阅读说明：本技术 一种芋头杆的腌制工艺 (Taro stem pickling process ) 是由 肖为兵 于 2018-08-10 设计创作，主要内容包括：本发明涉及一种芋头杆的腌制工艺,包括以下步骤：1)清洗：将大量采购来的芋头杆清洗干净；2)伴盐脱水；3)开池：按照市场供应需求,取出发酵池中的芋头杆,将其去皮,把暗灰色和粗韧的表皮去掉,并进行清洗；4)切段：将经过步骤3)清洗后的芋头杆进行切段,长度控制在0.8-1.2mm以内；5)包装成品。本发明的芋头杆的腌制工艺步骤简单,先进行伴盐脱水并投入大发酵池进行发酵,发酵时间45天以上,能够消除芋头杆腌制发酵产生的亚硝酸盐,也能分解新鲜芋杆含有的皂苷类物质,易贮存不变质,能够在一年的加工同期内大规模收购原料,增加芋头种植户的收入,是一项具有社会效益和经济效益的新工艺。(The invention relates to a taro stem pickling process, which comprises the following steps: 1) cleaning: cleaning a large amount of purchased taro stems; 2) dehydrating accompanied salt; 3) opening the pool: taking out the taro stems in the fermentation tank according to market supply requirements, peeling the taro stems, removing dark grey and tough skins, and cleaning; 4) cutting into sections: cutting the taro stems cleaned in the step 3) into sections, wherein the length is controlled within 0.8-1.2 mm; 5) and (7) packaging a finished product. The taro stem pickling process disclosed by the invention is simple in steps, firstly, the taro stems are subjected to salt accompanying dehydration and put into a large fermentation tank for fermentation, the fermentation time is more than 45 days, nitrite generated by taro stem pickling fermentation can be eliminated, saponin substances contained in fresh taro stems can be decomposed, the taro stems are easy to store and do not deteriorate, raw materials can be purchased in a large scale within the same processing period of one year, the income of taro planters is increased, and the taro stem pickling process is a novel process with social benefits and economic benefits.)

1. A taro stem pickling process is characterized by comprising the following steps:

1) cleaning: cleaning a large amount of purchased taro stems;

2) and (3) salt dehydration: putting the cleaned taro stems into a fermentation tank, adding salt accounting for 5 percent of the weight of the taro stems for pickling, and simultaneously adding 1-1.5 per mill of sodium benzoate; fermenting, and sealing the pool for storage, wherein the fermentation time is ensured to be more than 45 days;

3) opening the pool: taking out the taro stems in the fermentation tank according to market supply requirements, peeling the taro stems, removing dark grey and tough skins, and cleaning;

4) cutting into sections: cutting the taro stems cleaned in the step 3) into sections, wherein the length is controlled within 0.8-1.2 mm;

5) packaging a finished product: adding 2% of salt and 0.5% of pepper seasoning into the cut taro stems obtained in the step 4), vacuum packaging and marketing.

Technical Field

The invention relates to a process for pickling taro stems.

Background

The pickled taro stalk product, commonly called taro lotus, is a traditional salt pickled product in Jiangxi Gannan, one of the special products in Gannan. The product has unique flavor, and can be compared with Sichuan hot pickled mustard tuber. Because of the limitation of the traditional processing craft, the existing processing factory uses a raw material commonly called as the cutting grain taro to process and produce taro lotus. The 'taro cutting' is a taro plant which only grows stem leaves and does not contain taro and taro, farmers plant the taro and specially supply the taro and the taro to manufacturers or workshops for processing and producing taro and lotus, and more than ninety percent of the taro and lotus in the current market are the taro and lotus type taro products.

However, for the taro planting household industry, after taros or taros are purchased every year, taro stems are generally discarded, and according to statistics, nearly ten thousand tons of taro stems of red-bud taros, white-bud taros, areca taros and other varieties are discarded as waste materials every year in the Gannan region only. Because fresh taro crops all contain saponin substances, the fresh taro crops can stimulate taste buds and cannot be used as feed. After the taros or the young taros are purchased, the taros or the young taros are discarded in the field and the stream, the environment is seriously polluted, and the income of growers cannot be increased.

