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Preparing method for artichoke pickled vegetables

A technology of artichokes and pickles, applied in the direction of bacteria used in food preparation, functions of food ingredients, food ingredients as taste improvers, etc., can solve the problems of low utilization rate, high specific gravity, low retention rate, etc., and achieve acceptance Effects of improving, reducing green and astringent taste, and improving taste

Active Publication Date: 2017-04-26
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current main processing method of artichoke is to process its fresh buds into cans, and the remaining bracts, roots, stems, and leaves account for a large proportion, but the utilization rate is low, resulting in the retention of biologically active substances such as artichokes and chlorogenic acids. Low rate, only 10-30%

Method used

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  • Preparing method for artichoke pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of artichoke pickle, concrete steps are:

[0026] A. Raw material pretreatment: Wash 100kg of artichoke bracts, blanching at 75°C for 1min, drain the water, and cut into slices with a thickness of ≤2cm;

[0027] B. Pickling: Add 5kg of salt to the sliced ​​artichokes and marinate for 10 hours, and dry the pickling solution;

[0028] C. One-time inoculation: insert 0.5kg plantarum lactobacillus into the pickled artichoke, mix well;

[0029] D. Primary fermentation: statically ferment at 30°C for 12 hours;

[0030] E. Second inoculation: Take the fermented artichoke and mix it with Aspergillus oryzae to make the inoculation amount reach 10 6 spores / g artichoke (artichoke after primary fermentation);

[0031] F. Secondary fermentation: leave the artichoke after secondary inoculation to ferment at 25°C for 3-9 days, and stop the fermentation when the artichoke is obviously softened and produces a strong sauce aroma, and the artichoke pickle is obta...

Embodiment 2

[0034] The preparation method of artichoke pickle, concrete steps are:

[0035] A. Raw material pretreatment: Wash 100kg of artichoke stems, blanching at 85°C for 3 minutes, drain the water, and cut into strips with a thickness of ≤2cm;

[0036] B. Pickling: Add 15kg of salt to the sliced ​​artichokes and marinate for 2 hours, and dry the marinade;

[0037] C. One time inoculation: insert 5kg plantarum lactobacillus into the pickled artichoke, mix well;

[0038] D. Primary fermentation: leave it to ferment for 48 hours at a temperature of 30°C;

[0039] E. Second inoculation: Take the fermented artichoke and mix it with Aspergillus oryzae to make the inoculation amount reach 10 6 spores / g artichoke (artichoke after primary fermentation);

[0040] F. Secondary fermentation: leave the artichoke after the second inoculation to ferment at 30°C for 3-9 days, and stop the fermentation when the artichoke is obviously softened and produces a strong sauce aroma, and the artichoke pi...

Embodiment 3

[0043] The preparation method of artichoke pickle, concrete steps are:

[0044] A. Raw material pretreatment: Wash 100kg of artichoke bract stems, blanching at 81°C for 2 minutes, drain the water, and cut into strips with a thickness of ≤2cm;

[0045] B. Pickling: Add 8kg of salt to the cut artichokes and marinate for 6 hours, and dry the marinade;

[0046] C. One-time inoculation: insert 2kg plantarum lactobacillus into the pickled artichoke, mix well;

[0047] D. Primary fermentation: statically ferment at 36°C for 36 hours;

[0048] E. Second inoculation: Take the fermented artichoke and mix it with Aspergillus oryzae to make the inoculation amount reach 10 6 spores / g artichoke (artichoke after primary fermentation);

[0049] F. Secondary fermentation: Leave the artichoke after the second inoculation to ferment at 38°C for 3-9 days. When the artichoke is obviously softened and produces a strong sauce aroma, stop the fermentation to obtain the artichoke pickle .

[0050...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparing method for artichoke pickled vegetables. The preparing method includes the specific steps of A, raw material pretreating; B, pickling; C, primary inoculating; D, primary fermenting; E, secondary inoculating; F, secondary fermenting. After artichoke bracts or stems are subjected to two times of fermentation, tissue fibers are obviously tenderized, and the coarse texture taste is improved; artichoke is subjected to two times of fermentation, the green and astringency taste is obviously reduced, the slightly-sour flavor and the rich sauce fragrance flavor are generated, and the acceptability in the consumer market is improved; the nitrite content of the pickled vegetables prepared with the method is low; bioactive products such as cynarin and chlorogenic acid are reserved to a large degree.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of artichoke pickles. Background technique [0002] Pickles are fresh vegetables, pickled with salt to form pickles, and then squeezed or soaked in water to reduce the salinity. 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 pickles, and become delicious, nutritious, appetizing and food-increasing pickles that are easy to preserve. . [0003] Artichoke is rich in bioactive substances such as artichoke and chlorogenic acid, and is a traditional high-grade vegetable in European and American countries. The current main processing method of artichoke is to process its fresh buds into cans. The remaining bracts, roots...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00A23L5/20A23L33/00
CPCA23V2002/00A23V2400/169A23V2200/14A23V2200/30
Inventor 王伯华雷颂张平喜王中美
Owner HUNAN UNIV OF ARTS & SCI
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