Pickling vegetable and making method thereof

Abstract

The vegetable comprises the following raw materials in parts by weight: 100 parts of brassica chinensis, 1-2 parts of crushed perilla frutescens, 15-20 parts of corn flour, 3-5 parts of chili powder, 2-3 parts of soda and 0.3-0.7 part of vitamin C, the preparation method comprises the steps of lifting, cutting, mixing and sealed fermentation, and has the beneficial effects that the crushed perilla frutescens, soda and vitamin C are adopted, and table salt is not added, so that the generation of nitrite can be greatly reduced; meanwhile, the quality guarantee effect can be kept, the color is golden and delicious, and the taste and flavor of food can be effectively enhanced and improved.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a pickled vegetable and a preparation method thereof. Background Art

[0002] People usually make Kuanbang greens into pickled vegetables, which not only keeps the vegetables edible for a long time, but also produces a special flavor that has the effects of stimulating appetite, aiding digestion, removing greasiness and seasoning.

[0003] However, a large amount of nitrite is produced during the pickling process of vegetables. If eaten, nitrite will enter the blood and react with hemoglobin to form methemoglobin, causing methemoglobinemia, which has potential carcinogenic hazards. Nitrite can react with amines, the decomposition product of protein in food, to produce compounds with carcinogenic or teratogenic properties. In addition, the existing pickling method makes it difficult for the seasoning to be flavorful, and a large amount of nutrients are lost, affecting the taste.

[0004] At the same time, excessive salt is added to the existing pickled vegetables during the production process, which easily becomes high-salt food and endangers people's health. Some even add saccharin to confuse the taste in order to avoid the taste being too salty, which actually brings health risks. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a kind of food which is easy to operate, convenient to maintain nutrition, does not contain salt, And it can reduce the nitrite content, thereby reducing the pickled vegetable production process that is harmful to the health of consumers.

[0006] To solve the above technical problems, the technical solution adopted by the present invention is a pickled vegetable, which includes the following raw materials in parts by weight: 100 parts of Kuanbang green vegetables, 1-2 parts of chopped perilla, 15-20 parts of corn flour, 3-5 parts of chili powder, 2-3 parts of soda, and 0.3-0.7 parts of vitamin C.

[0007] Furthermore, a pickled vegetable comprises the following raw materials in parts by weight: 100 parts of Kuanbang green vegetables, 1.5 parts of chopped perilla, 17 parts of corn flour, 4 parts of chili powder, 2.5 parts of soda, and 0.5 part of vitamin C.

[0008] Furthermore, the method for preparing the pickled vegetables comprises the following steps:

[0009] S1: After picking the Kuanbang green vegetables, blanch them in boiling water until they are half-cooked within 5 hours, then drain off all the water droplets, put them into a jar, seal them and let them stand for 8 to 10 hours, and take them out after the leaves turn yellow to obtain the blanch vegetables.

[0010] S2: Wash the sauerkraut, squeeze out the water and drain, then cut into 2 to 4 inch long pieces to get sauerkraut segments.

[0011] S3: Refrigerate the perilla leaves picked in summer in a refrigerator at -2℃~2℃, take out and chop them when needed to obtain perilla pieces; crush soda and vitamin C; mix the chili powder, perilla pieces, soda and vitamin C with the stir-fried vegetable segments, stir evenly, and obtain mixed stir-fried vegetable segments.

[0012] S4. Fry the corn flour until cooked, then mix it with the mixed vegetable segments, stir evenly to obtain the mixed vegetable segments in a paste.

[0013] S5: Put the dough into cans, seal them, and let them sit for a month.

[0014] Take out the golden and delicious Kuanbang pickled vegetables.

[0015] The working environment temperature of the above steps is 1°C to 15°C.

[0016] The mesh number of the basil pieces formed after the basil leaves are chopped is 16 to 20 meshes.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) The use of shredded basil, soda and vitamin C and no salt can greatly reduce the production of nitrite; After mixing evenly, use fried corn flour to make a paste, that is, cover the pickled vegetables with a thin layer of cooked corn flour, which can further isolate the air and prevent the production of nitrite. After testing, the nitrite content in the pickled vegetables is only 9% of the existing similar products; adding perilla and cooked corn flour can not only maintain the flavor of the pickled vegetables, but also effectively improve the nutrition of the product, which is beneficial to enhance and improve the taste and flavor of the food.

