Low-nitrite-content jar changing pickled vegetables and preparing method thereof

A technology of low nitrite and production method, which is applied in the field of low nitrite pickled vegetables and its production, can solve the problems of nitrite poisoning, non-standard, easy to get angry, etc., and achieve low nitrite content , good green anti-corrosion, not easy to get angry

Inactive Publication Date: 2016-10-12
ZHANGJIAJIE LINGJIE ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the common problem of vegetable pickling is that nitrite poisoning often occurs, and there is a relatively large carcinogenic hazard; The method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: in a kind of preparation method of low nitrite poured altar pickled vegetables, its preparation method comprises the following steps:

[0027] (1) Billet making: collecting fresh vegetables, washing, killing, chopping, dehydrating, and ingredients;

[0028] (2) Put the vegetables into a traditional earth jar, compact it, then cover the top surface of the blank with mustard leaves, then put in the palm leaves, and then press it tightly with bamboo strips. There is a space of about 20cm between the bamboo strips and the mouth of the jar. Then pour into the altar to marinate;

[0029] (3) When pickled to sweet and sour, take out the vegetables in the jar to get pickled vegetables, vacuum pack them in large bags and store them in a refrigerator at 10-15 degrees;

[0030] (4) Then fry the pickled vegetables in an iron pan or a cast iron pan;

[0031] (5) When frying, add a certain amount of auxiliary materials to the pickled vegetables and stir evenly;

[00...

Embodiment 2

[0039] Embodiment 2: The difference from Example 1 is that the starter used in the vegetable fermentation pickling process in the step (2) is Lactobacillus plantarum, Leuconostoc enterococci, Pediococcus lactis or Lactobacillus brevis freeze-dried One of the bacterial powders; through this starter, the degradation rate of nitrite in its pickled products can reach 95% to 98%.

[0040] As a further specific description of the above embodiment, in order to ensure that the bacteria in the vegetables are fully killed, the microwave sterilization temperature in the step (6) is 150 degrees.

Embodiment 3

[0041] Embodiment 3: The difference from Embodiment 1 is that a certain amount of vitamin C is also added in the vegetable pickling process in the step (2).

[0042] The content of nitrite in the Chinese cabbage obtained through the embodiment of the third embodiment is 0.021ppm, which is far less than the food safety standard value.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to low-nitrite-content jar changing pickled vegetables and a preparing method thereof. The method includes the steps that 1, a blank is prepared, wherein fresh vegetables are collected, cleaned, subjected to fixation, cut into pieces, dewatered and batched; 2, the vegetables are put into a traditional clay jar and compressed, the top face of the blank is covered with leaf mustard, palm leaves are put in, and bamboo battens are used for compressing; 3, when pickled to be sweet and sour, the vegetables are taken out of the jar, packaged in a big bag in vacuum and refrigerated at the temperature of 10-15 DEG C; 4, the vegetables are stir-fried with an iron pan or a cast iron pan; 5, when the vegetables are stir-fried, a certain quantity of auxiliary material is added and stirred uniformly; 6, the vegetables obtained after stir-frying and material mixing are packaged in vacuum and sterilized with microwaves to obtain the finished product. The product obtain through the preparing method of the jar changing pickled vegetables is low in nitrite content or even free of nitrite and long in shelf life and has unique flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-nitrite pickled vegetable and a preparation method thereof. Background technique [0002] Vegetable pickling is the most common and oldest vegetable processing method in China. Vegetable pickling is a method of preserving vegetables by using high-concentration salt solution and lactic acid bacteria fermentation, and improving the flavor of vegetables through pickling, and giving them fresh taste. Pickled vegetables include fermented pickles and non-fermented pickles; fermented pickles such as pickled mustard, winter vegetables, kimchi and sauerkraut; fermented pickles decompose vegetable components due to the reproduction and development of various microorganisms in the fermentation process And produce special flavor, the effect is very complicated. Non-fermentable pickled vegetables such as pickles, pickles and pickled vegetables are pickled with thick salt to ma...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00
CPCA23V2002/00A23V2400/121A23V2400/169A23V2400/321A23V2400/413A23V2200/10A23V2250/708
Inventor 李勇
Owner ZHANGJIAJIE LINGJIE ORGANIC FOOD
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