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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

Pending Publication Date: 2022-08-09
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The salt content of traditional pickles is usually high during pickling, and it is difficult to obtain a good desalting effect in subsequent operations such as pressing heavy objects or soaking in clear water to reduce the salt content. However, high-salt foods in the daily diet are an important cause of high blood pressure. Therefore, while maintaining the characteristics of traditional pickles, it is of great significance to develop low-salt, low-sugar, light, nutritious pickles that meet the taste of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The low-salt pickle production process is characterized by comprising the following steps: (1) picking pickle raw materials; (2) weighing the dried diced vegetables, putting the diced vegetables into a rust-free steel tank, adding tap water, soaking the diced vegetables for 12-18 hours, and then adding a lactic acid bacteria solution and table salt for pre-fermentation; (3) after the pre-fermentation is completed, carrying out separation to obtain vegetable materials and fermentation liquor, carrying out surface cleaning on the vegetable materials, airing the vegetable materials in the sun, and drying the aired vegetable materials in a drying oven; (4) weighing the low-salt vegetable blanks, putting the low-salt vegetable blanks into a stirring tank, adding seasonings and lactic acid bacteria liquid, and mixing and stirring to obtain the low-salt pickled vegetables; (5) loading the prepared low-salt pickles into a composite packaging bag according to the specified weight; and (6) performing pasteurization on the packaged low-salt pickled vegetables. According to the preparation method, the content of nitrite in the pickled vegetables can be reduced while the pickled vegetables are tasty, the taste and quality of the finished pickled vegetables can be effectively improved, and the pickled vegetables are chewy and good in taste while the fragrance of the pickled vegetables is kept.

Description

technical field [0001] The invention relates to the field of pickled foods, in particular to a production process for low-salt pickles. Background technique [0002] Pickles, as a secondary processed product of vegetables, can prolong the shelf life of vegetables and increase the added value of vegetables. They are delicious, nutritious, appetizing, and easy to store in the daily meal or cooking process, and are well received by consumers. 's favorite. The preparation process of pickles uses fresh vegetables as raw materials, pickles with salt and makes pickles, and then presses the prepared pickles with heavy objects or soaks them in water to reduce the salt, and then adds sauce for sealing and fermentation. The sugar, amino acids and aroma substances in the sauce are absorbed to obtain the finished pickles. [0003] The salt content of traditional pickles is usually high during pickling, and it is difficult to obtain a good desalination effect in the operation of reducin...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00A23L27/00
CPCA23L19/20A23L29/065A23L27/00Y02A40/90
Inventor 纪永长
Owner TIANJIN QIANDE FOOD
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