CN111820391A - Preparation method and application of fermented sour food - Google Patents
Preparation method and application of fermented sour food Download PDFInfo
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- CN111820391A CN111820391A CN202010733560.3A CN202010733560A CN111820391A CN 111820391 A CN111820391 A CN 111820391A CN 202010733560 A CN202010733560 A CN 202010733560A CN 111820391 A CN111820391 A CN 111820391A
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- 235000013305 food Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 170
- 235000013311 vegetables Nutrition 0.000 claims abstract description 87
- 238000000855 fermentation Methods 0.000 claims abstract description 83
- 230000004151 fermentation Effects 0.000 claims abstract description 82
- 239000003755 preservative agent Substances 0.000 claims abstract description 23
- 230000009849 deactivation Effects 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 230000002335 preservative effect Effects 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 15
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 14
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 14
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 24
- 206010033546 Pallor Diseases 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 229920002261 Corn starch Polymers 0.000 claims description 22
- 239000008120 corn starch Substances 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000005406 washing Methods 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 15
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 10
- 239000000049 pigment Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019614 sour taste Nutrition 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000021108 sauerkraut Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N hydrochloric acid Substances Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 229960000443 hydrochloric acid Drugs 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food, in particular to a preparation method and application of fermented sour food, wherein the preparation method of the fermented sour food comprises the following steps: 1) cleaning fresh vegetables, and sun-drying until the fresh vegetables are slightly wrinkled and soft; 2) preparing mother water for making pickled sour food; 3) preparing sub-water for making the pickled sour food; 4) carrying out enzyme deactivation treatment on vegetables; 5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) layer by layer in a fermentation tank, adding the seed water, and fermenting for 8-14 days to obtain the fermented sour food. The fermented sour food prepared by the preparation method has good taste, fresh and crisp taste and beautiful color, and can be made into salt-free or low-salt pickled Chinese cabbage as required; in addition, no additive, preservative, pigment and the like exist, and the pickled Chinese cabbage fermented for 7 days and 50 days is inspected, so that no nitrite is detected. And the production process time is short, the production efficiency is high, the production cost is low, the sour taste is strong, and the requirements of modern people on the nutrition and health of food are met.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method and application of fermented sour food.
Background
The sauerkraut is a kind of pickle existing in korea and some areas of china, and the purpose of making the sauerkraut is to prolong the shelf life of vegetables. The sauerkraut can be appetizer, dinner in our diet, such as: sauerkraut fish, stir-frying, soup powder noodle, etc. Vegetable fermentation is a way to preserve vegetables under certain production conditions by using the metabolic activity of beneficial microorganisms and products thereof as raw materials.
At present, the Korean pickles mostly adopt micro-fermentation, and are insufficient in freshness and acidity; the Chinese ancient method for pickling the sour food has high salt content, high nitrite content and poor mouthfeel, and doctors and nutrilogists recommend that the sour food is not eaten or is eaten less. Sour food brewed by industrial chemicals at present contains nitrite, chemical synthetic additives, preservatives and pigments, and is unhealthy food.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide the preparation method of the fermented sour food, and the fermented sour food prepared by the method has good taste, fresh and crisp taste and beautiful color, and can be made into salt-free or low-salt sour food according to the requirement. In addition, no additive, preservative, pigment and the like exist, and the pickled Chinese cabbage fermented for 7 days and 50 days is inspected, so that no nitrite is detected; and the production process time is short, the production efficiency is high, the production cost is low, the sour taste is strong, and the requirements of modern people on the nutrition and health of food are met.
The purpose of the invention is realized by the following technical scheme: a method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the aired vegetables is 80-85%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 10-20r/min for 8-12min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 13-17min, spreading out and cooling, adding yeast, stirring at the speed of 10-20r/min for 8-12min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 20-23 ℃ and the relative humidity of 70-80% for 13-17 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), blanching the aired vegetables in the heated sub-water for 8-10 times for enzyme deactivation, keeping the blanching time of the vegetables for 1-2s during blanching, and cooling for later use;
5) fermentation treatment of vegetables: stacking the cooled vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 4-6cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 8-14 days to obtain fermented sour food; preferably, the fermentation temperature is 18-22 ℃.
