Pickling method for keeping nutrition of jerusalem artichokes
A technology of Jerusalem artichoke and nutrition, which is applied in the field of pickling to retain the nutrition of Jerusalem artichoke, can solve the problems of affecting the taste of Jerusalem artichoke, affecting the promotion of pickling Jerusalem artichoke, and nutrient loss, so as to facilitate promotion and sales, maintain natural quality, and maintain nutrition. Less churn effect
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Embodiment 1
[0019] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:
[0020] S1. Stir 5kg of egg white, 0.2kg of soybean lecithin, and 40kg of water for 24min at a stirring temperature of 40°C and a stirring speed of 1200r / min. Add 4kg of sweet potato starch and 10kg of xanthan gum and stir for 20min at a stirring temperature of 70°C. The pH value of the system is 5-5.8, continue to stir for 10 minutes, the stirring speed is 900r / min, and cool to obtain the first material;
[0021] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.2wt%, let it stand for 15 hours, take it out, and dry it to obtain the second material;
[0022] S3. Mix 100kg of the second material, 1kg of salt, 14kg of white wine, 4kg of lactic acid, 12kg of white sugar, and 200kg of water, seal and marinate for 15 days, drain, add 1kg of the first material and stir evenly to obtain a pickled artichoke product.
Embodiment 2
[0024] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:
[0025] S1. Stir 9kg of egg whites, 0.1kg of soybean lecithin, and 100kg of water for 12min at a stirring temperature of 50°C and a stirring speed of 1000r / min. Add 12kg of sweet potato starch and 4kg of xanthan gum and stir for 40min at a stirring temperature of 50°C. The pH value of the system is 5-5.8, continue to stir for 20 minutes, the stirring speed is 800r / min, and cool to obtain the first material;
[0026] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.8wt%, let it stand for 10 hours, take it out, and dry it to obtain the second material;
[0027] S3. Mix 100kg of the second material, 4kg of salt, 10kg of white wine, 10kg of lactic acid, 4kg of white sugar, and 300kg of water, seal and marinate for 10 days, drain, add 2kg of the first material and stir evenly to obtain a pickled artichoke product.
Embodiment 3
[0029] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:
[0030] S1. Stir 6kg of egg whites, 0.18kg of soybean lecithin, and 60kg of water for 20 minutes at a stirring temperature of 44°C and a stirring speed of 1150r / min. Add 6kg of sweet potato starch and 8kg of xanthan gum and stir for 25 minutes at a stirring temperature of 65°C. The pH value of the system is 5-5.8, continue to stir for 13 minutes, the stirring speed is 880r / min, and cool to obtain the first material;
[0031] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.4wt%, let it stand for 14 hours, take it out, and dry it to obtain the second material;
[0032] S3. Mix 100kg of the second material, 2kg of salt, 13kg of white wine, 6kg of lactic acid, 10kg of white sugar, and 220kg of water, seal and marinate for 14 days, drain, add 1.3kg of the first material and stir evenly to obtain a pickled artichoke product.
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