Pickling-time-controllable Chinese bulbous onion pickling method

A technology of pickling time and buckwheat, which is applied in the field of food manufacturing, can solve the problems of sugar consumption, moisture, reduction of taste and flavor, and inability to place directly

Inactive Publication Date: 2017-08-11
重庆丰都明富实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, buckwheat can not be placed directly after harvested from the ground, because raw buckwheat is stored in a low-temperature environment, and the internal cells of buckwheat will consume part

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The buckwheat pickling method with controllable pickling time comprises the following steps,

[0027] S1. Take out the buckwheat in the process of pickling, and put it into a pH adjusting container;

[0028] S2. Add buckwheat pickling water with a pH value of 2 to the pH adjusting container, so that the buckwheat is completely submerged in the pickling water, and close the pH regulator; the buckwheat pickling water with a pH of 2 has a salt content of 3%. obtained after pickling the buckwheat head in brine for 40 days;

[0029] S3. After placing the buckwheat in the pH value regulator for 24 hours, take out the buckwheat in the pH value regulator and rinse it with clean water before putting it into the buckwheat preservation container;

[0030] S4, inject clear water into buckwheat preservation container, airtightly preserve in the environment that temperature is 5 degrees centigrade;

[0031] S5. When it is necessary to pickle the mature buckwheat, take the buckwheat...

Embodiment 2

[0044] The buckwheat pickling method with controllable pickling time comprises the following steps,

[0045] S1. Take out the buckwheat in the process of pickling, and put it into a pH adjusting container;

[0046] S2. Add buckwheat pickling water with a pH value of 3 to the pH adjusting container, so that the buckwheat is completely submerged in the pickling water, and close the pH regulator; the buckwheat pickling water with a pH of 3 has a salt content of -4 % brine is obtained after pickling the buckwheat head for 40 days;

[0047] S3. After placing the buckwheat in the pH value regulator for 24 hours, take out the buckwheat in the pH value regulator and rinse it with clean water before putting it into the buckwheat preservation container;

[0048] S4, inject clear water into buckwheat preservation container, and airtight preservation is in the environment that temperature is 10 degrees centigrade;

[0049] S5. When it is necessary to pickle the mature buckwheat, take th...

Embodiment 3

[0062] The buckwheat pickling method with controllable pickling time comprises the following steps,

[0063] S1. Take out the buckwheat in the process of pickling, and put it into a pH adjusting container;

[0064] S2, add buckwheat pickling water with a pH value of 2.5 to the pH adjusting container, so that the buckwheat is completely submerged in the pickling water, and close the pH regulator; the buckwheat pickling water with a pH of 2.5 has a salt content of 3.5%. obtained after pickling buckwheat head in salt water for 40 days;

[0065] S3. After placing the buckwheat in the pH value regulator for 24 hours, take out the buckwheat in the pH value regulator and rinse it with clean water before putting it into the buckwheat preservation container;

[0066] S4, inject clear water into buckwheat preservation container, and airtight preservation is in the environment that temperature is 8 degrees Celsius;

[0067] S5. When it is necessary to pickle the mature buckwheat, take ...

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PUM

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Abstract

The invention discloses a pickling-time-controllable Chinese bulbous onion pickling method. The pickling-time-controllable Chinese bulbous onion pickling method comprises the following steps: S1, taking out Chinese bulbous onions during picking process, and putting the Chinese bulbous onions into a pH value adjusting container; S2, adding Chinese bulbous onion picking liquid of which the pH value is 2-3 into the pH value adjusting container until the Chinese bulbous onions are completely immersed by the Chinese bulbous onion picking liquid, and sealing the pH value adjusting container; S3, placing the Chinese bulbous onions in the pH value adjusting container for 24 hours, taking out the Chinese bulbous onions from the pH value adjusting container, and putting the Chinese bulbous onions into a Chinese bulbous onion storing container; S4, pouring clean water into the Chinese bulbous onion storing container, and carrying out sealed storage; and S5, when fully pickled Chinese bulbous onions are needed, taking the Chinese bulbous onions out from the Chinese bulbous onion storing container, and carrying out pickling again. By taking out the Chinese bulbous onions during the picking process, the picking process is interrupted; by immersing the Chinese bulbous onions with the Chinese bulbous onion picking liquid of which the pH value is 2-3, lactic acid in the Chinese bulbous onions are killed so as to stop internal pickling process of the Chinese bulbous onions; and the Chinese bulbous onions are stored by using clean water so that controlling of enterprises over pickling time of the Chinese bulbous onions is realized.

Description

technical field [0001] The invention relates to the field of food production, in particular to a buckwheat pickling method with controllable pickling time. Background technique [0002] Buckwheat is spicy, tender and glutinous, and contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good product for cooking and accompaniment. [0003] The conventional buckwheat production method is to put the buckwheat into a pickling container, add brine and part of the old pickle. Once the buckwheat starts to be marinated, it can only be marinated until it is fully marinated and mature, and it cannot be interrupted halfway. However, in the actual production process, the enterprise has to adjust the amount of pickled and mature buckwheat at any time according to the demand in the market. However, buckwheat can not be placed directly after harvested from the ground, because raw buckwheat is stored in a low-temperature environment, and the in...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2250/1614
Inventor 肖朝明
Owner 重庆丰都明富实业有限公司
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