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Method for optimization of quality of soft saline fermentation radish cans in shelf life

A technology of shelf life and soft canned food, which is applied in the field of shelf life quality optimization of salted fermented radish soft canned food, can solve problems such as hindering market expansion, quality deterioration, color change and texture, etc., and achieve anti-oxidative discoloration and anti-heat sterilization softening Enhanced capacity, extended shelf life, and stable quality

Inactive Publication Date: 2015-03-25
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the soft cans are sterilized in ordinary OPP film bags, the quality deteriorates significantly in the commodity stage, mainly manifested in discoloration and texture softening, which has become a major bottleneck hindering market expansion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057]Embodiment 1, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

[0058] (1) Raw materials of radish:

[0059] Use 100 kg of large, whole radishes produced in winter that are solid, free of pest spots, non-damaged, smooth, high-quality, delicious, 40-60 cm in length, 4-6 cm in diameter, and uniform in size as raw materials. Clean and drain for later use ;

[0060] Remarks: The total weight of radishes that are selected and drained for later use is still 100 kg, that is, the impurities removed during the washing process are ignored;

[0061] (2) First pickling: Prepare the radish and salt obtained in step (1) at a weight ratio of 100:7; first sprinkle a small amount of water (about 0.3cm in liquid level) and salt (about 200g) on ​​the bottom of the pickling container, and then Arrange a layer of radish evenly and sprinkle a layer of salt until it is marinated to 4 / 5 of the height of the...

Embodiment 2

[0074] Embodiment 2, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

[0075] (1) Raw materials of radish: 150 kg of large, whole radish that is solid in winter, has no pest spots, no damage, smooth surface, high quality, delicious taste, length 40-60 cm, diameter 4-6 cm, uniform size, and 150 kg as raw material. Clean and drain for later use;

[0076] (2) First pickling: Prepare the radish and salt obtained in step (1) in a weight ratio of 100:7; first sprinkle a small amount of water (about 0.5cm in liquid level) and salt (about 300g) on ​​the bottom of the pickling container, and then Arrange a layer of radish evenly and sprinkle a layer of salt until it is marinated to 4 / 5 of the height of the container (a total of 20 layers of radish), and reserve about 30% of the salt as surface salt on the top layer, and then use 300 kg stone Press the block on the top layer to accelerate the osmosis...

Embodiment 3

[0090] Embodiment 3, a method for optimizing the shelf-life quality of salted fermented radish soft cans, the following steps are carried out successively:

[0091] (1) Raw materials of radish:

[0092] Use 120 kg of large, whole radishes produced in winter that are solid, free of pest spots, non-damaged, smooth, high-quality, delicious, 40-60 cm in length, 4-6 cm in diameter, and uniform in size as raw materials. Clean and drain for later use ;

[0093] (2) First marinating:

[0094] Prepare the radish and salt obtained in step (1) according to the weight ratio of 100:7; first sprinkle a small amount of water (about 0.4cm in liquid level) and salt (about 250g) on ​​the bottom of the pickling container, and then arrange a layer of radish evenly Layers of salt until 4 / 5 of the height of the container (a total of 15 layers of radishes), reserve about 30% of the salt as surface salt on the top layer, and then press 400 kg of stones on the top layer to speed up the process. The...

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Abstract

The invention discloses a method for optimization of quality of soft saline fermentation radish cans in the shelf life. The method comprises the steps as follows: firstly performing primary pickling and secondary pickling on radishes, then cleaning to remove impurities and dehydrating to obtain dehydrated radishes, utilizing a fermentation flavouring agent formed by seasoning curing agent, composite color fixative and embrittling agent to perform fermentation treatment on the dehydrated radishes, and finally, fetching out the pickled radishes and cleaning, parting off, vacuumizing and packaging, sterilizing the radishes in flexible package for 12-16 min at the constant temperature of 70 DEG C, and rapidly cooling to the room temperature, so as to obtain the finished radishes in flexible package. The method is simple and convenient to operate, and can effectively control or delay deterioration of the quality of the soft saline fermentation radish cans in the shelf life.

Description

technical field [0001] The invention relates to the technical field of salted fermented soft packaged food, in particular to a method for optimizing the shelf life quality of salted fermented radish soft cans. Background technique [0002] Soft canned vegetables refer to soft canned vegetable convenience foods that are packaged in soft plastic film bags or hard plastic film containers and sealed and sterilized after a series of pre-processing processes. This type of packaging is not only convenient and hygienic, but also popular among consumers because it makes up for the inconvenience and fragility of hard tinplate cans and glass bottled cans. It is also one of the most widely used packaging forms at present. [0003] A preparation method of salted fermented radish (patent number: 200710071411.X) provides processed salted fermented radish products with strong fermented flavor and mouthfeel which are different from traditional processing methods. Since the product was mainl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 华颖沈国华刘大群
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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