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A taro stalk pickled product and pickling method thereof

A technology of pickled products and taro stems, which is applied in the field of taro stem pickled products and its pickling, can solve the problems of not being able to please diners, monotonous taste, and endangering human health, so as to improve the color, fragrance, nutritional value, and reduce rot and the effect of changing the taste and reducing the amount of residue

Active Publication Date: 2017-09-15
陕西众和现代生态农牧股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled taro stalks are sour, crisp and delicious, and are very popular among people. However, different places have different pickling methods. At present, there is no written unified pickling method.
[0004] The traditional pickling of taro stalks mainly includes the following steps: select high-quality taro stalks, clean them, cut them into pieces, put them in the jar and put them in the fermentation liquid, and finish the fermentation. This traditional pickling method has many shortcomings. Drying the taro stems in the sun will cause the taro stems to rot or change flavor during the fermentation process. Second, during the fermentation stage of the taro stems, failure to control the pickling temperature, pH value and salt concentration will lead to residues in taro stem pickled products. Too much nitrite is harmful to human health. Third, the color and smell of pickled taro stems are relatively poor, and the taste is monotonous, which cannot please diners.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] After cleaning 1kg of taro stems, cut them into 5cm sections, add 50g of salt, mix them evenly, and let them stand for 30 minutes, then take them out and dry them in the sun to obtain pretreated taro stems; steam the marinating container at 100-120°C for 30 minutes Carry out drying, stack the pretreated taro stems in the pickling container and flatten them; prepare mother water, boil 1000g of distilled water for 30 minutes, and after cooling to 25°C, add 100g of lemons, 100g of taro stems, Take 50g of acetic acid, 120g of salt and 50g of lactic acid bacteria, ferment at 25°C for 20 days and then filter to obtain mother water; mix 80g of starch, 50g of salt, 100g of 30° liquor, 50g of garlic, 50g of Chili pepper and 1000g of mother water Finally, the prepared soaking liquid is obtained; the soaking liquid is slowly poured into the pickling container until it submerges the taro stalks, filled with carbon dioxide gas, sealed, and fermented in an environment of 30°C for 5 da...

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PUM

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Abstract

The invention discloses a taro stalk pickled product and a pickling method thereof. The taro stalk pickled product comprises the following raw materials in parts by weight: 100-110 parts of taro stalks, 8-12 parts of starch, 7-10 parts of fermented bean curd, 8-10 parts of sweet-scented osmanthus, 20-40 parts of table salt, 100-110 parts of pickling water, 15-20 parts of distilled water, 30-50 parts of lemon, 20-40 parts of fresh oranges, 10-15 parts of white spirits with the alcohol degree of 30 DEG, 5-8 parts of garlic and 5-8 parts of conical red pepper fruit. According to the invention, the temperature, the pH level and the table salt concentration during a taro stalk pickling process are controlled to lower the residual amount of nitrite in the taro stalk pickled product to the maximum extent; coloring and seasoning agents, such as the fermented bean curd and the sweet-scented osmanthus, are added in the later period of the picking process, so that the color, aroma and taste and the nutritive value of the taro stalk pickled product are improved effectively. Before put into a jar and pickled, the taro stalks are mixed with the table salt and are dried till the water content is 5%-15%, and thus the probability of decaying and souring during the picking process is effectively lowered.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a taro stem pickled product and a pickling method thereof. technical background [0002] Taro stalks are the leaf stems of taro, also known as taro. After the taro is harvested in July and August, the taro and leaves are cut off, and the rest is taro stalks. Taro stalks have high nutritional and medicinal value, but they are pungent and may cause allergies after contact with the skin, so they are treated as waste in many places, which is a pity. [0003] In recent years, people have discovered that taro stems can also be turned into delicious dishes after cooking or pickling. Taro stalk pickled products are sour, crisp and delicious, and are loved by people, but different places have different pickling methods, and there is no written unified pickling method at present. [0004] The traditional pickling of taro stalks mainly includes the following steps: select high-quality taro sta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 唐宏楷
Owner 陕西众和现代生态农牧股份有限公司
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