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Preparation technology of leaf type pickled vegetables

A preparation process and technology of pickled vegetables, applied in the direction of food science, etc., can solve problems such as adverse effects, excessive preservatives, long shelf life of pickled vegetables, etc., and achieve the effect of improving taste quality and food safety

Pending Publication Date: 2022-04-12
ANHUI ZHIXIANGZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its edible properties, the long shelf life of pickled vegetables has become an important consideration for the production of pickled vegetables. The existing pickled vegetables basically use chemical preservation, that is, rely on the addition of chemical preservatives to increase the shelf life of pickled vegetables. , so it is easy to cause preservatives to exceed the standard in actual use, causing adverse effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The original dish is green vegetables, and the preparation process comprises the following steps:

[0026] (1) Select 250 grams of natural spices, which include 112 grams of star anise, 20 grams of cinnamon, 37 grams of three Nye, 12.5 grams of licorice, 37 grams of dried ginger, 12.5 grams of pepper, 10 grams of amomum, 9 grams of Angelica dahurica, mix Then pour it into a high-speed 30,000 rpm wall-breaking machine for ultra-fine pulverization, reaching a fine powder size of 300 meshes, and set aside;

[0027] (2) Preparation of weakly acidic aqueous solution: Use 25 kg of reverse osmosis ultra-filtered pure water. At this time, the ph value of the water is 7.0--7.5. Adjust the ph value to 5.5--5.9 weakly acidic environment, and add it to the water according to the addition ratio of 1 : 1:3 citric acid, lactic acid, glacial acetic acid, and chelating agent (sodium citrate, sodium citrate accounts for 0.5‰-1.5‰ of the weakly acidic aqueous solution), and then the salin...

Embodiment 2

[0036] The original dish is pickled cabbage, and the preparation process includes the following steps:

[0037] (1) Select 250 grams of natural spices, which include 112 grams of star anise, 20 grams of cinnamon, 37 grams of three Nye, 12.5 grams of licorice, 37 grams of dried ginger, 12.5 grams of pepper, 10 grams of amomum, 9 grams of Angelica dahurica, mix Then pour it into a high-speed 30,000 rpm wall-breaking machine for ultra-fine pulverization, reaching a fine powder size of 300 meshes, and set aside;

[0038] (2) Preparation of weakly acidic aqueous solution: Use 25 kg of reverse osmosis ultra-filtered pure water. At this time, the ph value of the water is 7.0--7.5. Adjust the ph value to 5.5--5.9 weakly acidic environment, and add it to the water according to the addition ratio of 1 : 1:3 citric acid, lactic acid, glacial acetic acid, and chelating agent (sodium citrate, sodium citrate accounts for 0.5‰-1.5‰ of the weakly acidic aqueous solution), and then the salinit...

Embodiment 3

[0047] The original dish is wormwood, and the preparation process includes the following steps:

[0048] (1) Select 250 grams of natural spices, which include 112 grams of star anise, 20 grams of cinnamon, 37 grams of three Nye, 12.5 grams of licorice, 37 grams of dried ginger, 12.5 grams of pepper, 10 grams of amomum, 9 grams of Angelica dahurica, mix Then pour it into a high-speed 30,000 rpm wall-breaking machine for ultra-fine pulverization, reaching a fine powder size of 300 meshes, and set aside;

[0049] (2) Preparation of weakly acidic aqueous solution: Use 25 kg of reverse osmosis ultra-filtered pure water. At this time, the ph value of the water is 7.0--7.5. Adjust the ph value to 5.5--5.9 weakly acidic environment, and add it to the water according to the addition ratio of 1 : 1:3 citric acid, lactic acid, glacial acetic acid, and chelating agent (sodium citrate, sodium citrate accounts for 0.5‰-1.5‰ of the weakly acidic aqueous solution), and then the salinity of th...

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PUM

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Abstract

The invention relates to a preparation process of leaf pickles, which comprises the following steps of: preparing two equal parts of natural spices on the basis of the existing natural spices and weakly acidic aqueous solution; preparing two parts of the weak acidic aqueous solution with the same amount; the leaf type pickled vegetables are prepared into finished vegetables through two stages; and sealing the finished dishes prepared in the two stages in a bag. The taste quality of the obtained leaf pickles is further improved on the basis of no chemical preservation, good quality guarantee and good food safety.

Description

technical field [0001] The invention belongs to the field of pickled food, and in particular relates to a preparation process of leaf pickled pickled vegetables. Background technique [0002] Pickled vegetables are local products in various regions of China. When making dishes of this type, according to the saltiness of the processed pickled vegetables, no or less salty seasonings can be added, and more umami seasonings can be added to match other dishes. Taste to soften the saltiness. Due to its edible properties, the long shelf life of pickled vegetables has become an important consideration for the production of pickled vegetables. The existing pickled vegetables basically use chemical preservation, that is, rely on the addition of chemical preservatives to increase the shelf life of pickled vegetables. , so it is easy to cause preservatives to exceed the standard in actual use, causing adverse effects. [0003] The applicant had previously applied for "A Method for Pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 卫修树丁二艳梅时学
Owner ANHUI ZHIXIANGZHAI FOOD
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