Preparation method of bath pickled vegetables
By combining a salt-sensitive surface modifier with a dynamic circulation system, the problems of salt film accumulation and uneven salinity in pickled vegetables were solved, achieving uniform salinity, harmonious flavor, and consistent crispness.
Patent Information
- Application Number
- CN202511402365.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-28
- Publication Date
- 2025-11-25
AI Technical Summary
In pickled vegetables prepared in a low-salt environment, the dynamic accumulation of salt film on the surface of the ingredients and the local salinity imbalance in the jar lead to flavor stratification and uneven crispness, which are difficult to solve with existing technologies.
Salt-sensitive surface modifiers are used to soak ingredients in a differentiated manner, and combined with a dynamic circulation system, a uniform modified film is formed to block salt leaching and ensure salinity uniformity.
This method achieves uniform salinity and a salt film-free pickled vegetable, resulting in a harmonious flavor and consistent crispness, thus solving the problem of localized salinity imbalance.
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Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of food processing, and particularly relates to a preparation method of bathing pickles. BACKGROUND
[0002] The bathing pickles are characterized by short pickling period, crisp taste and low-salt health. The existing technologies mainly focus on optimization of spice ratio, dosage control of preservative or improvement of jar sterilization process, but ignore a non-conventional and direct problem affecting product uniformity: dynamic enrichment of salt film on the surface of food materials and local salt imbalance in the jar under a low-salt environment.
[0003] In the low-salt system (5%-7% of salinity) of the bathing pickles, food materials (such as beans, preserved vegetable and radish) will continuously exchange water and salt with the pickling water due to the difference in cell wall osmotic pressure. During the evaporation of water on the surface of the food materials, dissolved salt is easy to form a salt film on the epidermis, and the salt film will gradually thicken with the extension of the pickling time (especially near the jar mouth, because the water evaporation rate is faster due to air contact). At the same time, the stacking state of the food materials in the jar will cause the liquid flow to be blocked in the local area, and the salt falling off from the salt film cannot quickly diffuse to the whole jar body, forming a local imbalance of high salinity in the jar mouth area and low salinity in the jar bottom area.
[0004] The abnormal salinity will cause significant harm to the product quality. On the one hand, it will cause flavor stratification. The high-salt environment is easy to form in the jar mouth due to the fast water evaporation, so that the salty and astringent taste of the food materials is too heavy to cover the original flavor of the spices, and the low-salt state in the jar bottom due to insufficient salt replenishment causes the imbalance of lactic acid bacteria fermentation, resulting in weak sour taste or even slight putrefactive odor. On the other hand, it will cause uneven crispness. The cell wall of the food materials will quickly dehydrate due to the excessively high osmotic pressure in the high-salt environment, resulting in the decrease of crispness and the harsh taste. In the low-salt environment, the mild enzymatic hydrolysis of microorganisms cannot be inhibited, so that the cell wall of the food materials is broken down in advance, the crispness maintenance period is shortened, and the crispness of the food materials in different positions of the same batch is obviously different, which seriously affects the consistency of the product quality.
[0005] The existing technologies cannot solve this problem. The conventional stirring can only temporarily alleviate the uneven salinity, and cannot prevent the continuous formation of the salt film on the surface of the food materials. Increasing the amount of salt can reduce the risk of local low salinity, but it violates the core requirement of low-salt health of the bathing pickles.
[0006] Therefore, it is extremely important to solve the problems of surface salt film enrichment and local salinity imbalance without changing the low-salt characteristics and reducing the space utilization. SUMMARY
[0007] The purpose of the present application is to provide a preparation method of bathing pickles, which can effectively solve the problems of uneven salinity and salt film.
