CN1191685A

CN1191685A - Low-salt nutritious pickles and its preparation

Info

Publication number: CN1191685A
Application number: CN98105042A
Authority: CN
Inventors: 郑太灿
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-03-04
Filing date: 1998-03-04
Publication date: 1998-09-02

Abstract

The preparation of low-salt nutritious pickles features that vegetable after initial pickling, desalting and dewatering is re-pickled in nutritious seasoning liquid prepared with various components. The low-salt nutritious pickles thus pickled has low salt content and thus no harmfulness of high salt content to health and is delicious and rich in nutrients.

Description

The preparation method of low-salt nutritious pickles

The present invention relates to the vegetables manufacture field.The processing method that particularly relates to a kind of low-salt nutritious pickles.

Existing salty, the method for salting of pickles adopts the disposable method of pickling of geavy salt mostly, what method was pickled thus is salty, the pickles salt content is up to about 15%, not only influence mouthfeel, and to the elderly and suffer from hypertension, the heart patient's is healthy unfavorable, existing salty for solving, the problem that the pickles salt content is high, Chinese patent 94112000 has proposed a kind of less salt hot pickled mustard tube preparation method, though this method also proposes the hot pickled mustard tube that salted down is carried out desalting processing, but the still traditional disposable method of pickling that adopts, the hot pickled mustard tube salt content of pickling with this method has reduced, but mouthfeel and nutrition are still unsatisfactory.

" palace wood ", the vegetables of popular name " day green perfume (or spice) " are a kind of novel vegetable kinds that wild bush is formed through domestication for many years, the bud nose part of this vegetables Shiqi shrub, its mouthfeel is smooth tender and crisp, the game giving off a strong fragrance, contain rich in protein, multivitamin and trace element, nutrition is high more than other vegetables, thereby extremely consumer's welcome, further process or storage but can not in time sell sometimes and need when this dish is concentrated listing in the busy season, but have not yet to see the method that these shrub vegetables are effectively handled.

The purpose of this invention is to provide a kind of is primary raw material with palace wood, makes vegetables after pickling have the method for salting of the low-salt nutritious pickles that GOOD TASTE, low saline salinity and better nutritivity be worth.

For achieving the above object, the invention provides a kind of method for salting of low-salt nutritious pickles, it be with through just salt down, vegetables behind the desalting and dewatering put into the nutritious flavouring liquid secondary for preparing and return and salt down, this method mainly comprises:

One, use cold rinsing clean after 5-10 minute again with the salt water rinse of 3%-6% selected good vegetables;

Two, vegetables that rinsing is clean are put into 16% the salt solution that contains the 0.1%-0.3% citric acid and soaked 20-30 days;

Three, the vegetables after will soaking are soaked with filtered water and carry out desalting processing after 12-24 hour;

Four, with the vegetables after the desalination with filtered water repeatedly rinsing be lower than 3% until salt content;

Five, squeezing dewaters, and makes the water content in the vegetables be lower than 35%;

Six, preparation nutritious flavouring liquid, the composition of nutritious flavouring liquid (percentage by weight) comprising:

Castor sugar 5%-13%

Refining salt compounded of iodine 1.8%-2.5%

Acetin 4%-7%

Light soy sauce 12%-30%

Monosodium glutamate 2.5%-4%

Citric acid 0.1%-0.2%

Chilli powder 1%-3%

Thick chilli sauce 0.1%-1%

Anistree 0.3%-0.5%

Ginger 1%-2%

Cooking wine 1%-3%

100-120 of vitamin cs

Potassium sorbate 0.06%-0.10%

Water 33.88%-71.14%

Putting into the nutritious flavouring liquid for preparing when seven, the vegetables behind the desalting and dewatering being cooled to room temperature returns and salted down 24-48 hour;

Eight, pick up and be divided in container or the non-toxic plastic retort pouch after draining away the water, vacuum-pumping and sealing is put into 100 degree boiling water boilings then and was carried out sterilization in 35-40 minute, gets product after the cooling.

