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Process of making frozen light pickled seasoning vegetable

A production method and vegetable technology, which are applied in food preparation, food science, food preservation, etc., can solve the problems of white turbidity of fermentation or stained liquid, not meeting health requirements, affecting the flavor and appearance quality of products, etc., to achieve quality improvement, prevent The effect of microbial infection and reproduction, maintaining natural color and taste

Inactive Publication Date: 2007-01-03
NINGBO HAITONG FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its disadvantage is that the fermentation or stain liquid caused by microbial proliferation will be cloudy, which will affect the flavor and appearance quality of the product.
[0003] Yu Xiaolin et al. discussed the influence of temperature and potassium sorbate on the dipping quality of cut cabbage under low-salt dipping conditions in the article "The Effect of Temperature and Preservatives on the Dipping Quality of Sliced ​​Cabbage". The conclusion that adding potassium sorbate to inhibit the activity of film-forming yeast can improve product quality, but this method uses preservative potassium sorbate, which does not meet the health requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: Frozen Light Pickled Kale Vegetables

[0015] Fresh cabbage is sorted to remove yellow leaves and rotten leaves, sliced ​​according to specifications, washed with running water, soaked in 200ppm sodium hypochlorite solution for 6 minutes, washed and drained, then added 3% salt of cabbage weight, stirred evenly, pressed with dashi, Pickle at 5-10°C for 18 hours, drain the soaking solution, add 2% of the weight of the semi-finished product in salt, stir evenly, press with big stones, pickle at -4-0°C for 18 hours, wash and desalinate in running water for about 1 hour Drain the water after 1 hour, then soak in the sodium hypochlorite solution of 150ppm for 8 minutes to carry out secondary disinfection, then clean, centrifuge and dehydrate, add seasoning solution and soak for 24 hours under the condition of -4~0°C (the seasoning solution contains 5% seaweed Sugar), drained, vacuum-packed, quick-frozen, and stored at -18°C.

Embodiment 2

[0016] Example 2: Frozen Lightly Pickled Seasoned Cucumbers

[0017] Fresh cucumbers are rubbed with salt to remove thorns, rinsed and cut into sections according to specifications, washed with running water, soaked in 150ppm sodium hypochlorite solution for 8 minutes, washed and drained, added salt with 4% of cucumber weight, stirred evenly, pressed with dashi, and placed in 5~ Pickle at 10°C for 24 hours, drain the stain and add 2% salt by weight of the semi-finished product, stir evenly, press with dashi, pickle at -4 to 0°C for 18 hours, wash and desalt in running water for about 2 hours Drain the water, then immerse in 200ppm sodium hypochlorite solution for 10 minutes for secondary disinfection, then wash, centrifuge and dehydrate, add seasoning solution and soak for 36 hours at -4~0°C (the seasoning solution contains 5% trehalose) , vacuum-packed after draining, quick-frozen, and stored at -18°C.

Embodiment 3

[0018] Example 3: Frozen light pickled mustard

[0019] Fresh pickled mustard is washed and removed from the sediment, sliced ​​according to specifications, washed with flowing water, soaked in 250ppm sodium hypochlorite solution for 10 minutes, washed and drained, added salt with 4% of the mustard weight, stirred evenly, pressed with big stones, and kept at 5-10°C Soak under water for 24 hours, drain the stain solution, add 3% salt by weight of the semi-finished product, stir evenly, press on big stones, marinate at 4-0°C for 24 hours, wash and desalt in running water for about 3 hours, and drain the water. Then soak in 200ppm sodium hypochlorite solution for 10 minutes for secondary disinfection, then wash, centrifuge and dehydrate, add seasoning solution and soak for 48 hours under the condition of -4~0°C (the seasoning solution contains 6% trehalose), after draining Vacuum-packed, quick-frozen, and stored at -18°C.

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Abstract

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

Description

technical field [0001] The invention discloses a method for preparing frozen lightly pickled seasoning vegetables, which belongs to the technical field of deep processing of agricultural products. Background technique [0002] Vegetable pickling is a relatively simple and ancient processing and storage method, which has dominated the field of vegetable processing for a long time. Traditional pickled vegetables rely on the antiseptic effect of high-concentration salt to achieve the purpose of preservation. However, in recent years, consumers have higher and higher requirements for nutrition, low-saltization, naturalization, delicacy, convenience, and diversification of pickled vegetables. As a method and means of vegetable storage, pickling has played an important role. In order to reduce, and as a taste of the role has not decreased. In order to meet the needs of consumers, low-salt pickled vegetables called "shallow pickled vegetables" have appeared in foreign countries in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L3/36A23L19/00
Inventor 孙金才张慜钟齐丰李方范柳萍
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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