Method for inhibiting generation of hydrogen sulfide during production of preserved vegetables

Abstract

The invention relates to a method for inhibiting generation of hydrogen sulfide during production of preserved vegetables. The method comprises the following steps: S1, completely washing fresh brassica juncea to serve as the raw materials of the preserved vegetables; S2, putting the cleaned preserved vegetable raw materials into a vegetable pool, adding salt and pickling for 2 to 3 days to obtainpreserve vegetable semi-finished products, wherein 0.1 to 0.5 percent of hydrogen sulfide inhibitor is added in the pickling period; S3, taking out the pickled preserved vegetable semi-finished products and cleaning with water to desalt; and S4, supplementing to add 0.1 to 0.2 percent of hydrogen sulfide inhibitor into the desalted preserved vegetables, mixing uniformly, putting into a plastic film bag, vacuumizing and storing, and performing sealed fermentation at set temperature for 10 days to prepare preserved vegetable finished products, wherein in the fermentation process, part of fermenting preserved vegetables are selected to be tested and the generation quantity of the hydrogen sulfide is judged. By the method, the food safety of the preserved vegetables can be guaranteed while the generation quantity of the hydrogen sulfide can be reduced, and the taste of the preserved vegetables is not influenced; and the method has high adaptability and can be popularized and applied to other aspects of the food processing field.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for suppressing the production of hydrogen sulfide in the mustard mustard production process. Background technique [0002] As a simple and delicious food, mustard mustard is loved by people in most regions. The production process of mustard mustard generally includes the following steps: cleaning, pickling, water removal, salting and encapsulation, fermentation, seasoning, and then packaging as a finished product. During the production process, since vegetables are sulfur-containing organic matter, the toxic gas hydrogen sulfide (H 2 S), hydrogen sulfide is a highly toxic substance, its toxicity is second only to cyanide, and it is widely present in industries such as oil and gas production, papermaking and leather, sewage treatment, food processing, etc., and its concentration in the air exceeds 10ppm. damage. In the production of mustard mustard, the concentration of ...

AI Technical Summary

Problems solved by technology

However, the current pickled mustard manufacturers have not yet adopted such methods to suppress the production of hydrogen sulfide. Generally, after the hydrogen sulfide is produced, they simply use physical methods such as ventilation and water dissolution to let the hydrogen sulfide be discharged naturally. These methods are difficult to ensure the hydrogen sulfide content in the production environment. Staying within the standard limits, creating a safety hazard

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