Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing salted vegetable product

The technology of a product and pickles, which is applied in the field of preparation of pickles products, can solve the problems of unsuitable long-term storage, complicated preparation methods, and low nutritional value, and achieve the effects of easy preservation, simple preparation process, and rich nutrition

Inactive Publication Date: 2008-03-26
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
View PDF0 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pickles are one of the favorite foods of consumers, but their preparation methods are complex, time-consuming and laborious; at present, there are many pickles products on the market, but most of them have a strong taste, and they need to be soaked with water to remove excess salt; and the taste is single , the nutritional value is not high, especially because many pickles are often accompanied by a bad smell due to poor fermentation, and it is not suitable for long-term storage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Embodiment: a kind of preparation method of pickle product is characterized in that its main steps comprise:

[0023] ①Select fresh vegetables with dense tissue, crisp and tender texture, thick meat and not easy to soften, remove their fibrous roots, soak in water for 15-20 minutes, wash, drain, and cut into sections, slices, strips, and blocks;

[0024] ② Add salt to the container holding the vegetables, marinate for 45 hours, and filter out the excess water in the vegetables;

[0025] ③Prepare salt water with a concentration of 20% with cold boiled water and salt, add pickle old salt water to make a pickle mixture;

[0026] ④ Add ginger, Chinese prickly ash, garlic, scallion, dried red pepper, and fresh vegetables to the mixture in step ③, and ferment in a closed container for 24 hours;

[0027] ⑤ Filter out ginger, garlic, dried red pepper, Chinese prickly ash, scallions, and fresh vegetables to obtain the required lactic acid fermentation broth, with a pH of 3.8 to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a preparation method of salted vegetable product. Said preparation method includes the following steps: (1), selecting fresh vegetable, cleaning and draining; (2), pickling by adding salt and removing water content; (3), preparing salt water; (4), making closed fermentation; (5), obtaining required lactic acid fermented liquor; (6), drying surface water content so as to obtain main material vegetable semi-finished product; (7), preparing lactic acid fermented liquor containing sugar; (8), pouring the sugar-containing lactic acid fermented liquor into a container in which the main material vegetable semi-finished product is placed, closely-pickling; and (9), making the pickled salted vegetable undergo the process of sterilization treatment and vacuum packaging so as to obtain the invented finished product.

Description

(1) Technical field: [0001] The invention relates to a food, especially a method for preparing a pickle product. (two) background technology: [0002] Pickles are one of the favorite foods of consumers, but their preparation methods are complex, time-consuming and laborious; at present, there are many pickles products on the market, but most of them have a strong taste, and they need to be soaked with water to remove excess salt; and the taste is single , the nutritional value is not high, especially there are many pickle products that are often accompanied by a bad smell due to poor fermentation, and it is not suitable for long-term preservation. (3) Contents of the invention: [0003] The purpose of the present invention is to design a preparation method of pickles, which can overcome the deficiencies of the prior art, and the prepared pickles are a food with high nutritional value, delicious taste, simple preparation process and easy preservation. [0004] Technical sc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L19/20
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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