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Low-salt temperature change curing method of leaf mustard sauce products

A technology for kohlrabi and sauce products, which is applied in the field of sauce products processing, can solve the problems of difficult control of product color, shape and taste, no desalination treatment, and long curing cycle, so as to improve the economic benefit and brand effect of enterprises and shorten the curing time. effect of cycle, quality and flavor improvement

Active Publication Date: 2014-09-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Invention Patent Authorization Publication No. CN 102266030 A "Series Flavored Kohlrabi and Its Pickling Method", the kohlrabi is initially pickled and over-pickled, the amount of salt is 8%, the time is 3-4 months, and the pickling cycle is too long; authorized Publication No. CN 101953453 A "A process for pickling kohlrabi". The kohlrabi is pickled once with salt, the amount of salt is 4%-6%, and the time is 1-2 months. The method is single, no desalination treatment is carried out, and two Both methods use natural fermentation, which is easy to be contaminated with bacteria, and it is difficult to control the color, shape and taste of the product
[0004] By searching the existing technologies at home and abroad, it is found that there is no report on the preparation of kohlrabi sauce products by low-salt variable temperature pickling and multi-strain coupling fermentation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select 280g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 0.1% calcium lactate, 0.1% calcium sulfate, 0.1 % Calcium Chloride mixed solution for 4 hours to keep crisp and promote discoloration;

[0024] (2) Wash and drain the kohlrabi, add 6% salt according to the net weight of the kohlrabi, mix well, keep warm and marinate at 85°C for 120 hours, and the ambient humidity is 85%;

[0025] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 5% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 50°C for 72 hours, and the ambient humidity is 75%;

[0026] (4) Rinse the kohlrabi with sterile water, add 3% salt and 1% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1.5:1:2 according to the inoculation amount of 3% (W / W) , Lactobacillu...

Embodiment 2

[0029] (1) Select 300g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 1% calcium lactate, 1% calcium sulfate, 1 % Calcium Chloride mixed solution for 10 hours to keep crisp and promote discoloration;

[0030] (2) Wash and drain the kohlrabi, add 8% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 90°C for 240 hours, and the ambient humidity is 95%;

[0031] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 6% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 55°C for 120 hours, and the ambient humidity is 80%;

[0032] (4) Rinse the kohlrabi with sterile water, add 4% salt and 2% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1:1.5:2 according to the inoculation amount of 5% (W / W) , Lactobacillus plan...

Embodiment 3

[0035] (1) Select 290g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5 % Calcium Chloride mixed solution for 7 hours to keep crisp and promote discoloration;

[0036] (2) Wash and drain the kohlrabi, add 7% salt according to the net weight of the kohlrabi, mix well, keep warm and marinate at 88°C for 180 hours, and the ambient humidity is 90%;

[0037] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 5.5% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 53°C for 100 hours, and the ambient humidity is 78%;

[0038] (4) Rinse the kohlrabi with sterile water, add 3.5% salt and 1.5% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1.5:1.5:3 according to the inoculation amount of 4% (W / W) , Lac...

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PUM

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Abstract

The invention discloses a low-salt temperature change curing method of leaf mustard sauce products. The leaf mustard sauce product comprises the following raw materials in parts by weight: leaf mustard 280-300, Welsh onion 30-40, garlic 20-30, five spice powder 15-25, red Chilli powder 10-20, pepper powder 7-15, oyster juice 10-15, vegetable oil 10-15, and salt 15-30. The curing method adopts the low-salt temperature change curing technology and the multi-strain coupling fermentation technology and also adopts three-time cooling salt-reduction and two-time desalination way, so as to effectively reduce the salt content of the sauce pickles and shorten the curing period; with regard to the multi-strain coupling fermentation technology, the multiple pure strain mixing starter-making can be artificially controlled, the period can be shortened, and the quality and flavor can be improved, so that the obtained leaf mustard sauce products have features of pure sauce color, low salt, high crispness, rich essential amino acids and diet fibers, unique flavor and high nutrition value.

Description

technical field [0001] The invention relates to the field of sauce product processing, in particular to a low-salt and variable-temperature curing method for kohlrabi sauce products. Background technique [0002] Kohlrabi is native to my country, and its scientific name is mustard. It is a cruciferous plant, rich in vitamin C, minerals, sugars and protein, and has high nutritional value. Kohlrabi has strong stress resistance, and rarely has diseases and insect pests. It is a very good non-toxic, sterile, pollution-free, and pollution-free vegetable. It is a green food and health food in the concept of consumption. And kohlrabi can be widely planted, large-scale planting, low input, high output, and low price. The harvested kohlrabi has a strong pungent spicy taste and a strong bitter taste. It is not suitable for raw food and is suitable for processing into pickled products. Its unique cold processing method and unique flavor of fragrance, tenderness, crispness and sweetnes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 汪超宋爱洁郑锋振李冬生高冰曹约泽徐宁胡勇朱于鹏祁勇刚吴勇超
Owner HUBEI UNIV OF TECH
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