Unlock instant, AI-driven research and patent intelligence for your innovation.

Rooted vegetable black pickles and preparation method thereof

A technology for vegetables and pickles, which is applied in the field of preparation of root vegetables and pickles, can solve the problems of the elderly and those with bad teeth, which are difficult to eat, have not been reflected, and have not been substantially improved, so as to increase the desire to eat, improve the nutritional value and The effect of taste, good market prospects

Active Publication Date: 2014-03-19
徐州绿之野生物食品有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles has not been substantially improved at present, and the thick and mellow aroma of vegetables has not been improved. It is reflected that the fragrance added in the production of pickles is only an external taste change, and the strong fragrance produced by the fermentation of the vegetables is difficult to achieve in the existing technology.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The black pickles prepared according to the steps (1) to (5) of the above preparation method, wherein the vegetables in the step (1) are chopped vegetable pieces with radish; wherein the salt of 18% of the weight of the vegetable pieces is added in the step (2); the step (3) in the air until the water content is 58%; in step (4) at a temperature of 72°C and a humidity of 100%, self-fermentation, after 12 days, take it out, and place it in a cool and ventilated place for 3 days.

Embodiment 2

[0035] The black pickles prepared according to the steps (1) to (5) of the above preparation method, wherein the vegetables in the step (1) are chopped vegetable pieces with carrots; wherein the salt of 17% of the weight of the vegetable pieces is added in the step (2); the steps (3) in the air until the water content is 65%; in step (4) at a temperature of 86°C and a humidity of 85%, self-fermentation, after 12 days, take it out, and place it in a cool and ventilated place for 3 days.

Embodiment 3

[0037] The black pickles prepared according to the steps (1) to (5) of the above preparation method, wherein the vegetables in the step (1) are cut into vegetable pieces with kohlrabi; the salt of 18% of the weight of the vegetable pieces is added in the step (2); wherein In step (3), air-dry until the water content is 60%; in step (4), ferment by itself at a temperature of 85°C and a humidity of 98%; after 12 days, take it out and place it in a cool and ventilated place for 3 days.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method for rooted vegetable black pickles and the black pickles prepared by the method. The preparation method comprises the following steps: cutting raw materials comprising root vegetables comprising radish or carrot or kohlrabi or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or hot pickled mustard tuber head or potato or yam or burdock or platycodon grandiflorum into blocks or strips; and pickling, airing, fermenting and packaging. The fermented black pickles can completely eliminate the uncomfortable taste of the common raw pickles, so that the finished product is salty, sweet, fresh, fragrant and delicious, and the pickles are tender and smooth and particularly suitable for old people and people with bad teeth.

Description

technical field [0001] The invention relates to a preparation method of root vegetable pickles, in particular to a root vegetable black pickle and a preparation method thereof. Background technique [0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles has not been subst...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/214A23L19/20A23L19/10
CPCY02A40/90
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司