Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of pickles, which are applied in the food field, can solve problems such as human harm, achieve rich nutrition, improve people's quality of life and health, and have the effect of spicy, sour and sweet
Inactive Publication Date: 2011-06-22
孙小玲
View PDF4 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
There are many kinds of spicy pickles containing chemical add
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0008] Main ingredients for marinating: Wash the cabbage, cut each plant into two pieces, put it in a tank, and marinate it at 10-20 degrees Celsius for 3-5 days with half the amount of salt.
[0009] Prepare fine ingredients: Shred radishes, carrots, apples, pears, and green onions, and mash garlic into mashed garlic.
[0010] Mixing: Mix the prepared fine ingredients with chili powder, monosodium glutamate and half of the rest of the salt evenly.
[0011] Sandwiching: evenly sandwich the mixed fine ingredients between the cabbage leaves, and store them at room temperature for 10 hours, so that the nutrients of the fine ingredients can penetrate into the main ingredients and the finished product is formed.
[0012] This spicy pickle can be stored at -5-5 degrees Celsius for 60 days without changing the taste; when the temperature is slightly higher, it will have a slightly sour taste, but it does not affect the quality and does not affect the food.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
A manufacturing method of pungent salted vegetables belongs to the food field. Common pungent salted vegetables are various, possess various tastes, and different raw materials and processing methods are utilized. Many pungent salted vegetables contain chemical additives, and are harmful to human body in different degrees. The project employs a unique processing method to prepare pungent salted vegetables which possess abundant nutrition, are fragrant, pungent, sour, and sweet, have a delicious taste, and do not contain any chemical additive. The invention provides an ideal delicious food to accompany a meal. The pungent salted vegetables comprise the following raw materials of, by weight, 7.5 kg of cabbages, 1.5 kg of radishes, 1 kg of carrots, 1 kg of apples, 1 kg of pears, 1 kg of scallion, 1.5 kg of garlic, 0.25 kg of capsicum mince, 0.025 kg of gourmet powder, and 0.5 kg of salt. The manufacturing process includes the following steps of: preserving main materials; preparing fine materials; mixing materials; switching materials; and finishing end products. The project possesses beneficial effects of: providing an ideal delicious food for the public to accompany a meal, and being good for enhancing people's life quality and health level.
Description
Technical field: [0001] This project involves a spicy pickle and a preparation method thereof, belonging to the field of food. technical background: [0002] There are many kinds of common spicy pickles, the raw materials and processing methods are different, and the tastes are also very different. There are many kinds of spicy pickles that contain chemical additives, which are harmful to the human body in varying degrees. Invention content: [0003] This project adopts a unique processing method to produce a spicy pickle that is rich in nutrition, spicy, sweet, sour, delicious, and without any chemical additives, and provides an ideal delicious food for the public. [0004] The raw materials of this project include cabbage, radish, carrot, apple, pear, onion, garlic, chili powder, monosodium glutamate, and table salt. Among them, cabbage is the main ingredient, and radish, carrot, apple, pear, onion, garlic, chili powder, monosodium glutamate, and salt are the fine ingr...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.