Vegetable-flavored rhizome pickled vegetables and preparation method thereof

A flavor and vegetable technology, which is applied to the field of processed root vegetable flavored side dishes and the preparation thereof, can solve the problems of unsatisfactory shape, unsatisfactory flavor, unfavorable color and luster, and achieves the effects of low price, increased nutritional function and favorable distribution.

Active Publication Date: 2014-02-19
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, the requirements for the flavor, nutrition, and green health of various pickled pickled vegetables are continuously improved. The main products are salty, sweet, spicy, soy sauce, and spicy. There are still defects such as poor flavor, bad color, and unsatisfactory shape. Therefore, the existing pickling technology of rhizome vegetables is improved to meet people's pursuit of high quality of life, enrich the market demand for products, enrich the types of pickled vegetable products, and increase the value of agricultural and sideline products at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Choose fresh, mildew-free, and non-rotten white radish, cut off the pedicles and fibrous roots, rinse with running water, drain the water, and cut into vegetable pieces with a knife crosswise; (2) Cut the cut Spread the vegetable pieces on the mat, and put them in a ventilated and sunny place to dry. After drying for 6 hours, rub them for 20 minutes every 4 hours. Put them away when the moisture content of the vegetable pieces reaches 45%, and then stack them to return to the moisture for 12 hours. (3) Take 10 kg of distiller's grains for brewing red wine and 1500 mesh powder of flavoring agent (such as 20 kg of salt, 2 kg of pepper, 1 kg of star anise, 2 kg of ginger, 0.5 kg of cinnamon, 2 kg of tangerine peel, 1 kg of fennel, 0.5 kg of pepper, 0.5 kg of cloves, 0.4 kg of sodium glutamate, 0.1 kg of sodium inosinate) 30 kg, mixed and stirred evenly, prepared into a flavor marinade, and set aside; (4) the flavor marinade obtained in (3) Mix 40 kg with (2) 280 kg of ...

Embodiment 2

[0048] (1) Choose fresh, mildew-free, and non-rotten carrots, peel off the stalks and fibrous roots, rinse them with running water, drain the water, and cut them into vegetable strips with a strip cutter; (2) Spread the cut vegetable strips Put it on the mat, put it in a ventilated and sunny place to dry, after drying for 6 hours, start rubbing for 20 minutes every 4 hours, put it away when the water content of the vegetable strips reaches 50%, and then stack it for 12 hours, and set it aside; ( 3) Take 10 kg of distiller's grains for brewing red wine and 1100 mesh powder of flavor seasoning agent (such as 13 kg of salt, 2 kg of peppercorns, 5 kg of pepper) and mix them evenly, and mix them into a flavor marinade for later use; (4) put ( 3) Mix 30 kg of flavor marinade obtained with (2) 210 kg of vegetable strips that have been dampened after drying in the sun, stir and knead evenly, put into a pickling tank, and marinate for 70 days at 20°C. Get the vegetable base; during the...

Embodiment 3

[0050] (1) Choose fresh, mildew-free and non-rotten kohlrabi, cut off the stalks and fibrous roots, rinse with running water, drain the water, and cut the vegetables into slices with a slicer; (2) Spread the sliced ​​vegetables Put it on the mat, put it in a ventilated and sunny place to dry, after drying for 6 hours, start rubbing for 20 minutes every 4 hours, put it away when the water content of the vegetable pieces reaches 48%, and then stack them for 12 hours, and set aside; ( 3) Take 10 kg of distiller's grains for brewing red wine and 1200 mesh powder of flavoring agent (such as 25 kg of salt, 1 kg of pepper, 1 kg of pepper, 1 kg of ginger, 1 kg of star anise, 0.5 kg of grass fruit, 0.5 kg of clove) and mix with 30 kg Stir evenly, prepare flavored marinade, and set aside; (4) Mix 40 kg of flavored marinade obtained in (3) with 320 kg of dried vegetable slices after drying in the sun, stir and knead evenly, and pack Put it into a pickling vat, and marinate it for 75 days...

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PUM

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Abstract

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

Description

technical field [0001] The invention belongs to the field of pickled food processing, and relates to a flavored side dish of distilled root vegetables and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for the flavor, nutrition, and green health of various pickled pickled vegetables are continuously improved. The main products are salty, sweet, spicy, soy sauce, and spicy. There are still defects such as poor flavor, bad color, and unsatisfactory shape. Therefore, the existing root vegetable pickling technology is improved to meet people's pursuit of high quality of life, enrich product market demand, enrich the types of pickled vegetable products, and increase the value of agricultural and sideline products. Contents of the invention [0003] The purpose of the present invention is to provide a kind of flavored side dish of root vegetables and a preparation me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/22A23L1/30A23L33/00
CPCA23L19/20A23L27/00A23L33/10A23V2002/00A23V2200/30A23V2200/08
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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