Instant pickled Chinese chive root manufacturing method

A production method and technology of leek root, applied in the field of production of instant pickled leek root, can solve the problems of unstrict control of pickling parameters, complex process, extensive process, etc., and achieve shortening of pickling time, crisp taste, Speed-to-market effects

Inactive Publication Date: 2018-12-21
贵州省水稻研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] In the prior art, the method for pickling leek root mentioned above is either extensive or complicated, and the parameters of pickling are not strictly controlled, and there is no clear limit to the process time control requirements and product quality assurance of large-scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: the instant pickled leek root of spicy taste.

[0037] (1) Arrangement of leek roots.

[0038] The storage period of the leek roots before sorting shall not exceed 48 hours.

[0039] Wash the harvested leek roots, and cut off the leek roots with obvious abnormal appearance, so as to become a relatively uniform length of 6-16 cm.

[0040] The sorted leek roots do not contain impurities, and the roots of the leek roots are not connected to each other. The appearance is uniform in color and luster.

[0041] (2) The air-drying of leek root.

[0042] Spread the prepared leek roots flat and air-dry at a temperature of 12 to 32 degrees Celsius.

[0043] In order to ensure the crispness of the pickled leek root, the weight of the air-dried leek root is 60%-90% of that before air-drying. From the appearance, the leek root at this time should be slightly wrinkled without obvious luster.

[0044] (3) Preparation of leek root [adding high-altitude brewing liquor...

Embodiment 2

[0053] Embodiment 2: the instant pickled leek root of sweet and sour taste.

[0054] (1) Arrangement of leek root

[0055] The storage period of the leek roots before sorting shall not exceed 48 hours.

[0056] Wash the harvested leek roots, and cut off the leek roots with obvious abnormal appearance to make them a relatively uniform length of 6-16 cm.

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PUM

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Abstract

The invention discloses an instant pickled Chinese chive root manufacturing method. According to the method, natural Chinese chive roots or organically-planted vegetable Chinese chive roots are utilized as a raw material. The instant pickled Chinese chive root is pickled by the following work procedure steps: (1) tidying; (2), air drying; (3), flavoring; (4) pickling; (5) flavoring and vacuum packaging. According to the manufacturing method disclosed by the invention, crisp taste of the pickled Chinese chive roots is ensured by controlling an air drying degree and a pickling technology temperature of the pickled Chinese chive roots. By means of using brewed baijiu and brewed white vinegar, the manufacturing method disclosed by the invention shortens Chinese chive root pickling time and quickens the speed for products to come into the market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing instant pickled leek roots. Background technique [0002] Chives are perennial root vegetables of the Liliaceae family. Its roots, stems, leaves, and flowers are all edible. It can be said that the whole body of leeks is a treasure. The root of leek is pungent in taste, warm in nature, enters the liver, stomach, and kidney meridian, and has the effects of warming the middle and appetizing, promoting qi and blood circulation, tonifying the kidney and yang, and dispelling blood stasis. Leek root has a list of aromas, and the aftertaste is not as strong as garlic, which is more convenient for people who are sensitive to special smells. There are better promotion groups among the general public. [0003] 1. The efficacy and function of leek root. [0004] The roots, stems, leaves and seeds of leeks can be used for medicinal purposes, which have the ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23L19/20A23L33/00
Inventor 张大双朱速松彭强吴健强宫彦龙
Owner 贵州省水稻研究所
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