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Raw material pretreatment method for processing pickles

A pretreatment and raw material technology, applied in the functions of food ingredients, food preparation, food drying, etc., can solve the problems of losing the flavor characteristics of traditional kimchi, curbing the industrialization of kimchi, and over-salty taste, so as to reduce the quality of raw materials and nutritional loss , eliminate organic pollutants such as COD and BOD and the generation of high-salt wastewater, and avoid the effect of salty taste

Active Publication Date: 2015-07-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of high-salt seasoning kimchi has only weak fermentation, and its main flavor is mainly formed by seasoning. Not only is the taste too salty, it is not good for health, but it also loses the flavor characteristics of traditional kimchi
The saline wastewater, pool cleaning wastewater, and desalination and dehydration wastewater produced in the follow-up process of high-salt salinization have high content of suspended solids, COD, nitrogen, and phosphorus, and the concentration of chloride ions is also very high, with a salinity of about 2%. -4%, which belongs to wastewater with high organic matter, high nitrogen and phosphorus, and high salinity. It is difficult and costly to treat, which greatly curbs the industrialization of kimchi.

Method used

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  • Raw material pretreatment method for processing pickles

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Embodiment 1

[0030] A raw material pretreatment method for kimchi processing, comprising the following steps:

[0031] A. Selection and cleaning of raw materials: select fresh and intact white radish, and clean the white radish with a spray drum cleaning machine;

[0032] B. Cutting: Use a vegetable cutter to cut the white radish into 1cm squares and 8cm long strips;

[0033] C. Blanching: Dip the sliced ​​white radish strips into the pre-prepared compound blanching liquid (the volume ratio of the color protection liquid to the crispness protection liquid is V 护色液 :V 护脆液 =1:1, where the color protecting solution is a mixed aqueous solution containing 1.5% citric acid and 1.0% salt by mass fraction, and the embrittlement protecting solution is a calcium lactate aqueous solution with a concentration of 20g / L), at a temperature of 70°C Blanch for 60 seconds, take it out, immediately soak in cold water and drain;

[0034] D. Pre-dehydration: Adjust the radiation distance of the short-wave i...

Embodiment 2

[0038] A raw material pretreatment method for kimchi processing, comprising the following steps:

[0039] A. Selection and cleaning of raw materials: select fresh and intact lettuce, and clean the lettuce with a spray drum cleaning machine;

[0040] B. Cutting: Cut the lettuce into lettuce slices with a thickness of about 1cm with a vegetable cutter;

[0041] C. Blanching: Dip the sliced ​​lettuce slices into the pre-prepared composite blanching solution (the volume ratio of the color protection solution to the crispness protection solution is V 护色液 :V 护脆液 =1:1, where the color protecting solution is a mixed aqueous solution containing 1.5% citric acid and 1.0% salt by mass fraction, and the embrittlement protecting solution is a calcium lactate aqueous solution with a concentration of 20g / L), at a temperature of 70°C Blanch for 60 seconds, take it out, soak in cold water immediately and drain;

[0042] D. Pre-dehydration: Adjust the radiation distance of the short-wave inf...

Embodiment 3

[0046] A raw material pretreatment method for kimchi processing, comprising the following steps:

[0047] A. Selection and cleaning of raw materials: select fresh and intact scallions, and clean the scallions with a spray drum cleaning machine;

[0048] B. Blanching: immerse the onion head into the compound blanching liquid prepared in advance (the volume ratio of the color protection liquid to the crisp protection liquid V 护色液 :V 护脆液 =1:1, where the color protecting solution is a mixed aqueous solution containing 1.5% citric acid and 1.0% salt by mass fraction, and the embrittlement protecting solution is a calcium lactate aqueous solution with a concentration of 20g / L), at a temperature of 70°C Blanch for 60 seconds, take it out, soak in cold water immediately and drain;

[0049] C. Pre-dehydration: Adjust the radiation distance of the medium and short wave infrared drying oven to 10cm, the power to 900W, and the temperature of the drying oven to 70°C. After the drying ove...

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Abstract

The invention belongs to the technical field of pickle processing methods, and particularly relates to a raw material pretreatment method for processing pickles. The method comprises the steps of: raw material selection and cleaning, splitting, blanching, before-dehydration, post-dehydration and cooling, refrigeration and the like. According to the method, in the before-dehydration process, a medium-short wave infrared drying technique is adopted to dehydrate pickle raw materials until the wet basis moisture content is 65% to 70%; in the post-dehydration process, an intermittent microwave hot-air coupling drying technique is adopted to dehydrate the pickle raw materials until the wet basis moisture content is 35% to 40%, and then the pickle raw materials are taken out and cooled and are stored in a cold storage at the temperature of 4 DEG C. By adopting the method, the moisture content in the pickle raw materials can be quickly reduced, the dehydration time is shortened, and salt-free storage is realized; additionally, the textures, nutrients and colors of the pickle raw materials are kept, the traditional quality and flavor of the pickles are guaranteed, and industrial production of low-salt pickles is realized.

Description

technical field [0001] The invention belongs to the technical field of pickle processing methods, in particular to a raw material pretreatment method for pickle processing. Background technique [0002] Kimchi (pickles) is one of the typical representatives of traditional fermented foods in my country. It combines sourness, sweetness, crispness and spicyness in one, clear, crispy and tender, and sour. It can not only increase people's appetite, but also relieve greasy and help digestion , but also has health care functions such as maintaining digestive tract health, anti-oxidation, anti-cancer, weight loss and enhancing human immunity, so it is deeply loved by consumers. In the process of industrialized production of kimchi, raw materials such as vegetables are usually first added to the pool for salting, then out of the pool for cleaning, shaping, desalination and dehydration, and then adding ingredients for mixing, sterilization, and packaging. Because fresh kimchi raw mat...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23V2002/00A23V2300/10A23V2200/048
Inventor 陈芳胡小松陈浪廖小军孙志健
Owner CHINA AGRI UNIV
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