Fermentation preparation and storage method of pickled vegetables

Abstract

The invention provides a fermentation preparation and storage method of pickled vegetables, and relates to the technical field of pickled food processing. The fermentation preparation method specifically comprises the following steps: step 1, selecting raw materials: removing impurities from the raw materials, cleaning the raw materials, and cutting the raw materials into strips, blocks, dices, shreds or slices in different shapes for later use according to the properties of the raw materials; step 2, pretreating the raw materials: soaking the cut raw materials in Baijiu, taking out the soaked raw materials after a period of time, placing the soaked raw materials at room temperature for ventilation and airing, and removing excessive moisture of the vegetables; step 3, pre-fermentation: putting the aired vegetable raw materials and table salt into a pickling tank, and sealing and pickling at normal temperature; and step 4, inoculating. According to the preparation method provided by the invention, the flavor and taste of the pickled vegetables are enhanced, the pickled vegetables are more delicious, meanwhile, rich nutritional ingredients are provided by means of vegetable auxiliary materials, a good environment is created for growth of fermentation strains, the nutritional ingredients in the vegetables are reserved, the health value of the pickled vegetables is increased, and a good fermentation effect and a good product flavor can be obtained.

Description

Technical Field

[0001] The invention relates to the technical field of pickled food processing, in particular to a fermentation preparation and storage method for pickles. Background Art

[0002] Pickles are made from fresh vegetables that are pickled with salt. The excess brine is then squeezed out or soaked in water to reduce the saltiness. Different sauces are then used to make the pickles, so that the sugar, amino acids, and aroma in the sauce can penetrate into the pickles, making them delicious, nutritious, appetizing, and easy to preserve.

[0003] However, pickles are prone to forming nitrites during the fermentation process, and nitrites react with protein decomposition products under appropriate conditions to form N-nitroso compounds, which have been proven to be carcinogenic to humans. Therefore, the nitrites produced in pickles are a potential factor causing safety issues. In addition, some nutrients are lost during the production of pickles, which results in the low nutritional value of pickles. The low nutritional value and unsafe eating conditions have caused the shrinkage of the pickle market. Summary of the invention

[0004] (I) Technical solution

[0005] In order to solve the above technical problems, the present invention is implemented by the following technical scheme: a method for fermentation preparation and storage of pickles, which specifically comprises the following steps:

[0006] Step 1. Select raw materials:

[0007] After removing impurities from the raw materials and cleaning them, they are cut into different shapes such as strips, blocks, dices, wires or slices according to their properties for later use;

[0008] Step 2. Raw material pretreatment:

[0009] Soak the cut raw materials in white wine for a while, take them out and place them under room temperature for ventilation and air drying to remove excess moisture from the vegetables;

[0010] Step 3. Pre-fermentation:

[0011] Put the dried vegetable materials and salt into the pickling jar, seal and pickle at room temperature;

[0012] Step 4. Inoculation:

[0013] After 2-10 hours of pre-fermentation, an inoculation is performed. Lactobacillus plantarum is inoculated into the pickled pre-fermented pickles and mixed evenly. The pickling liquid is drained and the fermentation slurry is added. The fermentation is carried out at 30-40°C for 12 hours.

[0014] Step 5. Secondary fermentation:

[0015] After the inoculation and fermentation are completed, the pickling tank is transferred to an environment of ≤10°C for further pickling for 3-4 hours, and then the pickling tank is transferred to a room temperature environment for pickling for 5-12 hours;

[0016] Step 6. After the secondary fermentation is completed, unseal the pickling jar, drain the pickling liquid again, rinse with water to remove salt, seal it, and then seal it for pickling for 2 to 3 hours;

[0017] Step 7. Squeeze and dehydrate the pickled vegetables, then add seasonings and mix well until the pickles are ready;

[0018] Step 8. Put the prepared pickles into a composite packaging bag according to the specified weight, and use a vacuum packaging machine to vacuum seal at a vacuum degree of 0.1 MPa, with the width of the heat sealing belt being greater than 8 mm;

[0019] Step 9. Pasteurize the packaged finished pickles, quickly cool them to room temperature with cold water, and then store them in a low temperature environment.

[0020] Preferably, in step 1, the raw materials are blanched after cutting and drained after cooling.

[0021] Preferably, the period of time in step 2 is 8-16 hours, wherein the raw materials need to be completely submerged in the liquor, which can be replaced by edible alcohol, and dried in a ventilated sunny place at room temperature of 10-15°C, and turned over regularly.

[0022] Preferably, the method for placing the vegetable raw materials and salt in step 3 is as follows: neatly place the dried vegetable raw materials into a washed and dried pickle jar at room temperature, evenly spread a layer of salt after laying a layer of vegetables, repeat this process until all the vegetables and salt are added to the pickle jar, and compact it with a granite weight.

