Preparation method of preserved vegetable products

A technology for pickled products and vegetables, which is applied in the field of preparation of vegetable pickled products, can solve the problems of insufficient improvement of the crispness, color and anti-corruption effect of pickled vegetables, and achieve the effects of good marketability and good color.

Inactive Publication Date: 2019-10-18
太和县阳初香椿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention only uses Lactobacillus acidophilus and Streptococcus thermophilus to ferment together, and its effect is relatively limited, and the effect of improving the crispness, color and anti-corruption of pickled vegetables is not significant enough. Therefore, Urgently need to develop and research a kind of color-preserving, crisp, anti-corruption vegetable pickling method

Method used

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  • Preparation method of preserved vegetable products
  • Preparation method of preserved vegetable products
  • Preparation method of preserved vegetable products

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A preparation method of pickled vegetables, comprising the steps of:

[0037] (1) Pretreatment of vegetable raw materials:

[0038] Select fresh vegetables and put them in the washing machine to clean them, remove the heads and tails, and then dry them naturally to remove the moisture on the surface for later use;

[0039] (2) Obtaining Chinese toon bud juice:

[0040] a. Put the Chinese toon buds into the pulverizer for pulverization and then pass through a 30-mesh sieve to obtain the Chinese toon bud powder for later use;

[0041] B. put the Chinese toon bud powder gained in the operation a into the continuous screw flash explosion machine and carry out continuous flash explosion treatment, after the flash explosion treatment, take out the flash explosion product for subsequent use;

[0042] c. Squeeze the flash explosion product obtained in operation b, filter off the residue, and obtain Chinese toon bud juice for subsequent use;

[0043] (3) Preparation of marinade...

Embodiment 2

[0062] A preparation method of pickled vegetables, comprising the steps of:

[0063] (1) Pretreatment of vegetable raw materials:

[0064] Select fresh vegetables and put them in the washing machine to clean them, remove the heads and tails, and then dry them naturally to remove the moisture on the surface for later use;

[0065] (2) Obtaining Chinese toon bud juice:

[0066] a. Put the Chinese toon buds into the pulverizer for pulverization and then pass through a 50-mesh sieve to obtain the Chinese toon bud powder for subsequent use;

[0067] B. put the Chinese toon bud powder gained in the operation a into the continuous screw flash explosion machine and carry out continuous flash explosion treatment, after the flash explosion treatment, take out the flash explosion product for subsequent use;

[0068] c. Squeeze the flash explosion product obtained in operation b, filter off the residue, and obtain Chinese toon bud juice for subsequent use;

[0069] (3) Preparation of m...

Embodiment 3

[0088] A preparation method of pickled vegetables, comprising the steps of:

[0089] (1) Pretreatment of vegetable raw materials:

[0090] Select fresh vegetables and put them in the washing machine to clean them, remove the heads and tails, and then dry them naturally to remove the moisture on the surface for later use;

[0091] (2) Obtaining Chinese toon bud juice:

[0092] a. Put the Chinese toon buds into the pulverizer for pulverization and then pass through an 80-mesh sieve to obtain the Chinese toon bud powder for subsequent use;

[0093] B. put the Chinese toon bud powder gained in the operation a into the continuous screw flash explosion machine and carry out continuous flash explosion treatment, after the flash explosion treatment, take out the flash explosion product for subsequent use;

[0094] c. Squeeze the flash explosion product obtained in operation b, filter off the residue, and obtain Chinese toon bud juice for subsequent use;

[0095] (3) Preparation of ...

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PUM

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Abstract

The invention discloses a preparation method of preserved vegetable products, and belongs to the technical field of food processing. The preparation method comprises the following steps of (1) pretreating vegetable raw materials; (2) obtaining Chinese toon bud juice; (3) preparing preserving materials; (4) performing preserving for the first time; (5) performing preserving for the second time; and(6) performing smoking treatment. The preserved vegetable products prepared by the method are good in color, fragrance and flavor, can maintain good color, brittleness and antiseptic property duringlong-term storage, and have good market promotion value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled vegetables. Background technique [0002] Pickling is a means of preserving and storing fresh vegetables, and it is also a method of improving the flavor of vegetable products. Therefore, the principle of pickling vegetables is relatively complicated, including a series of complex physical, chemical and biochemical changes. To sum up, there are two main aspects. On the one hand, during the pickling process, there is an osmotic effect of salt from beginning to end, and there is an obvious infiltration phenomenon. On the other hand, a large number of microorganisms grow and reproduce during the pickling process. Decay means that the fermentation of microorganisms runs through the whole pickling process, and the action of spices inhibits the activities of harmful microorganisms, and at the same time adds color, aroma and taste to pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23L5/30A23B7/154A23L33/115A23B7/152A23L5/41
CPCA23B7/152A23B7/154A23L5/30A23L5/32A23L5/41A23L19/20A23L33/105A23L33/115A23V2002/00A23V2200/10A23V2300/48A23V2200/04A23V2250/21A23V2250/18A23V2250/044A23V2250/032A23V2250/022A23V2250/0616A23V2250/082A23V2250/5026
Inventor 宁小斐
Owner 太和县阳初香椿生物科技有限公司
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