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Processing method of quick-frozen shredded preserved szechuan pickle

A processing method and mustard mustard technology, which are applied in the direction of freezing/refrigerating preservation of fruits/vegetables, preservation of fruits and vegetables, food preservation, etc., can solve the problems of complicated processing procedures, long time-consuming, high cost, etc., and achieve less processing procedures and better texture Crisp, low-cost effect

Pending Publication Date: 2021-11-02
邹瑞昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the mustard preserved in the traditional way does not have the bright green color and inherent fragrance of the green mustard head, and the processing procedure is more complicated, time-consuming, and costly. shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for quick-frozen mustard shreds, comprising the following raw materials: 1 kg of cabbage heads, 0.06 kg of salt, 0.0075 kg of chili powder, 0.0007 kg of pepper powder, and 0.0015 kg of spices.

Embodiment 2

[0022] A processing method for quick-frozen mustard shreds, comprising the following raw materials: 1.5 kg of green cabbage heads, 0.09 kg of salt, 0.01125 kg of chili powder, 0.00105 kg of pepper powder, and 0.00225 kg of spices.

Embodiment 3

[0024] A processing method for quick-frozen mustard shreds, comprising the following raw materials: 3 kg of cabbage heads, 0.18 kg of salt, 0.0315 kg of chili powder, 0.0045 kg of pepper powder, and 0.006 kg of spices.

[0025] The processing method of the quick-frozen mustard shreds of above-mentioned three groups of embodiments, comprises the following steps:

[0026] S1. Material selection and peeling: a single cabbage head weighs 0.25kg to 0.4kg. Evenly green and white, both old and tender, with a crisp and tender taste.

[0027] S2. Cleaning and shredding: use running water to wash off the dirt on the head of the vegetables; shred them with an automatic shredding machine, and the thickness of the shredded vegetables is 2-3 mm.

[0028] S3, pickling with salt: add salt and mix well, pickle for 24 hours.

[0029] S4. Squeezing and dehydration: put the pickled shredded vegetables into a device that can leak water below, place a heavy object on the top of the shredded veget...

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PUM

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Abstract

The invention relates to a processing method of quick-frozen shredded preserved szechuan pickle. The method comprises the following steps: S1, material selection and peeling; S2, cleaning and shredding; S3, salting and pickling; S4, squeezing and dehydration; S5, carrying out quick freezing and storage; and S6, thawing and carrying out material blending. The processed preserved szechuan pickle has the advantages of crispness, tenderness, freshness, fragrance and delicious taste of the shredded preserved szechuan pickle, and retains the bright green color and inherent faint scent of the cabbage head; and the processing method has few working procedures, can keep fresh for more than one year, is low in cost, and meets the production and eating requirements of people at present.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing quick-frozen mustard shreds. Background technique [0002] Stem tumor mustard (Brassica juncea var.tumida Tsen et Lee), also known as green cabbage head and cabbage head, is an important vegetable of the genus Brassica in the family Brassicaceae. Tumor mustard is not only an important fresh vegetable, but also an important pickled and processed vegetable. Its processed products have a long history and unique flavor, and are quite popular in domestic and foreign markets. The national stem mustard planting area is more than 200,000 hm 2 , mainly distributed in Chongqing, Zhejiang, Sichuan, Hunan, Hubei and other provinces and cities, with Chongqing having the largest planting and processing scale. From December to February of the next year is the season for Chongqing Qingcaitou to go on the market. Fresh Qingcaitou has green skin, white and thick flesh. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/04A23B7/045
CPCA23L19/20A23B7/0441A23B7/045
Inventor 邹瑞昌
Owner 邹瑞昌
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