Method of making pickled vegetable

A production method, cauliflower technology, is applied in the production field of pickled vegetables, which can solve the problems of strong sour taste, lack of mellow taste, unfavorable long-term storage, etc., and achieve the effect of long storage time, delicious and mellow taste, and beautiful color

Inactive Publication Date: 2015-11-25
CUNMASTER FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production process of pickled vegetables, salt is the basic auxiliary raw material. When pickled vegetables are pickled with salt water, lactic acid bacteria are produced in the middle, which makes them produce sour taste and the taste is not mellow enough.
Lactic acid bacteria in pickles will continue to ferment after they are produced, and the sour taste will become stronger and stronger, which is not conducive to long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A preparation method of pickled vegetables is carried out according to the following process steps:

[0018] (1) Material selection: choose fresh cauliflower leaves, green vegetable leaves or radish leaves as raw materials;

[0019] (2) Drying: Place the selected raw materials in the open air to dry naturally, and distribute 50% of the moisture of the raw materials;

[0020] (3) Cleaning: Clean the raw materials that meet the requirements of drying to remove dust and impurities;

[0021] (4) Fermentation: Put the cleaned raw materials into the pickle jar, then add rice paste made from rice into the pickle jar, seal the pickle jar, and ferment for 30-30°C in a temperature environment of 15°C to 30°C For 40 days, the pickle tank should be turned frequently during the fermentation;

[0022] (5) Cooking material: Pour the fermented raw materials together with the rice paste into the cooking pot and cook for 7 to 10 minutes. After cooking, take out the raw materials and dr...

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PUM

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Abstract

The invention belongs to the field of pickled vegetable processing, and in particular relates to a method of making pickled vegetables. The method of making the pickled vegetables comprises nine steps, i.e., material selection, air-curing, cleaning, fermentation, material boiling, air-drying, sour fixing, drying and shredding and bagging. The method of making the pickled vegetables has the advantages that the taste of the made pickled vegetables is delicious and mellow, the sour degree is moderate, the color is attractive, the nutrients are rich and the storage lifetime is longer.

Description

technical field [0001] The invention belongs to the field of pickles processing, and in particular relates to a method for making pickles. Background technique [0002] Pickled vegetables are a common dish, which can make fresh vegetable leaves processed, easy to store, unique in flavor, and maintain the nutritional content of vegetables. At present, in the production process of pickled vegetables, salt is the basic auxiliary raw material. When salted vegetables are used to pickle pickled vegetables, lactic acid bacteria are produced in the middle, which makes them produce sour taste and the taste is not mellow enough. After the lactic acid bacteria in pickles are produced, they will continue to ferment, and the sour taste will become stronger and stronger, which is not conducive to long-term storage. Contents of the invention [0003] In order to solve the problems existing in the above technologies, the present invention provides a method for making pickles, which can m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 寸树华寸永生
Owner CUNMASTER FOOD CO LTD
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