Preparation technology of fresh pickled onions
A preparation process, the onion technology, is applied in the field of fresh pickled onion preparation process, which can solve the problems of low number of viable lactic acid bacteria, softening, long soaking time, etc., to overcome long fermentation time, good nutrition retention, and short preparation time Effect
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Embodiment 1
[0046] A kind of preparation technology of fresh pickled onion, described technology comprises the steps:
[0047] A. Onion pretreatment; the details are as follows, onion selection: onions with no obvious rot on the surface, choose tiller onions with a breeding age of 16-19 months; the onion picking time does not exceed 24 hours; check and accept according to the above requirements, and accept those that pass the acceptance Pick the onion, remove the dead leaves on the surface of the onion and the dead heads at both ends, clean them, cut them into rectangular strips with a length of 2.00-3.00cm and a width of 0.50-1.00cm, and drain them for later use;
[0048] B. Prepare soaking water Ⅰ containing Gaofuji Paolomei lactic acid bacteria powder and soaking water Ⅱ without Gaofuji Paolomei lactic acid bacteria powder for later use. The difference between soaking water Ⅰ and soaking water Ⅱ is that soaking water Ⅰ adds Gaofuji Paulome lactic acid bacteria powder, bubble water II d...
Embodiment 2
[0053] A kind of preparation technology of fresh pickled onion, comprises the following steps:
[0054] A, standby after onion pretreatment, pretreatment is carried out according to the pretreatment mode in embodiment 1;
[0055] B. Prepare soaking water Ⅰ containing Gaofuji Paolomei lactic acid bacteria powder and soaking water Ⅱ without Gaofuji Paolomei lactic acid bacteria powder, for later use. The difference between soaking water Ⅰ and soaking water Ⅱ is that soaking water Ⅰ adds Gaofuji Paulome lactic acid bacteria powder, bubble water II does not add Gaofuji Paulome lactic acid bacteria powder;
[0056] C. Use the soaked water I prepared in step B to ferment the onions treated in step A. When the fermentation reaches the 4nth time, the soaked water fermented for the 4nth time is successively centrifuged, discarded, and supplemented with soaked water II, Adding Gaofuji Paola Mei lactic acid bacteria powder, testing, and adjusting the onion and then using it on the onion...
Embodiment 3
[0061] The difference between this embodiment and embodiment 2 is:
[0062] Soaking water I in this embodiment includes the following raw materials in parts by weight: 100.00 parts of drinking water, 2.20 parts of soaked millet pepper, 0.40 parts of soaked ginger, 0.20 parts of soaked garlic, 0.03 parts of disodium edetate, 0.05 parts of lactic acid bacteria powder, 0.02 parts of acesulfame potassium, 0.15 parts of citric acid, 0.22 parts of lactic acid, 4.00 parts of non-iodized salt, 1.10 parts of monosodium glutamate, 0.15 parts of white wine, and 0.90 parts of spice concentrate.
[0063] The number of live lactic acid bacteria in the soaked water I is 3.5×10 5 CFU / g, salinity 5.00g / 100g, acidity 5.00g / kg.
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