CN113841858A - A preserved vegetable with reduced salt and flavor, and its preparation method - Google Patents
A preserved vegetable with reduced salt and flavor, and its preparation method Download PDFInfo
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- CN113841858A CN113841858A CN202010593231.3A CN202010593231A CN113841858A CN 113841858 A CN113841858 A CN 113841858A CN 202010593231 A CN202010593231 A CN 202010593231A CN 113841858 A CN113841858 A CN 113841858A
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- szechuan pickle
- preserved szechuan
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- 150000003839 salts Chemical class 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 51
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 title claims description 27
- 235000021110 pickles Nutrition 0.000 claims abstract description 90
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 42
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 35
- 238000005554 pickling Methods 0.000 claims description 31
- 235000003351 Brassica cretica Nutrition 0.000 claims description 25
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 25
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 25
- 235000010460 mustard Nutrition 0.000 claims description 25
- 239000001103 potassium chloride Substances 0.000 claims description 21
- 235000011164 potassium chloride Nutrition 0.000 claims description 21
- 235000011197 perejil Nutrition 0.000 claims description 19
- 235000013355 food flavoring agent Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 239000000230 xanthan gum Substances 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 229940082509 xanthan gum Drugs 0.000 claims description 12
- 235000010493 xanthan gum Nutrition 0.000 claims description 12
- 238000011033 desalting Methods 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 229940073490 sodium glutamate Drugs 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 108091028664 Ribonucleotide Proteins 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 239000002336 ribonucleotide Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 244000056139 Brassica cretica Species 0.000 claims 3
- 240000009164 Petroselinum crispum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000019643 salty taste Nutrition 0.000 abstract description 17
- 238000012545 processing Methods 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000008859 change Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000015598 salt intake Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 47
- 241000219198 Brassica Species 0.000 description 22
- 241000208317 Petroselinum Species 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 235000019658 bitter taste Nutrition 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 10
- 229960005164 acesulfame Drugs 0.000 description 8
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 108010052164 Sodium Channels Proteins 0.000 description 2
- 102000018674 Sodium Channels Human genes 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a salt-reduced preserved szechuan pickle with a maintained flavor and a preparation method thereof, belonging to the field of food processing. The salt-reduced preserved szechuan pickle has low salt content, and compared with the traditional preserved szechuan pickle, the preserved szechuan pickle has the advantages that the salt content is reduced, but the change of the salty taste and the flavor is small, so that the preserved szechuan pickle is suitable for consumers with traditional taste, and the health risk of high salt intake is reduced; the invention has the advantages of low processing and production cost, convenient preparation and good salt reduction effect, and is suitable for large-scale production.
Description
Technical Field
The invention relates to the field of food processing, in particular to a reduced-salt preserved szechuan pickle with a maintained flavor and a preparation method thereof.
Background
The preserved szechuan pickle is the traditional pickles in China, has crisp and tender texture, is fragrant and tasty, stimulates the appetite to eat, and is deeply loved by the wide consumers. The product is called as preserved szechuan pickle because the water in the preserved szechuan pickle needs to be squeezed out by squeezing during processing. The preserved szechuan pickle belongs to a semi-dry non-fermented salted vegetable, is prepared by pickling mustard serving as a raw material with salt for several times for several months and then carrying out the following steps: 1. cleaning and removing impurities; 2. shredding; 3. cleaning and desalting; 4. compressing and dehydrating; 5. adding seasonings; 6. stirring and mixing materials; 7. and packaging, sterilizing and detecting to be qualified, and then selling on the market. The salt content of the preserved szechuan pickle product produced by the traditional production process is generally higher, the excessive intake of food and salt in the diet is one of the internationally recognized main causes of hypertension, and the intake of the food and salt is in positive correlation with the blood pressure. A study by the World Health Organization (WHO) 2007 declared evidence supporting the conclusion that excessive intake of salt leads to hypertension. Many studies have shown that: high salt intake affects blood pressure, and may also cause damage to organs such as heart, brain, kidney, etc. independently of blood pressure. Although the salt with limited food intake has important significance for preventing and treating hypertension, the salty dietary habit formed in China for a long time is not easy to change, so that the development of a technical method for reducing salt without reducing flavor and related products is a key for accelerating the success of low-salt diet exercise. In conclusion, the development of the healthy preserved szechuan pickle product which further reduces the salt content and keeps the traditional flavor of the preserved szechuan pickle on the basis of the current preserved szechuan pickle production process has great social and economic benefits.
