Preparation process of pickles and application thereof

A preparation process and a technology for pickled vegetables, which are applied in the field of preparation technology of pickled vegetables, can solve the problems that have never been seen before, reduce the cost input of raw materials and additives, and achieve the advantages of reducing the preparation cost, inhibiting the reproduction of spoilage microorganisms, and improving the overall flavor. Effect

Pending Publication Date: 2018-09-28
GUILIN UNIV OF ELECTRONIC TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If the rough processed pickled vegetables can be used for fine processing to enhance the overall flavor, it will not only alleviate the market pressure of rough processed products at this stage, but also reduce the cost of raw materials and additives. The present invention uses rough processed semi-finished pickled vegetables on the market as raw materials , to further enhance the flavor of pickled vegetables, and further make pickled vegetables with unique flavor and crisp and tender texture. At present, there is no relevant report on the process of preparing pickled vegetables with semi-finished pickled vegetables

Method used

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  • Preparation process of pickles and application thereof
  • Preparation process of pickles and application thereof
  • Preparation process of pickles and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation technology of unique flavor crystal scallion sauce pickles, comprising

[0026] Material selection: remove the small and incomplete scallions from the purchased semi-finished scallions, and remove the sundries;

[0027] Soaking in clear water: soak 200kg of semi-finished scallions in 400kg of clear water, and return the salinity of the semi-finished scallions to 5°;

[0028] The second soaking: add water to sodium metabisulfite, citric acid, and calcium chloride to prepare 300kg of solution, so that the concentration of sodium metabisulfite in the solution is 0.05%, the concentration of citric acid is 0.05%, and the concentration of calcium chloride is 0.1%, then add 150kg soaked dried onion heads soaked for 2 days, then fished out;

[0029] Soaking in soup: take fennel powder, sodium benzoate, sodium dehydroacetate, cyclamate, squid ink polysaccharide, sodium alginate oligosaccharide, and acesulfame potassium and add cold boiled water to prepare ...

Embodiment 2

[0032] A preparation process of mustard green pickles with unique flavor, comprising

[0033] Material selection: remove the sundries from the semi-finished pickled mustard greens;

[0034] Soaking in clear water: soak 200kg of semi-finished mustard greens in 400kg of clear water, and the salinity is reduced to 5°;

[0035] The second soaking: Add water to sodium metabisulfite, citric acid, and calcium chloride to prepare 300kg of solution, so that the concentration of sodium metabisulfite in the solution is 0.15%, the concentration of citric acid is 0.1%, and the concentration of calcium chloride is 0.15%, then add 150kg to soak Soak mustard greens for 2 days and remove;

[0036] Soup soaking: take fennel powder, sodium benzoate, sodium dehydroacetate, cyclamate, squid ink polysaccharide, sodium alginate oligosaccharide, acesulfame potassium and add cold boiled water to prepare 300kg soup, so that the concentration of fennel powder in the soup is 0.02%, benzene The concentr...

Embodiment 3

[0039] A preparation process of crystal radish pickles with unique flavor, comprising

[0040] Material selection: remove the sundries from the purchased semi-finished pickled crystal radish;

[0041] Soaking in clean water: put 200kg of semi-finished pickled crystal radish into slices and soak in 400kg of clean water, and the salinity is reduced to 5°;

[0042] The second soaking: add water to sodium metabisulfite, citric acid, and calcium chloride to prepare 300kg of solution, so that the concentration of sodium metabisulfite in the solution is 0.15%, the concentration of citric acid is 0.15%, and the concentration of calcium chloride is 0.2%, then add 150kg of soaked crystal radish slices soaked for 2 days, then fished out;

[0043] Soup soaking: take fennel powder, sodium benzoate, sodium dehydroacetate, cyclamate, squid ink polysaccharide, seaweed sodium alginate oligosaccharide, and acesulfame potassium and add cold boiled water to prepare 300kg of soup, so that the conce...

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Abstract

The invention discloses a preparation process of pickles and application thereof. The preparation process of the pickles comprises the following steps: impurity removal of semi-finished product pickles, three-time soaking, material proportioning, filling and sealing, sterilizing, air drying and spreading, packaging and the like, wherein the three-time soaking process comprises the following steps:during soaking in clear water for the first time, performing soaking according to a ratio of 1:2 of the semi-finished product pickles to water; during soaking for the second time, performing soakingby using a mixed solution prepared from sodium metabisulfite, citric acid and calcium chloride; and during soaking in liquor for the third time, performing soaking by using mixed liquor prepared fromChinese mosla herb powder, sodium benzoate, sodium dehydroacetate, sodium cyclamate, squid ink polysaccharides, sodium alginate oligosaccharides, acesulfame potassium, glacial acetic acid, citric acidand chili essence. The preparation process of pickles can obviously improve the integral flavor of finished product pickles, reduces the production cost and is especially suitable for preparing finished product pickles from semi-finished product allium chinense and other semi-finished product pickles, and the pickles prepared by the preparation process of pickles disclosed by the invention have crisp and tender texture and fragrant and refreshing mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of leisure food processing, and in particular relates to a process for preparing pickled vegetables and its application. Background technique [0002] Pickled vegetables are the general term for pickled vegetables and pickled vegetables. They are typical representatives and important components of traditional food in my country. Our country has a long history of processing pickled vegetables. There are famous and high-quality products with unique flavors all over the country, and there are many varieties and unique characteristics. They are very popular among consumers, such as pickled mustard from Sichuan and other places, pickles from Zhenjiang, Yangzhou and other places. , Liubiju pickles in Beijing, etc. [0003] At present, most of the pickling processing enterprises or individuals in my country still belong to the rough processing type of fresh raw materials, the product value is low, and the flavor r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L33/125A23L33/10A23B7/154
CPCA23B7/154A23V2002/00A23L19/20A23L29/00A23L29/015A23L29/035A23L33/10A23L33/125A23V2200/10A23V2200/30A23V2250/1624A23V2250/1614A23V2250/1578A23V2250/1582A23V2250/032A23V2250/022A23V2250/5026A23V2250/242A23V2250/246A23V2250/51
Inventor 周治德王博远胡怀之李泽西
Owner GUILIN UNIV OF ELECTRONIC TECH
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