Salty Garlic,Salt Peeled Garlic,Garlic Cloves in Brine Reiyo Foods Co., Ltd. , http://www.ytfrozenfood.com
First, the principle of vegetable processing and pickling 1, pickled products can save Fresh Vegetables and pickled, that is to stop life activities, no longer have physiological mechanisms, dare to lose the inherent disease resistance and storage, it is vulnerable to microbial infection Cause corruption and rot. After the vegetables have lost their physiological functions after being pickled, why can they still be preserved? (1) Antiseptic effect of salt. Salt has a very high penetration and can inhibit the activities of some harmful microorganisms. The osmotic pressure of a typical microbial cell fluid is between 3.5-16.7 atmospheres, and bacteria are generally 3-6 atmospheres. A 1% salt solution produces an osmotic pressure of 6.1 atmospheres. In the role of high osmotic pressure, the cells of the microorganisms undergo plasmolysis, causing the physiological drying of the microorganisms, forcing it to be suspended in a suspended state or in a dormant state. The salt content of pickles and pickles is generally above 10%. Therefore, more than 61 atmospheric pressures can be generated, far exceeding the osmotic pressure of the general microbial cell fluid, thereby preventing the damage of microorganisms. (2) Preservation of spices. Pickled vegetables are often seasoned with spices and spices that not only serve as a seasoning. And have different degrees of antiseptic effect. For example, the mustard seed oil and garlic produced by decomposition of mustard seeds and the garlic oil in onions all have extremely strong antiseptic properties. (3) The antiseptic effect of acidity. The acidity in the pickled environment has a great influence on the activity of the microorganisms. Concentration of acetic acid above 1% can inhibit the activities of spoilage bacteria, E. coli, and butyric acid bacteria. Only lactic acid bacteria, yeasts and molds can work under acid conditions, but the first two bacteria are beneficial to the human body and can kill other bacteria. Bacteria, preserved pickles are not bad. In order to pick up the activities of some harmful microorganisms, it is necessary to rapidly increase the acidity of the pickled environment at the beginning of salting. Generally, the following methods can be adopted: First, an appropriate amount of vinegar can be added at the beginning of the curing process; secondly, the temperature at the initial stage of fermentation is appropriately increased to promote the rapid production of lactic acid; and thirdly, salt is added in batches. (4) Effect of temperature on microorganisms. The growth and development of all microorganisms have certain temperature requirements. The optimum temperature for lactic acid bacteria activity is 26-30°C. The fermentation of sour cabbage can be completed at 25-30°C for 6-8 days. The speed of fermentation of pickled products is controlled by the temperature. In order to make the flavor of the products normal, the fermentation temperature in the pickling process should not be too high, it is best to maintain at 12-22 °C, and after the end of the fermentation, the pickled products The temperature of the storage environment should also be greatly reduced, preferably around 0°C. (5) Effects of air on microorganisms and vitamins. The presence of air is related to the activity of microorganisms and the preservation of vitamins. In the process of salting, if we can minimize the air and keep the anaerobic state, it will not only be conducive to lactic acid fermentation and prevent corruption, but also conducive to the preservation of vitamins. In order to reduce the air, pickle containers should be filled and compacted. Saltwater should be submerged and sealed. In this way, it can be fermented quickly and can emit a large amount of carbon dioxide, so that the air or oxygen in the dish can be quickly discharged. It has a good effect on inhibiting the activity of mold and preventing the destruction of vitamin C. It can make pickles not bad. (6) Effects of nutrient components on fermentation of pickles. Salt water contains necessary nutrients such as sugars, amino acids, vitamins, minerals, etc., which is also one of the conditions for the rapid fermentation of lactic acid. These substances are generally dependent on the vegetable itself. The amount of nutrients in the raw material can affect the speed of fermentation and acid production. When the other conditions are the same, within a certain limit, the sugar content is proportional to the fermentation speed. (7) Preservative sanitation is an important factor for preservation. Sanitary conditions have a great influence on the quality of pickled products. Therefore, be sure to wash the ingredients before pickling. Preservative containers, in addition to washing, should also be sterilized, such as boiling hot water, cooking, alcohol spraying, and sulphur treatment. Use pickling liquid, boiled and sterilized before use. Marinated places should always be kept clean. While the clean raw materials are quickly fermented sour cabbage, vitamin C can save 90-100%. For slow fermentation, the preservation rate is 50-80%. 