Processing method of seasoning sauce rich in lactic acid, for pickled vegetables

A processing method and technology of seasoning sauce, which is applied in the field of pickle sauce processing, can solve the problems that the stability of sauce body texture has not been effectively solved, the ability to form gel is weakened, and the product is prone to delamination and so on. Effects of structural stability, reduced intake, strong salt tolerance, and cold and heat stability

Inactive Publication Date: 2019-01-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current commercially available vegetable seasoning sauces usually contain a relatively high concentration of salt in order to inhibit the growth of microorganisms, or the raw materials themselves are salted products. The aforementioned thickeners form gels in high-salt sauce systems. The ability of the product is greatly weakened, making the product prone to layering and precipitation problems, and the problem of stabilizing the texture of the sauce has not been effectively resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Preparation of fermented seed liquid: Take mung beans soaked in water for 6 hours, mix mung beans and water at a ratio of 1:10 by weight, refine the pulp, reduce the pH of the slurry to 4.5 in closed fermentation at 20°C, filter, and take the filtrate.

[0022] Preparation of vegetable leaves: take naturally sun-dried mustard greens, potherb mustard, radish leaves, cabbage and cauliflower leaves, clean them, mix them, and centrifugally dehydrate until the water content is 30%.

[0023] Preparation of glutinous rice slurry: Take glutinous rice, mix it with water at a ratio of 1:8 by weight, heat and boil for 100 minutes, and cool to 40°C.

[0024] Take 1 part of the above-mentioned vegetable leaves, 4 parts of glutinous rice pulp and 1 part of fermented seed liquid in parts by weight, mix them evenly, and ferment in a sealed container at 20°C for 14 days to obtain a fermented product; remove the vegetable leaves in the fermented product, centrifuge and dehydrate, and take...

Embodiment 2

[0026] Preparation of fermented seed liquid: take mung beans soaked in water for 12 hours, mix mung beans and water at a ratio of 1:4 by weight, refine the slurry, ferment the slurry at 30°C until the pH of the slurry drops to 3.5, filter, and take the filtrate .

[0027] Preparation of vegetable leaves: artificially dried mustard greens, radish leaves, cabbage and cauliflower leaves are cleaned, mixed, pressed and dehydrated until the water content is 60%.

[0028] Preparation of glutinous rice slurry: Take glutinous rice, mix it with water at a ratio of 1:15 by weight, heat and boil for 40 minutes, and cool to 20°C.

[0029] Take 1 part of the above-mentioned vegetable leaves, 8 parts of glutinous rice pulp and 2 parts of fermented seed liquid in parts by weight, mix them evenly, and ferment in a sealed container at 28°C for 7 days to obtain a fermented product; remove the vegetable leaves from the fermented product, squeeze and dehydrate, and take The juice and leaf residu...

Embodiment 3

[0031] Preparation of fermented seed liquid: take mung beans soaked in water for 8 hours, mix mung beans and water at a ratio of 1:8 by weight, refine the slurry, ferment the slurry at 24°C until the pH of the slurry drops to 4.0, filter, and take the filtrate .

[0032] Preparation of vegetable leaves: take naturally sun-dried potherb mustard, radish leaves and cauliflower leaves, clean, mix, press and dehydrate until the water content is 40%.

[0033] Preparation of glutinous rice slurry: Take glutinous rice, mix it with water at a ratio of 1:10 by weight, heat and boil for 60 minutes, and cool to 25°C.

[0034] Take 1 part of the above-mentioned vegetable leaves, 5 parts of glutinous rice pulp and 2 parts of fermented seed liquid in parts by weight, mix them evenly, and ferment in a sealed container at 23°C for 10 days to obtain a fermented product; remove the vegetable leaves in the fermented product, centrifuge and dehydrate, and take The juice and leaf residue are dried o...

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PUM

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Abstract

The invention relates to a processing method of seasoning sauce rich in lactic acid, for pickled vegetables. The processing method comprises the following steps of regulating the water content of dried vegetable leaves, uniformly mixing the dried vegetable leaves with polished glutinous rice slurry, and fermentation seed liquid prepared from mung beans, and finally, performing sealing and fermentation. The obtained seasoning sauce for the pickled vegetables is subjected to lactic acid fermentation to generate the lactic acid and special pickled vegetable flavor, the pickled vegetables are richin sour and fragrant taste, high in lactic acid content, and stable in sauce body, table salt does not need to be added, and the phenomena of layering and precipitating cannot occur. The seasoning sauce product can be directly used for seasoning in catering, can also be used as ingredients to cooperate with other foods for use, and can achieve the effects of seasoning and thickening. The seasoning sauce can also maintain stable state in high-salt sauces. Through the method, pickled Chinese cabbages can be obtained, and the sauce for the pickled vegetables can also be obtained. According to the method, the vegetable raw materials are dried vegetable leaves, and during production, all-year-round supply of the raw materials can be realized.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a processing method of pickle sauce, in particular to a processing method of pickle sauce rich in lactic acid. Background technique [0002] Sour taste is one of the determinants of food flavor. Adding a certain amount of acid to many dishes can form a unique flavor and increase people's appetite. Due to the rapid development of convenience foods, the finished products of family diets, and the modernization of traditional foods, vinegar has increasingly become one of the most important condiments for cooking, serving meals and processed foods. However, the pungent smell of acetic acid is relatively strong, and a large number of people do not like it. The sourness of lactic acid is mild, which is suitable for most people's taste. During the cooking process of some foods, seasonings containing lactic acid can be added to form the unique flavor of the food. In some local specialty foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L7/104A23L5/20
CPCA23V2002/00A23L5/21A23L7/104A23L27/60A23V2300/24
Inventor 王锋代云凤谭亦成谭兴和秦丹张喻苏小军李清明郭红英
Owner HUNAN AGRICULTURAL UNIV
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