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Pickled vegetable making method capable of reducing nitrite content

A production method and nitrite technology, applied in the field of food processing, can solve the problems of harming health, high salt content, affecting the color and texture quality of pickled vegetables, and achieve the goal of improving color and reducing nitrite content Effect

Active Publication Date: 2021-09-14
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional high-salt pickled pickles seriously endanger people's health because of their high salt content
Therefore, research on the technology of low-salt pickled vegetables will be able to meet the needs of today's consumers for a nutritious and healthy diet. There are problems such as browning, which will affect its edible value
In addition, the use of certain pretreatment technologies such as blanching and ultrasound before pickling and fermentation can improve the production of nitrite to a certain extent, but it will also affect the color and texture of pickled vegetables

Method used

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  • Pickled vegetable making method capable of reducing nitrite content
  • Pickled vegetable making method capable of reducing nitrite content
  • Pickled vegetable making method capable of reducing nitrite content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] High-salt group: Wash fresh cucumbers and cut them into pieces of about 2cm×2cm×1cm. Add 15% brine and 0.1% kimchi starter according to the ratio of material to liquid 1:2, seal it in jars, and ferment at a constant temperature of 25°C for 7 days.

Embodiment 2

[0028] Low-salt group: Wash the fresh cucumbers and cut them into pieces about 2cm×2cm×1cm. Add 7% brine and 0.1% kimchi starter according to the ratio of material to liquid 1:2, seal it in jars, and ferment at 25°C for 7 days.

Embodiment 3

[0030] Blanching group: Wash the fresh cucumbers, cut them into pieces about 2cm×2cm×1cm, blanch them in hot water at 80°C for 1 minute, remove and drain. Add 7% brine and 0.1% kimchi starter according to the ratio of material to liquid 1:2, seal it in jars, and ferment at 25°C for 7 days.

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Abstract

The invention discloses a pickled vegetable making method capable of reducing nitrite content, and belongs to the technical field of food processing. The method comprises the following steps: taking fresh cucumbers as raw materials, cleaning, dicing and soaking the fresh cucumbers in ethanol, then adopting a mixed solution of saline water, a pickle leavening agent and a color fixative for proportioning, and canning, sealing and performing fermentation. The acidity of the pickled cucumbers subjected to ethanol pretreatment is low, the structure of the cucumbers can be damaged by ethanol pretreatment, some substances with oxidation resistance can be dissolved out more easily, and a certain positive effect is achieved for maintaining the color and luster. The ethanol can inhibit the growth of harmful microorganisms in the pickling process, and the texture softening phenomenon in the cucumber pickling process is reduced. Due to the fact that cell shrinkage can be caused by water loss in the pickling process, the light transmittance is weakened, and the color and luster of the cucumbers are affected, the color and luster of the cucumbers can be further improved by adding sodium sulfite or ethylenediamine tetraacetic acid, and meanwhile the other quality of the pickled cucumbers is not obviously affected.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled vegetables with reduced nitrite content. Background technique [0002] Pickled vegetables in pickles are mainly pickled cucumbers, radishes, cowpeas, etc., which have unique fragrance and nutritional value and are deeply loved by people. Cucumber has a variety of nutrients and is one of the commonly used raw materials for pickles in my country. Traditional high-salt pickled pickled vegetables seriously endanger people's health because of their high salt content. Therefore, research on the technology of low-salt pickled vegetables will be able to meet the needs of today's consumers for a nutritious and healthy diet. Problems such as browning occur, thereby affecting its edible value. In addition, the use of certain pretreatment technologies such as blanching and ultrasound before pickling and fermentation can improve the produc...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/41A23L29/00
CPCA23L19/20A23L5/41A23L29/035A23V2002/00A23V2200/048A23V2250/082Y02A40/90
Inventor 范柳萍孙勇刘滢黄珣洋
Owner JIANGNAN UNIV