Preparation method of high-quality low-salt pickles
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A high-quality, kimchi technology, used in food preparation, ultra-high pressure food processing, and the function of food ingredients to reduce bacteria, ensure shelf life, and maintain flavor
Active Publication Date: 2015-08-19
CHINA AGRI UNIV
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[0005] The purpose of the present invention is to overcome the shortcomings of the prior art, provide a method for preparing high-quality low-salt pickles, and focus on solving quality problems such as how to maintain the nutrients, color, crispness and flavor of pickles while ensuring a certain shelf life
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Embodiment 1
[0033] (1) Material preparation: choose fresh white radish with consistent maturity as the main material, and red pepper, garlic and ginger as auxiliary materials;
[0034] (2) Cleaning: raw materials are cleaned of sediment and dirt, and cleaned at least three times;
[0035] (3) Slicing: Cut the washed main ingredients into strips (8cm×1cm×1cm), slice garlic, shred ginger, and cut pepper into 1cm sections;
[0036] (4) Filling the altar: Pour 2 / 3 of the white wine in the formula into the empty altar, and mix the radish, garlic, ginger, pepper and peppercorns cut in (3) evenly, put it into the altar, and put it in the altar Mouth 12cm, gently press firmly;
[0037] (5) brine preparation: take table salt and cold boiled water according to the formula ratio, dissolve, and make brine;
[0038] (6) Brewing: Pour the prepared brine into the jar filled with main and auxiliary materials. It is advisable to submerge the vegetables and keep a distance of 10cm from the mouth of the j...
Embodiment 2
[0048] In embodiment one, the main ingredients are changed to cabbage, carrot, and celery by 8:1:1, and the main ingredients are changed to flakes in step (3), and the solid-to-liquid ratio is changed to 1 in step (8): 7. The time is changed to 20s, and the ultra-high pressure treatment condition in step (10) is changed to normal temperature and 400MPa pressure treatment for 10 minutes.
[0049] Other operating steps are the same as in Embodiment 1.
[0050] The kimchi obtained by the above method has good flavor, small nutritional loss, attractive color and good taste, the microbiological index meets the requirements of GB2714-2003 "Hygienic Standard for Sauces and Pickled Vegetables", and the shelf life at 4°C reaches 3 months.
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Abstract
The invention relates to a preparation method of high-quality low-salt pickles.The pickles comprise pickle main materials and auxiliary materials, wherein the pickle main materials are fresh vegetables including white radishes, carrots, cabbages, celeries and the like, and the auxiliary materials include fresh chilis, gingers and garlics. According to the preparation method, the raw materials are selected and fermented to mature, so as to perform solid-liquid separation on the pickles and soup, the pickles are placed in the soup for heat treatment for a short time, so as to keep the color, brittleness, flavor and stability during the shelf life, and additionally, ultra-high pressure treatment with the pressure of 300 to 600 MPa and the time of 5 to 15 min is combined, so that the problems of acidification and bag expansion when the low-salt pickles are stored can be effectively solved. The pickles produced according to the preparation method have the advantages that the pure and fresh fragrance is obvious, a pH value is 3 to 4, the salt content is 1.5 to 2%, and microbiological indicators conform to provisions of the GB2714-2003 Hygienic Standard for Preserved Vegetables. Compared with traditional pickles, the low-salt pickles have no significant difference in nutrient substances, color, texture, flavor and the like.
Description
technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing high-quality low-salt pickles. Background technique [0002] Kimchi (pickles) is a lactic acid fermented vegetable product with a unique flavor and a long history in my country. Its production principle is under the action of osmotic pressure of a certain concentration of salt (below 5%) to carry out microbial fermentation mainly based on lactic acid fermentation. This processing process endows kimchi with unique flavor and nutrition. But when the salt concentration is below 3%, the pickles made are prone to spoilage, and problems such as excessive acidification, bag swelling, discoloration, and softening often occur during the shelf life. Due to the limitations of technology, the pickles sold in the market are either seasoned pickles preserved by high salt (concentration above 8%), or preserved by adding preservatives. Although h...
Claims
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