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Low-salt pickling liquid and preparation method of low-salt aralia chinensis sprouts

A pickling liquid and salinization technology, which is applied in the fields of climate change adaptation, preservation of fruits and vegetables, preservation of food ingredients as anti-microbials, etc. The effect of promoting sodium ion efflux and accelerating high osmotic pressure

Pending Publication Date: 2021-03-12
SHAANXI UNIV OF CHINESE MEDICINE
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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 low-salt pickling solution and a method for preparing low-salt aralia sprouts, so as to solve the problems that the existing aralia sprouts pickled products affect the taste and are not conducive to human health due to high salt content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]In this Example 1, a low salted pickled liquid is dissolved from the pickled component to 10 L of distilled water, wherein the pickled component includes 700g of salt, 50g of meat, 50g of a skeleton extract, a licorice extract 50g, chrysanthemum extraction 30g.

[0035]Accurately weigh the feedstock of the above amount, and prepared by the following method:

[0036]At the same time, 50 g of the meat extract, the skeleton extract, the licorice extract, the chrysanthemum extract 50g is dissolved in 10L water and boiled for 5-7 min, and 700 g of the salt 700g is added after the dissolved solution is cooled to room temperature and fully dissolved, that is, low salinized pickled liquid.

Embodiment 2

[0038]In this Example 2, a low salted pickled liquid is dissolved in 10L distilled water from the pickled component, wherein the pickled component comprises 500g of salt, cistons 30g, skeleton extract 30g, licorice extract 30g, chrysanthemum extraction 10g.

[0039]Accurately weigh the feedstock of the above amount, and prepared by the following method:

[0040]At the same time, the meat extract, the skeleton extract, the licorice extract each 30g, the chrysanthemum extract 10g is dissolved in 10L water and boiled for 5-7 min, and the salt 500g is added after cooling to room temperature, and is sufficiently dissolved, that is, low salted pickled liquid

Embodiment 3

[0042]In this Example 3, a low salted pickled liquid is dissolved from the pickled component to 10L distilled water, wherein the pickled component comprises 600g of salt, 20g of meat colic, 20g, glycyrg extract 10g, chrysanthemum extraction 10g.

[0043]Accurately weigh the feedstock of the above amount, and prepared by the following method:

[0044]At the same time, the meat rack extract, the skeleton extract each 20g; the licorice extract, the chrysanthemum extract each 10g is dissolved in 10L water and boiled for 5-7 min, and then add salt 600g after cooling to room temperature, and is sufficiently dissolved. Pickled medicine.

[0045]Of course, in addition to the amount of embodiments of Examples 1-3, it is also possible to have other amount of amount ratio, any amount of amounts within the alternative range of the present invention.

[0046]In response to the actual effect of the low salted pickled liquid prepared in Example 1-3, the applicant is marinated with the food material for the fo...

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PUM

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Abstract

The invention provides a low-salt pickling liquid and a preparation method of low-salt aralia chinensis sprouts, and relates to the field of sprout preparation. The low-salt pickling liquid is prepared from water and pickling components dissolved in the water, wherein the pickling components comprise 5-7% of edible salt, 0.1-0.5% of a herba cistanche extract, 0.1-0.5% of a semen cuscutae extract,0.1-0.5% of a liquorice root extract and 0.1-0.3% of a chrysanthemum flower extract; the preparation method of the low-salt aralia chinensis sprouts comprises the following steps: cleaning fresh aralia chinensis sprouts, cutting the fresh aralia chinensis sprouts into sections, and performing fixation pretreatment; soaking the aralia chinensis sprouts with the pickling liquid, inoculating lactic acid bacteria, and carrying out sealed pickling at 15-20 DEG C; dissolving calcium chloride in the pickling liquid, adjusting the pH value to obtain after-ripening pickling liquid, and performing secondary sealed pickling by adopting the after-ripening pickling liquid; and sterilization and packaging. The pickling liquid disclosed by the invention can inhibit harmful microorganisms, so that the damage of enzymes secreted by the harmful microorganisms to a food structure is effectively prevented, and the shelf life of the low-salt pickled aralia chinensis sprouts is prolonged.

Description

Technical field[0001]The present invention relates to the field of bud dish production, in particular, to a preparation method of low salt salted pickles and low salt ruthenium.Background technique[0002]The wood bud is the tender bud of the Wucuku, rich in nutrients such as protein, amino acid, vitamin, and minerals, which can be manufactured after processing tea, often drinking blood circulation, and the effect of dehumidification; It is a famous mountainous wild vegetable, a famous mountainous wild vegetable, a famous mountainous wild vegetable, and a well-known gas, and the effect of antiq, anti-pressure, strong kidney diuretic. When the sputum is treated as vegetables, it is not easy to save because of its mature cycle, so it is necessary to process fresh wood buds, so that it can be stored for a long time to extend the edible period.[0003]At present, the processing of the wood buds is mainly concentrated in pickled products, such as the Patent Document of CN108991445A, which di...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23L19/20
CPCA23B7/154A23B7/157A23L19/20A23V2002/00A23V2200/10A23V2250/1578A23V2250/1614A23V2250/21Y02A40/90
Inventor 郭东艳唐志书翟秉涛孙静范妤程江雪史亚军
Owner SHAANXI UNIV OF CHINESE MEDICINE
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