CN103416704B - Method for optimization of quality of soft saline fermentation radish cans in shelf life - Google Patents

Abstract

The invention discloses a method for optimizing the shelf-life quality of salted fermented soft-canned radish, which comprises the following steps: firstly pickling the radish in the first step and second step; then cleaning, removing impurities and dehydrating to obtain the dehydrated radish; Then, the dehydrated radish is fermented with a fermented flavoring agent composed of a seasoning pickling agent, a compound color-protecting agent and a brittle agent; finally, the pickled and mature radish is taken out and cleaned, cut and vacuum-packed, and the obtained soft-packed radish is Sterilize at a constant temperature of 70°C for 12 to 16 minutes, and quickly cool to room temperature to obtain soft-packaged radish as a finished product. The method is simple to operate and can effectively control or delay the quality deterioration of salted fermented radish soft cans during the shelf life. <!--1-->

Description

Method to optimize shelf life quality of salted fermented radish soft cans

technical field

The invention relates to the technical field of salted fermented soft packaged food, in particular to a method for optimizing the shelf life quality of salted fermented radish soft cans.

Background technique

Soft canned vegetables refer to soft canned vegetable convenience foods that are packaged in soft plastic film bags or hard plastic film containers and sealed and sterilized after a series of pre-processing processes. This type of packaging is not only convenient and hygienic, but also popular among consumers because it makes up for the inconvenience and fragility of hard tinplate cans and glass bottled cans. It is also one of the most widely used packaging forms at present.

A preparation method of salted fermented radish (patent number: 200710071411.X) provides processed salted fermented radish products with strong fermented flavor and mouthfeel which are different from traditional processing methods. Since the product was mainly stored, transported and sold in the cold chain, although this method can maintain the inherent quality and taste of the product to the greatest extent, it is only limited to a small range of sales. The sale of the product as a convenience food in the form of flexible packaging is extremely beneficial to the market diffusion of the product and the improvement of added value. However, after the soft cans are sterilized in ordinary OPP film bags, the quality deteriorates significantly in the commodity stage, mainly manifested in discoloration and texture softening, which has become a major bottleneck hindering market expansion.

Controlling and delaying the quality deterioration and speed of salted fermented soft canned radish during the shelf life, and optimizing the processing technology and technology of salted fermented soft canned radish are very important for expanding the market sales of this soft canned product and meeting consumer demand. value.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for optimizing the shelf life quality of salted fermented soft canned radish, the method is easy to operate, can effectively control or delay the quality deterioration of salted fermented soft canned radish during the shelf life, that is, resist The ability of oxidative discoloration and anti-heat sterilization softening is significantly enhanced.

In order to solve the above-mentioned technical problems, the present invention provides a method for optimizing the shelf-life quality of salted fermented radish soft cans, comprising the following steps:

(1) Raw materials of radish:

Use solid, no pest spots, no damage, smooth surface, 40-60cm in length, 4-6cm in diameter, and uniform size radishes produced in winter as raw materials, clean and drain for later use;

(2) First marinating:

Prepare the radish and salt obtained in step (1) in a weight ratio of 100:7; first sprinkle water with a height of 0.3-0.5 cm on the bottom of the pickling container and salt accounting for 2-5% of the total amount of salt, and then evenly Arrange a layer of radish and sprinkle a layer of salt until it is marinated to 4/5 of the height of the container. Sprinkle the reserved salt, which accounts for 30% of the total amount of salt, as surface salt on the top layer, and place heavy objects on the top layer to speed up the radish Osmotic dehydration; after marinating for 3 days (at this time, the dehydration amount accounts for about 35% of the total weight of radish), turn over the tank and discard the liquid in time;

The weight is 2 to 5 times the weight of the radish obtained in step (1);

(3) Second pickling:

The first pickled radish and salt obtained in step (2) are prepared in a weight ratio of 100:3; Sprinkle water with a liquid level of 0.3-0.5 cm at the bottom of the container and salt that accounts for 2-5% of the total amount of table salt, then evenly arrange a layer of radish and sprinkle a layer of table salt, and then put the reserved amount of 30% of the total amount of table salt Salt is sprinkled on the top layer as surface salt, and heavy objects are placed on the top layer to accelerate the penetration and dehydration of radish); marinate for 6 days (at this time, dehydration accounts for about 15% of the total weight of the radish after the first pickling), and the pickling ends;

