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Method for processing marinated fruits and vegetables

A processing method and technology for fruits and vegetables, applied in the processing fields of pickled vegetables and pickled fruits and vegetables, can solve the problems of backward production technology, low degree of mechanization, long production cycle, etc., so as to reduce the consumption of salt, reduce labor intensity, and reduce production. effect of cycles

Active Publication Date: 2014-03-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production of pickled fruits and vegetables has a long history, the production technology is relatively backward. Most of the production enterprises still use the traditional production technology to produce pickled fruits and vegetables, which has problems such as high labor intensity, low degree of mechanization, and long production cycle. Most of the pickled fruit and vegetable products have high salinity, which does not meet the needs of people pursuing a low-salt diet today

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Pickled raw vegetables are selected to remove rotten raw materials, then washed, drained, and sliced ​​to obtain sliced ​​vegetables; in the sliced ​​vegetables, based on the weight of the sliced ​​vegetables, add 5% salt, 15% pure water, ultrasonic transmission power 1500w, ultrasonic emission time 10s, intermittent time 10s, total ultrasonic-assisted pickling time 15h, the three frequencies used are 20KHz for the upper layer (20cm depth) and 20KHz for the middle layer ( 50 cm depth) 90 KHz, marinate the lower layer (80 cm depth) 60KHz; take out the pickled vegetable embryos, centrifuge to remove water, centrifuge speed 3000 rpm, centrifugation time 10min; centrifuged vegetable embryos into the jar In the tank, ferment naturally for 15 days; the fermented vegetable pickles are seasoned to make them spicy; the seasoned vegetable pickles are dried by microwave, the microwave power is 2500w, and the microwave treatment time is 10min; the dried pickles are used Packaged in...

Embodiment 2

[0032] The pickled raw material fruit is selected, and the rotten raw material is removed, then washed, drained, and cut to obtain the cut fruit; in the cut fruit, based on the weight of the cut fruit, add 2% salt, 10% pure water, ultrasonic transmission power 2000w, ultrasonic emission time 8s, intermittent time 8s, total ultrasonic-assisted pickling time 10h, the three frequencies used are 30KHz for the upper layer (30cm depth) and 30KHz for the middle layer ( 70 cm depth) 100 KHz, marinate the lower layer (90 cm depth) 50KHz; remove the marinated fruit embryos, centrifuge to remove water, centrifuge speed 2000 rpm, centrifuge time 12min; centrifuged fruit embryos into the jar Naturally fermented in the tank for 10 days; the fermented fruit pickles were seasoned to make a sweet and sour taste; the seasoned fruit pickles were dried in a microwave with a microwave power of 2000w and a microwave treatment time of 15 minutes; the dried pickles Packaged in food plastic bottles.

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Abstract

The invention discloses a method for processing marinated fruits and vegetables. The method comprises the following steps: selecting, cleaning, drying and cutting marinating raw materials, adding edible salt and pure water, and marinating the raw materials by virtue of three-frequency ultrasonic assistance to obtain marinated fruits and vegetables, wherein the three-frequency ultrasonic assistance is specifically as follows: the upper marinating layer is 20-30KHz, the middle marinating layer is 90-100KHz, and the lower marinating layer is 50-60KHz, namely the upper layer is 10-30cm deep, the middle layer is 30-80cm deep, and the lower layer is 80-100cm deep; taking out marinated fruit and vegetable embryos and centrifugally removing water; putting the marinated fruit and vegetable embryos into a cylinder to implement natural fermentation so as to obtain fermented marinated fruit and vegetable products; performing seasoning preparation, microwave drying and packaging. According to the method disclosed by the invention, the marinated fruits and vegetables are processed by a three-frequency ultrasonic assistance marinating technology and a microwave drying technology; compared with the prior art, the method has the advantages that the salinity of a product is reduced, the production efficiency is improved, the production period is shortened, and the product quality is guaranteed.

Description

technical field [0001] The invention relates to a method for processing pickled vegetables, in particular to a method for processing pickled fruits and vegetables, and belongs to the field of food processing. Background technique [0002] The products of vegetable products after the production and processing procedures of sauce, salt, sugar, vinegar, etc. are pickled products. Therefore, there are many varieties of pickled products and different flavors. In our country, pickled products are collectively called pickled fruits and vegetables. On the premise of effectively alleviating the insufficient supply of vegetables in the off-season, pickled fruits and vegetables in sauce can provide people with a special food with unique flavor and fresh and crisp taste. Although the production of pickled fruits and vegetables has a long history, the production technology is relatively backward. Most of the production enterprises still use the traditional production technology to produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2300/48A23V2300/10
Inventor 王娟
Owner SOUTH CHINA UNIV OF TECH
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