Pickling method of fresh vegetables and fruits

Abstract

The invention discloses a pickling method for fresh vegetables and fruits. The method comprises the following steps: a. vegetables and fruits selection and a preprocessing procedure; b. a vacuum deactivation procedure: mixing the vegetables and fruits with salt water in a set proportion, and maintaining vacuum pressure and setting time by vacuum equipment; c. a vacuum cleaning and water maintenance procedure: dripping salt water from the deactivated vegetables and fruits, mixing the vegetables and fruits with clear water, maintaining a near vacuum pressure and setting time by vacuum equipment; d. a dehydration procedure: dehydrating surface water on vegetables and fruits after cleaning and water maintenance; e. a vacuum pickling procedure for finished products: mixing the dehydrated vegetables and fruits with flavorings, maintaining a near vacuum pressure and setting time by vacuum equipment, resuming to an atmospheric pressure and removing pickled vegetables and fruits to obtain finished products. The pickling method can increase freshness, sanitation and pickling rate of vegetables and fruits and realize rapid batch production, and has promising business value.

Description

technical field [0001] The present invention relates to a method for brewing fresh vegetables, fruits and vegetables, and mainly refers to a method for brewing fruits and vegetables that can improve the freshness, sanitation and taste efficiency of vegetables and fruits and vegetables. Background technique [0002] It is known that various seasonings are often added to vegetables and fruits to enhance the taste. However, because the seasonings only adhere to the surface of the vegetables and fruits and cannot fully taste, resulting in unsatisfactory taste, and the known brewing technology can improve the taste of seasonings. Tasty pickles, this kind of production method generally selects the raw materials of vegetables and fruits and pre-processes the slices, and then manually smears the saturated salt solution on the surface of the vegetables and fruits or soaks the vegetables and fruits for more than 2 hours, so that the salt can penetrate the inside of the vegetables and v...

AI Technical Summary

Problems solved by technology

[0002] It is known that various seasonings are often added to vegetables and fruits to enhance the taste. However, because the seasonings only adhere to the surface of the vegetables and fruits and cannot fully taste, resulting in unsatisfactory taste, and the known brewing technology can improve the taste of seasonings. Tasty pickles, this kind of production method generally selects the raw materials of vegetables and fruits and pre-processes the slices, and then manually smears the saturated salt solution on the surface of the vegetables and fruits or soaks the vegetables and fruits for more than 2 hours, so that the salt can penetrate the inside of the vegetables and vegetables to kill green. It also inhibits the enzyme activity that destroys the raw materials of vegetables, fruits and vegetables, and can remove odors. After killing greens, the vegetables are manually washed to remove the salt. After washing, seasonings are added to match the taste and mixed with fruits and vegetables. Seasoning seasoning to complete the finished product

[0003] However, the above-mentioned traditional kimchi production method takes a long time, and it often needs to be pickled for several days before it can be sold and tasted. It has the disadvantages of slow production efficiency, and the process of killing greens and cleaning will require a lot of labor costs, and the commercialization of kimchi in mass production requires a larger space. , and it is unavoidable to add preservatives or high-concentration salt to preserve food, which will reduce the fresh taste of kimchi. In addition, when the greening or cleaning process is not complete, there may still be parasite eggs harmful to human body on the surface of vegetables and fruits, and the parasite eggs have eggs Shell protection, and it is not easy to eliminate during the pickling process, causing human body to still have hidden dangers to health after eating the kimchi

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