Pickled red beet root and pickling process

Abstract

A process for pickling red beet root includes washing, drying in air, mixing with table salt, loading in fermentor, sealing, shaking fermentation for 5-8 weeks, cutting, mixing with spice, and sterilizing. Its advantages are high nutritive valve, low content of water and sugar, and agreeable taste.

Description

technical field [0001] The invention belongs to the technical field of salted vegetable production, and in particular relates to red pickled mustard and its pickling process. technical background [0002] Sugar beet, Chenopodiaceae Beta genus, can be divided into two types: sugar making and edible. The botanical classification of sugar beet is: Chenopodiaceae Beta genus, cultivated beet species, sugar beet subspecies, (scientific name: Beta Vulgaris ssp.L .), the sugar beet has thick fiber, slag, 17-20% sugar content, odor, mainly white, and is not suitable for eating; the botanical classification of edible beet is: Chenopodiaceae genus, cultivated beet species, root vegetable Use beet subspecies, red beet variety for roots, (scientific name: Beta Vulgaris subst.L.), this kind of beet is tender and slag, sugar content 5-6%, no odor, purple red, edible root tuber is also called red cabbage head. Beetroot is known as a traditional high-nutrition vegetable in European and Ame...

AI Technical Summary

Problems solved by technology

This process has many links, long construction period, easy to pollute and difficult to monitor, several times of dehalogenation and washing, even if the salt content in the dish is high, the discharge pollutes the environment, and it also causes serious loss of nutrition, which has serious defects.

The applicant of this patent once proposed an invention patent application for "beet mustard and its preparation process", application number 98112120.9. In this application, it is mentioned that beet heads are used as the main raw material, but the sugar content in beet is 17 -20% sugar beet, because the sugar beet of this variety has the disadvantages of coarse fiber and slag, high sugar content, and bad smell, the finished product is not suitable for consumption, so it cannot be successfully introduced to the market

At the same time, the application basically adopts the traditional method of making pickled mustard, and lacks the key process of post-ripening fermentation. The resulting product is not pickled mustard, but salted fresh vegetables

Therefore, the problem that exists at present is: the mustard mustard raw material is single, utilizes sugar beet as raw material and there is the inappropriate selection of specific family and genus varieties, and the manufacturing process also causes the loss of nutrition

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