CN1343458A - Hot pickled mustard tuber without additive and its preparing process - Google Patents
Hot pickled mustard tuber without additive and its preparing process Download PDFInfo
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- CN1343458A CN1343458A CN01128958A CN01128958A CN1343458A CN 1343458 A CN1343458 A CN 1343458A CN 01128958 A CN01128958 A CN 01128958A CN 01128958 A CN01128958 A CN 01128958A CN 1343458 A CN1343458 A CN 1343458A
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- pickled mustard
- hot pickled
- mustard tube
- antioxidant
- calcium lactate
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Abstract
A hot pickled mustard tuber free of anticorrosion agent uses the hot pickled mustard tuber containing 6%-8% of salt and 83-85% of water as a main material with subsidiary and additives to make it including (by weight) hot pickled mustard tuber (85-96), pepper (0.5-2), aginomoto (0.1-6), antioxidant Vc (0.5-2), ctric acid (0.5-2), calcium lactate (0.5-2), rapeseed oil (0.5-2) and perfume (0.5-2). The present invention applies antioxidant Vc and citric acid for preserving the colour, calcium lactate for preserving the brittle and pasteurization in stead of anticorrosion agent for preserving the freshness. The hot pickled mustard tuber prepared by this process can retain its quality for above six monthes.
Description
One, technical field:
The present invention relates to a kind of salted vegetables, particularly a kind of hot pickled mustard tube and manufacture craft thereof of not adding anticorrisive agent.
Two, background technology:
Fuling hot pickled mustard tube is one of the world's three your name's salted vegetables, enjoys high popularity at home and abroad, is subjected to consumers in general's great kindness deeply.Owing to traditional hot pickled mustard tube adds severe overweight in processing technology anticorrisive agent of pickling, as Sodium Benzoate, potassium sorbate etc., this hot pickled mustard tube that salts down is the purpose that reaches preservation by the interpolation anticorrisive agent, this does not only meet the requirement of state health standards, more do not meet the development trend that modern people pursue green, healthy consumption, therefore, lowering even cancel anticorrisive agent is the task of top priority of hot pickled mustard tube industry.
Three, summary of the invention:
The purpose of this invention is to provide a kind of hot pickled mustard tube and manufacture craft thereof of not adding anticorrisive agent.In hot pickled mustard tube is made, do not add any anticorrisive agent, and keep the characteristics of the distinctive aquatic foods of hot pickled mustard tube, perfume (or spice), crisp, tender characteristics and comfortable taste, reach the purpose that preserve long-term (6 months).
Concrete scheme of the present invention is:
A kind of hot pickled mustard tube that does not add anticorrisive agent, it is characterized in that with the salt content being that 6-8%, water content are that the hot pickled mustard tube of 83-85% is a primary raw material, add auxiliary material and additive and form, the shared parts by weight of each raw material are: hot pickled mustard tube 85-96 part, capsicum 0.5-2 part, monosodium glutamate 0.1-6 part, antioxidant Vc0.5-2 part, citric acid 0.5-2 part, calcium lactate 0.5-2 part, rape oil 0.5-2 part, spices powder 0.5-2 part.
Above-mentioned manufacture craft of not adding the hot pickled mustard tube of anticorrisive agent, carry out as follows:
(5) remove old muscle on the hot pickled mustard tube, the mashed point of blackspot, clean section, chopping, put into the desalination of continuous dipping formula Desalination machine, and remove part Free water on the hot pickled mustard tube with centrifugal drier or filter press, reaching salt content is that 6-8%, water content are 83-85%;
(6) hot pickled mustard tube behind the desalting and dewatering is put into the spice machine, at normal temperatures, add capsicum, monosodium glutamate, antioxidant Vc, citric acid, calcium lactate, rape oil, spices powder simultaneously and stir, wherein antioxidant Vc and citric acid protect look, calcium lactate is protected crisp, mixing time 20-30 minute;
(7) type of anti-pasteurize of packing into is aluminized in the complex pocket, seals with vacuum sealer, seals more than the vacuum 0.093MPa, drops in 85-90 ℃ the hot water, sterilization 15-25 minute, immediately drops into and is cooled to normal temperature in the cooling water;
(8) warehouse-in insulation, the check vanning, packaging and warehousing gets finished product.Prescription preferred weight (part) ratio range that preparation the present invention does not add the hot pickled mustard tube of anticorrisive agent is: hot pickled mustard tube 88-92, capsicum 1.2-1.8, monosodium glutamate 2-4, antioxidant Vc0.8-1, citric acid 0.8-1.3, calcium lactate 1-1.5, rape oil 1-1.5, spices powder 1.2-1.6.
