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Preparation method of pickled vegetables

A technology of pickles and pickles, which is applied in the field of preparation of pickles products, can solve problems such as poor production environment conditions, poor sanitation conditions, and high labor intensity, and achieve the effects of complete decomposition, reduced production costs, and reduced labor intensity

Inactive Publication Date: 2019-03-01
朱春荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The entire production process takes 3 months, the cycle is long, the labor intensity is high, the floor area is large, the whole process is manually operated, the production environment is poor, and the sanitary conditions are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the present embodiment comprises the following steps:

[0018] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.15, soybean koji 0.2, edible alcohol 0.025, and salt 0.025. After first liquefying said amount of flour with 9 units of α-amylase per gram of starch, and then saccharifying with 125 units of glucoamylase per gram of starch, add said amount of soybean koji made by Aspergillus oryzae, and simultaneously add all The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 40° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0019] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squeeze out the juic...

Embodiment 2

[0020] Embodiment 2, the present embodiment comprises the following steps:

[0021] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.3, edible soybean meal 0.1, edible alcohol 0.04, and table salt 0.015. After first liquefying the amount of flour with α-amylase of 10 units per gram of starch, and then saccharifying with 130 units of glucoamylase per gram of starch, add the amount of edible soybean meal made by Aspergillus oryzae, and simultaneously add the The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 43° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0022] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squ...

Embodiment 3

[0023] Embodiment 3, the present embodiment comprises the following steps:

[0024] (1) Production of sweet noodle sauce: calculated by weight ratio, flour 1, water 1.25, soybean koji 0.115, edible alcohol 0.035, and salt 0.02. After first liquefying said amount of flour with α-amylase of 8 units per gram of starch, and then saccharifying with 120 units of glucoamylase per gram of starch, add the amount of soybean koji made by Aspergillus oryzae, and simultaneously add the The above-mentioned amount of edible alcohol and salt is stirred evenly and placed at a temperature of 42° C. to ferment for 14 days to become moromi; the juice obtained by pressing and filtering the moromi is sweet noodle sauce.

[0025] (2) The production of pickles: first arrange, wash, and salt the selected vegetables. Cut the salted vegetables into shapes, desalinate and dehydrate them, put them in the sweet noodle sauce that has been used twice for 24 hours; remove the vegetables, squeeze out the juic...

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PUM

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Abstract

The invention discloses a preparation method of pickled vegetables. The preparation method comprises the following steps of (1) making sweet fermented flour paste juice: preparing materials in a weight ratio: 1 of flour, 1.15-1.3 of water, 0.1-0.2 of soybean koji or edible soybean meal, 0.025-0.04 of edible alcohol and 0.015-0.025 of table salt, liquifying the flour with alpha-amylase, then performing saccharification through glucamylase, adding the soybean koji or the edible soybean meal, besides, adding the edible alcohol or the table salt, performing uniform stirring so as to obtain a mixture, then placing the mixture at the temperature being 38-47 DEG C, and performing fermentation for 10-20 days to obtain soy sauce mash, performing pressure filtration on the soy sauce mash, and takingout juice namely the sweet fermented flour paste juice; and (2) making the pickled vegetables: salting vegetables, then performing cutting and shaping, performing desalination and dehydration, putting the treated vegetables into the sweet fermented flour paste juice which is used twice, performing saucing for 24 hours, extruding the vegetables, putting the extruded vegetables into the sweet fermented flour paste juice which is used once, performing saucing for 24 hours, then extruding the vegetables, putting the extruded vegetables into fresh sweet fermented flour paste juice which is not used, and performing saucing for 24-48 hours. The pickled vegetables are short in cycle, small in floor surface, low in production cost, hygienic and reliable.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing pickles. Background technique [0002] In order to adapt to the fast pace of life of consumers, various vegetable products, such as various pickles, are more and more popular with consumers. At present, there are many pickled vegetable products on the market, but their nutritional content is low and the taste is single. Especially most pickle products are not easy to preserve after opening the bag, and chemical preservatives are used in the preparation process, which is harmful to people's health. [0003] In the traditional pickle production process, the production process of sweet noodle sauce is: after inserting pure Aspergillus oryzae spores in the steamed flour, after 48-72 hours of koji making, after the koji is finished, mix it with salt water, After 20 days of fermentation at a temperature of 45°C, it is made by fermenting at room temperature for 2 to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 朱春荣
Owner 朱春荣
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