Sour sweet pickles and the making process

A pickle and taste technology, which is applied in the direction of preservation of fruits/vegetables with acid, food preparation, preservation of fruits and vegetables, etc., can solve the problems of long production cycle and high cost of pickle, and achieve the effects of short production cycle, increased appetite, and simple operation

Inactive Publication Date: 2007-08-22
林栋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of kimchi with sour and sweet taste and its preparation method in order to solve the problems of high cost and long production cycle of producing kimchi with sour and sweet taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] Specific embodiment 1: In this embodiment, the sweet and sour kimchi is composed of main ingredients and ingredient liquid; the main ingredients account for 58-61% of the total weight of the kimchi, and the rest is the ingredient liquid; the main ingredients are wild mountain pepper, small pepper, and fresh garlic Or Dihuan, the ingredients are water, acetic acid, citric acid, sweetener, sodium saccharin and preservatives, of which water accounts for 29 to 36.7% of the total weight of kimchi, acetic acid accounts for 2.0 to 3.5% of the total weight of kimchi, and citric acid accounts for 0.3~1.5% of the total weight of kimchi, sweeteners 0.08~0.4% of the total weight of kimchi, sodium saccharin occupies 0.01~0.015% of the total weight of kimchi, salt 0.15~0.2% of the total weight of kimchi, preservatives account for the total weight of kimchi 0.015% to 0.1% by weight.

specific Embodiment approach 2

[0008] Specific embodiment 2: The main ingredient of this embodiment is wild pepper, fresh garlic or ground ring. Others are the same as the first embodiment.

specific Embodiment approach 3

[0009] Specific embodiment 3: The sweetener of this embodiment is aspartame or a combination of aspartame and cyclamate. Others are the same as the first embodiment.

[0010] In this embodiment, when the sweetener is a composition, cyclamate is added in an amount of 0.05-0.065% of the total weight of kimchi, and the remaining sweetness is supplemented with aspartame.

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PUM

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Abstract

The present invention relates to food, and is especially sour sweet pickles and the making process. The present invention making sour sweet pickles with the main material including rod chilli, small chilli, fresh garlic and Dihuan and the supplementary material including water, acetic acid, citric acid, sweetener, saccharin sodium and preservative. The making process includes the following steps: sorting material, pickling, eliminating pickled salt water, washing the pickled material for three times, treating with the supplementary material, sorting and packing. The sour sweet pickles have the functions of appetizing and eliminating oily feeling. The present invention has the advantages of simple operation, short production period and low production cost.

Description

Technical field [0001] The invention relates to a food and a preparation method thereof. Background technique [0002] In the production process of sweet and sour kimchi, sugar and honey are used to achieve the desired sweetness of the taste. The high prices of sugar and honey increase the production cost; to achieve the sweetness required by the taste, the sugar concentration must be high, which makes the penetration time longer and slows down the production speed. Summary of the invention [0003] The purpose of the present invention is to solve the current problems of high cost and long production cycle for producing sweet and sour kimchi, and to provide a sweet and sour kimchi and a preparation method thereof. The sweet and sour kimchi of the present invention is composed of a main ingredient and an ingredient liquid; the main ingredient accounts for 58-61% of the total weight of the kimchi, and the rest is an ingredient liquid; the main ingredient is wild mountain pepper, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/236A23B7/10A23B7/08A23B7/154A23L19/20A23L27/30
CPCY02A40/90
Inventor 林栋周振艳薛慧慧
Owner 林栋
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