Making method of selenium-rich Tujia pickled vegetable series products

A technology for a series of products and production methods, applied in selenium-enriched Tujia kimchi series products and its production field, which can solve the problems of discoloration, excessive water content, unhealthy low-salt food, etc.

Inactive Publication Date: 2016-04-06
HUBEI GAOYUANHONG ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing kimchi mainly has the following disadvantages: 1) There is a lot of water, and softening and discoloration will occur after a period of storage
2) Soaked in salt water, the taste is salty, not in line with the healthy low-salt food advocated by people today

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0005] detailed description The present invention will be described in further detail below in combination with specific embodiments.

[0006] A kind of selenium-enriched Tujia pickles of the present invention, the component of described Tujia pickles and the proportioning ratio of raw quantity parts thereof are:

[0007] 50 servings of cowpea

[0008] 50 servings of dried radish

[0009] 50 servings of kelp

[0010] 50 servings of black fungus

[0011] Components and parts by weight proportioning of the seasoning are:

[0012] Edible vegetable oil 1.4kg—1.5kg

[0013] Bean paste 1.2kg—1.3kg

[0014] Sesame oil 0.4kg—0.5kg

[0015] White sugar 0.08kg—0.01kg

[0016] Components and parts by weight ratio of the seasoning can also be:

[0017] Dried chili 0.16kg—0.2kg

[0018] MSG 0.16kg—0.2kg

[0019] Zanthoxylum bungeanum 0.08kg—0.1kg

[0020] Edible oil 1.4kg—1.5kg

[0021] Sesame oil 0.2kg—0.4kg

[0022] Components and parts by weight ratio of the seasoning can ...

Embodiment 1

[0047] The raw materials and weights of the selenium-enriched cowpea kimchi with sauce flavor are:

[0048] Cowpea 10kg

[0049] Edible vegetable oil 1.4kg—1.5kg

[0050] Bean paste 1.2kg—1.3kg

[0051] Sesame oil 0.4kg—0.5kg

[0052] White sugar 0.08kg—0.01kg

[0053] The preparation method of described sauce-flavored selenium-enriched cowpea pickles comprises the following steps:

[0054] 1) Make "mother water", boiled water 10-20kg after cooling, pepper 0.06-0.1kg, pepper 0.4-0.8kg, garlic 0.6-1kg, edible salt 0.4-0.8kg

[0055] 2) Select the raw material "cowpea", wash it, put it in a jar with "mother's water" and soak it for 5-8 days.

[0056] 3) After soaking, take out the cowpea and cut it into 0.5-1 cm small pieces for later use;

[0057] 4) Stir-fry the bean paste and edible vegetable oil together, the method: heat the pan, pour in the cooking oil, then pour in the bean paste and stir-fry for a while;

[0058] 5) Pour in the fried sauce and sugar, mix well with...

Embodiment 2

[0083]The raw materials and weights of selenium-enriched dried radish kimchi are:

[0084] Dried radish 10kg

[0085] Bean paste 2kg—2.3kg

[0086] Sesame oil 0.8kg—1.0kg

[0087] The preparation method of described selenium-enriched dried radish pickles comprises the following steps:

[0088] 1) Rinse the raw materials, cut into 1.5-2 cm long pieces for later use.

[0089] 2) Add the bean paste and mix well with the raw materials.

[0090] 3) Add sesame oil and mix well.

[0091] 4) Vacuum packaging.

[0092] 5) High-temperature sterilization: After vacuum packaging, put it into boiling water at 90-95 degrees and boil for 10-15 minutes and pick it up.

[0093] 6) Warehousing: After the high-temperature sterilization is completed, check whether the package is broken or leaked. Store the undamaged packaging bag at room temperature.

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PUM

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Abstract

The invention discloses a making method of selenium-rich Tujia pickled vegetable series products. The selenium-rich Tujia pickled vegetable series products are made from the following components in parts by weight: 50 parts of fresh vegetables, 150 parts of other raw materials, 50 parts of sauce materials and 880 parts of seasoning. The making method of Tujia pickled vegetables comprises the following steps of 1) cleaning the raw materials, and trimming the cleaned raw materials; 2) putting the trimmed materials into salt water of which the concentration is 6%-8% for macerating for 15-20 hours; 3) after macerating, flushing the macerated materials for desalination, maintaining the salt content of the materials to be 3%-5%, and then cutting the treated materials into segments; 4) adding the seasoning, and uniformly mixing the segments with the seasoning; 5) performing vacuum packing; 6) performing high-temperature sterilization: after the vacuum packing, putting packed products into boiling water of 90-95 DEG C for cooking for 10-15 minutes, and fishing out the cooked packed products; and 7) warehousing: after high-temperature sterilization, checking whether packing bags are broken or leaked, and packing the undamaged packing bags into boxes for room-temperature storage.

Description

technical field [0001] The invention relates to pickles, in particular to a series of selenium-enriched Tujia pickles and a preparation method thereof. Background technique [0002] The Tujia kimchi raw materials described in the present invention are all produced in Enshi, the world's selenium capital, so the product is naturally rich in selenium. Selenium is an essential trace element for the human body. The Chinese Nutrition Society also lists selenium as one of the 15 essential nutrients for the human body. It has the functions of anti-cancer, anti-oxidation, detoxification, detoxification, and liver protection. It can also prevent diabetes, cardiovascular and cerebrovascular diseases, etc. the occurrence of disease. A large number of survey data show that the level of selenium content in food and soil in an area is directly related to the incidence of cancer. For example, if the content of selenium in food and soil in this area is high, the incidence and mortality of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/28A23L1/337
Inventor 念家澄施素容苏雅
Owner HUBEI GAOYUANHONG ECOLOGICAL AGRI CO LTD
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