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Preparation method of canned shallot pickled product

A technology of pickled products and shallots, which is applied to the preparation of canned pickled products fermented with shallots as raw materials, and the preparation of canned wild vegetable pickles, to achieve unique flavor, crisp and tender texture, and high sensory evaluation scores Effect

Active Publication Date: 2016-05-11
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it is not available all year round, so a delicious, healthy, canned sand onion that can be enjoyed all year round is waiting to be developed

Method used

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  • Preparation method of canned shallot pickled product
  • Preparation method of canned shallot pickled product
  • Preparation method of canned shallot pickled product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Choose fresh green onions, remove mechanical damage, dry tails, old stems and other impurities in the vegetable body, wash and drain, weigh 500g into the container, add the prepared brine, where the water is 500ml, the salt The amount is 30g, and the top layer is sprinkled with 15g of salt. The temperature is controlled at 25°C for pre-marinating for 10 hours and then taken out. The liquid is clarified for use. Alternately put the pre-marinated green onion, one layer of vegetable, one layer of salt into the can, the amount of salt increases from bottom to top, the total amount of salt is 15g, and 25g of pepper, 3g each of Chinese pepper, ginger and fennel are added. The pre-marinated leaching clarified liquid is filled with the canned bottle, the canned bottle is sealed, and the temperature is controlled at about 20°C for natural fermentation.

[0029] Sensory score results:

[0030]

Embodiment 2

[0032] Choose fresh green onions, remove mechanical damage, dry tails, old stems and other impurities in the vegetable body, wash and drain, weigh 450g into the container, add the prepared brine, of which the water is 550g, salt The amount is 30g, and the top layer is sprinkled with 15g of salt. The temperature is controlled at 25°C for pre-marinating for 12 hours and then taken out. The liquid is clarified for use. Alternately place the pre-marinated scallion with one layer of vegetable and one layer of salt into the can. The amount of salt increases from bottom to top. The total amount of salt is 15g. At the same time, add 25g of pepper, 2.5g each of Chinese pepper, ginger and fennel. Fill the canned bottle with the pre-marinated leaching clarified liquid, the canned bottle is sealed, and the temperature is controlled at about 20°C for natural fermentation.

[0033] Sensory score results:

[0034]

Embodiment 3

[0036] Choose fresh spring onions, remove mechanical damage, dry tails, old stems and other impurities in the vegetable body, wash and drain, weigh 400g into the container, add the prepared brine, of which the water is 600g, salt The amount is 30g, the top layer is sprinkled with 15g, and the temperature is controlled at 25°C for pre-marinating for 8 hours and then removed. The liquid is clarified for use. Alternately put the pre-marinated green onion, one layer of vegetable, one layer of salt into the can, the amount of salt increases from bottom to top, the total amount of salt is 15g, and at the same time add 20g of pepper, 2g each of Chinese pepper, ginger and fennel, and then add The pre-marinated leaching clarified liquid is filled with the canned bottle, the canned bottle is sealed, and the temperature is controlled at about 20°C for natural fermentation.

[0037] Sensory score results:

[0038]

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PUM

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Abstract

The invention relates to a method for preparing a salted allium mongolicum regel can. The method comprises the following steps: (1) preliminary treatment, selecting fresh allium mongolicum regel, removing the parts with a mechanical injury, a withered tail, an old stem and the like and impurities mixed in a dish body, and weighing after cleaning and draining off; (2) primary fermentation, putting the drained allium mongolicum regel into a container, adding the modulated saline water, and scattering a layer of salt for carrying out preliminary salting and then fishing out, and clarifying liquid for later use; and (3) secondary fermentation, alternatively putting the dishes and the salt into a canned bottle in layers, simultaneously adding chili, pepper, fresh ginger and aniseed, and then fully filling the canned bottle with primarily salted leaching clear liquid, sealing the canned bottle and naturally fermenting. The method for preparing the salted allium mongolicum regel can disclosed by the invention is natural in fermentation, simple to operate, convenient and economical, and the salted allium mongolicum regel can is acrid in taste and not hot, crisp and tender in texture, unique in flavor, and high in sensory evaluation point, contains a plurality of amino acids and microelements required for human health, and is natural, wild, healthy and delicious food.

Description

Technical field [0001] The invention belongs to the field of vegetable fermentation and processing, and relates to a preparation method of canned edible wild vegetables, in particular to a preparation method of fermented production of canned scallions with green onion as a raw material. Background technique [0002] Sand onion (A.mongolicumBgl), a genus of Allium in the Liliaceae family, also known as Mongolian leek, wild onion, mountain onion, Humuli (Mongolian), etc., is a perennial herb. The stems and leaves are needle-shaped, with small white flowers. The leaves, tender stems and flower buds all have a spicy taste, which is fresher and stronger than other onions and chives. The study found that the crude protein content, crude fiber content, crude fat content, and crude ash content of allium scallions were 1.86%, 1.34%, 0.27%, and 1.27%, respectively; β-carotene content was 20.44mg / kg; minerals Fe and Mn , Zn, Cu, Mg are 175.62mg / kg, 98.26mg / kg, 188.17mg / kg, respectively. 5...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23L33/00A23V2002/00A23V2200/30Y02A40/90
Inventor 杨波李亚蕾王生军张婷卢君逸张伟威胡聪刘洋姬琛王薇李伟刘莹莹
Owner NINGXIA UNIVERSITY
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