The fermented sour food prepared by the method has good taste, fresh and crisp taste and beautiful color, and can be made into salt-free or low-salt sour food according to the requirement; in addition, no additive, preservative, pigment and the like exist, and the pickled Chinese cabbage fermented for 7 days and 50 days is inspected, so that no nitrite is detected. And the production process time is short, the production efficiency is high, the production cost is low, the sour taste is strong, and the requirements of modern people on the nutrition and health of food are met. When the fresh vegetables are aired, the airing is strictly controlled until the moisture content in the vegetables is 80-85%, if the moisture loss is excessive, the vegetable fibers are hard and lack elasticity, and the taste of sour food prepared by final fermentation is poor; during the fermentation treatment of the mother water for making the pickled sour food in the step 2) and the vegetables in the step 5), the fermentation tank is sealed by adopting a preservative film, so that the external environment can be isolated, a good sealing effect can be realized, and the smooth fermentation of substances in the fermentation tank can be ensured; the fermentation temperature needs to be strictly controlled during fermentation, the mixed bacteria are not easy to breed in a low-temperature environment, the texture of the vegetables can be preserved to the maximum extent, and the fibrous tissue is soft and elastic; in the step 4), the time for blanching the vegetables each time needs to be kept to be 1-2s during the vegetable deactivation treatment, if the time is too long, the vegetables are over-cooked, the subsequent storage is not facilitated, and if the time is too short, the deactivation effect is not good, so that the taste of the finally prepared fermented sour food is influenced; in addition, in the step 5), the fact that the water drops over the vegetables to a position 4-6cm away from the opening of the fermentation tank needs to be ensured, and the reserved space is convenient for bubbles generated in the fermentation process to bubble so that the water drops are sprayed out to break the preservative film, and the sealing performance is affected.
Preferably, the weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 8-12:4-6: 0.1-0.5. The weight ratio of the mother water and the edible water used for preparing the sub-water in the step 3) is 0.08-0.12: 0.3-0.7.
The weight ratio of the corn starch, the edible water and the yeast used in the mother water and the weight of the mother water and the edible water need to be strictly controlled, if the dosage ratio of the substances is not balanced, the requirement of the taste of the fermented sour food prepared by the invention cannot be met, and the prepared fermented sour food has good taste, is fresh and crisp, is beautiful in color and strong in sour taste only by strictly controlling the mixture ratio, and meets the requirement of modern people on food nutrition and health.
Preferably, the fermenters used in step S1 and step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 3-5min by using hot water with the temperature of more than 60 ℃, and then washing for 8-14min by using 1-2% of sodium hydroxide solution in percentage by mass;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 3-5min, drying, and sterilizing with 70-80% ethanol for later use.
In the invention, the fermentation tanks used in the steps S1 and 5) need to be cleaned and sterilized before use, which is beneficial to preventing the introduction of external impurities or microorganisms from influencing the fermentation effect, and the adopted 70-80% ethanol has good sterilization effect and can be volatilized automatically after the sterilization is finished.
The invention also provides a fermented pickled Chinese cabbage prepared by the preparation method of the fermented sour food.
The fermented pickled Chinese cabbage prepared by the preparation method of the fermented pickled Chinese cabbage is a green and healthy food which is good in taste, fresh, crisp, low in salt, beautiful in color, natural, free of additives, preservatives, pigments, nitrite and the like.
The invention has the beneficial effects that: the method is simple and efficient, the operation and control are convenient, the produced product has high quality, the industrial production is facilitated, and the prepared fermented sour food has good taste, fresh and crisp taste and beautiful color, and can be made into salt-free or low-hydrochloric-acid food according to the requirement. In addition, the sour soup is free of additives, preservatives, pigments, nitrite and the like, has short production process time, high production efficiency, low production cost and strong sour taste, and meets the requirements of modern people on food nutrition and health.
Detailed Description
The present invention will be further described with reference to the following examples for facilitating understanding of those skilled in the art, and the description of the embodiments is not intended to limit the present invention.
Example 1
A method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the aired vegetables is 80%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 10r/min for 8min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 13min, spreading out and cooling, adding yeast, stirring at the speed of 10r/min for 8min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 20 ℃ and the relative humidity of 70% for 13 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), putting the vegetables subjected to airing treatment in the step 1) into the heated sub-water, blanching for 8 times for de-enzyming, keeping the blanching time of the vegetables at 1s during blanching treatment, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 4cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 8 days to obtain fermented sour food; preferably, the fermentation temperature is 18 ℃.
The fermentation tanks used in the step S1 and the step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 3min by using hot water with the temperature of more than 60 ℃, and then washing for 8-14min by using 1% of sodium hydroxide solution in percentage by mass;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 3min, drying, and sterilizing with 70% ethanol for later use.
The weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 8:4: 0.1.
The weight ratio of the mother water and the edible water used for preparing the sub-water in the step 3) is 0.08: 0.3.
A fermented pickled Chinese cabbage is prepared by the above method.
Example 2
A method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the sun-cured vegetables is 81%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 13r/min for 9min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 14min, spreading out and cooling, adding yeast, stirring at the speed of 13r/min for 9min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 21 ℃ and the relative humidity of 73% for 14 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), putting the vegetables subjected to airing treatment in the step 1) into the heated sub-water, blanching for 8 times for de-enzyming, keeping the blanching time of the vegetables at 1s during blanching treatment, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 4.5cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 9 days to obtain fermented sour food; preferably, the fermentation temperature is 19 ℃.