Disclosure of Invention
The invention aims to improve and innovate the defects and problems in the prior art and provides a salt-reduced preserved szechuan pickle which further reduces salt content and maintains the flavor on the basis of low-salt preserved szechuan pickle and a preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the salt-reduced preserved szechuan pickle with the flavor maintained comprises the following components in parts by weight:
80-120 parts of tuber mustard, 1-6 parts of vegetable oil, 0.5-5 parts of potassium chloride, 0.02-0.06 part of parsley, 0.02-0.1 part of xanthan gum, 0.01-0.02 part of acesulfame potassium, 0.05-2 parts of hot pepper, 1-3 parts of flavoring agent and 0.05-0.2 part of citric acid.
The invention is further configured to: the salt-reduced preserved szechuan pickle for keeping the flavor also comprises 0.02 to 0.5 part of pepper, 0.01 to 0.06 part of ginger and 0.02 to 0.06 part of anise.
The invention is further configured to: the flavoring agent comprises yeast extract, sodium glutamate and disodium ribonucleotide, and the weight ratio of the yeast extract to the sodium glutamate to the disodium ribonucleotide is 12:12: 1.
The invention also aims to provide a preparation method of the salt-reduced preserved szechuan pickle with maintained flavor, which comprises the following steps:
step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 3-6% of the weight of the preserved szechuan pickle, and pickling for about 20 days; turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 8-10%, and the pickling time of the preserved szechuan pickle is 4 months or more;
step 2: inspecting and accepting the raw materials, and detecting the pickled tuber mustard, wherein the nitrite content is less than 20mg/kg, the total acid content is less than 1%, and the salt content is 10-15% as qualified raw materials;
and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs;
and 4, step 4: cleaning preserved szechuan pickle, shredding, putting into water for desalting, and then fishing out for dewatering;
and 5: weighing 80-120 parts of tuber mustard, 1-6 parts of vegetable oil, 0.5-5 parts of potassium chloride, 0.02-0.06 part of parsley, 0.02-0.1 part of xanthan gum, 0.01-0.02 part of acesulfame potassium, 0.05-2 parts of hot pepper, 1-3 parts of flavoring agent, 0.05-0.2 part of citric acid, 0.02-0.5 part of pepper, 0.01-0.06 part of ginger and 0.02-0.06 part of anise according to parts by weight, and uniformly mixing;
step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
The invention is further configured to: and the desalting step is to remove salt of the preserved szechuan pickle to 2 to 5 percent and then to fish out the preserved szechuan pickle.
The invention is further configured to: the water content of the dehydrated preserved szechuan pickle is 80-92%.
In conclusion, the invention has the following beneficial effects:
1. the invention adopts potassium chloride as a salty taste enhancing substance after the preserved szechuan pickle is desalted. Potassium ions can also be sensed by the sodium ion channel, so that the sodium ion channel is subjected to larger current change, more neurotransmitters are released, nerve signal conduction is generated, and a person can sense more salty taste; meanwhile, the addition of the potassium chloride also reduces the overall water activity of the preserved szechuan pickle product and prevents the product from being easy to deteriorate. The preserved szechuan pickle has the advantages that the content of salt is reduced, the content of potassium ions is increased, the threat to the health of hypertension of a human body can be reduced, and the safety performance is higher;
2. the invention is particularly added with parsley. Potassium chloride can produce salty taste basically equivalent to that of common salt, but due to the deficiency of potassium chloride in taste, bitter aftertaste, metallic bitter taste and other miscellaneous tastes are generated. Tests prove that the shortcoming can be well compensated after the parsley powder is added, so that the balance of salty taste and taste is achieved;
3. the citric acid can preserve the color of the preserved szechuan pickle and can reduce the pH value of the preserved szechuan pickle so as to enhance the fresh-keeping effect;
4. the low-salt preserved szechuan pickle has the advantages that the salt content is low, the ingredients are reasonably matched, compared with the traditional preserved szechuan pickle, the salt content is reduced, the change of the salty taste and the flavor is small, and nutrient substances can be better stored;
5. the processing technology has the advantages of low production cost, convenient preparation and good salinization reducing effect, and is suitable for large-scale production.
