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Technology for processing salted pickles

A processing technology and technology of hydrochloric acid vegetables, applied in the direction of climate change adaptation, food science, etc., can solve the problems of insufficient crisp, tender and fresh flavor, unreasonable, strange taste structure and other problems of hydrochloric acid vegetables, so as to shorten the secondary fermentation time and have a good taste. , The effect of pure and moderate sour taste

Inactive Publication Date: 2017-06-13
贵州省独山盐酸菜有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current control of the fermentation state is not very reasonable, which leads to quality deterioration phenomena such as insufficient crispness, tenderness, fresh flavor, too sour taste, strange smell, and tissue softening of hydrochloric acid vegetables.

Method used

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  • Technology for processing salted pickles
  • Technology for processing salted pickles
  • Technology for processing salted pickles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of processing technology of hydrochloric acid vegetable, specifically comprises the following steps:

[0042] (1) Take fresh green vegetables, remove the leaves, and get the green vegetable stalks, wash the green vegetable stalks, and set aside;

[0043] (2) Add the pickled cabbage stalks into the hydrochloric acid vegetable pickling solution, and marinate for 140 days to obtain the pickled vegetable stalks for subsequent use; the hydrochloric acid vegetable pickling solution is a 9% saline solution; The weight ratio is 100:8%;

[0044] (3) Cutting, cleaning, desalting and dehydrating the pickled cabbage stalks until the salt content is 3.5-4.5%, and the water content is 78.0%-82.0%, to obtain the dehydrated and desalted cabbage stalks;

[0045] (4) Add rum, rock sugar, hot pepper, pickled chili, garlic, celery, licorice powder, tangerine peel powder and spicy cabbage powder to the dehydrated and desalted green cabbage stalks, and stir and mix for 15 minutes to ...

Embodiment 2

[0048] A kind of processing technology of hydrochloric acid vegetable, specifically comprises the following steps:

[0049] (1) Take fresh green vegetables, remove the leaves, and get the green vegetable stalks, wash the green vegetable stalks, and set aside;

[0050] (2) Add the pickled cabbage stalks into the hydrochloric acid vegetable pickling solution, and marinate for 150 days to obtain the pickled vegetable stalks for subsequent use; the hydrochloric acid vegetable pickling solution is a saline solution with a concentration of 8-10%; The weight ratio of salt is 100:9%;

[0051] (3) Cutting, cleaning, desalting and dehydrating the pickled cabbage stalks until the salt content is 3.5-4.5%, and the water content is 78.0%-82.0%, to obtain the dehydrated and desalted cabbage stalks;

[0052] (4) Add rum, rock sugar, hot pepper, pickled chili, garlic, celery, licorice powder, tangerine peel powder and spicy cabbage powder to the dehydrated and desalted green cabbage stalks, ...

Embodiment 3

[0055] A kind of processing technology of hydrochloric acid vegetable, specifically comprises the following steps:

[0056] (1) Take fresh green vegetables, remove the leaves, and get the green vegetable stalks, wash the green vegetable stalks, and set aside;

[0057] (2) Add the pickled cabbage stalks into the hydrochloric acid vegetable pickling solution, and marinate for 130 days to obtain the pickled vegetable stalks for subsequent use; the hydrochloric acid vegetable pickling solution is a saline solution with a concentration of 8-10%; The weight ratio of salt is 100:7%;

[0058](3) Cutting, cleaning, desalting and dehydrating the pickled cabbage stalks until the salt content is 3.5-4.5%, and the water content is 78.0%-82.0%, to obtain the dehydrated and desalted cabbage stalks;

[0059] (4) Add rum, rock sugar, hot pepper, pickled chili, garlic, celery, licorice powder, dried tangerine peel powder and spicy cabbage powder to the dehydrated and desalted green cabbage sta...

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Abstract

The invention discloses a technology for processing salted pickles. The technology comprises the following steps: taking green vegetable stems without vegetable leaves, adding the green vegetable stems into saline water, salting, and performing secondary fermentation, thereby obtaining the salted pickles. The salted pickles made by the technology disclosed by the invention are good in taste and pure and moderate in sourness, and the secondary fermentation time is shortened.

Description

technical field [0001] The invention relates to a processing technology of hydrochloric acid vegetables, in particular to a processing technology of high-quality hydrochloric acid vegetables. Background technique [0002] Hydrochloric acid vegetable is a well-known specialty food of various ethnic groups in Guizhou. It is favored by people because of its hot and sour, fragrant, crisp, tender, delicious and appetizing. The production areas are mainly distributed in various parts of Guizhou Province, among which the Dushan hydrochloric cabbage produced in Dushan County is more famous. The hydrochloric acid vegetable uses a high-quality green vegetable as the main raw material. After cleaning, it is pickled and fermented. [0003] The raw materials used in Dushan hydrochloric pickled vegetable processed products are Brassicaceae mustard-type green vegetables. The ingredients used are salt, garlic and so on. Due to the particularity of the raw materials, ingredients and proce...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 罗明贵
Owner 贵州省独山盐酸菜有限公司
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