Green recovering technique for pickled vegetables

Abstract

The invention discloses a green recovering technique for pickled vegetables, which comprises the following steps: cleaning the pickled vegetables, preprocessing with the dilute alkali and the solution containing Ca<2+>, processing with a green recovering solution containing Zn<2+>, rinsing, packaging, sterilizing and cooling. According to the green recovering technique provided by the invention, the color of the pickled green vegetables can be effectively recovered, the excellent color and appearance can be kept and the heavy metal ion Zn<2+> is prevented from exceeding standard.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a regreening process for pickled vegetables. Background technique [0002] Pickled vegetables are one of the seasoning non-staple foods that are loved by the majority of people in our country. They have unique flavors such as fresh, sweet, crisp, tender or salty, fresh and spicy, and have certain nutritional value. Pickled vegetables can not only enhance the fresh taste, but also facilitate long-term storage. [0003] Color is one of the main sensory indicators of pickled vegetables, which largely determines consumers' desire to purchase and eat. The green color of green vegetables comes from chlorophyll. In fresh vegetables, the presence of metal magnesium in the tetrapyrrole structure of chlorophyll makes them green. During pickling and storage, chlorophyll is easily affected by acid, heat, light, oxygen, chlorophyllase, etc., causing hydrogen ions to replace magnesium in chlor...

AI Technical Summary

Problems solved by technology

However, Zn 2+ The ion concentration required for substitution is high, and the substitution reaction speed is slow. In industrial production, the regreening process of pickled vegetables must achieve a satisfactory color effect, often Zn 2+ The content of zinc in vegetables has exceeded the limit value of 20mg / kg in vegetables stipulated in my country's GB13106-91

For example, the prior art CN1615680 discloses a method for restoring plant greenness or maintaining plant greenness, pointing out that when only zinc ions are dissolved out using a galvanized pot, the recovery and fixation of the green pigment are extremely slow and unstable, and are different from the above-mentioned existing methods. Like technology, plants themselves have the property of being easily softened

Therefore, if the immersion time of the solution containing zinc ions is shortened in order to reduce the problem of poor taste, the beautiful green color cannot be restored

In this regard, by using a container made of a zinc alloy containing copper, zinc ions and copper ions are dissolved simultaneously. Due to the interaction between the two, compared with only using zinc ions, the efficiency of green pigment recovery and fixation has been greatly improved. On the one hand, when using a copper pot to dissolve copper ions, it is the same as in the prior art, although it is true that the plants can be made to emit a green color with a beautiful hue or can be colored, but due to this treatment, the plants immersed in the copper ion solution are naturally in After treatment, the copper content also increased

Copper itself contains a small amount in the original plant, but if it exceeds a certain limit, it becomes an artificially added large amount of copper, especially if the edible plant is ingested in the human body, it will cause health hazards

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