Detailed Description
The present invention will be further described with reference to the following embodiments.
Example 1
A preserved szechuan pickle with reduced salt and flavor is prepared from the following raw materials in parts by weight: 80 parts of tuber mustard, 1 part of vegetable oil, 1.6 parts of potassium chloride, 0.02 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 0.05 part of hot pepper, 1 part of flavoring agent, 0.05 part of citric acid, 0.02 part of pepper, 0.02 part of ginger and 0.02 part of anise;
the flavoring agent is prepared from the following raw materials in proportion: the weight ratio of the yeast extract to the sodium glutamate to the flavor nucleotide disodium is 12:12: 1.
A processing technology of the preserved szechuan pickle with reduced salt and maintained flavor comprises the following steps:
step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 5 percent of the weight of the preserved szechuan pickle, and pickling the preserved szechuan pickle for about 20 days; then turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 10%, and the pickling time of the preserved szechuan pickle is 4 months or more;
step 2: the raw materials are inspected and accepted, and the pickled tuber mustard is detected, wherein the nitrite content is 6.2mg/kg, the total acid content is 0.5 percent, and the salt content is 13 percent;
and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs;
and 4, step 4: cleaning and shredding preserved szechuan pickle, putting the shredded preserved szechuan pickle into water for desalting until the salt content of the preserved szechuan pickle is 3%, and then fishing out for dewatering until the water content of the preserved szechuan pickle is 90%;
and 5: weighing 80 parts of tuber mustard, 1 part of vegetable oil, 1.6 parts of potassium chloride, 0.02 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 0.05 part of hot pepper, 1 part of flavoring agent, 0.05 part of citric acid, 0.02 part of pepper, 0.02 part of ginger and 0.02 part of anise according to parts by weight, and uniformly mixing;
step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
Example 2
A preserved szechuan pickle with reduced salt and flavor is prepared from the following raw materials in parts by weight: 90 parts of tuber mustard, 1 part of vegetable oil, 1.8 parts of potassium chloride, 0.03 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 1 part of hot pepper, 2 parts of flavoring agent, 0.1 part of citric acid, 0.04 part of pepper, 0.02 part of ginger and 0.02 part of anise;
the flavoring agent is prepared from the following raw materials in proportion: the weight ratio of the yeast extract to the sodium glutamate to the flavor nucleotide disodium is 12:12: 1.
A processing technology of the preserved szechuan pickle with reduced salt and maintained flavor comprises the following steps:
step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 6 percent of the weight of the preserved szechuan pickle, and pickling the preserved szechuan pickle for about 20 days; then turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 10%, and the pickling time of the preserved szechuan pickle is 4 months or more;
step 2: the raw materials are inspected and accepted, and the pickled tuber mustard is detected, wherein the nitrite content is 5.1mg/kg, the total acid content is 0.4 percent, and the salt content is 15 percent;
and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs;
and 4, step 4: cleaning and shredding preserved szechuan pickle, putting the shredded preserved szechuan pickle into water for desalting until the salt content of the preserved szechuan pickle is 3%, and then fishing out for dewatering until the water content of the preserved szechuan pickle is 91%;
and 5: weighing 90 parts of tuber mustard, 1 part of vegetable oil, 1.8 parts of potassium chloride, 0.03 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 1 part of hot pepper, 2 parts of flavoring agent, 0.1 part of citric acid, 0.04 part of pepper, 0.02 part of ginger and 0.02 part of anise according to parts by weight, and uniformly mixing;
step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
Example 3
A preserved szechuan pickle with reduced salt and flavor is prepared from the following raw materials in parts by weight: 100 parts of tuber mustard, 4 parts of vegetable oil, 2 parts of potassium chloride, 0.03 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 0.05 part of hot pepper, 1 part of flavoring agent, 0.1 part of citric acid, 0.02 part of pepper, 0.03 part of ginger and 0.03 part of anise;
the flavoring agent is prepared from the following raw materials in proportion: the weight ratio of the yeast extract to the sodium glutamate to the flavor nucleotide disodium is 12:12: 1.
