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Composite pickle preparation method

A technology for pickles and vegetables, which is applied in the field of preparation of compound pickles, can solve the problems of improving the crispness of pickles, not conforming to the concept of public consumption, and lacking the crisp taste of vegetables, and achieves improved crispness of pickles, good market prospects and good flavor. Effect

Inactive Publication Date: 2016-02-03
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the mouthfeel of the existing pickled vegetables is relatively soft, without the original crisp taste of vegetables, and not in line with the consumption concept of the public, so there are certain deficiencies. How to improve the crispness of the prepared pickled vegetables is also a problem. Big problem in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of compound pickles, comprising the steps of:

[0023] 1) Weigh the following raw materials by weight: 50 parts of cucumber, 20 parts of enoki mushroom, 25 parts of lettuce, 5 parts of garlic, 5 parts of ginger, 30 parts of salt, 20 parts of water, 15 parts of miso, 5 parts of sweet bean sauce, guanosine 5 parts of sodium inosinate, 3 parts of sodium inosinate, 25 parts of peanut oil, 12 parts of soy sauce, 3 parts of cinnamon, 5 parts of beet sugar, 3 parts of xylitol, 3 parts of grape seed proanthocyanidins, 1 part of astaxanthin, protamine 7 parts, carrageenan 15 parts and sodium alginate 8 parts;

[0024] 2) Wash, remove impurities, and cut cucumbers, enoki mushrooms, lettuce, garlic and ginger;

[0025] 3) Blanch the cucumbers, enoki mushrooms, lettuce, garlic and ginger in boiling water for 40 seconds after step 2), put them in ice water and let them stand for 60 seconds, then continue to blanch the cucumbers, enoki mushrooms, lettuce, garlic...

Embodiment 2

[0031] A preparation method of compound pickles, comprising the steps of:

[0032] 1) Weigh the following raw materials by weight: 60 parts of cucumber, 25 parts of enoki mushroom, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 10 parts of sweet bean sauce, guanosine 10 parts of sodium inosinate, 7 parts of sodium inosinate, 30 parts of peanut oil, 15 parts of soy sauce, 10 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin, protamine 10 parts, carrageenan 25 parts and sodium alginate 12 parts;

[0033] 2) Wash, remove impurities, and cut cucumbers, enoki mushrooms, lettuce, garlic and ginger;

[0034] 3) Blanch the cucumbers, enoki mushrooms, lettuce, garlic and ginger after step 2) in boiling water for 30 seconds, take them out, put them in ice water and let them stand for 60 seconds, then continue to blanch the cucumbers, enoki mu...

Embodiment 3

[0040] A preparation method of compound pickles, comprising the steps of:

[0041] 1) Weigh the following raw materials by weight: 50 parts of cucumber, 25 parts of enoki mushroom, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 5 parts of sweet bean sauce, guanosine 10 parts of sodium inosinate, 3 parts of sodium inosinate, 30 parts of peanut oil, 12 parts of soy sauce, 5 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin, protamine 10 parts, carrageenan 25 parts and sodium alginate 8 parts;

[0042] 2) Wash, remove impurities, and cut cucumbers, enoki mushrooms, lettuce, garlic and ginger;

[0043] 3) Blanch the cucumbers, enoki mushrooms, lettuce, garlic and ginger after step 2) in boiling water for 50 seconds, take them out, put them in ice water and let them stand for 50 seconds, then continue to blanch the cucumbers, enoki mushr...

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PUM

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Abstract

The present invention discloses a composite pickle preparation method, cucumber, needle mushroom, asparagus lettuce, garlic, tender ginger, salt, water, miso, sweet fermented flour paste, sodium guanylate, sodium inosinate, peanut oil, soy sauce, cinnamon, beet sugar, xylitol, grape seed proanthocyanidins, astaxanthin, protamine, carrageenan and sodium alginate are used as raw materials for cleaning, blanching, ice and water processing, pickling, re pickling, ultra high pressure treatment and standing to prepare the composite pickle. Through use of synergistic compatibility effects of grape seed proanthocyanidins and astaxanthin, nitrite content in the pickle is significantly reduced, and is nearly zero, so that consumer nitrite intoxicating phenomenon may not be produced, the composite pickle is safer, by synergistic compatibility effects of carrageenan and sodium alginate, the crispness of the pickle is improved, and the pickle tastes crisp.

Description

technical field [0001] The invention belongs to the technical field of vegetable products, and in particular relates to a preparation method of compound pickles. Background technique [0002] Pickles are a kind of table food that is popular among consumers. It usually uses fresh vegetables as raw materials, and after pickling, blanching or other processing methods, the moisture content in the vegetables is reduced, and then supplemented with different seasonings or sauces The processed vegetables are seasoned to prepare convenient edible vegetable food. [0003] The content of nitrite in pickles currently on the market is usually too high, and nitrite is a highly toxic substance. Adults can be poisoned if they ingest 0.2-0.5 grams, and 3 grams can be fatal. Nitrite is also a carcinogen. According to research, esophageal cancer is positively correlated with the amount of nitrite ingested by patients. Nitrosamine can also enter the fetus through the placenta and have teratoge...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10A23L33/175A23L33/17A23L33/105
CPCA23V2002/00A23V2200/14A23V2250/2042A23V2250/21A23V2250/21166A23V2200/10A23V2250/5036A23V2250/5026A23V2250/543A23V2300/46A23V2300/24
Inventor 魏永香周玉洪
Owner CHONGQING SHENGYAN FOOD
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