The weight is 2 to 5 times the weight of the first pickled radish;

(4) Cleaning, removing impurities and dehydration:

Remove the head, tail and fibrous roots of the radish after the second pickling obtained in step (3), and then perform dehydration by pressing after cleaning; the amount of dehydration is 5-15% of the total weight of the radish after the second pickling. radish;

Remarks: The purpose of pressing dehydration is to strengthen the tolerance of the processed radish to heat sterilization;

(5) Preparation of fermented flavoring agent:

The fermented flavoring agent is composed of seasoning pickling agent, compound color-protecting agent and embrittlement agent;

The seasoning and pickling preparation consists of rice bran or bran accounting for 5% of the weight of the dehydrated radish obtained in step 4), monosodium glutamate accounting for 1% of the weight of the dehydrated radish obtained in step 4), and accounting for 0.2% of the weight of the dehydrated radish obtained in step 4) citric acid, white granulated sugar accounting for 6% of the weight of dehydrated radish obtained in step 4) and 50 times protein sugar accounting for 0.12% of the weight of dehydrated radish obtained in step 4);

The compound color protectant is composed of the following components by weight: phytic acid (phytic acid) 30%, EDTA-2Na (disodium ethylenediaminetetraacetic acid) 15%: sodium bisulfite 15%: sodium iso-Vc 40% ;

The brittle agent is a brittle agent for pickled vegetables;

In the seasoning pickle preparation, add 0.03-0.05% (preferably 0.04%) compound color-protecting agent and 0.15-0.25% (preferably 0.04%) of the dehydrated radish weight obtained in step 4) in step 4). (preferably 0.2%) pickled vegetable embrittlement agent, after uniform mixing, fermented flavoring agent is obtained;

(6) Radish fermentation:

In the container used for fermentation, arrange the layers tightly in the same way that a layer of dehydrated radish is sprinkled with a layer of fermented seasoning (so as to minimize gaps); then cover with a layer of clean, non-toxic plastic cloth (to prevent mosquitoes Invasion of flies and sundries), then press the weight of 30-35% of the weight of the dehydrated radish obtained in step 4) on the plastic cloth to accelerate the penetration of fermented seasonings and the progress of fermentation. Ferment at room temperature (basically in autumn and winter) for 30 to 40 days to obtain pickled and mature radishes;

(7) Take out the pickled and mature radish obtained in step (6) and wash it (the purpose is to wash off the rice bran or bran attached to the surface), and cut it into pieces (it can be cut into different shapes such as slices, blocks, strips, etc.) , vacuum-packed; soft-packed radishes were obtained;

(8) Sterilize the soft-packaged radish obtained in step (7) (that is, the soft-packaged radish after filling and sealing) at 70°C for 12-16 minutes, and quickly cool (cooling is completed within ≤2 minutes) to room temperature, and it can be used as a finished product soft pack radishes.

Remarks: Steps 2)~8) of the present invention are all carried out at room temperature of 0~15°C.

As the improvement of the method for optimizing the shelf-life quality of salted fermented radish soft cans of the present invention:

The vacuum packaging of step 7) is:

Fill the diced radish into a 100g transparent EVOH bag (high barrier transparent EVOH bag), pump and seal with a vacuum of not less than 0.8kPa.

As a further improvement of the method for optimizing the shelf-life quality of salted fermented radish soft cans of the present invention:

The constant temperature sterilization in step 8) is: put the soft-packed radish in step (7) in a water bath sterilizer (for example, DWLXSJ water bath sterilizer of Jiangsu Nantong Yusheng Food Machinery Co., Ltd.) for constant temperature sterilization.

As a further improvement of the method for optimizing the shelf-life quality of salted fermented radish soft cans of the present invention:

After the outer surface of the packaging bag is dried, the soft-packed radish as a finished product can be packed and sold after passing the inspection.

