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Preparation method of pickled okra

A technology of okra tender fruit and kimchi, which is applied in food ingredients as antimicrobial preservation, food science, food preservation, etc. It can solve the problem of affecting product appearance and eating quality, not meeting the needs of consumer tastes, and prone to yellowing and browning, etc. Problems, achieve the effect of maintaining color, no change and loss, and prolonging the eating time

Inactive Publication Date: 2017-07-21
宋文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, okra tender pods are prone to yellowing and browning, soft and rotten after brewing, which seriously affects the appearance and eating quality of the product; meanwhile, okra kimchi itself has a unique irritating mouthfeel, which is not very suitable for people's consumption taste needs, so how to fully Keeping the original color, crispness and covering up its bad taste has become the key to develop the characteristic snack food of okra kimchi

Method used

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Examples

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preparation example Construction

[0019] A kind of preparation method of okra pickled vegetables, specifically carries out according to the following steps:

[0020] Step 1. Select fresh tender okra fruits free from diseases and insect pests, wash them and remove the pedicles;

[0021] Step 2. Slice, cut or whole the okra washed and removed in step 1, soak in 0.2% zinc lactate solution for 10 minutes, heat it in a microwave oven for 3 minutes, and drain;

[0022] Step 3, heat the tender okra fruit processed in step 2 in a microwave oven for 3 minutes, and place it at room temperature for later use;

[0023] Step 4. Wash the inner wall of the kimchi jar, sterilize the mold at high temperature, and place it at room temperature for later use;

[0024] Step 5, adding the okra in the step 3 to the pickle altar that sterilized the mold in the step 4;

[0025] Step 6, add cold boiled water to the kimchi jar in step 5, and soak all the raw materials in the amount of water;

[0026] Step 7. Add condiments to the kim...

Embodiment 1

[0030] Select fresh tender okra fruits free from diseases and insect pests, wash them and remove the pedicles;

[0031] Slice, cut or whole okra that has been washed and de-peded, soaked in 0.2% zinc lactate solution for 10 minutes, and drained;

[0032] The tender okra fruits treated with 0.2% zinc lactate solution were heated in a microwave oven for 3 minutes, and placed at room temperature for later use;

[0033] Wash the inner wall of the kimchi jar, sterilize the mold at high temperature, and place it at room temperature for later use;

[0034] Add okra to the pickle jar that sterilizes the mold;

[0035] Add cold boiled water to the kimchi altar, and soak all the raw materials in the amount of water;

[0036] Add seasoning to the pickle altar, the seasoning includes 6.0% sesame oil, 0.15% taste nucleotide disodium, 0.5% salt, 2.0% sucrose, 0.5% lactic acid; stir the okra mixture in the pickle altar, Make the condiment dissolve evenly and seal it.

[0037] The eating ...

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PUM

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Abstract

The invention discloses a preparation method of pickled okra, which comprises the steps of loading 0.2% zinc lactate solution into a pickle jar for soaking for 10min, heating a tender okra fruit and cool boiled water with a microwave oven for 3min, adding condiments, and sealing for placement.The okra is high in nutritive value, grows heavily, and should beimmediately processed and used after the okra is mature and edible,or else, the okra lignifies easily; and the preparation method can effectively prolong edible time of the okra, keep nutritional ingredients unchanged well, prevent nutritional ingredient loss and sufficiently keep the original color and crispness.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a preparation method of okra pickles. Background technique [0002] Okra is an annual herb of Malvaceae, rich in functional components such as flavonoids and mucus substances, and has various functions such as beautifying and nourishing the skin, strengthening the kidney, strengthening immunity, and anti-aging. However, the serious fibrosis of okra after harvesting leads to its The shelf life is short, which seriously restricts its edibility. [0003] With the growing scale of okra planting, okra deep-processing products become inevitable. The development of kimchi leisure food has become a good choice for Chinese kimchi to go to the modern consumer market. As a new type of functional vegetable, okra is favored by consumers. If okra is developed into a new type of okra kimchi snack food, not only the processing cost is low and the process is simple, but also th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L3/3508A23L3/01
CPCA23L3/01A23L3/3508A23V2002/00A23V2200/10A23V2250/042A23V2250/1642Y02A40/90
Inventor 宋文
Owner 宋文
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