Method for ultra-high pressure processing of healthy flavor pickled vegetables

Abstract

The invention relates to a method for pickling low-salt healthy flavor pickled vegetables with an ultra-high pressure technology; through two times of ultra-high pressure treatment before and after pickling, the usage amount of table salt is reduced, the low-salt healthy pickled vegetables are prepared, the content of nitrite in the pickled vegetables is also reduced, colors of vegetables are preserved, the destruction of vitamin C in the vegetables is reduced, and the content of vitamin C in the pickled vegetables are increased; long-time preservation is achieved under a condition without addition of any preservative; the pickled vegetables not only having fragrant and sweet flavor but also having effects of clearing heat and detoxifying are provided by adding clove and liquorice.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for ultrahigh-pressure processing of pickled vegetables with healthy flavor. Background technique [0002] Vegetable pickling processing has a long history in our country, but the traditional vegetable pickling process uses high salt, the amount of salt is between 150-250g / kg for pickling, with the help of beneficial microorganisms naturally attached to the surface of vegetables, For example, lactic acid bacteria perform slow fermentation to produce acid, reduce the pH value of pickled products, and use the high osmotic pressure of salt to jointly inhibit the growth of harmful microorganisms. Generally, it takes 15-30 days to ferment. [0003] Because of its good local flavor, pickled vegetables are easy to eat, and have been a favorite dish of people for a long time, but with the continuous improvement of people's living standards, there are the following prob...

AI Technical Summary

Problems solved by technology

[0002] Vegetable pickling processing has a long history in our country, but the traditional vegetable pickling process uses high salt, the amount of salt is between 150-250g / kg for pickling, with the help of beneficial microorganisms naturally attached to the surface of vegetables, For example, lactic acid bacteria, carry out slow fermentation to produce acid, reduce the pH value of pickled products, and use the high osmotic pressure of salt to jointly inhibit the growth of harmful microorganisms. Generally, it takes 15-30 days of fermentation

[0003] Because of its good local flavor, pickled vegetables are easy to eat, and have been a favorite dish of people for a long time, but with the continuous improvement of people's living standards, there are the following problems in the pickled vegetables prepared by traditional crafts: (1) Vitamin C deficiency, vitamin C is destroyed in a large amount during the traditional pickling process, resulting in the lack of vitamin C in traditional pickled products; (2) High salt, in order to ensure that the edible pickles have the required taste, and to inhibit The role of harmful microorganisms, the salt content of pickled vegetables pickled by traditional pickling process is high, but high salt intake will cause permanent damage to some organs of the human body, such as the kidneys, cardiovascular system, and increased risk of high blood pressure, etc. Therefore, high-salt pickled foods are becoming less and less popular, and the demand for low-salt ready-to-eat pickled vegetables continues to increase; (3) The nitrite content exceeds the standard, due to the need for a large amount of salt in the traditional pickling process, due to cost Considering that the salt used in the traditional pickling process is not high in purity and contains impurities such as nitrite, nitrate, etc., and the microbial contamination in the traditional pickling process will also biologically reduce the nitrate in vegetables to nitrite, More nitrates and nitrites will also synthesize nitrosamines with secondary amines in meat, which increases the risk of gastric cancer; (4) The flavor is single, and the high-salt and fermented pickling environment leads to the flavor of pickled vegetables Relatively single, it has gradually failed to meet people's needs for taste

[0005] The use of ultra-high pressure technology has gradually solved the problems of time-consuming and sterilized storage in the traditional pickle process. The flavor of pickled vegetables can not reach the pickled vegetables pickled by the traditional pickling process, and it cannot meet people's current needs for low-salt pickled vegetables and different pickled vegetables flavors. Problems such as discoloration, taste change, softening, flattening and loss of flavor of the product

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