Optimum weight (part) proportioning that the present invention does not add the hot pickled mustard tube of anticorrisive agent is:
Hot pickled mustard tube 92, capsicum 1, monosodium glutamate 2, antioxidant Vc0.8, citric acid 1, calcium lactate 1, rape oil 1, spices powder 1.2.
The present invention with raw material hot pickled mustard tube desalting and dewatering after, add antioxidant Vc and citric acid and protect look, add calcium lactate and protect crisply, guarantee that hot pickled mustard tube after pasteurize is handled, can keep crisp, the tender characteristics of hot pickled mustard tube.
It is fresh-keeping that the present invention adopts pasteurize to handle alternative interpolation anticorrisive agent, both kept aquatic foods, perfume (or spice), crisp, the tender characteristics of hot pickled mustard tube, reached fresh-keeping requirement again.Pasteur handles and to be: after protecting look, protecting crisp processing, through taking out the above vacuum seal of 0.093MPa, drop in 85-90 ℃ the hot water, sterilization 15-25 minute, immediately drop into and be cooled to normal temperature in the cooling water.
The present invention had compared with prior art both kept traditional Fuling hot pickled mustard tube aquatic foods, perfume (or spice), crisp, tender characteristics, simultaneously, had reduced salt content again, was more suitable for people's taste; Do not add any anticorrisive agent, reach maintenance more than 6 months, meet the requirement of state health standards; Product cost is pickled hot pickled mustard tube than routine and is maintained an equal level, and the market competitiveness is preferably arranged.Four, the specific embodiment:
Embodiment
Get hot pickled mustard tube by inspection after, remove the mashed point of old muscle, blackspot on the hot pickled mustard tube, and rejecting impurity and variable color dish, silt is removed in cleaning, hot pickled mustard tube is cut into sheet, thread, put into the desalination of continuous dipping formula Desalination machine then and remove part Free water on the hot pickled mustard tube with centrifugal drier or filter press, reaching salt content is that 6-8%, water content are 83-85%; Then, put into spice machine spice, during spice, add 92 kilograms in hot pickled mustard tube, pimiento 1, monosodium glutamate 2, antioxidant Vc0.8, citric acid 1, calcium lactate 1, rape oil 1, spices powder 1.2 behind desalting and dewatering.Stir after 20 minutes, the type of anti-pasteurize of packing into is aluminized in the complex pocket, seals with vacuum sealer, seals more than the vacuum 0.093MPa; Send into sterilization in the continuous dipping sterilization machine, cooling again, sterilization temperature 85-90 ℃, sterilization 15-25 minute, immediately drop into and be cooled to normal temperature in the cooling water.The warehouse-in insulation, defective work is rejected in check, the dedusting that dewaters, vanning, packing get product.
Claims (4)
1. hot pickled mustard tube that does not add anticorrisive agent, it is characterized in that with the salt content being that 6-8%, water content are that the hot pickled mustard tube of 83-85% is a primary raw material, add auxiliary material and additive and form, the shared parts by weight of each raw material are: hot pickled mustard tube 85-96 part, capsicum 0.5-2 part, monosodium glutamate 0.1-6 part, antioxidant Vc0.5-2 part, citric acid 0.5-2 part, calcium lactate 0.5-2 part, rape oil 0.5-2 part, spices powder 0.5-2 part.
