Method for pickling green plum fruits

Abstract

The invention provides a method for pickling green plum fruits, which comprises the following steps: a. picking up green plum fruits; b. removing impurities and cleaning; c. desulfurization; d. deacidification; e. preparing low-salt pickling liquid; f. controlling the temperature of the pickling liquid; and g. pickling the green plum fruits in a pickling pond for 25 to 30 days. The method has the advantages that: the green plum fruits are pickled under a condition of less than 6 percent salt concentration; and the high acidity and the high osmotic pressure are utilized to restrain the growth and breeding of microbes, so that the pickled green plum fruit keeps the original light-scent taste, and the shelf life reaches nearly 30 months; and, the following processing steps are simple, the desalting step is unnecessary, the processed product has good quality, the organic acid and nutritive materials are insusceptible to loss, the green plum fruit can also be processed into various products, thereby facilitating the mass production of all varieties. Once the pickled liquid is prepared, common salt does not need to be added, the pickled liquid can be repeatedly used, so that the method can reduce sewage discharge, salt content in the sewage, thereby facilitating the sewage treatment and environmental protection, saving cost and improving economic benefits.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products such as vegetables and fruits, and in particular relates to a method for pickling green plums. Background technique [0002] The growth and reproduction of microorganisms on the greengage fruit and the action of the enzymes secreted by these microorganisms are the main reasons for the rot of fresh greengage fruit, and also an important factor leading to the deterioration of the quality of greengage fruit products. In the pickling process of green plums, a certain amount of table salt is usually added, and the table salt dissolves in water to dissociate sodium ions and chloride ions. These ions have a strong hydrostatic effect, thereby causing the salt solution to generate strong osmotic pressure. When microorganisms come into contact with salt solution with high osmotic pressure, the water in the microbial cells will seep out to dehydrate them, and finally cause the protopla...

AI Technical Summary

Problems solved by technology

But practice has proved that adopting high-salt pickling has the following deficiencies in its technology: 1. Before the salinity does not reach the prescribed anti-corrosion requirements (salinity above 20%), salt must be added every other day until the prescribed requirements are reached; 2. The pickling solution cannot Repeated recycling, the waste pickling solution has a high salt content, and the COD is as high as 30000mg / L, which increases the workload and difficulty of sewage treatment for enterprises. After sewage treatment, it still contains high salt content, which will have a certain impact on the surrounding environment; 3. Additives have an impact on the taste of crispy plums, and there is no fragrance of green plums when eaten; 4. Reprocessing is required after desalination, resulting in the loss of organic matter and nutrients, which affects the quality of the product; 5. The shelf life of the product is only about 12 months. 6. The follow-up processing process is cumbersome, and the processed products are single, which is not conducive to the formation of mass production of multiple varieties

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