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Pickling salt and preparation method thereof
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A technology for pickle and edible salt, applied in the field of pickle salt and its preparation, can solve the problems of serious homogenization, single variety of pickle salt, can not hinder pickles, etc., and achieves high content of tea polyphenols, less pollutants and uniform particles. Effect
Inactive Publication Date: 2014-06-18
SICHUAN JIUDA SALT MFG CO LTD +1
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Problems solved by technology
[0007] The purpose of the present invention is to provide a new type of pickle salt in view of the problem that the existing pickle salt has a single variety and serious homogeneity, and cannot hinder the production of nitrite in the pickle making process.
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Embodiment 1
[0034] Embodiment 1 (study on optimum percentage of pickle brine)
[0035] A Prepare equal amounts of kimchi brine according to the salt concentration of 4%, 6%, 8%, 10%, 12%, and 14%.
[0036] B. Wash, drain, and evenly cut radish purchased from the market, and put equal amounts into salt water of different concentrations.
[0037] C Every 24 hours, according to the spectrophotometric method in GB 5009.33-2010, detect the content of nitrous acid in kimchi.
[0038] D determines that the optimal percentage of salt water for making pickles is 6-10% according to the nitrite content in pickles at different times (see figure 1 ).
Embodiment 2
[0039] Example 2 (Perilla optimal percentage research)
[0040] A Prepare 4 groups of equal amounts of kimchi brine of the same concentration (the optimum concentration of kimchi brine is known to be 6-10%), and mix 80-300 mesh perilla powder at the ratio of 0.02%, 0.04%, 0.06%, and 0.08%. (concentration in brine) were added to kimchi brine separately.
[0041] B. Wash, drain, and evenly cut radish purchased from the market, and put equal amounts into pickle brine.
[0042] C Every 24 hours, according to the spectrophotometric method in GB 5009.33-2010, detect the content of nitrous acid in kimchi.
[0043] D According to the nitrite content in kimchi at different times, the optimum percentage of perilla in brine is determined to be ≥0.04% (see figure 2 ).
Embodiment 3
[0044] Embodiment 3 (research on the optimum percentage of green tea powder)
[0045] A Prepare 4 groups of equal amounts of kimchi brine of the same concentration (the optimum concentration of kimchi brine is known to be 6-10%), and mix 80-300 mesh green tea powder in proportions of 0.01%, 0.03%, 0.05%, and 0.07% ( concentration in brine) were added to brine respectively.
[0046] B. Wash, drain, and evenly cut radish purchased from the market, and put equal amounts into pickle brine.
[0047] C Every 24 hours, according to the spectrophotometric method in GB 5009.33-2010, detect the content of nitrous acid in kimchi.
[0048] D According to the nitrite content in kimchi at different times, the optimum percentage of green tea powder in brine is determined to be ≥0.05% (see image 3 ).
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Abstract
The invention relates to pickling salt and a preparation method of the pickling salt, and belongs to the technical field of edible products. The pickling salt is formed by the following raw materials in parts by weight of 800-1000 parts of table salt, 1-4 parts of purple perilla powder with the size of 80-300 meshes and 2-7 parts of green teapowder with the size of 80-300 meshes. The preparation method of the pickling salt comprises the following steps of: adding the purple perilla powder and the green tea powder into 1-2.5% of the table salt to be premixed; then, starting a mixer and adding the residual table salt into the mixer; and finally, adding a premixed sample into the mixer and agitating for 10-30 minutes to be mixed uniformly to obtain a pickling salt product. The pickling salt disclosed by the invention sufficiently expresses the synergism antibacterial effect of the purple perilla powder and the green tea powder, can supplement salt amount needed in a pickled vegetable manufacturing process and can inhibit the growth of infectious microbes including bacteria, moulds, saccharomycetes and the like, so that the effect of effectively reducing the content of nitric acid in pickled vegetables is achieved, the safety of eating the pickled vegetables is improved, the flavor of the pickled vegetables is enriched and the product function is enhanced.
Description
technical field [0001] The invention relates to pickle salt and a preparation method thereof, belonging to the technical field of edible products. Background technique [0002] Kimchi has the effects of appetizing, invigorating the spleen, and promoting digestion, and is deeply loved by consumers. At present, the technical content of kimchi salt produced by various domestic salt companies is not high, the variety is relatively single, and the homogeneity is serious. Therefore, ordinary kimchi salt only has the function of protecting crispness, and cannot meet the needs of consumers in terms of color, aroma and taste. However, the most important thing is that vegetables will produce nitrite during the pickling process, which is a problem that must be paid attention to when making pickles. On the one hand, nitrite reduces the oxygen-carrying capacity of the blood, leading to methemoglobinemia; on the other hand, nitrite can also react with secondary amines in the human body t...
Claims
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Application Information
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