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Processing method of pickled burdocks

A processing method and technology of burdock, which is applied in the processing of burdock and salted burdock, can solve the problems of short storage time, low added value of products, and inability to transport long distances, so as to improve freshness and taste, and pickle effect Good, the effect of extending the shelf life

Inactive Publication Date: 2012-11-28
扬州东盛食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

However, fresh burdock has a short storage time and cannot be transported over long distances, and the added value of the product is low

Method used

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Examples

Experimental program
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Embodiment Construction

[0013] A processing method for salted burdock, comprising the following steps:

[0014] (1) Cleaning and peeling: Rinse the burdock with high-pressure water to remove the dirt on its surface, cut off the root of the cleaned burdock with a stainless steel knife, and then peel it with a planer. Plane the skin, so that the skin is clean and the surface is smooth and round;

[0015] (2) Initial pickling: put the peeled burdock into the initial pickling brine and marinate for 20-28 hours. The initial pickling brine is an aqueous solution containing citric acid, sodium pyrosulfite, and salt, wherein the mass of citric acid and sodium pyrosulfite The percentage concentration is 0.15-0.25%, 0.08-0.15%, respectively, and the Baume degree of brine is 20-25Be;

[0016] (3) Re-salting: remove the burdock after the initial pickling, drain the initial pickling brine, and then move to the re-salting brine to marinate for 5-10 days. The re-salting brine is an aqueous solution containing citr...

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PUM

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Abstract

The invention discloses a processing method of pickled burdocks, and in particular relates to a processing method of pickled burdocks, belonging to the technical field of food processing. The processing method comprises the following steps of cleaning fresh burdocks, removing the peel, pickling for the first time, pickling again, checking, finishing, processing, rinsing, packaging and checking a finished product so as to obtain the pickled burdocks. The processing method, provided by the invention, has the advantages of simple processing process, and easy production and manufacturing, the obtained products can preserve nutrition of the burdocks well, the fresh-keeping shelf life is prolonged, and the obtained products are convenient for eating, good in taste, safe, sanitary and excellent in pickling effect.

Description

technical field [0001] The invention discloses a processing method of burdock, in particular to a processing method of salted burdock, and belongs to the technical field of food processing. Background technique [0002] Burdock is a biennial herb that contains various amino acids necessary for the human body, and the content is relatively high, especially the amino acids with special pharmacological effects. For example, aspartic acid, which has a brain-building effect, accounts for 25%-28% of the total amino acids. Arginine accounts for 18%-20%, and contains Ca, Mg, Fe, Mn, Zn and other macro and trace elements necessary for the human body; its polyphenols have anti-cancer and anti-mutation effects, so they have high nutritional value and a wide range of pharmacological activities. But fresh burdock has a short storage time and cannot be transported over long distances, and the added value of the product is low. Contents of the invention [0003] The technical problem t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/214A23L19/20A23L19/10
Inventor 马以中
Owner 扬州东盛食品有限公司
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