[0008] The purpose of the present application is achieved by the following technical scheme:
[0009] A method for preparing a bath pickling vegetable, comprising the following steps:
[0010] S1. Surface modification treatment of food materials: dense food materials and loose food materials with controlled moisture content are respectively soaked in a salt-sensitive surface modifier, wherein the dense food materials are soaked for 15-20 min and the loose food materials are soaked for 5-10 min, and then the water is drained to obtain modified food materials;
[0011] The dense food materials refer to food materials with coarse and hard fibers and a porosity of ≤25%, and the loose food materials refer to food materials with thin cell walls and a porosity of ≥35%;
[0012] The salt-sensitive modifier comprises the following components by weight:
[0013] 0.5-0.7 parts of food-grade carboxymethylcellulose sodium, 1.0-1.5 parts of food-grade low-viscosity pectin with a viscosity of 100-200 cP, 3-5 parts of trehalose, 0.8-1.2 parts of potassium citrate, 0.5-0.7 g / L of food-grade soybean phospholipid, and 100-120 parts of pure water;
[0014] S2. Preparation of raw pickling water and operation of putting into jars:
[0015] S21. Well salt and granulated sugar are added to pure water and stirred until completely dissolved, after which spice powder and β-cyclodextrin are added, and the mixture is stirred thoroughly, and then white wine, baby ginger, garlic cloves, hondashi, red small chili peppers, potassium sorbate, sodium D-erythorbate, and disodium ethylenediaminetetraacetate are added in sequence and stirred uniformly to obtain raw pickling water;
[0016] S22. The modified food materials are put into a pickling jar, after the food materials are put in, the raw pickling water is slowly poured in to ensure that the food materials are completely submerged, then the lid of the pickling jar is closed, water is added to the rim of the jar for sealing, and then a dynamic circulation system is started;
[0017] The dynamic circulation system comprises a first interface and a second interface opened in the lower and upper parts of the side wall of the pickling jar, a flow guide pipe arranged between the first interface and the second interface, a micro peristaltic pump arranged on the flow guide pipe, and a salinity sensor arranged in the pickling jar; the probe of the salinity sensor is inserted into the middle region of the jar;
[0018] S3. Curing operation: 20-28℃ for 3-4 days, during which the dynamic circulation salt control system is continuously operated, and after the curing period is reached, the circulation system is closed, and then the food materials are harvested.
[0019] In some embodiments of the present application, in step S1, the low-viscosity pectin is a natural plant-derived colloid extracted from apple pomace or citrus peel;
[0020] When the low viscosity pectin is extracted from citrus peel, the low viscosity pectin from citrus peel is subjected to a deodorization treatment as follows:
[0021] The low viscosity pectin is mixed with food-grade activated carbon with a particle size of 100-200 mesh, then purified water is added, and after being fully stirred, it is left to stand, and then filtered through a 250-350 mesh stainless steel filter screen and a 0.4-0.8 μm microporous filter membrane in sequence to obtain the deodorized low viscosity pectin. In this scheme, the low viscosity pectin from citrus peel is additionally subjected to a deodorization treatment of activated carbon mixing and multi-stage filtration, which can effectively remove residual citrus flavor substances and avoid flavor cross-talk.
[0022] As some embodiments of the present application, in step S1, the HLB value of the soybean phospholipid is 8.0-10.0, and the soaking temperature is 30-32℃. This is the optimum temperature for surface activity, at which the soybean phospholipid can fully spread on the surface of the food material, enhancing the uniformity of the mixed film adhering to the food material and improving the uniformity of the dense food material film.
[0023] As some embodiments of the present application, in step S1, the salt-sensitive modifier is prepared as follows:
[0024] First, food-grade carboxymethyl cellulose sodium is added to purified water and stirred until it is initially dissolved, then the mixture of low viscosity pectin and trehalose is added, and after being fully stirred, potassium citrate and soybean phospholipid are added in sequence, and after being fully stirred, the salt-sensitive modifier is obtained; the stirring system temperature is maintained at 30-32℃ throughout the preparation process.