[0023] Preferably, the amount of Lactobacillus plantarum introduced in step 4 is 1-3% of the mass of the pre-fermented pickles.

[0024] Preferably, the fermentation slurry is a composite fermentation matrix prepared by chopping or grinding matrix materials such as kelp, laver or yam into a slurry and then adding a certain proportion of vegetable raw material juice used for fermenting pickles as an auxiliary material, wherein the ratio of the matrix material to the vegetable raw material juice is 1:1.5.

[0025] Preferably, the specific method of water desalination in step 6 is to first open the sealed pickling jar, keep the heavy object on the top of the pickles unchanged, guide the pickling fermentation liquid inside to drain out, then pour clean water into the pickling jar to submerge the top of the pickles, let it stand for 1-5 minutes, then quickly drain the clean water to complete the water desalination.

[0026] Preferably, the pickles in step 7 are squeezed and dehydrated by a water press to remove excess water therefrom.

[0027] (II) Beneficial effects

[0028] The present invention provides a method for fermenting, preparing and storing pickles, which has the following beneficial effects:

[0029] The invention provides a method for fermenting, preparing and storing pickles. The pickles produced by the method ensure that a unique flavor is added to the traditional flavor of the pickles, and the flavor and mouthfeel of the pickles are enhanced to make them more delicious. At the same time, vegetable auxiliary materials are used to provide rich nutrients, create a good environment for the growth of fermentation bacteria, retain the nutrients in the vegetables, increase the health value of the pickles, and obtain good fermentation effect and product flavor. The characteristic flavor of the main raw materials can be fully brought into play by replacing the fermentation matrix, which can not only shorten the production cycle, but also provide a method with low cost, simple process, good fermentation product quality and safety, and meet the increasingly diversified needs of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a schematic diagram of the method flow of the present invention. DETAILED DESCRIPTION

[0031] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] Example:

[0033] like Figure 1 As shown, the embodiment of the present invention provides a method for fermenting, preparing and storing pickles, which specifically includes the following steps:

[0034] Step 1. Select raw materials:

[0035] After removing impurities from the raw materials and cleaning them, they are cut into different shapes such as strips, blocks, dices, wires or slices according to their properties for later use;

[0036] Taking white radish as an example, select fresh and pest-free white radish, cut off the roots and tail, cut into slices first, and then cut into dices or strips from the slices. The cut radish dices or strips are 1-2 cm square small dices and 3-5 cm long strips. Then blanch the cut radish in boiling water for 20-30 seconds, then cool it to 20-25°C with cold water at 5-10°C, then dry it in a ventilated sunny place at 10-15°C, turn it over regularly, and make dried radish dices after drying.

[0037] Step 2. Raw material pretreatment:

[0038] Soak the cut raw materials in white wine until they are completely submerged in the wine. Make sure that the raw materials are completely submerged for 8-16 hours, then take them out and place them in a ventilated sunny place at room temperature of 10-15℃ for 4-6 hours. Turn them over every hour to remove excess moisture from the vegetable raw materials. The vegetable raw materials become slightly dry but do not lose moisture. The role of white wine is to sterilize, remove odors, and provide flavor for subsequent fermentation. After the soaking is completed, take out the raw materials, rinse them with clean water, and remove the residual white wine.

[0039] Step 3. Pre-fermentation:

[0040] Put the previously dried vegetable raw materials and an appropriate amount of salt, the weight of which is 2-5% of the vegetable raw materials, into a pickling jar and seal it at room temperature;

[0041] The method for placing the vegetable raw materials and salt is as follows: put the dried vegetable raw materials neatly into the washed and dried pickle jar at room temperature, spread a layer of salt evenly after laying a layer of vegetables, repeat the laying until all the vegetables and salt are added into the pickle jar, and compact it with a granite weight;

[0042] Step 4. Inoculation:

[0043] 2-10 hours after pre-fermentation, check the state of the raw material according to the temperature, and inoculate after confirming that it has begun to produce sour taste. Inoculate Lactobacillus plantarum into the pickled pre-fermented pickles and mix them evenly. The amount of Lactobacillus plantarum inoculated is 1-3% of the mass of the pre-fermented pickles. Then, control the pickling liquid and add the fermentation slurry, and ferment and pickle at 30-40°C for 12 hours.

