阅读说明：本技术 一种酱腌菜制备工艺 (Preparation process of pickled vegetables ) 是由 岳修辉 于 2019-03-22 设计创作，主要内容包括：本发明提供一种酱腌菜制备工艺,其特征在于：通过选料,蔬菜半成品制作,腌料的制备,蔬菜的腌制,菜品加工,调味,脱盐,脱水,计量,包装后出售,通过合理的工序设计,缩短发酵时间,降低盐度。(The invention provides a preparation process of pickled vegetables, which is characterized by comprising the following steps: through material selection, semi-finished vegetable product preparation, marinade preparation, vegetable pickling, dish processing, seasoning, desalting, dewatering, metering and packaging, the fermentation time is shortened and the salinity is reduced through reasonable process design.)

1. A preparation process of pickled vegetables is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: selecting fresh vegetable leaves, removing yellow leaves, rotten leaves and impurities, cleaning with tap water, and draining;

step two: preparing a semi-finished vegetable product, burning the semi-finished vegetable product into boiling water, putting the vegetable in the first step into the boiling water for blanching for 20-30 seconds, taking out the vegetable, cooling the vegetable to 20-25 ℃ by using cold water at the temperature of 5-10 ℃, and dehydrating by using a vertical dehydrator to obtain a semi-finished vegetable product;

step three: preparation of marinade: adding water into 5-10 parts of table salt, 0.2-1 part of monosodium glutamate, 0.5-2 parts of chicken essence, 1-3 parts of pepper, 1-3 parts of citric acid, 0.2-2 parts of lactic acid bacteria and 0.2-2 parts of tangerine peel powder, stirring and mixing for later use;

step four: pickling vegetables, namely putting the semi-finished vegetables in the step two into the pickling material in the step three, soaking for 20-30 minutes, draining, putting the drained vegetables into a sealed fermentation bed with a stirring device, and fermenting at a temperature of 30-40 ℃ for 10-15 days at a controlled temperature;

step five: removing old stems and dead skin, cutting old stems at the root of the vegetable after the vegetable is fermented, removing the dead skin generated by fermentation on the surface of the vegetable, putting the vegetable into a fresh-keeping bag for fresh keeping, and waiting for subsequent treatment;

step six: the method comprises the following steps of (1) processing dishes, namely taking out the dishes in the freshness protection bag, shredding, slicing or chopping the dishes into particles according to requirements, packaging the processed dishes by adopting a mesh bag, and performing ultraviolet sterilization treatment on the mesh bag before packaging; packaging the dishes according to the mass of 5-10kg per bag;

step seven: desalting and dehydrating, namely putting the processed and packaged dishes into a desalting and cleaning machine to reduce the salt content, and then dehydrating by adopting a dehydrator;

step eight: seasoning, namely opening the mesh bag, conveying the dishes subjected to dehydration treatment in the mesh bag into an automatic stirrer in a quantitative conveying mode, and performing seasoning treatment;

step nine: metering and filling: full-automatic metering, vacuum filling and plastic packaging;

step ten: and (3) sterilization and packaging: shaping the finished product, sterilizing by a pasteurization machine, discharging water by cooling and vibration, and carrying out vacuum packaging in a vacuum packaging machine.

2. The process for preparing pickles according to claim 1, wherein: and in the fourth step, the fermentation time is 12 days, and the fermentation temperature is 35 ℃.

3. The process for preparing pickles according to claim 1, wherein: in the third step, 5 parts of salt, 0.2 part of monosodium glutamate, 0.5 part of chicken essence, 1 part of pepper, 1 part of citric acid, 0.2 part of lactic acid bacteria and 0.2 part of tangerine peel powder.

4. The process for preparing pickles according to claim 1, wherein: in the third step, 6 parts of salt, 1 part of monosodium glutamate, 1 part of chicken essence, 2 parts of pepper, 2 parts of citric acid, 1 part of lactic acid bacteria and 1 part of tangerine peel powder.

Technical Field

The invention relates to the technical field of agricultural and sideline product production and processing, in particular to a preparation process of pickled vegetables.

