CN105361054A - Pickled vegetable nitrite content reducing material bag - Google Patents
Pickled vegetable nitrite content reducing material bag Download PDFInfo
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- CN105361054A CN105361054A CN201510793303.8A CN201510793303A CN105361054A CN 105361054 A CN105361054 A CN 105361054A CN 201510793303 A CN201510793303 A CN 201510793303A CN 105361054 A CN105361054 A CN 105361054A
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- bag
- nitrite
- parts
- spices
- material bag
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 40
- 239000000463 material Substances 0.000 title claims abstract description 39
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 238000010521 absorption reaction Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000011347 resin Substances 0.000 claims description 8
- 229920005989 resin Polymers 0.000 claims description 8
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 claims description 7
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 claims description 7
- 229960002591 hydroxyproline Drugs 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 3
- 230000002745 absorbent Effects 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 2
- 239000004113 Sepiolite Substances 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 229910021536 Zeolite Inorganic materials 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 2
- 235000019355 sepiolite Nutrition 0.000 claims description 2
- 229910052624 sepiolite Inorganic materials 0.000 claims description 2
- 239000000741 silica gel Substances 0.000 claims description 2
- 229910002027 silica gel Inorganic materials 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 239000010457 zeolite Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 239000000945 filler Substances 0.000 claims 2
- 238000005554 pickling Methods 0.000 abstract description 4
- 239000003463 adsorbent Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 239000004575 stone Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 241000723353 Chrysanthemum Species 0.000 description 6
- 235000007516 Chrysanthemum Nutrition 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 239000003957 anion exchange resin Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 150000003335 secondary amines Chemical class 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 150000008065 acid anhydrides Chemical class 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- LECSHJWIACEDPZ-UHFFFAOYSA-N ethane-1,2-diamine naphthalene hydrochloride Chemical compound C(CN)N.C1=CC=CC2=CC=CC=C12.Cl LECSHJWIACEDPZ-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012074 organic phase Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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- Seasonings (AREA)
Abstract
The present invention discloses a pickled vegetable nitrite content reducing material bag belonging to the vegetable deep processing field. The material bag comprises an adsorption bag and a spice bag, the adsorption bag contains an adsorbent capable of adsorbing nitrite, the spice bag contains a spice capable of inhibiting the generation of the nitrite, by synergistic effect, pickled vegetable nitrite content can be effectively reduced, a role in increasing the flavor and taste also can be played, the pickled vegetable nitrite content reducing material bag not only can be used for large-scale production line batch pickling, is more convenient and safe for individual household pickling in home, and is very strong in practicability.
Description
Technical field
The present invention relates to a kind of method reducing catsup and pickled vegetables nitrite, be specifically related to a kind of material bag reducing catsup and pickled vegetables nitrite, belong to field of vegetable deep-processing.
Background technology
Catsup and pickled vegetables extends as a kind of the mode that vegetables eat the phase, not only can increase local flavor and the mouthfeel of vegetable raw-material, also increases the nutritive value of raw material by fermentation simultaneously, the dark welcome by consumers in general.But the catsup and pickled vegetables commodity sold on the market at present mostly exist the too high risk of nitrite, cause consumer relieved purchase to use because quality is uneven simultaneously; And the catsup and pickled vegetables that oneself pickles pickles experience owing to lacking, curing process comparatively bothers, and there is the risk that content of nitrite is too high equally.
As everyone knows, although simple low concentration nitrite can fall in human body in very fast metabolism, due to its easily and aminated compounds react and generate stable strong carcinogen nitrosamine, very big to harm; Wherein, particularly rapid with the association reaction of secondary amine.Utilize the principle that nitrite is easily combined with secondary amine, by bonding on the material having a large amount of micropore with the Small molecular of secondary amine, can react with free nitrite rapidly, generate the nitrosamine be fixed in poromerics, thus reach the effect of stable absorption nitrite.Meanwhile, the spices such as garlic, ginger also has certain inhibition to nitrite.
