Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature

A fresh-keeping method and wild vegetable technology, which is applied in the fields of fruit and vegetable preservation, acid preservation of fruits/vegetables, food preservation, etc., can solve the problems of being unable to trade in the market, perishable, etc., achieve no toxic side effects, improve freshness and taste Effect

Inactive Publication Date: 2008-10-15
王向前
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled cabbage and kimchi are easy to rot after processing
Wild vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Soak the processed sauerkraut, kimchi and desalted wild vegetables in the preservative solution for 1 minute, measure them into the bag and evacuate;

[0011] Described fresh-keeping solution is: mass ratio meter, pH value 3.0, water 1000ml, sorbic acid 1g, sodium glutamate 2g, citric acid 2.5g, sodium metabisulfite 0.4g, sodium benzoate 3.6g;

[0012] The raw materials used in the fresh-keeping solution must be food additives approved by the World Health Organization (WHO) and the Ministry of Health.

Embodiment 2

[0014] Soak the processed sauerkraut, kimchi and desalted wild vegetables in the preservative solution for 5 minutes, measure them into the bag and evacuate;

[0015] Described fresh-keeping liquid is: mass ratio meter, pH value 4.0, water 1500ml, sorbic acid 1.5g, sodium glutamate 4g, citric acid 3.5g, sodium metabisulfite 1.0g, sodium benzoate 4.6g;

[0016] The raw materials used in the fresh-keeping solution must be food additives approved by the World Health Organization (WHO) and the Ministry of Health.

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PUM

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Abstract

The invention relates to a method for keeping pickled Chinese cabbage, pickled vegetables and wild vegetables at room temperature, and is characterized in that the method comprises the following steps: soaking pickled Chinese cabbage, pickled vegetables and desalted wild vegetables respectively in a fresh-keeping liquid for 1-5 minutes, weighing and vacuum-bagging. The fresh-keeping liquid has a pH value of 3.0-4.0 and is composed of 1000-1500 ml of water, 1-1.5 g of sorbic acid, 2-4 g of sodium glutamate, 2.5-3.5 g of citric acid, 0.4-1.0 g of sodium metabisulfite, and 3.6-4.6 g of sodium benzoate. The raw materials of the fresh-keeping liquid are food additives permitted by World Health Organization (WHO) and National Ministry of Health. The method in the invention has the advantages that: with the fresh-keeping method, the pickled Chinese cabbage, pickled vegetables and wild vegetables have no toxicity and adverse effect and have good taste and freshness.

Description

technical field [0001] The invention discloses a fresh-keeping method for sauerkraut, kimchi and wild vegetables at room temperature. Background technique [0002] All kinds of vegetables and wild vegetables are very seasonal and the cycle is very short. The mountain and wild cycle is shorter, around January. Can only be pickled for storage. Sauerkraut and kimchi are easy to rot after processing. After desalination, wild vegetables are more perishable and cannot be traded in the market. Contents of the invention [0003] The object of the present invention is to provide a method for keeping fresh at normal temperature of sauerkraut, kimchi and wild vegetables. [0004] Technical scheme of the present invention is: [0005] Soak the processed sauerkraut, kimchi and desalted wild vegetables in the preservative solution for 1-5 minutes respectively, then measure them into the bag and evacuate them. [0006] The preservation liquid is: mass ratio meter, pH value 3.0-4.0,...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/10
CPCY02A40/90
Inventor 王向前彭农
Owner 王向前
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