Pickles with this method eyelash system are fresh and crisp, moderately sour and sweet, and the taste sweet-smelling, nutritious, salt content is lower than 5%.

The preferred embodiments of the present invention are as follows:

1, wood vegetables in the palace after selected being used for 4% salt water rinse uses cold boiling water rinsing clean again after 6 minutes;

2, palace wood that rinsing is clean is put into 16% the salt solution that contains 0.2% citric acid and was soaked 25 days;

3, the palace wood after will soaking soaks with filtered water and carries out desalting processing after 18 hours;

4, with the palace wood after the desalination with filtered water repeatedly rinsing be lower than 3% until its salt content;

5, the wood squeezing of the palace after the desalination rinsing is dewatered, make its water content be lower than 35%;

6, preparation nutritious flavouring liquid, the prescription of nutritious flavouring liquid (percentage by weight) is:

Castor sugar 6.5%;

Refining salt compounded of iodine 1.8%;

Cruel smart 4.5%;

Light soy sauce 28%;

Monosodium glutamate 3.1%;

Citric acid 0.15%;

Chilli powder 0.15%;

Thick chilli sauce 0.5%

Anistree 0.4%

Ginger 1.5%

Cooking wine 2%

110 of vitamin cs

Potassium sorbate 0.05%

After the various components in certain proportion of above-mentioned prescription are prepared, be dissolved in that (ratio of water is 50%) gets final product in the hot water of 80 degree.

Putting into the nutritious flavouring liquid for preparing when 7, the palace wood behind the desalting and dewatering being cooled to room temperature returns and salted down 35 hours;

8, pick up to drain and be divided in container or the non-toxic plastic retort pouch, vacuum-pumping and sealing is put into the boiling water boilings of 100 degree then and was carried out sterilization in 30 minutes, gets final product after the cooling.

Claims

1, a kind of preparation method of low-salt nutritious pickles comprises selected vegetables, with salt solution and cold boiling water rinsing, it is characterized in that, this method be with through just salt down, the vegetables of desalting and dewatering after handling put into the nutritious flavouring liquid for preparing again and carry out secondary and return and salt down.

2, the preparation method of low-salt nutritious pickles as claimed in claim 1 is characterized in that, described vegetables first salts down, the method for desalting and dewatering comprises:

A, use cold boiling water rinsing clean after 5-10 minute again with the salt water rinse of 3%-6% selected good vegetables

B, the vegetables that rinsing is clean are put into 16% the salt solution that contains the 0.1%-0.3% citric acid and soaked 20-30 days;

C, the vegetables after will soaking are soaked with filtered water and carried out desalting processing in 12-24 hour;

D, with the vegetables after the desalination with filtered water repeatedly rinsing be lower than 3% until its salt content;

E, squeezing dewater, and make that the content of water is lower than 35% in the vegetables.

3, the preparation method of low-salt nutritious pickles as claimed in claim 1 is characterized in that, the composition of described nutritious flavouring liquid (percentage by weight) comprising:

Castor sugar 5%-13%

Refining salt compounded of iodine 1.8%-2.5%

Acetin 4%-7%

Light soy sauce 12%-30%

Monosodium glutamate 2.5%-4%

Citric acid 0.1%-0.2%

Chilli powder 1%-3%

Thick chilli sauce 0.1%-1%

Anistree 0.3%-0.5%

Ginger 1%-2%

Cooking wine 1%-3%

100-120 of vitamin cs

Potassium sorbate 0.06%-0.10%

Water 33.88%-71.14%

4, the preparation method of low-salt nutritious pickles as claimed in claim 1 is characterized in that described secondary returns that to salt down be the vegetables behind the desalting and dewatering to be put into the nutritious flavouring liquid that contains multiple composition for preparing pickled 24-48 hour again.

5, the preparation method of low-salt nutritious pickles as claimed in claim 1 is characterized in that this method is mainly used in pickling of palace wood shrub vegetables.

6, the preparation method of low-salt nutritious pickles as claimed in claim 1 is characterized in that this method also can be used for the processing of other vegetables.