CN105077119A - Production method for low-nitrite content pickled vegetable - Google Patents
Production method for low-nitrite content pickled vegetable Download PDFInfo
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- CN105077119A CN105077119A CN201510545804.4A CN201510545804A CN105077119A CN 105077119 A CN105077119 A CN 105077119A CN 201510545804 A CN201510545804 A CN 201510545804A CN 105077119 A CN105077119 A CN 105077119A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 17
- 239000001110 calcium chloride Substances 0.000 claims abstract description 17
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 201000010099 disease Diseases 0.000 claims abstract description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000020681 well water Nutrition 0.000 claims abstract description 5
- 239000002349 well water Substances 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims description 27
- 235000021110 pickles Nutrition 0.000 claims description 26
- 235000020097 white wine Nutrition 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 229930003231 vitamin Natural products 0.000 claims description 10
- 239000011782 vitamin Substances 0.000 claims description 10
- 235000013343 vitamin Nutrition 0.000 claims description 10
- 229940088594 vitamin Drugs 0.000 claims description 10
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000011148 calcium chloride Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 240000008067 Cucumis sativus Species 0.000 description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 235000006008 Brassica napus var napus Nutrition 0.000 description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 4
- 241001674939 Caulanthus Species 0.000 description 4
- 244000046738 asparagus lettuce Species 0.000 description 4
- 235000006705 asparagus lettuce Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production method for low-nitrite content pickled vegetable. The method includes the following steps: a vegetable variety which is fresh, tender, crunchy, disease-free, pest-free, unrotten and little in moisture content is chosen, washed, cut and dried in the sun. Well water is chosen for preparing vegetable-pickling liquid, and is added with table salt, sugar, spirit, calcium chloride and vitamin C. Sichuan pepper, cinnamons, cloves, pepper, aniseeds, gingers, dried chilies and dried perilla roots are chosen and wrapped by a piece of gauze, so that a spice bag is made. The material is loaded, compacted, added with the disinfected vegetable-pickling liquid and the spice bag, sealed by 20 percent of salt water and fermented in a jar for 3 to 7 days. The method is simple and convenient, the produced pickled vegetable is crunchy and tasty, the vegetable-pickling liquid is clear, and the nitrite content is 2.01mg/kg to 3.78mg/kg. The low-nitrite content pickled vegetable can be stored for more than one year after being packaged and disinfected.
Description
Technical field
The invention belongs to food technology field, relate to a kind of preparation method of low nitrite content pickles.
Background technology
Tasty and refreshing tempting, the stomach strengthening and digestion promoting of sauce pickled vegetable, but its major Safety receives much concern, as additive exceeds standard, as Sodium Benzoate, potassium sorbate, saccharin sodium exceed standard.Next is that nitrite exceeds standard.In curing process, some bacteriums or secretion nitrate reductase, make product nitrite increase, and have carcinogenesis after nitrite synthesis nitrosamine.Pickles are normally developed 3-7 days can be ripe, but now content of nitrite is also in peak period.Under hygienic practice operational hypothesis, add anticorrisive agent and suppress varied bacteria growing, add pure lactic acid bacteria and promote dominant microflora fermentation, add lactic acid or citric acid Controlled acidity etc. and all can to a certain degree address this problem.But introduce consumer compare worry anticorrisive agent, need to be separated pure lactic acid bacteria etc.
Summary of the invention
The present invention is only overcoming the deficiencies in the prior art, provides the preparation method of the low nitrite content pickles of a kind of quick facility, natural preservative free.
