CN104026521A - Pickles fermented in bamboo tube and preparation method thereof - Google Patents

Abstract

The invention optimizes a preparation technology and a formula of pickles. A moso bamboo is used as a fermentation container of the pickles, in the fermentation process, the fermentation liquid of the pickles fully comes into contact with the bamboo tube, and the flavor substances of the moso bamboo is merged with the fermentation liquid of the pickles, so that bitter and astringent tastes of the pickles after fermentation are removed, the color and the luster of the pickles are simple and elegant, and the mouth feel of the pickles is rich, fragrant and pure; after the pickles are eaten, fragrance is remained in a mouth, and aftertastes are endless.

Description

A kind of pickles fermented in bamboo tubes and preparation method thereof

technical field

The invention belongs to the technical field of food, and specifically provides pickles fermented in bamboo tubes and a preparation method thereof.

Background technique

Kimchi is a safe and nutritious vegetable processing product. The main raw materials are various vegetables, which are rich in vitamin compounds, calcium, iron, phosphorus and other minerals. A large number of research results show that kimchi has various health care and medical effects such as maintaining the health of the human digestive system, losing weight, anti-cancer, anti-bacteria, preventing food poisoning and cardiovascular and cerebrovascular diseases, and anti-aging. Kimchi has been fermented and contains a large amount of lactic acid bacteria. Lactic acid bacteria can not only increase the number of beneficial bacteria in the human body, inhibit harmful bacteria, prevent abnormal microbial activities in the human body, improve the environment of the intestinal flora, but also maintain the relative balance of the intestinal flora status. After the large amount of lactic acid bacteria produced after kimchi fermentation matures is absorbed by the human body, it can promote the secretion of human pepsin, inhibit the reproduction of harmful microorganisms in the human digestive tract, and normalize the distribution of microorganisms in the intestinal tract. Vegetables that are raw materials for kimchi are rich in dietary fiber. Crude fiber has a strong ability to absorb water in the rectum, which can promote intestinal peristalsis and excrete waste in time to prevent various diseases such as constipation, enteritis and colitis.

At present, the overall processing level of my country's kimchi industry is relatively low, basically following the traditional processing technology, mostly workshop production, its production scale is small, the variety is rare, the packaging is simple, and the added value is low, especially in the flavor and taste of kimchi. breakthrough. The fermentation process of traditional kimchi production is generally carried out in pottery or metal containers, and a water-sealed tank is provided outside the container mouth. When the fermentation container is sealed, the water in the water-sealed tank submerges the edge of the container cover, so that A sealed space is formed inside.

Relevant scholars at home and abroad have relatively little research on the flavor and mouthfeel of kimchi in fermentation containers. In the actual production process of kimchi, domestic production enterprises mainly rely on the production experience of production managers to improve the flavor and mouthfeel of kimchi. The process management of flavor and mouthfeel is relatively lacking in the process.

The patent application number is 94111749.9 Chinese invention patent discloses a kind of technique that utilizes purebred lactic acid bacteria to produce pickles, the pickles that this technique produces needs to brew about 15d at normal temperature, and add up to 13.5～15.0% salt. According to information released by authoritative nutrition and health organizations, the average salt intake of domestic residents has far exceeded the reasonable demand range. In the future, low-salt kimchi will become the mainstream development direction of fermented vegetables at home and abroad. In addition, the high-salinity fermentation process can easily destroy the flavor substances in kimchi, affecting the flavor and taste of the product. Obviously the kimchi product that above-mentioned technology produces can not adapt to the development requirement of current healthy food.

Patent CN100589710C discloses a kind of instant kimchi containing live probiotics and a preparation method thereof. It requires washing and drying fresh vegetables, adding pure probiotics and anaerobically fermenting at 28-30°C for 60-72 hours, and vacuum-packing the fermented kimchi after simple seasoning. This technological method requires adding a certain amount of Lactobacillus casei in the fermentation process and there will be a certain amount of residual amount of Lactobacillus casei in the finished pickles along with the fermentation. Although Lactobacillus casei belongs to probiotics and has not been found to be directly harmful to the human body, the safety of probiotics is still controversial, and it cannot be ruled out that it may cause drug resistance transfer, sepsis, and toxic metabolites after long-term intake. disease risk. And the output and quality of my country's domestic biological strains are relatively poor at present, far from being able to meet the requirements of production enterprises, and importing foreign strains will directly increase the cost of production enterprises. Obviously, this method does not really meet the needs of the current domestic kimchi industry. actual production.

