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Pickling and storing method of low salt semi-product of pickled cabbage

A technology of semi-finished products and pickled vegetables, applied in the field of vegetable salted fermented food, can solve problems that endanger the survival and sustainable development of the industry, affect the ecological environment and agricultural cultivation, pollute the water body of the river network and farmland, and reduce the cost of preservation and management. Enhance market competitiveness and excellent quality effect

Inactive Publication Date: 2013-04-24
YIWU NANSHAN FOOD FACTORY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is just the amount of squeezed menu one variety, it will be even more astonishing if the amount of pickled vegetables in the whole industry and all varieties is counted together
Direct discharge of these high-salinity, high-concentration brines into inland rivers or farmland will lead to serious pollution of river network water bodies and farmland, resulting in black and odorous water bodies, soil compaction and salinization, which will seriously affect the ecological environment and agricultural cultivation over time. , which in turn endangers the survival and sustainable development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Dehydration and softening of fresh pickled vegetables: After the fresh pickled vegetables are harvested, put them in the natural sunlight for 24 hours until the vegetable weight is reduced by 25% compared with the original weight, then set aside;

[0025] (2) Preparation of the combined gas displacement pickling device: the device consists of a cement pool or a ceramic tank as the base container for pickling, and two layers of film bags with the same inner and outer layers of the same diameter and the mouth of the bag facing upwards are laid inside the device. The outer film bag is made of EVOH high-barrier material, and the mouth of the bag is 90cm higher than the base container, and a switch device for charging and exhausting is installed on the lower edge of the bag mouth; the inner layer is made of PE material, and the mouth of the bag is 60cm higher than the mouth of the outer bag , (the purpose of laying PE bags is to prevent EVOH high-barrier bags from b...

Embodiment 2

[0032] In this example, step (1) the sun-dried pickle raw material is 16 hours to the end when the vegetable weight is reduced by 20% compared with the original weight; step (2) the combined gas displacement pickle device uses a ceramic cylinder as the base container; the mouth of the outer EVOH high-barrier bag is 80cm higher than the mouth of the base container; the mouth of the inner PE film bag is 50cm higher than the mouth of the base container; step (3) dehydrated and softened fresh pickled cabbage and edible The salt is prepared according to the ratio of 100:6 by weight. After pickling, the weight ratio of vegetables and stones is 1:0.1. Place stones or sand bags for pressurization; step (4) replace the gas in the EVOH bag until the nitrogen purity reaches 98%. ; Step (5) storage and management at room temperature until the end of the 8-month shelf life of the batch of low-salt pickled cabbage semi-finished products; the rest of the process steps are the same as in Examp...

Embodiment 3

[0034]In this example, step (1) the sun-dried pickle raw material is 32 hours to the end when the vegetable weight is reduced by 30% compared with the original weight; step (2) the combined gas displacement pickling device uses the cement pool as the base container; the mouth of the outer EVOH high-barrier bag is 100cm higher than the base container; the mouth of the inner PE film bag is 70cm higher than the base container; step (3) dehydrated and softened fresh pickled cabbage and edible salt by pressing Prepare the ingredients in a weight ratio of 100:8. After pickling, put pickled vegetables and pressed objects in a weight ratio of 1:0.3 to place stones or sand bags for pressure; step (4) replace the gas in the EVOH bag until the nitrogen purity reaches 97%; Step (5) Storage and management at room temperature until the end of the 7-month storage period of the batch of low-salt pickled cabbage semi-finished products; the rest of the process steps are the same as in Example 1....

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Abstract

The invention discloses a pickling and storing method of a low salt semi-product of pickled cabbage, and belongs to the technical field of vegetable salting and fermenting foods. The method comprises the following steps of: (1) dehydration and softening of fresh pickled cabbages; (2) preparation of a combined gas replacement pickling device; (3) pickling and compacting of pickled cabbages; (4) sealing of EVOH (Ethylene-Vinyl Alcohol Copolymer) and replacement of gas in a bag; (5) storage and management at normal temperature and the like. Compared with the conventional pickling and storing method of a high salt vegetable semi-product, the use level of salt can be reduced by about 50%, and in further product manufacturing process, processes such as desalination and dehydration can be simplified, so that loss of original flavor and nutrition of pickled cabbage is reduced, the production cost is lowered, and pollution of high salt brine discharged to the environment is reduced. The method provided by the invention can be popularized and applied to related vegetable salting processing enterprises.

Description

technical field [0001] The invention relates to the technical field of vegetable salted fermented food, in particular to a method for long-term storage of low-salt pickled pickled semi-finished products using nitrogen replacement technology. Background technique [0002] China is the world's largest producer of vegetables and there are many varieties of processed vegetables. Among them, the most traditional and the largest vegetable products are pickled vegetables. Pickled vegetables originated in the Zhou Dynasty and have a history of more than 3,000 years. [0003] In the production process of salted vegetables, pickling and preservation are two concepts with completely different meanings. As far as the processing of semi-finished raw materials is concerned, the purpose of pickling is to process fresh vegetables into pickled processed products with unique flavors, while preservation is a must-have for uninterrupted production and supply throughout the year on the basis o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 沈国华刘大群华颖朱根法刘园妹
Owner YIWU NANSHAN FOOD FACTORY
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