As a further improvement of the method for optimizing the shelf-life quality of salted fermented radish soft cans of the present invention:

In step (4), the amount of dehydration is 10% of the total weight of the radish after the second pickling;

In step (5), the composite color-protecting agent accounts for 0.04% of the weight of the dehydrated radish obtained in step 4), and the embrittlement agent for pickled vegetables accounts for 0.2% of the weight of the dehydrated radish obtained in step 4);

In step (8), the time for constant temperature sterilization at 70°C is 14 minutes.

In the present invention, used material and related production equipment are as follows:

Material:

Radish: commercially available large radish;

Rice bran or bran: from rice mills;

White granulated sugar: commercially available;

Monosodium glutamate: commercially available;

Composite color protectant: phytic acid: Shandong Laiyang Wanjiwei Bioengineering Co., Ltd.; EDTA-2Na: Guangzhou Food Industry Research Institute Co., Ltd.; sodium bisulfite: Hubei Bafeng Pharmaceutical Co., Ltd.; iso-Vc sodium : Jiangxi Baiqin Iso-VC Sodium Co., Ltd.

Embrittlement agent for pickled vegetables: Guangdong Yangjiang Baiyun Xianghua Co., Ltd.; (a embrittlement agent mainly composed of calcium ions, model 6071);

Protein sugar: Shenzhen Langshi Industrial Co., Ltd., 50 times;

Transparent EVOH bag (composite film EVOH packaging material): Kunshan Huayi Plastic Co., Ltd., Jiangsu Province;

Hydraulic press: Beijing Locke Machinery Co., Ltd. YYJ-80 hydraulic press;

Water bath sterilizer: Jiangsu Nantong Yusheng Food Machinery Co., Ltd. DWLXSJ water bath sterilizer.

Beneficial effects of the present invention:

1. After the product has been co-treated with a series of technologies such as water content optimization, color protection, and brittleness enhancement, the product’s ability to resist oxidation, discoloration, and heat sterilization and softening has been significantly enhanced. The shelf life of the product has changed from the previous normal temperature. The month is extended to 6 months and above, which ensures that the product has a good shelf life and quality.

2. On the premise of ensuring the commerciality of the product's shelf life, the flavor and taste of the product remain basically unchanged, achieving a win-win optimization effect of stable quality and extended shelf life.

3. After the product is processed with flexible packaging, it is not only small and hygienic, easy to carry, but also very conducive to the market diffusion and long-distance sales of the product, which has important practical significance and market value for the development of enterprises and meeting consumer demand.

Detailed ways

Below in conjunction with embodiment the present invention will be described further in detail:

Embodiment 1, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

(1) Raw materials of radish:

Use 100 kg of large, whole radishes produced in winter that are solid, free of pest spots, non-damaged, smooth, high-quality, delicious, 40-60 cm in length, 4-6 cm in diameter, and uniform in size as raw materials. Clean and drain for later use ;

Remarks: The total weight of radishes that are selected and drained for later use is still 100 kg, that is, the impurities removed during the washing process are ignored;

(2) First pickling: Prepare the radish and salt obtained in step (1) at a weight ratio of 100:7; first sprinkle a small amount of water (about 0.3cm in liquid level) and salt (about 200g) on the bottom of the pickling container, and then Arrange a layer of radish evenly and sprinkle a layer of salt until it is marinated to 4/5 of the height of the container (a total of 12 layers of radish), sprinkle the reserved 30% (weight %) salt on the top layer, and then Press 200 kg of stones on the top layer to accelerate the infiltration and dehydration of radish; stop pickling after 3 days (when dehydration accounts for about 35% of the total weight of radish), turn over the tank and discard the liquid in time;

(3) Second pickling: Prepare the first pickled radish obtained in step (2) and salt at a weight ratio of 100:3; complete the second pickling and apply heavy pressure according to the same process as step (2); after 6 The pickling is completed in 1 day (dehydration accounts for about 15% of the total weight of the radish after the first pickling); the weight is 3 times the weight of the radish after the first pickling;

(4) Cleaning, removing impurities and dehydration:

Take out the pickled radish obtained in step (3), remove the head, tail and fibrous root, and after cleaning, in order to strengthen the tolerance of the processed radish to heat sterilization treatment, Beijing Locke Machinery Co., Ltd. Squeeze with a YYJ-80 hydraulic press, and then remove 10% of the total weight of the radishes after the second pickling process to obtain dehydrated radishes for later use;

