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A jerusalem artichoke pickling method

A technology of Jerusalem artichoke and tomato paste, which is applied in the pickling field of pickles, can solve the problems of color and consumption of Jerusalem artichoke pickles, easy oxidation and blackening, etc., and achieve crisp taste, golden color of finished products, and simple processing links Effect

Inactive Publication Date: 2017-04-19
杨雪林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of pickling artichokes, there is a common problem that it is easy to oxidize and turn black, so that the color and consumption of artichoke pickles on the market will not improve.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Take 50 kg of natural green and pollution-free Jerusalem artichoke, screen and wash repeatedly, drain and put it in a pickling tank for later use;

[0026] 2. Wash the high-quality non-polluted tomatoes and mash them. Mix and mix 40 kg of tomatoes with 300 g of pure honey and 8 kg of salt in the mashed tomatoes to make tomato sauce for later use;

[0027] 3. Pour the tomato paste into the pickling vat. It is advisable to submerge the Jerusalem artichoke about 1 cm in the tomato paste. Then put the pickling vat into a constant temperature storehouse at -2-0°C and leave it for 1 month to complete the finished product.

Embodiment 2

[0029] 1. Take 55 kg of natural green and pollution-free Jerusalem artichoke, screen and wash repeatedly, drain and put it in a pickling tank for later use;

[0030] 2. Mash the high-quality non-pollution tomato, mix and stir evenly in the mashed tomato according to the ratio of: 40 kg tomato paste, 200 g pure honey and 7 kg salt, then make tomato paste for later use;

[0031] 3. Pour the tomato sauce into the pickling vat. It is advisable to submerge the Jerusalem artichoke by about 1 cm in the tomato paste. Then put the pickling vat into a constant temperature storage at -2-0°C, and leave it for 45 days to complete the finished product.

Embodiment 3

[0033] 1. Take 50 kg of natural green and pollution-free Jerusalem artichoke, screen and wash repeatedly, drain and put it in a pickling tank for later use;

[0034] 2. Mash high-quality non-pollution tomatoes, mix and mix evenly with 40 kg of tomato paste, add 250 g of pure honey and 7.5 kg of salt, and make tomato paste for later use;

[0035] 3. Pour the tomato paste into the pickling vat. It is advisable to submerge the Jerusalem artichoke by about 1 cm with the tomato paste. Then put the pickling vat into a constant temperature storage at -2-0°C. After 2 months, the finished product will be ready.

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PUM

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Abstract

The invention relates to a pickling method of salted vegetables, and particularly relates to a jerusalem artichoke pickling method. The method includes steps of 1) repeatedly washing jerusalem artichoke, draining, adding the jerusalem artichoke into a pickling jar and keeping the jerusalem artichoke for later use, 2) triturating tomatoes, adding honey and salt into the triturated tomatoes, fully stirring the mixture, and adding the mixture into the picking jar, and 3) putting the pickling jar into a constant-temperature warehouse having a temperature ranging from -2 DEG C to 0 DEG C, and storing for 1-2 months to obtain a finished product. According to the method, preparation is convenient, a pickling period is short, traditional jerusalem artichoke pickling disadvantages are overcome, and the finished product is golden yellow, crisp and refreshing in taste, free of fiber residue and high in palatability and has a wide application prospect. By the method, the yield of the jerusalem artichoke finished product is increased by 5%, quality is better, the rate of loss of raw materials is reduced to 1%, processing steps are simpler and more convenient, no additive or antiseptic is added, and natural-green and pollution-free national food safety requirements are achieved.

Description

[0001] (1) Technical field [0002] The invention relates to a pickling method of pickles, in particular to a pickling method of artichoke. [0003] (2) Background technology [0004] With the improvement of people's living standards, people's demand for high-end green food is increasing day by day. Fast food pickles are rapidly becoming popular. The annual sales of Sichuan mustard alone exceeds 6 billion yuan. Trace elements can significantly lower blood sugar, and its golden color and crisp taste are popular among people. However, in the process of pickling, artichokes generally have the problem of being easily oxidized and blackened, so that the color and consumption of artichoke pickles on the market cannot go up all the time. [0005] (3) Contents of the invention [0006] In order to make up for the defects of the prior art, the present invention provides a pickling method of Jerusalem artichoke that does not oxidize and blacken. [0007] The present invention is achie...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 杨雪林李金涛
Owner 杨雪林
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