Process of making frozen light pickled seasoning vegetable

Abstract

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

Description

technical field

[0001] The invention discloses a method for preparing frozen lightly pickled seasoning vegetables, which belongs to the technical field of deep processing of agricultural products. Background technique

[0002] Vegetable pickling is a relatively simple and ancient processing and storage method, which has dominated the field of vegetable processing for a long time. Traditional pickled vegetables rely on the antiseptic effect of high-concentration salt to achieve the purpose of preservation. However, in recent years, consumers have higher and higher requirements for nutrition, low-saltization, naturalization, delicacy, convenience, and diversification of pickled vegetables. As a method and means of vegetable storage, pickling has played an important role. In order to reduce, and as a taste of the role has not decreased. In order to meet the needs of consumers, low-salt pickled vegetables called "shallow pickled vegetables" have appeared in foreign countries in...