(5) Preparation of fermented flavoring agent:

The fermented flavoring agent is composed of seasoning pickling agent, compound color-protecting agent and embrittlement agent;

The seasoning pickle preparation consists of rice bran or bran accounting for 5% of the weight of the dehydrated radish obtained in step 4), monosodium glutamate accounting for 1% of the weight of the dehydrated radish obtained in step 4), and accounting for 1% of the weight of the dehydrated radish obtained in step 4). 0.2% by weight of citric acid, white granulated sugar accounting for 6% of the weight of the dehydrated radish obtained in step 4) and 50 times protein sugar accounting for 0.12% of the weight of the dehydrated radish obtained in step 4);

The compound color protectant is composed of the following components by weight: 30% phytic acid (phytic acid), 15% EDTA-2Na (disodium ethylenediaminetetraacetic acid), 15% sodium bisulfite: 40% sodium iso-Vc ;

The embrittlement agent adopts pickled vegetable embrittlement agent produced by Guangdong Yangjiang Baiyun Xianghua Co., Ltd., model 6071;

Add 0.04% of the weight of the dehydrated radish obtained in step 4) to the seasoning pickle preparation, and add a pickle embrittlement agent accounting for 0.2% of the weight of the dehydrated radish obtained in step 4), and mix evenly to obtain fermented flavorings;

(6) Fermentation of radish: In the container used for fermentation, according to the method of sprinkling a layer of fermented flavoring agent on a layer of dehydrated radish, arrange layers tightly to minimize gaps; then cover with a layer of clean, non-toxic plastic cloth, In order to prevent the invasion of mosquitoes, flies and sundries, press a weight equivalent to 30-35% of the weight of the dehydrated radish obtained in step 4) on the plastic cloth to accelerate the penetration of the fermented seasoning and the fermentation. Ferment for 40 days at room temperature (room temperature in winter) at 0-5°C to obtain pickled and mature radishes;

(7) Take out the pickled and mature radish obtained in step (6), wash off the bran attached to the surface, cut into slices, blocks, strips and other shapes, and fill them into 100g high-barrier transparent EVOH bags. After pumping and sealing under a vacuum condition of not less than 0.8kPa, it is ready for use;

(8) Place the soft-packed radish after filling and sealing in step (7) in a DWLXSJ water bath sterilizer of Jiangsu Nantong Yusheng Food Machinery Co., Ltd. at 70°C for 14 minutes at a constant temperature, and quickly cool (complete cooling within ≤2 minutes) to room temperature. After the surface of the bag is dry, the finished product can be boxed and sold after passing the inspection.

Embodiment 2, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

(1) Raw materials of radish: 150 kg of large, whole radish that is solid in winter, has no pest spots, no damage, smooth surface, high quality, delicious taste, length 40-60 cm, diameter 4-6 cm, uniform size, and 150 kg as raw material. Clean and drain for later use;

(2) First pickling: Prepare the radish and salt obtained in step (1) in a weight ratio of 100:7; first sprinkle a small amount of water (about 0.5cm in liquid level) and salt (about 300g) on the bottom of the pickling container, and then Arrange a layer of radish evenly and sprinkle a layer of salt until it is marinated to 4/5 of the height of the container (a total of 20 layers of radish), and reserve about 30% of the salt as surface salt on the top layer, and then use 300 kg stone Press the block on the top layer to accelerate the osmosis and dehydration of the radish; stop pickling after 3 days (dehydration accounts for about 35% of the total weight of the radish), and turn over the tank in time to discard the liquid;

(3) Second pickling: Prepare the first pickled radish obtained in step (2) and salt according to the weight ratio of 100:3; the rest is done in the same process as step (2) to complete the second pickling and apply heavy pressure; after 6 Complete the pickling in 1 day (dehydration accounts for about 15% of the total weight of the radish after the first pickling);

The heavy object is 3 times the weight of the radish after the first pickling;

(4) Cleaning, removing impurities and dehydration:

Take out the pickled radish obtained in step (3), remove the head, tail and fibrous roots, and after cleaning, in order to strengthen the tolerance of the processed radish to heat sterilization, further adopt the YYJ method of Beijing Locke Machinery Co., Ltd. Squeeze with -80 hydraulic press, and remove 5% of the total weight of the radishes after the second pickling, to obtain dehydrated radishes for later use;

