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Method of making dry pickles

A production method and technology for dried sauerkraut, applied in food preparation, application, food science and other directions, can solve problems such as spoilage, rotten sauerkraut, and sauerkraut restricting the development of sauerkraut, and achieve the effect of solving storage problems

Inactive Publication Date: 2014-03-05
李绍云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a product with high lactic acid content, sauerkraut can inhibit the growth of miscellaneous bacteria in a short period of time, and over time, the miscellaneous bacteria will gradually adapt to the acidic environment, and the large-scale reproduction of miscellaneous bacteria will cause sauerkraut to rot and deteriorate.
Therefore, the storage problem of sauerkraut has restricted the development of sauerkraut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 A method for making dried sauerkraut: remove impurities from the mustard, wash it with water, drain it, weigh 100 kilograms of fresh mustard, rub the rhizome of the mustard into filaments, cut the leaves into 5-8 cm long sections, mix and add 1.5 kg Put salt into the vat and marinate for 25 days. The mouth of the vat can be opened or covered, but not sealed. The so-called open pickling means that it is not sealed. Pull out the pickled sauerkraut from the pickling tank, drain the sauerkraut juice, and dry it at 60-62°C for 13-14 hours until the water content of the dried sauerkraut reaches 8 End when %-9%, obtain 21 kilograms of dried sauerkraut. Take 6.5 grams of Chinese prickly ash, 8.4 grams of aniseed, 11 grams of ginger, 126 grams of pepper, and 170 grams of edible salt, boil them in 2 kilograms of boiling water for 10 minutes, then take the same amount of sauerkraut juice extracted from pickled sauerkraut, mix evenly, and spray it on the Put it on the...

Embodiment 2

[0013] Example 2 A method for making dried sauerkraut; remove impurities from carrots and mustard greens, wash them with water, drain them, weigh 50 kilograms of fresh carrots and 50 kilograms of fresh mustard greens, cut the rhizomes of carrots and mustard greens into 5-8 cm long, equal in width and thickness 0.5-1cm strips, cut the mustard leaves into 5-8cm lengths, mix and add 1 kg of salt, put it into an open vat to pickle sauerkraut, control the pickling temperature at 12-15°C, and marinate for 20 days . Pull out the pickled sauerkraut from the pickling tank, drain the sauerkraut juice, and dry it at a temperature of 55-58°C for 14-15 hours until the water content of the dried sauerkraut reaches 10. End when %-12%, obtain 24 kilograms of dried sauerkraut. Take 12 grams of Chinese prickly ash, 4.8 grams of aniseed, 16 grams of ginger, 96 grams of pepper, and 240 grams of edible salt, boil it in 2.6 kilograms of boiling water for 15 minutes, then mix it with the sauerkr...

Embodiment 3

[0015] A method for making dried sauerkraut; remove impurities from carrots, mustard greens, white radish and kohlrabi, wash and drain, weigh 30 kilograms of carrots, 25 kilograms of mustard greens, 25 kilograms of white radishes and 20 kilograms of kohlrabi, and mix the carrots, white radish Rub the rhizomes of mustard greens into filaments, cut mustard leaves into 5-8cm long sections, cut the kohlrabi into 5-8cm long and 1-2cm wide strips, mix them with 1.3kg of salt, put them in an open jar to marinate To make sauerkraut, the pickling temperature is controlled at 12-15°C, and pickled for 23 days. Fish out the pickled sauerkraut from the pickling vat, drain the sauerkraut juice, and dry it at a temperature of 62--64°C for 13-14 hours until the water content of the dried sauerkraut reaches 10%-11% is finished, and 22.5 kilograms of dried sauerkraut are obtained. Take 9 grams of Chinese prickly ash, 7 grams of aniseed, 14 grams of ginger, 110 grams of chili, and 200 grams of ...

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PUM

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Abstract

The invention discloses a method of making dry pickles, which comprises the following steps: pickling vegetables, drying the vegetables, immersing ingredients into the vegetables and redrying the vegetables to finally obtain the dry pickles with the water content of 8% -12%. When the dry pickles are eaten, the dry pickles need to be soaked in water for about 10 minutes. The dry pickles made by using the method are sour, hot and palatable, is helpful to stimulating the appetite and tonifying the spleen and has a shelf life of more than 24 months. The invention solves the problem of the processing and the storing of the pickles and lays a good technological foundation for the industrial development of the pickles.

Description

technical field [0001] The invention relates to a production method of sauerkraut, in particular to a preparation method of dried sauerkraut. Background technique [0002] Sauerkraut is a product of fresh vegetables fermented and processed by lactic acid bacteria. It has a history of thousands of years in my country and is mainly spread in many countries and regions around the world. Sauerkraut is popular among consumers because of its easy processing and the ability to improve the flavor of vegetables and increase appetite. However, as a product with high lactic acid content, sauerkraut can inhibit the growth of miscellaneous bacteria in a short period of time, and over time, the miscellaneous bacteria will gradually adapt to the acidic environment, and the large-scale reproduction of miscellaneous bacteria will cause sauerkraut to rot and deteriorate. Therefore, the storage problem of sauerkraut has restricted the development of sauerkraut. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李绍云
Owner 李绍云
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