Leavening agent and method for pickling carrot

A carrot and starter technology, which is applied in the field of food processing, can solve the problems of unfavorable industrial production, lack of deep-processed products, single eating method, etc., and achieve the effects of shortening the production cycle, bright and attractive color, and unique flavor

Inactive Publication Date: 2014-02-26
CHONGQING FULING RUIXING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are two problems in carrot processing at present: one is that the eating method is relatively simple, and there is a lack of deep-processed products; the other is that in the existing technology, the traditional natural fermentation method is adopted, and the production cycle is long, which is not conducive to industrial production.

Method used

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  • Leavening agent and method for pickling carrot
  • Leavening agent and method for pickling carrot

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The starter for pickled carrots is composed of Leuconostoc enterococcus: Lactobacillus plantarum: Saccharomyces ruckeri, and the weight ratio of Leuconostoc enterococcus: Lactobacillus plantarum: Saccharomyces ruckeri is 1:1:1.

[0021] The method for pickling carrots, comprises the steps:

[0022] a. Clean the carrots, peel them and put them in the fermentation tank, add salt equivalent to 6% of the carrot weight to marinate;

[0023] b. Add 3g of the above-mentioned fermentation agent per ton to the carrots obtained in step a, then ferment for 25 days at a temperature of 22°C to obtain fermented carrots;

[0024] c. slice the fermented carrot obtained in step b, and then dehydrate it at a temperature of 65° C. for 2.5 hours to obtain dehydrated carrot;

[0025] d. Add the spices equivalent to 4% of the carrot weight to the dehydrated carrots obtained in step c, and mix them evenly to obtain pickled carrots; wherein the spices are made of chili oil, pepper powder, mon...

Embodiment 2

[0029] The starter for pickling carrots is composed of Leuconostoc enterococcus: Lactobacillus plantarum: Saccharomyces ruckeri, and the weight ratio of Leuconostoc enterococcus: Lactobacillus plantarum: Saccharomyces ruckeri is 3:2:1.

[0030] The method for pickling carrots, comprises the steps:

[0031] a. Clean the carrots, peel them and put them in the fermentation tank, add salt equivalent to 8% of the weight of the carrots to marinate;

[0032] B. drop 5g of the above-mentioned fermentation agent per ton into the carrot obtained in step a, then ferment for 18 days at a temperature of 28°C to obtain fermented carrot;

[0033] c. Shred the fermented carrot obtained in step b, and then dehydrate it at a temperature of 60° C. for 3 hours to obtain dehydrated carrot;

[0034] d. Add the spices equivalent to 3% of the weight of the carrots to the dehydrated carrots obtained in step c, and mix them evenly to obtain pickled carrots; wherein the spices are made of chili oil, pe...

Embodiment 3

[0038] The starter for preparing pickled carrots is composed of Leuconostoc enterococci: Lactobacillus plantarum: Saccharomyces ruckeri, and the weight ratio of Leuconostoc enterococci: Lactobacillus plantarum: Saccharomyces ruckeri is 2:2:1.

[0039] The method for pickling carrots, comprises the steps:

[0040] a. Clean the carrots, peel them and put them in the fermentation tank, add salt equivalent to 10% of the weight of the carrots to marinate;

[0041] b. Add 1 g of the above starter per ton to the carrots obtained in step a, then ferment for 21 days at a temperature of 25° C. to obtain fermented carrots;

[0042] c. dicing the fermented carrot obtained in step b, and then dehydrating at a temperature of 70° C. for 3.5 hours to obtain dehydrated carrot;

[0043] d. Add the seasoning that is equivalent to 4% of carrot weight to the dehydrated carrot gained in step c, mix evenly, obtain pickled carrot; Wherein the seasoning is 1.5 by weight by chili oil, Chinese prickly ...

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Abstract

The invention discloses a leavening agent for pickling carrot, and a method for pickling the carrot. The leavening agent is prepared by mixing leuconostoc mesenteroides, lactobacillus plantarum and zygosaccharomyces rouxii according to the weight ratio of 1-3: 1-2: 1. The method comprises the steps of: firstly, putting the cleaned carrot into a fermenting tank and pickling by table salt; then, putting the leavening agent into the fermenting tank, and carrying out fermentation for 18-25 days at the temperature of 22-28 DEG C; slitting the fermented carrot and carrying out dehydration; and finally, adding seasoning into the slit carrot and mixing to prepare the pickled carrot. According to the method, the leavening agent is directly added into the pickled carrot, so that the production period is shortened; and the prepared carrot reserves the original nutritional ingredients, is bright and attractive in color and luster, fresh, fragrant, crisp and tender in mouth feel as well as unique in flavor, and has the effects of appetizing, regulating qi, reducing cholesterol, etc.

Description

Technical field [0001] The present invention involves the field of food processing, which specifically involves a fermented agent that marinates carrots, and also involves the method of pickling carrots. Background technique [0002] Carrots are a kind of crispy and nutritious home vegetables. It is slightly cold and slightly bitter. It has the health effect of nourishing the liver and nourishing the lungs, enhancing immunity, and regulating micro -lipids and blood sugar. Therefore, carrotsKnown as "villain ginseng" and "ginseng vegetables".However, there are two problems with carrots processing: one is that the method of eating is relatively single and lacks deep -processed products. Invention content [0003] One of the goals of the present invention is to provide a fermented agent of pickling carrots. The formula is unique and shortened the fermentation time of carrots. The two goals of the present invention are to provide the method of pickling carrots. The process is simple...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/00C12N1/16C12N1/20A23L1/218C12R1/01C12R1/25C12R1/645A23L19/20
Inventor 汤维清李正国王碧庆何传江黄葆文
Owner CHONGQING FULING RUIXING FOOD
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