CN102835636A - Method for fermenting pickles with low water content and low salt - Google Patents
Method for fermenting pickles with low water content and low salt Download PDFInfo
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Abstract
The invention in particular relates to a method for fermenting pickles with low water content and low salt, which belongs to the field of pickle preparation. According to the invention, the method comprises the following steps: washing and arranging fresh vegetables; cutting and molding the fresh vegetables; drying the cut and molded fresh vegetables; dehydrating the vegetables until the water content is 30-35% in terms of weight percentage, wherein the following percentages are all weight percentages; salting the dried vegetable raw materials by using 3.2-4.5% of salt and 0.03-0.05% of spices; fermenting the vegetable raw materials for 3-4 months; mixing the fermented vegetable raw materials and water according to a ratio of 1:0.9-1.2; standing the vegetable raw materials and water for 4-8 hours; adding a blending material which accounts for 0.8-1.5% of the vegetable raw materials obtained in the step (D) to the mixture; after uniformly mixing the blending material as well as vegetable raw materials and water, separately packaging a mixture; sealing the mixture in a vacuum state; and sterilizing the mixture to obtain the pickles. The method for fermenting the pickles with low water content and low salt, provided by the invention, has the advantages of environment friendliness, low production cost and good flavor.
Description
Technical field
The invention belongs to the pickles preparation field, relate in particular to a kind of method of low moisture fermenting pickle with low salt.
Background technology
Pickles are as a kind of traditional fermented vegetables products of China, and the history in existing more than 3000 year contains abundant vitamin and inorganic matters such as calcium, phosphorus, and is very popular.Wherein, fermenting pickle with low salt has the less salt amount, and advantages such as low nitrite content are the pickle production Development Trend.
At present, Chinese pickle can be divided into by its technology and auxiliary material difference: seasoning pickles, Pickles, Sichuan Style and other, as convenient and instant property pickles, the seasoning pickles are liked with its delicious consumer's of receiving.The seasoning pickles comprise operations such as salt marsh, desalination and squeezing in production process, wherein salted vegetable desalination operation needs constantly to eluriate this process produces salted vegetable in lactic fermentation process special pickle flavor wash-out with circulating water; Squeezing process can reduce the moisture of pickles, on the other hand but since the weight environmental disruption pickles institutional frameworks, also caused the loss of part flavor substance.The place health is difficult to control during the raw material salt marsh; Do not clean before the fermentation, a lot of dirts and vegetables are fermented in the lump and cause local flavor not good.
Catsup and pickled vegetables products such as seasoning hot pickled mustard tube, radish, root-mustard more and more receive choosing of consumer as the instant food of safety, health, nutrition, and market capacity is to increase year by year.But with regard to manufacturing enterprise, because the market access threshold of this series products is low, added value is corresponding lower; Its raw material has very strong seasonal price fluctuation bigger again; In case the jagged price that will cause of raw material skyrockets, the corresponding rising of the cost of product, the production marketing price is sometimes even can hang upside down.Reduce cost, promote the survival strategy that quality has just become enterprise.The present situation of comprehensive industry effectively increases the problem of use yield with regard to having become enterprise to solve of raw material.
In addition; Pickle production enterprise generally adopts high salt (brine strength 13% or more than) penetration theory to prolong the storage period of vegetables; The fresh vegetables of purchase is directly carried out the salt marsh preservation through pickled, two roads of slubbing are pickled; In following process, clean operations such as arrangement again, can come into operation after the month through 3-4.Osmotic pressure effect owing to salt in salting process causes hot pickled mustard tube moisture to run off in a large number, slubbing loss moisture 30%, two road salt marsh loss moisture 10%, and salting process loss moisture is about 40%, and the salt marsh yield is 60%; The salt marsh maturation is after the yield of finishing, desalination, dehydration is 40%.Whole yield is about 25%, all the other water losses of 75%, and most soluble property dry and salinity have also all lost with current together, and get into cesspool and form COD and BOD source in the sewage,, ecological environment has been caused great harm.Enterprise also must drop into a large amount of equipment, manpower, fund it is handled.
Summary of the invention
For solving above technical problem; The present invention provides that a kind of environmental protection, production cost are low, the method for the low moisture fermenting pickle with low salt of raciness; Both do not solved the environmental problem that high salt brings, guaranteed nutrition and the local flavor of original vegetables simultaneously, saved a large amount of costs yet to enterprise.
