151 results about "Pickled food" patented technology

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

An additive used in salting vegetables for decreasing the content of nitrite and slowing the oxidizing speed of VC in salted food is proportionally prepared from polyphenols of tea (PPT) and potassium sorbate through mixing. Its application method is also disclosed.

The invention provides a processing method of mushroom fragrance pork. The processing method of the mushroom fragrance pork comprises the following working procedures of marinating pork, processing mushrooms, blending, packaging in vacuum, sterilizing, putting into storage and the like. The mushroom fragrance pork prepared by the processing technology keeps nutritional ingredients of pork and beans maximally, has the efficacies of high protein, low fat, rich nutrition, fragrant wheat flavor, mellow taste, and capabilities of keeping fit, intensifying vigor and spirit, tonifying the kidney and the spleen, and lowering lipid and blood pressure if being eaten frequently, has a scientific processing technology, and avoids the generation of nitrite in the existing pickled food.

The invention discloses a spicy pickled bittern. The pickled bitter for pickling foods is prepared through the scientific compatibility of main raw materials comprising an old yellow rice wine lee, a high-quality yellow rice wine and a dilute and sweet bittern, added effective ginger and scallion components extracted through adopting a high and new technology supercritical carbon dioxide extraction, and spice effective components extracted by a high-concentration edible wine. The spicy pickled bittern has the advantages of transparent and deposit-free state, dense fragrance, moderate fresh, salty and hot tastes, and suitableness for meat and vegetable dipping, steaming, cooking in a rice wine, soup cooking and dish frying, and has deodorization and palate cleaning efficacies when the spicy pickled bittern is used to pickle a meat.

The invention discloses a food pickling machine including a pickling box, a conveying mechanism, a brine supply system and an airflow over-turning and mixing system; the conveying mechanism comprises a main conveying chain plate, a first-level speed reducer, an inclined-section conveying chain plate and a second-level speed reducer; the brine supply system comprises a stirring motor, a brine blending tank and a salinity meter; the motor drives one stirring rod to mix uniformly brine; the salinity meter passes through the pickling box, then is inserted into the brine, and accurately detects the brine concentration; the airflow over-turning and mixing system includes a fan, an airflow pipeline, a steam system and a bubbling system; airflow provided by the fan enters the bubbling system through the airflow pipeline and then a large number of air bubbles are produced through bubbling; the steam system is located under the bubbling system and can generate a large amount of high-temperature steam; the steam is mixed with the air bubbles produced by the bubbling system to be used for pickling food materials. The food pickling is fast and efficient, the brine pickling concentration can be effectively ensured, and the food materials can be fully and evenly pickled.

The invention provides shredded papaya pickled vegetable and a preparation process thereof and particularly relates to the technical field of pickled food. A method of weight pressurization pickling method of alcohol sterilization and self-made pickling oil is adopted, so that the shredded papaya pickled vegetable has the crispness of 1690 g or above and the crispness keeping time as long as 1 year, meanwhile, used pickling oil can increase nutrients of the shredded papaya pickled vegetable, the fresh and tender taste can be enhanced, the fragrance is strong and durable, nitrite and harmful microorganisms can be inhibited, the content of nitrite can be maintained at the extremely low level of 2.5 mg / kg, and the shelf life is as long as 12 months. The process is simple to operate, easy to implement and suitable for mass production.