TWI846590B - Pickle preservation packaging method - Google Patents

Abstract

A method for preserving and packaging pickled food comprises the following steps: firstly, fresh pickled fruits and vegetables are pickled with salt to make a pickle; then, the pickle is drained to remove excess water and then placed in an oxygen-proof bag, and an opening of the oxygen-proof bag is sealed, wherein a one-way valve is provided on the oxygen-proof bag for exhausting gas inside the oxygen-proof bag; and the oxygen-proof bag is heated in an environment of 60°C to 80°C for 3 to 6 hours, thereby killing most of the bacteria in the oxygen-proof bag without adding too much salt or any chemical ingredients, so as to achieve a natural and less burdensome preservation method and extend the preservation period of the pickle.

Description

Pickle preservation packaging method

The present invention relates to fresh-keeping treatment, and in particular to a pickled food fresh-keeping packaging method.

Traditionally, pickles are made by pickling food in salt, using osmotic pressure to extract moisture from the food, destroying the living environment of microorganisms and making it difficult for microorganisms to survive, thereby allowing the food to be preserved for a longer period of time. However, pickles made solely with salt have a very high salinity (usually about 20 degrees or more) and do not last long.

After further improvement, additional antiseptic and antibacterial chemical ingredients such as citric acid, benzoic acid or potassium acesulfame are added to the salt to increase the shelf life of the pickles. However, although the addition of some chemical ingredients can prolong the shelf life, it may cause consumers to have health concerns.

In view of this, how to solve the above problems is the primary issue that the present invention intends to solve.

The main purpose of the present invention is to provide a method for packaging pickled food for preservation, wherein the pickled food is placed in an oxygen-barrier bag with a one-way valve to isolate the outside air from entering, and heated in an environment of 60°C to 80°C to prevent most bacteria from breeding, thereby forming a sterile environment in the oxygen-barrier bag, and having the effect of extending the shelf life without adding chemical ingredients.

To achieve the above-mentioned purpose, the present invention provides a method for preserving pickled food, comprising the following steps: a. pickling fresh pickled fruits and vegetables with salt to make a pickle; b. draining excess water from the pickle and placing it in an oxygen barrier bag, and sealing an opening of the oxygen barrier bag, wherein the oxygen barrier bag is provided with a one-way valve to allow the gas inside the oxygen barrier bag to be discharged; c. subjecting the oxygen barrier bag to a heating process in an environment of 60°C to 80°C, and the heating time of the heating process is 3 to 6 hours.

Preferably, the salinity of the marinade is 12-15 degrees.

Preferably, the pickle is made from carrots.

The above-mentioned objects and advantages of the present invention can be more clearly understood from the following detailed description of the selected embodiments and the accompanying drawings.

First, please refer to Figures 1 to 3, which are the pickle preservation packaging method provided by the present invention, which has the following steps, wherein:

First, fresh pickled fruits and vegetables are pickled with salt to make a pickle 2; the salinity is about 12-15 degrees. In this embodiment, white radish is used as a raw material to make the pickle 2. In other embodiments, Chinese cabbage, Korean cabbage or mustard greens can also be used as pickles, but the present invention is not limited thereto.

Next, the pickled food 2 is drained of excess water and placed in an oxygen barrier bag 1, and an opening of the oxygen barrier bag 1 is sealed; the oxygen barrier bag 1 can be made of an aluminum foil laminate bag, which has the functions of moisture-proof, light-proof, and oxygen-proof. A one-way valve 11 for limiting the flow direction of gas is provided on one of the vent holes of the oxygen barrier bag 1. The one-way valve 11 normally blocks the outside air from entering the oxygen barrier bag 1 with a blocking portion for blocking the vent hole from connecting with the outside, and provides the gas in the oxygen barrier bag 1 to be discharged when the internal pressure of the oxygen barrier bag is greater than the external pressure.

