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A kind of pickled cabbage sauce product and its low-salt quick pickling method

A technology of pickled vegetables and pickled vegetables, which is applied in the field of pickled vegetables and pickled vegetables and its low-salt quick pickling, to achieve the effects of rich nutrition, spicy taste and high medicinal value

Active Publication Date: 2017-01-04
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] By searching the existing technologies at home and abroad, it is found that there is no report on the preparation of potherb sauce products by three times of low-salt fermentation pickling method

Method used

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  • A kind of pickled cabbage sauce product and its low-salt quick pickling method
  • A kind of pickled cabbage sauce product and its low-salt quick pickling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:

[0022] (1) Select 160g of fresh pickled cabbage with many stalks, remove old leaves, rotten leaves and yellow leaves, remove roots and wash them, and put them in a mixture containing 0.1% calcium lactate, 0.1% calcium sulfate and 0.1% calcium chloride Soak in medium for 6h;

[0023] (2) Wash, drain and chop the pickled cabbage, add 8% salt according to the net weight of the pickled cabbage, mix well, marinate at 75°C for 12 hours, and the ambient humidity is 80%;

[0024] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 5% salt according to the net weight of the pickled cabbage, mix well, marinate at 45°C for 24 hours, and the ambient humidity is 70%;

[0025] (4) Rinse pickled cabbage with sterile water, add 2% salt and 1% lactose by weight, mix in 10 g of garlic, 8 g of ginger, 6 g of red pepper, and 6 g of Zanthoxylum bungeanum, an...

Embodiment 2

[0028] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:

[0029] (1) Pick 180g of fresh pickled cabbage with many stems, remove old leaves, rotten leaves and yellow leaves, remove the roots, wash them, and put them in a mixture containing 1% calcium lactate, 1% calcium sulfate and 1% calcium chloride Soak in medium for 12h;

[0030] (2) Wash, drain and chop the pickled cabbage, add 10% salt according to the net weight of the pickled cabbage, mix well, marinate at 85°C for 24 hours, and the ambient humidity is 90%;

[0031] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 7% salt according to the net weight of the pickled cabbage, mix well, marinate at 50°C for 36 hours, and the ambient humidity is 75%;

[0032] (4) Rinse pickled cabbage with sterile water, add 5% salt and 2% lactose according to the weight ratio, mix in 15 g garlic, 12 g ginger, 10 g red pepper, and 10 g pepper, and inoculat...

Embodiment 3

[0035] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:

[0036] (1) Select 170g of fresh pickled cabbage with many stems, remove old leaves, rotten leaves and yellow leaves, remove the roots, wash, and put them in a mixture containing 0.5% calcium lactate, 0.5% calcium sulfate and 0.5% calcium chloride Soak in medium for 9h;

[0037] (2) Wash, drain and chop the pickled cabbage, add 8%-10% salt according to the net weight of the pickled cabbage, mix well, marinate at 80°C for 18 hours, and the ambient humidity is 85%;

[0038] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 6% salt according to the net weight of the pickled cabbage, mix well, marinate at 46°C for 30 hours, and the ambient humidity is 73%;

[0039] (4) Rinse pickled cabbage with sterile water, add 3% salt and 1.5% lactose according to the weight ratio, mix in 12g garlic, 10g ginger, 8g red pepper, and 8g pepper, and inocula...

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Abstract

The invention discloses a pickled vegetable pickle product and a low-salt quick pickling method thereof. The pickled vegetable pickle product adopts three low-salt fermentation pickling techniques, the first and second low-salt fermentation pickling at different temperatures, After adding the mixture of garlic, ginger, red pepper and peppercorns for the third time, add Lactobacillus plantarum for low-salt fermentation and pickling. Adopting three times of low-salt fermentation pickling technology not only reduces the nitrite content in pickled vegetables, shortens the pickling cycle, but also fully ferments pickled vegetables and other auxiliary materials, thereby improving the quality and flavor of pickled vegetables.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pickled vegetable sauce product and a low-salt quick pickling method thereof. Background technique [0002] Pickled cabbage, also known as potherb mustard or Brassica jumceavar. crispifolia, belongs to the family Brassicaceae and is a variant of mustard greens. According to modern medical research, pickled pickled cabbage has multiple functions: it can lower blood pressure, stop bleeding, treat urinary stones and renal edema, strengthen the stomach and eliminate food, and treat stomach cramps, enteritis and other diseases. favorite. The working people have accumulated rich experience in long-term production practice, but the traditional high-salt pickling process tends to consume a lot of water resources in post-production, and it is easy to cause environmental pollution. Therefore, low-salt pickled cabbage pickling is a hot spot in the research of modern vegetable pickling and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00
Inventor 汪超杜炜宇李冬生游智能高冰曹约泽徐宁胡勇周梦舟吴茜朱于鹏龚元元徐梅祁勇刚
Owner HUBEI UNIV OF TECH
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