2, pickled color and taste to maintain an excellent vegetable pickled products, not only should have a delicious taste and rich nutrition, but also should have a crisp texture and bright color. The methods to save green are: (1) Inverted cylinder, and some are also called cylinder up or cylinder change. It is to pickle the product from the marinated tank and pour it into another empty tank. After harvesting vegetables are still carrying out life activities, both breathing. The speed and strength of vegetable respiration are closely related to different species, maturity, and organizational structure. The respiration of leafy vegetables was the highest, followed by fruits and vegetables, and lowest among root vegetables and stem vegetables. Pickled vegetables are stronger than vegetables, and their respiration is strengthened. They emit a lot of water and heat. If they are not eliminated, they will turn vegetable chlorophyll into plant black and lose its green color. (2) Master the amount of salt. Generally, the salt concentration should be between 10% and 25%. In this way, it can not only inhibit the activity of microorganisms, but also inhibit the respiration of vegetables, and can prevent the occurrence of "substantial cotton" in the chlorophyll under high temperature conditions. If the salt concentration is too high, the salted product will have a "bitter and salty" feel when consumed, and can be soaked in fresh water before consumption. (3) Soak the vegetables with slightly alkaline water. Before pickling, soak the vegetables with slightly alkaline water, change the water, remove the juice, and marinate it to keep it green. Alkaline water maintains its green effect, mainly due to the fact that the acid in the vegetables is neutralized, which removes the formation factors of melanosome; in addition, lime milk, sodium carbonate, and magnesium carbonate are all alkaline substances and all have a green effect. However, if the amount is larger, the vegetable tissue will be "weak", and when the lime is excessive, it will also make the vegetable tissue tough. The effect of magnesium carbonate is relatively safe. Crisp method: (1) soak the vegetables in water solution of aluminum salt or calcium salt for a short time or add calcium salt directly in the pickle liquid; (2) soak in slightly alkaline water (because it contains calcium chloride, Calcium bicarbonate, calcium sulfate and other calcium salts); (3) Lime and alum are commonly used in our country's civil preservation materials. Both the calcium in lime and the aluminum in alum are combined with pectin substances and the gelling of the resulting colloidal salts prevents the cells from disintegrating. However, the dosage should be good, and 0.05% of the weight of the vegetables is appropriate. If too much, the food is bitter, the tissue is too firm, but not brittle. The alum is acidic and cannot be used on green vegetables to prevent it from affecting pickled vegetables. II. Precautions for pickled vegetables 1. Choosing raw materials for marinating and pickling vegetables must comply with two basic standards: first, fresh and non-hybrid, in compliance with sanitary requirements; second, varieties must be on the road, not any vegetables. Suitable for marinating pickles. For example, some vegetables have a lot of moisture, afraid to squeeze pressure, break rot and easy to be rotten, like ripe tomatoes should not be marinated; some vegetables contain a lot of fiber, such as leeks, once pickled squeezed water, leaving only crude fiber There is not much nutrition, and it tastes no taste; there are some vegetables that are eaten in a single way, such as lettuce, suitable for raw food or soup, fried food, poor stew, and not marinated. Therefore, to pickle pickles, we must choose those that are resistant to storage, are not afraid of pressing, squeezing, and meat of a solid variety, such as cabbage, radish, indigo, and jade root (cruet). Pickles, it is best to choose fresh vegetables. If the vegetables are left for a period of time, they will consume a certain amount of nutrients as the water disappears, and aging will occur. Not suitable pickled pickles: First, thick skin, seed hard; Second, more sugar, meat, no tender, not crispy; In particular, more vegetable fiber chlorophyll hard, pickled pickles "skin", not easy to chew The taste is not good either. Therefore, it is best to use six or seven mature fresh vegetables. Pickled vegetables, regardless of the whole tree, whole or processed shreds, strips, pieces, and pieces, must be neatly shaped, and they should be uniform in size, thickness, thickness, color, taste, flavor, and appearance. 2. Accurately grasp the amount of salt The salt is the basic auxiliary raw material for pickled pickles. The appropriate amount of salt is the key to whether it can be salted into various kinds of pickles according to the standard. The basic criteria for the amount of salt used for pickled pickles must not exceed 25% of the vegetables (such as marinating 100 kilograms of vegetables, with salt up to no more than 25 pounds); the minimum amount of salt should not be less than 10% of the weight of the vegetables (fast marinating Except pickles). Pickled vegetables, root vegetables, salt use is generally higher than the amount of pickled leafy vegetables. 3. Inverted cylinders on time are the essential steps in the pickling process. The inverted cylinder is to turn up the sauce or pickles in the marinater. This will allow the vegetables to continuously dissipate heat, be evenly distributed, and maintain the original color of the vegetables. 