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Curing technology of Jerusalem artichoke

A technology of artichoke and technology, which is applied in the field of artichoke pickling technology, can solve the problems of mildew, easy blackening of artichoke, poor taste of artichoke, etc., so as to reduce mildew, inhibit the formation of bacteria, and taste sweet and sour Effect

Inactive Publication Date: 2017-11-28
ANYUE COUNTY PUZHOU JAR MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to: aim at the problem that the above-mentioned Jerusalem artichoke is prone to blackening and mildew during the development process, resulting in poor taste of the pickled Jerusalem artichoke, the present invention provides a process for making Jerusalem artichoke

Method used

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  • Curing technology of Jerusalem artichoke

Examples

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Effect test

Embodiment 1

[0025] A pickling process of Jerusalem artichoke, comprising the following steps:

[0026] (1) Pretreatment: select fresh Jerusalem artichoke, remove soil and root hairs, wash, and cut Jerusalem artichoke into small sections of 5-8cm;

[0027] (2) Drain water: immerse the washed Jerusalem artichoke in 2% salt water for 30 minutes, take out the soaked Jerusalem artichoke and dry it in the air for 3 days until the Jerusalem artichoke becomes soft, so that the water on the surface of the Jerusalem artichoke and the internal water can be drained. ;

[0028] (3) Pickling: add 2 to 5 parts of edible salt, 2 to 8 parts of white wine leaching solution, and 4 to 7 parts of citric acid for every 100 parts of Jerusalem artichoke in parts by weight. Mix ginger, edible salt, white wine extract and citric acid, put it into a ceramic jar, and finally add drinking water until the pH of the ceramic jar is 3.5, seal and marinate for 20 days;

[0029] (4) Finished product: vacuum-pack the pick...

Embodiment 2

[0034] A pickling process of Jerusalem artichoke, comprising the following steps:

[0035] (1) Pretreatment: select fresh Jerusalem artichoke, remove soil and root hairs, wash, and cut Jerusalem artichoke into small sections of 5-8cm;

[0036] (2) Drain water: immerse the washed Jerusalem artichoke in 3% salt water for 40 minutes, take out the soaked Jerusalem artichoke and dry it in the air for 4 days until the Jerusalem artichoke becomes soft, so that the water on the surface of the Jerusalem artichoke and the internal water can be drained. ;

[0037] (3) pickling: the artichoke that has drained, add 3 parts of edible salt, 5 parts of white wine leaching solution, and 5 parts of citric acid according to the weight of every 100 parts of artichoke. Mix the leaching solution and citric acid well, put it into a ceramic jar, and finally add drinking water until the pH in the ceramic jar is 3.7, seal and marinate for 30 days;

[0038] (4) Finished product: the pickled Jerusalem ...

Embodiment 3

[0043] A pickling process of Jerusalem artichoke, comprising the following steps:

[0044] (1) Pretreatment: select fresh Jerusalem artichoke, remove soil and root hairs, wash, and cut Jerusalem artichoke into small sections of 5-8cm;

[0045] (2) Drain water: immerse the washed artichoke in 4% salt water for 50 minutes, take out the soaked artichoke and dry it in the air for 4 days until the artichoke becomes soft, so that the water on the surface of the artichoke and the internal water can be drained ;

[0046] (3) pickling: the artichoke that has drained, add 4 parts of edible salt, 6 parts of white wine leaching solution, and 6 parts of citric acid according to the weight of every 100 parts of artichoke. Mix the leaching solution and citric acid well, put it into a ceramic jar, and finally add drinking water until the pH in the ceramic jar is 3.9, seal and marinate for 35 days;

[0047] (4) Finished product: the pickled Jerusalem artichoke is vacuum-packed into a certain...

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Abstract

The invention discloses a curing technology of Jerusalem artichoke. The curing technology comprises the following steps: 1, preprocessing Jerusalem artichoke; 2, draining the Jerusalem artichoke; 3, curing: mixing and uniformly stirring the Jerusalem artichoke, edible salt, Chinese liquor extract and citric acid according to a weight ratio of 100:(2-5):(2-8):(4-7), placing the obtained mixture in a ceramic pot, adding drinking water until the pH value of the obtained solution in the ceramic pot is 3.5-4, and carrying out sealing curing for 20-40 days; and 4, forming a finished product. The Chinese liquor extract is prepared through taking a certain amount of anise, crushing the anise to a certain granularity, and immersing the crushed anise in a certain amount of Chinese liquor at normal temperature for a period of time. The natural decaying prevention effect of the citric acid is used to guarantee the safe quality of the product and protect the color, and the product has low salt, has sour-sweet and tasty taste, and contains no man-made additives.

Description

technical field [0001] The invention relates to the field of food, in particular to a process for pickling Jerusalem artichoke. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herbaceous plant of the genus Sunflower in the Compositae family. Its underground tubers are rich in fructose polymers such as starch and inulin, which can lower blood sugar, promote sugar decomposition, and convert excess sugar into Heat, improve the fat balance in the body, Jerusalem artichoke has a two-way regulating effect on blood sugar, on the one hand, it can lower blood sugar in diabetic patients, on the other hand, it can increase blood sugar in hypoglycemic patients, and has diuretic and dehumidifying properties, clearing away heat and cooling blood, and benefiting the stomach The effect of neutralizing, can be eaten, cooked or porridge, pickled pickles. [0003] At present, there are easy blackening and mildew phenomena in the pickling pr...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L3/3472A23L3/3508A23L3/358A23L5/41
CPCA23L3/3472A23L3/3508A23L3/358A23V2002/00A23L5/41A23L19/20A23V2200/10A23V2250/032A23V2250/21A23V2200/048A23V2250/082
Inventor 付清华何琼利
Owner ANYUE COUNTY PUZHOU JAR MEAT FOOD
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