(5) Preparation of fermented flavoring agent:

The fermented flavoring agent is composed of seasoning pickling agent, compound color-protecting agent and embrittlement agent;

The seasoning pickle preparation consists of rice bran or bran accounting for 5% of the weight of the dehydrated radish obtained in step 4), monosodium glutamate accounting for 1% of the weight of the dehydrated radish obtained in step 4), and accounting for the weight of the dehydrated radish obtained in step 4). 0.2% citric acid, white granulated sugar accounting for 6% of the weight of the dehydrated radish obtained in step 4) and 50 times protein sugar accounting for 0.12% of the weight of the dehydrated radish obtained in step 4);

The compound color protectant is composed of the following components by weight: 30% phytic acid (phytic acid), 15% EDTA-2Na (disodium ethylenediaminetetraacetic acid), 15% sodium bisulfite: 40% sodium iso-Vc ;

The embrittlement agent adopts pickled vegetable embrittlement agent produced by Guangdong Yangjiang Baiyun Xianghua Co., Ltd., model 6071;

Add 0.03% of the compound color-protecting agent and 0.25% of the dehydrated radish weight obtained in step 4) to the seasoning pickle preparation, and mix them evenly , to obtain fermented flavoring agent;

(6) Fermentation of radish: In the container used for fermentation, according to the method of sprinkling a layer of fermented flavoring agent on a layer of dehydrated radish, arrange layers tightly to minimize gaps; then cover with a layer of clean, non-toxic plastic cloth, In order to prevent the invasion of mosquitoes, flies and sundries, press the weight of 30-35% of the weight of the dehydrated radish obtained in step 4) on the plastic cloth to accelerate the penetration of the fermented seasoning and the fermentation. Ferment at ~10°C for 35 days to obtain pickled and mature radishes;

(7) Take out the pickled and mature radish obtained in step (6), wash off the bran attached to the surface, cut into slices, blocks, strips and other shapes, and fill them into 100g high-barrier transparent EVOH bags. After pumping and sealing under a vacuum condition of not less than 0.8kPa, it is ready for use;

(8) Place the soft-packed radish after filling and sealing in step (7) in a DWLXSJ water bath sterilizer of Jiangsu Nantong Yusheng Food Machinery Co., Ltd. for 12 minutes at 70°C, and then quickly cool to room temperature. After the bag surface is dry, it passes the inspection. After that, the finished product can be packed and sold.

Embodiment 3, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

(1) Raw materials of radish:

Use 120 kg of large, whole radishes produced in winter that are solid, free of pest spots, non-damaged, smooth, high-quality, delicious, 40-60 cm in length, 4-6 cm in diameter, and uniform in size as raw materials. Clean and drain for later use ;

(2) First marinating:

Prepare the radish and salt obtained in step (1) according to the weight ratio of 100:7; first sprinkle a small amount of water (about 0.4cm in liquid level) and salt (about 250g) on the bottom of the pickling container, and then arrange a layer of radish evenly Layers of salt until 4/5 of the height of the container (a total of 15 layers of radishes), reserve about 30% of the salt as surface salt on the top layer, and then press 400 kg of stones on the top layer to speed up the process. The radish is osmotically dehydrated; marinate for 3 days (dehydration accounts for about 35% of the total weight of the radish), stop marinating, and turn over the tank in time to discard the liquid;

(3) Second pickling:

The radish and salt after the first pickling obtained in step (2) are prepared according to the weight ratio of 100:3; the rest are pickled in the same process as step (2) and subjected to heavy pressure; the pickling is completed after 6 days (dehydration is about Accounting for 15% of the total weight of the first pickled radish);

The heavy object is 3 times the weight of the radish after the first pickling;

(4) Cleaning and removing impurities:

Take out the pickled radish obtained in step (3), remove the head, tail and fibrous root, and after cleaning, in order to strengthen the tolerance of the processed radish to heat sterilization treatment, Beijing Locke Machinery Co., Ltd. Squeeze with a YYJ-80 hydraulic press, and remove 15% of the total weight of the radishes after the second pickling process to obtain dehydrated radishes for later use;

