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Shredded papaya pickled vegetable and preparation process thereof

A preparation process, the technology of papaya shredded sauce, which is applied in the field of papaya shredded pickled vegetables and its preparation, can solve the problems of low food safety, unsustainable crispness and fragrance, low nutritional value of papaya shredded sauce pickled vegetables, etc., and achieve strong flavor And long-lasting, brittle performance retention, the effect of inhibiting the production of nitrite and harmful microorganisms

Active Publication Date: 2019-11-26
广西味豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of papaya shredded pickled vegetables and its preparation process for the problems of low nutritional value, unsustainable crispness and fragrance, and low food safety

Method used

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  • Shredded papaya pickled vegetable and preparation process thereof
  • Shredded papaya pickled vegetable and preparation process thereof
  • Shredded papaya pickled vegetable and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of preparation technology of shredded papaya pickled vegetables comprises the following steps:

[0039] a1. Screening: take fresh shredded papaya, after drying, dry shredded papaya is obtained, and then sieve through a sieve with an aperture of 5 mesh to remove small particles; the dried shredded papaya has a water content of 8%;

[0040] b1. Sterilization: according to the weight ratio, take 1 part of dried papaya shreds after sieving, 120 parts of alcohol with a volume fraction of 70%, put the dried papaya shreds in the alcohol and soak for 5 seconds, then take it out and place Spread it in the aseptic room for 10 minutes, so that the water content of the dried papaya shreds is 0.5% higher than that before soaking in alcohol, and the sterilized shreds are obtained;

[0041] c1. Feeding: In the sterile room, according to the weight ratio, take 3 parts of sterilized silk and 30 parts of pickled oil and place them in a ceramic jar, then put a stainless steel mesh ...

Embodiment 2

[0054] A kind of preparation technology of shredded papaya pickled vegetables comprises the following steps:

[0055] a1. Screening: take fresh shredded papaya, after drying, dry shredded papaya is obtained, and then sieve through a sieve with an aperture of 20 meshes to remove small particles; the dried shredded papaya has a water content of 12%;

[0056] b1. Sterilization: by weight, take 10 parts of sieved dried shredded papaya and 180 parts of alcohol with a volume fraction of 75%, place the dried shredded papaya in the alcohol for 20 seconds, then take it out, place Spread in the aseptic room for 20 minutes, so that the water content of dried papaya shreds is 1.5% higher than that before soaking in alcohol, and the sterilized shreds are obtained;

[0057] c1. Feeding: In the sterile room, according to the weight ratio, take 15 parts of sterilized silk and 50 parts of pickled oil and place them in a ceramic jar, then put a stainless steel mesh plate to cover the sterilized...

Embodiment 3

[0070] A kind of preparation technology of shredded papaya pickled vegetables comprises the following steps:

[0071] a1. Screening: take fresh papaya shreds, dry them to obtain dried papaya shreds, and then use a 7-purpose sieve with an aperture to sieve them to remove small particles; the water content of the dried papaya shreds is 9%;

[0072] b1. Sterilization: according to the weight ratio, take 3 parts of dried papaya shreds after sieving, and 135 parts of alcohol with a volume fraction of 71%, put the dried papaya shreds in the alcohol and soak for 7 seconds, then take it out, place Spread it in the aseptic room for 13 minutes, so that the water content of the dried papaya shreds is 0.8% higher than that before soaking in alcohol, and the sterilized shreds are obtained;

[0073] c1. Feeding: In a sterile room, according to the weight ratio, take 12 parts of sterilized silk and 45 parts of pickled oil and place them in a ceramic jar, then put a stainless steel mesh plate...

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Abstract

The invention provides shredded papaya pickled vegetable and a preparation process thereof and particularly relates to the technical field of pickled food. A method of weight pressurization pickling method of alcohol sterilization and self-made pickling oil is adopted, so that the shredded papaya pickled vegetable has the crispness of 1690 g or above and the crispness keeping time as long as 1 year, meanwhile, used pickling oil can increase nutrients of the shredded papaya pickled vegetable, the fresh and tender taste can be enhanced, the fragrance is strong and durable, nitrite and harmful microorganisms can be inhibited, the content of nitrite can be maintained at the extremely low level of 2.5 mg / kg, and the shelf life is as long as 12 months. The process is simple to operate, easy to implement and suitable for mass production.

Description

【Technical field】 [0001] The invention relates to the technical field of pickled food, in particular to a pickled vegetable with shredded papaya sauce and a preparation process thereof. 【Background technique】 [0002] Pickles are a general term for various vegetable and fruit products made from fresh vegetables and fruits by different pickling processes, mainly pickled papaya, cucumber, radish, kohlrabi, etc. The pickling forms include soy sauce and vinegar , salt water, sugar, etc., have a long history in our country. Among them, pickling with soy sauce is easy to taste, easy to operate, short pickling time, unique flavor and has certain nutritional value. It has become the preferred form of several pickled vegetables and is an indispensable and popular seasoning in daily life. One of the non-staple food. Papaya is rich in nutrients and easy to pickle. It is the most common pickle raw material in southern my country. [0003] Usually, after papaya is pickled, most of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/50
CPCA23L19/20A23L27/50Y02A40/90
Inventor 曾益洪范晓静
Owner 广西味豪食品有限公司
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