Background

The pickled vegetables are a general term of pickled vegetables and pickled vegetables, are typical representatives and important components of traditional foods in China, and are products which are pickled by raw materials such as sauce, salt, sugar, vinegar and the like to obtain vegetable products. The history of the processing and the making of the pickled vegetables in China is long, the pickled vegetables have own famous and high-quality products with unique flavor all over the country, and the pickled vegetables have various varieties and unique characteristics and are deeply popular with consumers, such as hot pickled vegetables in Sichuan places, pickles in Zhenjiang, Yangzhou places, Liubiju pickles in Beijing, and the like.

At the present stage, most of Chinese sauce pickling enterprises or individuals still belong to the rough processing type of fresh raw materials, the product value is low, and the flavor retention time is short. Along with the continuous improvement of living standard of people, the quality requirement of people on pickled vegetables is higher and higher, and in order to meet the requirements of consumers, people often improve the taste by adding a large amount of flavoring agents and use a large amount of preservatives to control microorganisms, so that although the effects of preventing corrosion and improving quality can be achieved to a certain extent, the production cost is greatly increased, and the effect of preventing corrosion and improving quality is achieved on a small scale

Enterprises or individuals lack professional technical guidance, and food additives are extremely easy to seriously exceed standards and seriously harm the health of consumers.

If the pickled vegetable rough-processed product can be used for finish processing, the overall flavor is improved, the market pressure of the rough-processed product in the current stage can be relieved, and the cost investment of the consumption of raw materials and additives can be reduced.

Disclosure of Invention

The invention aims to provide a preparation process of pickled vegetables, which is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: selecting fresh vegetable leaves, removing yellow leaves, rotten leaves and impurities, cleaning with tap water, and draining;

step two: preparing a semi-finished vegetable product, burning the semi-finished vegetable product into boiling water, putting the vegetable in the first step into the boiling water for blanching for 20-30 seconds, taking out the vegetable, cooling the vegetable to 20-25 ℃ by using cold water at the temperature of 5-10 ℃, and dehydrating by using a vertical dehydrator to obtain a semi-finished vegetable product;

step three: preparation of marinade: adding water into 5-10 parts of table salt, 0.2-1 part of monosodium glutamate, 0.5-2 parts of chicken essence, 1-3 parts of pepper, 1-3 parts of citric acid, 0.2-2 parts of lactic acid bacteria and 0.2-2 parts of tangerine peel powder, stirring and mixing for later use;

step four: pickling vegetables, namely putting the semi-finished vegetables in the step two into the pickling material in the step three, soaking for 20-30 minutes, draining, putting the drained vegetables into a sealed fermentation bed with a stirring device, and fermenting at a temperature of 30-40 ℃ for 10-15 days at a controlled temperature;

step five: removing old stems and dead skin, cutting old stems at the root of the vegetable after the vegetable is fermented, removing the dead skin generated by fermentation on the surface of the vegetable, putting the vegetable into a fresh-keeping bag for fresh keeping, and waiting for subsequent treatment;

step six: the method comprises the following steps of (1) processing dishes, namely taking out the dishes in the freshness protection bag, shredding, slicing or chopping the dishes into particles according to requirements, packaging the processed dishes by adopting a mesh bag, and performing ultraviolet sterilization treatment on the mesh bag before packaging; packaging the dishes according to the mass of 5-10kg per bag;

step seven: desalting and dehydrating, namely putting the processed and packaged dishes into a desalting and cleaning machine to reduce the salt content, and then dehydrating by adopting a dehydrator;

step eight: seasoning, namely opening the mesh bag, conveying the dishes subjected to dehydration treatment in the mesh bag into an automatic stirrer in a quantitative conveying mode, and performing seasoning treatment;

step nine: metering and filling: full-automatic metering, vacuum filling and plastic packaging;

step ten: and (3) sterilization and packaging: shaping the finished product, sterilizing by a pasteurization machine, discharging water by cooling and vibration, and carrying out vacuum packaging in a vacuum packaging machine.

As a further improvement of the invention, in the fourth step, the fermentation time is 12 days, and the fermentation temperature is 35 ℃.

As a further improvement of the invention, the three steps comprise 5 parts of salt, 0.2 part of monosodium glutamate, 0.5 part of chicken essence, 1 part of pepper, 1 part of citric acid, 0.2 part of lactic acid bacteria and 0.2 part of tangerine peel powder.

