Processing method of salted vegetable

A processing method and technology of salted vegetables, which are applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of no nutritional value for eaters and harm the health of eaters, so as to improve the taste and nutrition Ingredients, Health Guarantee, Active Effect

Inactive Publication Date: 2016-12-07
贵州省台江银都旅游发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional pickling technique is to wash the raw materials and dry them until they are semi-dry, then boil them in boiling water for a while, then add salt, pepper, pepper, green onion, garlic, sugar and other seasonings, mix well and put them directly into the altar and cover them Seal it, and put water on the edge of the altar to intercept the air, then put the altar in a cool place, and eat it after the vegetables produce fragrance; in the traditional method of preparing salted vegetables, salt is used to pickle the salted vegetables, the purpose is to Improve the storage period, however, it is easy to produce nitrite or mildew, and the salted vegetables prepared by traditional methods have no nutritional value for the eaters, and even endanger the health of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method for salted vegetables, comprising the following steps:

[0032] (1) Raw material processing: After washing the green cabbage leaves and green cabbage heads respectively, mix them according to the weight ratio of 0.3:1 to obtain the mixture, put it in a dustpan, and put it in the air at 30°C until the water content is 50%. The mixture was chopped to 0.3cm to obtain scraps.

[0033] (2) Grasping and kneading of rice wine: Mix the crushed material and rice wine at a weight ratio of 1.2:0.5, and knead by hand for 30 minutes.

[0034] (3) Grab and knead the spices: add the spices to the materials in step (2), mix well, and continue to knead by hand for 60 minutes. Among them, 12 kg of young wild onions and 8 kg of red garlic sprouts are added to 100 kg of salted vegetables.

[0035] (4) Altar water seal: put the material through step (3) into the ceramic altar. When the material is 2cm away from the mouth of the altar, cover the material with cleaned ban...

Embodiment 2

[0040] A processing method for salted vegetables, comprising the following steps:

[0041] (1) Raw material processing: After washing the green cabbage leaves and green cabbage heads respectively, mix them in a weight ratio of 0.5:1 to obtain a mixture, spread them in a dustpan, and place them in the air at 35°C until the water content is 60%. The mixture was chopped to 0.5cm to obtain scraps.

[0042] (2) Grasping and kneading of rice wine: Mix the crushed material and rice wine at a weight ratio of 1.2:0.7, and knead by hand for 40 minutes.

[0043] (3) Spice kneading: add the spices to the materials in step (2), mix well, and continue manual kneading for 60 to 100 minutes. Among them, 17 kg of young wild onions and 12 kg of red garlic sprouts are added to 100 kg of salted vegetables.

[0044] (4) Altar water seal: put the material through step (3) into the ceramic altar. When the material is 4cm away from the mouth of the altar, cover the material with cleaned banana leaves,...

Embodiment 3

[0049] A processing method for salted vegetables, comprising the following steps:

[0050] (1) Raw material processing: After washing the green cabbage leaves and green cabbage heads respectively, mix them according to the weight ratio of 0.4:1 to obtain the mixture, put it in a dustpan, and put it in the air at 33°C until the water content is 55%. The mixture was chopped to 0.4cm to obtain scraps.

[0051] (2) Grasping and kneading of rice wine: Mix the crushed material and rice wine at a weight ratio of 1.2:0.6, and knead by hand for 35 minutes.

[0052] (3) Grab and knead the spices: add the spices to the materials in step (2), mix well, and continue to knead by hand for 80 minutes. Among them, 15 kg of young wild onions and 10 kg of red garlic sprouts are added to 100 kg of salt vegetables.

[0053] (4) Altar water seal: put the material through step (3) into the ceramic altar. When the material is 3cm away from the mouth of the altar, cover the material with cleaned bana...

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PUM

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Abstract

The invention relates to the technical field of processing agricultural products, and particularly relates to a processing method of salted vegetable. The processing method comprises the following steps: raw material treatment, rice wine scrunching, flavoring scrunching, potting and water sealing, sterilization and packaging; during the whole pickling, no salt is used for pickling, the aroma of salt vegetable is not increased by adopting chemical flavoring, the production of nitrites can be decreased, the diet health can be guaranteed, the rice wine, wild green onion and garlic bolts are effectively seeped into green vegetables during scrunching, a series of beneficial chemical changes are generated through the action of self enzyme, so that the produced salted vegetable is more natural and healthier, and the pursuit of the current market on green food without additives can be met.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for processing salted vegetables. Background technique [0002] Salted vegetable is a kind of home-cooked dish made by pickling vegetable leaves. Because of its mellow and sweet taste, strong taste, lingering sweetness, can promote diet and is easy to make, it is very popular among the general public; Qingcaitou Rich in vitamins, cabbage head contains a large amount of ascorbic acid, which is a highly active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, refresh the mind, and relieve fatigue. Function; because pickled green cabbage has a special umami taste and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to whet the appetite and help digestion; because the green cab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/32
Inventor 丁希光丁春波
Owner 贵州省台江银都旅游发展有限责任公司
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