Making method of vacuum-pickled vegetables

A vacuum pickling and production method technology, which is applied in food preparation, application, food science, etc., can solve the problems of difficult control of pickling environmental sanitation conditions, loss of nutrients and original flavor, and shelf life that cannot meet market circulation, etc. Small area, high yield, good crispness

Inactive Publication Date: 2014-01-29
闫庆忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, pickle factories basically use open containers such as vats, barrels, and pools to pickle or pickle directly. A lot of nutrients in vegetables are lost, and a lot of sewage is produced. It is difficult to control the sanitation conditions of pickling environment, especially for small whole vegetables. , nutrients and original flavor are lost, basic edible value is lost, the shelf life cannot meet the market circulation, and a large amount of waste water and waste gas generated in the production process are discharged outside the factory, causing environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0012] A preparation method for pickling pickles in vacuum, the raw materials are in proportion by weight, comprising the following steps:

[0013] (1) Select vegetables, and select small vegetables as raw materials for making kimchi; (2) Cut vegetables into smaller pieces, slices, and segments after cleaning, and sort and grade the cut vegetables according to size and difference; (3) Add disinfectant to sterilize; (4) Make ingredient water, take 50 parts of table salt, 0.2 parts of sodium dehydroacetate, 5 parts of acetic acid, 1 part of lactic acid, 0.1 part of sodium metabisulfite, 0.2 parts of disodium EDTA and 900 parts of water, After mixing, the ingredient water is formed; (5) The ingredient water is added to the vegetables, vacuum-packed, and pickled to form a semi-finished product; (6) Different pickling times are determined according to different food tastes.

[0014] Further, the disinfectant described in step (3) is specifically a chlorine dioxide solution.

Embodiment example 2

[0016] A preparation method for pickling pickles in vacuum, the raw materials are in proportion by weight, comprising the following steps:

[0017] (1) Select vegetables, and select small vegetables as raw materials for making kimchi; (2) Cut vegetables into smaller pieces, slices, and segments after cleaning, and sort and grade the cut vegetables according to size and difference; (3) Add disinfectant to sterilize; (4) Make ingredient water, take 60 parts of table salt, 0.3 parts of sodium dehydroacetate, 6 parts of acetic acid, 2 parts of lactic acid, 0.2 parts of sodium metabisulfite, 0.25 parts of disodium EDTA and 1000 parts of water, After mixing, the ingredient water is formed; (5) The ingredient water is added to the vegetables, vacuum-packed, and pickled to form a semi-finished product; (6) Different pickling times are determined according to different food tastes.

[0018] Further, the disinfectant described in step (3) is specifically a chlorine dioxide solution.

Embodiment example 3

[0020] A preparation method for pickling pickles in vacuum, the raw materials are in proportion by weight, comprising the following steps:

[0021] (1) Select vegetables, and select small vegetables as raw materials for making kimchi; (2) Cut vegetables into smaller pieces, slices, and segments after cleaning, and sort and grade the cut vegetables according to size and difference; (3) Add disinfectant to sterilize; (4) Make ingredient water, take 70 parts of table salt, 0.4 parts of sodium dehydroacetate, 7 parts of acetic acid, 3 parts of lactic acid, 0.3 parts of sodium metabisulfite, 0.3 parts of disodium EDTA and 1100 parts of water, After mixing, the ingredient water is formed; (5) The ingredient water is added to the vegetables, vacuum-packed, and pickled to form a semi-finished product; (6) Different pickling times are determined according to different food tastes.

[0022] Further, the disinfectant described in step (3) is specifically a chlorine dioxide solution.

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PUM

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Abstract

The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.

Description

technical field [0001] In particular, the invention relates to a preparation method for pickling pickles in vacuum. Background technique [0002] At present, pickled vegetable factories basically use open containers such as vats, barrels, and pools to pickle or pickle directly. Environmental sanitation conditions are difficult to control, especially for small whole vegetables. After being pickled by this original process, the protopectin is seriously decomposed, the crispness is greatly reduced, the taste becomes poor, the nutrients and original flavor are lost, and the basic edible value is lost. The shelf life cannot meet the market circulation, and a large amount of waste water and waste gas generated during the production process are discharged outside the factory, causing environmental pollution. Therefore, based on the above-mentioned shortcomings, a special method for vacuum pickling of kimchi is introduced. This technology is aimed at small whole vegetables or smal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 闫庆忠
Owner 闫庆忠
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