In order to achieve the above object, technical scheme provided by the invention is:
The preparation method of described low nitrite content pickles comprises the steps:
(1) vegetable raw-material is rejected rot, disease and pest part, and clean removal of impurities and go out tertia except old muscle Lao Ye; Select fresh, tender and crisp, without disease and pest, without rotting, the few vegetable variety of water content is as vegetable raw-material; Silt, spot, removal tertia, old muscle, Lao Ye etc. are removed during cleaning;
(2) cutting: vegetable raw-material is cut into 0.6-1cm thick, the sheet that 5-8cm is wide, or vegetable raw-material hand is torn into sheet;
(3) vegetable raw-material after cutting is spread out in bamboo sieve, under the sun, tan by the sun 4-6 hours; Or the vegetable raw-material after cutting drained after open fire 60-70 DEG C of drying box inner dryings 1-2 hours; Or the salt being 2-3% by the vegetable raw-material mass percentage content after cutting salts down 0.5-1 hour, for subsequent use after draining open fire;
(4) select boil and the well water cooled preparation pickled vegetable liquid, in pickled vegetable liquid, add salt, white wine, calcium chloride and vitamin; Salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows:
Salt 6-8%, sugar 1.8-2.2%, white wine 0.15-0.25%, calcium chloride 0.3-0.5%, vitamin C 0.4-1 ‰;
Preferably, salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows:
Salt 6-8%, sugar 2%, white wine 0.2%, calcium chloride 0.3-0.5%, vitamin C 0.4-1 ‰;
(5) spices bag is prepared: bind up with gauze after Chinese prickly ash, cassia bark, cloves, pepper, fennel, ginger, chilli and the mixing of dry purple perilla root, make spices bag;
(6) vegetable raw-material is loaded pickle jar, treat that vegetable raw-material is filled to a half of pickle jar volume, add spices bag, then add pickled vegetable liquid; Require that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows: Chinese prickly ash 0.4-0.6 ‰, cassia bark 0.4-0.6 ‰, cloves 0.4-0.6 ‰, pepper 0.4-0.6 ‰, fennel 0.4-0.6 ‰, ginger 1.5-2.5%, chilli 0.5-1.5%, dry purple perilla root 2-4%;
Preferably, require that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows: Chinese prickly ash 0.5 ‰, cassia bark 0.5 ‰, cloves 0.5 ‰, pepper 0.5 ‰, fennel 0.5 ‰, ginger 2%, chilli 1%, dry purple perilla root 2-4%;
(7) sealing and fermenting: cover pickle jar inner cap is the salt solution sealing of 20% by mass percentage content, in shady and cool dry place's fermentation 3-7 days; Obtain the pickles of low nitrite content, detect content of nitrite according to GB5009.33, the Nitrite in Pickles content of described low nitrite content is 2.01-3.78mg/kg.
Preferably, described method also comprises the steps: the pickles packing after by sealing and fermenting, and carry out pasteurization after adopting retort pouch vacuum packaging, pasteurization condition is: 100 DEG C of insulation 5-10min, then in 65, and 47,40 DEG C of sub-sectional cooling.
The present invention is simple to operate, low for equipment requirements, preservative free, can control content of nitrite 2.01-3.78mg/kg.Meet NY/T437 pollution-free food catsup and pickled vegetables to the requirement of nitrite.More than 1 year can be kept after finished product packing sterilizing.
Detailed description of the invention
Embodiment 1
(1) raw material: select fresh, tender and crisp, without disease and pest wild cabbage, asparagus lettuce, cucumber.
(2) clean: by rotten for vegetable raw-material rejecting, disease and pest part, cleaning silt, spot, removal tertia, old muscle, Lao Ye etc.
(3) cutting: wild cabbage hand is torn into sheet, asparagus lettuce, that cucumber is cut into 0.6-1cm is thick, the sheet that 5-8cm is wide.
(4) airing: the raw material after cutting is spread out in bamboo sieve, tan by the sun 4-6 hour under the sun.
(5) select boil and the well water cooled preparation pickled vegetable liquid, in pickled vegetable liquid, add salt, white wine, calcium chloride and vitamin; Salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows:
Salt 6%, sugar 2%, white wine 0.2%, calcium chloride 0.36%, vitamin C 1 ‰;
(6) vegetable raw-material is loaded pickle jar, treat that vegetable raw-material is filled to a half of pickle jar volume, add spices bag, then add pickled vegetable liquid; Require that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows:
Chinese prickly ash 0.5 ‰, cassia bark 0.5 ‰, cloves 0.5 ‰, pepper 0.5 ‰, fennel 0.5 ‰, ginger 2%, chilli 1%, dry purple perilla root 2%;
(7) sealing and fermenting: cover inner cap is the 20% salt solution sealing of 20% by mass percentage content, shady and cool dry place's fermentation 3 days.Detect content of nitrite according to GB5009.33 and the results are shown in Table 1.