(5) Preparation of fermented flavoring agent:

The fermented flavoring agent is composed of seasoning pickling agent, compound color-protecting agent and embrittlement agent;

The seasoning pickle preparation consists of rice bran or bran accounting for 5% of the weight of the dehydrated radish obtained in step 4), monosodium glutamate accounting for 1% of the weight of the dehydrated radish obtained in step 4), and accounting for the dehydrated radish obtained in step 4). 0.2% citric acid by weight of radish, 6% white granulated sugar by weight of radish after dehydration obtained in step 4) and 50 times protein sugar by 0.12% by weight of radish after dehydration obtained by step 4);

The compound color protectant is composed of the following components by weight: 30% phytic acid (phytic acid), 15% EDTA-2Na (disodium ethylenediaminetetraacetic acid), 15% sodium bisulfite: 40% sodium iso-Vc ;

The embrittlement agent is pickled vegetable embrittlement agent produced by Guangdong Yangjiang Baiyun Xianghua Co., Ltd., model 6071;

Add 0.05% of the weight of the dehydrated radish obtained in step 4) to the seasoning pickle preparation and a pickle embrittlement agent accounting for 0.15% of the weight of the dehydrated radish obtained in step 4), and mix evenly. fermented flavoring agent;

(6) Radish fermentation:

In the container used for fermentation, according to the method of one layer of dehydrated radish sprinkled with a layer of fermented flavoring agent, the layers are arranged tightly to minimize the gap; 30-35% of the weight of the dehydrated radish obtained in step 4) is pressed on the plastic cloth to accelerate the penetration of the fermented seasoning and the fermentation, and ferment at room temperature of 10-15°C 30 days, pickled mature radishes;

(7) Take out the pickled and mature radish in step (6), wash off the bran attached to the surface, cut it into slices, blocks, strips and other shapes, and fill it into 100g high-barrier transparent EVOH bags. After pumping and sealing under the vacuum condition of 0.8kPa, it is ready for use;

(8) Place the soft-packed radish after filling and sealing in step (7) in a DWLXSJ water bath sterilizer of Jiangsu Nantong Yusheng Food Machinery Co., Ltd. at 70°C for 16 minutes at a constant temperature, and quickly cool to room temperature. After the bag surface is dry, it passes the inspection. After that, the finished product can be packed and sold.

Experiment 1. Store the salted fermented radish obtained in the above-mentioned Examples 1 to 3 at room temperature for 6 months, and test it every 2 months; its brittleness and color (browning degree) indicators are tested according to the following method :

(1) Determination of brittleness: the samples were uniformly processed into cylindrical radish slices with a diameter of 2 cm and a thickness of 1.5 cm with a self-made puncher. The compression test of radish was carried out with the TA-XT2i texture analyzer of British SMS company. The test conditions are: force sensor 5kg, probe P/6, pre-test speed 1mm/s, test speed 1mm/s, post-test speed 10mm/s, compression distance: 9mm, data acquisition rate: 500pps, trigger force 5g, Each sample measurement was repeated 5 times. The brittleness (firmness) of radish is expressed by the average force between 3 and 7s. The test results are shown in Table 1.

(2) Determination of browning degree: by colorimetry. Take 15 g of the sample, add 30 mL of 95% ethanol solution, mix well, centrifuge at 2000 r/min for 15 min, measure the absorbance A of the supernatant at 420 nm with a 722s spectrophotometer, and use the absorbance A value to measure the browning of the sample degree size. The test results are shown in Table 2.

Table 1. Comparison of changes in brittleness of samples in Examples 1-3 (values are measured by instruments, and the unit is N)

0 months 2 months 4 months 6 months Example 1 14.7 13.4 12.7 11.8 Example 2 15.1 12.8 11.6 11.2 Example 3 13.3 12.7 10.7 9.8

Table 2, Example 1-3 sample browning degree change comparison (value is absorbance, no unit)

0 months 2 months 4 months 6 months Example 1 0.027 0.031 0.065 0.178 Example 2 0.042 0.069 0.098 0.211 Example 3 0.039 0.046 0.084 0.184

Comparative example 1-1, removing the dehydration step in step 4) in Example 1, the rest is the same as Example 1 (that is, the actual dosage of the fermentation flavoring agent is the same as Example 1).

