CN1099576A - 一种用于腌制腌渍原料的方法 - Google Patents
一种用于腌制腌渍原料的方法 Download PDFInfo
- Publication number
- CN1099576A CN1099576A CN94106443A CN94106443A CN1099576A CN 1099576 A CN1099576 A CN 1099576A CN 94106443 A CN94106443 A CN 94106443A CN 94106443 A CN94106443 A CN 94106443A CN 1099576 A CN1099576 A CN 1099576A
- Authority
- CN
- China
- Prior art keywords
- raw material
- vacuum
- pickled
- pickled raw
- pickling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 49
- 235000021110 pickles Nutrition 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 238000011282 treatment Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims description 68
- 238000005554 pickling Methods 0.000 claims description 41
- 240000008067 Cucumis sativus Species 0.000 claims description 14
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 14
- 235000013882 gravy Nutrition 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 11
- 230000004151 fermentation Effects 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000006073 displacement reaction Methods 0.000 description 6
- 241000628997 Flos Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000004243 sweat Anatomy 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
- 238000010924 continuous production Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- XTEGARKTQYYJKE-UHFFFAOYSA-M Chlorate Chemical compound [O-]Cl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 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
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 206010061619 Deformity Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000012856 packing Methods 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
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000009418 renovation Methods 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
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (18)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/075,740 US6110513A (en) | 1993-06-11 | 1993-06-11 | Method of curing pickle stock |
US075,740 | 1993-06-11 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1099576A true CN1099576A (zh) | 1995-03-08 |
CN1066616C CN1066616C (zh) | 2001-06-06 |
Family
ID=22127703
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN94106443A Expired - Fee Related CN1066616C (zh) | 1993-06-11 | 1994-06-10 | 一种用于腌制腌渍原料的方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US6110513A (zh) |
EP (1) | EP0628253B1 (zh) |
CN (1) | CN1066616C (zh) |
CA (1) | CA2120834C (zh) |
DE (1) | DE69420461T2 (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102423082A (zh) * | 2011-11-09 | 2012-04-25 | 烟台市喜旺食品有限公司 | 一种肉制品变压风味渗透方法 |
CN103610005A (zh) * | 2013-11-29 | 2014-03-05 | 西华大学 | 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法 |
CN103766930A (zh) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | 一种真空与加压交替加速肉类腌制的方法 |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE69704119T2 (de) * | 1996-05-17 | 2001-08-02 | Unilever N.V., Rotterdam | Verfahren zur konservierung unter hochdruck |
US6242025B1 (en) * | 1999-08-04 | 2001-06-05 | James Lesky | Method and apparatus for food marinating |
AU2001294981A1 (en) * | 2000-10-06 | 2002-04-22 | H.J. Heinz Company | Agitation in a filler bowl |
US7601372B2 (en) * | 2006-04-05 | 2009-10-13 | Bay Valley Foods, Llc | Continuous pickle desalting process and apparatus |
US20150110922A1 (en) * | 2013-10-18 | 2015-04-23 | Fermenting Solutions International, Llc | Quick pickle fermentation cure |
US9585415B2 (en) | 2013-10-18 | 2017-03-07 | Fermenting Solutions International, Llc | Quick pickle fermentation cure |
CN109222023A (zh) * | 2018-09-19 | 2019-01-18 | 四川东坡中国泡菜产业技术研究院 | 一种快速真空浸渍泡菜的制备方法及装置 |
US11584572B2 (en) * | 2019-07-01 | 2023-02-21 | Michael J. Deeb | Pickling device with pressured cavity and related methods |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR543755A (fr) * | 1921-10-21 | 1922-09-08 | Procédé pour la conservation des denrées périssables, animales ou végétales | |
US1890475A (en) * | 1928-06-08 | 1932-12-13 | Pfaudler Co Inc | Method of treating products |
US2291704A (en) * | 1939-03-30 | 1942-08-04 | George A Fisher | Method of packing food products |
US3070444A (en) * | 1959-09-11 | 1962-12-25 | Beatrice Foods Co | Process for preparing pickles |
US3476078A (en) * | 1966-07-20 | 1969-11-04 | Bahnson Co | Vacuum impregnating apparatus |
US3843810A (en) * | 1970-08-03 | 1974-10-22 | Fehmerling Ass | Process of air evacuation of foods under ultra-low pressure |
FR2421566A1 (fr) * | 1978-04-05 | 1979-11-02 | Rossignol Jean Francois | Procede de traitement de matieres alimentaires |
US4331691A (en) * | 1980-07-10 | 1982-05-25 | Washington State University Research Foundation, Inc. | Vacuum pressure infiltration process for fresh produce |
FR2510872A1 (fr) * | 1981-08-07 | 1983-02-11 | Seratec Sarl | Procede et installation de traitement et de conservation de denrees telles que les champignons |
FR2512643B1 (fr) * | 1981-09-11 | 1988-09-16 | Bournier Edgard | Procede ameliore de blanchiment de champignons et autres legumes |
FR2552630B2 (fr) * | 1983-10-04 | 1989-06-23 | Spinoglio Mario | Procede ameliore de blanchiment de champignons et autres legumes, et appareillage pour sa mise en oeuvre |
US4789558A (en) * | 1986-02-27 | 1988-12-06 | Oscar Mayer Foods Corporation | Method for producing sweet pickles |
-
1993
- 1993-06-11 US US08/075,740 patent/US6110513A/en not_active Expired - Lifetime
-
1994
- 1994-04-08 CA CA002120834A patent/CA2120834C/en not_active Expired - Lifetime
- 1994-06-03 EP EP94304025A patent/EP0628253B1/en not_active Expired - Lifetime
- 1994-06-03 DE DE69420461T patent/DE69420461T2/de not_active Expired - Lifetime
- 1994-06-10 CN CN94106443A patent/CN1066616C/zh not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102423082A (zh) * | 2011-11-09 | 2012-04-25 | 烟台市喜旺食品有限公司 | 一种肉制品变压风味渗透方法 |
CN103610005A (zh) * | 2013-11-29 | 2014-03-05 | 西华大学 | 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法 |
CN103610005B (zh) * | 2013-11-29 | 2015-04-08 | 西华大学 | 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法 |
CN103766930A (zh) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | 一种真空与加压交替加速肉类腌制的方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1066616C (zh) | 2001-06-06 |
DE69420461T2 (de) | 1999-12-23 |
CA2120834C (en) | 2003-02-25 |
CA2120834A1 (en) | 1994-12-12 |
US6110513A (en) | 2000-08-29 |
DE69420461D1 (de) | 1999-10-14 |
EP0628253B1 (en) | 1999-09-08 |
EP0628253A1 (en) | 1994-12-14 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
ASS | Succession or assignment of patent right |
Owner name: DI AN PROFESSIONAL INTELLECTUAL PROPERTY SERVICES Free format text: FORMER OWNER: DEAN FOODS COMPANY Effective date: 20050805 |
|
C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20050805 Address after: American Texas Patentee after: Dean professional Intellectual Property Services Ltd Address before: Illinois State Patentee before: Dean Foods Company |
|
C56 | Change in the name or address of the patentee |
Owner name: THF SECURITIES PARTNERS CO. Free format text: FORMER NAME OR ADDRESS: DI AN PROFESSIONAL INTELLECTUAL PROPERTY SERVICES CO.LTD. |
|
CP03 | Change of name, title or address |
Address after: The United States Illinois State Patentee after: THF Securities Limited Partners Address before: American Texas Patentee before: Dean professional Intellectual Property Services Ltd |
|
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20010606 Termination date: 20120610 |