CN102793133A - Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables - Google Patents

Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables Download PDF

Info

Publication number
CN102793133A
CN102793133A CN2012103248620A CN201210324862A CN102793133A CN 102793133 A CN102793133 A CN 102793133A CN 2012103248620 A CN2012103248620 A CN 2012103248620A CN 201210324862 A CN201210324862 A CN 201210324862A CN 102793133 A CN102793133 A CN 102793133A
Authority
CN
China
Prior art keywords
jerusalem artichoke
pickles
prescription
mixing
pickled vegetables
Prior art date
Application number
CN2012103248620A
Other languages
Chinese (zh)
Inventor
朱婷
王明法
孙乐六
梁艳辉
王婷婷
Original Assignee
江苏恒顺醋业股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 江苏恒顺醋业股份有限公司 filed Critical 江苏恒顺醋业股份有限公司
Priority to CN2012103248620A priority Critical patent/CN102793133A/en
Publication of CN102793133A publication Critical patent/CN102793133A/en

Links

Abstract

The invention discloses a mixing formula of jerusalem artichoke pickled vegetables and a preparation method of the jerusalem artichoke pickled vegetables. A formula required to be mixed in every 100kg of jerusalem artichoke comprises 3-10kg of white granulated sugar, 1-5kg of soy sauce, 8-18kg of spiced vinegar, 0.5-5kg of sodium glutamate, 0.5-3kg of sesame oil, 0.2-5kg of red camphor oil, 3-10kg of ground pepper, 0.2-1kg of citric acid and 2-10kg of high maltose. A preparation process of the jerusalem artichoke pickled vegetables comprises pickling; picking; washing, desalting and dehydrating; pickling, dehalogenation and mixing, thus the jerusalem artichoke pickled vegetables are obtained. By adopting the preparation method disclosed by the invention, a product period of a product can be shortened, equipment investment is reduced, and processes are reduced; and the obtained jerusalem artichoke pickled vegetables are rich in sauce flavour and unique in taste, has low sugar and low salt and meets modern healthy dietary requirement, and the product is convenient to carry and eat.

Description

A kind of system of the mixing prescription of jerusalem artichoke pickles and the preparation method of jerusalem artichoke pickles

Technical field

The present invention relates to foods processing technique, specifically a kind of jerusalem artichoke pickles are mixed system prescription and with the preparation method of jerusalem artichoke pickles.

Background technology

Existing jerusalem artichoke pickles taste is single, and salinity, sugar are higher; The technological process of production of existing bottled pickles: pickle → sauce system → choose dish → wash dish → wash cup → empty bottle check → dress glass → endure halogen, filling halogen, seal → sterilization → cooling → photograph cup → air-dry → decals → vanning; But existing technology existing problems: 1. the production cycle is long, cost is high; 2. equipment investment is high; 3. product carries inconvenience.

Summary of the invention

In order to overcome the deficiency of prior art, first purpose of the present invention is to provide a kind of system of the mixing prescription that can give the jerusalem artichoke pickles of product sauce fragrant breeze flavor.

Second purpose of the present invention is to provide a kind of preparation method that can shorten the jerusalem artichoke pickles of product sauce system production cycle.

The 3rd purpose of the present invention be to provide a kind of utilize above-mentioned mix that system prescription and preparation method make be rich in sauce fragrance, special taste, the jerusalem artichoke pickles of low sugar less salt.

In order to solve above-mentioned first purpose; The technical scheme that the present invention adopted is: a kind of system of mixing prescription of jerusalem artichoke pickles, the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 3~10kg, soy sauce 1~5kg, aromatic vinegar 8~18 kg, sodium glutamate 0.5~5 kg, sesame oil 0.5~3kg, chilli oil 0.2~5kg, mill green pepper 3~10 kg, citric acid 0.2~1kg, high malt sugar 2~10kg.

