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Method for reducing content of nitrite in pickled vegetables

A nitrite and content technology, which is applied in the field of food processing, can solve the problems affecting the quality of pickled vegetables and the nitrite content exceeds the standard, and achieves the effects of speeding up reproduction, excellent quality and reducing content

Active Publication Date: 2014-05-28
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome defects such as excessive nitrite content in the processing of existing pickled vegetables, which affects the quality of pickled vegetables, and provide a method that can reduce the nitrite content of pickled vegetables and keep the original pickled vegetables. Unique color, fragrance, taste and shape, and a pickled vegetable production process that prevents a large amount of nutrients from being destroyed

Method used

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  • Method for reducing content of nitrite in pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 Processing of pickled cauliflower with low nitrite content

[0042] 1. Pickling method

[0043] S1. Select cauliflower raw materials, wash and organize.

[0044] S2. Put the cauliflower raw material pretreated in S1 on a drying field in a clean place for drying; the drying time is controlled at 1 day, so that the moisture content of the material is reduced by 3%.

[0045] S3. Put the air-dried cauliflower into a clean pickling pool equipped with a pickling liquid circulation and spraying device, and add auxiliary materials to pickle together. The auxiliary materials are edible salt, edible lactic acid, disodium edetate and fresh radish slices. The amount of auxiliary materials added is 13kg of edible salt, 0.28kg of edible lactic acid, 0.018kg of disodium ethylenediaminetetraacetic acid (disodium EDTA) and 8kg of fresh radish slices (thickness 1cm) per 100kg of cauliflower raw materials. The said joint pickling is to put a layer of pickled auxiliary mate...

Embodiment 2

[0055] Embodiment 2 Processing of low nitrite content plum vegetables

[0056] 1. Pickling method

[0057] S1. Select the raw materials of preserved vegetables, clean and arrange them;

[0058] S2. Put the raw materials of plum vegetables pretreated in S1 on a shelf in the drying yard for drying. The drying time is controlled at 1.5 days to reduce the moisture content of the material by 6%.

[0059] S3. Put the sun-dried plum vegetable raw materials into a clean pickling pool with a pickling liquid circulation and spraying device, and add auxiliary materials to pickle together. The auxiliary materials are edible salt, edible lactic acid, disodium edetate and fresh radish slices. The amount of auxiliary materials added is 12kg of edible salt, 0.32kg of edible lactic acid, 0.020kg of disodium edetate (disodium EDTA) and 6.5kg of fresh radish slices (thickness 1.1cm) per 100kg of raw materials. The said pickling together is to pickle with a layer of preserved vegetables (thic...

Embodiment 3

[0069] Example 3 Processing of low nitrite content kohlrabi

[0070] 1. Pickling method

[0071] S1. Select raw materials of kohlrabi, clean and organize;

[0072] S2. The kohlrabi raw material pretreated in S1 is placed on a shelf in the drying yard for drying. The drying time is controlled at 1.5 days, which reduces the moisture content of the material by 9%.

[0073] S3. Put the sun-dried kohlrabi raw materials into a clean pickling pool equipped with a pickling liquid circulation and spraying device, and add auxiliary materials to pickle together. The auxiliary materials are edible salt, edible lactic acid, disodium edetate and fresh radish slices. The amount of auxiliary materials added is 11kg of edible salt, 0.30kg of edible lactic acid, 0.022kg of disodium edetate (disodium EDTA) and 7kg of fresh radish slices (thickness 0.9cm) per 100kg of raw materials. The said joint pickling is to put a layer of pickled auxiliary materials on one layer of kohlrabi (thickness 7....

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Abstract

The invention discloses a method for reducing the content of nitrite in pickled vegetables, and belongs to the technical field of food processing. The method comprises raw vegetable selection, cleaning, sorting, drying in the sun, pickling, airing or drying, ripening, microwave sterilization and packaging processes. In the pickling process, edible lactic acid, ethylenediamine tetraacetic acid disodium salt and fresh radish slices with nitrite degradation effect are added as accessories, the pickling process is performed in a pickling pool with a pickling liquid circulation and spraying device to improve the diffusion uniform degree of a salt impregnation and nitrite degradation solution to ensure that vegetables are sufficiently pickled. The method has the advantages of simple process, safety and strong practicability, nitrite residual quantity in the pickled vegetables is much lower than the national standard for the nitrite residual quantity in the pickled vegetables, safety of pickled vegetables is improved, the original color, fragrance, taste and shape of the pickled vegetables can be kept, a lot of destruction on nutrients can be prevented, and the product is excellent in quality and in accordance with the national relevant food hygiene standard.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular relates to the deep processing technology of fruits and vegetables, and more specifically relates to a method for reducing the content of nitrite in pickled vegetables. Background technique [0002] Traditional pickled vegetables have a production history of thousands of years in my country. They are delicious and fragrant, and are deeply loved by consumers. However, during the pickling process, nitrite will be produced due to the action of harmful microorganisms and nitrate reductase (NRA), which seriously restricts the development of the pickled vegetable processing industry. [0003] Nitrite can combine with protein decomposition product amines in pickled vegetables or in the human body to form strong carcinogen nitrosamines, which can cause gastric cancer, esophageal cancer, etc., and endanger human health. According to animal experiments, a large amount or long-term in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/214A23L19/20A23L19/10
CPCA23L3/01A23L19/20
Inventor 李远志陈佩楠极黄苇罗树灿赵冰
Owner SOUTH CHINA AGRI UNIV
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