Spicy water fennel pickled vegetable processing process

A processing technology, a spicy type technology, applied in the field of water celery pickles processing technology, can solve the problem of no water celery pickles and the like, and achieve the effects of good taste and rich nutrition

Inactive Publication Date: 2017-01-04
无锡市芹缘优品农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But currently on the market, there is no cress pickle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of spicy type cress pickle processing technology of the present invention, it comprises the following steps,

[0024] (1) Raw material pretreatment: choose fresh celery, cut off the old stalks and root hairs, cut the bottom into a cone shape, cut them crosswise, wash them with clean water, and place the celery leaves and celery stems separately or keep the stems and leaves;

[0025] (2) Blanching: Put the pretreated celery in boiling water and scald it first, then scald the root of the vegetable. The standard is the tenderness and crispness of the vegetable. The temperature is 96°C for about 5 minutes. After scalding, put it in cold water Soak for 5 minutes, remove and drain;

[0026] (3) Pickling: For pickling, press a layer of celery and a layer of salt, cool the blanched celery to room temperature, put it in a vegetable jar for pickling, sprinkle the salt evenly, and add 17% of the total amount of salt , then add enough salt to seal the vat, and store it for ...

Embodiment 2

[0037] A kind of spicy type cress pickle processing technology of the present invention, it comprises the following steps,

[0038] (1) Raw material pretreatment: choose fresh celery, cut off the old stalks and root hairs, cut the bottom into a cone shape, cut them crosswise, wash them with clean water, and place the celery leaves and celery stems separately or keep the stems and leaves;

[0039] (2) Blanching: Put the pretreated celery in boiling water to scald, first scald the thin shoots, and then scald the roots. The standard is that the vegetables are scalded tender and crisp. The temperature is 97°C for about 5 minutes. After scalding, put them in cold water Soak for 5 minutes, remove and drain;

[0040] (3) Pickling: For pickling, press a layer of celery and a layer of salt, cool the blanched celery to room temperature, put it in a vegetable jar for pickling, sprinkle the salt evenly, and add 19% of the total amount of salt , then add enough salt to seal the vat, and s...

Embodiment 3

[0051] A kind of spicy type cress pickle processing technology of the present invention, it comprises the following steps,

[0052] (1) Raw material pretreatment: select fresh celery, cut off the old stalks and roots, cut the bottom into a cone shape, cut them crosswise, wash them with clean water, and place the celery leaves and celery stems separately or keep the stems and leaves;

[0053] (2) Blanching: Put the pretreated celery in boiling water and scald it first, then the root of the vegetable. The standard is the tenderness and crispness of the vegetable. The temperature is 98°C for about 5 minutes. After blanching, put it in cold water Soak for 5 minutes, remove and drain;

[0054](3) Pickling: For pickling, press a layer of celery and a layer of salt, cool the blanched celery to room temperature, put it in a vegetable jar for pickling, sprinkle the salt evenly, and add 21% of the total amount of salt , then add enough salt to seal the vat, and store it for later use. ...

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PUM

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Abstract

The invention relates to a spicy water fennel pickled vegetable processing process, which comprises the steps of raw material pretreatment, hot bleaching, pickling, desalting, dewatering, slicing, proportioning, filling, sterilization, cooling, labeling and packaging. The spicy water fennel pickled vegetable processing process has the advantages that the matching of all steps is strict; the manufacturing is precise; the hot bleaching is used; the taste of the water fennel per se can be eliminated; through the spicy preparation, the product has the unique mouthfeel; a product produced by the process has good mouthfeel and rich nutrition.

Description

technical field [0001] The invention relates to a pickle processing technology, in particular to a cress pickle processing technology. Background technique [0002] Pickles are fresh vegetables, which are pickled with salt to form pickles, and then squeezed or soaked in water to reduce the concentration. The excess salt water (salt) in the pickles is pulled out to reduce the salinity of the pickles. Then use different sauces (yellow sauce, sweet noodle sauce, etc.) or soy sauce to make the sauce, so that the sugar, amino acids, aroma, etc. in the sauce can penetrate into the pickle base, which is delicious, nutritious, appetizing and food-increasing, and easy to preserve. But currently on the market, there is no cress pickle. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to overcome the deficiencies in the prior art and provide a processing technology for spicy watercress pickles with rigorous processing steps, good product t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20
CPCA23V2002/00A23V2300/24Y02A40/90
Inventor 濮焕中马淑凤王利强
Owner 无锡市芹缘优品农业发展有限公司
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