Fresh taro crops all contain saponin substances which can stimulate taste buds, and the tongue can be numb and itchy when the processing is not good. Fermentation is one of the methods for decomposing and eliminating saponin substances. Any pickled vegetable processing requires a fermentation process. The traditional process has a plurality of problems in the fermentation and storage processes.

The production flow of the traditional taro stem pickling process is as follows: raw materials enter a factory, cleaning, cutting into sections, accompanying with salt for dehydration, and entering a jar for storage and fermentation. Cutting into segments of about 1cm by conventional method, dehydrating with salt, fermenting in jar, and storing. Because the original tissue of the taro lotus stems is destroyed in a large area after being cut into sections, the nitrite can be eliminated only after the fermentation time of more than 25 days according to the requirements of pickled vegetable food in the fermentation process, and the saponin substances of the taro lotus stems can also be eliminated, but when the fermentation time is more than 25 days, the taro stems are oxidized into dark gray in the fermentation process, and the surfaces of the taro stems are also re-fibrillated, so that the mouthfeel of the taro stems is rough and tough. The color of the produced product is golden yellow. The product with crisp and tender taste needs to remove the problems of dark color, rough and tough skin and the like generated in the fermentation process. The conventional process cannot solve the problem. The products sold in the market at present can be golden in color and crisp and tender in taste only in the harvest season of taro and lotus stems. Many processing plants can get on the market by low-salt type salt-free fermentation to achieve the effect of eliminating saponin substances in a short time, but the content of nitrite is beyond the standard. Particularly, the harvest season of the taro lotus stems is only 7, 8 and 9 months per year. The problem of supplying the residual product within the same processing period of one year after storage must be solved. In addition, storage problems are a major cause of the impact on industrial mass production. Because the traditional process is fermentation in a jar, each jar is filled with 50 jin according to the volume of a market standard fermentation jar, 12000 jars are needed for 300 tons of annual output, the storage site is a production room occupying 3000 square meters, each jar is an independent fermentation space, and the jar is difficult to manage, so that the yield of more than 300 tons of annual output of the existing processing plant is difficult to exceed, and the product in the existing market is only sold seasonally due to the reason.

The applicant is engaged in the vegetable pickling product processing industry from 1997 and is interested in developing a pickled taro stem production technology. Under the guidance of food experts, a set of brand-new production technology is originally created, the problems in the production of the traditional process are thoroughly solved, the requirement of industrial large-scale production is met, and the quality, the taste, the color and the flavor of the product are remarkably improved compared with the product produced by the traditional process. The product is detected by the national quality control department, and all indexes of the product reach the specified related requirements. After the product is put into the market, the product has better quality than the taro and lotus processed by the taro and has unique advantages in market competition.

Disclosure of Invention

In order to solve the technical problems, the invention provides a taro stem pickling process.

The invention relates to a taro stem pickling process, which comprises the following steps:

1) cleaning: cleaning a large amount of purchased taro stems;

2) and (3) salt dehydration: putting the cleaned taro stems into a fermentation tank, adding salt accounting for 5 percent of the weight of the taro stems for pickling, and simultaneously adding 1-1.5 per mill of sodium benzoate; fermenting, and sealing the pool for storage, wherein the fermentation time is ensured to be more than 45 days;

3) opening the pool: taking out the taro stems in the fermentation tank according to market supply requirements, peeling the taro stems, removing dark grey and tough skins, and cleaning;

4) cutting into sections: cutting the taro stems cleaned in the step 3) into sections, wherein the length is controlled within 0.8-1.2 mm;

5) packaging a finished product: adding 2% of salt and 0.5% of pepper seasoning into the cut taro stems obtained in the step 4), vacuum packaging and marketing.

