CN101283702A - Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature - Google Patents
Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature Download PDFInfo
- Publication number
- CN101283702A CN101283702A CNA2008101097140A CN200810109714A CN101283702A CN 101283702 A CN101283702 A CN 101283702A CN A2008101097140 A CNA2008101097140 A CN A2008101097140A CN 200810109714 A CN200810109714 A CN 200810109714A CN 101283702 A CN101283702 A CN 101283702A
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- fresh
- pickled
- keeping
- keeping liquid
- vegetables
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- 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
Abstract
The invention relates to a method for keeping pickled Chinese cabbage, pickled vegetables and wild vegetables at room temperature, and is characterized in that the method comprises the following steps: soaking pickled Chinese cabbage, pickled vegetables and desalted wild vegetables respectively in a fresh-keeping liquid for 1-5 minutes, weighing and vacuum-bagging. The fresh-keeping liquid has a pH value of 3.0-4.0 and is composed of 1000-1500 ml of water, 1-1.5 g of sorbic acid, 2-4 g of sodium glutamate, 2.5-3.5 g of citric acid, 0.4-1.0 g of sodium metabisulfite, and 3.6-4.6 g of sodium benzoate. The raw materials of the fresh-keeping liquid are food additives permitted by World Health Organization (WHO) and National Ministry of Health. The method in the invention has the advantages that: with the fresh-keeping method, the pickled Chinese cabbage, pickled vegetables and wild vegetables have no toxicity and adverse effect and have good taste and freshness.
Description
Technical field
The present invention discloses the normal temperature fresh-keeping method of a kind of sauerkraut, pickles and hill dish.
Background technology
Various vegetables and hill dish seasonality are very strong, and the cycle is very short.The mountain delicacy hill cycle is shorter, about January.Can only pickledly store.Be easy to rot after sauerkraut, the pickles processing.More perishable after the desalination of hill dish, can't arrive marketing.
Summary of the invention
The normal temperature fresh-keeping method that the purpose of this invention is to provide a kind of sauerkraut, pickles and hill dish.
Technical scheme of the present invention is:
Hill dish after the sauerkraut that processes, pickles and the desalination was immersed respectively fresh-keeping liquid 1-5 minute, can be metered to bag and find time.
Described fresh-keeping liquid is: mass ratio meter, pH value 3.0-4.0, water 1000-1500ml, sorbic acid 1-1.5g, sodium glutamate 2-4g, citric acid 2.5-3.5g, sodium pyrosulfite 0.4-1.0g, Sodium Benzoate 3.6-4.6g.
The used raw material of described fresh-keeping liquid must be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
The invention has the beneficial effects as follows: owing to utilize preservation method of the present invention, make sauerkraut, pickles and hill dish after fresh-keeping, not only have no side effect, and promoted freshness and mouthfeel.
The specific embodiment
Embodiment 1:
Hill dish after the sauerkraut that processes, pickles and the desalination was immersed fresh-keeping liquid respectively 1 minute, be metered to bag and find time;
Described fresh-keeping liquid is: mass ratio meter, pH value 3.0, water 1000ml, sorbic acid 1g, sodium glutamate 2g, citric acid 2.5g, sodium pyrosulfite 0.4g, Sodium Benzoate 3.6g;
The used raw material of described fresh-keeping liquid must be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
Embodiment 2:
Hill dish after the sauerkraut that processes, pickles and the desalination was immersed fresh-keeping liquid respectively 5 minutes, be metered to bag and find time;
Described fresh-keeping liquid is: mass ratio meter, pH value 4.0, water 1500ml, sorbic acid 1.5g, sodium glutamate 4g, citric acid 3.5g, sodium pyrosulfite 1.0g, Sodium Benzoate 4.6g;
The used raw material of described fresh-keeping liquid must be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
Claims (1)
1, the normal temperature fresh-keeping method of sauerkraut, pickles and hill dish is characterized in that: the hill dish after the sauerkraut that processes, pickles and the desalination was immersed respectively fresh-keeping liquid 1-5 minute, be metered to bag and find time;
Described fresh-keeping liquid is: mass ratio meter, pH value 3.0-4.0, water 1000-1500ml, sorbic acid 1-1.5g, sodium glutamate 2-4g, citric acid 2.5-3.5g, sodium pyrosulfite 0.4-1.0g, Sodium Benzoate 3.6-4.6g;
The used raw material of described fresh-keeping liquid must be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101097140A CN101283702B (en) | 2008-06-06 | 2008-06-06 | Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101097140A CN101283702B (en) | 2008-06-06 | 2008-06-06 | Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101283702A true CN101283702A (en) | 2008-10-15 |
| CN101283702B CN101283702B (en) | 2010-12-08 |
Family
ID=40056282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101097140A Expired - Fee Related CN101283702B (en) | 2008-06-06 | 2008-06-06 | Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature |
Country Status (1)
| Country | Link |
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| CN (1) | CN101283702B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696936A (en) * | 2012-05-25 | 2012-10-03 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN103734285A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN104663870A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping agent capable of inhibiting pathogenic bacteria and preparation method thereof |
| CN105029263A (en) * | 2015-06-25 | 2015-11-11 | 盐城工学院 | Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
| CN100391349C (en) * | 2004-12-01 | 2008-06-04 | 王向前 | Fresh-keeping method for corn in normal temperature |
| CN101061846A (en) * | 2006-04-28 | 2007-10-31 | 毕节市乌蒙食品有限公司 | Method of producing the food having the flavor of red oil bracken |
-
2008
- 2008-06-06 CN CN2008101097140A patent/CN101283702B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696936A (en) * | 2012-05-25 | 2012-10-03 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN102696936B (en) * | 2012-05-25 | 2013-06-12 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN103734285A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN103734285B (en) * | 2013-12-25 | 2015-11-25 | 广西科技大学 | A kind of citrus fruit antistaling agent and preparation method thereof |
| CN104663870A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping agent capable of inhibiting pathogenic bacteria and preparation method thereof |
| CN105029263A (en) * | 2015-06-25 | 2015-11-11 | 盐城工学院 | Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa |
| CN105029263B (en) * | 2015-06-25 | 2019-03-15 | 盐城工学院 | A kind of Suaeda salsa, which is protected green lands, protects crisp fresh-keeping manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101283702B (en) | 2010-12-08 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101208 Termination date: 20130606 |