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Brassica juncea pickled green vegetables and preparation method thereof

A technology of soaking green vegetables and powder stems, which is applied in the field of powder stem pickled vegetables and its preparation, which can solve the problems of unsatisfactory quality such as color, flavor, crispness, and sensory deterioration, and achieve high crispness and fermentation The effect of stable quality and extended shelf life

Pending Publication Date: 2022-07-01
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, during the shelf life of pickled vegetables, their quality such as color, flavor, crispness, etc. will decrease significantly, and the deteriorated senses cannot meet the needs of consumers, and excessive additives (antioxidants and preservatives) are used. It is also inconsistent with the current consumer trend of pursuing green and healthy consumption

Method used

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  • Brassica juncea pickled green vegetables and preparation method thereof
  • Brassica juncea pickled green vegetables and preparation method thereof
  • Brassica juncea pickled green vegetables and preparation method thereof

Examples

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Effect test

Embodiment 1

[0038] A preparation method of vermicelli pickled green cabbage, the specific process is as follows:

[0039] (1) Preparation of raw materials: choose fresh, good-quality vermicelli greens suitable for brewing, wash, and dry for use;

[0040] (2) Salting in the pool: For each 100kg of green vegetables, use 9kg of salt when salting. In the process of filling the pond, one layer of vegetables and one layer of salt are used. According to the weight of the fresh vegetables, 9kg of salt is used per 100kg of fresh vegetables at the bottom, middle and upper part of the pond, and the salt is required to be sprinkled evenly;

[0041] (3) Salt water circulation: From the day of entering the pool, the salt water circulation is carried out twice a day, each time is 3h, and the circulation time is 20 days;

[0042] (4) Fermentation by sealing the pool: Sprinkle the vegetable embryo with salt, spread it on the salt layer with a clean white tape, cover the white tape with a flower tape, and...

Embodiment 2

[0047] A preparation method of vermicelli pickled green cabbage, the specific process is as follows:

[0048] (1) Preparation of raw materials: choose fresh, good-quality vermicelli greens suitable for brewing, wash, and dry for use;

[0049] (2) Salting in the pond: For every 100kg of green vegetables, use 9kg of salt during salting. In the process of filling the pond, one layer of vegetables and one layer of salt are used. According to the weight of the fresh vegetables, 9kg of salt is used per 100kg of fresh vegetables at the bottom, middle and upper part of the pond, and the salt is required to be sprinkled evenly;

[0050] (3) Salt water circulation: From the day of entering the pool, the salt water circulation is carried out twice a day, each time is 3h, and the circulation time is 20 days;

[0051] (4) Fermentation by sealing the pool: Sprinkle the vegetable embryo with salt, spread it on the salt layer with a clean white tape, cover the white tape with a flower tape, ...

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Abstract

The invention discloses Chinese yam pickled green vegetables and a preparation method thereof. Comprising the following steps: (1) salting; (2) circulating saline water; (3) fermenting; (4) preparing secondary fermentation saline water; (5) secondary fermentation; and (6) packaging, sterilizing and storing. According to the method, fruits rich in antioxidant substances are selected for sugaring to obtain juice, the juice of the sugaring fruits is used as a substrate of secondary jar soaking fermentation saline water, rich carbon sources and yeast microorganisms can be provided, special natural flavor and color and luster can be given to the pickled Chinese cabbage, and the selected fruits are all rich in antioxidant substances, so that the taste of the pickled Chinese cabbage is improved. The color stability of the pickled vegetables is facilitated. Meanwhile, packaging is conducted through a packaging bag made of BOPA15 (high barrier) / CPE, the shelf life of the pickled green vegetables can be effectively prolonged, and the color, fragrance, taste and shape of the pickled green vegetables can be well maintained.

Description

technical field [0001] The invention belongs to the technical field of pickle preparation, in particular to a pickled green cabbage with a powder stick and a preparation method thereof. Background technique [0002] Mustard (Brassica juncea) is native to China and belongs to the cruciferous Brassica crop. It has become an important vegetable crop, oil crop and seasoning crop in the world. Fermented mustard is a kind of fermented food with special flavor, which is made of fresh mustard as the main raw material, using its own wild flora such as yeast and lactic acid bacteria through natural anaerobic fermentation process. Because the large-leaf mustard has a special umami and aroma after being pickled, and can enhance the gastrointestinal digestive function and increase appetite, most of the large-leaf mustard is used as sauerkraut, kimchi, rattan, etc. An important raw material for pickled processed products such as dried vegetables. Pickled green cabbage is a typical repre...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23B7/154
CPCA23L19/20A23B7/154
Inventor 钟小廷张林郭川川严唯玮谢思
Owner 四川天味食品集团股份有限公司
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