Although there is the application adopting chrysanthemum stone, medical stone for salted white in prior art, as CN104719817 discloses a kind of production technology utilizing medical stone salted white, its key step first extracts maifanite leaching solution, again maifanite leaching solution is added in vegetables and pickles, the main purpose changing technique is by distinctive trace elements such as contained selenium, strontium, iodine, fluorine and metasilicic acids in medical stone, be dissolved in the middle of salted vegetables, people, in the process of diet, can supplement element needed for health; The nitrite in the middle of salted vegetables can be adsorbed simultaneously, avoid the health endangering people.And for example CN102008058 discloses the method for pickling the class that respectively plants vegetables with chrysanthemum stone, key step comprises selected clean chrysanthemum stone is processed into powdery, be added in vegetables after again chrysanthemum stone flour and water being mixed and made into chrysanthemum stone salt solution by weight 1: 20 and pickle, various trace elements containing needed by human body in chrysanthemum stone, with it, there is stronger adsorptivity and stripping property is various can immerse in dish human body beneficial element, after food absorb by human body, supplement the various element of needed by human body, adsorb the Escherichia coli in food simultaneously, dysentery bacillus, staphylococcus aureus and mercury, aluminium, arsenic, the harmful element such as cadmium has prevents and cures diseases, strengthen the effect of human immunological competence.But these adsorbents are while adsorb harmful components, also adsorb the microorganism needed for fermentation, have impact on ferment effect.
Summary of the invention
Technical problem to be solved by this invention is: for the danger that the curing food nitrite of existing commercial type is too high, simultaneously for the vast consumer liking oneself to pickle provides convenience safe preserved materials, invent a kind of material bag that effectively can reduce catsup and pickled vegetables nitrite, also possess seasoning simultaneously and propose fresh effect, carry out the demand that satisfied individual pickles and even batch is pickled.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is to provide a kind of material bag reducing catsup and pickled vegetables nitrite, and this material bag is made up of a kind of absorption bag of Absorbable rod nitrite and a kind of spices bag suppressing nitrite to generate.
The absorption bag of described a kind of Absorbable rod nitrite, it is characterized in that absorption handbag material is permeable materials, absorption handbag contains one or more in following material: silica gel, resin, zeolite powder, active carbon, sepiolite etc.
The absorption bag of described a kind of Absorbable rod nitrite, is characterized in that adsorbing the material that contains of handbag can strengthen suction-operated by chemical reaction bonding fixed absorbent, adsorbent comprise following one or more: proline, hydroxy-proline, methyl amimoacetic acid etc.The material of described absorption bag comprises resin and hydroxy-proline, and the material of described absorption bag is made up of ion exchange resin and hydroxy-proline, the further preferred anionic exchanger resin of its ion exchange resin.The material of described absorption bag can be prepared by the following method, protected by 4-hydroxy-proline Boc, be then dissolved in organic solvent (preferred carrene), then drop into anion exchange resin, and add DCC and be uniformly mixed, and then de-Boc protects, and to obtain final product.
Described a kind of spices bag suppressing nitrite to produce, is characterized in that spices handbag is containing following weight auxiliary material: 33 portions of salt, 10 parts of white sugar, 10 parts of garlic ends, 10 parts of ginger powder, 3 portions of pepper powders, 2 portions of aniseed, 2 parts of fennel powders, 2 parts of vitamin Cs, 1 part of citric acid, 4 parts of acetic acid, 6 parts of white wine.
Described a kind of spices bag suppressing nitrite to produce, is characterized in that being divided into A bag, B bag and C bag in spices bag; After A bag is mixed by salt and white sugar, parcel is made, and after B wraps and mixed by vitamin C, citric acid and acetic acid, parcel is made, and C bag is dissolved by garlic end, Jiang Fen, pepper powder, aniseed and fennel powder or disperses rear parcel to make in white wine.
Described a kind of material bag reducing catsup and pickled vegetables nitrite, is characterized in that this material bag is applicable to pickling of most of catsup and pickled vegetables; Absorption bag is respectively with the feeding method of spices bag: adsorb to wrap and be directly placed in curing container; Spices bag injects after can pouring cold water mixing into, also or directly and vegetables mix after to reinject cold water.
