Production process of low-salt pickles
A production process and pickle technology, which is applied in the field of low-salt pickle production process, can solve the problems of high salt content and affect the taste of finished pickles, and achieve the effects of reducing nitrite content, improving taste and quality, and maintaining fragrance
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] Embodiment 1: choose white radish as pickle raw material.
[0020] A process for producing low-salt pickles, characterized in that the steps are:
[0021] (1) Selection of pickle raw materials: choose fresh, clean, pest-free white radish, cut off the roots and tail roots, cut them into slices with a knife, and then cut them into cubes. The cut radishes are 1-2cm square. Small diced, the diced raw materials are dried in a ventilated and sunny place at 10-15 ℃, turned regularly, and dried to make diced radish;
[0022] (2) After weighing the dried radish, put it into a rust-free steel tank, add tap water, and the weight ratio of the dried radish to the tap water is 1:10. After soaking for 18 hours, add lactic acid bacteria liquid and salt for pre-fermentation. Under the condition of room temperature, fermentation treatment was carried out for 24h;
[0023] (3) After the pre-fermentation is completed, separate the vegetable material and the fermented liquid. After the su...
Embodiment 2
[0027] Embodiment 2: choose cucumber as pickle raw material
[0028] A process for producing low-salt pickles, characterized in that the steps are:
[0029] (1) Select pickles raw materials: select fresh, clean, disease-free cucumbers, cut off the roots and tail roots, cut them into slices with a knife, and then cut them into cubes, cut out 1-2cm cucumber segments, and dice them. The raw materials are dried in a ventilated and sunny place at 10-15 °C, turned regularly, and dried to make diced vegetables;
[0030] (2) After weighing the dried vegetable cubes, put them into a rust-free steel tank, add tap water, and the weight ratio of the dried vegetable cubes to the tap water is 1:10. After soaking for 12h, add lactic acid bacteria liquid and salt for pre-fermentation. Under the condition of room temperature, fermented for 12h;
[0031] (3) After the pre-fermentation is completed, separate the vegetable material and the fermented liquid. After the surface of the vegetable ma...
Embodiment 3
[0036] Example 3: lettuce is selected as pickle raw material.
[0037] A process for producing low-salt pickles, characterized in that the steps are:
[0038] (1) Selection of pickles raw materials: select fresh, clean lettuce without pests and diseases, cut off the roots and tail roots, cut into slices with a knife, then cut into cubes from the slices, cut out 1-2cm diced lettuce, diced The raw materials are dried in a ventilated and sunny place at 10-15 °C, turned regularly, and dried to make diced vegetables;
[0039] (2) After weighing the dried vegetable cubes, put them into a rust-free steel tank, add tap water, and the weight ratio of the dried vegetable cubes to the tap water is 1:10. After soaking for 15 hours, add lactic acid bacteria liquid and salt for pre-fermentation. Under the condition of room temperature, fermentation treatment was carried out for 20h;
[0040] (3) After the pre-fermentation is completed, separate the vegetable material and the fermented liq...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com