Delicious, crisp and tasty pickled carrot having attractive color and lustre and a preparing method thereof

A technology of carrots and carrot slices, which is applied in food science, food preservation, food ingredients as antioxidants, etc., can solve the problems of increasing product production costs, achieve the effects of improving production efficiency, low production costs, and inhibiting browning

Inactive Publication Date: 2017-08-29
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of bayberry polyphenols and pectin can significantly increase the production cost of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this embodiment, the ingredients of carrot kimchi are 80.5kg of pickled carrot slices, 15kg of millet hot pickled peppers, 1.5kg of chicken essence seasoning, 1.0kg of minced ginger, 1.0kg of mashed garlic, and 1.0kg of white sugar;

[0028] Its preparation process steps are as follows:

[0029] (1) color protection

[0030] After cleaning the selected fresh carrots, cut them into slices with a thickness of 5 mm, put them into a color-protecting and brittle-protecting solution twice its mass, soak them at room temperature for 50 minutes, rinse them with drinking pure water, and drain the water to obtain Color-preserving carrot slices;

[0031] The color-protecting and crisp-preserving solution is composed of 10% ginger powder, 10% onion powder and 2.0% calcium chloride solution;

[0032] (2) Dehydration

[0033] Preserving the color-protecting carrot slices obtained in step (1) at 50° C. until the water content reaches 40%, to obtain dehydrated carrot slices;

[...

Embodiment 2

[0042] In this embodiment, the ingredients of carrot kimchi are 84kg of pickled carrot slices, 12.3kg of millet and hot pickled peppers, 1.2kg of chicken essence seasoning, 0.9kg of minced ginger, 0.9kg of mashed garlic, and 0.7kg of white sugar;

[0043] Its preparation process steps are as follows:

[0044] (1) color protection

[0045] After cleaning the selected fresh carrots, cut them into slices with a thickness of 6 mm, put them into a color-protecting and brittle-protecting solution 2.5 times the volume of their mass, soak them at room temperature for 60 minutes, rinse them with drinking pure water, and drain the water to obtain Color-protecting carrot slices; the color-protecting and crisp-preserving solution is composed of 11% minced ginger, 11% minced onion and 2.2% calcium chloride solution;

[0046] (2) Dehydration

[0047] Drying the color-protecting carrot slices obtained in step (1) at 55°C until the water content reaches 37%, to obtain dehydrated carrot slic...

Embodiment 3

[0055]In this embodiment, the ingredients of carrot kimchi are 87kg of pickled carrot slices, 10kg of millet pickled peppers, 1.0kg of chicken essence seasoning, 0.8kg of minced ginger, 0.8kg of mashed garlic, and 0.4kg of white sugar;

[0056] Its preparation process steps are as follows:

[0057] (1) color protection

[0058] After cleaning the qualified fresh carrots, cut them into slices with a thickness of 7mm, put them into a color-protecting and brittle-protecting liquid that is 3 times the volume of their mass, soak them at room temperature for 70 minutes, rinse them with drinking pure water, and drain the water to obtain Color-preserving carrot slices;

[0059] The color-protecting and crisp-preserving solution is composed of 12% ginger powder, 12% onion powder and 2.5% calcium chloride solution;

[0060] (2) Dehydration

[0061] drying the color-protecting carrot slices obtained in step (1) at 60° C. until the water content reaches 35%, to obtain dehydrated carrot...

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PUM

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Abstract

Delicious, crisp and tasty pickled carrot having attractive color and lustre and a preparing method thereof are disclosed. Components for preparing the pickled carrot include, by mass, 80-87 parts of pickled carrot slices, 10-15 parts of pickled capsicum frutescens, 1.0-1.5 parts of chicken essence seasoning, 0.8-1.0 part of chopped fresh ginger, 0.8-1.0 part of mashed garlic and 0.4-1.0 part of white granulated sugar. Preparing steps include color protecting, dehydrating, pickling, blending, vacuum packaging, sterilizing and cooling. The method can effectively inhibit browning and softening of carrot. The prepared pickled carrot is characterized by being attractive in color and luster, delicious, crisp, tasty, long in shelf life, and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing carrot pickles with attractive color, crispy and delicious taste. Background technique [0002] Carrots are rich in β-carotene and pectin, which have anti-oxidation, anti-aging, eye protection, anti-radiation, and anti-tumor effects. At present, the consumption of carrots in our country is still dominated by fresh food, and there are few deep-processed products. Kimchi is a common traditional fermented food in my country. It has a crisp taste, unique flavor and good seasoning effect. It can be used directly as a table food, and can also be used as a condiment for the processing of various dishes and flavored foods. It is one of the effective ways for deep processing and utilization of vegetables. [0003] Although carrots are bright in color, they are prone to browning and softening in the production, storage, and sale of carrot pickles, which af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/41A23L29/00A23L3/40A23L27/10
CPCA23L3/40A23V2002/00A23V2200/048A23V2200/02A23V2250/1578A23V2250/211
Inventor 贾冬英彭梦瑶高畅迟原龙姚开陈切希
Owner SICHUAN UNIV
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