CN100490673C - Method for preparing mashed pickle - Google Patents

Abstract

The invention relates to a method for producing soil pickled vegetables, wherein it comprises that: washing and breaking block pickled vegetables, adding water as 5:1 mass ratio, beating into slurry via motor, adding water into pickled vegetables mother liquid to dilute into half density, mixing the mother liquid, slurry, and common salt as 1:1:0.12 for 1-2h, drying with eccentric dewater machine with 300deal filter network, to obtain soil slurry. The invention can reduce the time of pickled vegetables production and avoid nitrite.

Description

Method for preparing mashed pickle

One, technical field

The present invention relates to the pickles technology, particularly a kind of mud shape pickled vegetable making technology.

Two, background technology

Present known finished product pickles all are bulk, sheet or strip, and the pickled vegetable making time of these shapes is longer, generally needs 2-3 days, and are not convenient for the kind allotment, and taste is single.

Three, summary of the invention

The purpose of this invention is to provide a kind of method for preparing mashed pickle, to remedy the deficiency of conventional pickles.

The object of the present invention is achieved like this: block pickles raw material is cleaned chopping, break into pasty state with electric blender after adding water by the weight ratio of 5:1, after in pickle jar, getting pickles mother liquor thin up again and becoming a half strength, by adding jellyfish liquid: raw material is stuck with paste: the weight ratio of salt=1:1:0.12 is mixed, dried with the centrifugal drier that is added with 300 mesh filter screens through 1～2 hour, promptly get mud shape pickles.

Adopt such scheme, can receive following remarkable result:

1, owing to size, the became uneven of conventional pickles vegetable are even, be difficult to accurately grasp maturation time, thereby cause the half-cooked or peracid, over-salty of pickles, this programme then can be eliminated above-mentioned disadvantage fully.

2, because raw material is broken into pasty state, make its surface area increase thousands of times, it can be fully contacted with lactic acid bacteria in the mother liquor, the growth rate of lactic acid bacteria is improved greatly, thereby several days curing times of routine are shortened to 1～2 hour.

3, some vegetable is because quality is closely knit, and lactic acid bacteria is difficult to deep inside, and consequently bubble is not yet done for a long time, goes back very not affine vegetable of some lactic acid bacteria such as potato, Ipomoea batatas, adopts this law can both produce good to eat pickles.

4, because the acid of mud shape pickles, salty appropriateness, the granularity exquisiteness can adapt to the crowd of each age group widely and suffer from the crowd of tooth disease, also is easy to digestion.

5, add various condiment in the mud shape pickles and can both obtain the best effect of mixing thoroughly.

6, singly product are edible for mud shape pickles, are convenient to many kinds again and mix to obtain brand-new good taste.

7, because this law infusion time is ultrashort, can avoid the generation of assorted bacterium and nitrite.

8, the juice that throws away in will making adds the activity that can improve mother liquor in the altar in the pickle jar, be again the making mother liquor of abundance all set of mud shape pickles next time.

9, this law is very simple to operation.

Claims (1)

1, a kind of method for preparing mashed pickle, it is characterized in that: block pickles raw material is cleaned chopping, break into pasty state with electric blender after adding water by the weight ratio of 5:1, after in pickle jar, getting pickles mother liquor thin up again and becoming a half strength, by adding jellyfish liquid: raw material is stuck with paste: the weight ratio of salt=1:1:0.12 is mixed, through 1～2 hour, dry with the centrifugal drier that is added with 300 mesh filter screens.