Salt-free pickled vegetable making method

A production method and technology of hydrochloric acid vegetables, which are applied in the field of food processing, can solve problems such as economic losses of enterprises and waste of resources that have not been fundamentally solved, and achieve the effects of retaining original nutritional components, less nutritional loss, and convenient eating

Inactive Publication Date: 2021-06-25
付桂英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw materials is generally 10%-20%, and the amount of salted water reaches 40%-60%. The production of kimchi is about 10,000 tons, the amount of salt left in the vegetables is about 300-800 tons, and the amount of salt in the salted water and desalinated water is about 5,000-6,400 tons. If there is no salt recovery, this part of the

Method used

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  • Salt-free pickled vegetable making method

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Vegetable preparation: select fresh green vegetables that are free from pollution, diseases and insect pests, and have no rot and deterioration, remove old tendons and rotten leaves, wash the stems and leaves, and drain most of the water droplets for later use;

[0033] (2) Cleaning and disinfection of the container: Clean the container to be pickled sauerkraut without oil and detergent residue, then rinse it with boiling water, or spray the surface of the container with disinfectant alcohol, and then dry it for later use;

[0034] (3) Vegetable greening: put the selected and washed green vegetables in a boiling water pot and cook for 2 minutes, remove and dry for 1 minute for later use. The drying time should not be too long. The temperature of green vegetables is 70°C, and the greening water is 35°C;

[0035] (4) Fermentation of green vegetables: evenly spread the dried green vegetables in the fermentation container and compact them, pour 4% of the sauerkraut mothe...

Embodiment 2

[0037] (1) Vegetable preparation: select fresh green vegetables that are free from pollution, diseases and insect pests, and have no rot and deterioration, remove old tendons and rotten leaves, wash the stems and leaves, and drain most of the water droplets for later use;

[0038] (2) Cleaning and disinfection of the container: Clean the container to be pickled sauerkraut without oil and detergent residue, then rinse it with boiling water, or spray the surface of the container with disinfectant alcohol, and then dry it for later use;

[0039] (3) Vegetable greening: put the selected and washed green vegetables in a boiling water pot and cook for 3 minutes, take out and let them dry for 2 minutes for later use. The drying time should not be too long. The temperature of green vegetables is 75°C, and the greening water is 40°C;

[0040] (4) Fermentation of green vegetables: evenly spread the dried green vegetables in the fermentation container and compact them, pour 6% of the sauerk...

Embodiment 3

[0042] (1) Vegetable preparation: select fresh green vegetables that are free from pollution, pests and diseases, and have no rot and deterioration, remove old tendons and rotten leaves, wash the stems and leaves, and drain most of the water droplets for later use;

[0043] (2) Cleaning and disinfection of the container: Clean the container to be pickled sauerkraut without oil and detergent residue, then rinse it with boiling water, or spray the surface of the container with disinfectant alcohol, and then dry it for later use;

[0044] (3) Vegetable greening: put the selected and washed green vegetables in a boiling water pot and cook for 3 minutes, remove and dry for 1 minute for later use. The drying time should not be too long. The temperature of the green vegetables is 80°C, and the greening water is 30°C;

[0045] (4) Fermentation of green vegetables: evenly spread the dried green vegetables in the fermentation container and compact them, pour 5% of the first-made sauerkra...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a salt-free pickled vegetable making method. The method is characterized by comprising the steps of vegetable preparation, container cleaning and disinfection, green vegetable enzyme deactivation, green vegetable fermentation and the like, namely, pickled vegetable mother water is adopted as a primer, after enzyme deactivation in boiling water, soaking fermentation is performed for 3-5 days, and then salt-free pickled vegetable is taken out for eating, and the fermentation period is extremely short. Salt and any additive or preservative are not added, the pickled Chinese cabbages can be vacuum-packaged and sterilized after being fermented or can be directly aired and cut into sections to prepare the dried pickled Chinese cabbages, and the dried pickled Chinese cabbages can be taken at any time and can be stored for 12 months or more.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of salt-free sauerkraut. Background technique [0002] Sauerkraut is a traditional fermented food made from fresh vegetables and fermented by microorganisms, and it is a kind of kimchi. In the past, many traditional pickles and salted vegetables had high salt content in order to ensure long-term edible use. However, more than 5% of salt is generally considered "high salt" in the world. Excessive salt intake can lead to cardiovascular disease, bone disease, cancer, high Risks such as blood pressure. The per capita salt intake in China is about 10.7g, which is much higher than the 5g and 6g standards recommended by WHO and the Chinese Food and Nutrition Society, and pickles are also one of the sources of high salt intake. [0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw m...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/20A23L29/00A23L33/135
CPCA23V2002/00A23L5/21A23L19/20A23L29/065A23L33/135A23V2200/3204A23V2200/324A23V2250/022
Inventor 付桂英
Owner 付桂英
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