Chinese-style pickle, preparation method and special seasoning liquid formula
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A seasoning liquid and kimchi technology, which is applied in the field of food and its preparation, can solve the problems of high quality guarantee, short shelf life, and shortened shelf life, and achieve the effect of no shrinkage on the outer surface, sufficient nutrients, and extended shelf life
Active Publication Date: 2013-07-10
SICHUAN TIANCHENG FOOD
View PDF4 Cites 1 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
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
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
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0081] The following non-limiting examples illustrate the invention.
[0082] The invention discloses a Chinese-style pickle, which is prepared by adding seasoning and soaking fresh pickle raw materials, freezing and then vacuum-drying. It is specifically prepared by the following method, and its preparation method includes the following steps in turn:
[0083] 1) Raw material pretreatment: raw material sorting (remove hair and other foreign matter and withered yellow leaves), cleaning (washing table three times for washing and cleaning tank for three times soaking in water, fully cleaning the soil and other possible sundries on the surface of raw materials), Pre-sterilization (soak in 500-550ppm sodium hypochlorite solution for 3-5 minutes in a sterilizing tank), cutting (cutting machine 23*24mm straight cut raw materials). The raw materials are usually various vegetables and fruits, such as Chinese cabbage, radish and other vegetables and fruits that are usually used to pre...
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
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...
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.