A processing technology of the preserved szechuan pickle with reduced salt and maintained flavor comprises the following steps:
step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 5 percent of the weight of the preserved szechuan pickle, and pickling the preserved szechuan pickle for about 20 days; then turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 10%, and the pickling time of the preserved szechuan pickle is 4 months or more;
step 2: the raw materials are accepted, and the pickled tuber mustard is detected, wherein the nitrite content is 3.8mg/kg, the total acid content is 0.4 percent, and the salt content is 13 percent;
and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs;
and 4, step 4: cleaning and shredding preserved szechuan pickle, putting the shredded preserved szechuan pickle into water for desalting until the salt content of the preserved szechuan pickle is 3%, and then fishing out for dewatering until the water content of the preserved szechuan pickle is 89%;
and 5: weighing 100 parts of tuber mustard, 4 parts of vegetable oil, 2 parts of potassium chloride, 0.03 part of parsley, 0.02 part of xanthan gum, 0.01 part of acesulfame, 0.05 part of hot pepper, 1 part of flavoring agent, 0.1 part of citric acid, 0.02 part of pepper, 0.03 part of ginger and 0.03 part of anise according to parts by weight, and uniformly mixing;
step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
Example 4
A preserved szechuan pickle with reduced salt and flavor is prepared from the following raw materials in parts by weight: 120 parts of tuber mustard, 6 parts of vegetable oil, 2.4 parts of potassium chloride, 0.04 part of parsley, 0.03 part of xanthan gum, 0.02 part of acesulfame, 2 parts of hot pepper, 3 parts of flavoring agent, 0.2 part of citric acid, 0.5 part of pepper, 0.04 part of ginger and 0.04 part of anise;
the flavoring agent is prepared from the following raw materials in proportion: the weight ratio of the yeast extract to the sodium glutamate to the flavor nucleotide disodium is 12:12: 1.
A processing technology of the preserved szechuan pickle with reduced salt and maintained flavor comprises the following steps:
step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 6 percent of the weight of the preserved szechuan pickle, and pickling the preserved szechuan pickle for about 20 days; then turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 10%, and the pickling time of the preserved szechuan pickle is 4 months or more;
step 2: the raw materials are accepted, and the pickled tuber mustard is detected, wherein the nitrite content is 4.6mg/kg, the total acid content is 0.5 percent, and the salt content is 14 percent;
and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs;
and 4, step 4: cleaning and shredding preserved szechuan pickle, putting the shredded preserved szechuan pickle into water for desalting until the salt content of the preserved szechuan pickle is 3%, and then fishing out for dewatering until the water content of the preserved szechuan pickle is 90%;
and 5: weighing 120 parts of tuber mustard, 6 parts of vegetable oil, 2.4 parts of potassium chloride, 0.04 part of parsley, 0.03 part of xanthan gum, 0.02 part of acesulfame, 2 parts of hot pepper, 3 parts of flavoring agent, 0.2 part of citric acid, 0.5 part of pepper, 0.04 part of ginger and 0.04 part of anise according to parts by weight, and uniformly mixing;
step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
Comparative example 1
A tuber mustard product was prepared in the same manner as in example 1, except that the potassium chloride and parsley of step 5 were added without weighing.
