Method for producing pickled vegetables by combining vacuum tumbling and ultrahigh pressure technology

A technology for pickled vegetables and vegetables, applied in the fields of fruit and vegetable preservation, food science, food preservation, etc., can solve the problems of misuse of food additives, cumbersome process operations, and reduced product brittleness, and achieves small loss of nutrients and rigorous process operations. Reasonable and safe effect

Pending Publication Date: 2022-07-05
GUANGDONG GUANGZHONGHUANG FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the long production cycle, low degree of mechanization, cumbersome process operation, product crispness reduction caused by heat treatment, and abuse of food additives in the development of the pickle industry, a vacuum rolling combined with ultra-high pressure technology is provided for the production of pickle

Method used

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  • Method for producing pickled vegetables by combining vacuum tumbling and ultrahigh pressure technology
  • Method for producing pickled vegetables by combining vacuum tumbling and ultrahigh pressure technology

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A kind of radish paste product produced by vacuum rolling and kneading combined ultra-high pressure technology and preparation method thereof, it is characterized by comprising the following steps:

[0032] Radish pretreatment: Fresh white radish is selected, washed, and then cut into flakes, strips or granules for later use.

[0033] Pretreatment of chili, garlic and ginger: remove the stem of fresh chili, clean the chili and garlic, and crush them to 3-5mm for later use; make ginger into pulp and filter to obtain ginger juice for later use; squeeze lemon juice to obtain lemon juice for later use.

[0034] Salting: Add 10% edible salt according to the weight ratio of radish, mix thoroughly, and salt for 5 days under sealed conditions.

[0035] Desalination and dehydration treatment: add water to the pickled radish, soak, wash and desalinate until the sodium chloride content is less than 1.0g / 100g. Then, the water in the radish is removed by centrifugal equipment, and ...

Embodiment 2

[0042] A kind of radish paste product produced by vacuum rolling and kneading combined ultra-high pressure technology and preparation method thereof, it is characterized by comprising the following steps:

[0043] Radish pretreatment: Fresh white radish is selected, washed, and then cut into flakes, strips or granules for later use.

[0044] Pretreatment of chili, garlic and ginger: remove the stem of fresh chili, clean the chili and garlic, and crush them to 3-5mm for later use; make ginger into pulp and filter to obtain ginger juice for later use; squeeze lemon juice to obtain lemon juice for later use.

[0045] Salting: Add 15% edible salt according to the weight ratio of radish, mix thoroughly, and salt for 8 days under sealed conditions.

[0046] Desalination and dehydration treatment: add water to the pickled radish, soak, wash and desalinate until the sodium chloride content is less than 1.0g / 100g. Then, the water in the radish is removed by centrifugal equipment, and ...

Embodiment 3

[0053] A kind of radish paste product produced by vacuum rolling and kneading combined ultra-high pressure technology and preparation method thereof, it is characterized by comprising the following steps:

[0054] Radish pretreatment: Fresh white radish is selected, washed, and then cut into flakes, strips or granules for later use.

[0055] Pretreatment of chili, garlic and ginger: remove the stems of fresh chili, clean the chili and garlic, and crush them to 3-5mm for later use; make ginger into pulp and filter to obtain ginger juice for later use; squeeze lemon juice to obtain lemon juice for later use.

[0056] Salting: Add 20% edible salt according to the weight ratio of radish, mix thoroughly, and salt for 10 days under sealed conditions.

[0057] Desalination and dehydration treatment: add water to the pickled radish, soak, wash and desalinate until the sodium chloride content is less than 1.0g / 100g. Then, the water in the radish is removed by centrifugal equipment, an...

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Abstract

The invention relates to a method for producing pickled vegetables by combining vacuum tumbling with an ultrahigh pressure technology. The method is high in mechanization degree, rigorous and reasonable in operation, high in safety and suitable for large-scale production. The pickled vegetables produced by the method disclosed by the invention are good in taste and crispness, low in salt content, good in flavor, free of or less in food additives, safe and healthy, and capable of promoting technical upgrading and development of the pickled vegetable industry.

Description

technical field [0001] The present invention relates to the technical field of pickled vegetables, in particular to a method for producing pickled vegetables by vacuum rolling and kneading combined with ultra-high pressure technology, and the prepared pickled vegetables. Background technique [0002] Pickled vegetables include pickles, fermented and non-fermented pickled vegetables and pickles, usually fresh vegetables as raw materials, such as mustard, kimchi, sweet and sour garlic, pickled cucumber, pickled radish, etc., which have a unique flavor. Among them, radish is a root vegetable, cruciferous radish plant, widely planted nationwide, has a history of more than 1,000 years, and is widely used in the fields of diet and traditional Chinese medicine. "Compendium of Materia Medica" called white radish as "the most beneficial vegetable", has the effect of clearing heat and promoting body fluid, cooling blood and stopping bleeding, lowering the qi and widening the middle, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/30A23B7/144A23L3/015
CPCA23L19/20A23L5/30A23B7/144A23L3/0155A23V2002/00A23V2300/46
Inventor 涂贻轩何敬隆张志平周斌张志飞
Owner GUANGDONG GUANGZHONGHUANG FOOD CO LTD
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