A kind of preparation method of Hakka vegetable

A Hakka and vegetable technology, applied in the field of preparation of Hakka gratin, can solve problems such as unfavorable large-scale production and promotion, restricting the promotion of healthy food, etc., and achieve the effects of saving production labor costs, facilitating promotion and application, and reducing production costs.

Inactive Publication Date: 2017-02-01
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional preparation method of sauerkraut is more casual and only suitable for families and small workshops. It is not conducive to large-scale production and promotion, and requires a lot of experience from producers, which limits the promotion of this healthy food.

Method used

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  • A kind of preparation method of Hakka vegetable

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 5000 grams of fresh vegetables as raw materials, after pretreatment, dry to remove 30% of the water, cut into sections, put them into a vacuum mixing tank, and carry out stirring treatment under vacuum, and add 1% salt while stirring , and then put it into a container with a drain pipe at the bottom and compact it. The drain pipe has been opened to drain water. After 5 days, take out the vegetables, add 1% salt and mix well, then put it into the previous container for compaction, and keep the drain pipe open. Drain, store for 70 days, and get it after passing the inspection.

[0025] The chopping into sections refers to chopping the pretreated vegetables into 1-2cm sections.

[0026] The drying method of the chopped vegetables is to control the drying temperature to 50° C. and the drying time to 8 hours.

[0027] The qualified inspection means that no nitrite can be detected according to the method of the national standard GB / T 5009.33-2010, and the water content ...

Embodiment 2

[0030] Use 5000 grams of fresh vegetables as raw materials, after pretreatment, dry to remove 40% of the water, cut into sections, put them into a vacuum mixing tank, and carry out stirring treatment under vacuum, and add 1.5% salt while stirring , then put it into a container with a drain pipe at the bottom and compact it, and keep the drain pipe open for drainage. After 6 days, take out the vegetables, add 1.5% salt and mix well, then put it into the previous container for compaction, and keep the drain pipe open Drain, store for 95 days, and get it after passing the inspection.

[0031] The chopping into sections refers to chopping the pretreated vegetables into 1-2cm sections.

[0032] The method for drying the chopped vegetables is to control the drying temperature to 60° C. and the drying time to 10 hours.

[0033] The said qualified inspection means that no nitrite can be detected according to the method of the national standard GB / T 5009.33-2010, and the water content...

Embodiment 3

[0036] Use 5000 grams of fresh vegetables as raw materials, after pretreatment, dry to remove 50% of the water, cut into sections, put them into a vacuum mixing tank, and carry out stirring treatment under vacuum, and add 2% salt while stirring , then put it into a container with a drain pipe at the bottom and compact it, and keep the drain pipe open for drainage. After 7 days, take out the vegetables, add 2% salt and mix well, then put it into the previous container for compaction, and keep the drain pipe open Drain, store for 120 days, and get it after passing the inspection.

[0037] The chopping into sections refers to chopping the pretreated vegetables into 1-2cm sections.

[0038] The method for drying the chopped vegetables is to control the drying temperature to 70° C. and the drying time to 12 hours.

[0039] The qualified inspection means that no nitrite can be detected according to the method of the national standard GB / T 5009.33-2010, and the water content of the ...

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Abstract

The invention discloses a preparation method for Hakkas pickled vegetables. The preparation method comprises the following steps: fresh vegetables are used as raw materials, after the vegetables are preprocessed, the vegetables is dries to remove 30-50% of moisture in the vegetables, the vegetables are cut into segments and are loaded into a vacuum mixing pot to be mixed and processed under vacuum, and 1-2% of salt is added into the pot when the vegetables in the pot are mixed and processed; then, the vegetables are loaded into a container of which the bottom is provided with a drainage pipe to be compacted, the drainage pipe is opened all the time for draining water, the vegetables are drawn out of the container after 5-7 days, 1-2% of salt is added into the vegetables to be mixed evenly, and then the vegetables are loaded into the previous container again to be compacted; the drainage pipe is opened all the time for draining water, then the vegetables are stored in the container for 70-120 days, and after the pickled vegetables are qualified through inspection, the pickled vegetables are obtained. The method disclosed by the invention is scientific and reasonable, the pickled vegetables are convenient for mass production, and the stability of a preparation technology is good; the prepared pickled vegetables are stable in quality, good in mouth feel, rich in nutrition, aromatic and rich in taste, rich in acid and fragrance, and are capable of stimulating the appetite and promoting salivation, so that the pickled vegetables are green food suitable for old and young.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a preparation method of Hakka sausage. Background technique [0002] Zhacai, also known as sauerkraut, is an earthen traditional side dish. Zhacai is an important category of pickled food with a long history. In the south, it is often eaten at home. It is usually used to deliver porridge, sometimes rice, or as a side dish of home-cooked dishes, such as Zhacai fried beef, Zhacai Stir-fried large intestines and fish with vegetables are all favorite dishes of the people. In the era of "melons and vegetables", almost every household made Zhacai for consumption, especially in rural areas. There has been a popular saying among the people: "Don't eat sour for three days, and walk to beat Chuanchuan". [0003] Zhacai is generally made with green vegetables, cabbage, and beans. It has a unique flavor, light and refreshing, appetizing and stimulating. It contains a lot of v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司
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