Compound nutritive high calcium salt used for fruit and vegetable pickling and preparation method of compound nutritive high calcium salt

Abstract

The invention discloses a compound nutritive high calcium salt used for fruit and vegetable pickling. The compound nutritive high calcium salt is mainly made from, by weight part, 970-1000 of salt, 0-30 parts of organic calcium, 0-30 parts of inorganic calcium, 0-30 parts of inorganic magnesium, 0-30 parts of a carbohydrate substance, and 0-30 parts of plant spice. The calcium ion content of compound nutritive high calcium salt is more than 600 mg / kg and less than 50000 mg / kg. The plant spice comprises, by weight part, 2 parts of hot peppers, 0.5 part of pricklyash peel, 0.5 part of ginger powder, and 0.5 part of liquorice roots. The invention further discloses a preparation method of the compound nutritive high calcium salt. Based on salt, through reasonable addition of one or more of organic calcium, inorganic calcium, inorganic magnesium, and a carbohydrate substance, the total calcium content of the salt is more than 600 mg / kg and less than 50000 mg / kg. The salt has a crisp improving and maintaining effect on fruit and vegetable pickling, improves the flavor and quality of fruits and vegetables, and is simple in manufacture process and high in efficiency.

Description

technical field [0001] The invention relates to a compound nutritional high-calcium salt used for pickling fruits and vegetables and a preparation method thereof, belonging to the technical field of edible salt. Background technique [0002] As the world's three famous pickled vegetables, pickled mustard has a long history and culture in my country. Its entire production process is inseparable from salt. The quality of salt directly affects the aroma, color and taste of mustard. Crisp and tender taste is an important sensory quality index of pickled vegetables, and it is a kind of tooth sensation response when pickled products are eaten. [0003] The traditional processing technology of mustard mustard is natural air-drying, which takes a long time to dehydrate and controls the moisture content of raw materials to be low. In order to accelerate maturation and stabilize product quality, mustard mustard dehydration mainly uses salt dehydration. The amount of salt used directl...

AI Technical Summary

Problems solved by technology

At the same time, because the mustard is dehydrated with salt, the water content of the finished mustard is high, resulting in a greatly reduced crispness