[0025] As some embodiments of the present application, in step S1, 0.3-0.5 g / L of food-grade glycerol is also added to the salt-sensitive modifier. In actual application, carboxymethyl cellulose sodium has a relatively high viscosity and tends to wrap soybean phospholipid, reducing its surface activity, especially for dense food materials, which can easily result in insufficient uniformity of film adhesion. In this scheme, by introducing food-grade glycerol, which synergizes with carboxymethyl cellulose sodium and low viscosity pectin, the viscosity of the mixed colloid system is reduced to 150-200 cP, avoiding the wrapping of soybean phospholipid molecules, further improving the spreading of soybean phospholipid on the surface of the food material, improving the uniformity of the food material film adhesion, and strengthening the salt film inhibition effect.
[0026] As some embodiments of the present application, the first interface and the second interface are both provided with food-grade silicone one-way valves. In this scheme, by providing food-grade silicone one-way valves at the first interface and the second interface, only allowing liquid to flow from bottom to top, avoiding reverse flow of liquid, and ensuring that the dynamic circulation system operates along the path of jar bottom → flow guide pipe → jar opening.
[0027] As some embodiments of the application, a 150-250 mesh stainless steel filter screen is arranged in the first interface. In this scheme, the spice particles and food residue at the bottom of the jar can be effectively intercepted to prevent impurities from entering the flow guide pipe and causing blockage.
[0028] As some embodiments of the application, the dynamic circulation system further comprises a detachable food-grade atomizing spray head. The atomizing spray head is detachably arranged at one end of the flow guide pipe close to the second interface, and is aimed at the surface of the top layer of food in the pickle jar, with a distance of 5-8 cm from the top layer of food. The atomizing spray head is internally provided with a 300-350 mesh stainless steel filter screen. In this scheme, the detachable food-grade atomizing spray head is added to uniformly spray the atomized liquid to the surface of the top layer of food, improving the uniformity of the distribution of the liquid in the jar opening area. The 300-350 mesh stainless steel filter screen in the spray head can further intercept residual fine particles to prevent the spray holes from being blocked, and the atomized liquid distribution can accelerate the penetration of salt into the top layer of food, improving the consistency of the salt concentration of the food in the upper and lower areas of the jar.
[0029] As some embodiments of the application, the spice powder comprises dry Sichuan pepper, fresh Sichuan pepper, Sichuan white turmeric, star anise, and cinnamon. The spice powder is 100-120 mesh.
[0030] As some embodiments of the application, the dense food material is selected from preserved vegetable, green beans, bamboo shoots, etc., and the loose food material is selected from radish, Jerusalem artichoke, mushroom, etc.
[0031] As some embodiments of the application, in step S22, the modified food material is placed by layering and alternately stacking according to the dense type and the loose type, and the stacking height of each layer is not more than 15 cm. In actual production, unordered stacking of food materials can easily cause friction between dense food materials to damage the modified film, excessive extrusion deformation of loose food materials, and hinder the flow of liquid, affecting the uniformity of the salt concentration. This scheme can improve the problem of friction between dense food materials to damage the modified film and excessive extrusion deformation of loose food materials by limiting the placement method.
[0032] Compared with the prior art, the application has the following advantages:
[0033] The application comprises three steps of surface modification treatment of food material, preparation of raw pickle water and jar filling operation, and pickling operation to obtain pickle with uniform salt concentration, salt-free film and coordinated flavor. The specific technical effects are as follows:
[0034] By using salt-sensitive surface modifier in the food material pretreatment stage, different soaking is implemented for dense and loose food materials to inhibit the formation of salt film on the surface of food materials from the source. The dense food materials are soaked for 15-20 minutes to ensure that an intact modified film (sodium carboxymethyl cellulose and low viscosity pectin cooperate to form a film) is formed on the surface to block the salt analysis and deposition. The loose food materials are soaked for 5-10 minutes to avoid the influence of residual modifier on taste, which not only solves the problem of salty and astringent taste and decrease in crispness caused by the salt film on the surface of food materials in the traditional process, but also retains the original crisp and refreshing characteristics of food materials.