The fermentation tanks used in the step S1 and the step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 3.5min by using hot water with the temperature of more than 60 ℃, and then washing for 9min by using a sodium hydroxide solution with the mass percent of 1.3%;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 3.5min, drying, and sterilizing with 73% ethanol for later use.
The weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 9:4.5: 0.2.
The weight ratio of the mother water and the edible water used for preparing the sub-water in the step 3) is 0.09: 0.4.
A fermented pickled Chinese cabbage is prepared by the above method.
Example 3
A method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the sun-cured vegetables is 83%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 15r/min for 10min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 15min, spreading out and cooling, adding yeast, stirring at the speed of 15r/min for 10min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 22 ℃ and the relative humidity of 75% for 15 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), blanching the aired vegetables in the heated sub-water for 9 times for enzyme deactivation, keeping the blanching time of the vegetables at 1.5s during blanching, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 5cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 11 days to obtain fermented sour food; preferably, the fermentation temperature is 20 ℃.
The fermentation tanks used in the step S1 and the step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 4min by using hot water with the temperature of more than 60 ℃, and then washing for 11min by using a sodium hydroxide solution with the mass percent of 1.5%;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 4min, drying, and sterilizing with 75% ethanol for later use.
The weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 10:5: 0.3.
The weight ratio of the mother water and the edible water used for preparing the sub-water in the step 3) is 0.10: 0.5.
A fermented pickled Chinese cabbage is prepared by the above method.
Example 4
A method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the sun-cured vegetables is 84%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 18r/min for 11min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 16min, spreading out and cooling, adding yeast, stirring at the speed of 18r/min for 11min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 22.5 ℃ and the relative humidity of 78% for 16 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), blanching the aired vegetables in the heated sub-water for 9 times for enzyme deactivation, keeping the blanching time of the vegetables at 1s during blanching, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 5.5cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 12 days to obtain fermented sour food; preferably, the fermentation temperature is 21 ℃.
The fermentation tanks used in the step S1 and the step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 4.5min by using hot water with the temperature of more than 60 ℃, and then washing for 12min by using 1.8 mass percent of sodium hydroxide solution;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 4.5min, drying, and sterilizing with 78% ethanol for later use.
The weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 11:5.5: 0.4.
The weight ratio of the mother water to the edible water used for preparing the sub-water in the step 3) is 0.11: 0.6.
A fermented pickled Chinese cabbage is prepared by the above method.
Example 5
A method for preparing fermented sour food comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use; preferably, the water content in the aired vegetables is 85%;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water into the stirring device, and stirring at the speed of 20r/min for 12min to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 over water for 17min, spreading out and cooling, adding yeast, stirring at the speed of 20r/min for 12min to obtain a mixture B, placing the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting in a cool and dry place with the temperature of 23 ℃ and the relative humidity of 80% for 17 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), blanching the aired vegetables in the heated sub-water in the step 1) for 10 times for enzyme deactivation, keeping the blanching time of the vegetables at 2s during blanching, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to de-enzyming treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 6cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 14 days to obtain fermented sour food; preferably, the fermentation temperature is 22 ℃.
The fermentation tanks used in the step S1 and the step 5) need to be cleaned and sterilized before use, and the cleaning and sterilizing steps are as follows:
e1, washing the fermentation tank for 5min by using hot water with the temperature of more than 60 ℃, and then washing for 14min by using a sodium hydroxide solution with the mass percent of 2%;
e2, washing the fermentation tank washed in the step E1 with clean water at 60 ℃ for 5min, drying, and sterilizing with 80% ethanol for later use.
The weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 12:6: 0.5.
The weight ratio of the mother water to the edible water used for preparing the sub-water in the step 3) is 0.12: 0.7.
A fermented pickled Chinese cabbage is prepared by the above method.
The fermented sour food prepared in the specific example 3 is subjected to related quality detection by third-party quality technology supervision detection, and the detection results are shown in tables 1 and 2 (determination of nitrite content in pickled vegetables pickled for 7 days);
TABLE 1
TABLE 2
As can be seen from the detection results in table 1 above, the fermented sour food prepared in the embodiment 3 of the present invention has all the tests up to the standard and is qualified, and the prepared fermented sour food has characteristics of good taste, fresh and crisp taste, low salt content, beautiful color, no additive, no preservative, no pigment, no nitrite, etc., and has characteristics of short production process time, high production efficiency, low production cost, and strong sour taste; and as can be seen from the table 2, the nitrite content of the pickled Chinese cabbage which is pickled for 7 days is determined to be zero, thereby meeting the requirements of modern people on food nutrition and health.
