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Method for preparing crisp nutritional pickled vegetables

A nutrition and kimchi technology, which is applied in food preparation, application, food science, etc., can solve the problems of reducing the nutrition of kimchi kimchi, single raw materials for pickling, and easy softening of kimchi, and achieve the effect of comprehensive nutrition and increased hardness

Inactive Publication Date: 2012-05-02
NANTONG XIYUN TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kimchi is gradually accepted and loved by more and more people. People are more and more fond of eating and making pickles. The pickling of pickles has naturally become a science. The traditional pickling raw materials are relatively single, and there are technical problems in pickling. It is easy to have problems such as the softening of the pickled cabbage, which undoubtedly reduces the taste of the pickled cabbage and the nutrition of the kimchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Take a pickle jar with a capacity of 15L, scrub the pickle jar clean, fill it with boiling water, soak it for sterilization for 10 minutes, then dry it and set it aside.

[0013] (2) Wash the raw materials: cabbage, carrot, celery, pepper, wolfberry, pear, dry them and cut them into strips or slices.

[0014] (3) Cool 9L of boiling water and add salt, add 0.72 kg of salt according to the specific gravity, then add the cut raw materials to half of the altar, then add 4.5 grams of calcium salt, 225 grams of white wine, 225 grams of rice wine, and 270 grams of white sugar , 90 grams of ginger slices, 180 grams of peppercorns, 135 grams of fennel, and 90 grams of garlic, continue to add raw materials until the salt water fully submerges the raw materials, and the water surface is close to the mouth of the altar. The raw materials must be firmly covered when filling the altar.

[0015] (4) Cover the altar and fill the tank with salt water at the mouth of the altar to for...

Embodiment 2

[0017] (1) Take a pickle jar with a capacity of 25L, scrub the pickle jar clean, fill it with boiling water, soak it for sterilization for 10 minutes, then dry it and set it aside.

[0018] (2) Wash the raw materials: cabbage, carrot, celery, pepper, wolfberry, pear, dry them and cut them into strips or slices.

[0019] (3) Let 15L of boiled water cool down, add salt, add 1.2 kg of salt according to the specific gravity, then add the cut raw materials to half of the altar, then add 7.5 grams of calcium salt, 375 grams of white wine, 375 grams of rice wine, and 450 grams of white sugar , 150 grams of ginger slices, 300 grams of peppercorns, 225 grams of fennel, and 150 grams of garlic, continue to add raw materials until the salt water fully submerges the raw materials, and the water surface is close to the mouth of the altar. The raw materials must be firmly covered when filling the altar.

[0020] (4) Cover the altar and fill the tank with salt water at the mouth of the altar...

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PUM

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Abstract

The invention discloses a method for preparing crisp nutritional pickled vegetables. In the method, salt water, a pickle jar, raw materials and batch feeders are adopted. The method comprises the following steps of: (1) brushing and washing the pickle jar cleanly, full filling boiling water into the pickle jar to soak and sterilize for 10 minutes, and then drying the pickle jar for later use; (2) cleaning and draining the raw materials, cutting the raw materials into strips or slices and preparing the batch feeders; (3) pouring the salt water added with a right amount of batch feeders into the pickle jar to the position of three fifths of the pickle jar, filling the processed raw materials into the pickle jar, adding the batch feeders after half the pickle jar is full filled, and continuously filling the raw materials into the pickle jar until the water surface is close to a jar opening, wherein the raw materials can be compactly full paved in the filling process; and (4) well covering a jar cover and filling the salt water into a water tank of the jar opening to form a water seal opening. The crisp nutritional pickled vegetables prepared by the method not only are crisp and refresh, but also have diversified tastes and are prepared from various raw materials so that the nutriment is more comprehensive.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing pickles with crisper taste and more comprehensive nutrition. Background technique [0002] Kimchi is gradually accepted and loved by more and more people. People are more and more fond of eating and making pickles. The pickling of pickles has naturally become a science. The traditional pickling raw materials are relatively single, and there are technical problems in pickling. Problems such as the kimchi that pickles go out easily to soften easily occur, and such phenomenon has undoubtedly reduced the mouthfeel of kimchi and the nutrition of kimchi. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to change the raw materials and formula types of pickles, and provide a preparation method of crisp and nutritious pickles. [0004] Technical solution: a method for preparing crisp and nutritious pickles, comprising salt water, a pickle jar,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/22A23L19/20A23L27/00
Inventor 王烨
Owner NANTONG XIYUN TRADE
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