[0035] By the synergistic application of salt-sensitive surface modifier and dynamic circulation salt control system in the jar, the problem of local salt imbalance in the jar is solved. The dynamic circulation system relies on the fluid path of the first interface → the flow guide pipe → the second interface to accelerate the circulation and diffusion of salt in the jar. The modified film reduces the excessive exchange of moisture and salt between food materials and pickled vegetable water, and reduces the cause of salt fluctuation. The combination of the two makes the salt concentration difference of food materials in different areas in the jar ≤0.47 percentage points, eliminating the phenomenon of "high salt at the mouth of the jar and low salt at the bottom of the jar".
[0036] By optimizing the component ratio of the salt-sensitive modifier, the modifier can form a modified film of 2-3.2 μm on the surface of food materials, which does not affect the air permeability of food materials and can avoid the formation of salt film. At the same time, the surface activity of soybean phospholipid can improve the uniformity of film adhesion.
[0037] In summary: the technical scheme of salt-sensitive surface modifier treatment and dynamic circulation system synergy effectively solves the problems of salt film enrichment and salt concentration imbalance in the low-salt pickling process of pickled vegetables. DETAILED DESCRIPTION
[0038] Example 1
[0039] S1. Surface modification treatment of food materials:
[0040] S11. Pectin taste removal: 1.2 g of low viscosity pectin (150 cP) extracted from citrus peel is mixed with 0.8 g of 150 mesh food grade activated carbon, 50 mL of 50℃ pure water is added, and stirred at 300 r / min for 20 min. After standing for 5 min, the supernatant is taken, and then filtered through a 300 mesh stainless steel filter screen and a 0.6 μm microporous filter membrane
mixed cellulose ester membrane (MCE)
[0041] S12. Preparation of salt-sensitive modifier: 0.6 g of sodium carboxymethyl cellulose was added to 110 g of pure water at 31 ℃, stirred at 400 r / min for 10 min to initial dissolution; add the mixture of de-flavored pectin and 4 g of trehalose, stir at 350 r / min for 15 min to complete dissolution; add 1.0 g of potassium citrate, 0.6 g / L of soybean phospholipid in turn, continue to stir at 300 r / min for 8 min, maintain the temperature at 31 ℃ throughout the process, to obtain the salt-sensitive surface modifier, the viscosity is 220 cP (25 ℃).
[0042] S13. Food material soaking: After the dense food materials 【4.5 kg of Gongcai (cut into sections without yellow leaves, length 8-10 cm), 1.5 kg of beans (remove the tendons and stems, add 1 g / L of salt, boil for 2 min, cool to room temperature with ice water, length 10-12 cm)】 were dried, they were put into the 31 ℃ modifier and soaked for 18 min, during which time they were gently stirred at 50 r / min every 3 min; After the loose food materials 【2 kg of radish (without black heart, cut into cubes, side length 2-2.5 cm), 2 kg of ginger (without mold, cut into thick slices, thickness 0.8-1 cm)】 were dried, they were put into the 31 ℃ salt-sensitive modifier and soaked for 7 min, during which time they were gently stirred at 50 r / min every 3 min; After the above two kinds of food materials were soaked, they were both put into a centrifuge and centrifuged at a speed of 1100 r / min for 10 s, and then naturally drained for 15 min, to obtain modified food materials.
