Production method for low-nitrite content pickled vegetable

A technology with low nitrite content, applied in food preparation, sugar-containing food ingredients, alcohol-containing food ingredients, etc., can solve the problem of separating pure lactic acid bacteria, and achieve the effect of simple operation, low equipment requirements, and no preservatives

Inactive Publication Date: 2015-11-25
HUNAN BIOLOGICAL & ELECTROMECHANICAL POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the introduction of preservatives that consumers are more wo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw materials: Choose fresh, crisp and tender cabbage, lettuce, and cucumber without pests and diseases.

[0021] (2) Cleaning: Remove rotten, pest-infested parts of vegetable raw materials, clean sediment, stains, remove rough skin, old tendons, old leaves, etc.

[0022] (3) Slicing: Tear cabbage into slices by hand, cut lettuce and cucumber into slices 0.6-1cm thick and 5-8cm wide.

[0023] (4) Drying: Spread the cut raw materials in a bamboo sieve, and expose them to the sun for 4-6 hours.

[0024] (5) Select boiled and cooled well water to prepare pickle liquid, add salt, white wine, calcium chloride and vitamins in the pickle liquid; the mass percentage content of salt, white wine, calcium chloride and vitamins in the pickle liquid is as follows:

[0025] Salt 6%, sugar 2%, liquor 0.2%, calcium chloride 0.36%, vitamin C1‰;

[0026] (6) Pack the vegetable raw material into the pickle jar, and when the vegetable raw material is loaded to half of the volume of t...

Embodiment 2

[0034] (1) Raw materials: choose fresh, crisp and tender, no pests and diseases white radish, cauliflower, onion.

[0035] (2) Cleaning: Remove rotten, pest-infested parts of vegetable raw materials, clean sediment, stains, remove rough skin, old tendons, old leaves, etc.

[0036] (3) Slicing: Cut the white radish and cucumber into 5cm strips, tear the onion into slices by hand, and cut the white flower buds of the cauliflower into branches of suitable size.

[0037] (4) Drying: spread out the cut raw materials in a bamboo sieve, and dry them in the sun for 6 hours.

[0038] (5) Select boiled and cooled well water to prepare pickle liquid, add salt, white wine, calcium chloride and vitamins in the pickle liquid; the mass percentage content of salt, white wine, calcium chloride and vitamins in the pickle liquid is as follows:

[0039] Salt 6%, sugar 2%, liquor 0.2%, calcium chloride 0.36%, vitamin C 0.5‰;

[0040] (6) Pack the vegetable raw material into the pickle jar, and w...

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PUM

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Abstract

The invention discloses a production method for low-nitrite content pickled vegetable. The method includes the following steps: a vegetable variety which is fresh, tender, crunchy, disease-free, pest-free, unrotten and little in moisture content is chosen, washed, cut and dried in the sun. Well water is chosen for preparing vegetable-pickling liquid, and is added with table salt, sugar, spirit, calcium chloride and vitamin C. Sichuan pepper, cinnamons, cloves, pepper, aniseeds, gingers, dried chilies and dried perilla roots are chosen and wrapped by a piece of gauze, so that a spice bag is made. The material is loaded, compacted, added with the disinfected vegetable-pickling liquid and the spice bag, sealed by 20 percent of salt water and fermented in a jar for 3 to 7 days. The method is simple and convenient, the produced pickled vegetable is crunchy and tasty, the vegetable-pickling liquid is clear, and the nitrite content is 2.01mg/kg to 3.78mg/kg. The low-nitrite content pickled vegetable can be stored for more than one year after being packaged and disinfected.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a method for preparing kimchi with low nitrite content. Background technique [0002] Sauce-pickled pickles are refreshing and attractive, and they can invigorate the stomach and eliminate food, but their main safety issues have attracted much attention, such as excessive additives, such as sodium benzoate, potassium sorbate, and sodium saccharin. Followed by excessive nitrite. During the pickling process, some bacteria may secrete nitrate reductase, which increases nitrite in the product, and nitrite has carcinogenic effect after synthesizing nitrosamine. Kimchi can mature within 3-7 days after normal development, but the nitrite content is also at its peak at this time. Under the premise of hygienic standard operation, adding preservatives to inhibit the growth of miscellaneous bacteria, adding pure lactic acid bacteria to promote the fermentation of dominant bacteria, and adding ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23V2002/00A23V2250/1614A23V2250/08A23V2250/1578A23V2250/708A23V2250/60
Inventor 喻凤香
Owner HUNAN BIOLOGICAL & ELECTROMECHANICAL POLYTECHNIC
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