The invention has the beneficial effects as follows: (1) makes permeability material bag by this poromerics having absorption nitrite ability is carried out parcel, obtains the absorption bag that can be reduced content of nitrite by simply immersing.(2) subsidiary spices bag except can seasoning carry fresh except, have the effect that certain suppression nitrite produces equally.(3) the material bag of this reduction catsup and pickled vegetables content of nitrite of many uses, use flexible, convenient and safe.Detailed description of the invention
Following examples are intended to the present invention is described, instead of to further restriction of the present invention, should not limit the scope of the invention on this basis.
Embodiment 1.
The fabrication processing of absorption bag:
(1) choose the 500g weak-base anion-exchange resin that granular size is suitable, soak 30 minutes in the alcohol of 95%, rinse well to alcohol-free smell with lot of pure water afterwards.
(2) the HCl solution clean resin being put into 5% soaks 1 hour, rinses to neutral afterwards, then soaks 1 hour in the NaOH solution of 5%, and then rinse to neutral by purified water by purified water.Repetition like this 2 times, should carry out for the last time in the NaOH solution of 5%, rinses to neutral afterwards, dry stand-by by purified water.
(3) the 4-hydroxy-proline of 10g and the NaHCO of 12.8g is got
3be dissolved in 200ml purified water, in ice-water bath, drip the Boc acid anhydrides of 17g, reply stirring at room temperature 12 hours afterwards.
(4) be extracted with ethyl acetate after having reacted, organic phase uses HCl, 5%NaHCO of 0.2mol/L more respectively
3, purified water and saturated NaCl extraction wash, add anhydrous MgSO
4drying, drains after filtration.
(5) the 4-hydroxy-proline of above-mentioned Boc protection is dissolved in carrene, the weak base type anion exchange resin of the pre-treatment of input, then the DCC adding 19g stir 12 hours.
(6) resin particle is filtered out, and rinse by ethanol, purified water.Join afterwards in the 30%HCl of 92.8g, stir de-Boc protection in 12 hours.
(7) resin particle is filtered out, rinse to neutrality with large-scale purification water, dry at 40 DEG C.Afterwards this complete for drying resin clean three layers of gauze are neatly wrapped up, check with or without small opening, sterilizing after loading inner packing, load external packing after cooling and also put in storage.
Embodiment 2.
The fabrication processing of spices bag:
(1) load in the pack of basic handbag after getting 33g salt and the mixing of 10g white sugar.
(2) get 2g vitamin C, 1g citric acid is dissolved in 4g light-coloured vinegar, mix in the pack of rear loading acid material handbag.
(3) get 10g garlic end, 10g ginger powder, 3g pepper powder, 2g aniseed, 2g fennel powder join in 6g white wine, be uniformly mixed in the pungent material handbag pack of rear loading.
(4) sterilizing at above-mentioned three kinds of packaged material being wrapped in 95 DEG C, rapid ladder water-cooled, to room temperature, is expected that bag often kind puts one bag in large spices bag for three kinds after drying, is loaded external packing and also put in storage after sealing.
Embodiment 3: choose without going rotten, be raw material without disease and pest, the fresh vegetables that has no mechanical damage, clean, drain, stripping and slicing is placed in altar, the absorption bag of embodiment 1 is directly placed in curing container, inject after the spices bag of embodiment 2 being poured into cold water mixing, or directly and vegetables mix after to reinject cold water; Then take the lactobacillus preparation being equivalent to material quality 0.04%, be dissolved in 2% glucose solution, 30 DEG C activate 30 minutes; Add the lactobacillus preparation solution that activated and through sterilizing, mass concentration be the saline solution of 7% until just do not have raw material, clear water envelope altar, fermentation.
Comparative example 1: except the absorption bag do not added in embodiment 1,2 and spices bag, all the other operations are all same as described above.
