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Making method of pickled vegetables

A production method and kimchi technology, applied in food science and other fields, can solve problems such as membrane-producing yeast pollution

Inactive Publication Date: 2016-03-02
SICHUAN LUZHOU BAILV FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, modern studies have shown that pickles often accumulate harmful substances such as nitrite, and are often polluted by film-producing yeast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of pickled vegetables, is loaded into food material, pickled vegetables seasoning and fresh water in pickles jar, and above-mentioned pickled vegetables seasoning comprises salt, ginger and wine at least, it is characterized in that: comprise following three production steps:

[0038] Step 1. Ingredients preparation, the specific steps include:

[0039] A, material selection: select the main material of the same kind, then take by weighing the main material accounting for 60% of the pickle gross weight, wherein the main material is okra,

[0040] b. Clean the inner wall of the kimchi jar, then dry the water on the inner wall, or scald the inner wall of the kimchi jar with boiling water, and mark the target water level line on the inner wall of the kimchi jar,

[0041] c. Wash the okra, remove the stalks, cut into large pieces or whole pieces, and dry the water.

[0042] d. Wash the dark green peppers and remove the stalks, dry the water,

...

Embodiment 2

[0054] A kind of preparation method of pickled vegetables, is loaded into food material, pickled vegetables seasoning and fresh water in pickles jar, and above-mentioned pickled vegetables seasoning comprises salt, ginger and wine at least, it is characterized in that: comprise following three production steps:

[0055] Step 1. Ingredients preparation, the specific steps include:

[0056] A, material selection: select the main material of the same kind, then take by weighing the main material accounting for 60% of the pickle gross weight, wherein the main material is okra,

[0057] b. Clean the inner wall of the kimchi jar, then dry the water on the inner wall, or scald the inner wall of the kimchi jar with boiling water, and mark the target water level line on the inner wall of the kimchi jar,

[0058] c. Wash the okra, remove the stalks, cut into large pieces or whole pieces, and dry the water.

[0059] d. Wash the dark green peppers and remove the stalks, dry the water,

...

Embodiment 3

[0073] A kind of preparation method of pickled vegetables, is loaded into food material, pickled vegetables seasoning and fresh water in pickles jar, and above-mentioned pickled vegetables seasoning comprises salt, ginger and wine at least, it is characterized in that: comprise following three production steps:

[0074] Step 1. Ingredients preparation, the specific steps include:

[0075] A, material selection: select the main material of the same kind, then take by weighing the main material accounting for 60% of the pickle gross weight, wherein the main material is okra,

[0076] b. Clean the inner wall of the kimchi jar, then dry the water on the inner wall, or scald the inner wall of the kimchi jar with boiling water, and mark the target water level line on the inner wall of the kimchi jar,

[0077] c. Wash the okra, remove the stalks, cut into large pieces or whole pieces, and dry the water.

[0078] d. Wash the dark green peppers and remove the stalks, dry the water,

...

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PUM

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Abstract

The invention relates to the field of pickled vegetable pickling, in particular to a making method of pickled vegetables. Food materials, pickled vegetable seasoning and fresh water are placed in a pickle jar, wherein the pickled vegetable seasoning at least comprises table salt, ginger and wine. The making method includes the following steps of 1, food material preparation, 2, making of pickled vegetable normal juice, and 3, pickled vegetable pickling. The main ingredient, namely, okra is high in nutritive value, but okra grows vigorously, okra needs to be immediately treated and used after being mature and edible, or else okra is likely to lignify. By means of the making method of the pickled vegetables, the eating time of the pickled vegetables can be effectively prolonged, and it can be well kept that nutritional ingredients of the pickled vegetables are not changed or run off.

Description

technical field [0001] The invention relates to the field of pickled vegetables, in particular to a method for preparing pickled vegetables. Background technique [0002] At present, the known method for pickling vegetables is to prepare a fixed solution of salt (sodium chloride) and fresh water in a certain proportion, and this solution is often called pickle brine. Then put the above-mentioned solution (pickle brine) and the ingredients to be brewed into the kimchi container, and soak the ingredients with the above-mentioned solution (pickle brine). After pickling and fermenting for a period of time, the finished kimchi containing salt is produced. Kimchi is a traditional healthy food with a history of more than two thousand years and has a unique flavor. China, Germany, France, and Spain all have the habit of making and eating pickles. However, modern research shows that pickles often accumulate harmful substances such as nitrite, and are often polluted by film-produci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 魏功兴
Owner SICHUAN LUZHOU BAILV FOOD CO LTD
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