4. The consumption time of pickles usually contains nitrate in vegetables, and the content of nitrate in fresh vegetables is higher. Nitrite is harmful to the human body. If nitrite enters the blood for a long time, people will have weakness. Freshly marinated vegetables. The nitrite content increased and fell to its original level after a period of time. During pickling, the lower the salt content, the higher the temperature, and the faster the nitrite rises. Generally, pickling takes place for five to ten days. Nitrate and nitrite rise to a peak and gradually decline after fifteen days. Twenty-one days can be harmless. Therefore, pickled vegetables should generally be consumed after twenty days. 5. Selection of pickling tools for vegetables Pickle pickles should be noted for the use of suitable tools. In particular, the choice of containers is particularly important. It is related to the quality of pickles. (1) Choose pickers: The pickled amount is large and the storage time is long. Generally, it is marinated with a cylinder. Marinated semi-dried pickles, such as spicy radish, kohlrabi, etc., are generally used for altar pickling, because the jars are big and small, easy to seal, and have a small amount of marinated, short-lived sensations, small bowls, and bowls. Picklings are generally made of ceramic pottery and should not use metal products. (2) The sauce must be treated with a cloth bag. Pickles are used to pickle pickled vegetables. Generally, the raw materials are cut into pieces, pieces, strips, and silk to facilitate the pickling of the vegetables. If the whole sauce is marinated, it will not only be cured for a long period of time but it will not be easy to marinate. Therefore, the food is cut into smaller shapes and put into a cloth bag and put into the sauce. The pressure of the paste on the cloth bag can accelerate the ripening of the pickled product. Cloth bags are best sewn with coarse sand cloth so that the sauce is easily immersed. The size of the bag can be determined according to the size of the marinade and the number of pickles. It is advisable to use 5 kg of pickle. (3) Soy sauce must be made of wood, not metal. Sauces and pickles need to be napped and snored regularly. They use sauce to pick up the pickles. The wooden sauce is light and buoyant. It is placed in a sauce jar and is not afraid of salt corrosion. It also has no odor and is in compliance with hygienic conditions. In addition, pickles also need tools such as fences and forks, and they can be flexibly selected as needed. 6. Pickling temperature and place of pickles (1) The temperature of pickles must not exceed twenty degrees Celsius. Otherwise, the pickles will soon rot, spoil, and taste bad. To maintain a certain temperature during the winter, it must not be less than minus five degrees Celsius, preferably two to three degrees above zero. If the temperature is too low, the pickle will be frozen and it will also deteriorate and taste bad. (2) The place where crispy vegetables are stored should be kept cool and ventilated. After the vegetables are marinated, in addition to the pickles that must be sealed and fermented, the pickles used for reprocessing are generally preserved in the pickling process. The pickles must be opened and the pickles must be kept open. Place in a cool, ventilated place to facilitate the distribution of heat generated by pickles. Pickled vegetables were rotted and deteriorated, mostly due to unsatisfactory storage conditions of pickles, high temperatures, unregulated air circulation, and the inability of vegetables to breathe in time. Pickled pickles are not exposed to the sun. 7. Pickled products and utensils for pickles, especially pickles, have a direct impact on human health. Therefore, we must pay attention to and maintain the cleanliness of pickles. (1) Pre-harvest vegetables should be handled cleanly. Vegetables themselves have some harmful bacteria and toxic chemical pesticides. Therefore, vegetables must be thoroughly cleaned before pickling, some vegetables need to be washed after drying, and ultraviolet rays are used to kill various harmful bacteria of vegetables. (2) Strictly control the amount of food additives used. Food additives are small amounts of chemical synthetic substances or natural substances added during food production, processing, preservation, etc. Such as pigments, saccharin, preservatives and spices, these substances have the effect of preventing spoilage of foods, enhancing the organoleptic properties of foods or improving the quality of foods. However, some food additives have trace amounts of toxins that are harmful and must be strictly controlled according to standards. The national standards for the use of amaranth, carmine, the maximum use of per kilogram of food, pickles shall not exceed 0.05 grams; lemon yellow, indigo per kilogram of food, pickles shall not exceed 0.5 grams. The maximum amount of preservative used in pickles must not exceed 0.5 grams per kilogram. Saccharin, the maximum amount used, must not exceed 0.15 grams per kilogram of food and salt. (3) Pickle utensils should be clean. The jars and altars used to pickle vegetables in general households are used for six months or more. Therefore, must be scrubbed when used, remove dust and oil, washed appliances are best placed in the sun for a long time to prevent the proliferation of bacteria, affecting the quality of pickled products.