In order to solve above-mentioned second purpose, the technical scheme that the present invention adopted is: a kind of preparation method of jerusalem artichoke pickles, this method comprises the steps:

1) choosing the jerusalem artichoke of pickling selects, cuts the dish;

2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;

3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 200~500 kg, water 500~800kg, potassium sorbate 0.8~1.25kg, the infusion time is 2~12 hours and according to the time of selecting infusion season; Contain salt 8~14% in wherein said rare sweet halogen;

4) dehalogenation;

5) mix system: the system of the mixing prescription of every 100kg jerusalem artichoke, for: white granulated sugar 3~10kg, soy sauce 1~5kg, aromatic vinegar 8~18 kg, sodium glutamate 0.5~5 kg, sesame oil 0.5~3kg, chilli oil 0.2~5kg, mill green pepper 3~10 kg, citric acid 0.2~1kg, high malt sugar 2~10kg;

The jerusalem artichoke that obtains behind the step 4) dehalogenation is mixed system with the above-mentioned system prescription mixed, make tasty pickled again 1~4 hour and according to the time of selecting season to pickle; Promptly obtain said jerusalem artichoke pickles.

Easy for carrying and eating for product, with the jerusalem artichoke pickles vacuum seal packing that obtains after pickling, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 10~25min.

Compared with prior art, the invention has the beneficial effects as follows: adopt preparation method of the present invention can shorten life cycle of the product, reduce equipment investment, reduce operation; Can make the jerusalem artichoke pickles that make be rich in sauce fragrance, special taste, the low sugar less salt meets the requirement of health diet now, and product is easy for carrying and eating.

The specific embodiment

Through concrete embodiment the present invention is further specified below; Should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; Can also make some modification and improvement, these also should be regarded as belonging to protection scope of the present invention.

Embodiment 1: a kind of system of mixing prescription of jerusalem artichoke pickles, the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 3kg, soy sauce 1kg, aromatic vinegar 8 kg, sodium glutamate 0.5 kg, sesame oil 0.5kg, chilli oil 0.2kg, mill green pepper 3 kg, citric acid 0.2 kg, high malt sugar 2kg.

A kind of preparation method of jerusalem artichoke pickles, this method is:

1) choosing the jerusalem artichoke of pickling selects, cuts the dish;

2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;

3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 200 kg, water 800kg, potassium sorbate 0.8 kg, the infusion time is 2 hours during summer; Contain salt 8% in wherein said rare sweet halogen;

4) dehalogenation;

5) mix system: adopt the system of the mixing prescription of above-mentioned jerusalem artichoke pickles, make tasty pickling 1 hour during summer;

6) with above-mentioned pickles vacuum seal packing of mixing after the system, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 10min, promptly obtains the jerusalem artichoke pickles.

Embodiment 2: a kind of system of mixing prescription of jerusalem artichoke pickles, the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 10kg, soy sauce 5kg, aromatic vinegar 18 kg, sodium glutamate 5 kg, sesame oil 3kg, chilli oil 5kg, mill green pepper 10 kg, citric acid 1 kg, high malt sugar 10kg.

A kind of preparation method of jerusalem artichoke pickles, this method is:

1) choosing the jerusalem artichoke of pickling selects, cuts the dish;

2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;

3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 500 kg, water 500 kg, potassium sorbate 1.25 kg, the infusion time is 12 hours during winter; Contain salt 14% in wherein said rare sweet halogen;

4) dehalogenation;

5) mix system: adopt the system of the mixing prescription of above-mentioned jerusalem artichoke pickles, make tasty pickling 4 hours during winter;

6) with above-mentioned pickles vacuum seal packing of mixing after the system, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 25min, promptly obtains the jerusalem artichoke pickles.

Embodiment 3: a kind of system of mixing prescription of jerusalem artichoke pickles, the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 6kg, soy sauce 3kg, aromatic vinegar 15 kg, sodium glutamate 2 kg, sesame oil 1.5kg, chilli oil 3kg, mill green pepper 8 kg, citric acid 0.6kg, high malt sugar 4kg.

A kind of preparation method of jerusalem artichoke pickles, this method is:

1) choosing the jerusalem artichoke of pickling selects, cuts the dish;

2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;

3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 400 kg, water 600kg, potassium sorbate 1kg, the infusion time is 6 hours during spring; Contain salt 8~14% in wherein said rare sweet halogen;

4) dehalogenation;

5) mix system: adopt the system of the mixing prescription of above-mentioned jerusalem artichoke pickles, make tasty pickling 2.5 hours during spring;

6) with above-mentioned pickles vacuum seal packing of mixing after the system, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 20min, promptly obtains the jerusalem artichoke pickles.