[0019] (2) In the absence of added salt, the preservation effect of the pickled vegetables is slightly better than that of the existing pickled vegetables due to the addition of basil and soda and the coating with cooked corn starch paste.

[0020] (3) Frying fresh Kuanbang leaves until they are half-cooked and then putting them in a jar to turn yellow can prevent the leaves from turning brown. The leaves will turn from green to yellow when they are half-cooked and then turn into golden yellow during the subsequent fermentation process, making them delicious. DETAILED DESCRIPTION

[0021] The present invention will be further described below in conjunction with examples. The following examples are intended to illustrate the present invention rather than to further limit the present invention, and should not be used to limit the protection scope of the present invention.

[0022] The Kuanbang greens, chili powder and basil leaves used in this embodiment were all grown by the applicant himself, and the soda and vitamin C used were purchased from the market.

[0023] Example 1.

[0024] A pickled vegetable is prepared by the following preparation method:

[0025] S1: Pick the Kuanbang green vegetables, select the leaves one by one, and transport them to the processing workshop within 5 hours. Take 100kg of Kuanbang green vegetables, put them in a large pot and use boiling water to blanch them into half-cooked leaves. When the stems begin to soften, they are half-cooked. Then take them out and drain the water droplets. Put them in a large jar, seal them and let them stand for 8 to 8.7 hours in a temperature environment of 1℃ to 15℃. Take them out after the leaves turn yellow to obtain the blanched vegetables.

[0026] S2: Take out the sauerkraut, clean it, and then put it on the workbench, press it with a wide wooden board, and then press stones on the wide wooden board to squeeze and drain the water in the sauerkraut until there are no water drops, then take out the sauerkraut and cut it into 2 to 4 inch long pieces to get sauerkraut segments.

[0027] S3: Refrigerate the perilla leaves picked in the summer in a cold storage room at -2℃ to 2℃, take out and chop them when needed to obtain perilla pieces, wherein the mesh size of the perilla pieces is 16 to 20 meshes; dry the chili peppers and grind them into powder to obtain chili powder, wherein the mesh size of the chili powder is 16 to 20 meshes; grind soda and vitamin C; take 3kg of chili powder, 1kg of perilla pieces, 2kg of soda and 300g of vitamin C, mix them with the stir-fried vegetable segments, stir evenly, and obtain mixed stir-fried vegetable segments.

[0028] S4: Take 15kg of corn flour, fry it, then mix it with the mixed vegetable segments, stir evenly to obtain the mixed vegetable segments.

[0029] S5: Put the dough into cans, seal them tightly, and place them in a temperature environment of 1℃ to 15℃ for one month.

[0030] Take out the golden and delicious Kuanbang pickled vegetables.

[0031] In the above steps 2, 3, and 4, except for the refrigeration temperature and the noodle frying temperature, the other working environment temperatures are all between 1°C and 15°C.

[0032] Example 2.

[0033] A pickled vegetable is prepared by the following preparation method:

[0034] S1: Pick the Kuanbang green vegetables, select the leaves one by one, and transport them to the processing workshop within 5 hours. Take 100kg of Kuanbang green vegetables, put them in a large pot and use boiling water to blanch them into half-cooked leaves. When the stems begin to soften, they are half-cooked. Then drain the water and put them into a large jar. Seal and let them stand in a temperature environment of 1℃ to 15℃ for 8.7 to 9.3 hours. Take them out after the leaves turn yellow to obtain the blanched vegetables.

[0035] S2: Take out the sauerkraut, clean it, and then put it on the workbench, press it with a wide wooden board, and then press stones on the wide wooden board to squeeze and drain the water in the sauerkraut until there are no water drops, then take out the sauerkraut and cut it into 2 to 4 inch long pieces to get sauerkraut segments.

