Method for producing strong aroma-type pickled vegetables

A production method and technology of Luzhou-flavored pickles, which are applied in the field of Luzhou-flavored kimchi production, can solve the problems of unsavory taste, harmfulness to the body, and high nitrite content of pickles, and achieve the effect of satisfying dietary needs, mellow taste, and crisp taste

Inactive Publication Date: 2017-07-28
临沂亚进食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Pickled radish and celery together have a crisp taste and a fragrant taste, but the content of nitrite in pickled food is high, and long-term consumption is harmful to human health. In order to improve the overall mouthfeel of kimchi, in order to solve the above problems, we proposed a production method of Luzhou-flavored kimchi

Method used

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  • Method for producing strong aroma-type pickled vegetables

Examples

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Effect test

Embodiment 1

[0024] Luzhou-flavor type pickle production method, described method uses radish and celery as raw material, and described Luzhou-flavor type pickle production method concrete steps are as follows:

[0025] The first step of raw material processing:

[0026] (1) Choose fresh radish and celery, cut off the beard on the surface of radish with a knife, remove the leaves of celery, and leave the stem of celery, rinse the processed radish and celery twice with clean water, soak the radish and celery in cold water Celery for 2 hours, take out the cleaned radish and celery and put them in a cool place to dry to ensure the raw materials are clean;

[0027] (2) Use a knife to cut the dried radish into strips with a length of 4-6 cm, a width of 1.5-2 cm, and a height of 1.5-2 cm, and cut the dried celery into 4-6 cm strips Sticks, cut into strips to facilitate the flavor of the marinating process;

[0028] The second step of kimchi altar processing:

[0029] Clean the kimchi jar with...

Embodiment 2

[0040] The difference from the first embodiment is that the weight ratios of the white wine and rice wine added to the boiled water used to make mother water are 12% and 10%, respectively, and the added amount of bamboo salt is the same as that used to make mother water. The weight ratio of the plain boiled water is 25%, and the weight ratio of the addition amount of capsicum, ginger, garlic and Chinese prickly ash is 0.6%, 0.4%, 0.5% and 0.2% respectively with the plain water that is used to make mother's water.

[0041] Compared with Example 1, Example 2 has a more refreshing taste, which meets the needs of people with a light taste, and makes up for the defect that the pickles made of radish and celery are not mellow enough. The toxin of nitrate neutralizes and dissolves the nitrite produced in pickles, making pickles healthier to eat and meeting the healthy dietary needs of modern people.

Embodiment 3

[0043] The difference from the first embodiment is that the weight ratios of the white wine and rice wine added to the boiled water used to make mother water are 18% and 18%, respectively, and the added amount of bamboo salt is the same as that used to make mother water. The weight ratio of the plain boiled water is 25%, and the weight ratio of the addition amount of capsicum, ginger, garlic and Chinese prickly ash is 0.6%, 0.4%, 0.5% and 0.2% respectively with the plain water that is used to make mother's water.

[0044] Compared with Example 1, the pickles in Example 3 have a stronger taste, which meets the needs of people with heavier tastes, and makes up for the lack of mellow taste of pickles made from radish and celery. At the same time, the rosin contained in bamboo salt can be used to neutralize The role of detoxification of nitrite is to neutralize and dissolve the nitrite produced in kimchi, so that kimchi is healthier to eat and meet the healthy dietary needs of mode...

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Abstract

The invention discloses a method for producing strong aroma-type pickled vegetables. The method utilizes radishes and celery as raw materials and comprises raw material treatment, pickle jar treatment, mother liquid preparation, pickled vegetable preparation and pickled vegetable preservation. The pickled vegetables are crisp and tasty, has a mellow taste and solves the problem that the pickled radishes and celery have no a mellow taste. The method utilizes rosin in bamboo salt to neutralize and decompose nitrite toxins so that nitrite produced by pickled vegetables is removed, and the pickled vegetables are healthy and satisfy needs of modern people's healthy diet.

Description

technical field [0001] The invention relates to the technical field of pickle production, in particular to a method for producing strong-flavor pickle. Background technique [0002] Radish is an important road vegetable in China. It is planted all over the country and can be cultivated in four seasons. It is supplied every year and has a large production and sales volume. Due to the improvement of people's living standards, changes in consumption habits, and the development of science and technology, there are also off-season cultivations. Developed by taking advantage of the differences in alpine climate, the solar greenhouse and plastic large, medium and small sheds are cultivated together, and the radishes are listed on the market in a super-seasonal manner, which is very popular among consumers. [0003] Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc. Stomach benefits blood, clears bowels, moistens lungs and reliev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20
CPCA23V2002/00A23V2250/1614
Inventor 赵春花李捷徐久飞
Owner 临沂亚进食品有限公司
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