Therefore, along with the improvement of people's living standards and the enhancement of health care awareness, the development of pickled vegetable processed products with specific flavor and health care function has a very broad market prospect.

Contents of the invention

The purpose of the present invention is to provide a kind of pickles fermented in bamboo tubes with nutrition and health care, unique and fresh flavor, rich and refreshing mouthfeel

Another object of the present invention is to provide a simple and practical bamboo tube fermented kimchi preparation method that conforms to the current domestic production practice and does not affect the original flavor.

In order to achieve the above object, the specific technical solution of the present invention is a pickle fermented in a bamboo tube, which is characterized in that it comprises: 1000-2000 parts by weight of vegetable raw materials, 10-50 parts by weight of celery, 10-50 parts by weight of garlic moss, 10-50 parts by weight of sliced ginger Parts by weight, 10-50 parts by weight of table salt, 10-50 parts by weight of fennel, 10-50 parts by weight of star anise, 10-50 parts by weight of garlic, 100-150 parts by weight of auxiliary wine, and 1000-1500 parts by weight of distilled water.

A kind of bamboo tube fermented kimchi preparation method:

1) Material selection: After the raw materials are fully washed, the unsuitable parts such as rough skin, thick tendons, fibrous roots, old leaves and black spots on the surface are removed one by one;

2) Drying water: place the cleaned raw materials at a constant temperature of 37°C and dry for 90 minutes, so that the surface water loss rate is 15% to 20%;

3) Preparation of salt water: Hard water is better for keeping crisp; pure salt with less impurities should be used;

4) Tube loading: put the prepared vegetable raw materials into a clean and smooth bamboo tube with a smooth bottom, fill the raw materials to a distance of 2cm from the mouth of the altar, then inject the prepared kimchi salt water, so that the salt water can submerge the vegetables, add auxiliary cooking wine and Chinese prickly ash , ginger, garlic and other seasonings, cover the bottom bamboo tube with a bamboo tube cover with a slightly larger diameter and just enough to fasten the bottom bamboo tube, put the bottom bamboo tube with the bamboo tube cover in the salt water pool, and the salt water just submerges the bamboo tube cover for three Two-half the height, so that a water seal is formed between the bottom bamboo tube and the bamboo tube cover, allowing it to ferment;

5) Fermentation: It takes about 7-9 days to mature at room temperature of 18-26°C;

6) Finished product: packed into bags or cans in a clean environment.

In the preparation method, the Chinese prickly ash, ginger and garlic silk that are added respectively when loading the tube are pre-processed into powder

In the preparation method, the bottom bamboo tube and the bamboo tube cover are bamboo tubes with complete bamboo joints of Nanzhu.

In the preparation method, the salt water concentration of the brine pool used for the water-sealed bottom bamboo tube and the bamboo tube cover is 4%.

Technical effect:

1. the pickles of the present invention take the bamboo as the fermentation container to fully contact with the bamboo tube in the fermentation process. As the fermentation time goes on, the alcohol content and the net content in the pickle juice slightly reduce, but the better the quality of the pickles, the better the flavor of the bamboo. The fusion of the substance and the pickle juice not only removes the astringent and bitter taste of pickles after fermentation, but also makes the pickles light and elegant in color, rich in taste, and pure in fragrance, and after eating, the fragrance will remain in the mouth with endless aftertaste;

2. The present invention optimizes the preparation process and auxiliary material formula without affecting the flavor and mouthfeel of traditional fermented pickles, and also makes the pickles have the unique fragrance of bamboo tubes;

3. The present invention conforms to the production practice of the domestic fermented vegetable processing industry, the process method is simple and practical, and high-quality, safe and healthy kimchi products can also be produced.