[0036] S3: Refrigerate the perilla leaves picked in the summer in a cold storage room at -2℃ to 2℃, take out and chop them when needed to obtain perilla pieces, wherein the mesh size of the perilla pieces is 16 to 20 meshes; dry the chili peppers and grind them into powder to obtain chili powder, wherein the mesh size of the chili powder is 16 to 20 meshes; grind soda and vitamin C; take 4kg of chili powder, 1.5kg of perilla pieces, 2.5kg of soda and 500g of vitamin C, mix them with the stir-fried vegetable segments, stir evenly, and obtain mixed stir-fried vegetable segments.

[0037] S4: Take 17.5 kg of corn flour, fry it, then mix it with the mixed vegetable segments, stir evenly, and obtain the mixed vegetable segments.

[0038] S5: Put the dough into cans, seal them tightly, and place them in a temperature environment of 1℃ to 15℃ for one month.

[0039] Take out the golden and delicious Kuanbang pickled vegetables.

[0040] Example 3.

[0041] A pickled vegetable is prepared by the following preparation method:

[0042] S1: Pick the Kuanbang green vegetables, select the leaves one by one, and transport them to the processing workshop within 5 hours. Take 100kg of Kuanbang green vegetables, put them in a large pot and use boiling water to blanch them into half-cooked leaves. When the stems begin to soften, they are half-cooked. Then drain the water and put them into a large jar. Seal and let them stand in an environment with a temperature of 1℃ to 15℃ for 9.3 to 10 hours. Take them out after the leaves turn yellow to obtain the blanched vegetables.

[0043] S2: Take out the sauerkraut, clean it, and then put it on the workbench, press it with a wide wooden board, and then press stones on the wide wooden board to squeeze and drain the water in the sauerkraut until there are no water drops, then take out the sauerkraut and cut it into 2 to 4 inch long pieces to get sauerkraut segments.

[0044] S3: Refrigerate the perilla leaves picked in the summer in a cold storage room at -2℃ to 2℃, take out and chop them when needed to obtain perilla pieces, wherein the mesh size of the perilla pieces is 16 to 20 meshes; dry the chili peppers and grind them into powder to obtain chili powder, wherein the mesh size of the chili powder is 16 to 20 meshes; grind soda and vitamin C; take 5kg of chili powder, 2kg of perilla pieces, 3kg of soda and 700g of vitamin C, mix them with the stir-fried vegetable segments, stir evenly, and obtain mixed stir-fried vegetable segments.

[0045] S4: Take 20 kg of corn flour, fry it, then mix it with the mixed vegetable segments, stir evenly, and obtain the mixed vegetable segments.

[0046] S5: Put the dough into cans, seal them tightly, and place them in a temperature environment of 1℃ to 15℃ for one month.

[0047] Take out the golden and delicious Kuanbang pickled vegetables.

[0048] Comparative Example 1 of the existing pickled vegetable production method:

[0049] S1: Put the broad-stalked greens into a pot of boiling water and boil for 2-3 minutes, with the roots of the vegetables put into the pot first. When the leaves change color, remove them and drain the water. While the vegetables are still hot, put them directly into a large vat, fill it up and seal it completely, and place the vat in an indoor environment at 1-20℃ for 2 days.

[0050] S2: Take out the broad-leaved greens, wash them, and wring out the water until no water drips out; then pick the leaves of the broad-leaved greens from their rhizomes one by one, and cut them into sections to obtain broad-leaved greens sections.

[0051] S3: Take 10 kg of radish segments, 0.6 kg of corn flour, 0.8 kg of chili powder and 0.08 kg of salt and mix them at room temperature to obtain a pickled vegetable material.

[0052] S4: Put the pickled vegetable material into an earthen jar and seal it for 15 days to obtain the pickled vegetables.

[0053] Comparative Example 2:

[0054] S1: Put the broad-stalked greens into a pot of boiling water and boil for 2-3 minutes, with the roots of the vegetables put into the pot first. When the leaves change color, remove them and drain the water. While the vegetables are still hot, put them directly into a large vat, fill it up and seal it completely, and place the vat in an indoor environment at 1-20℃ for 2.5 days.

[0055] S2: Take out the broad-leaved greens, wash them, and wring out the water until no water drips out; then pick the leaves of the broad-leaved greens from their rhizomes one by one, and cut them into sections to obtain broad-leaved greens sections.

