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Method for pickling pawpaw and pickled pawpaw product

A technology of papaya and products, which is applied in the field of pickled papaya and prepared papaya pickled products, can solve the problems of low degree of mechanization, poor safety, long cycle, etc., achieve high safety, improve production efficiency, and short pickling cycle Effect

Pending Publication Date: 2022-04-12
GUANGDONG GUANGZHONGHUANG FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pickling process of papaya also has problems such as long cycle, low degree of mechanization, and poor safety.

Method used

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  • Method for pickling pawpaw and pickled pawpaw product
  • Method for pickling pawpaw and pickled pawpaw product
  • Method for pickling pawpaw and pickled pawpaw product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Fresh papaya is cleaned, peeled and shredded, dried, selected to remove impurities, then evenly spread on the shelf, and subjected to ozone sterilization treatment to obtain sterilized dried papaya shreds for subsequent use;

[0043] (2) remove the stems of fresh peppers and screen out moldy or rotten peppers and sundries, clean the screened peppers and garlic, and sterilize them with boiling water and crush them to 5-10mm for later use;

[0044] (3) In parts by weight, take 50 parts of rock sugar or white granulated sugar, 0.2 parts of potassium sorbate (preservative), and 0.2 parts of D-sodium erythorbate (antioxidant) and dissolve them completely in hot water in a clean container, and then add 30 parts of super soy sauce (amino acid nitrogen content ≥ 1.2g / 100mL), 13 parts of brewed vinegar, 3 parts of cooking wine, add water to a total of 100 parts by weight, and completely mix to obtain a feed liquid;

[0045] (4) According to parts by weight, take 500 parts of...

Embodiment 2

[0049] (1) Fresh papaya is cleaned, peeled and shredded, dried, selected to remove impurities, then evenly spread on the shelf, and subjected to ozone sterilization treatment to obtain sterilized dried papaya shreds for subsequent use;

[0050] (2) remove the stems of fresh peppers and screen out moldy or rotten peppers and sundries, clean the screened peppers and garlic, and sterilize them with boiling water and crush them to 5-10mm for later use;

[0051] (3) According to parts by weight, take 50 parts of rock sugar or white granulated sugar, 0.2 parts of potassium sorbate (preservative), and 0.2 parts of D-sodium erythorbate (antioxidant), dissolve them completely in hot water in a clean container, and then add 30 parts of super soy sauce (amino acid nitrogen content ≥ 1.2g / 100mL), 13 parts of brewed vinegar, 3 parts of cooking wine, add water to a total of 100 parts by weight, and completely mix to obtain a feed liquid;

[0052] (4) According to parts by weight, take 700 p...

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Abstract

The invention belongs to the field of food, and particularly relates to a papaya pickling method which comprises the following steps: mixing papaya, chili, garlic and pickling materials to obtain a mixture; standing the mixture in a closed environment for 1-18 hours to obtain a pretreated substance; performing rolling and kneading treatment on the pre-treated material for 1-8 hours under a vacuum condition, and performing optional solid-liquid separation to obtain a pickled papaya product; the papaya sauce is prepared from the following raw materials in parts by weight: 18-55 parts of papaya, 1-13 parts of chili, 1-13 parts of garlic and 30-100 parts of marinade. The invention also relates to the prepared pickled papaya product. The method disclosed by the invention is short in pickling period, and the prepared product is good in color and luster, good in oxidation resistance, crisp and tasty in taste, rich in sauce flavor and fresh and sweet in aftertaste.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for pickling papaya, and also to a prepared papaya pickled product. Background technique [0002] Pickled vegetables in soy sauce are made from fresh vegetables and are made by different pickling techniques. They have a unique flavor and are very popular among consumers. Pickled vegetables include pickled vegetables, fermented / non-fermented pickled vegetables and pickled vegetables. The common ones include mustard mustard, kimchi, sweet and sour garlic, pickled cucumber, dried radish, kohlrabi, etc. However, there are always quality and safety problems in the existing pickled vegetables products, the main reasons are: the pickled vegetables have a long pickling cycle, low degree of mechanization, and high potential risks; Food additives reduce the safety and nutritional value of the product. [0003] Known as the "King of Baiyi Fruits", papaya has a wide range of applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 黄小青张志平张志飞周斌涂贻轩赵超
Owner GUANGDONG GUANGZHONGHUANG FOOD CO LTD
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