CN101982110A - Method for processing pickles by utilizing sea buckthorn juice - Google Patents
Method for processing pickles by utilizing sea buckthorn juice Download PDFInfo
- Publication number
- CN101982110A CN101982110A CN2010102800408A CN201010280040A CN101982110A CN 101982110 A CN101982110 A CN 101982110A CN 2010102800408 A CN2010102800408 A CN 2010102800408A CN 201010280040 A CN201010280040 A CN 201010280040A CN 101982110 A CN101982110 A CN 101982110A
- Authority
- CN
- China
- Prior art keywords
- juice
- sea buckthorn
- pickle
- pickles
- buckthorn juice
- 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
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for processing pickle by utilizing sea buckthorn juice, belonging to the technical field of food processing. In the invention, the characteristic that the sea buckthorn has rich nutrient is fully utilized, the sea buckthorn juice and auxiliary materials including table salt, natural flavor, food additive (calcium chloride) are used to prepare pickle juice with sour as the main flavor, and the novel pickles with unique flavor, which can be pickled by the pickle juice, maintains the nutrient elements of the sea buckthorn juice and the nutrient in vegetables at the same time.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method of utilizing sea-buckthorn juice processing pickles.
Background technology
Sea buckthorn fruit is nutritious, contains each seed amino acid of multivitamin, aliphatic acid, trace element, linoleic acid, Hippophate flavone, superoxides isoreactivity material and needed by human body according to surveying and determination in its fruit.Wherein Vit C contents is high, and in per 100 gram fruit juice, Vit C contents can reach the 825-1100 milligram, is 2-3 times of Kiwi berry, have the king's of vitamin C laudatory title.These compositions can play balanced nutritious, conditioning functions, the metabolic effect of adjusting to the different physiological system of human body, thereby human body is played comprehensive health-care effect, be described as the mankind's tool of 21st century nourishing healthy and the medical plant of development prospect by international medicine and pharmacology and nutrition expert.
Pickles are meant in order to be beneficial to long storage time vegetables by fermentation.In general, so long as the vegetables of fibre-enrich or fruit can be made into pickles.Pickles contain abundant vitamin and inorganic matters such as calcium, phosphorus, can provide prescribing adequate nutrition for human body, again can the prevention of arterial sclerosis etc. disease; Abundant biodiasmin is arranged in the pickles, and it can suppress the growth of spoilage organisms in the enteron aisle, weakens the product toxic action of spoilage organisms at enteron aisle, and helpful digestion, prevents constipation, prevents cell senescence, reduces cholesterol, effect such as antitumor; Pickles can promote the absorption of human body to ferro element.
Chinese patent 02152362.2 has been introduced a kind of seabuckthorn fruit rice vinegar, and it is that the Chinese sorghum, the wheat that produce with northeast are primary raw material, is auxiliary material with the fructus hippophae, and multiple working procedures such as system, filtration, sterilization are refining forms through brewageing, converting.It contains the multiple materials of keeping the human body normal physiological such as the yellow cave of several amino acids, vitamin, class, betaine, and these materials grow to human body, increases intelligence, improves aspect such as immunity and all bring into play very important effect; Chinese patent 96117770.5 disclosure of the Invention a kind of oat hippophae rhamnoides nutritious wine, adopting grain neutral spirit is the wine base, raw materials such as the oat of adding 20-25%, sea-buckthorn place the wine altar to soak more than 70 days under the normal temperature in the wine base, refilter, get juice, packing, get nourishment wine, this nourishment wine is nutritious, belongs to natural green food, and it contains 20 seed amino acids, and fatty and higher linoleic acid and several mineral materials, also contain multivitamin.It not only has good food therapy effect, and efficiently lactagogue provides material base for country advocates breast-feeding; Chinese patent 94112707.9 relates to a kind of local flavor pickled vegetable, provide a kind of 16 kinds of seasoning matter such as rice wine, pericarpium arecae, olive skin that utilize, the high flavour nutrient pickles of a kind of GOOD TASTE that 18 kinds of raw materials such as cabbage, red flesh radish, meat celery are made through technologies such as system juice, kneading, fermentations; Chinese patent 98113712.1 discloses a kind of serial health salted vegetables, pickles, pickles, it is primary raw material with edible herbal plants elscholtiza or serves as that main auxiliary material is made with the elscholtiza, the unique faint scent taste that not only has elscholtiza has the health-care effect that is good for the stomach, promotes digestion, increases appetite, nourishing lung and kidney again to human body.Domestic patent does not all relate to the method for utilizing sea-buckthorn juice to make pickles.
Summary of the invention
The objective of the invention is to utilize sea-buckthorn juice and be equipped with salt, natural flavouring, food additives and make pickle juice based on tart flavour, with the novel nourishing pickles of this pickle juice infusion, in the nutrient that keeps sea-buckthorn juice, the nutrition of vegetables and the local flavor of pickles have also been kept.
Description of drawings
Sea-buckthorn juice pickles process chart.
The specific embodiment
(1) utilize sea-buckthorn juice and be equipped with salt, natural flavouring, food additives (calcium chloride) and make the pickle juice based on tart flavour, regulate pH value with drinking water, make pH value between 2.0-3.0, the salt addition is 4%-8% (a pickle juice percentage by weight).
