Pickle preparation method

A pickle and vegetable technology, which is applied in food preparation, preservation of fruits/vegetables with acid, climate change adaptation, etc. It can solve the problems of health hazards of eaters, residual vegetables, and cleaning of difficult pollutants, etc., and achieve simplified production Craftsmanship, shorten production cycle, bright color effect

Inactive Publication Date: 2009-06-17
SHANGHAI DETONG ENERGY & ENVIRONMENTAL PROTECTION TECH
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, different vegetables will encounter different pollutions in the process of planting, such as pollution from the environment and pesticides, and it is not easy to clean all the pollutants when cleaning vegetables, and th

Method used

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Examples

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Embodiment Construction

[0009] Choose fresh vegetables, remove the roots and rotten leaves, wash and cut them, and cut vegetables such as cabbage, radish, celery, jar beans, carrots, green cabbage, ginger, artichoke, garlic, bitter gourd, cucumber, cowpea, baby cabbage, etc. The classification is cut into 3 to 8 centimeters long (the length is less than 5 centimeters is not cut), and the width and thickness of more than 2 centimeters are changed to between 0.5 and 2 centimeters.

[0010] Dry it and add the prepared soaking solution: it includes 5-8 parts of raw salt, 3-5 parts of sugar, 1-2 parts of Chinese prickly ash, 1-2 parts of tangerine peel, 1-2 parts of betel nut skin, 1-2 parts of olive skin 1-2 parts of back fragrance, 1-2 parts of star anise, 86-75 parts of raw water.

[0011] Compress the raw materials, pour the soaking solution layer by layer, and introduce ozone gas into the space in the kimchi pickling container until the space in the container is full of ozone. Use ozone to sterilize...

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PUM

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Abstract

The present invention relates to a preparation method of kimchi, which includes the following steps, (1) first of all, selecting fresh vegetables as raw material, adding raw salt, sugar, pepper, dried tangerine peel, pinang skins, olive skin, huixiang, anise and raw water for making a soak solution; (2) placing a layer of raw material and then spraying a layer of soak solution and compacting; (3) placing the two-thirds part of the curing tank, and adding the soak solution to immerge the raw materials; (4) finally, loading the ozone into the curing tank through the hose, until smelling the ozone, capping for sealing. The invention adopts fresh vegetables as raw material, input raw water, raw salt, and ozone, for aseptic processing, so as to obtain a nutrient-rich green food kimchi which has brilliance color, no preservatives, and can be preserved for a long-term. The preparation method of kimchi not only simplifies the kimchi production process, but also greatly shortens the production cycle of the kimchi; the saline salinity and sweetness of the kimchi juice can be flexibly modulated based on different dietary habits and tastes, which is suitable for producing kimchi with various flavor and tastes.

Description

technical field [0001] The invention relates to a method for preparing pickles. Background technique: [0002] During the process of pickling pickled vegetables, usually the vegetables are put into the tank and pressed tightly, then water is put into the tank, and the bowl lid is covered to seal. However, different vegetables will encounter different pollutions during the planting process, such as pollution from the environment and pesticides, and it is not easy to clean all the pollutants when cleaning vegetables, and there are always some residues left on the vegetables. In addition, during the pickling process, a layer of white film-like microorganisms, namely mildew, is easy to grow on the surface of the brine, causing harm to the health of the eater. Contents of the invention [0003] In order to overcome the defects of the prior art, the invention provides a safe and reliable method for making pickles without chemical pollution during pickling. [0004] In order to...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
CPCY02A40/90
Inventor 叶慧君王胜英
Owner SHANGHAI DETONG ENERGY & ENVIRONMENTAL PROTECTION TECH
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