Cooling and refreshing red-date lotus-root compound pickles and processing method thereof

Abstract

The invention relates to a cooling and refreshing red-date lotus-root compound pickles and a processing method thereof. The processing method of the cooling and refreshing red-date lotus-root compoundpickles comprises the following steps: (1) performing pretreatment on raw materials; (2) carrying out acetic acid gas pickling in coordination with fermentation; (3) carrying out pressurized pickling; (4) preparing nutrient mico-particles; (5) carrying out second seasoning; and (6) carrying out sterilization. According to the processing method of the cooling and refreshing red-date lotus-root compound pickles, preservative micro-capsules are added so that carbon dioxide gas concentrations in gas filled in bottles can be gradually increased, along with breaking of the micro-capsules, so as toprolong preservation life without causing influence on taste of the pickles.

Description

Technical field [0001] The invention belongs to the field of side dishes, in particular to a side dish made of red dates, in particular to a cool red date and lotus root pickles and a processing method. Background technique [0002] Pickles (side dishes) are indispensable condiments in our daily life. They have various types and rich flavors. The side dishes are generally packaged in airtight jars. Due to their insurance performance requirements, they generally contain high preservatives. A lot of nitrite is produced and nutrients are damaged. These are the main factors that inhibit the development of side dishes. [0003] After searching, it is found that the patent documents related to this application disclose the following contents: [0004] (1) Patent application number CN201610568275.4, the processing technology of pickles. Using staged temperature-controlled fermentation, while using the natural tea polyphenols in the tea for preservative, using rice wine raw materials as a ...

AI Technical Summary

Problems solved by technology

[0009] 2. During the storage process of traditional pickled vegetables, the umami taste is insufficient and the taste is cloudy

Mainly due to insufficient umami substances added to the formula and incomplete sterilization

[0010] 3. Traditional pickling is prone to produce nitrite substances, and there may also be substances such as biogenic amines and nitroso compounds

[0011] 4. At present, traditional pickles are fermented at ambient temperature, which is prone to produce a large number of harmful bacteria, such as E. coli, spoilage bacteria, etc., which is not conducive to storage and the formation of flavor substances

[0012] 5. Pasteurization or back-pressure sterilization is mostly used for traditional pickled vegetables. Although pasteurization can guarantee the original flavor of the product, the shelf life is relatively short. Although back-pressure sterilization is thorough, the product flavor will be affected to a certain extent. influences

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