(2) behind the washing of fresh vegetables process, cutting (or non-divided) blanching, the draining, put into container (bottle, cylinder etc.) and add the pickle juice sealed container port that 1 method is made, being placed on low temperature place (0-10 ℃) was edible through 24 hours.
Claims (2)
- A kind of method of utilizing sea-buckthorn juice processing pickles, these method processing pickles have following feature:1. utilize sea-buckthorn juice and be equipped with salt, natural flavouring, food additives (calcium chloride) and make the pickle juice based on tart flavour, regulate the pH value with drinking water, make the pH value between 2.0-3.0, the salt addition is 4%-8% (a pickle juice percentage by weight);
- 2. behind the washing of fresh vegetables process, cutting (or non-divided), blanching, the draining, put into container (bottle, cylinder etc.) and add the pickle juice sealed container port of making, being placed on low temperature place (0-10 ℃) was edible through 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102800408A CN101982110B (en) | 2010-09-14 | 2010-09-14 | Method for processing pickles by utilizing sea buckthorn juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102800408A CN101982110B (en) | 2010-09-14 | 2010-09-14 | Method for processing pickles by utilizing sea buckthorn juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101982110A true CN101982110A (en) | 2011-03-02 |
| CN101982110B CN101982110B (en) | 2012-06-27 |
Family
ID=43619042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102800408A Expired - Fee Related CN101982110B (en) | 2010-09-14 | 2010-09-14 | Method for processing pickles by utilizing sea buckthorn juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101982110B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048281A (en) * | 2017-06-14 | 2017-08-18 | 姜书玉 | A kind of low temperature lactic acid vegetables pickled vegetable processing method |
| CN109953301A (en) * | 2019-04-27 | 2019-07-02 | 湖南津山口福食品有限公司 | A kind of old multiple method for salting of altar sauerkraut |
| CN114947083A (en) * | 2022-05-24 | 2022-08-30 | 山农股份有限公司 | Complex microbial inoculant, fermented pickled vegetable and preparation method of fermented pickled vegetable |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088388A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Sichuan pickles and the making process |
| CN101147560A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Process for preparing pickled vegetable products |
| CN101658280A (en) * | 2008-08-28 | 2010-03-03 | 王可权 | Method for preparing pickled vegetables in western style |
| CN101664144A (en) * | 2009-09-09 | 2010-03-10 | 辛保山 | Kimchi and preparation method thereof |
-
2010
- 2010-09-14 CN CN2010102800408A patent/CN101982110B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088388A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Sichuan pickles and the making process |
| CN101147560A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Process for preparing pickled vegetable products |
| CN101658280A (en) * | 2008-08-28 | 2010-03-03 | 王可权 | Method for preparing pickled vegetables in western style |
| CN101664144A (en) * | 2009-09-09 | 2010-03-10 | 辛保山 | Kimchi and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048281A (en) * | 2017-06-14 | 2017-08-18 | 姜书玉 | A kind of low temperature lactic acid vegetables pickled vegetable processing method |
| CN109953301A (en) * | 2019-04-27 | 2019-07-02 | 湖南津山口福食品有限公司 | A kind of old multiple method for salting of altar sauerkraut |
| CN114947083A (en) * | 2022-05-24 | 2022-08-30 | 山农股份有限公司 | Complex microbial inoculant, fermented pickled vegetable and preparation method of fermented pickled vegetable |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101982110B (en) | 2012-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564562B (en) | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage | |
| CN102578591B (en) | Vegetarian food and preparation method thereof | |
| CN103689090A (en) | Milk beverage formula containing algae | |
| CN102342467B (en) | Needle mushroom-containing pickle and making method thereof | |
| CN103734688A (en) | Edible mushroom favor sauce and making method thereof | |
| CN101322567B (en) | Method of processing nourishing seafood gruel | |
| CN101664162B (en) | Pickled pepper and mushroom sauce and preparation method thereof | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN104855772A (en) | Maca enzyme and preparation method thereof | |
| CN102090592A (en) | Papaw pieces and production method thereof | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN102178291B (en) | Banana dietary vegetable fiber drink and production method thereof | |
| CN107509974A (en) | A kind of canned pork luncheon meat of furtherance length digestion and preparation method thereof | |
| CN101982110B (en) | Method for processing pickles by utilizing sea buckthorn juice | |
| CN104719932A (en) | Healthy pork luncheon meat can and preparation method thereof | |
| CN106852426A (en) | A kind of preparation method of the banana skin beverage with hypotensive activity | |
| CN105010531A (en) | Formula and production method of yoghourt milk tea | |
| CN103947754B (en) | Purple sweet potato rice wine milk beverage and preparation method thereof | |
| KR20160107929A (en) | Manufactring Method for Low Salt Broccoli Leaf Kimchi by Fermentation of Lactic Acid Bacteria | |
| CN101647548B (en) | Protogenic state fermenting type burdock-watermelon jam | |
| CN102987310A (en) | Clover production and processing method | |
| CN102293236A (en) | Preparation method of suaeda can | |
| CN101869267A (en) | Preparation method for preparing pleurotus nebrodensis hydrolysis liquid by biological enzyme technology | |
| CN102344864A (en) | Fruit wine of cassava | |
| CN103251011B (en) | Healthcare pickle mainly prepared from jerusalem artichoke and preparation method of healthcare pickle |
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 | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120627 Termination date: 20130914 |