Table 1 embodiment 1 product content of nitrite (mg/kg)
| Sample | Cucumber | Asparagus lettuce | Wild cabbage |
| Nitrite | 3.76 | 3.45 | 3.22 |
(8) finished product: instant.Or by the pickles packing after sealing and fermenting, carry out pasteurization after adopting retort pouch vacuum packaging, pasteurization condition is: 100 DEG C of insulation 5-10min, then in 65,47,40 DEG C of sub-sectional cooling.
Gained wild cabbage of the present invention, asparagus lettuce, cucumber, organoleptic examination indices, maturity is moderate, acid embrittlement tasty and refreshing, and have the distinctive fragrance of pickles, content of nitrite is low, meets NY/T437 pollution-free food catsup and pickled vegetables to the requirement of nitrite.
Embodiment 2
(1) raw material: select fresh, tender and crisp, without disease and pest ternip, cauliflower, onion.
(2) clean: by rotten for vegetable raw-material rejecting, disease and pest part, cleaning silt, spot, removal tertia, old muscle, Lao Ye etc.
(3) cutting: ternip cucumber is cut into 5cm strip, onion hand is torn into sheet, and white bud is cut into the dendritic of suitable size by cauliflower.
(4) airing: the raw material after cutting is spread out in bamboo sieve, airing 6 hours under the sun.
(5) select boil and the well water cooled preparation pickled vegetable liquid, in pickled vegetable liquid, add salt, white wine, calcium chloride and vitamin; Salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows:
Salt 6%, sugar 2%, white wine 0.2%, calcium chloride 0.36%, vitamin C 0.5 ‰;
(6) vegetable raw-material is loaded pickle jar, treat that vegetable raw-material is filled to a half of pickle jar volume, add spices bag, then add pickled vegetable liquid; Require that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows:
Chinese prickly ash 0.5 ‰, cassia bark 0.5 ‰, cloves 0.5 ‰, pepper 0.5 ‰, fennel 0.5 ‰, ginger 2%, chilli 1%, dry purple perilla root 4%;
(7) sealing and fermenting: cover inner cap is the 20% salt solution sealing of 20% by mass percentage content, shady and cool dry place's fermentation 7 days.Detect content of nitrite according to GB5009.33 and the results are shown in Table 2.
Table 2 embodiment 2 product content of nitrite (mg/kg)
| Sample | Ternip | Onion | Cauliflower |
| Nitrite | 3.36 | 2.01 | 3.41 |
(8) finished product: instant.Or by the pickles packing after sealing and fermenting, carry out pasteurization after adopting retort pouch vacuum packaging, pasteurization condition is: 100 DEG C of insulation 5-10min, then in 65,47,40 DEG C of sub-sectional cooling.
Gained ternip of the present invention, onion, cauliflower, organoleptic examination indices, maturity is moderate, acid embrittlement tasty and refreshing, and have the distinctive fragrance of pickles, content of nitrite is low, meets NY/T437 pollution-free food catsup and pickled vegetables to the requirement of nitrite.
