阅读说明：本技术 一种健康酵素酱腌菜的制备工艺 (Preparation process of healthy enzyme pickled vegetables ) 是由 谢贤军 张健 刘妹萍 刘海玲 于 2019-03-26 设计创作，主要内容包括：本发明公开了一种健康酵素酱腌菜的制备工艺,包括如下步骤：原料准备；卤水的配置；酱制过程；发酵液的配置；发酵过程；杀菌、包装。本发明中的产品不添加任何防腐剂,采用特有的混合香料配方,经过酱制,然后采用人工接种乳酸菌液进行发酵,最终形成具有独特风味、香气的酱腌菜,是一种完全绿色健康的食品；另外,加入花生、芝麻、苹果、梨、猕猴桃、辣椒段作为辅料,可使酱腌菜的营养和口感得到进一步丰富。(The invention discloses a preparation process of healthy enzyme pickled vegetables, which comprises the following steps: preparing raw materials; preparing brine; a saucing process; preparing fermentation liquor; a fermentation process; and (5) sterilizing and packaging. The product of the invention is not added with any preservative, adopts a specific formula of mixed spices, is subjected to saucing, and then adopts the artificial inoculation of lactic acid bacteria liquid for fermentation, so that the pickles with unique flavor and fragrance are finally formed, and the pickles are completely green and healthy food; in addition, the peanut, the sesame, the apple, the pear, the kiwi fruit and the chili segment are added as auxiliary materials, so that the nutrition and the taste of the pickled vegetables are further enriched.)

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

s1, preparing raw materials: selecting fresh vegetable dishes, removing dead skins, rotten skins and old stems on the surfaces of the fresh vegetable dishes, adding table salt with the mass ratio of 1.2-1.5 times of the weight of the vegetables, pickling for 1-3 hours, washing with tap water, and draining water for later use;

s2, preparing brine: accurately weighing the following raw materials in parts by weight: 1-2 parts of pepper, 1-3 parts of star anise, 2-3 parts of dried orange peel, 1-2 parts of tea, 1-1.5 parts of sinapioside, 0.5-1 part of cassia bark, 0.1-0.5 part of fennel, 0.2-0.5 part of ginkgo, 0.1-0.6 part of nutmeg, 0.1-0.3 part of medlar and 2-4 parts of sweet wine residues, and the raw materials are wrapped into a gauze package and placed in 25-35 parts of clear water to be boiled for 20-30 minutes; naturally cooling, and adding 3-5 parts of salt, 1-3 parts of white granulated sugar, 1-3 parts of soy sauce, 0.1-0.5 part of vinegar and 0.1-0.3 part of chicken essence; stirring thoroughly, sealing and storing for 3-6 hr to obtain brine;

s3, a saucing process: putting the dishes in the step S1 into a cleaned fermentation jar, adding the brine prepared in the step S2 to ensure that the dishes are completely immersed by the brine, sealing the fermentation jar, placing the fermentation jar in an environment with the temperature of 10-20 ℃, and standing and soaking for 5-10 days;

s4, preparation of fermentation liquor: accurately weighing the following raw materials in parts by weight: 0.5-1 part of lactic acid bacteria starter and 0.1-0.3 part of papain, fully dissolving the lactic acid bacteria starter by warm water at 30-35 ℃, standing for 30 minutes to fully activate the strain, adding the papain, and stirring to prepare a fermentation liquid for later use;

s5, fermentation process: opening a fermentation jar, adding the fermentation liquid prepared in the step S4 into the fermentation jar, placing the fermentation jar in an environment with the temperature of 25-35 ℃, and keeping the fermentation for 10-15 days;

s6, sterilizing and packaging: taking out the vegetable in the fermentation jar, pasteurizing the vegetable, performing quality inspection, and vacuum packaging in a vacuum packaging machine.

2. The process for preparing health enzyme pickled vegetables according to claim 1, wherein in step S3, before the vegetable is placed in the cleaned fermentation jar, the auxiliary materials are added into the vegetable, and the mixture is fully stirred and mixed; the auxiliary materials comprise 2-6 parts of peanuts, 1-5 parts of sesame, 1-3 parts of apples, 2-5 parts of pears, 1-4 parts of kiwi fruits and 0.1-1 part of chili segments.

