Method for preparing mixed pickled vegetables through techniques of three-stage fermentation and positive and negative pressure synergistic permeation on fruit-vegetable traditional Chinese medicine flavored fluid
A three-level fermentation, traditional Chinese medicine technology, applied in the direction of fruit and vegetable preservation, application, food preservation, etc., can solve the problem of difficult vegetable raw materials in water removal, pickling, fermentation, infiltration, and storage. Consistency etc.
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Embodiment 1
[0047] The tuber raw material used in this embodiment is white radish, the solanaceous raw material is green pepper, and the leaf vegetable raw material is Chinese cabbage. Finally, these three types of raw materials will be made into mixed pickles.
[0048] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.03kg Atractylodes macrocephala, 0.02kg Radix Astragali, 0.02kg Polygonatum, 0.015kg Clove, 0.015kg Acanthopanax, 0.5kg Barley, 0.01kg Adenophora, 0.7kg Jujube, 0.2kg of rock sugar, 0.5kg of green pepper, 0.6kg of young ginger, 0.4kg of red pepper, 1.2kg of coriander, 0.2kg of star anise, 4kg of white radish and 3kg of Chinese cabbage. Mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1.5 hours, stir evenly, then use a nano grinder to grind for 2 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain a particle size ≤ 300nm The granules are added into 100kg of co...
Embodiment 2
[0059] The tuber raw material used in this embodiment is onion, the solanaceous raw material is eggplant, and the leafy vegetable raw material is celery. Finally, these three types of raw materials will be made into mixed pickles.
[0060] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.02kg Atractylodes macrocephala, 0.015kg Radix Astragali, 0.023kg Polygonatum, 0.017kg Clove, 0.013kg Acanthopanax, 0.6kg Job’s tears, 0.005kg Adenophora, 0.6kg Jujube, 0.25kg of rock sugar, 0.6kg of green pepper, 0.5kg of ginger, 0.5kg of red pepper, 0.8kg of coriander, 0.3kg of star anise, 3.5kg of onion and 3.5kg of celery. Mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1 hour, stir evenly, then use a nano grinder to grind for 3 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain particles with a particle size ≤ 300nm granules, adding these granules into 100kg of cold boil...
Embodiment 3
[0071] The tuber raw material used in this embodiment is young ginger, the solanaceous raw material is cucumber, and the leafy vegetable raw material is green vegetables. Finally, these three types of raw materials will be made into mixed pickles.
[0072] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.025kg of Atractylodes macrocephala, 0.015kg of Radix Astragali, 0.02kg of Polygonatum, 0.012kg of Clove, 0.015kg of Acanthopanax, 0.6kg of Job’s tears, 0.01kg of Adenophora, 0.8kg of Jujube, 0.25kg of rock sugar, 0.4kg of green pepper, 0.65kg of young ginger, 0.3kg of red pepper, 1.5kg of coriander, 0.3kg of star anise, 5.5kg of young ginger and 2.3kg of green vegetables. Carry out mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1 hour, stir evenly, then use a nano grinder to grind for 3 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain a particle size ≤ 300...
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