[0043] S2. Preparation of raw pickle water and pickling operation:
[0044] S21. Preparation of raw pickle water: 580 g of well salt and 100 g of granulated sugar were added to 10 kg of pure water, stirred at 300 r / min for 5 min until completely dissolved; add 110 mesh spice powder (dry Sichuan pepper 4-6 g, fresh Sichuan pepper 4-6 g, Sichuan white radix angelicae 8-12 g, star anise 4-6 g, and cinnamon 4-6 g), 0.4 g of β-cyclodextrin, stir at 350 r / min for 6 min; add 22 g of 52-degree pure sorghum liquor, 250 g of baby ginger, 100 g of garlic, 90-110 g of pungent Japanese pepper, 90-110 g of red millet pepper, 8-12 g of potassium sorbate, 20-25 g of sodium D-erythorbate, 8-12 g of disodium ethylenediaminetetraacetate in turn, stir at 250 r / min for 4 min until uniform, to obtain raw pickle water.
[0045] S22. Modified food material pickling and circulation system starting:
[0046] The modified food material is placed in a 25 kg food-grade PP pickle jar, which is provided with a dynamic circulation system (since all components in the dynamic circulation system use existing technology and the connection relationship is relatively simple, in general, it can be well described by text only, therefore, no relevant drawings are drawn in this text), the dynamic circulation system includes a first interface (the bottom end is flush with the inner bottom surface of the pickle jar) and a second interface (8 cm from the jar opening) opened in the lower and upper parts of the side wall of the pickle jar, a flow guide pipe (diameter 11 mm) arranged between the first interface and the second interface, a micro peristaltic pump (power 6 W, flow 120 mL / min) arranged on the flow guide pipe, and a salinity sensor arranged in the pickle jar; the salinity sensor probe is inserted into the middle region of the jar; it also includes a controller arranged on the outer wall of the pickle jar, which is electrically connected with the salinity sensor and the peristaltic pump. The end of the flow guide pipe close to the second interface is provided with a detachable (such as threaded connection, etc.) food-grade atomizing spray head (spray hole diameter 0.8 mm, atomizing angle 75°, built-in 320 mesh stainless steel filter screen (arranged between the water inlet end of the spray head and the spray hole), 5 cm from the top layer of food material, the extension length of the atomizing spray head into the pickle jar is ≤2 cm).
[0047] When placing the modified food material, the first layer is placed with preserved vegetable (10 cm high), the second layer is placed with radish (8 cm high), the third layer is placed with soybeans (8 cm high), the fourth layer is placed with preserved vegetable (9 cm high), the fifth layer is placed with Jerusalem artichoke (10 cm high), and the sixth layer is placed with preserved vegetable (10 cm high), each layer is flattened with a food-grade scraper; then slowly pour the raw pickle water until the liquid level is 4 cm higher than the top layer of food material; cover the jar cover and seal the jar with water. Then start the dynamic circulation system, set the peristaltic pump to "work for 5 min, pause for 25 min" mode, and monitor the salinity sensor in real time. If the salinity deviates from 5.8% ± 0.3%, the controller automatically adjusts the working time of the peristaltic pump (for example, when the salinity is 5.5%, the working time is extended to 7 min, when the salinity is 6.1%, the working time is shortened to 3 min, and the actual situation is adjusted).
[0048] S3. Curing operation: curing for 3.5 days in a 25℃ environment, during which the circulation system continues to run, and the jar rim water is replenished daily. After the cycle is completed, the circulation system is turned off, and the product is harvested with sterile tools.
[0049] Example 2
[0050] Compared with Example 1, the amount of salt-sensitive modifier components is adjusted, and the amount of each component after adjustment is as follows:
[0051] 0.5 g of carboxymethyl cellulose sodium, 1.0 g of de-flavored citrus peel pectin, 3 g of trehalose, 0.8 g of potassium citrate, 0.5 g / L of soybean phospholipid (HLB value 8.0), and 100 g of pure water.
[0052] The remaining steps and parameters are the same as in Example 1.
[0053] Example 3
[0054] Compared with Example 1, 0.4 g / L of glycerol was added simultaneously after the addition of soybean phospholipid during the preparation of the modifier, and stirring was continued at 300 r / min for 8 min (maintaining 31°C) to obtain a salt-sensitive surface modifier with a viscosity of 180 cP (25°C).
