Non-fermented dipped seasoned preserved vegetable production method

A production method and non-fermentation technology, applied in the field of food processing, can solve the problems of long time, cumbersome production and low degree of mechanization, and achieve the effects of short production cycle, standardized process and delicate taste of finished products.

Active Publication Date: 2014-12-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production process is cumbersome, takes a long time and the degree of mechanization is not high, which is not suitable for the development direction of the modern food industry, that is, rapid, large-scale and standardized production

Method used

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Examples

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Effect test

Embodiment 1

[0018] Select mustard greens with no mildew and uniform size to ensure that the porosity of the raw materials is 12%. During processing, the mustard greens need to be peeled, cleaned and sliced, with a thickness of 2~3mm, and then pickled. Salt with 5% of the mustard mass is used as an auxiliary material for pickling. , spread evenly on the surface of the mustard and mix well, put it into the pickling tank, press it with bamboo net and 40% weight of the mustard for easy dehydration, and marinate in the high temperature warehouse (Shanghai Xianle Refrigeration Equipment Co., Ltd.) for 24 hours, The temperature is 10°C, and the cylinder is turned once halfway. After pickling, carry out desalination treatment, soak the salted embryos with clean water, and its solid-liquid volume ratio is 1:3, and let it stand for 3 hours.

[0019] At the same time, prepare the seasoning liquid, add the following ingredients according to the mass ratio: 400g of water, 12g of white sugar, 10g of mo...

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PUM

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Abstract

The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.

Description

technical field [0001] The invention relates to a production method of non-fermented dipping and seasoning pickled mustard. The method adds an auxiliary pulse electric field dipping and seasoning process, which is beneficial to the dipping treatment of taste substances, and belongs to the technical field of food processing. Background technique [0002] Mustard mustard is loved by the public as a pickled rhizome product. The product is well-known at home and abroad. The raw material comes from mustard root nodules. It is rich in nutrition and belongs to the food with the same origin of medicine and food. Plant raw materials have a certain porosity. During the conventional pickling process, the solute slowly penetrates and diffuses into the plant tissue. The cell membrane is the main functional structure to isolate the internal and external environments. The interior is the cytoplasm and the exterior is the intercellular space. In order to improve the efficiency of mass trans...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2300/12
Inventor 徐学明杨哪金亚美吴凤凤杨纬金孝英达李静任承龙
Owner JIANGNAN UNIV
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