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Production method of sweet pickled vegetables

A production method and technology of sweet pickles, applied in the field of products, can solve the problems of laborious removal of sugar and achieve the effect of simple operation

Inactive Publication Date: 2014-02-05
宁波市鄞州科启动漫工业技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Higher concentrations solidify under handling or processing conditions, laborious to remove solidified sugar from containers or equipment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Acidified Sucrose Syrup

[0019] About 1,200 pounds of sucrose are dissolved in 30 gallons of water and heated to about 180 degrees in a stainless steel steamer. Add sugar one packet at a time (100 lb / bag) and stir constantly to prevent burning. After the sugar addition was complete, an additional 22 gallons of 30% acetic acid were added to the solution. This produced 150 gallons of acidified sucrose syrup containing 80% sucrose (by weight), 4% acetic acid (by weight). The blend of flavored emulsions contains clove oil, pimento berries, allspice seat, oil or cassia, lemon oil, and then added to the syrup.

Embodiment 2

[0021] Perforated pickling stock

[0022] Size 1 cucumber pickling stock (about 1 / 2 to 3 / 4 inch diameter) is desalted by soaking in water until the salt content reaches about 4% to 4.5% by weight. The desalted cured stock was then rolled over three 10-foot-long commercially available spiny panels (model LS-10; Simple Division, Common Steel Works; Durand, Mich.). It was found that the best results were achieved if the piercing panel was adjusted with a slight inclination (about 2 elements) in the direction of travel to facilitate contact between the cucumber pickling stock and the needle. The pins protrude about one-half inch from the panel and about an inch apart. The marinade is rolled over the panel at a rate of about 3 linear feet per minute.

Embodiment 3

[0024] Production of sweet pickles

[0025] Remove the pierced pickle stock from Example 2 from the end of the pierced panel, add a Solburn filler to the glass jar, and pass to the test line, adding additional pickles as needed. The jars containing the pierced curing material were filled with the acidified sucrose syrup of Example 1 through a positive flow curing bucket, the jars were steam rinsed, and then capped using conventional equipment. Pasteurized lidded jars have a core temperature of about 165 to 168 degrees Celsius, then cool. Each jar contains about 60 marinade ingredients and about 40 syrups (by volume).

[0026] After filling and capping, the pickle jars were inspected after approximately 30 minutes to determine whether sufficient outer membrane perforation had occurred. For the perforated curing stock as described above, no significant shrinkage was observed. For comparison, unpierced cucumbers packaged as described above showed a 30% size reduction within 3...

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Abstract

The invention discloses a production method of sweet pickled vegetables. The sweet pickled vegetables contain acidified syrup and a pickling raw material. The production method has the steps that before sweetening treatment is not carried out in advance, the whole pickling raw material is covered by the syrup, wherein an osmotic pressure caused by the syrup does not cause obvious shrinkage of the pickling raw material through enough holes in an outer membrane of the pickling raw material; the components of the acidified syrup are allowed to be dispersed in the pickling raw material and a surrounding liquid phase to achieve balance concentration to produce the pickling raw material. The pickling raw material is used by a whole cucumber. A primary sucrose component of the acidified syrup is increased to 85wt% from 75wt% and acetic acid contains 2wt%-6wt% of sucrose. The production method of the sweet pickled vegetables has the beneficial effects that the pickling raw material is immersed into the single and high-concentration syrup but is not obviously shrunk or damaged; the production is economic and practical and the operation is simple.

Description

technical field [0001] The present invention relates to a method for producing products such as pickled vegetables or fruits, especially a method for producing sweet pickles. Background technique [0002] The traditional way of making sweet pickles is known to be a process known as pot sweetening. In the jar sweetening method, pickle ingredients are soaked in a series of gradually increasing concentrated sugar solutions until the concentration of sugar solids in the pickle increases to about 40 Brix (22 Baume, 40% by weight). In a typical process, the curing ingredients are first placed in a syrup tank containing 30% (by weight) sugar. After one day, the concentration of sugar caused by diffusion is equal to that in the liquid phase and in pickles, about 15% by weight. The higher concentration syrup then takes the place of the liquid phase, or withdraws the liquid phase to be mixed with additional solid sugar to increase the concentration, and poured into tanks. F...

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 朱科奇
Owner 宁波市鄞州科启动漫工业技术有限公司
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