[0055] The remaining steps and parameters are the same as in Example 1.
[0056] Comparative Example 1
[0057] Compared with Example 1, the salt-sensitive modifier soaking in step S1 was omitted, and the food material was directly put into the jar after controlling the moisture content.
[0058] The remaining steps and parameters are the same as in Example 1.
[0059] Comparative Example 2
[0060] Compared with Example 1, the food-grade low-viscosity pectin in the salt-sensitive modifier was removed, and the remaining steps and parameters were the same as in Example 1.
[0061] Comparative Example 3
[0062] Compared with Example 1, the food-grade sodium carboxymethyl cellulose in the salt-sensitive modifier was removed, and the remaining steps and parameters were the same as in Example 1.
[0063] Comparative Example 4
[0064] Compared with Example 1, the dynamic circulation system was not introduced in step S2.
[0065] The remaining steps and parameters are the same as in Example 1.
[0066] Experimental Example
[0067] 1. Salt film formation detection.
[0068] Only the 5th layer (taro, 20) and the 6th layer (hot chard, 20) were taken, a total of 40 food materials; the standard for determining 'containing salt film' was 'any area of the surface of the food material appeared visible salt film (visible to the naked eye under natural light);
[0069] Salt film coverage ratio = (number of food materials containing salt film / 40) x 100%.
[0070] 2. Difference in salinity in the jar.
[0071] Using a digital salinity meter, the salinity of the middle part of 3 layers of hot chard in Examples 1-3 and Comparative Examples 1-4 was detected (10 were taken from each layer, and the average value was calculated), and the difference between the maximum value and the minimum value among the three average values was calculated.
[0072] 3. Flavor and taste test.
[0073] Flavor: salty balance (no over-saltiness / over-dilution), uniform spicy flavor (no stratification of pepper, ginger, etc.).
[0074] Taste: no greasy feeling (no mucous membrane residue after chewing / swallowing), crisp (no soft collapse).
[0075] 4. Modified film uniformity detection method.
[0076] A laser thickness gauge was used to detect 6 layers of food materials (10 samples were taken for each layer) in Examples 1-3 and Comparative Examples 1-4. Specifically, samples were taken at the same time point on the 3rd day of pickling (72h of pickling);
[0077] The sampling method is as follows:
[0078] Gongcai, beans: middle + both ends (0.5 cm from the cut), 2 detection points for each
[0079] Radish: 1 detection point at the center of each face;
[0080] Ginger: two piece centers + piece edges (0.5 cm from the edge), 1 detection point for each.
[0081] The average value was taken as the modified film thickness of the layer of food material, and the modified film thickness range of the 6 layers of food material was recorded. The qualified thickness range was 2-3.2 μm; the modified film thickness was too thick (easy to be greasy), and the modified film thickness was too thin (easy to fall off).
[0082] Uniformity standard: the "maximum thickness - minimum thickness" of all detection points of a single food material is ≤0.3 μm, which is determined as "uniform"; the difference is >0.3 μm, which is determined as "not uniform";
[0083] Uniformity rate = (number of uniform food materials / total number of detected food materials x 100%).
[0084] The experimental results are shown in Table 1.
[0085] Table 1:
[0086]
[0087] From Table 1, it can be seen that the present application (Examples 1-3) effectively solves the problems of salt film enrichment and salt concentration unevenness in the low-salt pickling process of bath pickles by the technical scheme of salt-sensitive surface modifier treatment and dynamic circulation system cooperation. The specific analysis is as follows:
[0088] Example 1-2: After the taste of low viscosity pectin and sodium carboxymethyl cellulose synergistic effect, in the food surface forming modified film, to effectively block the surface of food water evaporation, thus avoiding salt analysis and deposition of salt film. In the pickling process, the dynamic circulation system makes the pickling water smoothly penetrate each food layer, improve the consistency of the salt concentration in the upper and lower regions of the jar.
