Pickling method of basked cucumber peel for reducing nitrite content

A technology of nitrite and cucumber peel is applied in the directions of bacteria and food ingredients used in food preparation as antioxidants, climate change adaptation, etc. Influence, low nitrite removal rate and other problems, to achieve the effect of retaining nutrients, easy control of production conditions, and enhancing reducing ability

Inactive Publication Date: 2017-06-30
广西陆川县润润养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regulating the pickling conditions, appropriately increasing the concentration of salt or sugar and prolonging the pickling time are effective ways to reduce the nitrite content in pickled vegetables. However, high salt and high sugar are not in line with contemporary health concepts, and excessive addition of additives will It affects the flavor of pickled vegetables, and excessive addition is also harmful to the human body. Enzymatic degradation has relatively high requirements on the pickling environment and...

Method used

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  • Pickling method of basked cucumber peel for reducing nitrite content
  • Pickling method of basked cucumber peel for reducing nitrite content

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A kind of sun-dried cucumber skin pickling method that reduces nitrite content in the present embodiment comprises the following steps:

[0026] (1) Select white-skinned cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 0.3-0.8cm, and a thickness of 1-2cm. After the cucumber strips were blanched in steam at 90°C for 90 seconds, they were placed in the sun and dried until the weight was 38% of the weight of the cucumber strips to obtain sun-dried cucumber strips for later use;

[0027] (2) Mix the above-mentioned sun-dried cucumber strips with 0.5% of the weight of the sun-dried cucumber strips with Lactobacillus plantarum, 0.01% ferrous gluconate, 0.05% zinc gluconate, 0.5% salt and 0.3% white sugar. Sealed and pickled for 15 days to get pickled cucumber skin once;

[0028] (3) Combine the above-mentioned primary pickled cucumber skin with the grape seed ex...

Embodiment 2

[0031] A kind of sun-dried cucumber skin pickling method that reduces nitrite content in the present embodiment comprises the following steps:

[0032] (1) Select white-skinned cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 0.3-0.8cm, and a thickness of 1-2cm. After the cucumber strips were blanched in steam at 100°C for 60 seconds, they were placed in the sun and dried until the weight was 48% of the weight of the cucumber strips to obtain sun-dried cucumber strips for later use;

[0033] (2) Mix the above-mentioned sun-dried cucumber strips with 1% of the weight of the sun-dried cucumber strips, Lactobacillus plantarum, 0.03% ferrous gluconate, 0.08% zinc gluconate, 1.5% salt and 0.8% white sugar, and mix them evenly at 35°C. Sealed and pickled for 10 days to obtain pickled cucumber skin once;

[0034] (3) Combine the above-mentioned primary pickled cucumber ...

Embodiment 3

[0037] A kind of sun-dried cucumber skin pickling method that reduces nitrite content in the present embodiment comprises the following steps:

[0038] (1) Select white-skinned cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 0.3-0.8cm, and a thickness of 1-2cm. The cucumber strips are blanched in steam at 95°C for 70 seconds, and then placed in the sun to dry until the weight is 40% of the weight of the cucumber strips to obtain sun-dried cucumber strips, which are set aside;

[0039] (2) Mix the above-mentioned sun-dried cucumber strips with 0.8% of the weight of the sun-dried cucumber strips with Lactobacillus plantarum, 0.03% ferrous gluconate, 0.06% zinc gluconate, 1% salt and 0.5% white sugar, and mix them evenly at 30°C. Sealed and pickled for 13 days to get pickled cucumber skin once;

[0040] (3) Combine the above-mentioned primary pickled cucumber skin ...

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Abstract

The invention discloses a pickling method of basked cucumber peel for reducing the nitrite content and relates to the field of food processing. The pickling process flow of the basked cucumber peel comprises: cucumber processing; first-time pickling; second-time pickling; sterilizing; and packaging, wherein by taking lactobacillus plantarum, ferrous gluconate and zinc gluconate as auxiliary materials for the first-time pickling, the eliminating rate of nitrite is increased. The method disclosed by the invention is simple in production process and easy to control the production conditions. By adding the lactobacillus plantarum, ferrous gluconate, grape seed extract and vitamin C to pickle, the eliminating rate of nitrite can reach 68-74%, the safety is improved, moreover, the fermenting period is short, and the pickled cucumber peel not only has conventional flavor and characteristics, but also keeps the nutritional components.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a method for pickling sun-dried cucumber skins with reduced nitrite content. [0003] 【Background technique】 [0004] Cucumber skin refers to pickled cucumber, which is a deep-processed product of cucumber. After special treatment, the pickled cucumber is flat after dehydration, just like the skin, so it is called "cucumber skin". Cucumber skin is pickled and processed by selected white-skinned cucumbers or yellow-skinned cucumbers through unique traditional methods. It has the characteristics of tender and crisp, sour and sweet, good taste, and increases appetite. It is very popular among the public. However, nitrite is easily generated during the pickling process of cucumber skin, resulting in high nitrite content in cucumber skin. The main reason is that nitrate in pickled vegetables is under the action of nitrate reductase produced by nitrate-reducing bacteria under ana...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00
CPCA23V2002/00A23V2400/169A23V2200/02A23V2250/1592A23V2250/1642A23V2250/21166A23V2250/708Y02A40/90
Inventor 朱其武
Owner 广西陆川县润润养殖有限公司
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