Method for green reduction of pickled green vegetables

A green and vegetable technology, applied in the direction of food ingredients as color, food science, application, etc., can solve problems such as disappearance, non-compliance, heavy metal residues, etc., achieve nutritional balance, make up for mineral shortages, and achieve good results

Pending Publication Date: 2021-02-05
广元三禾农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the green vegetables are pickled, their green color will disappear and become dark yellow or light yellow, which does not meet the requirements of contemporary people for green food.
[0003] At present, the method for reducing green vegetable chlorophyll mainly adopts copper sodium salt method for regreening, and there will be a large amount of heavy metal residues after regreening. At the same time, the Chinese invention patent with the publication number "1072832A" also discloses a method for greening pickled vegetables. The reducing agent used for reduction also has a large amount of heavy metal residues after reduction, and it is not convenient to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method for green reduction after the pickled green vegetables provided by the present embodiment comprises the following steps:

[0019] (1) Select 500g of pickled vegetables to soak and clean until the salt concentration of the pickled vegetables is 2%-3%.

[0020] (2) Take 3g of reducing agent powder and 24g of clear water, heat the clear water to 80°C, add the reducing agent powder, stir evenly, place for 6 minutes, stir from time to time during the standing process, and finally obtain the reducing agent solution;

[0021] (3) Take 2000g of clear water and heat it to 80°C. After heating, add 1g of calcium and 1g of vitamin C to the hot water, then add all the reducing agent solution prepared in step (2), test the pH value, and then add sodium bicarbonate as pH regulator, adjust the pH value, when the pH value is adjusted to 5.6-6, stop adding sodium bicarbonate, keep the constant temperature of the liquid at 80°C, add all the pickled vegetables cleaned in step (1...

Embodiment 2

[0025] This embodiment is basically the same as Embodiment 1, except that 75° C. is used for the temperature involved in step (2) and step (3).

[0026] The present invention is mainly aimed at pickled bracken, celery, celery, coltsfoot, angelica and other wild green leafy vegetables, kelp and seaweed pickled products. According to different pickled dishes, in the reduction reaction of step (3), the reduction time is different, and the reduction time is mainly determined by the green color of the pickled dishes.

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PUM

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Abstract

The invention discloses a method for green reduction of pickled green vegetables. The method comprises the following steps of (1) cleaning raw materials; (2) preparing a reducing agent; (3) reductionreaction, namely that taking clear water which is 3-5 times of the weight of the raw materials, heating to 75-80 DEG C, respectively adding calcium and vitamin C which are 0.17%-0.25% of the weight ofthe raw materials after heating, then adding a reducing agent solution and a pH regulator until the pH is 5.6-6.2, adding the raw materials, and intermittently stirring for 8-30 minutes at the temperature of 75-80 DEG C until green reduction is finished to obtain green reduced pickled vegetables; and (4) cleaning a finished product. According to the method for green reduction of the pickled greenvegetables, the pickled vegetables are subjected to green reduction, the green reduction effect is good, basically no residue exists in the reduced pickled vegetables, the requirements of healthy andsafe food are met, meanwhile, organic mineral substances are added into the pickled vegetables in the reduction process, mineral substance shortage of people is made up, and nutrient balance is achieved.

Description

technical field [0001] The invention belongs to the technical field of green vegetable pickling, and in particular relates to a method for green reduction of green vegetables after pickling. Background technique [0002] Along with the constant quickening of the pace of life, people are also constantly expanding to the demand of edible ready-to-eat food, and some pickles that were only eaten by oneself have also appeared in the market before. In the past, pickled kimchi was just a kind of food that people pickled and stored vegetables in order to store vegetables for later consumption. However, with the unique flavor of some pickled kimchi, more and more people like it. Kimchi is mass-produced and sold. However, after the green vegetables are pickled, their green color will disappear and become dark yellow or light yellow, which does not meet the requirements of contemporary people for green food. [0003] At present, the method for reducing green vegetable chlorophyll mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/40A23L5/20A23L33/16
CPCA23L19/20A23L5/40A23L5/273A23L5/27A23L5/21A23L33/16A23V2002/00A23V2200/04A23V2250/161A23V2250/1628
Inventor 周俊英
Owner 广元三禾农业开发有限公司
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