Method for green reduction of pickled green vegetables

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...

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