Method for preparing pickles

The technology of pickles and sauce stains is applied in the field of preparation of pickled vegetables, which can solve the problems of poor production environment, large floor space, poor sanitary conditions, etc., and achieve the effects of complete decomposition, reduced labor intensity, and reduced production costs.

Inactive Publication Date: 2010-12-15
HEBEI BAODING HUAIMAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The entire production process takes 3 months, the cycle is long, the labor intensity is high, the floor area is large, the whole process is manually operated, the production environment is poor, and the sanitary conditions are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the present embodiment comprises the following steps:

[0018] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.15, soybean koji 0.2, edible alcohol 0.025, and salt 0.025. After first liquefying said amount of flour with 9 units of α-amylase per gram of starch, and then saccharifying with 125 units of glucoamylase per gram of starch, add said amount of soybean koji made by Aspergillus oryzae, and simultaneously add all The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 40° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0019] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squeeze out the juic...

Embodiment 2

[0020] Embodiment 2, the present embodiment comprises the following steps:

[0021] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.3, edible soybean meal 0.1, edible alcohol 0.04, and table salt 0.015. After first liquefying the amount of flour with α-amylase of 10 units per gram of starch, and then saccharifying with 130 units of glucoamylase per gram of starch, add the amount of edible soybean meal made by Aspergillus oryzae, and simultaneously add the The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 43° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0022] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squ...

Embodiment 3

[0023] Embodiment 3, the present embodiment comprises the following steps:

[0024] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.25, soybean koji 0.115, edible alcohol 0.035, and salt 0.02. After first liquefying said amount of flour with α-amylase of 8 units per gram of starch, and then saccharifying with 120 units of glucoamylase per gram of starch, add the amount of soybean koji made by Aspergillus oryzae, and simultaneously add the The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 42° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0025] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squeeze out the juic...

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PUM

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Abstract

The invention discloses a method for preparing pickles. The method comprises the following steps of: (1) preparation of sweet flour paste juice: taking 1 weight part of flour, 1.15 to 1.3 weight parts of water, 0.1 to 0.2 weight part of soybean yeast or edible bean pulp, 0.025 to 0.04 weight part of edible alcohol and 0.015 to 0.025 weight part of salt, liquefying the flour by using alpha-amylase, then saccharifying the flour by using saccharifying enzyme, adding the soybean yeast or the edible bean pulp, the edible alcohol and the salt into the flour at the same time, stirring the mixture uniformly and fermenting the mixture for 10 to 20 days at the temperature of between 38 and 47 DEG C to form fermented paste, filter-pressing the fermented paste, and taking the juice, namely the sweet flour paste juice; and (2) preparation of the pickles: salting vegetables, cutting the vegetables and then desalting and dehydrating the vegetables, saucing the vegetables into the twice-used sweet flour paste juice for 24 hours, extruding the vegetables, then saucing the vegetables into the once-used sweet flour paste juice for 24 hours, extruding the vegetables again, and saucing the vegetables into the unused fresh sweet flour paste juice for 24 to 48 hours. The method has the advantages of short period, small floor area, low production cost, sanitation and reliability.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing pickles. Background technique [0002] In order to adapt to the fast pace of life of consumers, various vegetable products, such as various pickles, are more and more popular with consumers. At present, there are many pickled vegetable products on the market, but their nutritional content is low and the taste is single. Especially most pickle products are not easy to preserve after opening the bag, and chemical preservatives are used in the preparation process, which is harmful to people's health. [0003] In the traditional pickle production process, the production process of sweet noodle sauce is: after inserting pure Aspergillus oryzae spores in the steamed flour, after 48-72 hours of koji making, after the koji is finished, mix it with salt water, After 20 days of fermentation at a temperature of 45°C, it is made by fermenting at room temperature for 2 to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 曹宝忠苏迎会
Owner HEBEI BAODING HUAIMAO
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