3. The process for preparing health enzyme pickled vegetables according to claim 2, wherein in step S3, the vegetable and the auxiliary materials are bagged into 1-3 kg vegetable bags, and then the vegetable bags are placed in the cleaned fermentation jar.

4. The process for preparing health enzyme pickled vegetables according to claim 1, wherein in step S1, the vegetable dish comprises one or more of radish, cucumber, celery, lettuce, bamboo shoot, carrot, garlic, Chinese cabbage, ginger.

5. The process of preparing health enzyme pickled vegetables according to claim 1, wherein in the step S2, the following raw materials are accurately weighed in mass fraction during the preparation of brine: 1 part of pepper, 3 parts of star anise, 2 parts of dried orange peel, 1.5 parts of tea, 1.2 parts of sinapiside, 0.8 part of cassia bark, 0.2 part of common fennel fruit, 0.3 part of ginkgo seed, 0.5 part of nutmeg, 0.3 part of medlar and 3 parts of sweet wine dregs.

6. The process of preparing the healthy enzyme pickled vegetables according to claim 5, wherein 4 parts of table salt, 3 parts of white granulated sugar, 2 parts of soy sauce, 0.3 part of table vinegar and 0.3 part of chicken essence are added to the brine in the step S2 after natural cooling.

7. The process for preparing health ferment pickles as claimed in claim 1, wherein the sterilization temperature is 70-80 ℃ and the sterilization time is 10-15 minutes in step S6.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to a preparation process of a healthy enzyme pickled vegetable with a unique flavor.

Background

The pickled vegetables are vegetable products obtained by pickling or products pickled by raw materials such as sauce, salt, sugar, vinegar and the like, and are typical representatives and important components of traditional foods in China. The pickled vegetables have unique flavors of fresh, sweet, crisp and tender, or salty, fresh, spicy and the like, have certain nutritional value, are deeply favored by the public, become indispensable seasoning subsidiary food in daily life of people, are delicious and tasty, and can promote appetite. With the deep development of market economy, pickled vegetables are gradually moving from home-pickled household pickles to catering markets, and become important leisure foods for outdoor activities such as outing, mountain climbing, traveling, camping and the like. The pickled and pickled vegetables which are originally stored as main purposes are changed into light pickles which are used for adjusting the taste and stimulating the appetite, and the pickled vegetables are favored by consumers, particularly white-collar workers, office workers and students by the functions of seasoning, appetizing, digesting and stimulating the appetite.

At present, most domestic sauce pickling enterprises or individuals belong to rough processing types, 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 to the pickles is higher and higher, in order to satisfy the demand of consumers, often through adding a large amount of flavouring agent to carry the taste, and use a large amount of antiseptic to control the microorganism, although can reach anticorrosive effect of improving the quality to a certain extent, but cause the salt content of pickles, the sugar content is high, and there are the pigment to add too much, the antiseptic uses and exceeds standard, nitrite content scheduling problem excessively, seriously harms consumer's health.

Therefore, there is a need to develop a process for preparing pickles with unique flavor while ensuring health.

Disclosure of Invention

In order to solve the problems in the prior art, the invention aims to provide a preparation process of a healthy ferment pickled vegetable, which is free of preservative, long in storage time, green and healthy, can obviously improve the overall flavor and rich nutrition of the pickled vegetable, and is easy to realize industrial production.

In order to solve the problems, the invention adopts the following technical scheme:

the invention provides a preparation process of healthy enzyme pickled vegetables, which comprises the following steps:

s1, preparing raw materials: selecting fresh vegetable dishes, removing dead skins, rotten skins and old stems on the surfaces of the fresh vegetable dishes, adding table salt with the mass ratio of 1.2-1.5 times of the weight of the vegetables, pickling for 1-3 hours, washing with tap water, and draining water for later use;

s2, preparing brine: accurately weighing the following raw materials in parts by weight: 1-2 parts of pepper, 1-3 parts of star anise, 2-3 parts of dried orange peel, 1-2 parts of tea, 1-1.5 parts of sinapioside, 0.5-1 part of cassia bark, 0.1-0.5 part of fennel, 0.2-0.5 part of ginkgo, 0.1-0.6 part of nutmeg, 0.1-0.3 part of medlar and 2-4 parts of sweet wine residues, and the raw materials are wrapped into a gauze package and placed in 25-35 parts of clear water to be boiled for 20-30 minutes; naturally cooling, and adding 3-5 parts of salt, 1-3 parts of white granulated sugar, 1-3 parts of soy sauce, 0.1-0.5 part of vinegar and 0.1-0.3 part of chicken essence; stirring thoroughly, sealing and storing for 3-6 hr to obtain brine;

s3, a saucing process: putting the dishes in the step S1 into a cleaned fermentation jar, adding the brine prepared in the step S2 to ensure that the dishes are completely immersed by the brine, sealing the fermentation jar, placing the fermentation jar in an environment with the temperature of 10-20 ℃, and standing and soaking for 5-10 days;

s4, preparation of fermentation liquor: accurately weighing the following raw materials in parts by weight: 0.5-1 part of lactic acid bacteria starter and 0.1-0.3 part of papain, fully dissolving the lactic acid bacteria starter by warm water at 30-35 ℃, standing for 30 minutes to fully activate the strain, adding the papain, and stirring to prepare a fermentation liquid for later use;

s5, fermentation process: opening a fermentation jar, adding the fermentation liquid prepared in the step S4 into the fermentation jar, placing the fermentation jar in an environment with the temperature of 25-35 ℃, and keeping the fermentation for 10-15 days;

s6, sterilizing and packaging: taking out the vegetable in the fermentation jar, pasteurizing the vegetable, performing quality inspection, and vacuum packaging in a vacuum packaging machine.

Further, in the step S3, before the vegetable is placed in the cleaned fermentation jar, the auxiliary materials are added into the vegetable, and the vegetable is fully stirred and mixed; the auxiliary materials comprise 2-6 parts of peanuts, 1-5 parts of sesame, 1-3 parts of apples, 2-5 parts of pears, 1-4 parts of kiwi fruits and 0.1-1 part of chili segments.

Further, in the step S3, the vegetable and the auxiliary materials are bagged into a bag of 1-3 kg vegetable bag, and then the vegetable bag is placed into the cleaned fermentation jar.

Further, in the step S1, the vegetable dish includes one or a mixture of several of radish, cucumber, celery, lettuce, bamboo shoot, carrot, garlic, chinese cabbage, ginger.

Further, in the step S2, in the preparation process of the brine, the following raw materials are accurately weighed in mass fraction: 1 part of pepper, 3 parts of star anise, 2 parts of dried orange peel, 1.5 parts of tea, 1.2 parts of sinapiside, 0.8 part of cassia bark, 0.2 part of common fennel fruit, 0.3 part of ginkgo seed, 0.5 part of nutmeg, 0.3 part of medlar and 3 parts of sweet wine dregs.

Further, in the preparation process of the brine in the step S2, after natural cooling, 4 parts of salt, 3 parts of white granulated sugar, 2 parts of soy sauce, 0.3 part of vinegar and 0.3 part of chicken essence are added.

Further, in the step S6, the sterilization temperature is 70-80 ℃ and the time is 10-15 minutes.

Compared with the prior art, the invention has the following beneficial effects:

(1) the product of the invention is not added with any preservative, adopts a specific formula of mixed spices, adds auxiliary materials, is subjected to sauce preparation, and then adopts artificial inoculation of lactic acid bacteria liquid for fermentation, so that the sauce pickled vegetable with unique flavor and fragrance is finally formed, and the sauce pickled vegetable is a completely green and healthy food;

(2) according to the invention, the raw materials are fermented by lactic acid bacteria, proteins in the raw materials are decomposed into small molecular peptides or amino acids, and nutrients such as vitamins, natural antioxidant products (natural anthocyanin, polysaccharide, flavone and the like), minerals and the like are fully released and dissolved in fermentation liquor, so that the fermented liquor can be absorbed by a human body more easily, the flavor quality and nutrition of the product are improved, and the requirements of modern people on the taste of the pickled vegetables can be met easily;

(3) the invention also adds the peanut, the sesame, the apple, the pear, the kiwi fruit and the chili segment as auxiliary materials, so that the nutrition and the taste of the pickled vegetables are further enriched.

Drawings

The invention is described in further detail below with reference to specific embodiments and with reference to the following drawings.

FIG. 1 is a flow chart of a preparation process of the healthy ferment pickles in the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.