Comparative example 1-2, change the dehydration amount in step 4) of embodiment 1 from 10% to 3%, and the rest are the same as in embodiment 1 (that is, the actual amount of fermented flavoring agent is the same as in embodiment 1).

Comparative example 1-3, change the dehydration amount in step 4) of embodiment 1 from 10% to 18%, and the rest are the same as in embodiment 1 (that is, the actual amount of fermented flavoring agent is the same as in embodiment 1).

Comparative example 2-1, the composition (% by weight) of the composite color-protecting agent in step 5) of Example 1 is composed of "phytic acid (phytic acid) 30%, EDTA-2Na (disodium ethylenediaminetetraacetic acid) 15%, sodium bisulfite 15%, sodium iso-Vc 40%" was changed to "phytic acid (phytic acid) 25%, EDTA-2Na (disodium ethylenediaminetetraacetic acid) 20%, sodium bisulfite 20% %, different Vc sodium 35% "; all the other are with embodiment 1.

Comparative example 2-2, the composition (% by weight) of the composite color-protecting agent in step 5) of Example 1 is composed of "phytic acid (phytic acid) 30%, EDTA-2Na (disodium ethylenediaminetetraacetic acid) 15%, sodium bisulfite 15%, sodium iso-Vc 40%" was changed to "phytic acid (phytic acid) 35%, EDTA-2Na (disodium ethylenediaminetetraacetic acid) 10%, sodium bisulfite 10% %, different Vc sodium 45% "; all the other are with embodiment 1.

Comparative example 3-1, the consumption of embodiment 1 step 5) embrittlement-increasing agent of pickled vegetables is changed into 0.25% by 0.2%, and all the other are with embodiment 1.

Comparative example 3-2, change embodiment 1 step 5) into 0.15% of pickled vegetables embrittlement agent by 0.2%, all the other are with embodiment 1.

Comparative example 4-1, change the "70°C constant temperature sterilization for 14 minutes" in step 8) of Example 1 to "60°C constant temperature sterilization for 16 minutes", and the rest are the same as in Example 1.

In comparative example 4-2, change "sterilize at 70°C for 14 minutes" in step 8) of Example 1 to "sterilize at 80°C for 12 minutes", and the rest are the same as in Example 1.

The salted fermented radish obtained in all the above-mentioned comparative examples was stored at room temperature for 6 months, and tested every 2 months; its brittleness and color (browning degree) indicators were tested according to the method of Experiment 1, Example 1 The comparison results of brittleness and color change of the samples of the comparative example are shown in Tables 3 and 4.

Table 3. Comparison of the brittleness changes of the samples of Example 1 and the comparative example (values are measured by instruments, and the unit is N)

0 months 6 months Example 1 14.7 11.8 Comparative example 1-1 16.2 7.9 Comparative example 1-2 15.3 9.6 Comparative example 1-3 13.9 10.6 Comparative example 2-1 13.8 10.1 Comparative example 2-2 15.4 8.7 Comparative example 3-1 17.2 9.9 Comparative example 3-2 13.5 8.4 Comparative example 4-1 14.5 10.3 Comparative example 4-2 15.2 10.9

Table 4 Comparison of color changes between Example 1 and Comparative Examples (values are absorbance, no unit)

0 months 6 months Example 1 0.027 0.178 Comparative example 1-1 0.036 0.286 Comparative example 1-2 0.035 0.274 Comparative example 1-3 0.020 0.301 Comparative example 2-1 0.038 0.294 Comparative example 2-2 0.044 0.341 Comparative example 3-1 0.031 0.220 Comparative example 3-2 0.037 0.289 Comparative example 4-1 0.045 0.397 Comparative example 4-2 0.039 0.229

Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and many variations are possible. All deformations that can be directly derived or associated by those skilled in the art from the content disclosed in the present invention should be considered as the protection scope of the present invention.

