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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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.
Application Domain
Fruit and vegetables preservation
Technology Topic
Pickled vegetablesChemistry +9
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