2. manufacture craft of not adding the hot pickled mustard tube of anticorrisive agent as claimed in claim 1, carry out as follows:
(1) remove old muscle on the hot pickled mustard tube, the mashed point of blackspot, clean section, chopping, put into the desalination of continuous dipping formula Desalination machine, and remove part Free water on the hot pickled mustard tube with centrifugal drier or filter press, reaching salt content is that 6-8%, water content are 83-85%;
(2) hot pickled mustard tube behind the desalting and dewatering is put into the spice machine, at normal temperatures, add capsicum, monosodium glutamate, antioxidant Vc, citric acid, calcium lactate, rape oil, spices powder simultaneously and stir, wherein antioxidant Vc and citric acid protect look, calcium lactate is protected crisp, mixing time 20-30 minute;
(3) type of anti-pasteurize of packing into is aluminized in the complex pocket, seals with vacuum sealer, seals more than the vacuum 0.093MPa, drops in 85-90 ℃ the hot water, sterilization 15-25 minute, immediately drops into and is cooled to normal temperature in the cooling water;
(4) warehouse-in insulation, the check vanning, packaging and warehousing gets finished product.
3. the hot pickled mustard tube that does not add anticorrisive agent according to claim 1, wherein each raw material weight (part) proportioning is: hot pickled mustard tube 88-92, capsicum 1.2-1.8, monosodium glutamate 2-4, antioxidant Vc0.8-1, citric acid 0.8-1.3, calcium lactate 1-1.5, rape oil 1-1.5, spices powder 1.2-1.6.
4. the hot pickled mustard tube that does not add anticorrisive agent according to claim 1, wherein each raw material weight (part) proportioning is:
Hot pickled mustard tube 94, capsicum 1, monosodium glutamate 3, antioxidant Vc1, citric acid 1, calcium lactate 1, rape oil 1, spices powder 1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01128958A CN1343458A (en) | 2001-10-12 | 2001-10-12 | Hot pickled mustard tuber without additive and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01128958A CN1343458A (en) | 2001-10-12 | 2001-10-12 | Hot pickled mustard tuber without additive and its preparing process |
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| Publication Number | Publication Date |
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| CN1343458A true CN1343458A (en) | 2002-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN01128958A Pending CN1343458A (en) | 2001-10-12 | 2001-10-12 | Hot pickled mustard tuber without additive and its preparing process |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960665A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Production method of transparently packaged tuber mustard |
| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN104055046A (en) * | 2014-07-01 | 2014-09-24 | 长江师范学院 | Tumorous stem mustard food, preparation method for tumorous stem mustard food and preparation method for tumorous stem mustard food contained in flexible package |
| CN106954821A (en) * | 2017-02-28 | 2017-07-18 | 浙江斜桥榨菜食品有限公司 | A kind of production technology of delicious hot pickled mustard tube |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
| CN110403122A (en) * | 2019-08-15 | 2019-11-05 | 四川江中源食品有限公司 | A kind of color preservation technology of salt marsh Raw material processing with high salt chafing dish vegetables packet convenient for production |
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
| CN115067492A (en) * | 2022-07-05 | 2022-09-20 | 四川省味聚特食品有限公司 | Preparation method of pickled vegetable |
| CN115736214A (en) * | 2022-11-17 | 2023-03-07 | 涪陵天然食品有限责任公司 | Instant preserved szechuan pickle without additive and preparation method thereof |
-
2001
- 2001-10-12 CN CN01128958A patent/CN1343458A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
| CN102960665A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Production method of transparently packaged tuber mustard |
| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN104055046A (en) * | 2014-07-01 | 2014-09-24 | 长江师范学院 | Tumorous stem mustard food, preparation method for tumorous stem mustard food and preparation method for tumorous stem mustard food contained in flexible package |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
| CN106954821A (en) * | 2017-02-28 | 2017-07-18 | 浙江斜桥榨菜食品有限公司 | A kind of production technology of delicious hot pickled mustard tube |
| CN110403122A (en) * | 2019-08-15 | 2019-11-05 | 四川江中源食品有限公司 | A kind of color preservation technology of salt marsh Raw material processing with high salt chafing dish vegetables packet convenient for production |
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
| CN115067492A (en) * | 2022-07-05 | 2022-09-20 | 四川省味聚特食品有限公司 | Preparation method of pickled vegetable |
| CN115067492B (en) * | 2022-07-05 | 2024-01-26 | 四川省味聚特食品有限公司 | Preparation method of pickled vegetable |
| CN115736214A (en) * | 2022-11-17 | 2023-03-07 | 涪陵天然食品有限责任公司 | Instant preserved szechuan pickle without additive and preparation method thereof |
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