Embodiment 4: a kind of system of mixing prescription of jerusalem artichoke pickles, the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 8kg, soy sauce 2kg, aromatic vinegar 13 kg, sodium glutamate 3 kg, sesame oil 2kg, chilli oil 2kg, mill green pepper 6kg, citric acid 0.4kg, high malt sugar 8kg.

A kind of preparation method of jerusalem artichoke pickles, this method is:

1) choosing the jerusalem artichoke of pickling selects, cuts the dish;

2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;

3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 300 kg, water 700kg, potassium sorbate 1kg, the infusion time is 8 hours during autumn; Contain salt 8~14% in wherein said rare sweet halogen;

4) dehalogenation;

5) mix system: adopt the system of the mixing prescription of above-mentioned jerusalem artichoke pickles, make tasty pickling 2 hours during autumn;

6) with above-mentioned pickles vacuum seal packing of mixing after the system, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 20min, promptly obtains the jerusalem artichoke pickles.

 

Below through the detection data of jerusalem artichoke pickles being come further explaination beneficial effect of the present invention.

 

Test item Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 The jerusalem artichoke pickles that existing method makes Salinity (g/100g) 1.96 4.99 4.07 3.24 6.78 Total acid is (with acetometer, g/100g) 0.47 1.05 0.87 0.76 0.07 Reduced sugar (g/100g) 2.16 7.67 4.42 5.64 9.13

Conclusion:, can find out that the jerusalem artichoke pickles that make with the inventive method are starkly lower than jerusalem artichoke pickles in the existing market on salinity and sugar, meet the requirement of modern health diet " low sugar less salt " through detection to product salinity, reduced sugar; And in the product preparation, added zhenjiang vinegar, and eat a little vinegar more, not only can increase appetite, promote the stomach digestion power that softening blood vessel, reduction blood fat etc. is also had certain help.

Claims (4)

1. the system of mixing of jerusalem artichoke pickles is filled a prescription; It is characterized in that the required prescription of mixing system is in every 100kg jerusalem artichoke: white granulated sugar 3~10kg, soy sauce 1~5kg, aromatic vinegar 8~18 kg, sodium glutamate 0.5~5 kg, sesame oil 0.5~3kg, chilli oil 0.2~5kg, mill green pepper 3~10 kg, citric acid 0.2~1kg, high malt sugar 2~10kg.
2. the preparation method of jerusalem artichoke pickles is characterized in that, this method comprises the steps:
1) choosing the jerusalem artichoke of pickling selects, cuts the dish;
2) with the jerusalem artichoke that cuts, wash dish, desalination, dehydration, the salt content of desalination to jerusalem artichoke is till 1~5%;
3) infusion, wherein used infusion halogen prescription is: rare sweet halogen 200~500 kg, water 500~800kg, potassium sorbate 0.8~1.25kg, the infusion time is 2~12 hours and according to the time of selecting infusion season; Contain salt 8~14% in wherein said rare sweet halogen;
4) dehalogenation;
5) mix system: the system of the mixing prescription of every 100kg jerusalem artichoke, for: white granulated sugar 3~10kg, soy sauce 1~5kg, aromatic vinegar 8~18 kg, sodium glutamate 0.5~5 kg, sesame oil 0.5~3kg, chilli oil 0.2~5kg, mill green pepper 3~10 kg, citric acid 0.2~1kg, high malt sugar 2~10kg;
The jerusalem artichoke that obtains behind the step 4) dehalogenation is mixed system with the above-mentioned system prescription mixed, make tasty pickled again 1~4 hour and according to the time of selecting season to pickle; Promptly obtain said jerusalem artichoke pickles.
3. the preparation method of jerusalem artichoke pickles according to claim 2 is characterized in that, with the jerusalem artichoke pickles vacuum seal packing that obtains after pickling, sterilization: adopt 80~95 ℃ during sterilization, sterilization time is 10~25min.
4. the jerusalem artichoke pickles that prepare according to claim 2 or 3 described jerusalem artichoke pickles preparation methods.
CN2012103248620A 2012-09-05 2012-09-05 Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables CN102793133A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012103248620A CN102793133A (en) 2012-09-05 2012-09-05 Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012103248620A CN102793133A (en) 2012-09-05 2012-09-05 Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables

