Vegetable pickling agent preparation method

Abstract

The invention relates to a vegetable pickling agent, belonging to the technical field of vegetable pickling agent preparation methods. The pickling agent is a general inventive concept and relates to two inventions including a direct vegetable pickling formula and a blanched vegetable pickling formula. The preparation method comprises the following steps of: fully stirring and uniformly mixing lactic acid (50%) 35, malic acid 2.5, citric acid 2.5, calcium lactate 2.5, sodium glutamate 125, disodium succinate 7.5, sodium chloride 670, stevioside 2.5, amino acid type flavoring 12, phytic acid 5, water 37.5 L, medical stone 2000 and sweet potato starch slurry 10.5 L; filtering out stone by adding into a water solution of medical stone, homogenizing the mixture through a homogenizer, and randomly sterilizing, packaging and bottling the mixture to obtain the finished product; alternatively filtering out stone by adding medical stone into the sweet potato starch slurry, homogenizing the mixture through a homogenizer, and randomly sterilizing and packaging the mixture to obtain the finished product. The pickling agent can enable pickled vegetables to have good flavor, so that nutrients required for the dietary structure of human are reasonably supplied, the balance of human body functions is promoted, and the defects of softened and deteriorated vegetables and the like caused by using too salty water or low concentration salt water can be effectively avoided.

Description

Technical field: [0001] The invention belongs to the technical field of preparation methods of vegetable pickling agents, and relates to a vegetable pickling agent. Background technique: [0002] Vegetables are extremely rich in vitamins, chlorophyll acid, good food cellulose and other essential nutrients for the human body. In the good food nutrition combination, it can effectively regulate and regulate the body's functional metabolism, resist and prevent blood system diseases in various bone disease, and is deeply loved by people. With the advancement of modernization and the continuous improvement of healthy living standards, the status of vegetables in the nutritional structure of people's good food appears to be quite potential and irreplaceable, but the edible processing and utilization of vegetables have the contradiction of light weight and singleness. Especially prominent, due to the large ratio of salt and the unreasonable and unscientific method of pickling ingre...

AI Technical Summary

Problems solved by technology

[0003] The purpose of inventing the vegetable pickling agent is to improve the traditional pickled vegetables with large salt content ratio or low salt water concentration, which destroys the deliciousness of vegetables and softens qualitative changes, etc.; to provide a fashionable, household-enterprise, unique flavor, low-cost Delicious salt, suitable taste, rich nutritional value, affordable and convenient vegetable pickling agent essential for people's life