[0089] Example 3: After adding glycerol, glycerol and sodium carboxymethyl cellulose, low viscosity pectin form hydrogen bond, destroy the entanglement structure between colloid molecules, reduce the system viscosity, effectively avoid high viscosity system on the soybean phospholipid molecules, so that the soybean phospholipid can fully spread on the surface of food, further improve the uniformity of the modified film on the surface of food, reduce the local salt film regeneration channel.
[0090] Comparative Example 1: lack of salt sensitive modifier, the surface of food lack of protective film barrier, surface water will continue to evaporate, dissolved in water in the salt with the skin of food deposition, gradually form thick salt film. Salt film off the salt, affected by the flow of liquid caused by the food stacking, can not quickly spread to the whole jar, the upper and lower parts of the jar form a clear imbalance in salt concentration. At the same time, the low salt area is not enough to inhibit the mild enzymolysis of microorganisms, and the cell wall structure of food is broken in advance, the brittleness retention period is shortened, and the lactic acid bacteria fermentation is unbalanced, which is easy to breed spoilage bacteria and produce putrefactive odor.
[0091] Comparative Example 2: when only relying on sodium carboxymethyl cellulose film forming, the film formed is not flexible enough, and is easily broken under the friction or impact of circulating liquid during the stacking of food, forming a local film free area. The surface of food in the film free area loses protection and still precipitates salt film; and the film formed by sodium carboxymethyl cellulose alone has poor air permeability, and some food has abnormal flavor metabolism due to lack of oxygen, resulting in gelatinous taste.
[0092] In addition, the thickness of the film formed by sodium carboxymethyl cellulose alone is easy to exceed the qualified range, resulting in a smooth feeling on the surface of food, and some food may also be slightly bonded due to the viscosity of the film.
[0093] Comparative Example 3: when only relying on pectin film forming, the strength of the film is obviously insufficient, especially on the surface of dense food with hard fibers, which is easy to break the film; and the water solubility of pectin film is strong, which is easy to dissolve under long time soaking or the impact of circulating liquid, losing the effect of continuously inhibiting the formation of salt film, resulting in a large amount of salt film deposited on the surface of food.
[0094] Comparative Example 4: Without the introduction of a dynamic circulation system, salt can only rely on natural diffusion transmission, leading to a continuous expansion of the salinity difference between the mouth and the bottom of the jar, and the salinity imbalance problem is prominent. At the same time, the release of flavor substances in static liquid is uneven, and the top layer of food materials are more fully in contact with spices, with rich flavor, while the bottom layer of food materials are insufficient in flavor substance penetration, with sour and light taste, completely unable to solve the problem of layered flavor of traditional process. Although the modified film can inhibit the formation of salt film to some extent, due to the influence of uneven salinity, salt film will still form on the surface of all food materials.
