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Method for ultrasonic quick assisted salting of allium chinensis-series agricultural and sideline special leisure foods

A technology of salted scallops and snack foods, which is applied in food ultrasonic treatment, food science, climate change adaptation, etc., can solve the problems that have not been seen in the research report of ultrasonic technology, achieve the reduction of microbial growth and pollution, high preservation rate, The effect of easy method

Inactive Publication Date: 2017-07-14
湖南省嘉禾县三味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, ultrasonic technology has been applied to food pickling technology. Although some research has been carried out, it is mainly applied to meaty food. There are no research reports on the application of ultrasonic technology in the process of salted scallions series of agricultural and sideline characteristic snack foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Ultrasound quickly assists the method of salted scallions series agricultural and sideline characteristic snack foods. The specific steps of the method are as follows:

[0032] (1) Preparation of salting solution: salting of different tastes of onion requires preparation of different salting solutions, the mass concentration of salt in the salting solution is 10%, and other ingredients are added according to product requirements;

[0033] (2) Raw onion processing: clean the fresh raw onion, remove roots, stems and outer membranes, and wait for use to obtain processed onion samples;

[0034] (3) Salting pre-treatment: mix the processed onion sample obtained in step (2) with the saline solution described in step (1) according to a mass ratio of 1.0:2.0, and then seal to obtain a mixed onion sample;

[0035] (4) Ultrasonic salting: the mixed onion sample obtained in step (3) is placed in an ultrasonic processor for ultrasonic treatment, and the specific conditions for the ...

Embodiment 2

[0038] Ultrasound quickly assists the method of salted scallions series agricultural and sideline characteristic snack foods. The specific steps of the method are as follows:

[0039] (1) Preparation of salting solution: salting of different tastes of onion requires preparation of different salting solutions, the mass concentration of salt in the salting solution is 12%, and other ingredients are added according to product requirements;

[0040] (2) Raw onion processing: clean the fresh raw onion, remove roots, stems and outer membranes, and wait for use to obtain processed onion samples;

[0041] (3) Salting pre-treatment: mix the processed onion sample obtained in step (2) with the saline solution described in step (1) according to the mass ratio of 1.2:2.0, and then seal to obtain the mixed onion sample;

[0042] (4) Ultrasonic salting: the mixed onion sample obtained in step (3) is placed in an ultrasonic processor for ultrasonic treatment, and the specific conditions for ...

Embodiment 3

[0045] Ultrasound quickly assists the method of salted scallions series agricultural and sideline characteristic snack foods. The specific steps of the method are as follows:

[0046] (1) Preparation of salting solution: salting of different tastes of onion requires preparation of different salting solutions, the mass concentration of salt in the salting solution is 8%, and other ingredients are added according to product requirements;

[0047] (2) Raw onion processing: clean the fresh raw onion, remove roots, stems and outer membranes, and wait for use to obtain processed onion samples;

[0048] (3) Salting pre-treatment: mix the processed onion sample obtained in step (2) with the saline solution described in step (1) according to a mass ratio of 1.1:2.0, and then seal to obtain a mixed onion sample;

[0049] (4) Ultrasonic salting: the mixed onion sample obtained in step (3) is placed in an ultrasonic processor for ultrasonic treatment, and the specific conditions for the t...

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Abstract

The invention belongs to the technical field of food processing and discloses a method for ultrasonic quick assisted salting of allium chinensis-series agricultural and sideline special leisure foods. The method comprises preparation of a salting liquid, pretreatment on fresh raw material allium chinensis, salting pretreatment, ultrasonic quick salting, fermentation, sterilization and split charging. The method can accelerate a seepage velocity of the salting liquid so that the salting liquid uniformly permeates into allium chinensis pulp tissue, uniform salting effects are obtained, salting time is shortened by 40-50 days, production efficiency is greatly improved and microbiological growth and pollution are reduced. The treated allium chinensis retains a natural flavor, a color, brittleness, good gloss and crisp and refreshing pulp quality, has a transparent and clear soup, is rich in nutrients and has high ascorbic acid, protein and sugar retention rates. The method utilizes a simple device, is easy and feasible, is safe in operation, is suitable for continuous and automatic production and has a large promotional value in the field of deep processing of agricultural and sideline special leisure foods.

Description

technical field [0001] The invention belongs to the technical field of salting of characteristic agricultural and sideline leisure products, and in particular relates to a method for rapidly assisting salted leek series agricultural and sideline characteristic leisure foods by ultrasonic waves. Background technique [0002] Salting is an important step in the production process of the onion series agricultural and sideline leisure specialty products. Through the salting technology, the salted flavor, salted meat color, salted texture formation, salted cycle, salted uniformity, sensory quality, hardness and brittleness, nutrient preservation rate, etc. The salinity indicators of leisure specialty products all have a promoting effect. At present, the salting methods of agricultural and sideline leisure characteristic products of onion head mainly adopt dry pickling, wet pickling, mixed pickling, and salt water injection. The penetration of salt is slow and uneven, the taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/30
CPCA23V2002/00A23V2300/48Y02A40/90
Inventor 卞杰松
Owner 湖南省嘉禾县三味食品有限公司
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