Claims (4)

1. the method for optimizing the shelf-life quality of salted fermented radish soft cans--brittleness and color, is characterized in that it comprises the following steps: (1) Raw materials of radish: Use the radish produced in winter as raw material, which is solid, free from disease and pest spots, without damage, smooth surface, 40-60 cm in length, 4-6 cm in diameter, and uniform in size, clean and drain for later use; (2) The first pickling: Prepare the radish and salt obtained in step (1) in a weight ratio of 100:7; first sprinkle water with a liquid level height of 0.3 to 0.5 cm and 2 to 5% of the total amount of salt at the bottom of the pickling container, and then evenly Arrange a layer of radish and sprinkle a layer of salt until it is marinated to 4/5 of the height of the container. Sprinkle the reserved salt, which accounts for 30% of the total amount of salt, as surface salt on the top layer, and then set heavy objects on the top layer to speed up the process. The radish is osmotically dehydrated; after marinating for 3 days, turn over the tank and discard the liquid in time; The weight is 2 to 5 times the weight of the radish gained in step (1); (3) Second pickling: The radish and salt after the first pickling obtained in step (2) are prepared according to the weight ratio of 100:3; the rest are pickled according to the same process of step (2) and a heavy object is placed on the top layer; after 6 days of pickling, the pickling is finished ; The weight is 2 to 5 times the weight of the first pickled radish; (4) Cleaning and dehydration: Remove the head, tail and fibrous roots of the second-cured radish obtained in step (3), and perform dehydration by pressing after cleaning; radish; (5) Preparation of fermented seasoning: The fermented flavoring agent is composed of seasoning pickling agent, compound color-protecting agent and embrittlement agent; The seasoning pickle preparation consists of rice bran or bran accounting for 5% of the weight of the dehydrated radish obtained in step 4), monosodium glutamate accounting for 1% of the weight of the dehydrated radish obtained in step 4), and accounting for the weight of the dehydrated radish obtained in step 4). 0.2% citric acid, white granulated sugar accounting for 6% of the weight of dehydrated radish obtained in step 4) and 50 times protein sugar accounting for 0.12% of the weight of dehydrated radish obtained in step 4); The composite color-protecting agent is composed of the following components by weight: 30% phytic acid, 15% EDTA-2Na: 15% sodium bisulfite: 40% sodium iso-Vc; The brittle agent is a brittle agent for pickled vegetables; Add 0.03-0.05% of the compound color-protecting agent and 0.15-0.25% of the weight of the dehydrated radish obtained in step 4) into the seasoning and pickling preparation, and evenly After mixing, a fermented flavoring agent is obtained; (6) Radish fermentation: In the container used for fermentation, according to the method of sprinkling a layer of fermented seasoning on a layer of dehydrated radish, the layers are arranged tightly; 30-35% of the weight of the radish is pressed on the plastic cloth to accelerate the penetration of the fermented flavoring agent and the fermentation, and ferment for 30-40 days at a room temperature of 0-15°C to obtain pickled mature radish; (7) The pickled ripe radish obtained in step (6) is taken out and cleaned, vacuumized and packaged after cutting; soft-packed radish is obtained; Described vacuum pack is: Fill the diced radish into a 100g transparent EVOH bag, pump and seal with a vacuum of not less than 0.8kPa; (8) The soft-packaged radish obtained in step (7) was sterilized at a constant temperature of 70° C. for 12 to 16 minutes, and rapidly cooled to room temperature to obtain a finished soft-packaged radish. 2. the method for optimizing the shelf-life quality of salted fermented radish soft can according to claim 1---brittleness and color, is characterized in that: The constant-temperature sterilization in the step 8) is: placing the soft-packaged radish in the step (7) in a water-bath sterilizer for constant-temperature sterilization. 3. the method for optimizing the shelf-life quality of salted fermented radish soft can according to claim 2--brittleness and color, is characterized in that: after the outer surface of the package bag is dried as the finished product, the soft-packed radish is qualified after inspection, Available boxed for sale. 4. according to any one of claims 1 to 3, the method for optimizing the shelf-life quality of soft canned radish with salted fermented radish--brittleness and color, is characterized in that: In the step (4), the amount of dehydration is 10% of the total weight of the radish after the second pickling; In the step (5), the composite color-protecting agent accounts for 0.04% of the weight of the dehydrated radish obtained in step 4), and the embrittlement agent for pickled vegetables accounts for 0.2% of the weight of the dehydrated radish obtained in step 4); In the step (8), the time for constant temperature sterilization at 70° C. is 14 minutes.