The above-described embodiments are preferred implementations of the present invention, and the present invention may be implemented in other ways without departing from the spirit of the present invention.
Claims (9)
1. A preparation method of fermented sour food is characterized in that: the method comprises the following steps:
1) airing fresh vegetables: cleaning fresh vegetables with clear water, and sun-drying until the vegetables are slightly wrinkled and soft for later use;
2) preparing mother water for making pickled sour food:
s1, weighing corn starch, edible water and yeast, adding the corn starch into a stirring device, adding the edible water, and uniformly stirring to obtain a mixture A for later use;
s2, steaming the mixture A obtained in the step S1 in a water-proof manner, spreading out and cooling the mixture A, adding yeast, uniformly stirring the yeast to obtain a mixture B, putting the mixture B into a fermentation tank, sealing the fermentation tank by using a preservative film, and fermenting the mixture B in a cool and dry place for 13 to 17 days to obtain mother water for later use;
3) preparing the sub-water for making the pickled sour food: filtering out impurities from the mother water fermented in the step S2, pouring the mother water into a heating device, adding edible water, heating for boiling, and cooling to obtain child water for later use;
4) carrying out enzyme deactivation treatment on vegetables: heating the sub-water prepared in the step 3), putting the vegetables aired and treated in the step 1) into the heated sub-water for blanching, deactivating enzymes, and cooling for later use;
5) fermentation treatment of vegetables: stacking the vegetables subjected to the enzyme deactivation treatment in the step 4) in a fermentation tank layer by layer, adding the sub-water prepared in the step 3) into the fermentation tank, ensuring that the sub-water submerges the vegetables to a position 4-6cm away from the opening of the fermentation tank, sealing the opening with a preservative film, and fermenting at room temperature for 8-14 days to obtain the fermented sour food.
2. The method of claim 1 for preparing a fermented sour food, wherein: the weight ratio of the corn starch, the edible water and the yeast used for preparing the mother water in the step S1 is 8-12:4-6: 0.1-0.5.
3. The method of claim 1 for preparing a fermented sour food, wherein: the weight ratio of the mother water and the edible water used for preparing the sub-water in the step 3) is 0.08-0.12: 0.3-0.7.
4. The method of claim 1 for preparing a fermented sour food, wherein: the fermentation tank used in the step S1 and the step 5) needs to be cleaned and sterilized before being used:
e1, washing the fermentation tank with hot water of 60 deg.C for 3-5min, and washing with 1-2% sodium hydroxide solution for 8-14 min;
e2, washing the fermentation tank washed in the step E1 with clear water at 60 ℃ for 3-5min, drying, and sterilizing with 70-80% ethanol for later use.
5. The method of claim 1 for preparing a fermented sour food, wherein: and the stirring speed in the step S1 is 10-20r/min, and the stirring time is 8-12 min.
6. The method of claim 1 for preparing a fermented sour food, wherein: the temperature of the cool and dry place in the step S2 is 20-23 ℃, and the relative humidity is 70-80%.
7. The method of claim 1 for preparing a fermented sour food, wherein: in the step S2, the mixture a needs to be steamed over water for 13-17 min.
8. The method of claim 1 for preparing a fermented sour food, wherein: and 4) blanching for 8-10 times during blanching treatment in the step 4), and keeping the blanching time of the vegetables for 1-2s each time.
9. Use of a method of producing fermented sour food according to any one of claims 1 to 8, wherein: fermented pickled Chinese cabbage is prepared by fermenting sour food.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1182549A (en) * | 1997-07-02 | 1998-05-27 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
| CN104351710A (en) * | 2014-11-28 | 2015-02-18 | 四川东坡中国泡菜产业技术研究院 | Preparation method of salt-free pickled Chinese cabbages |
| CN105231369A (en) * | 2015-11-18 | 2016-01-13 | 四川东坡中国泡菜产业技术研究院 | Method for quickly reducing nitrate and nitrite in pickled vegetables |
| CN105795404A (en) * | 2016-03-21 | 2016-07-27 | 宁夏迎春食品有限公司 | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life |
| CN106923275A (en) * | 2017-05-08 | 2017-07-07 | 四川省志强泡海椒有限责任公司 | A kind of preparation method of pickles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182549A (en) * | 1997-07-02 | 1998-05-27 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
| CN104351710A (en) * | 2014-11-28 | 2015-02-18 | 四川东坡中国泡菜产业技术研究院 | Preparation method of salt-free pickled Chinese cabbages |
| CN105231369A (en) * | 2015-11-18 | 2016-01-13 | 四川东坡中国泡菜产业技术研究院 | Method for quickly reducing nitrate and nitrite in pickled vegetables |
| CN105795404A (en) * | 2016-03-21 | 2016-07-27 | 宁夏迎春食品有限公司 | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life |
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