[0056] S3: Take 10 kg of radish segments, 0.8 kg of corn flour, 1.0 kg of chili powder and 0.1 kg of salt and mix them at room temperature to obtain a pickled vegetable material.

[0057] S4: Put the pickled vegetable material into an earthen jar and seal it for 15 days to obtain the pickled vegetables.

[0058] Comparative Example 3:

[0059] S1: Put the broad-stalked greens into a pot of boiling water and boil for 2-3 minutes, with the roots of the vegetables put into the pot first. When the leaves change color, remove them and drain the water. While the vegetables are still hot, put them directly into a large vat, fill it up and seal it completely, and place the vat in an indoor environment at 1-20℃ for 3 days.

[0060] S2: Take out the broad-leaved greens, wash them, and wring out the water until no water drips out; then pick the leaves of the broad-leaved greens from their rhizomes one by one, and cut them into sections to obtain broad-leaved greens sections.

[0061] S3: Take 10 kg of radish segments, 1.0 kg of corn flour, 1.2 kg of chili powder and 0.12 kg of salt and mix them at room temperature to obtain a pickled vegetable material.

[0062] S4. Put the pickled vegetable material into an earthen jar and seal it for 15 days to obtain pickled vegetables.

[0063] The difference between the comparative example and this solution is

[0064] 1. Different ingredients: The ingredients of this solution include chopped basil, soda and vitamin C, but no salt; the comparative solution contains salt, but no chopped basil, soda and vitamin C.

[0065] 2. The preparation methods are different. In this scheme, the Kuanbang green vegetables are stir-fried until half-cooked and then sealed for 8-10 hours, while in the comparative scheme, they are stir-fried until they change color and then sealed for 2-3 days. In this scheme, chili powder, chopped basil, soda and vitamin C are first mixed with the stir-fried green vegetables, and then corn flour is fried and mixed with them, while in the comparative scheme, all the ingredients are directly mixed. This solution is to seal the cans and let them stand for 1 month, while the comparative solution is to seal the cans for 15 days.

[0066] 1. Quality Inspection

[0067] The pickled vegetables prepared in Examples 1 to 3 and the pickled vegetables prepared in Comparative Examples 1 to 3 were tested for nitrite, total vitamin content and crude fiber content. Nitrite was determined by the hydrochloric acid naphthylethylenediamine method in GB\T5009.33-2010 "Determination of Nitrite and Nitrate in Foods"; vitamin A content was determined according to the method in GB\T5009.82-2003, vitamin B1 content was determined according to the method in GB\T5009.84-2003, vitamin B2 content was determined according to the method in GB\T5009.85-2003, and vitamin C content was determined according to the method in GB\T5009.86-2003 to obtain the total vitamin content; crude fiber was determined by the method in GB / T5009.10-2003 "Determination of Crude Fiber in Plant Foods"; the test results are shown in Table 1:

[0068]

[0069] The test results show that the average nitrite content in the pickled vegetables produced by this scheme is only about 0.327 mg / kg, while the average content in the control group is 3.517 mg / kg. It can be seen that the nitrite content in the pickled vegetables produced by this scheme is greatly reduced, only 9.3% of the control group. The reason for this is that this scheme does not add salt, but adds basil and vitamin C, which effectively reduces the production of nitrite; the average total vitamin content in the pickled vegetables produced by this scheme is 49.15mg\100g, while the average total vitamin content of the control example is 37.97mg\100g. It can be seen that the total vitamin content of this scheme is increased by 29.4%, which effectively reduces the loss of vitamins in the production process; the crude fiber content of the pickled vegetables produced by this scheme is 2.44g\100g on average, while the average total vitamin content of the control example is 1.89g\100g. It can be seen that this scheme increases it by 29.1%, effectively increasing the crude fiber content.