Finally, the oxygen barrier bag 1 is subjected to a heating process at 60°C-80°C for 3-6 hours, so that most mesophilic bacteria are difficult to survive (the preferred temperature of mesophilic bacteria is 5°C-50°C), thereby forming a sterile environment in the oxygen barrier bag 1 to extend the shelf life of the pickled food 2.

It can be seen from the above-mentioned fresh-keeping packaging method that the fruits and vegetables are pre-pickled with salt to form pickles 2. Since bacteria have poor salt tolerance and the osmotic pressure generated when salt dissolves is not conducive to bacterial growth, when salt molecules enter the interior of the food, water molecules are released to achieve a dehydration effect. The dehydration inside the food causes the water activity to decrease, making it difficult for bacteria to survive. The present invention further places the pickle 2 in the oxygen barrier bag 1 and heats it in an environment of 60°C to 80°C for 3 to 6 hours, so that the temperature inside the oxygen barrier bag 1 can be heated to about 60°C to 80°C, making it difficult for most bacteria (thermophiles) to survive, thereby forming a sterile environment in the oxygen barrier bag 1 to extend the shelf life of the pickle 2.

It should be noted that when the pickle 2 is placed in the oxygen barrier bag 1 and produces carbon dioxide and other gases due to respiration, or when the oxygen barrier bag 1 is heated to cause the air inside to expand due to heat, the pressure inside the oxygen barrier bag 1 is greater than the pressure outside the oxygen barrier bag 1, and the blocking portion of the one-way valve 11 is pushed outward by the gas inside the oxygen barrier bag 1, so that the inside of the oxygen barrier bag 1 is connected to the outside, whereby the gas can be discharged from the inside of the oxygen barrier bag 1 through the vent hole. When the pressure inside the oxygen barrier bag 1 drops to balance with the outside pressure, the blocking portion of the one-way valve 11 will block the vent hole again to prevent the outside air from entering the oxygen barrier bag 1, thereby preventing the outside bacteria from entering the oxygen barrier bag 1 and affecting the preservation of the pickle 2.

By the above-mentioned method of the present invention, the temperature inside the oxygen barrier bag 1 can be heated to about 60°C~80°C by heating the oxygen barrier bag 1 in an environment of 60°C~80°C for 3~6 hours, making it difficult for most bacteria (thermophiles) to survive, thereby forming a sterile environment in the oxygen barrier bag 1, without adding too much salt to reduce the salt content of the pickle to 12~15 degrees, and without adding any chemical ingredients, thereby achieving a natural and less burdensome fresh-keeping packaging method and extending the shelf life of the pickle 2.

The disclosure of the above embodiments is only used to illustrate the present invention, not to limit the present invention. Therefore, any change in numerical values or replacement of equivalent elements should still fall within the scope of the present invention.

In summary, those familiar with the art will be able to understand that the present invention can achieve the aforementioned purpose and is in compliance with the provisions of the Patent Law, and therefore can file an application in accordance with the law.

1: Oxygen barrier bag 11: One-way valve 2: Pickles

Figure 1 is a flow chart of the steps of the present invention; Figure 2 is a three-dimensional schematic diagram of the oxygen barrier bag of the present invention; Figure 3 is a cross-sectional view of the oxygen barrier bag of the present invention.

Claims (4)

A method for preserving pickled food and packaging, comprising the following steps: a. pickling fresh pickled fruits and vegetables with salt to make a pickle; b. draining excess water from the pickle and placing it in an oxygen barrier bag, and sealing an opening of the oxygen barrier bag, wherein the oxygen barrier bag is provided with a one-way valve to allow the gas inside the oxygen barrier bag to be discharged; c. subjecting the oxygen barrier bag to a heating process in an environment of 60°C to 80°C, and the heating time of the heating process is 3 to 6 hours. A method for preserving pickled food as described in claim 1, wherein the salinity of the pickled food is 12 to 15 degrees. The pickle preservation packaging method as described in claim 1, wherein the pickle is made from white radish as a raw material. In the pickled food preservation packaging method as described in claim 1, the oxygen barrier bag 1 is composed of an aluminum foil laminate bag.

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