Instant dehydrated pickles and preparation method thereof

A pickle and secret technology, applied in food preparation, food science, application, etc., can solve the problems of pickles inconvenient to store for a long time, easy to lose brittleness, unhealthy diet, etc., to facilitate mass industrial production, long shelf life, ready-to-eat The effect of freshness shelf life

Inactive Publication Date: 2014-12-10
曹教鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first purpose of the present invention is to provide a green and healthy pickle with a wide range of materials for the shortcomings of the existing traditional pickles that are not easy to store for a long time, easily lose their brittleness, have a short shelf life for the best taste, and are too heavy in fat and unhealthy in diet. , crispy and delicious, with a unique local flavor, long shelf life, convenient for long-distance transportation, an instant dehydrated, fresh, delicious and healthy vegetable that is convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: Select 50 parts of mustard heads, 30 parts of Houttuynia cordata root, 60 parts of radish, 20 parts of lettuce, 12 parts of kudzu root and 15 parts of cucumber as main raw materials, equipped with 10 parts of soil pepper, 5 parts of wild pepper, 5 parts of Chaotian pepper, 6 parts of black tea, 3 parts of garlic, 4 parts of peppercorns, 6 parts of sugar, 6 parts of dried orange peel, 12 parts of salt, and 10 parts of secret blended wine. Wash the mustard heads, houttuynia root, radish, lettuce, kudzu root and cucumber, spread out to dry, and cut into slices, cubes or filaments; dehydrate the cut main raw materials by exposing them to the sun, so that the main raw materials The water content is less than or equal to 12%; put the main material after dehydration into the cleaned and sterilized ceramic tank, place the main material layer by layer, compact it layer by layer, and cover the upper surface with bamboo and wood Press frame, place washed stones on th...

Embodiment 2

[0047] Embodiment 2: Select 60 parts of mustard heads, 40 parts of Houttuynia cordata root, 70 parts of radish, 30 parts of lettuce, 20 parts of kudzu root and 20 parts of cucumber as main raw materials, equipped with 13 parts of soil pepper, 7 parts of wild pepper, 7 parts of Chaotian pepper, 9 parts of black tea, 5 parts of garlic, 5 parts of Chinese prickly ash, 7 parts of sugar, 7 parts of dried orange peel, 15 parts of salt, and 12 parts of secret blended wine. Wash mustard heads, Houttuynia cordata root, radish, lettuce, kudzu root powder and cucumber, spread out to dry, and cut into slices, cubes or filaments; the cut main raw materials are dehydrated by hot air drying, so that The water content of the main raw material is less than or equal to 12%; put the dehydrated main material into a cleaned and sterilized ceramic jar, place the main material layer by layer, compact it layer by layer, and cover the upper surface with bamboo wood Put the washed stones on the press f...

Embodiment 3

[0048] Embodiment 3: Select 70 parts of mustard heads, 50 parts of Houttuynia cordata root, 80 parts of radish, 40 parts of lettuce, 25 parts of kudzu root and 30 parts of cucumber as main raw materials, equipped with 16 parts of soil pepper, 8 parts of wild pepper, 8 parts of Chaotian pepper, 12 parts of black tea, 7 parts of garlic, 6 parts of Chinese prickly ash, 9 parts of sugar, 8 parts of dried orange peel, 18 parts of salt and 12 parts of secret blended wine. Wash mustard heads, Houttuynia cordata root, radish, lettuce, kudzu root powder and cucumber, spread out to dry, and cut into slices, cubes or filaments; dehydrate the cut main raw materials by exposing them to the sun, so that the main The water content of the raw material is less than or equal to 12%; put the dehydrated main material into a cleaned and sterilized ceramic jar, place the main material layer by layer, compact it layer by layer, and cover the upper surface with bamboo wood Put the washed stones on th...

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PUM

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Abstract

The invention discloses instant dehydrated pickles and a preparation method thereof. The instant dehydrated pickles are characterized by being prepared from the following main raw materials in parts by weight: 50-70 parts of leaf mustard head, 30-50 parts of cordate houttuynia root, 60-80 parts of radish, 20-40 parts of asparagus lettuce, 12-25 parts of root of kudzu vine and 15-30 parts of cucumber, and mixed with auxiliary materials prepared from 10-16 parts of local chili, 5-8 parts of rod chilli, 5-8 parts of pod pepper, 7-12 parts of black tea, 3-7 parts of garlic, 4-6 parts of pepper, 6-8 parts of dried orange peel, 6-9 parts of sugar, 12-18 parts of edible salt and 8-12 parts of secret blending wine. The instant dehydrated pickles are simple and reasonable in preparation process, convenient in large-scale industrial production, green and healthy, crispy and delicious, have the advantages of unique local flavor, long retention period, convenience in long-distance transport and wide market prospect, and accord with broad population, and an eater can quickly mix the pickles according to respective preference.

Description

technical field [0001] The invention relates to a dehydrated pickle and a preparation method thereof, in particular to an instant dehydrated pickle and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pickles are a kind of traditional pickled food in my country. It has a long history and has the functions of helping digestion, appetizing, and eliminating greasiness. The pickles are made in different ways in different regions, especially the pickles of the Tujia nationality in southwestern Hubei have a unique flavor, but they are only suitable for instant food and are not easy to store for a long time. They are not fresh and easy to lose their crispness. Moreover, the taste of traditional pickles is single, which cannot satisfy the preferences of different eaters. Eaters cannot quickly prepare pickles according to their preferences, and it is not convenient to carry and eat. These unfavorable factors restrict the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L27/00A23L19/20A23L33/00A23V2002/00
Inventor 曹教鸿曹钰欣
Owner 曹教鸿
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