Comparative example 2
A tuber mustard product was prepared in the same manner as in example 3, except that the potassium chloride and parsley of step 5 were added without weighing.
Comparative example 3
The same procedure as in example 1 was used to produce a mustard tuber product, except that the potassium chloride and parsley of step 5 were added asymmetrically and desalted to 5% in step 4.
Comparative example 4
The same procedure as in example 3 was used to produce a mustard tuber product, except that the potassium chloride and parsley of step 5 were added asymmetrically and desalted to 5% in step 4.
Comparative example 5
The same procedure as in example 1 was used to prepare a preserved szechuan pickle product except that it was desalted to 5% in step 4.
Comparative example 6
The same procedure as in example 3 was used to prepare a preserved szechuan pickle product except that it was desalted to 5% in step 4.
The pickled mustard tuber products prepared in examples 1 to 4 and comparative examples 1 to 6 of the present invention were subjected to sensory evaluation by 7 trained professionals, and the salty taste and the comprehensive taste were scored (0 to 100 points), and the evaluation results are shown in the following table.
Evaluation results table
| Product(s) | Evaluation of salty taste | Composite score | Remarks for note |
| Example 1 | Moderate salty taste and no bitter taste | 90 | Average score of 7 professionals |
| Example 2 | Moderate salty taste and no bitter taste | 93 | Average score of 7 professionals |
| Example 3 | Moderate salty taste and no bitter taste | 91 | Average score of 7 professionals |
| Example 4 | Moderate salty taste and no bitter taste | 95 | Average score of 7 professionals |
| Comparative example 1 | Has light salty taste and no bitter and astringent taste | 88 | Average score of 7 professionals |
| Comparative example 2 | Has light salty taste and no bitter and astringent taste | 87 | Average score of 7 professionals |
| Comparative example 3 | Strong salty tasteWithout bitter and astringent taste | 95 | Average score of 7 professionals |
| Comparative example 4 | Strong salty taste and no bitter taste | 94 | Average score of 7 professionals |
| Comparative example 5 | Has the strongest salty taste and no bitter taste | 85 | Average score of 7 professionals |
| Comparative example 6 | Has the strongest salty taste and no bitter taste | 82 | Average score of 7 professionals |
The alignment results show that: the addition of potassium chloride and parsley to low salt mustard tuber can maintain substantially unchanged salty and flavor.
Claims (6)
1. A preserved szechuan pickle with reduced salt and maintained flavor is characterized in that: the composition comprises the following components in parts by weight: 80-120 parts of tuber mustard, 1-6 parts of vegetable oil, 0.5-5 parts of potassium chloride, 0.02-0.06 part of parsley, 0.02-0.1 part of xanthan gum, 0.01-0.02 part of acesulfame potassium, 0.05-2 parts of hot pepper, 1-3 parts of flavoring agent and 0.05-0.2 part of citric acid.
2. The reduced-salt preserved szechuan pickle of claim 1, wherein: the flavoring agent comprises yeast extract, sodium glutamate and disodium ribonucleotide, and the weight ratio of the yeast extract to the sodium glutamate to the disodium ribonucleotide is 12:12: 1.
3. The reduced-salt preserved szechuan pickle of claim 1, wherein: the salt-reduced preserved szechuan pickle also comprises 0.02 to 0.5 part of pepper, 0.01 to 0.06 part of ginger and 0.02 to 0.06 part of anise according to parts by weight.
