Brassica juncea pickled green vegetables and preparation method thereof

A technology of soaking green vegetables and powder stems, which is applied in the field of powder stem pickled vegetables and its preparation, which can solve the problems of unsatisfactory quality such as color, flavor, crispness, and sensory deterioration, and achieve high crispness and fermentation The effect of stable quality and extended shelf life

Pending Publication Date: 2022-07-01

四川天味食品集团股份有限公司

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Problems solved by technology

At the same time, during the shelf life of pickled vegetables, their quality such as color, flavor, crispness, etc. will decrease significantly, and the deteriorated senses cannot meet th...

Abstract

The invention discloses Chinese yam pickled green vegetables and a preparation method thereof. Comprising the following steps: (1) salting; (2) circulating saline water; (3) fermenting; (4) preparing secondary fermentation saline water; (5) secondary fermentation; and (6) packaging, sterilizing and storing. According to the method, fruits rich in antioxidant substances are selected for sugaring to obtain juice, the juice of the sugaring fruits is used as a substrate of secondary jar soaking fermentation saline water, rich carbon sources and yeast microorganisms can be provided, special natural flavor and color and luster can be given to the pickled Chinese cabbage, and the selected fruits are all rich in antioxidant substances, so that the taste of the pickled Chinese cabbage is improved. The color stability of the pickled vegetables is facilitated. Meanwhile, packaging is conducted through a packaging bag made of BOPA15 (high barrier)/CPE, the shelf life of the pickled green vegetables can be effectively prolonged, and the color, fragrance, taste and shape of the pickled green vegetables can be well maintained.

Application Domain

Fruit and vegetables preservation

Technology Topic

Pickled vegetablesChemistry +9

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Examples

Experimental program(2)
Comparison scheme(1)
Effect test(1)

Example Embodiment

[0037] Example 1

[0038] A preparation method of vermicelli pickled green cabbage, the specific process is as follows:

[0039] (1) Preparation of raw materials: choose fresh, good-quality vermicelli greens suitable for brewing, wash, and dry for use;

[0040] (2) Salting in the pool: For each 100kg of green vegetables, use 9kg of salt when salting. In the process of filling the pond, one layer of vegetables and one layer of salt are used. According to the weight of the fresh vegetables, 9kg of salt is used per 100kg of fresh vegetables at the bottom, middle and upper part of the pond, and the salt is required to be sprinkled evenly;

[0041] (3) Salt water circulation: From the day of entering the pool, the salt water circulation is carried out twice a day, each time is 3h, and the circulation time is 20 days;

[0042] (4) Fermentation by sealing the pool: Sprinkle the vegetable embryo with salt, spread it on the salt layer with a clean white tape, cover the white tape with a flower tape, and finally use river sand to fill the pool surface and surrounding area. The soaking and fermentation cycle is 3 months;

[0043] (5) Preparation of secondary fermentation brine: taking the juice obtained from the candied kiwifruit as the base (the total sugar content of the secondary fermentation brine is 4.3%), adding 30% (by total weight) pickled pepper brine (the lactobacillus content 10%) 7 cfu/mL, yeast content 10 6 cfu/mL), 0.8% Sichuan pepper, 1.0% Luzhou-flavor liquor, 6% edible salt.

[0044] (6) Secondary fermented fermented altar: after cleaning the salted vermicelli soaked greens, the brewed vegetables are brewed in the altar according to the ratio of soaked greens: secondary fermented brine = 6:4, and the brewing period is 25d.

[0045] (7) Packaging, sterilization and storage: Take out the fermented and fermented cabbage in the second altar, take out and cut into pieces, put it in a BOPA15 (high barrier)/CPE packaging bag, vacuum and seal the packaging, and arrange the qualified products flat and filled with For the whole packaging bag, the sterilization condition is that the product center temperature is above 85 ℃, 10min.

Example Embodiment

[0046] Example 2

[0047] A preparation method of vermicelli pickled green cabbage, the specific process is as follows:

[0048] (1) Preparation of raw materials: choose fresh, good-quality vermicelli greens suitable for brewing, wash, and dry for use;

[0049] (2) Salting in the pond: For every 100kg of green vegetables, use 9kg of salt during salting. In the process of filling the pond, one layer of vegetables and one layer of salt are used. According to the weight of the fresh vegetables, 9kg of salt is used per 100kg of fresh vegetables at the bottom, middle and upper part of the pond, and the salt is required to be sprinkled evenly;

[0050] (3) Salt water circulation: From the day of entering the pool, the salt water circulation is carried out twice a day, each time is 3h, and the circulation time is 20 days;

[0051] (4) Fermentation by sealing the pool: Sprinkle the vegetable embryo with salt, spread it on the salt layer with a clean white tape, cover the white tape with a flower tape, and finally use river sand to fill the pool surface and surrounding area. The soaking and fermentation cycle is 3 months;

[0052] (5) Preparation of secondary fermentation brine: the juice obtained from the candied kiwifruit is used as the base (the total sugar content of the secondary fermentation brine is 4.3%), and 30% (by total weight) pickled pepper brine (the lactobacillus content 10%) is added. 7 cfu/mL, yeast content 10 6 cfu/mL), 0.8% Sichuan pepper, 1.0% Luzhou-flavor liquor, 6% edible salt.

[0053] (6) Secondary fermented fermented altar: after cleaning the salted vermicelli soaked greens, the brewed vegetables are brewed in the altar according to the ratio of soaked greens: secondary fermented brine = 6:4, and the brewing period is 25d.

[0054](7) Packaging, sterilization and storage: take out the fermented and fermented green cabbage in the second altar, put it in a K nylon (KPA/PE) packaging bag, vacuum and seal the packaging, and arrange the qualified products flat and filled with For the whole packaging bag, the sterilization condition is that the product center temperature is above 85 ℃, 10min.

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Classification and recommendation of technical efficacy words

extended shelf life

Brassica juncea pickled green vegetables and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

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Examples

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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