A kind of pickled cabbage sauce product and its low-salt quick pickling method
A technology of pickled vegetables and pickled vegetables, which is applied in the field of pickled vegetables and pickled vegetables and its low-salt quick pickling, to achieve the effects of rich nutrition, spicy taste and high medicinal value
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0021] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:
[0022] (1) Select 160g of fresh pickled cabbage with many stalks, remove old leaves, rotten leaves and yellow leaves, remove roots and wash them, and put them in a mixture containing 0.1% calcium lactate, 0.1% calcium sulfate and 0.1% calcium chloride Soak in medium for 6h;
[0023] (2) Wash, drain and chop the pickled cabbage, add 8% salt according to the net weight of the pickled cabbage, mix well, marinate at 75°C for 12 hours, and the ambient humidity is 80%;
[0024] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 5% salt according to the net weight of the pickled cabbage, mix well, marinate at 45°C for 24 hours, and the ambient humidity is 70%;
[0025] (4) Rinse pickled cabbage with sterile water, add 2% salt and 1% lactose by weight, mix in 10 g of garlic, 8 g of ginger, 6 g of red pepper, and 6 g of Zanthoxylum bungeanum, an...
Embodiment 2
[0028] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:
[0029] (1) Pick 180g of fresh pickled cabbage with many stems, remove old leaves, rotten leaves and yellow leaves, remove the roots, wash them, and put them in a mixture containing 1% calcium lactate, 1% calcium sulfate and 1% calcium chloride Soak in medium for 12h;
[0030] (2) Wash, drain and chop the pickled cabbage, add 10% salt according to the net weight of the pickled cabbage, mix well, marinate at 85°C for 24 hours, and the ambient humidity is 90%;
[0031] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 7% salt according to the net weight of the pickled cabbage, mix well, marinate at 50°C for 36 hours, and the ambient humidity is 75%;
[0032] (4) Rinse pickled cabbage with sterile water, add 5% salt and 2% lactose according to the weight ratio, mix in 15 g garlic, 12 g ginger, 10 g red pepper, and 10 g pepper, and inoculat...
Embodiment 3
[0035] A pickled vegetable sauce product and a low-salt quick pickling method thereof, the steps are as follows:
[0036] (1) Select 170g of fresh pickled cabbage with many stems, remove old leaves, rotten leaves and yellow leaves, remove the roots, wash, and put them in a mixture containing 0.5% calcium lactate, 0.5% calcium sulfate and 0.5% calcium chloride Soak in medium for 9h;
[0037] (2) Wash, drain and chop the pickled cabbage, add 8%-10% salt according to the net weight of the pickled cabbage, mix well, marinate at 80°C for 18 hours, and the ambient humidity is 85%;
[0038] (3) Take out the pickled cabbage, rinse and desalt it with sterile water, add 6% salt according to the net weight of the pickled cabbage, mix well, marinate at 46°C for 30 hours, and the ambient humidity is 73%;
[0039] (4) Rinse pickled cabbage with sterile water, add 3% salt and 1.5% lactose according to the weight ratio, mix in 12g garlic, 10g ginger, 8g red pepper, and 8g pepper, and inocula...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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