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Method for preserving food

A technology for pickled food and food, applied in food preservation, food preparation, food science and other directions, can solve the problems of unseen PET bottled pickled food and other problems, achieve labor saving, good compressive strength, and easy-to-shape compressive strength. Effect

Inactive Publication Date: 2009-12-16
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no report on using PET material as a container to pickle food at present, and there is no PET bottled pickle food on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Mix water and salt into kimchi brine at a ratio of 3.5:1 and pour it into a container made of PET material. After washing and drying the selected cabbage, put it into a container made of PET material containing brine Immerse in salt water and seal the container. After marinating for 12 days, take out the cabbage, the cabbage is yellow-green, bright in color and pure in smell.

[0031] Take the pickled cabbage, rinse it with water, heat it to 60°C for 10 minutes, and after it cools down, it can be canned.

[0032] Referring to GB / T 5009.33-2008, the nitrite content in pickled cabbage was detected by ion chromatography, and the content was 2.4 mg / kg, which met the relevant national standards.

Embodiment 2

[0034] Mix water and salt into brine at a ratio of 4:1, pour it into a container made of PET material, wash and dry the selected fungus, and put it into a container made of PET material with salt water. and immersed in salt water, seal the container. After marinating for 15 days, remove the fungus, the fungus is purple-black, bright in color, crisp in taste and pure in smell.

[0035] Take the pickled fungus, rinse it with water, and heat it to 60°C for 30 minutes. After it cools, it can be canned.

[0036] Referring to GB / T 5009.33-2008, the nitrite content in pickled fungus was detected by ion chromatography, and its content was 2.4 mg / kg, which met the relevant national standards.

Embodiment 3

[0038] Mix water and salt into brine at a ratio of 4.5:1, and pour it into a PET plastic bottle. After washing and drying the bamboo shoots, put them into a container made of PET material containing brine and immerse them in the brine. Seal the container. After marinating for 14 days, take out the bamboo shoots, which are white (slightly yellow) and have a pure taste.

[0039] Take the pickled bamboo shoots, rinse them with water, and heat them to 60°C for 20 minutes. After cooling, they can be canned.

[0040] Referring to GB / T 5009.33-2008, the nitrite content in pickled bamboo shoots was detected by ion chromatography, and the content was 1.0 mg / kg, which met the relevant national standards.

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PUM

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Abstract

The invention discloses a method for preserving food, comprising the steps: cleaning raw materials of food, airing, and placing into a container made of PET materials; adding salt water sufficient to submerge raw materials of food into the container, weight ratio of salt and water in the salt water being 3.5 to 4.5:1, hermetically preserving for 12 to 25 days; after flushing the preserved raw materials of food, heating 10 to 30 minutes for sterilization. The method has simple technique, low cost, evident reduction for nitrite content of the preserved food, and wide industrial application prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling food. Background technique [0002] In China, pickled food has a long history, and pickled food is deeply loved by the people for its unique flavor and taste. In recent years, a large number of bagged or bottled pickled foods have also appeared on the market. Most of them use the traditional pickled food method, that is, put pickled foods into fired earthen pots, clay pots or glass jars, and pickle them for several times. After adding preservatives, it is then put into vacuum plastic bags, or sterilized by irradiation after bagging to prolong the shelf life of food. [0003] The traditional method of pickling food has always had the problem of high nitrite content. According to relevant national standards, the nitrite content in pickles cannot exceed 20mg / KG. Although pickles on the market can meet national regulations, their The nitrite content is more than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/218A23L3/358A23L3/3589A23L3/00A23B4/023A23B4/005A23B7/157A23B7/158A23B7/005A23B4/26A23L13/70A23L19/20
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV