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
CN103535672AInactive Publication Date: 2014-01-29闫庆忠
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
闫庆忠
Publication Date
2014-01-29
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

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.
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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

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
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