Publications (1)

Publication Number Publication Date
CN102793133A true CN102793133A (en) 2012-11-28

Family

ID=47192639

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012103248620A CN102793133A (en) 2012-09-05 2012-09-05 Mixing formula of jerusalem artichoke pickled vegetables and preparation method of jerusalem artichoke pickled vegetables

Country Status (1)

Country Link
CN (1) CN102793133A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461922A (en) * 2013-09-09 2013-12-25 江苏恒顺醋业股份有限公司 Marinade for mixing lettuce and pickling method of pickled lettuce
CN103461956A (en) * 2013-09-09 2013-12-25 江苏恒顺醋业股份有限公司 Condiment sauce soy and preparation method thereof
CN103766823A (en) * 2013-12-20 2014-05-07 成都市隆福食品有限责任公司 Processing technology of Jerusalem artichoke
CN104172041A (en) * 2014-07-22 2014-12-03 杨建康 Production method of sweet and sour jerusalem artichoke roots

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102406140A (en) * 2011-10-13 2012-04-11 江苏恒顺醋业股份有限公司 Pickles mixing bittern and preparation method of pickles for children
CN102578515A (en) * 2012-03-08 2012-07-18 李玉山 Method for preparing plum fragrance Jerusalem artichoke
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102406140A (en) * 2011-10-13 2012-04-11 江苏恒顺醋业股份有限公司 Pickles mixing bittern and preparation method of pickles for children
CN102578515A (en) * 2012-03-08 2012-07-18 李玉山 Method for preparing plum fragrance Jerusalem artichoke
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461922A (en) * 2013-09-09 2013-12-25 江苏恒顺醋业股份有限公司 Marinade for mixing lettuce and pickling method of pickled lettuce
CN103461956A (en) * 2013-09-09 2013-12-25 江苏恒顺醋业股份有限公司 Condiment sauce soy and preparation method thereof
CN103461956B (en) * 2013-09-09 2016-01-20 江苏恒顺醋业股份有限公司 One dips in material soy sauce and preparation method thereof
CN103766823A (en) * 2013-12-20 2014-05-07 成都市隆福食品有限责任公司 Processing technology of Jerusalem artichoke
CN104172041A (en) * 2014-07-22 2014-12-03 杨建康 Production method of sweet and sour jerusalem artichoke roots

Similar Documents

Publication Publication Date Title
CN103027167B (en) Greengage sweetmeat containing black tea and production method of greengage sweetmeat
CN102293258B (en) Production technology of chemical additive free fermented bean curd with long shelf life
CN102813269B (en) Edible fungus beverage and preparation method thereof
CN102160621B (en) Method for processing animal bone paste dried noodles
CN102960792A (en) Jujube-ginger compound beverage and preparation method thereof
CN101411505A (en) Meat ball can and preparation method thereof
CN103120294A (en) Quick preparation method for pickled vegetable containing biodiasmin
CN1907131B (en) Instant potted red vegetable soup and its preparation
CN102697027B (en) Fresh flower paste and preparation method thereof
CN101138371B (en) Husked rice tea beverage and preparation method thereof
CN104431054A (en) Method for preparing sasanqua
CN103013752A (en) Brewing method of grosvenor momordica fruit-persimmon wine
CN104172101B (en) soy sauce and preparation method thereof
CN103540468A (en) Processing method of convenient and instant sweet wine
CN104041797B (en) A kind of beans sauce and processing technology thereof
CN103070385B (en) Pickled pepper and whitebait sauce and processing method thereof
CN101411464B (en) Sea tangle catsup and preparation method thereof
CN102232565A (en) Spicy beef and processing method thereof
CN101999574A (en) Honey fruit milk tea paste and preparation method of honey fruit milk tea of milk tea paste
CN103932321B (en) Weight-reducing and lipid-lowering Waxberry beverage
CN103053984B (en) Kelp seasoning wine and preparation method thereof
CN102813264A (en) Chrysanthemum tea vinegar beverage
CN103393084A (en) Preparation method of fresh sweet corn chili sauce
CN103355709A (en) Pork peanut butter with traditional Chinese medicine components
CN103689304B (en) A kind of Cumquat sauce and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20121128

C12 Rejection of a patent application after its publication