[0044] The fermentation slurry is a composite fermentation matrix made by chopping or grinding matrix materials such as kelp, laver or yam into slurry and adding a certain proportion of vegetable raw material juice used for fermented pickles as auxiliary materials, wherein the ratio of matrix raw materials to vegetable raw material juice is 1:1.5;

[0045] Step 5. Secondary fermentation:

[0046] After the inoculation and fermentation are completed, the sour taste and aroma can be clearly felt. The pickling tank is transferred to an environment of ≤10℃ and continued to be pickled for 3-4 hours, and then the pickling tank is transferred to a room temperature environment and pickled for 5-12 hours;

[0047] Step 6. After the secondary fermentation is completed, the pickling jar is unsealed and the pickling liquid is drained again, that is, the sealed pickling jar is opened first, the heavy object on the top of the pickles is kept still, and the pickling fermentation liquid inside is guided to be discharged, and then clean water is poured into the pickling jar to submerge the top of the pickles, and then the clean water is quickly drained to complete the water removal; after the water removal, the jar is sealed and then pickled for 2 to 3 hours;

[0048] Step 7. After the pickling is completed, the pickles are squeezed and dehydrated by a water press to remove excess water, and then a variety of seasonings including vinegar, sugar, spices, etc. are added and mixed evenly to obtain the finished pickles;

[0049] Step 8. Put the prepared pickles into a composite packaging bag according to the specified weight, and use a vacuum packaging machine to vacuum seal at a vacuum degree of 0.1 MPa, with the width of the heat sealing belt being greater than 8 mm;

[0050] Step 9. Pasteurize the packaged finished pickles in a 60-80°C water bath for 10-30 minutes. After sterilization, quickly cool them to room temperature with cold water and then store them in a low temperature environment.

[0051] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for fermenting, preparing and storing pickles, characterized in that: The specific steps include: Step 1. Select raw materials: After removing impurities from the raw materials and cleaning them, they are cut into different shapes such as strips, blocks, dices, wires or slices according to their properties for later use; Step 2. Raw material pretreatment: Soak the cut raw materials in white wine for a while, take them out and place them under room temperature for ventilation and air drying to remove excess moisture from the vegetables; Step 3. Pre-fermentation: Put the dried vegetable materials and salt into the pickling jar, seal and pickle at room temperature; Step 4. Inoculation: After 2-10 hours of pre-fermentation, an inoculation is performed. Lactobacillus plantarum is inoculated into the pickled pre-fermented pickles and mixed evenly. The pickling liquid is drained and the fermentation slurry is added. The fermentation is carried out at 30-40°C for 12 hours. Step 5. Secondary fermentation: After the inoculation and fermentation are completed, the pickling tank is transferred to an environment of ≤10°C for further pickling for 3-4 hours, and then the pickling tank is transferred to a room temperature environment for pickling for 5-12 hours; Step 6. After the secondary fermentation is completed, unseal the pickling jar, drain the pickling liquid again, rinse with water to remove salt, seal it, and then seal it for pickling for 2 to 3 hours; Step 7. Squeeze and dehydrate the pickled vegetables, then add seasonings and mix well until the pickles are ready; Step 8. Put the prepared pickles into a composite packaging bag according to the specified weight, and use a vacuum packaging machine to vacuum seal at a vacuum degree of 0.1 MPa, with the width of the heat sealing belt being greater than 8 mm; Step 9. Pasteurize the packaged finished pickles, quickly cool them to room temperature with cold water, and then store them in a low temperature environment.

2. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: In step 1, the raw materials are blanched after cutting and drained after cooling.

3. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The period of time in step 2 is 8-16 hours, during which the raw materials need to be completely submerged in the liquor. The liquor can be replaced by edible alcohol, and the raw materials are dried in a ventilated sunny place at room temperature of 10-15°C and turned over regularly.

4. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The method for placing the vegetable raw materials and salt in step 3 is specifically as follows: put the dried vegetable raw materials neatly into the washed and dried pickle jar at room temperature, spread a layer of salt evenly after laying a layer of vegetables, repeat this process until all the vegetables and salt are added into the pickle jar, and compact it with a granite weight.

5. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The amount of Lactobacillus plantarum introduced in step 4 is 1-3% of the mass of the pre-fermented pickles.

6. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The fermentation slurry is a composite fermentation matrix prepared by chopping or grinding matrix materials such as kelp, laver or yam into slurry and adding a certain proportion of vegetable raw material juice used for fermenting pickles as auxiliary materials, wherein the ratio of the matrix material to the vegetable raw material juice is 1:1.

5.

7. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The specific method of water desalination in step 6 is to first open the sealed pickling jar, keep the heavy object on the top of the pickles unchanged, guide the pickling fermentation liquid inside to drain out, then pour clean water into the pickling jar to submerge the top of the pickles, let it stand for 1-5 minutes, then quickly drain the clean water to complete the water desalination.

8. The method for fermenting, preparing and storing pickles according to claim 1, characterized in that: The pickles in step 7 are squeezed and dehydrated by a water press to remove excess water.

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