Non-fermented dipped seasoned preserved vegetable production method

Abstract

The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.

Description

technical field [0001] The invention relates to a production method of non-fermented dipping and seasoning pickled mustard. The method adds an auxiliary pulse electric field dipping and seasoning process, which is beneficial to the dipping treatment of taste substances, and belongs to the technical field of food processing. Background technique [0002] Mustard mustard is loved by the public as a pickled rhizome product. The product is well-known at home and abroad. The raw material comes from mustard root nodules. It is rich in nutrition and belongs to the food with the same origin of medicine and food. Plant raw materials have a certain porosity. During the conventional pickling process, the solute slowly penetrates and diffuses into the plant tissue. The cell membrane is the main functional structure to isolate the internal and external environments. The interior is the cytoplasm and the exterior is the intercellular space. In order to improve the efficiency of mass trans...

AI Technical Summary

Problems solved by technology

The traditional production process is cumbersome, takes a long time and the degree of mechanization is not high, which is not suitable for the development direction of the modern food industry, that is, rapid, large-scale and standardized production