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High-quality safe radish pickles and preparation method thereof

A production method and high-quality technology, applied in food ingredients, food science, applications, etc., can solve problems such as high nitrite content, unstable quality, and high salinization of pickles

Pending Publication Date: 2021-09-14
YANGZHOU SANHE SIMEI PICKLES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a high-quality and safe radish pickle and its preparation method to solve the problems of high salinization, high nitrite content and unstable quality of existing pickles

Method used

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  • High-quality safe radish pickles and preparation method thereof
  • High-quality safe radish pickles and preparation method thereof
  • High-quality safe radish pickles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] + + Additive group of lactic acid salt: white radish pick up fresh, cleaned, cut into blocks of 2 × 2 × 2cm, was charged 50g can take the bottle, 5g of salt can evenly spread on radish bottle and allowed to stand 60min after injection containing phytic acid (0.05 g of), a mixed solution of ascorbic acid (0.20 g) and L- cysteine ​​(0.20 g) of soy sauce and 150mL 150mL of purified water, and then the vial 6% Lactic acid bacteria can access sealing at at 25 ℃ marinated 1-7 days.

[0024] Salt group: white radish pick up fresh, cleaned, cut into blocks of 2 × 2 × 2cm, was charged 50g can take the bottle, 10g of salt can evenly spread on radish bottle and allowed to stand 60min, injection 150mL soy sauce and a mixed solution of 150mL of purified water, to seal, at at 25 ℃ marinated 1-7 days.

[0025] + Group of lactic acid salt: white radish pick up fresh, cleaned, cut into blocks of 2 × 2 × 2cm, was charged 50g can take the bottle, 5g of salt can evenly spread on radish bottle,...

Embodiment 2

[0032] Pick fresh white radish, cleaned, cut into 2 × 2 × 2cm cake, was charged 50g can take the bottle, 5g of salt can evenly spread on radish bottle, allowed to stand for 60min, soy sauce and 150mL 150mL injection a mixed solution of pure water, and after sealing the bottle can access to 4% of lactic acid bacteria, to marinated at 25 ℃ 1-7 days. Marinated measurement of the nitrite content of 7 days, color and hardness radish pickles.

[0033] Nitrite content of the samples is 5.96 ± 0.04mg / kg, the color difference △ E is 12.02 ± 1.10, a hardness of 2567.10 ± 17.80g / cm 2 . Compared with the group of lactic acid + salt of Example 1, the amount of lactic acid bacteria inoculated a 2% reduction, a corresponding increase in the nitrite content 0.51mg / kg, 0.29 chromatic aberration increases, increase in hardness of 224.38g / cm 2 But a small amount of lactic acid bacteria inoculum can also significantly reduce the generation amount of nitrite salt group as compared with Example...

Embodiment 3

[0035] Pick fresh white radish, cleaned, cut into blocks of 2 × 2 × 2cm, was charged 50g can take the bottle, 5g of salt can evenly spread on radish bottle, allowed to stand 60min, injection containing phytic acid ( 0.05 g of), a mixed solution of ascorbic acid (0.10 g) and L- cysteine ​​(0.20 g) of soy sauce and 150mL 150mL of purified water, and then sealed to 6% of lactic acid bacteria can vial access to at 25 ℃ marinated 1-7 days. Marinated measurement of the nitrite content of 7 days, color and hardness radish pickles.

[0036] Nitrite content of the samples is 5.30 ± 0.15mg / kg, the color difference △ E was 2.58 ± 1.10, a hardness of 2235.03 ± 17.46g / cm 2 . As compared with Example group of lactic acid salt + additive + 1, the added amount of reduced ascorbic acid 0.10g, nitrite content corresponding increase of 0.49mg / kg, 1.31 chromatic aberration is reduced, increase in hardness of 222.56g / cm 2 Added 1-fold reduced amount of ascorbic acid, nitrite content of the sam...

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Abstract

The invention discloses high-quality safe radish pickles and a making method thereof, and belongs to the technical field of pickle making. The making method comprises the following steps: taking fresh white radishes as a raw material, adding table salt, standing for 30-90 minutes, injecting a mixed solution of soy sauce containing phytic acid, ascorbic acid and L-cysteine and purified water, adding 2-6% of lactic acid bacteria into a can bottle, sealing, and saucing at 20-40 DEG C for 1-7 days. Due to the addition of the lactic acid bacteria, the effective combination of artificial inoculation and natural fermentation is realized, the pickling time is favorably shortened, and the high-quality low-salinization pickles are obtained. The addition of the phytic acid, the ascorbic acid and the L-cysteine can further control the generation of nitrite and improve the color and luster of the pickled vegetables, so that the high-quality safe radish pickles are prepared.

Description

Technical field [0001] The present invention relates to a high-quality security radish pickles and a manufacturing method belongs to the technical field of pickles. Background technique [0002] All along our country is the largest producer of pickles. Pickles is one of my country's agricultural products not only important source of income, but also one of the dishes during the indispensable people eat. But there is a problem high in salt, additives, high nitrite salt in my country's traditional pickles production process, which is obviously contrary to the modern concept of healthy eating. And pickles production, high salinity can cause deterioration of the quality of pickles. In addition, China is also one of the nitrite content of pickles level of food safety problems, study how to better control the content of nitrite, is one of the production safety pickles premise. Inventive content [0003] Object of the present invention is to provide a high-quality security radish pickl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/065A23L29/035A23L29/045A23L29/05A23V2002/00A23V2250/2134A23V2250/708A23V2250/0616Y02A40/90
Inventor 范柳萍孙勇刘滢
Owner YANGZHOU SANHE SIMEI PICKLES
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