The present invention solves the method for the low moisture fermenting pickle with low salt of above technical problem, and a kind of method of low moisture fermenting pickle with low salt is characterized in that: may further comprise the steps:
A, cleaning arrangement fresh vegetables, excision forming;
B, the fresh vegetables of excision forming is carried out drying, dewater to the weight percent water content be 30-35%, following percentage all is weight percentage;
C, with dried vegetable raw-material with 3.2-4.5% salt and 0.03-0.05% spice salt marsh, fermented again 3-4 month; Calculate according to the weight of fresh vegetables with the weight of salt and spice.
Vegetable raw-material after D, the fermentation is that 1:0.9-1.2 mixes with the ratio of water, leaves standstill 4-8 hours;
The 0.8-1.5% spice of gained vegetable raw-material mixes back packing, vacuum seal and sterilization and promptly gets among E, the interpolation step D.
The fresh vegetables as radishes, mustard, onion, cabbage, rainbow beans, lettuce, turnip and pepper one or several, of which radish, mustard, onion, vegetables dried moisture content of 30 weight percent %, 31%, 34%, 35%.
Said drying mode normal pressure heated-air drying, heat pump drying or cold air drying, preferred drying mode is a cold air drying.Shortened traditional required time of workshop-based natural air drying, avoided weather, improved production efficiency, improved the hygienic quality of product air-dry restriction.
Said fermentation is a sealing and fermenting.The probiotics main body of fermented vegetable is a lactic acid bacteria, belongs to anaerobic bacteria, and sealing and fermenting makes the generation of pickle flavor.The steps include:
Vegetable raw-material is filled in fermentation vat, spread the layer 2-3 transparent membrane on the surface behind the flat surface, repave the opaque film of one deck, thin-film width is greater than 20 centimeters of pool sides; Again that 10-15cm is thick river sand or soil are layered on the superiors' film, and the sand around the pool side is treaded, and prevent gas leakage.
When reaching 80-85%, the water content that salt content reaches 5-6.5%, vegetable raw-material in the step e can carry out spice.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
The present invention changes traditional salt marsh method, earlier fresh vegetables is cleaned processing, adopts the air-dry method of machinery that fresh vegetable material is carried out fermenting after the processed again.With add spice after an amount of water mixes, simple to operate, do not produce unnecessary effluent brine basically and flow out.
Fresh vegetables drying and dehydrating to weight percent water content can guarantee the required moisture that ferments during for 30-35%, and the nutritional labeling of retained product to greatest extent again reduces the nutritive loss of product, keeps the best flavor of original vegetables.
Dried vegetable raw-material comes salt marsh with 3.2-4.5% salt, prevents that on the one hand the vegetables souring is corrupt, reaches the ability long preservation; In addition, keep suitable salinity, meet consumer taste simultaneously, no longer water cleans and reduces salinity, reduces or do not have the generation of high-salt wastewater, prevents the pollution of the environment.Add the spice in 0.03-0.05% spice and the step e during salt marsh, increase the local flavor and the mouthfeel of product; Fermentation 3-4 month makes beneficial bacterium generation effect, the local flavor foot.
Vegetable raw-material after the fermentation is that 1:0.9-1.2 mixes with the ratio of water, and salt content is reduced relatively, reduces salinity, and mouthfeel is suitable; There is not unnecessary salt water generates.In addition, left standstill 4-8 hours, make water infiltration and neutralization fully.
The beneficial effect that the present invention obtains is following:
Description of drawings
The high salt salt marsh system pickles process chart of Fig. 1 tradition
System pickles process chart among Fig. 2 the present invention
Specific embodiment
Disclosed all characteristics in this specification, or the step in disclosed all methods or the process except mutually exclusive characteristic and/or the step, all can make up by any way.
Embodiment 1: a kind of method of low moisture fermenting pickle with low salt may further comprise the steps:
A, cleaning arrangement fresh vegetables, excision forming;
B, the fresh vegetables of excision forming is carried out drying, dewater to the weight percent water content be 30-35%, following percentage all is weight percentage;
C, with dried vegetable raw-material with 3.2-4.5% salt and 0.03-0.05% spice salt marsh, fermented again 3-4 month; Calculate according to the weight of fresh vegetables with the weight of salt and spice.
