Production process of low-salt pickles

Abstract

The low-salt pickle production process is characterized by comprising the following steps: (1) picking pickle raw materials; (2) weighing the dried diced vegetables, putting the diced vegetables into a rust-free steel tank, adding tap water, soaking the diced vegetables for 12-18 hours, and then adding a lactic acid bacteria solution and table salt for pre-fermentation; (3) after the pre-fermentation is completed, carrying out separation to obtain vegetable materials and fermentation liquor, carrying out surface cleaning on the vegetable materials, airing the vegetable materials in the sun, and drying the aired vegetable materials in a drying oven; (4) weighing the low-salt vegetable blanks, putting the low-salt vegetable blanks into a stirring tank, adding seasonings and lactic acid bacteria liquid, and mixing and stirring to obtain the low-salt pickled vegetables; (5) loading the prepared low-salt pickles into a composite packaging bag according to the specified weight; and (6) performing pasteurization on the packaged low-salt pickled vegetables. According to the preparation method, the content of nitrite in the pickled vegetables can be reduced while the pickled vegetables are tasty, the taste and quality of the finished pickled vegetables can be effectively improved, and the pickled vegetables are chewy and good in taste while the fragrance of the pickled vegetables is kept.

Description

technical field [0001] The invention relates to the field of pickled foods, in particular to a production process for low-salt pickles. Background technique [0002] Pickles, as a secondary processed product of vegetables, can prolong the shelf life of vegetables and increase the added value of vegetables. They are delicious, nutritious, appetizing, and easy to store in the daily meal or cooking process, and are well received by consumers. 's favorite. The preparation process of pickles uses fresh vegetables as raw materials, pickles with salt and makes pickles, and then presses the prepared pickles with heavy objects or soaks them in water to reduce the salt, and then adds sauce for sealing and fermentation. The sugar, amino acids and aroma substances in the sauce are absorbed to obtain the finished pickles. [0003] The salt content of traditional pickles is usually high during pickling, and it is difficult to obtain a good desalination effect in the operation of reducin...

AI Technical Summary

Problems solved by technology

[0003] The salt content of traditional pickles is usually high during pickling, and it is difficult to obtain a good desalting effect in subsequent operations such as pressing heavy objects or soaking in clear water to reduce the salt content. However, high-salt foods in the daily diet are an important cause of high blood pressure. Therefore, while maintaining the characteristics of traditional pickles, it is of great significance to develop low-salt, low-sugar, light, nutritious pickles that meet the taste of modern people.