Preparation method for pickles

A vegetable and raw material technology, applied in food preparation, fruit and vegetable preservation, food preservation, etc., can solve the problems of poor taste, easy mildew and deterioration of pickled vegetables, and easy production of carcinogens, etc., to achieve the effect of ensuring taste and quality
CN104012907AInactive Publication Date: 2014-09-03NANJING CUIERSHUANG VEGETABLE FOOD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
NANJING CUIERSHUANG VEGETABLE FOOD
Publication Date
2014-09-03
Estimated Expiration
Not applicable Β· inactive patent
Patent Text Reader

Abstract

The present invention discloses a preparation method for pickles. The method comprises the following processing steps: raw material selecting-salting- sorting-washing-shaping-desalinating-dehydrating-spicing-weighting and sub-packing-sterilizing-packing and warehousing. The method provided in the invention for preparing pickles can prevent pickles from mildewing, rotting and producing carcinogens, can improve the taste of pickles, and the pickles produced according to the present method do not cause any adverse effects on human health.
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Description

[0001] technical field

[0002] The invention relates to the field of food processing, in particular to a method for preparing pickled vegetables.

[0003] Background technique

[0004] The traditional preparation methods of pickled vegetables are basically the same. They are all pickled vegetables into semi-finished products and then cut into shapes. - finished product. But there are still some problems therein, such as, because there is not enough salt added or the salinity is not uniform, it is easy to cause mildew and deterioration, or it is easy to produce carcinogens because of excessive salt; in addition, in the traditional pickle preparation process, Because the growth and reproduction of harmful microorganisms cannot be effectively inhibited, the microorganisms secrete pectinases, which can decompose a large amount of pectin substances in vegetables, making the texture of pickled vegetables soft, which not only seriously affects the taste, but also affects the ...

Claims

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