Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-nitrite fermented pickles and preparation method thereof

A technology of low nitrite and kimchi, which is applied in the field of food processing, can solve the problems of high nitrite content, achieve the effects of replenishing qi and blood, enhancing human physique, and shortening the preparation time

Inactive Publication Date: 2016-01-27
HUNAN DONGTING MINGZHU FOOD CO LTD
View PDF8 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to provide a kind of low nitrite fermented kimchi and preparation method thereof, to solve the problem of high nitrite content in the kimchi described in the background technology

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-nitrite fermented pickles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048]The invention provides a kind of low nitrite fermented pickles, the raw materials of the pickles include according to parts by weight:

[0049] 400 parts of vegetables, 20 parts of salt, 9 parts of green onion, 5 parts of ginger, 15 parts of garlic, 5 parts of vinegar, 15 parts of pepper, 8 parts of brown sugar, 20 parts of white wine, 7 parts of cinnamon, 4 parts of pepper, 5 parts of lemon, bamboo leaves 8 parts of flavonoids, 5 parts of sodium D-erythorbate, 10 parts of wolfberry, 8 parts of angelica, 10 parts of astragalus, 25 parts of red dates and 45 parts of jasmine.

[0050] The present invention also provides a preparation method of the low-nitrite fermented pickles, the preparation method comprising:

[0051] S101: Select clean, free of impurities, free of rot, fresh vegetables, onion, ginger, garlic, pepper, cinnamon, pepper, lemon, wolfberry, angelica, astragalus, red dates and jasmine;

[0052] S102: Clean the above-mentioned selected materials, and then pu...

Embodiment 2

[0061] The invention provides a kind of low nitrite fermented pickles, the raw materials of the pickles include according to parts by weight:

[0062] 450 parts of vegetables, 27 parts of salt, 5 parts of green onion, 6 parts of ginger, 18 parts of garlic, 3 parts of vinegar, 12 parts of pepper, 9 parts of brown sugar, 28 parts of white wine, 4 parts of cinnamon, 5 parts of pepper, 6 parts of lemon, bamboo leaves 4 parts of flavonoids, 4 parts of sodium D-erythorbate, 13 parts of wolfberry, 5 parts of angelica, 18 parts of astragalus, 29 parts of red dates and 43 parts of jasmine.

[0063] The present invention also provides a preparation method of the low-nitrite fermented pickles, the preparation method comprising:

[0064] S201: Select clean, free of impurities, free of rot, fresh vegetables, green onions, ginger, garlic, peppers, cinnamon, pepper, lemon, wolfberry, angelica, astragalus, red dates and jasmine;

[0065] S202: Clean the above-mentioned selected materials, th...

Embodiment 3

[0074] The invention provides a kind of low nitrite fermented pickles, the raw materials of the pickles include according to parts by weight:

[0075] 500 parts of vegetables, 25 parts of salt, 8 parts of green onion, 8 parts of ginger, 20 parts of garlic, 8 parts of vinegar, 10 parts of pepper, 13 parts of brown sugar, 30 parts of white wine, 5 parts of cinnamon, 6 parts of pepper, 8 parts of lemon, bamboo leaves 9 parts of flavonoids, 3 parts of sodium D-erythorbate, 16 parts of wolfberry, 12 parts of angelica, 15 parts of astragalus, 30 parts of red dates and 40 parts of jasmine.

[0076] The present invention also provides a preparation method of the low-nitrite fermented pickles, the preparation method comprising:

[0077] S301: Select clean, free from impurities, free from rot, fresh vegetables, green onion, ginger, garlic, pepper, cinnamon, pepper, lemon, wolfberry, angelica, astragalus, red dates and jasmine;

[0078] S302: Clean the above-mentioned selected materials...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides low-nitrite fermented pickles which comprise the following raw materials by weight: 400-600 parts of vegetables, 20-32 parts of salt, 5-12 parts of green onion, 5-12 parts of ginger, 15-25 parts of garlic, 3-8 parts of vinegar, 10-20 parts of chilli, 8-13 parts of brown sugar, 20-30 parts of distillate spirit, 4-8 parts of cinnamon, 4-8 parts of Chinese prickly-ash, 5-10 parts of lemon, 4-9 parts of bamboo leaf flavones, 3-6 parts of sodium D-isoascorbate, 10-20 parts of Chinese wolfberry fruit, 5-15 parts of Chinese angelica, 10-20 parts of mongolian milkvetch root and the like. The present invention also discloses a preparation method of the low-nitrite fermented pickle. In the vegetable fermentation process of the low-nitrite fermented pickle provided by the present invention, the generation of nitrite is blocked through the effects of the ginger, garlic, vinegar, bamboo leaf flavones and sodium D-isoascorbate so as to make the prepared pickles have a low nitrite content, thereby preventing influence on human safety.

Description

technical field [0001] The invention relates to food processing, in particular to a low-nitrite fermented pickle and a preparation method thereof. Background technique [0002] Kimchi is a traditional fermented vegetable food in China. It is a sour pickled product made by adding spices and other auxiliary materials to a certain concentration of salt solution to soak vegetables and fermenting them through bacterial flora. In the process of vegetable fermentation with flora, mainly lactic acid bacteria, and a small amount of yeast and acetic acid bacteria will also carry out weak alcoholic fermentation and acetic acid fermentation, and finally form a unique flavor. [0003] At present, the pickles sold on the market are various and have different tastes. In order to prolong the shelf life of the sale, a variety of preservatives are usually added in the process of making pickles, and adding preservatives in the process of making pickles will not only affect the quality of pickl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/2116Y02A40/90
Inventor 赵培林
Owner HUNAN DONGTING MINGZHU FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com