As a further improvement of the invention, in the third step, the edible salt is 6 parts, the monosodium glutamate is 1 part, the chicken essence is 1 part, the pepper is 2 parts, the citric acid is 2 parts, the lactic acid bacteria is 1 part, and the tangerine peel powder is 1 part.

The invention has the beneficial effects that the following aspects are embodied in a centralized manner, the fermentation bed with the stirring device is designed, the generation of pit heat of the fermentation bed can be effectively prevented, the vegetable spoilage is caused, the fermentation bed is continuously stirred, the lactic acid bacteria can be effectively dispersed, the fermentation temperature of 30-40 ℃ is designed, the original one-month fermentation time is shortened to about half a month, the fermentation period is shortened, and the fermentation concept of products in the same season and coming into the market in the same season is met.

Detailed Description

A preparation process of pickled vegetables is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: selecting fresh vegetable leaves, removing yellow leaves, rotten leaves and impurities, cleaning with tap water, and draining;

step two: preparing a semi-finished vegetable product, burning the semi-finished vegetable product into boiling water, putting the vegetable in the first step into the boiling water for blanching for 20-30 seconds, taking out the vegetable, cooling the vegetable to 20-25 ℃ by using cold water at the temperature of 5-10 ℃, and dehydrating by using a vertical dehydrator to obtain a semi-finished vegetable product;

step three: preparation of marinade: adding water into 5-10 parts of table salt, 0.2-1 part of monosodium glutamate, 0.5-2 parts of chicken essence, 1-3 parts of pepper, 1-3 parts of citric acid, 0.2-2 parts of lactic acid bacteria and 0.2-2 parts of tangerine peel powder, stirring and mixing for later use;

step four: pickling vegetables, namely putting the semi-finished vegetables in the step two into the pickling material in the step three, soaking for 20-30 minutes, draining, putting the drained vegetables into a sealed fermentation bed with a stirring device, and fermenting at a temperature of 30-40 ℃ for 10-15 days at a controlled temperature;

step five: removing old stems and dead skin, cutting old stems at the root of the vegetable after the vegetable is fermented, removing the dead skin generated by fermentation on the surface of the vegetable, putting the vegetable into a fresh-keeping bag for fresh keeping, and waiting for subsequent treatment;

step six: the method comprises the following steps of (1) processing dishes, namely taking out the dishes in the freshness protection bag, shredding, slicing or chopping the dishes into particles according to requirements, packaging the processed dishes by adopting a mesh bag, and performing ultraviolet sterilization treatment on the mesh bag before packaging; packaging the dishes according to the mass of 5-10kg per bag;

step seven: desalting and dehydrating, namely putting the processed and packaged dishes into a desalting and cleaning machine to reduce the salt content, and then dehydrating by adopting a dehydrator;

step eight: seasoning, namely opening the mesh bag, conveying the dishes subjected to dehydration treatment in the mesh bag into an automatic stirrer in a quantitative conveying mode, and performing seasoning treatment;

step nine: metering and filling: full-automatic metering, vacuum filling and plastic packaging;

step ten: and (3) sterilization and packaging: shaping the finished product, sterilizing by a pasteurization machine, discharging water by cooling and vibration, and carrying out vacuum packaging in a vacuum packaging machine.

As a further preferable scheme of the invention, the fermentation time in the fourth step is 12 days, and the fermentation temperature is 35 ℃.

As a further preferable scheme of the invention, the three steps comprise 5 parts of salt, 0.2 part of monosodium glutamate, 0.5 part of chicken essence, 1 part of pepper, 1 part of citric acid, 0.2 part of lactic acid bacteria and 0.2 part of tangerine peel powder.

As a further preferable scheme of the invention, in the third step, 6 parts of salt, 1 part of monosodium glutamate, 1 part of chicken essence, 2 parts of pepper, 2 parts of citric acid, 1 part of lactic acid bacteria and 1 part of tangerine peel powder are adopted.

The invention has the beneficial effects that the following aspects are embodied in a centralized manner, the fermentation bed with the stirring device is designed, the generation of pit heat of the fermentation bed can be effectively prevented, the vegetable spoilage is caused, the fermentation bed is continuously stirred, the lactic acid bacteria can be effectively dispersed, the fermentation temperature of 30-40 ℃ is designed, the original one-month fermentation time is shortened to about half a month, the fermentation period is shortened, and the fermentation concept of products in the same season and coming into the market in the same season is met.

The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.