Low-salt pickled fermented Allium chinense and processing method thereof

A processing method and technology of scallions, which are applied in the field of low-salt pickled and fermented scallions and their processing, can solve the problems of high nitrite residues, unsafe products, long pickling time, etc., and achieve low sulfur dioxide content, Safe to eat and unique ingredients

Inactive Publication Date: 2011-09-14
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can solve the problems caused by high salt pickling, adding alum, and excessive use of sulfur dioxide in the traditional processing technology, such as large pollution, poor product flavor, long pickling time, high nitrite residue, unstable quality, and food consumption. Unsafe and other disadvantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Remove the fibrous roots of fresh stalks, leave 1.5-2cm of the above ground stems, rinse them with clean water repeatedly, then take 44 kg of washed fresh stalks, add 9.8 kg of salt, 45.3 kg of drinking water, and 0.4 kg of citric acid at 15°C. 0.3 kg of glacial acetic acid and 0.2 kg of sodium metabisulfite are pickled and fermented for 10 days; then the pickled and fermented lotus heads are rinsed with water for 1-2 times and drained. The fermented lotus heads are marinated in drained water at 16°C. Add 8.5 kg of salt, 45 kg of drinking water, 0.3 kg of citric acid, and 0.2 kg of glacial acetic acid to the 46 kg of the first 46 kg, soaked and fermented for 32 days to make the second fermented lotus;

[0026] Take 0.25 kg of citric acid, 0.2 kg of glacial acetic acid, 4.5 kg of white sugar, and 0.05 kg of sweeteners other than white sugar, add 95 kg of water at 88°C to dissolve it, and cool to room temperature to make a soup;

[0027] Choose dried red peppers with a length ...

Embodiment 2

[0030] Remove the fibrous roots of fresh scallops, leave 1.5-2cm of the above ground stems, rinse them with clean water repeatedly, and then take 45.3 kg of washed fresh scallions, add 9 kg of salt, 45 kg of drinking water, and 0.3 kg of citric acid at 25°C. 0.25 kg of glacial acetic acid and 0.15 kg of sodium metabisulfite are pickled and fermented for 12 days; then the pickled and fermented lotus heads are rinsed with water for 1-2 times and drained. The fermented lotus heads are marinated in drained water at 25℃ Add 7.65 kg of salt, 42 kg of drinking water, 0.2 kg of citric acid, and 0.15 kg of glacial acetic acid to the first 50 kg, soaked and fermented for 60 days to make secondary fermented lotus;

[0031] Take 0.4 kilograms of citric acid, 0.3 kilograms of glacial acetic acid, 7.24 kilograms of white sugar, and 0.06 kilograms of sweeteners other than white sugar, add 92 kg of water at 92°C to dissolve it, and cool it naturally to room temperature to make soup;

[0032] Choos...

Embodiment 3

[0035] Remove the fibrous roots of fresh stalks, leave 1.5-2cm of the above-ground stems, rinse them with clean water repeatedly, then take 46 kg of washed fresh stalks, add 9.4 kg of salt, 44 kg of drinking water, and 0.2 kg of citric acid at 20°C. 0.2 kg of glacial acetic acid and 0.2 kg of sodium metabisulfite are pickled and fermented for 11 days; then the pickled and fermented lotus heads are rinsed with water for 1-2 times and drained. The fermented lotus heads are marinated in drained water at 20°C. Add 9 kg of salt, 41.6 kg of drinking water, 0.2 kg of citric acid, and 0.2 kg of glacial acetic acid to the 49 kg of the first 49 kg, pickled and fermented for 45 days to make the second fermented lotus;

[0036] Take 0.58 kg of citric acid, 0.34 kg of glacial acetic acid, 10 kg of white sugar, and 0.08 kg of sweeteners other than white sugar, add 89 kg of water at 90°C to dissolve, then cool to make soup;

[0037] Choose dried red peppers with a length of 6-10cm and cut them in...

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PUM

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Abstract

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermentedAllium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

Description

Technical field: [0001] The present invention relates to a kind of sweet potato, especially a low-salt pickled fermented sweet potato and a processing method thereof. Background technique: [0002] The scientific name of scallion, is an annual perennial herb of the Allium genus Liliaceae. Mature scallions are big and plump, white and crystal clear, spicy and tender, and contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are good cooking condiments and meals. It has the functions of increasing appetite, helping digestion, relieving qi, strengthening the spleen and stomach. Hutou has formed an industry, which has flowed into thousands of households through the market, appeared on the dining tables of many large hotels and hotels in famous cities, and appeared in people's colorful lives. [0003] At present, the processing method of pickled scallops is mainly to use more than 20% salt for pickling to preserve the embryo, and to remove th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李罗明彭凤祥王非邹志良
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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