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Pickling method of whole ecological pickled green vegetables

An ecological and sauerkraut technology, applied in the preservation of food ingredients as antimicrobials, dairy products, milk preparations, etc., can solve the problems of short shelf life, unpleasant smell, long fermentation period, etc., and achieve simple production methods, extended shelf life, The effect of complete fermentation

Inactive Publication Date: 2017-12-22
李德新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the limited number of lactic acid bacteria, the fermentation cycle is long and quality control is difficult, and because there are many bacteria participating in the fermentation, sometimes the amount of miscellaneous bacteria is large, not only cannot produce a sour smell but will generate a sour smell, and traditional sauerkraut even After being pickled successfully, its shelf life is also very short, and it is easy to deteriorate. At the same time, it has an unpleasant smell. This kind of sauerkraut has a bad taste and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for pickling full ecological sauerkraut, comprising the steps of:

[0020] (1) Pre-treatment of vegetables: select fresh vegetables, remove yellow and rotten leaves, take stems and leaves, wash and drain for later use;

[0021] (2) Drying: put the stems and leaves of the vegetables in step (1) in the sun to dry, so that the weight of the stems and leaves of the vegetables is reduced to 60% of the original weight;

[0022] (3) Handling of sealed containers: wash the sealed containers and dry them for later use;

[0023] (4) Rice washing water treatment: boil the rice washing water and cool to 18°C;

[0024] (5) Pickling: Add 3 parts by weight of table salt to every 100 parts by weight of green vegetable stems and leaves and knead to make the surface of green vegetables stems and leaves softer. rice water and white wine, then seal the airtight container, and let it ferment naturally for 18 days to obtain the full ecological sauerkraut, the rice washing water fu...

Embodiment 2

[0026] A method for pickling full ecological sauerkraut, comprising the steps of:

[0027] (1) Pre-treatment of vegetables: select fresh vegetables, remove yellow and rotten leaves, take stems and leaves, wash and drain for later use;

[0028] (2) Drying: put the stems and leaves of the vegetables in step (1) in the sun to dry, so that the weight of the stems and leaves of the vegetables is reduced to 70% of the original weight;

[0029] (3) Treatment of the sealed container: wash the sealed container, dry it, and put the sealed container in the sun for 3 hours;

[0030] (4) Rice washing water treatment: boil the rice washing water and cool to 20°C;

[0031] (5) Pickling: Add 5 parts by weight of table salt to every 100 parts by weight of green vegetable stems and leaves and knead to make the surface of green vegetables stems and leaves softer. rice water and white wine, then seal the airtight container well, and make it ferment naturally for 22 days to obtain the full ecolo...

Embodiment 3

[0033] A method for pickling full ecological sauerkraut, comprising the steps of:

[0034] (1) Pre-treatment of vegetables: select fresh vegetables, remove yellow and rotten leaves, take stems and leaves, wash and drain for later use;

[0035] (2) Drying: put the stems and leaves of the vegetables in step (1) in the sun to dry, so that the weight of the stems and leaves of the vegetables is reduced to 65% of the original weight;

[0036] (3) Treatment of the sealed container: wash the sealed container, dry it, and put the sealed container in the sun for 2 hours;

[0037] (4) Rice washing water treatment: boil the rice washing water and cool to 19°C;

[0038] (5) Pickling: Add 4 parts by weight of salt to every 100 parts by weight of green vegetable stems and leaves and knead to make the surface of green vegetables stems and leaves softer. rice water, white wine, yogurt, and then seal the airtight container well, and make it ferment naturally for 20 days to obtain the whole e...

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PUM

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Abstract

The present invention relates to a pickling method of whole ecological pickled green vegetables. The pickling method comprises the following steps: (1) green vegetable pre-treating; (2) air-drying; (3) sealed container treating; (4) rice washing water treating; and (5) pickling. According to the pickling method of the whole ecological pickled green vegetables, stems and leaves of the green vegetables are put under sunshine to be air-dried to remove excessive moisture and at the same time a sterilizing and disinfecting function is played; and boiled-out rice washing water is added to conduct the pickling on the stems and leaves of the green vegetables, effects of harmful microorganisms in the rice washing water on the stems and leaves of the green vegetables can be reduced, a shelf life of the pickled stems and leaves of the green vegetables is extended, and at the same time, the pickled stems and leaves of the green vegetables are moderate in acidity, sour in fragrance, mellow in taste and rich in trace elements. A synergistic effect of the rice washing water and baijiu can extend the shelf life of the pickled stems and leaves of the green vegetables, and also enables the pickled stems and leaves of the green vegetables not to be soft and change color. Then addition of yogurt can increase types of lactic acid bacteria in environment of the pickled stems and leaves of the green vegetables, so that the pickled stems and leaves of the green vegetables are more complete in fermentation and not easy to degenerate.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for pickling whole ecological sauerkraut. Background technique [0002] Sauerkraut is a favorite food of the Chinese. Every year in autumn, when cabbage, green vegetables and radishes are harvested, every family will choose the right time to pickle the sauerkraut for winter consumption. Sauerkraut is sour and mellow, light and refreshing, natural antibacterial, rich in amino acids, organic acids, dietary fiber and other nutrients, without preservatives and pigments, it is a green and natural healthy food. Fresh cabbage is processed to make it have a certain sour taste, which is sauerkraut. Sauerkraut is delicious because it is fragrant, not because it is sour. The origin of the aroma of sauerkraut: sauerkraut has always won the favor of consumers for its unique sour aroma. Only carefully pickled sauerkraut will have this aroma. Plant sugar decomposes, most of w...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23B7/00A23B7/02A23B7/153A23B7/154A23C9/12
CPCA23B7/00A23B7/02A23B7/153A23B7/154A23C9/12A23L19/20A23V2002/00A23V2200/10A23V2200/16A23V2200/048A23V2300/10Y02A40/90Y02P60/85
Inventor 李德新
Owner 李德新