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Pickled vegetable product taking potherb mustards as main raw materials and making method thereof

A technology of main raw materials and production methods, applied in the field of pickle products and production, and pickle products, can solve the problems of difficult preservation, nutrient loss, and inadaptability to food trends, etc., and achieve the effect of easy preservation and not easy to rot

Inactive Publication Date: 2014-11-05
嘉善县东麟湖蔬菜厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to pickle mustard mustard, but there are still many problems in the existing pickled mustard mustard: 1. There is a lot of nutrient loss, and fresh mustard mustard contains various vitamins, calcium, phosphorus, iron, etc.; If it is not salty, it is not suitable for large-scale and industrial production; 3. It is not easy to preserve and easy to rot; 4. The traditional eating method is not suitable for the current food trend

Method used

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  • Pickled vegetable product taking potherb mustards as main raw materials and making method thereof
  • Pickled vegetable product taking potherb mustards as main raw materials and making method thereof
  • Pickled vegetable product taking potherb mustards as main raw materials and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] 1) Remove the roots and yellow leaves of the marinated potherb mustard; remove mud, wash and rinse with clean water;

[0046] 2) Measure the salinity, and control the salinity to 7% through desalination and salt addition;

[0047] 3) Weigh 40000 parts by weight of potherb mustard pickles, 1000 parts by weight of white sugar, 800-1000 parts by weight of monosodium glutamate, 100 parts by weight of spices, 1000 parts by weight of edible oil, 3 parts by weight of acesulfame potassium, 3 parts by weight of citric acid, and 3 parts by weight of sorbic acid parts by weight, 5 parts by weight of disodium 5'-flavored nucleotides. Chop the potherb mustard until the length of each section is 4-6mm, put it in a constant temperature pot at 80°C, add all the seasonings except edible oil; heat the edible oil to boiling, pour it into the constant temperature pot evenly, and stir for 30 minutes at the same time to mix uniform;

[0048] 4) Quantitative filling into packaging bags and ...

Embodiment 2

[0051] 1) Remove the roots and yellow leaves of the marinated potherb mustard; remove mud, wash and rinse with clean water;

[0052] 2) Measure the salinity, and control the salinity to 7% through desalination and salt addition;

[0053] 3) Weigh 40000 parts by weight of potherb mustard pickles, 1000 parts by weight of white sugar, 800-1000 parts by weight of monosodium glutamate, 100 parts by weight of spices, 1000 parts by weight of edible oil, 3 parts by weight of acesulfame potassium, 3 parts by weight of citric acid, and 3 parts by weight of sorbic acid parts by weight, 5 parts by weight of disodium 5'-flavored nucleotides. Chop the potherb mustard until the length of each section is 4-6mm, put it in a constant temperature pot at 70°C, add all the seasonings except edible oil; heat the edible oil to boiling, pour it into the constant temperature pot evenly, and stir for 25 minutes at the same time to mix uniform;

[0054] 4) Quantitative filling into packaging bags and ...

Embodiment 3

[0057] 1) Remove the roots and yellow leaves of the marinated potherb mustard; remove mud, wash and rinse with clean water;

[0058] 2) Measure the salinity, and control the salinity to 7% through desalination and salt addition;

[0059] 3) Weigh 42000 parts by weight of potherb mustard pickles, 800 parts by weight of sugar, 800 parts by weight of monosodium glutamate, 90 parts by weight of spices, 1000 parts by weight of edible oil, 3 parts by weight of acesulfame potassium, 2 parts by weight of citric acid, and 3 parts by weight of sorbic acid , 4 parts by weight of 5'-flavored nucleotide disodium. Chop the potherb mustard until the length of each section is 4-6mm, put it in a constant temperature pot at 80°C, add all the seasonings except edible oil; heat the edible oil to boiling, pour it into the constant temperature pot evenly, and stir for 30 minutes at the same time to mix uniform;

[0060] 4) Quantitative filling into packaging bags and vacuum sealing;

[0061] 5) ...

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Abstract

The invention discloses a pickled vegetable product taking potherb mustards as main raw materials, which comprises the following raw materials in parts by weight: 38000-42000 parts of pickled potherb mustard, 800-1000 parts of white sugar, 800-1000 parts of monosodium glutamate, 90-100 parts of spice, 800-1000 parts of edible oil, 1-3 parts of Acesulfame, 1-4 parts of citric acid, 1-4 parts of sorbic acid and 2-5 parts of disodium 5'-ribonucleotide. The invention has the following beneficial effects: 1, the nutrient of the potherb mustards and other additives can be well reserved, and multiple vitamins, calcium, phosphorus, iron and the like can be reserved; 2, the flavor can be accurately regulated, and the pickled vegetable product can be made in a large-scale and industrial manner; 3, the pickled vegetable product is easy to preserve and can not rot easily; and 4, the pickled vegetable product can be developed into multiple edible products which become leisure foods. Thus, the invention is adapted to the current food trend.

Description

technical field [0001] The invention relates to a pickled vegetable product, in particular to a pickled vegetable product and a preparation method using potherb mustard as a main raw material, belonging to the technical field of food processing. Background technique [0002] Mustard mustard (scientific name: Brassica juncea var.crispifolia), also known as mustard mustard, spring is not old, wrinkled leaf mustard, is a kind of mustard, and it is the tender stems and leaves of the cruciferous plant mustard. Warm in nature, sweet and pungent in taste. It has the effects of detoxifying and reducing swelling, appetizing and eliminating indigestion, and warming the middle and benefiting qi. Detoxify and reduce swelling, appetizing and eliminating indigestion, warming the middle and promoting Qi. Eyesight and diaphragm. Indications for sores, carbuncles, swelling and pain, chest fullness and oppression, cough with profuse phlegm, deafness of eyes and ears, swollen gums, constipa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 蒋惠云
Owner 嘉善县东麟湖蔬菜厂