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Preparation method of vinasse dried pickles

A technology of dry pickled vegetables and distiller's grains, applied in food science and other directions, can solve the problems of short shelf life, human harm, corruption and other problems, and achieve the effect of excellent taste, sweet and sour taste

Inactive Publication Date: 2021-04-27
李井德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the shelf life of pickled vegetables is relatively short, resulting in short shelf life and serious corruption. In order to prolong the shelf life, the traditional processing method is to add chemical preservatives to pickled vegetables, which will more or less cause potential harm to the human body.
[0004] Traditional pickled vegetables are generally fried in a wok, and they are rarely eaten directly as snacks.

Method used

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  • Preparation method of vinasse dried pickles

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Effect test

preparation example Construction

[0030] Such as figure 1 Shown, the preparation method of a kind of distiller's grain dried pickles of the present invention comprises the steps:

[0031] Step S1, selecting raw materials;

[0032] Step S2, soaking and rinsing the raw materials;

[0033] Step S3, drying the raw materials;

[0034] Step S4, put the raw materials into the curing vat, add the distiller's grains into the curing vat to marinate the raw materials, wherein the distiller's grains are distiller's grains made from wheat, rice, glutinous rice, sorghum, and corn;

[0035] Step S5, taking out the raw materials from the pickling vat and chopping to form fine vegetables, and putting the fine vegetables into the fermentation vat for dry fermentation;

[0036] Step S6, making accompanying materials;

[0037] Step S7, adding the accompanying ingredients into the fermentation tank and stirring, so that the accompanying ingredients are evenly mixed in the fine vegetables, and then marinated for the second time...

Embodiment 1

[0055] 1. Choose mustard greens;

[0056] 2. Use underground water to soak and rinse mustard greens;

[0057] 3. Dry the mustard greens for 2 days;

[0058] 4. Put the mustard greens into the pickling vat, add distiller's grains made from wheat, rice, glutinous rice, sorghum, and corn into the pickling vat at a ratio of 1:1 and marinate the mustard greens at 50°C for 18 hours ;

[0059] 5. Take out the mustard greens from the pickling tank and cut them into fine vegetables. The length and width of the fine vegetables are less than 2 mm. Put the fine vegetables into the fermentation tank and carry out dry fermentation for 4 days at normal temperature;

[0060] 6. Mix salt, chili powder and minced garlic to form condiments. The weight ratio of mustard greens and condiments is mustard greens: salt: chili powder, minced garlic, monosodium glutamate = 100:5:2:1:1;

[0061] 7. Add the ingredients into the fermentation tank and stir, so that the ingredients are evenly mixed in the...

Embodiment 2

[0065] 1. Choose mustard greens;

[0066] 2. Use underground water to soak and rinse mustard greens;

[0067] 3. Dry the mustard greens for 2 days;

[0068] 4. Put the mustard greens into the pickling vat, add distiller's grains made from wheat, rice, glutinous rice, sorghum, and corn into the pickling vat at a ratio of 1:1 and marinate the mustard greens at 50°C for 18 hours ;

[0069] 5. Take out the mustard greens from the pickling tank and cut them into fine vegetables. The length and width of the fine vegetables are less than 2 mm. Put the fine vegetables into the fermentation tank and carry out dry fermentation for 4 days at normal temperature;

[0070] 6. Mix salt, chili powder and minced garlic to form condiments. The weight ratio of mustard greens and condiments is mustard greens: salt: chili powder, minced garlic, monosodium glutamate = 100:5:2:1:1;

[0071] 7. Add the ingredients into the fermentation tank and stir, so that the ingredients are evenly mixed in the...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of vinasse dried pickles. The method includes the steps that cleaned and aired raw materials are pickled by using vinasse after wine brewing; then the pickled raw materials are cut into short pieces; auxiliary materials are added for secondary pickling; and then the pickled raw materials are aired to form the vinasse dry pickles which are good in sour and sweet taste and excellent in mouth feel, can be directly eaten, and also can be eaten after being steamed, boiled or fried; and no food additive or chemical preservative is added, so that the vinasse dried pickles is green, safe and environment-friendly, and the shelf life can reach 12 months.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing distiller's grain dried pickled vegetables. Background technique [0002] Pickled vegetables are a kind of fermented food that uses high-concentration salt solution and lactic acid bacteria to preserve vegetables and enhance the flavor of vegetables through pickling. Pickled vegetables and pickled mustard are all pickled vegetables; 2. Pickled vegetables (seasoned after pickling), 3. Kimchi (fermented with lactic acid, sour and crisp). [0003] At present, the shelf life of pickled vegetables is relatively short, resulting in short shelf life and serious corruption. In order to prolong the shelf life, the traditional processing method is to add chemical preservatives to pickled vegetables, which will more or less cause potential harm to the human body. [0004] Traditional pickles are generally fried in a wok and eaten, and they are seldom eaten di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 李井德
Owner 李井德