[0070] 2. Sensory Evaluation

[0071] 60 people were randomly selected to conduct sensory evaluation on the pickled vegetables placed on the evaluation plate. The sensory evaluation was conducted on the four indicators of the pickled vegetables, namely, shape, smell, taste, and color, according to a standard of 1-10 points. The evaluation results were averaged. The results are shown in Table 2:

[0072]

[0073] From the sensory evaluation, it can be seen that the pickled vegetables produced by the present scheme and the pickled vegetables produced by the comparative example of the existing method have good shapes, both of which are formed in segments and flakes, and the veins on the stems and leaves are clear, and the scores are similar; but the smell evaluation is very different. The pickled vegetables produced by the present scheme are all sour, sweet and fragrant, with an average evaluation score of 8.47, while the pickled vegetables produced by the existing method have a sour, salty and fragrant smell, with an average evaluation score of only 7.27; the taste evaluation is even more different. The pickled vegetables produced by the present scheme have a slightly sour, sweet, spicy and crisp taste, with an average evaluation score of 9.47, while the pickled vegetables produced by the existing method have a sour, salty and spicy taste, with an average evaluation score of only 7.60; the color evaluation is also very different. The pickled vegetables produced by the present scheme are all golden yellow, with an average evaluation score of 9.60, while the pickled vegetables produced by the existing method are yellowish brown, with an average evaluation score of only 6.47; The sensory evaluation of the pickled vegetables produced by the method is much better than that of the pickled vegetables produced by the existing method.

[0074] 3. Shelf life experiment

[0075] The pickled vegetables produced in Examples 1-3 and the pickled vegetables in Comparative Examples 1-3 were placed in a high temperature and high humidity environment to accelerate their deterioration. On the 21st day, Comparative Example 1 had a sour smell and became sticky, indicating that it had deteriorated; on the 22nd day, Comparative Examples 2 and 3 both had a sour smell and became sticky, indicating that they had deteriorated; on the 25th day, Examples 1 and 3 had a sour smell and white flocs emerged, indicating that they had deteriorated; on the 26th day, Example 2 had a sour smell and white flocs emerged, indicating that it had deteriorated; This shows that even if no salt is added to this solution, its shelf life is slightly longer than that of the comparative example due to the use of crushed perilla and soda, combined with cooked corn flour paste coating, and this method can effectively guarantee the shelf life; after long-term testing, the shelf life can reach 18 months under vacuum sealing and room temperature conditions.

[0076] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any equivalent replacement or change of the technical solution and the inventive concept according to the present invention should be included in the protection scope of the present invention.

Claims

1. A pickled vegetable, characterized in that The invention comprises the following raw materials in parts by weight: 100 parts of Kuanbang green vegetables, 1-2 parts of crushed perilla, 15-20 parts of corn flour, 3-5 parts of chili powder, 2-3 parts of soda and 0.3-0.7 parts of vitamin C.

2. The pickled vegetable according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 100 parts of Kuanbang green vegetables, 1.5 parts of chopped perilla, 17 parts of corn flour, 4 parts of chili powder, 2.5 parts of soda and 0.5 part of vitamin C.

3. The pickled vegetable according to claim 1 or 2, characterized in that The preparation method comprises the following steps: S1: After picking the Kuanbang green vegetables, blanch them in boiling water within 5 hours until they are half-cooked, then drain the water, put them into a pot, seal them and let them stand for 8 to 10 hours, and take them out after the leaves turn yellow to obtain the blanch vegetables; S2: Wash the sauerkraut, squeeze out the water, drain, and cut into 2-4 inch long pieces to obtain sauerkraut segments; S3: refrigerate the perilla leaves picked in summer in a refrigerator at -2°C to 2°C, take them out and chop them when needed to obtain perilla pieces; crush soda and vitamin C; mix the chili powder, perilla pieces, soda and vitamin C with the stir-fried vegetable segments, stir evenly, and obtain the mixed stir-fried vegetable segments; S4: frying corn flour, and then mixing it with the mixed vegetable segments, stirring evenly to obtain paste-like mixed vegetable segments; S5: Put the dough into cans, seal them and let them stand for one month.

4. The pickled vegetable according to claim 3, characterized in that The working environment temperature of the above steps is 1°C to 15°C.

5. The pickled vegetable according to claim 4, characterized in that The mesh number of the basil pieces formed after the basil leaves are chopped is 16 to 20 meshes.

Images