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Pickles mixing bittern and preparation method of pickles for children

A pickle, children's technology, applied in food preparation, application, food science and other directions, can solve the problems of inconvenient product carrying, long production cycle, and high equipment investment, and achieve the effect of shortening product production cycle, convenient eating, and reducing processes

Inactive Publication Date: 2012-04-11
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of existing bottled pickles is: pickling→soy sauce making→picking vegetables→washing vegetables→cup washing→empty bottle inspection→filling cups→boiling marinade, filling marinade, sealing→sterilizing→cooling→cupping→air drying→sticking Labeling → packing; but there are problems in the existing process: long production cycle, high cost; high investment in equipment; inconvenient to carry the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: A kind of pickled vegetable marinade, the formula used for mixing 100kg vegetables is: white sugar 3kg, soy sauce 1kg, cooked dilute sweet gravy 1kg, sesame oil 1kg, vitamin A oil 0.04g, vitamin E oil 0.04g, lemon Acid 0.3 kg, high maltose 2 kg; the salt of cooked dilute sweet bittern is 8% (weight).

[0019] The preparation method of children's pickles, the method is:

[0020] 1) Select pickled vegetables for selection and cutting;

[0021] 2) The cut vegetables are washed, desalinated, dehydrated, and desalted until the salt content of the vegetables is 1 to 5%;

[0022] 3) Brewing, where the brewing brine formula used is: dilute sweet bittern 200 kg, water 800kg, and the brewing time is 2 hours; wherein the dilute sweet bittern contains 8% (weight) of salt;

[0023] 4) Dehalogenation; dehalogenation is to ensure the taste of the auxiliary materials during mixing;

[0024] 5) Mixing: The sauce used for mixing 100kg vegetables is: 3kg white sugar, 1kg soy sauce, 1kg c...

Embodiment 2

[0026] Embodiment 2: A preparation method of children's pickles, the method is:

[0027] 1) Select pickled vegetables for selection and cutting;

[0028] 2) The cut vegetables are washed, desalted and dehydrated until the salt content of the vegetables is 3~6%;

[0029] 3) Brewing, wherein the brewing brine formula used is: dilute sweet bittern 500 kg, water 500 kg, and the brewing time is 12 hours; wherein the dilute sweet bittern contains 14% (weight) of salt;

[0030] 4) Dehalogenation;

[0031] 5) Mixing: The amount of auxiliary materials added to each 100kg vegetable is: 10kg white sugar, 8kg soy sauce, 5kg dilute sweet bittern, 6kg sesame oil, vitamin A oil 0.07g, vitamin E oil 0.07g, citric acid 1kg, high maltose 12kg , Mix for 4 hours to make the taste marinate; the salt of the cooked dilute sweet bittern is 14% (weight);

[0032] 6) Vacuum-sealed and packaged the above-mentioned mixed pickles, sterilized: 80-95°C is used for sterilization, and the sterilization time is 10-25 mi...

Embodiment 3

[0033] Embodiment 3: A preparation method of children's pickles, the method is:

[0034] 1) Select pickled vegetables for selection and cutting;

[0035] 2) The cut vegetables are washed, desalinated, dehydrated, and desalted until the salt content of the vegetables is 1 to 5%;

[0036] 3) Brewing, wherein the brewing brine formula used is: dilute sweet bittern 400 kg, water 600kg, brewing time is 6 hours; wherein the dilute sweet bittern contains 12% (weight) of salt;

[0037] 4) Dehalogenation;

[0038] 5) Mixing: The amount of auxiliary materials added per 100kg vegetable is: 6kg white sugar, 4kg soy sauce, 3kg dilute sweet bittern, 3kg sesame oil, 0.07g vitamin A oil, 0.04g vitamin E oil, 0.5 kg citric acid, 6kg high maltose , Stir for 2.5 hours to marinate the taste; the salt of the cooked dilute sweet bittern is 12% (weight);

[0039] 6) Vacuum-sealed and packaged the above-mentioned mixed pickles, sterilized: 80-95°C is used for sterilization, and the sterilization time is 10-25 ...

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PUM

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Abstract

The invention discloses pickles mixing bittern and a preparation method of pickles for children; the formula for mixing 100 kg of pickles comprises: 3-10 kg of white sugar, 1-8 kg of soy sauce, 1-5 kg of cooked dilute sweet bittern, 1-6 kg of sesame oil, 2-12 kg of high maltose, 0.04-0.07 kg of vitamin A oil, 0.04-0.07 kg of vitamin E oil, and 0.3-1 kg of citric acid. The preparation method of the pickles for children comprises the following steps of: salting, vegetable picking, vegetable washing and desalination, dehydration, infusion, bittern removal, and mixing, wherein the above mixing formula is adopted during mixing. The advantages of the invention are that: the mixing bittern can provide the pickle with refreshing taste; the preparation method of the invention can shorten the production period of the product, reduce equipment investment, and reduce procedures; the pickle for children prepared by the method has sauce fragrance, and refreshing taste, is low in sugar and low in salt, is suitable for eating by children, and is convenient for carrying and eating.

Description

Technical field [0001] The invention relates to a preparation method of marinade and pickles, in particular to a method for preparing pickles and using the marinade to prepare children's pickles. Background technique [0002] The salt and sweetness of the existing pickles are high, and food additives such as preservatives are added to them, which are not suitable for children to eat. [0003] The production process of the existing bottled pickles is: pickling → sauce making → picking vegetables → washing vegetables → washing cups → empty bottle inspection → filling cups → boiling, filling, sealing → sterilizing → cooling → cupping → air drying → paste Standard → packing; but the existing technology has problems: long production cycle and high cost; high equipment investment; inconvenient product carrying. Summary of the invention [0004] Objective of the invention: In order to overcome the shortcomings of the prior art, the first objective of the present invention is to provide a ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/09A23L1/226A23L19/20A23L27/20
Inventor 朱婷朱胜虎李国权王明法
Owner JIANGSU HENGSHUN VINEGAR IND
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