Compared with the prior art, the invention has the beneficial effects that: the process for pickling the taro stems is simple in steps, firstly, salt-accompanying dehydration is carried out, and the taro stems are put into a large fermentation tank for fermentation, the fermentation time is more than 45 days, nitrite produced by pickling fermentation of the taro stems can be eliminated, saponin substances contained in fresh taro stems can also be decomposed, the whole taro stems are not cut in the first early stage, and are fermented and stored in the tank, the original tissues of the taro stems are not damaged, the taro stems are easy to store and do not go bad, the quality can reach the period of one year in the storage period, and the taro stems are peeled and packaged during packaging, so that the finished taro stems are guaranteed to be golden in color, crisp and tender in taste, and have thick vegetable fermentation fragrance; the method can change waste into valuable, reduce environmental pollution and increase the income of taro planters, and is a new process with social and economic benefits.

Detailed Description

The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

A taro stem pickling process comprises the following steps:

1) cleaning: cleaning a large amount of purchased taro stems;

2) and (3) salt dehydration: putting the cleaned taro stems into a fermentation tank, adding salt accounting for 5 percent of the weight of the taro stems for pickling, and simultaneously adding 1-1.5 per mill of sodium benzoate; fermenting, and sealing the pool for storage, wherein the fermentation time is ensured to be more than 45 days;

3) opening the pool: taking out the taro stems in the fermentation tank according to market supply requirements, peeling the taro stems, removing dark grey and tough skins, and cleaning;

4) cutting into sections: cutting the taro stems cleaned in the step 3) into sections, wherein the length is controlled within 0.8-1.2 mm;

5) packaging a finished product: adding 2% of salt and 0.5% of pepper seasoning into the cut taro stems obtained in the step 4), vacuum packaging and marketing.

The taro stem pickling process has the following advantages:

1. in the first stage, a large amount of raw materials can be purchased for rough machining. The method comprises the steps of putting raw materials into a factory, purchasing a large amount of taros in the seasons (7, 8, 9 and 10 months per year) for harvesting the taros and the young taros, directly sorting and cleaning the taros after the taros are put into the factory, and carrying out salt-accompanying dehydration. The method comprises the following steps: adding 5% saline solution after the mixture is placed in a pool, and adding one thousandth to one fifthly of sodium benzoate according to the food additive addition standard. Fermenting in a pool, and sealing the pool for storage. The storage pool can be constructed on a large scale according to production yield, and thousands of tons of storage capacity can be supported. Therefore, the requirements of large-scale production can be met in a short acquisition season, and the fermentation and storage quality can be controlled more easily.

2. The fermentation period is ensured to be more than 45 days, so that nitrite generated by pickling and fermenting vegetables can be eliminated, and saponin substances contained in the fresh taro stems can be decomposed. Because the first stage is not cut into sections, the whole taro stalk is put into a pool for fermentation and storage, the original tissue of the taro stalk is not damaged, the taro stalk is easy to store and does not deteriorate, and the quality can be ensured to reach the period of one year in the storage period.

3. According to the market supply demand, in a processing period of one year, opening the pool to enter deep processing. Because the surface of the taro stalk is oxidized into dark gray in the fermentation and storage processes, the epidermis is more fibrous, the taro stalk is peeled in the first step after being opened in a pool, the dark gray and thick tough epidermis is removed, the taro stalk is cleaned and cut into sections, 2 percent of table salt, pepper and other seasonings are added, and the taro stalk is vacuum-packaged and marketed. By the process, the finished taro lotus is golden in color, crisp and tender in taste and has strong vegetable fermentation fragrance.

In summary, the technology has the greatest characteristic that the raw materials can be purchased in a large scale in the same processing period of one year, the storage is ensured not to deteriorate, and the requirement of industrial production can be met. The method can change waste into valuable, reduce environmental pollution and increase the income of taro planters, and is a new technology with social and economic benefits.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.