Chinese-style pickle, preparation method and special seasoning liquid formula

Abstract

The invention discloses Chinese-style pickle, and belongs to the fields of food and preparation thereof. The pickle is prepared by soaking fresh pickle raw materials into seasoning, freezing and performing vacuum drying. A preparation method for the Chinese-style pickle sequentially comprises the following steps of: raw material pretreatment, blanching, cooling, dehydrating, primary seasoning, secondary seasoning, soaking, freezing and vacuum drying. A special seasoning liquid formula consists of salt tomato sauce, monosodium glutamate, honey, garlic, ginger, red pepper, capsanthin, alcohol, hydrolyzed vegetable protein, disodium succinate, I+G, vitamin C, citric acid, and the balance of water. The pickle basically reserves nutritional substances, has attractive appearance and long quality guarantee period, and does not have nitrite serving as a harmful substance; the preparation method is simple and quick, is suitable for industrialized large-scale production and sale, and can be used for preparing the pickle; and the special seasoning liquid formula is prepared under the above conditions and has the flavor and the mouthfeel of the conventional Chinese-style pickle.

Description

technical field [0001] The invention belongs to the field of food and its preparation, and in particular relates to pickles, a preparation method and a special seasoning liquid thereof. Background technique [0002] As a kind of traditional food of my country, pickles are deeply liked by broad masses of the people because of their unique local flavor and mouthfeel, and many families can make pickles by themselves. But there are many shortcomings in domestic existing kimchi technology and its products: the existing kimchi technology is complicated, and it needs a long period of pickling and fermentation, which is not suitable for industrialized simple and fast production, and over a long time of pickling will also produce harmful effects on human body. Substances (such as nitrite, etc.); traditional kimchi is usually composed of salt, sugar, soybean paste, and fermented fish sauce commonly used to produce seafood flavor, as well as fish sauce, shrimp paste, etc., although fis...

AI Technical Summary

Problems solved by technology

But there are many shortcomings in domestic existing kimchi technology and its products: the existing kimchi technology is complicated, and it needs a long period of pickling and fermentation, which is not suitable for industrialized simple and fast production, and over a long time of pickling will also produce harmful effects on human body. Substances (such as nitrite, etc.); traditional kimchi is usually composed of salt, sugar, soybean paste, and fermented fish sauce commonly used to produce seafood flavor, as well as fish sauce, shrimp paste, etc., although fish sauce, and fish sauce , shrimp paste, etc. ensure the taste, but because a lot of animal protein is brought in, its shelf life is greatly shortened; at the same time, traditional kimchi products are salted products in order to withstand preservation, and the salt content is high, which is not conducive to health. The taste changes seriously (salty taste is heavy, and the flavor of kimchi itself is masked). Even so, it still has high quality assurance requirements and a short shelf life, which is not suitable for industrialized long-distance transportation and long-term sales on shelves; The original shape of raw materials is completely lost, and the shape and color are unattractive; a large amount of nutrients are lost, and finally only the taste is left without nutritional value

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