Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology

A technology for solanaceous fruits and fermented liquid, which is applied in the field of preparing solanaceous kimchi with multi-stage ultra-high pressure fermentation liquid infiltration technology, can solve the problem that the demand for large-scale industrial production cannot be met, the fermentation quality and product quality are unstable, and the production process takes a long time. problems, to achieve the effect of reducing the production of nitrite, shortening the production cycle, and shortening the fermentation cycle

Inactive Publication Date: 2014-02-19
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Second, the traditional fermentation technology adopts the natural inoculation fermentation method, the fermentation process is uncontrollable, and the fermentation quality and product quality are unstable
Third, the production process of traditional kimchi takes a long time and has low production efficiency
With th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw material: Eggplant

[0029] (1) Eggplant pretreatment

[0030] Choose eight-ripe eggplants with rich meat quality for pretreatment. Firstly, it is easy to remove the pests, rotten and shriveled parts. After removing the soil and other impurities on the surface of the eggplants, soak them in clean water for 35 minutes, then wash them with clean water and drain them for 40 minutes. Then, use a dicing machine to dice (length×width×height: 2.2cm×1.8cm×1.9cm), and set aside.

[0031] (2) Air drying treatment

[0032] First, use a hot air circulation oven to dry the eggplant pretreated in (1) in two stages; the first stage of air drying: open the hot air circulation system during the air drying process, the temperature is 33 ° C, and the air drying time is 28 minutes; the second stage of air drying: open the hot air circulation system, the temperature 38°C, air-drying time is 22min; then use a microwave vacuum dryer for rapid air-drying, the power of the microwave dryin...

Embodiment 2

[0045] Raw material: chilli

[0046] (1) Pepper pretreatment

[0047] Choose eight-ripe peppers with rich meat quality for pretreatment. First remove the pests, rotten and shriveled parts, remove the soil and other impurities on the surface of the white radish, soak in water for 35 minutes, then wash with water and drain for 38 minutes; then, use The dicing machine carries out dicing (length * width * height is: 2.0cm * 1.5cm * 1.6cm), for subsequent use.

[0048] (2) Air drying treatment

[0049] First, use a hot air circulation oven to dry the pretreated peppers in (1) in two stages; the first stage of air drying: open the hot air circulation system during the air drying process, the temperature is 32 ° C, and the air drying time is 34 minutes; the second stage of air drying: open the hot air circulation system, the temperature 40°C, air-drying time is 22min; then use a microwave vacuum dryer for rapid air-drying, the power of the microwave drying system is 8kw, the vacuum...

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PUM

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Abstract

The invention discloses a method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology. The method comprises the following steps: pretreating solanaceous vegetables, treating with air drying, quickly freezing in a quick-frozen tunnel and storing with refrigeration, preparing a broth having a pickled vegetable local flavor and using the multistage superhigh pressure penetration technology. According to the invention, original color, local flavor, nutrition and reconstitution property of the vegetables can be fully kept, salt content is reduced, generation of nitrite is reduced, realization of industrially continuous production of the Szechwan pickled vegetable in a whole year can be fully guaranteed, production efficiency of factory and equipment can be increased, compared with traditional nature fermentation, the production process in the invention is easy to control, and the product taste is pure.

Description

technical field [0001] The invention relates to a preparation method of pickles, in particular to a method for preparing solanaceous pickles by a multi-stage ultra-high pressure fermented liquid osmosis technique. Background technique [0002] Sichuan kimchi has a long history and profound culture, which has been passed down from thousands of years ago. In Sichuan, whether it is a high-end restaurant or a roadside stall, it is an indispensable food. It can be called the quintessence of the country and is known as the "Bone of Sichuan Cuisine". Traditional Sichuan pickles are fragrant, delicious, sweet and sour, and crispy in texture. They are fermented in an anaerobic environment with high-concentration salt water and contain probiotics mainly lactic acid bacteria. Its production is exquisite, and its essence lies in the unique flavor and pure taste of various vegetables through anaerobic lactic acid fermentation in high-salt brine. The production process is vegetable harv...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 向文良车振明刘平赵辉平邢亚阁张庆饶瑜林凯荣菲菲袁春红
Owner XIHUA UNIV
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