Low-salt temperature change curing method of leaf mustard sauce products
A technology for kohlrabi and sauce products, which is applied in the field of sauce products processing, can solve the problems of difficult control of product color, shape and taste, no desalination treatment, and long curing cycle, so as to improve the economic benefit and brand effect of enterprises and shorten the curing time. effect of cycle, quality and flavor improvement
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Embodiment 1
[0023] (1) Select 280g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 0.1% calcium lactate, 0.1% calcium sulfate, 0.1 % Calcium Chloride mixed solution for 4 hours to keep crisp and promote discoloration;
[0024] (2) Wash and drain the kohlrabi, add 6% salt according to the net weight of the kohlrabi, mix well, keep warm and marinate at 85°C for 120 hours, and the ambient humidity is 85%;
[0025] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 5% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 50°C for 72 hours, and the ambient humidity is 75%;
[0026] (4) Rinse the kohlrabi with sterile water, add 3% salt and 1% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1.5:1:2 according to the inoculation amount of 3% (W / W) , Lactobacillu...
Embodiment 2
[0029] (1) Select 300g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 1% calcium lactate, 1% calcium sulfate, 1 % Calcium Chloride mixed solution for 10 hours to keep crisp and promote discoloration;
[0030] (2) Wash and drain the kohlrabi, add 8% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 90°C for 240 hours, and the ambient humidity is 95%;
[0031] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 6% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 55°C for 120 hours, and the ambient humidity is 80%;
[0032] (4) Rinse the kohlrabi with sterile water, add 4% salt and 2% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1:1.5:2 according to the inoculation amount of 5% (W / W) , Lactobacillus plan...
Embodiment 3
[0035] (1) Select 290g of fresh kohlrabi that is complete and without thick lateral roots, remove old leaves, rotten leaves and yellow leaves, remove roots, wash and shape, and contain saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5 % Calcium Chloride mixed solution for 7 hours to keep crisp and promote discoloration;
[0036] (2) Wash and drain the kohlrabi, add 7% salt according to the net weight of the kohlrabi, mix well, keep warm and marinate at 88°C for 180 hours, and the ambient humidity is 90%;
[0037] (3) Take out the kohlrabi, rinse and desalt it with sterile water, add 5.5% salt according to the net weight of the kohlrabi, mix well, keep warm and pickle at 53°C for 100 hours, and the ambient humidity is 78%;
[0038] (4) Rinse the kohlrabi with sterile water, add 3.5% salt and 1.5% lactose according to the weight ratio, and add Lactobacillus brevis with a weight ratio of 1:1.5:1.5:3 according to the inoculation amount of 4% (W / W) , Lac...
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