Detailed ways

The present invention will be further described in detail below in conjunction with specific embodiments.

step:

1) Material selection: After the raw materials are fully washed, the unsuitable parts such as rough skin, thick tendons, fibrous roots, old leaves and black spots on the surface are removed one by one;

2) Drying water: place the cleaned raw materials at a constant temperature of 37°C and dry for 90 minutes, so that the surface water loss rate is 15% to 20%;

3) Preparation of salt water: Hard water is better for keeping crisp; pure salt with less impurities should be used;

4) Tube loading: Put the prepared vegetable raw materials into a clean and smooth bamboo tube with a smooth bottom, fill the raw materials until 2cm away from the mouth of the altar, and then inject the prepared kimchi salt water so that the salt water can submerge the vegetables, add white wine and pre-treat After powdered prickly ash, ginger, garlic and other seasonings, take a bamboo tube cover with a slightly larger diameter and just enough to fasten the bottom bamboo tube to cover the bottom bamboo tube, and put the bottom bamboo tube with the bamboo tube cover in the salt water pool. Just submerge two-thirds of the height of the bamboo tube cover, so that a water seal is formed between the bottom bamboo tube and the bamboo tube cover, and let it ferment;

5) Fermentation: It takes about 7-9 days to mature at room temperature of 18-26°C;

6) Finished product: packed into bags or cans in a clean environment.

The above are only preferred implementations of the present invention, and the protection scope of the present invention is not limited to the above-mentioned embodiments, and all technical solutions under the idea of the present invention belong to the protection scope of the present invention. It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention should also be regarded as the protection scope of the present invention.

Claims (8)

1. A bamboo tube fermented pickle, characterized in that it comprises: 1000 to 2000 parts by weight of vegetable raw materials, 10 to 50 parts by weight of celery, 10 to 50 parts by weight of garlic moss, 10 to 50 parts by weight of sliced ginger, and 10 to 50 parts by weight of table salt 10-50 parts by weight of fennel, 10-50 parts by weight of star anise, 10-50 parts by weight of garlic, 100-150 parts by weight of auxiliary cooking wine, and 1000-1500 parts by weight of distilled water. 2. according to the preparation method of the pickles fermented in a kind of bamboo tube according to claim 1, it is characterized in that concrete steps comprise: 1) Material selection: After the raw materials are fully washed, the unsuitable parts such as rough skin, thick tendons, fibrous roots, old leaves and black spots on the surface are removed one by one; 2) Drying water: place the cleaned raw materials at a constant temperature of 37°C and dry for 90 minutes, so that the surface water loss rate is 15% to 20%; 3) Preparation of salt water: Hard water is better for keeping crisp; pure salt with less impurities should be used; 4) Tube loading: put the prepared vegetable raw materials into a clean and smooth bamboo tube with a smooth bottom, fill the raw materials to a distance of 2cm from the mouth of the altar, then inject the prepared kimchi salt water, so that the salt water can submerge the vegetables, add auxiliary cooking wine and Chinese prickly ash , ginger, garlic and other seasonings, cover the bottom bamboo tube with a bamboo tube cover with a slightly larger diameter and just enough to fasten the bottom bamboo tube, put the bottom bamboo tube with the bamboo tube cover in the salt water pool, and the salt water just submerges the bamboo tube cover for three Two-half the height, so that a water seal is formed between the bottom bamboo tube and the bamboo tube cover, allowing it to ferment; 5) Fermentation: It takes about 7-9 days to mature at room temperature of 18-26°C; 6) Finished product: packed into bags or cans in a clean environment. 3. according to claim 2, a kind of bamboo tube fermented pickle preparation method is characterized in that: described bamboo tube and bamboo tube cover all select the bamboo tube that Phoebe bamboo has complete bamboo knot for use. 4. according to claim 2 and 3 described a kind of pickles preparation method of bamboo tube fermentation, it is characterized in that: its lid opening inner diameter of described bamboo tube cover is larger than the outer diameter of bamboo tube by 1～5mm, makes bamboo tube cover just can cover on the bamboo tube . 5. According to claim 2-4, a kind of bamboo tube fermented pickle preparation method is characterized in that: the distance from the lid mouth of the bamboo tube cover to the bottom of the bamboo joint is approximately equal to the height of the bamboo tube. 6. The method for preparing pickles fermented in a bamboo tube according to claim 2, characterized in that: the brine concentration in the brine pool is 4%. 7. according to claim 2-6 said a kind of pickles preparation method of bamboo tube fermentation, it is characterized in that: when the bamboo tube cover on described bamboo tube cover is placed in salt water pond, the salt water in the salt water pond just can submerge two-thirds of bamboo tube cover just in time high. 8. The method for preparing pickles fermented in a bamboo tube according to claim 2, characterized in that: the Chinese prickly ash, ginger and garlic whiskers added respectively when loading the tube are pre-processed into powder.