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Fruit and vegetable composite pickle preparation method

A technology for vegetables and pickles, which is applied in the field of preparation of fruit-vegetable compound pickles, can solve the problems of lacking crispy taste of vegetables, not conforming to the concept of mass consumption, and improving the crispness of pickles, so as to achieve good flavor, good market prospects, and pickles The effect of improving crispness

Inactive Publication Date: 2016-02-03
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the mouthfeel of the existing pickled vegetables is relatively soft, without the original crisp taste of vegetables, and not in line with the consumption concept of the public, so there are certain deficiencies. How to improve the crispness of the prepared pickled vegetables is also a problem. Big problem in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of fruit-vegetable compound pickles, comprising the steps of:

[0023] 1) Weigh the following raw materials by weight: 20 parts of wax gourd, 10 parts of carrot, 5 parts of guava, 4 parts of pineapple, 5 parts of green mango, 10 parts of salt, 25 parts of water, 5 parts of apple cider vinegar, 3 parts of coconut milk, 4 parts of sodium guanylate, 4 parts of sodium inosinate, 15 parts of olive oil, 4 parts of light soy sauce, 2 parts of cinnamon powder, 10 parts of beet sugar, 5 parts of stevia, 3 parts of grape seed proanthocyanidins, 0.5 parts of lycopene , 3 parts of protamine, 4 parts of pectin and 2 parts of sodium alginate;

[0024] 2) Wash, remove impurities and cut wax gourd, carrot, guava, pineapple and green mango;

[0025] 3) Blanch the wax gourd, carrot, guava, pineapple and green mango after step 1) in boiling water for 50 seconds, take it out, put it in ice water and let it stand for 60 seconds, then continue to treat the wax gourd, ca...

Embodiment 2

[0031] A preparation method of fruit-vegetable compound pickles, comprising the steps of:

[0032] 1) Weigh the following raw materials by weight: 30 parts of wax gourd, 15 parts of carrot, 15 parts of guava, 10 parts of pineapple, 9 parts of green mango, 25 parts of salt, 30 parts of water, 8 parts of apple cider vinegar, 8 parts of coconut milk, 10 parts of sodium guanylate, 7 parts of sodium inosinate, 22 parts of olive oil, 12 parts of soy sauce, 4 parts of cinnamon powder, 20 parts of beet sugar, 10 parts of stevia, 5 parts of grape seed proanthocyanidins, 2 parts of lycopene , 5 parts of protamine, 8 parts of pectin and 5 parts of sodium alginate;

[0033] 2) Wash, remove impurities and cut wax gourd, carrot, guava, pineapple and green mango;

[0034] 3) Blanch the wax gourd, carrot, guava, pineapple and green mango after step 1) in boiling water for 30 seconds, take it out, put it in ice water and let it stand for 50 seconds, then continue to treat the wax gourd, carro...

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PUM

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Abstract

The present invention discloses fruit and vegetable composite pickle preparation method which is prepared from Chinese watermelon, carrot, psidium guajave, pineapple, green mango, salt, water, apple vinegar, coconut milk, disodium guanylate, sodium inosinate, olive oil, light soy sauce, cinnamon powder, beet sugar, stevioside, grape seed procyanidins, lycopene, protamine, pectin and sodium alginate as raw material by blanching, pickling, re pickling, ultra high pressure treatment and standing. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.

Description

technical field [0001] The invention belongs to the technical field of vegetable products, and in particular relates to a method for preparing fruit-vegetable compound pickles. Background technique [0002] Pickles are a kind of table food that is popular with consumers. It usually uses fresh vegetables or fruits as raw materials, which are pickled, blanched or otherwise processed to reduce the moisture content in vegetables or fruits, and then supplemented with different seasonings The processed vegetables or fruits are seasoned with seasoning or sauce, and prepared into food that is convenient to eat. [0003] The content of nitrite in pickles currently on the market is usually too high, and nitrite is a highly toxic substance. Adults can be poisoned if they ingest 0.2-0.5 grams, and 3 grams can be fatal. Nitrite is also a carcinogen. According to research, esophageal cancer is positively correlated with the amount of nitrite ingested by patients. Nitrosamine can also e...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 魏永香周玉洪
Owner CHONGQING SHENGYAN FOOD
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