CN102450615A - Pickled vegetable with low content of nitrous acid and preparation method thereof - Google Patents
Pickled vegetable with low content of nitrous acid and preparation method thereof Download PDFInfo
- Publication number
- CN102450615A CN102450615A CN2010105207630A CN201010520763A CN102450615A CN 102450615 A CN102450615 A CN 102450615A CN 2010105207630 A CN2010105207630 A CN 2010105207630A CN 201010520763 A CN201010520763 A CN 201010520763A CN 102450615 A CN102450615 A CN 102450615A
- Authority
- CN
- China
- Prior art keywords
- gram
- vitamin
- low content
- lactobacillus brevis
- nitrous acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013311 vegetables Nutrition 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021110 pickles Nutrition 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000001929 Lactobacillus brevis Species 0.000 claims abstract description 11
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 108010061951 Methemoglobin Proteins 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to food; a pickle with low content of nitrous acid is characterized in that the formula is as follows: 600 g of Chinese cabbage, 10-25 g of apple, 40-50 g of white radish, 300 g of cool boiled water, 10-25 g of scallion, 10-25 g of garlic, 20-30 g of salt, 10-15 g of chili powder, 30-40 g of fish sauce, 1-2 g of monosodium glutamate, 10-20 g of vitamin C, 4-10 g of citric acid, 3-5 g of lactic acid bacteria and 2-4 g of lactobacillus brevis. The invention adopts the vitamin C, citric acid and lactobacillus brevis to reduce the concentration of nitrite together, and the vitamin C and lactobacillus brevis have good activity of removing nitrite according to literature reports.
Description
Technical field
The invention belongs to food, be specifically related to pickles of a kind of low content nitrous acid and preparation method thereof.
Background technology
In the diet structure of Chinese residents, pickling sauerkraut is dark ace-high a kind of good merchantable brand of going with rice or bread, in the curing process because the effect of bacterial reduction enzyme; A large amount of nitrate are reduced to nitrite, wherein so that pickling sauerkraut is particularly serious in a short time. after nitrite gets into human body, can make that low Ferri-hemoglobin is oxidized to ferrihemoglobin in the blood; Make hemoglobin lose oxygen carrying capacity; Cause histanoxia, and peripheral vessels is had dilating effect, nitrite also has carcinogenesis.The present invention provides a kind of can nitrous acid content lower pickles and preparation method thereof.
Summary of the invention
The object of the invention provides pickles of a kind of low content nitrous acid and preparation method thereof.
A kind of pickles of low content nitrous acid; It is characterized in that its prescription is: Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram, Lactobacillus brevis 2-4 gram.
A kind of preparation method of pickles of low content nitrous acid is characterized in that realizing as follows:
With Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram; Lactobacillus brevis 2-4 restrains mixing, and closed container ferments a week, promptly gets.
The present invention has following advantage:
1, the present invention adopts the adding vitamin C, citric acid, and Lactobacillus brevis reduces the concentration of nitrite jointly, and bibliographical information, said vitamin C and Lactobacillus brevis have the activity of good removing nitrite.
2, traditional pickles way is with the airtight preservation of raw material, ferments with the bacterium that occurring in nature exists, but a lot of assorted bacterium are often arranged; Cause rotting of pickles; Point of the present invention is to add the commodity lactic acid bacteria of purifying, makes lactic acid bacteria in pickles, account for main advantage, avoids living contaminants.
The specific embodiment
Embodiment 1
A kind of pickles of low content nitrous acid; It is characterized in that its prescription is: Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram, Lactobacillus brevis 2-4 gram.
A kind of preparation method of pickles of low content nitrous acid is characterized in that realizing as follows:
With Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram; Lactobacillus brevis 2-4 restrains mixing, and closed container ferments a week, promptly gets.
Claims (2)
1. the pickles of a low content nitrous acid; It is characterized in that its prescription is: Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram, Lactobacillus brevis 2-4 gram.