Vegetable raw-material after D, the fermentation is that 1:0.9-1.2 mixes with the ratio of water, leaves standstill 4-8 hours;
The 0.8-1.5% spice of gained vegetable raw-material mixes back packing, vacuum seal and sterilization and promptly gets among E, the interpolation step D.
When reaching 80-85%, the water content that salt content reaches 5-6.5%, vegetable raw-material in the step e can carry out spice.The fresh vegetables as radishes, mustard, onion, cabbage, rainbow beans, lettuce, turnip and pepper one or several, of which radish, mustard, onion, vegetables dried moisture content of 30 weight percent %, 31%, 34%, 35%.
Said drying mode normal pressure heated-air drying, heat pump drying or cold air drying, preferred drying mode is a cold air drying.Shortened traditional required time of workshop-based natural air drying, avoided weather, improved production efficiency, improved the hygienic quality of product air-dry restriction.
Said fermentation is a sealing and fermenting.Vegetable raw-material is packed in the fermentation vat, and with surface evening, the polyethylene film of the two-layer 10 above thickness in shop, surface repaves the opaque film of one deck after filling, and thin-film width is greater than 20 centimeters of pool sides.After film is completed with river sand or soil pressure on film, husky THICKNESS CONTROL is treaded the sand around the pool side about 10-15 centimeters.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
Embodiment 2: a kind of method of low moisture fermenting pickle with low salt may further comprise the steps:
A, with the foul flush away of the unrestrained formula cleaning machine of spray drum with the hot pickled mustard tube surface, artificial old muscle is pruned; And cleaned hot pickled mustard tube is cut into strip and bulk with vegetable-chopper;
B, use technological parameter to be 18-20 ℃ of drying medium temperature, stone density 2.8-3.2kg/m
2, the hot pickled mustard tube raw material cold wind of the low temperature drying machine of dry wind speed 0.8-1.2m/s after with moulding is dried 31% of original weight;
C, the hot pickled mustard tube raw material after will drying add 4% salt, and 0.03% spice mixes; Again the hot pickled mustard tube raw material that mixes is put into the pond, sealing and fermenting 4 months, the sealing and fermenting mode is seen embodiment 1;
D, hot pickled mustard tube raw material that ferments and water 1:1 mixed is even leaves standstill the hot pickled mustard tube raw material that can be used for preparing burden that obtains salt content 6%, water content 82% after 6 hours;
1% spice of gained vegetable raw-material among E, the interpolation step D, and even in stirrer for mixing; In pack into after the mixed raw materials weighing bottle or bag, final vacuum seals: with vacuum sealer bottle or bag are sealed; Sterilization: the product sterilization after will sealing with pasteurization, temperature is controlled at 90-92 ℃, promptly gets.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
Example 3: a kind of method of low moisture fermenting pickle with low salt may further comprise the steps:
A, with a spray-type washing machine ISLAND onion wash away dirt on the surface, artificial tendons slashing the old;
B,? With the process parameters were drying medium temperature 18-20 ℃, material density 2.8-3.2kg / m
2 , drying wind speed 0.8-1.2m / s low-temperature drying after forming machine cold raw onion drying to 34% of the original weight;
F, The dried onion raw materials added 3.2% salt, 0.05% of the spice mix; then a good mix onion raw materials into the pool, sealed fermentation three months, sealed fermentation see Example 1;
G, Would fermented raw onion and water mixing ratio 1:0.9, standing four hours to give the salt content of 5%, 85% moisture content can be used raw ingredients onion;
H,? Add onion obtained in step D 0.8% of raw spices and mixed in a blender; the mixed raw materials were weighed into the bottle or bag after vacuum sealing: vacuum sealing machine bottle or bag sealing; sterilization: pasteurization will use the product after sealing sterilization, temperature controlled at 90-92 ℃, that is, too.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
Embodiment 4: a kind of method of low moisture fermenting pickle with low salt may further comprise the steps:
A, with the foul flush away on radish and root-mustard surface, and cleaned radish is cut into strip and bulk with vegetable-chopper;
B, adopt heated-air drying to dry 30% of original weight the radish after the moulding and root-mustard raw material;
C, the hot pickled mustard tube raw material after will drying add 4.5% salt, and 0.04% spice mixes; Again radish that mixes and root-mustard raw material are put into the pond, sealing and fermenting 3.5 months, the sealing and fermenting mode is seen embodiment 1;