Claims (4)
1. a preparation method for low nitrite content pickles, is characterized in that, described method comprises the steps:
(1) vegetable raw-material is rejected rot, disease and pest part, and clean removal of impurities and go out tertia except old muscle Lao Ye;
(2) cutting: vegetable raw-material is cut into 0.6-1cm thick, the sheet that 5-8cm is wide, or vegetable raw-material hand is torn into sheet;
(3) vegetable raw-material after cutting is spread out in bamboo sieve, under the sun, tan by the sun 4-6 hours; Or the vegetable raw-material after cutting drained after open fire 60-70 DEG C of drying box inner dryings 1-2 hours; Or the salt being 2-3% by the vegetable raw-material mass percentage content after cutting salts down 0.5-1 hour, for subsequent use after draining open fire;
(4) select boil and the well water cooled preparation pickled vegetable liquid, in pickled vegetable liquid, add salt, white wine, calcium chloride and vitamin; Salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows:
Salt 6-8%, sugar 1.8-2.2%, white wine 0.15-0.25%, calcium chloride 0.3-0.5%, vitamin C 0.4-1 ‰;
(5) spices bag is prepared: bind up with gauze after Chinese prickly ash, cassia bark, cloves, pepper, fennel, ginger, chilli and the mixing of dry purple perilla root, make spices bag;
(6) vegetable raw-material is loaded pickle jar, treat that vegetable raw-material is filled to a half of pickle jar volume, add spices bag, then add pickled vegetable liquid; Require that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows: Chinese prickly ash 0.4-0.6 ‰, cassia bark 0.4-0.6 ‰, cloves 0.4-0.6 ‰, pepper 0.4-0.6 ‰, fennel 0.4-0.6 ‰, ginger 1.5-2.5%, chilli 0.5-1.5%, dry purple perilla root 2-4%;
(7) sealing and fermenting: cover pickle jar inner cap is the salt solution sealing of 20% by mass percentage content, in shady and cool dry place's fermentation 3-7 days; Obtain the pickles of low nitrite content, the Nitrite in Pickles content of described low nitrite content is 2.01-3.78mg/kg.
2. the method for claim 1, is characterized in that, described method also comprises the steps: the pickles packing after by sealing and fermenting, carry out pasteurization after adopting retort pouch vacuum packaging, pasteurization condition is: 100 DEG C of insulation 5-10min, then in 65,47,40 DEG C of sub-sectional cooling.
3. the method for claim 1, is characterized in that, described salt, white wine, calcium chloride and the vitamin mass percentage content in pickled vegetable liquid is as follows: salt 6-8%, sugar 2%, white wine 0.2%, calcium chloride 0.3-0.5%, vitamin C 0.4-1 ‰.
4. the method for claim 1, is characterized in that, requires that in spices bag, the mass percentage content of each component in pickled vegetable liquid is as follows: Chinese prickly ash 0.5 ‰, cassia bark 0.5 ‰, cloves 0.5 ‰, pepper 0.5 ‰, fennel 0.5 ‰, ginger 2%, chilli 1%, dry purple perilla root 2-4%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
| CN105685895A (en) * | 2016-01-28 | 2016-06-22 | 佛山市聚成生化技术研发有限公司 | Processing method of globe artichokes and processed product prepared by method |
| CN106722550A (en) * | 2016-12-07 | 2017-05-31 | 湖南生物机电职业技术学院 | A kind of preparation method for steeping sauerkraut |
| CN109430771A (en) * | 2019-01-17 | 2019-03-08 | 诸城中康农业开发有限公司 | A kind of pickling vegetable production technique |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN110881635A (en) * | 2019-12-27 | 2020-03-17 | 华南师范大学 | Method for inhibiting accumulation of nitrite in pickle by cordyceps militaris and application of method |
| CN111002750A (en) * | 2019-12-04 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Ornamental pickled vegetable handicraft preservation solution and preparation method thereof |
| CN112641067A (en) * | 2020-09-10 | 2021-04-13 | 重庆大学 | Processing method of novel antioxidant pickled vegetables rich in vitamin C |
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| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN111002750A (en) * | 2019-12-04 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Ornamental pickled vegetable handicraft preservation solution and preparation method thereof |
| CN110881635A (en) * | 2019-12-27 | 2020-03-17 | 华南师范大学 | Method for inhibiting accumulation of nitrite in pickle by cordyceps militaris and application of method |
| CN112641067A (en) * | 2020-09-10 | 2021-04-13 | 重庆大学 | Processing method of novel antioxidant pickled vegetables rich in vitamin C |
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