Comparative example 2: prepare salted vegetables according to the method for CN104719817 embodiment 1.
Content of nitrite is detected by hydrochloric acid-naphthalene-ethylenediamine method during fermentation ends, repeating test result confirms, embodiment 3 salted vegetables finished product content of nitrite decreases 62.4% than comparative example 1, and comparative example 2 salted vegetables finished product content of nitrite decreases 34.5% than comparative example 1.Embodiment 3 shortens 2 days than the fermentation period of comparative example 2 simultaneously, and this may adsorb relevant to fermentative microorganism with sorbing material.
Claims (6)
1. reduce a material bag for catsup and pickled vegetables nitrite, it is characterized in that this material bag is made up of a kind of absorption bag of Absorbable rod nitrite and a kind of spices bag suppressing nitrite to produce.
2. material bag according to claim 1, is characterized in that the absorption handbag material of described Absorbable rod nitrite is permeable materials, and absorption bag filler is selected from one or more in following material: silica gel, resin, zeolite powder, active carbon, sepiolite.
3. material bag according to claim 2, is characterized in that adsorbing bag filler and also comprises fixed absorbent by chemical reaction bonding further, described fixed absorbent be selected from following one or more: proline, hydroxy-proline, methyl amimoacetic acid.
4. material bag according to claim 1, is characterized in that the described spices handbag that nitrite can be suppressed to produce is containing following weight auxiliary material: 33 portions of salt, 10 parts of white sugar, 10 parts of garlic ends, 10 parts of ginger powder, 3 portions of pepper powders, 2 portions of aniseed, 2 parts of fennel powders, 2 parts of vitamin Cs, 1 part of citric acid, 4 parts of acetic acid, 6 parts of white wine.
5. material bag according to claim 4, is characterized in that being divided into A bag, B bag and C bag in the described spices bag that nitrite can be suppressed to produce; After A bag is mixed by salt and white sugar, parcel is made, and after B wraps and mixed by vitamin C, citric acid and acetic acid, parcel is made, and C bag is dissolved by garlic end, Jiang Fen, pepper powder, aniseed and fennel powder or disperses rear parcel to make in white wine.
6. according to material bag according to claim 1, it is characterized in that adsorbing bag is respectively with the feeding method of spices bag: adsorb to wrap and be directly placed in curing container; Spices bag injects after pouring cold water mixing into, or directly and vegetables mix after to reinject cold water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510793303.8A CN105361054B (en) | 2015-11-18 | 2015-11-18 | A kind of material bag for reducing catsup and pickled vegetables nitrite |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510793303.8A CN105361054B (en) | 2015-11-18 | 2015-11-18 | A kind of material bag for reducing catsup and pickled vegetables nitrite |
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| CN105361054A true CN105361054A (en) | 2016-03-02 |
| CN105361054B CN105361054B (en) | 2017-12-22 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707787A (en) * | 2016-03-03 | 2016-06-29 | 杨翠萍 | Low-salt ready-to-eat vegetables and making method thereof |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707787A (en) * | 2016-03-03 | 2016-06-29 | 杨翠萍 | Low-salt ready-to-eat vegetables and making method thereof |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
| CN107960635A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of pot-stewed fowl flavoring and preparation method thereof |
| CN108783330A (en) * | 2018-06-11 | 2018-11-13 | 南京财经大学 | A kind of crisp shield selenium production method of guarantor that Selenium-enriched radish is dry |
| CN108783330B (en) * | 2018-06-11 | 2021-09-17 | 南京财经大学 | Production method for keeping crispness and selenium of selenium-rich dried turnips |
| CN117398973A (en) * | 2023-12-13 | 2024-01-16 | 河北鑫鹏新材料科技有限公司 | Nitrate industrial wastewater treatment method and adsorbent for treating nitrate wastewater |
| CN117398973B (en) * | 2023-12-13 | 2024-02-20 | 河北鑫鹏新材料科技有限公司 | Nitrate industrial wastewater treatment method and adsorbent for treating nitrate wastewater |
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