D, radish raw material that ferments and water 1:1.2 mixed is even leaves standstill the radish that can be used for preparing burden and the root-mustard raw material that obtain salt content 5.5%, water content 84% after 5 hours;
1.5% spice of gained radish and root-mustard raw material among E, the interpolation step D, and even in stirrer for mixing; In pack into after the mixed raw materials weighing bottle or bag, final vacuum seals: with vacuum sealer bottle or bag are sealed; Sterilization: the product sterilization after will sealing with pasteurization, temperature is controlled at 90-92 ℃, promptly gets.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
Embodiment 5: a kind of method of low moisture fermenting pickle with low salt may further comprise the steps:
A, with the foul flush away on green vegetables surfaces, artificial old muscle is pruned, and cleaned radish is cut into strip and bulk with vegetable-chopper;
B, be 18-20 ℃ of drying medium temperature with the green vegetables raw material adopting process parameter after the moulding, stone density 2.8-3.2kg/m
2, the green vegetables raw material cold wind of the low temperature drying machine of dry wind speed 0.8-1.2m/s after with moulding is dried 35% of original weight;
C, the green vegetables raw material after will drying add 3.8% salt, and 0.045% spice mixes; Again the green vegetables raw material that mixes is put into the pond, sealing and fermenting 4.5 months, the sealing and fermenting mode is seen embodiment 1;
D, green vegetables raw material that ferments and water 1:1.1 mixed is even leaves standstill the green vegetables raw material that can be used for preparing burden that obtains salt content 5.8%, water content 83% after 7 hours;
1.2% spice of gained green vegetables raw material among E, the interpolation step D, and even in stirrer for mixing; In pack into after the mixed raw materials weighing bottle or bag, final vacuum seals: with vacuum sealer bottle or bag are sealed; Sterilization: the product sterilization after will sealing with pasteurization, temperature is controlled at 90-92 ℃, promptly gets.
Said spice be anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
Said spice be capsicum, oil, ginger, garlic wherein one or more.
The water that adds in the vegetable raw-material after fermentation is for handling the qualified industrial water in back through desilting, taste removal, sterilization etc.
Experimental index and production cost contrast:
With the hot pickled mustard tube is example, by needing vegetable raw-material before 10000 tons of spices every year:
The method of the low moisture fermenting pickle with low salt among the present invention; The waste water that produces mainly comes from the cleaning link of fresh vegetables; Only need post precipitation can discharge or handle the back reuse, the brackish water discharging is almost nil, does not produce salt solution recycling and the sewage disposal expense of needing; Sewage disposal investment cost in wherein used drying plant and affiliated facility investment and the traditional salt marsh system pickles mode is suitable.
Can find out that from above form the production cost aspect is if hot pickled mustard tube raw material unit price is 400 yuan/ton; The salt unit price is 835 yuan/ton, and 35000 yuan of expenses/individual are built in the salt marsh pond, and the disposal cost of recovered brine is 5 yuan/ton; Add cost of sewage disposal, deduct the required expense of drying material, the method for the low moisture fermenting pickle with low salt among the present invention can be saved more than 3,000 ten thousand yuan of production costs; Greatly reduce production cost, increase economic efficiency and obtained significant effect.Investment cost is low, is applicable to suitability for industrialized production.
Claims (10)
1. the method for a low moisture fermenting pickle with low salt is characterized in that: may further comprise the steps:
A, cleaning arrangement fresh vegetables, excision forming;
B, the fresh vegetables of excision forming is carried out drying, dewater to the weight percent water content be 30-35%, following percentage all is weight percentage;
C, with dried vegetable raw-material with 3.2-4.5% salt and 0.03-0.05% spice salt marsh, fermented again 3-4 month;
Vegetable raw-material after D, the fermentation is that 1:0.9-1.2 mixes with the ratio of water, leaves standstill 4-8 hours;
The 0.8-1.5% spice of gained vegetable raw-material mixes back packing, vacuum seal and sterilization and promptly gets among E, the interpolation step D.
