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Production method of low-salinity pickles

A technology of pickled vegetables and salt sauce, which is applied in the field of preparation of low-salt pickled vegetables, can solve the problems of high food safety risks and large sales base, and achieve the effects of prolonging storage time, speeding up production practice, and simple process

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

Pickled vegetables in sauce are ubiquitous on consumers' tables, with a large sales base and high food safety risks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) material preparation: select fresh, fresh pickled mustard with the same degree of maturity as raw material to remove rotten and immature fresh pickled mustard;

[0024] (2) Add salt and lactic acid bacteria in fresh mustard, the quality of adding salt is 12% of the fresh mustard gross mass, adding 0.01% of the fresh mustard gross mass of the quality of lactic acid bacteria, sealed and fermented for 5 months;

[0025] (3) Clean the salted raw materials with tap water, remove foreign matter, and trim old tendons and old skin.

[0026] (4) Cut fresh pickled mustard into strips of 8-10cm in length, 2-3cm in width and 1-2cm in thickness;

[0027] (5) Carry out desalination treatment with strip mustard, the salt content of the processed mustard is 2%, the content of nitrite is 2mg / kg, the mustard after desalination is carried out dehydration treatment on the press, the mustard after dehydration treatment The moisture content is 85g / 100g, obtains semi-finished product;

...

Embodiment 2

[0034] (1) material preparation: select fresh and consistent white radishes as raw materials to remove rotten and immature white radishes;

[0035] (2) adding salt and lactic acid bacteria in the white radish, the quality of adding salt is 10% of the total mass of fresh pickled mustard, adding 0.02% of the total mass of white radish of the quality of lactic acid bacteria, sealed and fermented for 6 months;

[0036] (3) Clean the salted raw materials with tap water, remove foreign matter, and trim old tendons and old skin.

[0037] (4) Cut the fresh pickled mustard into 5-6cm long, 3-4cm wide and 1-2cm thick blocks;

[0038] (5) Carry out desalination treatment with bulk white radish, the salt content of the white radish after treatment is 2%, the content of nitrite is 1.5mg / kg, the pickled mustard after desalination is carried out dehydration treatment on the press, dehydration treatment The water content of the pickled mustard after is 95g / 100g, obtains semi-finished product...

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PUM

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Abstract

The invention discloses a production method of low-salinity pickles, comprising the steps of material selecting, salting, cleaning, shaping, dewatering, seasoning and inner packaging. The production method is characterized in that desalting is provided between shaping and dewatering, and the inner packaging includes sterilizing; the steps of the method include: (1), screening fresh materials, removing rot immature materials, and selecting the qualified materials; (2), adding edible salt and lactic acid bacteria to the materials, and sealing and fermenting; (3), washing the salted materials with tap water, removing impurities, trimming old stems and skin; (4), shredding, slicing and dicing the materials; (5), desalting and dewatering the materials to obtain a semi-finished product; (6), mixing the materials and auxiliary materials according to a process formula, and seasoning to obtain pickles; (7), vacuum-packing the seasoned pickles; (8), pasteurizing the packed pickles; the pickles produced by the production method has low salinity, are healthier and more delicious and safe to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of low-salt pickled vegetables. Background technique [0002] Pickling is a means of preserving and storing fresh vegetables, and it is also a method of improving the flavor of vegetable products. Therefore, the principle of pickling vegetables is relatively complicated, including a series of complex physical, chemical and biochemical changes. With fresh vegetables as the main raw material, after washing, pickling, desalination, cutting, seasoning, sub-packaging, sealing, sterilization and other processes, various vegetable products made by different pickling processes are collectively called pickled vegetables. [0003] As everyone knows, pickled vegetables include pickles, pickled vegetables, dried salt vegetables and the like, and pickled vegetables have long been common as people's side dishes. There are many problems such as long production time and poor ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23V2400/11
Inventor 管国如万鹏
Owner SICHUAN PROVINCE CHUANNAN BREWING
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