Claims
1. A method for preparing pickled vegetables for bathing, characterized in that, Includes the following steps: S1. Surface modification treatment of ingredients: Dense and loose ingredients that have been drained of water are soaked in salt-sensitive surface modifiers, respectively. Dense ingredients are soaked for 15-20 minutes and loose ingredients are soaked for 5-10 minutes. After soaking, the water is drained to obtain modified ingredients. Among them, the dense food ingredients refer to those with coarse and hard fibers and a porosity of ≤25%; the loose food ingredients refer to those with thin cell walls and a porosity of ≥35%. The salt-sensitive modifier comprises the following components in parts by weight: 0.5-0.7 parts food-grade sodium carboxymethyl cellulose, 1.0-1.5 parts food-grade low-viscosity pectin with a viscosity of 100-200 cP, 3-5 parts trehalose, 0.8-1.2 parts potassium citrate, 0.5-0.7 g / L food-grade soybean lecithin, and 100-120 parts purified water; S2. Preparation of brine and jar filling for raw pickled vegetables: S21. Add well salt and rock sugar to purified water and stir until completely dissolved. Then add spice powder and β-cyclodextrin, stir well, and then add white wine, young ginger, garlic cloves, pickled wild chili peppers, red millet peppers, potassium sorbate, sodium D-isoascorbate, and disodium EDTA in sequence and stir evenly to obtain raw pickling brine. S22. Place the modified ingredients into the kimchi jar. After the ingredients are placed, slowly pour in the raw kimchi brine to ensure that the ingredients are completely submerged. Then, cover the kimchi jar with the lid, add water to the rim of the jar to seal it, and then start the dynamic circulation system. The dynamic circulation system includes a first interface and a second interface located at the lower and upper parts of the side wall of the kimchi jar, a guide pipe disposed between the first interface and the second interface, a miniature peristaltic pump disposed on the guide pipe, and a salinity sensor disposed inside the kimchi jar; the salinity sensor probe is inserted into the middle region inside the jar. S3. Pickling process: Pickle at 20-28℃ for 3-4 days, during which the dynamic circulation salt control system runs continuously. After the pickling cycle is completed, turn off the circulation system before harvesting the ingredients.
2. The method for preparing pickled vegetables according to claim 1, characterized in that, In step S1, the low-viscosity pectin is a natural plant-derived colloid extracted from apple pomace or citrus peel; When the low-viscosity pectin is extracted from citrus peel, the low-viscosity pectin derived from citrus peel undergoes a deodorization treatment, as follows: Low-viscosity pectin is mixed with food-grade activated carbon with a particle size of 100-200 mesh, then purified water is added, and the mixture is stirred thoroughly and allowed to stand. The mixture is then filtered sequentially through a 250-350 mesh stainless steel filter and a 0.4-0.8 μm microporous membrane to obtain deodorized low-viscosity pectin.
3. The method for preparing pickled vegetables according to claim 1, characterized in that, In step S1, the HLB value of soybean lecithin is 8.0-10.0, and the soaking temperature is 30-32℃.
4. The method for preparing pickled vegetables according to claim 1, characterized in that, In step S1, the preparation method of the salt-sensitive modifier is as follows: First, add food-grade sodium carboxymethyl cellulose to purified water and stir until initially dissolved. Then, add a mixture of low-viscosity pectin and trehalose and stir thoroughly. After stirring thoroughly, add potassium citrate and soybean lecithin in sequence to obtain a salt-sensitive modifier. The temperature of the stirring system was maintained at 30-32℃ throughout the preparation process.
5. The method for preparing pickled vegetables according to claim 4, characterized in that, In step S1, 0.3-0.5 g / L of food-grade glycerin is also added to the salt-sensitive modifier.
6. The method for preparing pickled vegetables according to claim 1, characterized in that, Both the first and second interfaces are equipped with food-grade silicone check valves.
7. The method for preparing pickled vegetables according to claim 1, characterized in that, The first interface is equipped with a 150-250 mesh stainless steel filter.
8. The method for preparing pickled vegetables according to claim 7, characterized in that, The dynamic circulation system also includes a detachable food-grade atomizing spray head; the atomizing spray head is detachably installed at one end of the guide tube near the second interface, and the atomizing spray head is aimed at the surface of the top layer of ingredients in the pickle jar, 5-8cm away from the top layer of ingredients; the atomizing spray head has a built-in 300-350 mesh stainless steel filter.
9. The method for preparing pickled vegetables according to claim 1, characterized in that, The spice powder includes dried Sichuan peppercorns, fresh Sichuan peppercorns, angelica dahurica, star anise, and cinnamon; the spice powder is 100-120 mesh.
10. A method for preparing pickled vegetables for bathing according to claim 1, characterized in that, In step S22, the modified ingredients are stacked alternately in layers of dense and loose materials, with each layer not exceeding 15cm in height.