(2) according to claim 1, wherein a low-salt water kimchi fermentation method, wherein: said fresh vegetables as radishes, mustard, onion, cabbage, rainbow beans, lettuce, kohlrabi and peppers one kind or several.
3 according to claim 2, wherein a low-salt water kimchi fermentation, characterized in that: said radish, mustard, onion, dried vegetables weight percent moisture content were 30%, 31% , 34%, 35%.
4. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 1, it is characterized in that: said drying mode normal pressure heated-air drying, heat pump drying or cold air drying.
5. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 4, it is characterized in that: said preferred drying mode is a cold air drying.
6. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 1, it is characterized in that: said spice for anistree, three how, cassia bark, Radix Glycyrrhizae, fructus amomi, rhizoma zingiberis, Chinese prickly ash wherein one or more.
7. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 1, it is characterized in that: said fermentation is a sealing and fermenting.
8. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 7; It is characterized in that: vegetable raw-material is filled in fermentation vat; Spread the layer 2-3 transparent membrane on the surface behind the flat surface, repave the opaque film of one deck, thin-film width is greater than 20 centimeters of pool sides; Again that 10-15cm is thick river sand or soil are layered on the superiors' film, and the sand around the pool side is treaded.
9. according to the method for a kind of low moisture fermenting pickle with low salt described in the claim 1, it is characterized in that: carry out spice when the water content that salt content reaches 5-6.5%, vegetable raw-material in the step e reaches 80-85%.
10. according to the method for a kind of low moisture fermenting pickle with low salt described in claim 1 or 8, it is characterized in that: said spice be capsicum, oil, ginger, garlic wherein one or more.
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| CN103110077A (en) * | 2013-03-01 | 2013-05-22 | 徐州工程学院 | Functional great burdock achene pickle with high content of lactic acid bacteria |
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
| CN103704647A (en) * | 2013-12-27 | 2014-04-09 | 四川省惠通食业有限责任公司 | Pickled mustard tuber blank preparation technique |
| CN103919088A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Pickle preparation method |
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| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
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| CN103110077B (en) * | 2013-03-01 | 2015-08-19 | 徐州工程学院 | High content of lactic acid bacteria functional great burdock achene pickle |
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| CN104994742A (en) * | 2013-08-29 | 2015-10-21 | 株式会社ELab | Quick greening method of kimchi material and quick manufacturing method and manufacturing system of low-salt kimchi |
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
| CN103704647A (en) * | 2013-12-27 | 2014-04-09 | 四川省惠通食业有限责任公司 | Pickled mustard tuber blank preparation technique |
| CN103919088A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Pickle preparation method |
| CN104222924A (en) * | 2014-09-16 | 2014-12-24 | 四川省川南酿造有限公司 | Fragrance-mixing preserved szechuan pickle and preparation method thereof |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN105361053A (en) * | 2015-11-17 | 2016-03-02 | 黄林海 | Method for producing sweet and spicy fermented pickled vegetable |
| CN106974232B (en) * | 2016-01-19 | 2020-12-01 | 自贡市泰福农副产品加工厂 | Pickled cabbage and pickling method thereof |
| CN106974232A (en) * | 2016-01-19 | 2017-07-25 | 自贡市泰福农副产品加工厂 | One kind pickles root-mustard and its method for salting |
| CN109288001A (en) * | 2018-10-23 | 2019-02-01 | 四川理工学院 | A low-salt mustard production process and mustard produced by using the process |
| CN109349568A (en) * | 2018-11-29 | 2019-02-19 | 湖南省香味园食品股份有限公司 | A kind of industrialization pickle fermentation technique |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN110663910A (en) * | 2019-10-29 | 2020-01-10 | 广东蓬盛味业有限公司 | Method for drying preserved pickled vegetables |
| CN112401196A (en) * | 2020-07-24 | 2021-02-26 | 吉香居食品股份有限公司 | Low-salt, low-acid and low-water-activity pickled radish as well as preparation method and application thereof |
| CN114073303A (en) * | 2020-08-19 | 2022-02-22 | 四川菜花香食品有限公司 | A kind of fresh pepper kimchi and processing method thereof |
| CN115053949A (en) * | 2022-06-10 | 2022-09-16 | 三台县曹氏酱腌菜生产销售有限责任公司 | Preparation method of pickled Chinese cabbage |
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Application publication date: 20121226 |