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Preparation process of pickles

A preparation process, technology of pickled vegetables, applied to bacteria used in food preparation, functions of food ingredients, alcohol-containing food ingredients, etc., can solve the problem of single flavor of the product, achieve high nutritional value, stabilize blood pressure, and speed up production the effect of time

Inactive Publication Date: 2016-12-21
SICHUAN PROVINCE CHUANNAN BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently on the market, there are few types of vegetables and seasoning accessories, and the product has a single flavor, which cannot arouse the appetite of the public very well.

Method used

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  • Preparation process of pickles
  • Preparation process of pickles
  • Preparation process of pickles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Prepare the raw materials according to the following formula 1~8

[0032] Recipe 1: 35g mustard tuber, 24g radish, 11g cowpea.

[0033] Recipe 2: 48g cowpea, 23g mustard tuber.

[0034] Recipe 3: 30g mustard tuber, 20g radish, 20g cowpea.

[0035] Recipe 4: 25g mustard tuber, 25g yellow flower, 12g radish, 10g cowpea.

[0036] Recipe 5: 36g mustard tuber, 35g radish.

[0037] Recipe 6: 62g radish.

[0038] Recipe 7: 67g cowpea.

[0039] Recipe 8: 25g mustard tuber, 25g yellow flower, 11g radish, 10g cowpea.

Embodiment 2

[0041] Prepare auxiliary materials according to the following formula A~H

[0042] Formula A: Soybean 5g, Rapeseed Oil 5g, Edible Salt 3g, Chili 5g, Ginger 2g, Garlic 1.5g, Spices 2g (Star Anise 0.4g, Kaempferi 0.4g, Cumin 0.3g, Cinnamon Bark 0.3g, Grass Fruit 0.3g , Clove 0.3g), white wine 1g, white sugar 1g, yeast extract 1g, sodium glutamate 1g, lactic acid 0.5g, citric acid 0.5g, acesulfame K 0.01g, capsicum 0.2g, flavored nucleotide Disodium 0.585g, lemon yellow 0.005g, food flavor 0.2g, sodium D-isoascorbate 0.5g.

[0043] Recipe B: Rapeseed oil 6g, edible salt 3g, chili 6g, ginger 2g, garlic 1.5g, spices 2g (star anise 0.4g, kaempferi 0.4g, cumin 0.3g, cinnamon 0.3g, grass fruit 0.3g, clove 0.3 g), 1g white wine, 1g white sugar, 2g yeast extract, 2g sodium glutamate, 0.5g lactic acid, 0.5g citric acid, 0.01g acesulfame K, 0.1g capsicum, 0.885 disodium nucleotides g. Lemon yellow 0.005g, D-sodium erythorbate 0.5g.

[0044] Formula C: Soybean 6g, rapeseed oil 7.5g, edible sal...

Embodiment 2～18

[0051] Vegetable salting: According to Table 1, select raw material formulas 1-8, add edible salt sand, press and seal, and add 0.01-0.02% lactic acid bacteria natural fermentation of the raw material.

[0052] Cleaning: Clean with tap water, remove foreign objects, trim old tendons and old skin.

[0053] Shaping: Cut raw materials into shreds, slices, dices, etc. according to the process.

[0054] Desalination: Desalination on the desalination machine to control the edible salt content.

[0055] Dehydration: Dehydrate on the press to control the moisture content to obtain semi-finished products.

[0056] The first test: In the semi-finished product, the quality percentage of edible salt calculated as NaCl; the quality percentage of water; the total acid content calculated as lactic acid; NaNO 2 Calculated nitrous acid content. The test results are shown in Table 1.

[0057] Seasoning: According to the testing data of semi-finished products, use formula A to H to season according to Tab...

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PUM

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Abstract

The invention provides a preparation process of pickles. The preparation process comprises the steps of salting, cleaning, shaping, desalting, dehydrating, seasoning and sterilizing raw materials, so that the pickles are obtained; the raw materials include one or more of fresh mustards, green vegetables, radishes, chrysanthemum flower or cowpea. The pickles which are prepared by using the preparation process have the advantages of unique flavor, high nutritional value, safety and sanitation.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a process for preparing pickled vegetables. Background technique [0002] Pickling is a means of preserving and storing fresh vegetables, as well as a way to improve the flavor of vegetable products. Therefore, the principle of pickling of vegetables is more complicated, including a series of complex physical, chemical and biochemical changes. Using fresh vegetables as the main raw material, various vegetable products made by washing, pickling, desalting, cutting, seasoning, packaging, sealing, and sterilizing, etc., are collectively called pickles. [0003] Among them, when pickles are pickled, spices are used as auxiliary materials to season the vegetables, so that the activities of harmful microorganisms are inhibited, and at the same time, the color, fragrance and taste are added to the vegetables. However, currently on the market, there are fewer types of vegetables and se...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2400/11A23V2200/30A23V2200/326A23V2250/628A23V2250/08A23V2250/5118A23V2250/042A23V2250/032A23V2250/18A23V2250/30
Inventor 管国如万鹏
Owner SICHUAN PROVINCE CHUANNAN BREWING
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