Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology

Abstract

The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.

Description

technical field [0001] The invention relates to a preparation method of fermented pickles, in particular to a method for preparing tuber pickles by three-stage air-drying, multi-stage ultra-high pressure and forward and reverse high-pressure osmosis techniques. Background technique [0002] At present, the production of Sichuan characteristic kimchi still uses the traditional production method of salting first and then fermenting. The traditional production process has many disadvantages. (1) It is difficult to store fresh vegetable raw materials for a long time. In addition to the limitation of traditional production technology, they can only be intensively produced and processed in the mature season of vegetables. Limit the time of kimchi processing. (2) The high-salt pickling and dehydration in the early stage directly lead to high sodium content and high nitrite content in kimchi. Eating too much or long-term consumption of such kimchi products is harmful to health. (3...

AI Technical Summary

Problems solved by technology

(1) It is difficult to store fresh vegetable raw materials for a long time. In addition to the limitation of traditional production technology, they can only be intensively produced and processed in the mature season of vegetables. Limits the time of kimchi processing

(2) The high-salt pickling and dehydration in the early stage directly lead to high sodium content and high nitrite content in kimchi. Eating too much or long-term consumption of such kimchi products is harmful to health

(3) The salting and dehydration process requires a huge salt pond, which greatly increases the cost budget of kimchi processing

(4) The salt consumption required for the high-salt pickling and dehydration process is huge, resulting in a high cost budget for kimchi production

(5) The high-salt brine produced in the high-salt pickling and dehydration process is difficult to handle, the processing cost is high, and it is very easy to pollute the environment

(6) The period required for kimchi fermentation in the later stage is long and time-consuming, which directly affects the efficiency of kimchi production and processing

(7) The environmental conditions and technical conditions of kimchi fermentation should not be controlled, the fermentation quality is unstable, the product quality is not uniform, and it is also not conducive to industrialization, large-scale and standardized production

Therefore, it is difficult to achieve large-scale high-speed industrial production if the traditional process of first salting and then fermentation is still used