Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique

An ultra-high pressure sterilization and kimchi technology, which is applied in the fields of fruit and vegetable preservation, acid preservation of fruits/vegetables, food preservation, etc., can solve the problems of short shelf life and achieve the effect of simple operation, high efficiency and extended shelf life

Inactive Publication Date: 2009-01-21
四川李记酱菜调味品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted kimchi is a traditional bio-fermented food in my country. It has been selling well for thousands of year

Method used

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  • Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 3 pieces of 200g Liji red oil mustard in 3 food plastic bags or composite bags in equal parts, and pack them in a vacuum with a vacuum degree of 0.09Mpa. The three packaged products were then simply packaged in slightly larger plastic bags, placed in the autoclave of the UHP sterilization equipment, sealed with the lid of the autoclave, and then boosted to 130Mpa, and kept at this pressure for 5min. After that, reduce the pressure to normal pressure, move the kettle cover of the UHP sterilization equipment, and take out the product to complete the UHP sterilization process. Finally, sensory evaluation, total bacterial count and Escherichia coli analysis were carried out, and the effect was obvious.

Embodiment 2

[0022] Take 4 pieces of 280g Liji pickled cabbage fish seasoning in equal parts and put them in 4 food plastic bags or composite bags, and pack them in vacuum respectively with a vacuum degree of 0.08Mpa. The 4 packaged products were then simply packaged in larger plastic bags, placed in the autoclave of the UHP sterilization equipment, sealed with the lid of the autoclave, and then boosted to 150Mpa, and kept at this pressure for 10min. After that, reduce the pressure to normal pressure, move the kettle cover of the UHP sterilization equipment, and take out the product to complete the UHP sterilization process. Finally, sensory evaluation, total bacterial count and Escherichia coli analysis were carried out, and the effect was obvious.

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Abstract

The present invention provides a process technology which takes salted pickles as the research object, utilizes the ultra-high pressure sterilization, maintains the nutrient components of pickle products and extends the value period, pertaining to the technical field of farm product vegetable food preservation. The technology is characterized in that 0.08 to 0.09MPa vacuum packaged salted pickles (100 to 300g/bag) are sterilized under the pressure of 100 to 300MPa for 5 to 20min. With simple operation, high efficiency and low energy consumption as well as the operation at normal temperature, the present invention can maintain the nutrient components of the salted pickles and also extend the value period.

Description

Technical field: [0001] The invention relates to a process technology for taking salted kimchi as a sterilization treatment object and applying a UHP (ultra-high pressure, ≥100Mpa) sterilization method to maintain the nutritional components of the product kimchi and prolong its price period, and belongs to the fresh-keeping technology of agricultural products and vegetables. field. Background technique: [0002] Salted kimchi is a traditional bio-fermented food in my country, which has been selling well for thousands of years, but the short period of time is one of the limiting factors affecting the development of my country's kimchi industry. In order to prolong its price period, traditional heat processing sterilization is adopted, but the heat processing and sterilization also changes the taste, flavor and other unique characteristics of vegetable food, especially the nutrients and vitamins in vegetable food are destroyed. or lost. Therefore, the present invention utili...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/10A23L3/015
Inventor 陈功李国斌张其圣韦万文余文华
Owner 四川李记酱菜调味品有限公司
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