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Suppression method of nitrite peak in low-salt pickles

A technology of nitrous peak and pickled vegetables is applied in the processing field of non-fermented pickled food to achieve the effect of prolonging the shelf life and reducing the threat to human health.

Inactive Publication Date: 2016-08-10
潘见
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pressure tolerance of microorganisms producing nitrate reductase in low-salt pickles, and the changes in the activities of nitrate reductase and nitrite reductase with the treatment pressure have not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Low-salt pickled lettuce

[0024] (1) Pretreatment of lettuce: cleaning → peeling → shredding → rinsing → moderate dehydration.

[0025] (2) Preparation of pickling solution: 83.7% of cold boiled water, 7% of salt, 4% of white sugar, 0.3% of chicken essence, 6% of white vinegar, and 2% of yellow rice wine, in terms of mass fraction. The pH value of the pickling solution is 4.3.

[0026] (3) Vacuum packaging: put shredded lettuce and pickling liquid in bags according to the mass ratio of 1:0.4, and vacuum seal.

[0027] (4) Ultra-high pressure treatment: apply a pressure of 300 MPa to the packaged sample at 20° C. for 15 minutes. Store at room temperature (25°C) after pressure relief. The final salt content of the resulting pickles is 2% (calculated by the total mass of lettuce and pickling liquid).

[0028] (5) Detection: Detect the sensory indicators, microbial indicators and nitrite content every 24 hours, and use the sample that has not been treated wi...

Embodiment 2

[0031] Example 2: Low-salt pickled cabbage and peanuts

[0032] (1) Pretreatment of moss-dried vegetables: washing → soaking (30min) → cutting into sections → blanching → rapid cooling in ice water.

[0033] (2) Pretreatment of peanuts: washing peanuts → adding 5 times the quality of warm water (containing 20% ​​salt, appropriate amount of cinnamon and star anise) → boiling (10min) → natural cooling.

[0034] (3) Preparation of pickling solution: take an appropriate amount of pure water, add 3.5% ginger juice, 3.5% minced garlic, 7% sucrose, 5% salt, 3% white granulated sugar, 0.7% chicken essence, and 5.5% white vinegar, in terms of mass fraction, Mix well and set aside. The pH of the pickling solution is about 4.5.

[0035] (4) Vacuum packaging: bagging the standby raw materials and pickling solution described in (1), (2), (3), about 40g of water moss in each bag, 30g of peanuts, 28g of pickling solution, and Vacuum seal.

[0036] (5) Ultra-high pressure treatment: apply...

Embodiment 3

[0040] Example 3: Low-salt pickled celery

[0041] (1) Pretreatment of celery: Wash → remove roots → cut into sections → blanch.

[0042] (2) Pickling liquid: 75% cold boiled water, 9% table salt, 5% white sugar, 4% light soy sauce, 7% white vinegar, calculated by mass fraction. The pH of the pickling solution is about 4.4.

[0043] (3) Vacuum packaging: mix the pretreated celery raw materials and pickling solution according to the mass ratio of 1:0.4, pack them into bags, and vacuum seal them.

[0044] (4) Ultra-high pressure treatment: apply a pressure of 320 MPa to the packaged sample at 25° C., and hold the pressure for 20 minutes. Store at 4°C after decompression. Gained pickles have a final salt content of about 2.2% (in terms of total mass of celery and pickling liquid)

[0045] (5) Detection: Detect the sensory indicators, microbial indicators and nitrite content every 48 hours, and use the sample that has not been treated with ultra-high pressure as a control.

...

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PUM

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Abstract

The present invention discloses a suppression method of nitrite peak in low-salt pickles. The method is characterized in that: vegetable raw materials and acidic pickling liquid are mixed evenly, the mixture is subjected to vacuum packaging, the packaged mixture is treated at least once at a temperature of 5-40 DEG C and a pressure of 200-400 MPa for 5-25 min each time, so that soaking is accelerated and the nitrite peak in the low-salt pickles is suppressed. Besides, an effective sterilization extends shelf life and the pickles remain crisp and hard mouthfeel. Within the shelf life, the quality and security are in line with the requirement of GB 2714-2015 "national food safety standards of pickles" with a nitrite content less than or equal to 4 mg / kg.

Description

1. Technical field [0001] The invention relates to a processing method of non-fermented pickled food, in particular to a method for suppressing nitrous peak in low-salt pickles. The nitrite peak refers to the peak value reached by the rise of nitrite content in pickled vegetables at the initial stage of pickling. 2. Background technology [0002] In China's dietary structure, pickled vegetable products have always been an indispensable side dish. Along with people's pursuit of health, the low-saltization of pickled vegetable products (0.5-3% salt content) has become an inevitable trend. In addition to the problems of excessive harmful microorganisms and easy softening of products in low-salt pickles, the problem of excessive nitrite (> 4mg / kg) has not been effectively resolved. [0003] Generally speaking, during the pickling process of pickles, the nitrite content increases continuously with the extension of the pickling time, and then decreases after reaching a peak. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L3/015
CPCA23L3/0155
Inventor 潘见张恩广谢慧明张慧娟刘贝贝
Owner 潘见
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