4. A preparation method of a preserved szechuan pickle with reduced salt and maintained flavor is characterized in that: the method comprises the following steps: step 1: pickling the preserved szechuan pickle, namely adding edible salt which is not added with iodine and accounts for 3-6% of the weight of the preserved szechuan pickle, and pickling for about 20 days; turning over the pool, re-pickling, and storing, wherein the salt content for re-pickling is 8-10%, and the pickling time of the preserved szechuan pickle is 4 months or more; step 2: inspecting and accepting the raw materials, and detecting the pickled tuber mustard, wherein the nitrite content is less than 20mg/kg, the total acid content is less than 1%, and the salt content is 10-15% as qualified raw materials; and step 3: raw material treatment: selecting out the unqualified deteriorated vegetables such as visible impurities, discolored vegetables, off-flavor vegetables and the like in the raw materials; cutting off old roots of the qualified raw materials by a knife, tearing off old vegetable skins, and removing old ribs; and 4, step 4: cleaning preserved szechuan pickle, shredding, putting into water for desalting, and then fishing out for dewatering; and 5: weighing 80-120 parts of tuber mustard, 1-6 parts of vegetable oil, 0.5-5 parts of potassium chloride, 0.02-0.06 part of parsley, 0.02-0.1 part of xanthan gum, 0.01-0.02 part of acesulfame potassium, 0.05-2 parts of hot pepper, 1-3 parts of flavoring agent, 0.05-0.2 part of citric acid, 0.02-0.5 part of pepper, 0.01-0.06 part of ginger and 0.02-0.06 part of anise according to parts by weight, and uniformly mixing; step 6: vacuum packaging, sterilizing, and inspecting to obtain the final product.
5. The method for preparing the salt-reduced preserved szechuan pickle according to claim 4, which is characterized in that: and the desalting step is to remove salt of the preserved szechuan pickle to 2 to 5 percent and then to fish out the preserved szechuan pickle.
6. The method for preparing the salt-reduced preserved szechuan pickle according to claim 4, which is characterized in that: the water content of the dehydrated preserved szechuan pickle is 80-92%.
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Citations (8)
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| CA1155330A (en) * | 1981-10-20 | 1983-10-18 | John R. Shackelford | Salt substitutes having reduced bitterness |
| JPS623759A (en) * | 1985-06-28 | 1987-01-09 | Ajinomoto Co Inc | Improvement in flavor of vegetable extract or food containing vegetable extract |
| US5562942A (en) * | 1993-10-05 | 1996-10-08 | Koh; Hen-Sik | Salt compositions |
| EP0766927A1 (en) * | 1995-10-06 | 1997-04-09 | Erzsebet Dr. Gyarmathy Nemes | Dietary salt mixture poor in sodium comprising also potassium, magnesium and a mixture of vegetables and spices |
| US5976584A (en) * | 1997-11-07 | 1999-11-02 | Yoo; Byong W. | Method for preparing kimchi |
| WO2005094615A1 (en) * | 2004-03-03 | 2005-10-13 | Ecosalt Corporation | Non-bitter sodium-free or low-sodium salt composition |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
| CN109259179A (en) * | 2011-12-06 | 2019-01-25 | 日本水产株式会社 | Taste improving agent, containing its common salt substitute and for the taste ameliorative way of food |
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2020
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1155330A (en) * | 1981-10-20 | 1983-10-18 | John R. Shackelford | Salt substitutes having reduced bitterness |
| JPS623759A (en) * | 1985-06-28 | 1987-01-09 | Ajinomoto Co Inc | Improvement in flavor of vegetable extract or food containing vegetable extract |
| US5562942A (en) * | 1993-10-05 | 1996-10-08 | Koh; Hen-Sik | Salt compositions |
| EP0766927A1 (en) * | 1995-10-06 | 1997-04-09 | Erzsebet Dr. Gyarmathy Nemes | Dietary salt mixture poor in sodium comprising also potassium, magnesium and a mixture of vegetables and spices |
| US5976584A (en) * | 1997-11-07 | 1999-11-02 | Yoo; Byong W. | Method for preparing kimchi |
| WO2005094615A1 (en) * | 2004-03-03 | 2005-10-13 | Ecosalt Corporation | Non-bitter sodium-free or low-sodium salt composition |
| CN109259179A (en) * | 2011-12-06 | 2019-01-25 | 日本水产株式会社 | Taste improving agent, containing its common salt substitute and for the taste ameliorative way of food |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
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