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

Inactive Publication Date: 2014-09-03
NANJING CUIERSHUANG VEGETABLE FOOD
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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 provide a method that can prevent pickled vegetables from rotten and rotten and produce carcinogens in view of the above-mentioned defects in the prior art, such as easy mildew and deterioration, easy production of carcinogens, poor taste, and adverse effects on human health. Preparation method of pickles which can improve taste and will not have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method for pickled vegetables, comprising the following process steps:

[0042] (1) Selection of raw materials: select fresh vegetables without rot and mildew as raw materials, and remove vegetables that do not meet the requirements;

[0043] (2) Salting: Preserve the raw materials selected in step (1) with salt for 30 days, and the weight ratio of salt to raw materials is 0.2:1. The specific method is to sprinkle a layer of salt with a layer of raw materials and salt The mode is placed in the saline pool for sealed fermentation, wherein the height of each layer of raw material is 20cm; at the same time, add garlic juice in the salt pool, and the weight of garlic juice is 10% of the raw material weight;

[0044] (3) Finishing: removing the lignified fibers and hard bones of the raw materials obtained by salting in step (2);

[0045] (4) Cleaning: After removing the lignified fibers and hard bones of the raw materials, the raw materials are cleaned until ...

Embodiment 2

[0058] A preparation method for pickled vegetables, comprising the following process steps:

[0059] (1) Selection of raw materials: select fresh vegetables without rot and mildew as raw materials, and remove vegetables that do not meet the requirements;

[0060] (2) Salting: Preserve the raw materials selected in step (1) with salt for 40 days, and the weight ratio of salt to raw materials is 0.18:1. The specific method is to sprinkle a layer of salt with a layer of raw materials and salt The mode is placed in the salting pool for sealed fermentation, wherein the height of each layer of raw material is 19cm; at the same time, add garlic juice in the salting pool, and the weight of garlic juice is 20% of the raw material weight;

[0061] (3) Finishing: removing the lignified fibers and hard bones of the raw materials obtained by salting in step (2);

[0062] (4) Cleaning: After removing the lignified fibers and hard bones of the raw materials, the raw materials are cleaned u...

Embodiment 3

[0075] A preparation method for pickled vegetables, comprising the following process steps:

[0076] (1) Selection of raw materials: select fresh vegetables without rot and mildew as raw materials, and remove vegetables that do not meet the requirements;

[0077] (2) Salting: Preserve the raw materials selected in step (1) with salt for 45 days, and the weight ratio of salt to raw materials is 0.15:1. The specific method is to sprinkle a layer of salt with a layer of raw materials and salt The mode is placed in the saline pool for sealed fermentation, wherein the height of each layer of raw material is 18cm; at the same time, add garlic juice in the salt pool, and the weight of garlic juice is 18% of the raw material weight;

[0078] (3) Finishing: removing the lignified fibers and hard bones of the raw materials obtained by salting in step (2);

[0079] (4) Cleaning: After removing the lignified fibers and hard bones of the raw materials, the raw materials are cleaned until...

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/00A23L19/20
CPCA23L33/10A23B7/00A23L19/20A23V2002/00
Inventor 施亚萍
Owner NANJING CUIERSHUANG VEGETABLE FOOD
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