2. the preparation method of the pickles of a low content nitrous acid is characterized in that realizing as follows:
With Chinese cabbage 500-600 gram, apple 10-25 gram, ternip 40-50 gram, cold water 150-300 gram, green onion 10-25 gram, garlic 10-25 gram, salt 20-30 gram, paprika 10-15 gram, fish sauce 30-40 gram; Monosodium glutamate 1-2 gram, vitamin C 10-20 gram, citric acid 4-10 gram; Lactic acid bacteria 3-5 gram; Lactobacillus brevis 2-4 restrains mixing, and closed container ferments a week, promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105207630A CN102450615A (en) | 2010-10-21 | 2010-10-21 | Pickled vegetable with low content of nitrous acid and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105207630A CN102450615A (en) | 2010-10-21 | 2010-10-21 | Pickled vegetable with low content of nitrous acid and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450615A true CN102450615A (en) | 2012-05-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105207630A Pending CN102450615A (en) | 2010-10-21 | 2010-10-21 | Pickled vegetable with low content of nitrous acid and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450615A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN103907869A (en) * | 2014-04-24 | 2014-07-09 | 郑建熙 | Special pickled fish flavored green bean and preparation method thereof |
| CN104957569A (en) * | 2015-06-11 | 2015-10-07 | 张世锋 | Vitamin C oil pickled vegetables and preparation method thereof |
| CN105907672A (en) * | 2016-06-07 | 2016-08-31 | 广西多得乐生物科技有限公司 | Gamma-aminobutyric acid strain, screening method thereof and method for preparing pickled Chinese cabbage with same |
| CN106360506A (en) * | 2016-09-29 | 2017-02-01 | 成都新繁食品有限公司 | Low-sodium apple and radish pickles |
| CN106616661A (en) * | 2016-09-29 | 2017-05-10 | 成都新繁食品有限公司 | Low-sodium radish pickle with pear |
| CN113416668A (en) * | 2021-06-08 | 2021-09-21 | 大连工业大学 | Lactobacillus brevis for reducing nitrite content and method and application thereof |
| CN115553454A (en) * | 2022-10-20 | 2023-01-03 | 鲁东大学 | A kind of preparation of kimchi pickling sauce and the method of using it to process spicy cabbage |
-
2010
- 2010-10-21 CN CN2010105207630A patent/CN102450615A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN103907869A (en) * | 2014-04-24 | 2014-07-09 | 郑建熙 | Special pickled fish flavored green bean and preparation method thereof |
| CN103907869B (en) * | 2014-04-24 | 2015-12-02 | 郑建熙 | A kind of special fresh kidney beans pickles with sweet and sour flavor and preparation method thereof |
| CN104957569A (en) * | 2015-06-11 | 2015-10-07 | 张世锋 | Vitamin C oil pickled vegetables and preparation method thereof |
| CN104957569B (en) * | 2015-06-11 | 2018-03-16 | 张世锋 | Vc oil salted vegetables and preparation method thereof |
| CN105907672A (en) * | 2016-06-07 | 2016-08-31 | 广西多得乐生物科技有限公司 | Gamma-aminobutyric acid strain, screening method thereof and method for preparing pickled Chinese cabbage with same |
| CN106360506A (en) * | 2016-09-29 | 2017-02-01 | 成都新繁食品有限公司 | Low-sodium apple and radish pickles |
| CN106616661A (en) * | 2016-09-29 | 2017-05-10 | 成都新繁食品有限公司 | Low-sodium radish pickle with pear |
| CN113416668A (en) * | 2021-06-08 | 2021-09-21 | 大连工业大学 | Lactobacillus brevis for reducing nitrite content and method and application thereof |
| CN113416668B (en) * | 2021-06-08 | 2023-06-06 | 大连工业大学 | A strain of Lactobacillus brevis reducing nitrite content and its method and application |
| CN115553454A (en) * | 2022-10-20 | 2023-01-03 | 鲁东大学 | A kind of preparation of kimchi pickling sauce and the method of using it to process spicy cabbage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |