CN103535672A - Making method of vacuum-pickled vegetables - Google Patents
Making method of vacuum-pickled vegetables Download PDFInfo
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- CN103535672A CN103535672A CN201310470874.9A CN201310470874A CN103535672A CN 103535672 A CN103535672 A CN 103535672A CN 201310470874 A CN201310470874 A CN 201310470874A CN 103535672 A CN103535672 A CN 103535672A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.
Description
Technical field
The present invention relates in particular to a kind of by the preparation method of pickles vacuum curing.
Background technology
Sauce pickles factory is substantially all used cylinder at present, bucket, the open-top receptacles such as pond are directly pickled or are brewed, sometimes through several roads, turn over pond, repeatedly pickle, cause a lot of nutritional labelings in vegetables to run off in a large number, and produce large amount of sewage, pickling environmental sanitation condition is difficult to control, small integral vegetables particularly, after this original process is pickled, protopectin decomposes serious, brittleness reduces greatly, mouthfeel variation, nutritional labeling and original flavor run off, lost basic edibility, shelf-life cannot meet market circulation, the waste water producing in production process and waste gas are discharged outside factory in a large number, cause environmental pollution.Therefore, based on above-mentioned shortcoming, special release is a kind of by the preparation method of pickles vacuum curing, and present technique is piece, sheet, the section for small volume after small integral vegetables or vegetables cutting, after cleaning, use formulation material water and the plastic vacuum bag containing certain salinity, directly the formula technique of vacuum curing.
Summary of the invention
It is a kind of by the preparation method of pickles vacuum curing that technical problem solved by the invention is to provide, to solve the shortcoming in above-mentioned background technology.
A kind of by the preparation method of pickles vacuum curing, raw material is according to weight ratio, composition: salt 50-70 part, sodium dehydroacetate 0.2-0.4 part, acetic acid 5-7 part, lactic acid 1-3 part, sodium pyrosulfite 0.1-0.3 part, EDETATE SODIUM 0.2-0.3 part, water 900-1100 part, 0.5 part, calcium chloride, 1 part of composite phosphate.
Preferably, 60 parts of salt, 0.3 part of sodium dehydroacetate, 6 parts of acetic acid, 2 parts of lactic acid, 0.2 part of sodium pyrosulfite, 0.25 part of EDETATE SODIUM, 1000 parts, water.
By a preparation method for pickles vacuum curing, raw material, according to weight ratio, comprises the following steps: (1) selects vegetables, selects small-sized vegetables as pickled vegetable making raw material; (2) after cleaning vegetables, be cut into piece, sheet, the section of small volume, and the vegetables that cut are arranged to classification according to size, difference time; (3) add thimerosal to carry out sterilizing; (4) preparing ingredients water, takes food respectively salt 50-70 part, sodium dehydroacetate 0.2-0.4 part, acetic acid 5-7 part, lactic acid 1-3 part, sodium pyrosulfite 0.1-0.3 part, EDETATE SODIUM 0.2-0.3 part and water 900-1100 part, after mixing, forms ingredient water; (5) ingredient water is added in vegetables, vacuum packaging, pickles, and forms semi-finished product; (6) according to the edible taste of difference, determine different salting periods.
Further, the thimerosal described in step (3) is specially a kind of food-grade ClO 2 solution.
beneficial effect:
In production process of the present invention, do not have waste water, waste gas to discharge, can not cause environmental pollution, formulation material water can be done after treatment further seasoning and use, traditional pickling process reduces the above materials amount of twice relatively, cost-saving, pickle product safety health, nutritional labeling does not run off, and has that mouthfeel is good, brittleness is good, long shelf-life, salinity are low, be convenient to deposit, floor space is little, yield rate advantages of higher.
The specific embodiment
In order to make technological means of the present invention, creation characteristic, workflow, using method reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Case study on implementation one:
By a preparation method for pickles vacuum curing, raw material, according to weight ratio, comprises the following steps:
(1) select vegetables, select small-sized vegetables as pickled vegetable making raw material; (2) after cleaning vegetables, be cut into piece, sheet, the section of small volume, and the vegetables that cut are arranged to classification according to size, difference time; (3) add thimerosal to carry out sterilizing; (4) preparing ingredients water, takes food respectively 900 parts, 50 parts of salt, 0.2 part of sodium dehydroacetate, 5 parts of acetic acid, 1 part of lactic acid, 0.1 part of sodium pyrosulfite, 0.2 part of EDETATE SODIUM and water, after mixing, forms ingredient water; (5) ingredient water is added in vegetables, vacuum packaging, pickles, and forms semi-finished product; (6) according to the edible taste of difference, determine different salting periods.
Further, the thimerosal described in step (3) is specially a kind of ClO 2 solution.
Case study on implementation two:
By a preparation method for pickles vacuum curing, raw material, according to weight ratio, comprises the following steps:
(1) select vegetables, select small-sized vegetables as pickled vegetable making raw material; (2) after cleaning vegetables, be cut into piece, sheet, the section of small volume, and the vegetables that cut are arranged to classification according to size, difference time; (3) add thimerosal to carry out sterilizing; (4) preparing ingredients water, takes food respectively 1000 parts, 60 parts of salt, 0.3 part of sodium dehydroacetate, 6 parts of acetic acid, 2 parts of lactic acid, 0.2 part of sodium pyrosulfite, 0.25 part of EDETATE SODIUM and water, after mixing, forms ingredient water; (5) ingredient water is added in vegetables, vacuum packaging, pickles, and forms semi-finished product; (6) according to the edible taste of difference, determine different salting periods.
Further, the thimerosal described in step (3) is specially a kind of ClO 2 solution.
Case study on implementation three:
By a preparation method for pickles vacuum curing, raw material, according to weight ratio, comprises the following steps:
(1) select vegetables, select small-sized vegetables as pickled vegetable making raw material; (2) after cleaning vegetables, be cut into piece, sheet, the section of small volume, and the vegetables that cut are arranged to classification according to size, difference time; (3) add thimerosal to carry out sterilizing; (4) preparing ingredients water, takes food respectively 1100 parts, 70 parts of salt, 0.4 part of sodium dehydroacetate, 7 parts of acetic acid, 3 parts of lactic acid, 0.3 part of sodium pyrosulfite, 0.3 part of EDETATE SODIUM and water, after mixing, forms ingredient water; (5) ingredient water is added in vegetables, vacuum packaging, pickles, and forms semi-finished product; (6) according to the edible taste of difference, determine different salting periods.
Further, the thimerosal described in step (3) is specially a kind of ClO 2 solution.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. one kind by the preparation method of pickles vacuum curing, it is characterized in that, raw material is according to weight ratio, composition: salt 50-70 part, sodium dehydroacetate 0.2-0.4 part, acetic acid 5-7 part, lactic acid 1-3 part, sodium pyrosulfite 0.1-0.3 part, EDETATE SODIUM 0.2-0.3 part, water 900-1100 part, 0.5 part, calcium chloride, 1 part of composite phosphate.
2. the according to claim 1 a kind of preparation method of pickles vacuum curing be is characterized in that,
60 parts of salt, 0.3 part of sodium dehydroacetate, 6 parts of acetic acid, 2 parts of lactic acid, 0.2 part of sodium pyrosulfite, 0.25 part of EDETATE SODIUM, 1000 parts, water.
3. the according to claim 1 a kind of preparation method of pickles vacuum curing be is characterized in that, comprise the following steps:
(1) select vegetables, select small-sized vegetables as pickled vegetable making raw material;
(2) after cleaning vegetables, be cut into piece, sheet, the section of small volume, and the vegetables that cut are arranged to classification according to size, difference time;
(3) add thimerosal to carry out sterilizing;
(4) preparing ingredients water, takes food respectively salt 50-70 part, sodium dehydroacetate 0.2-0.4 part, acetic acid 5-7 part, lactic acid 1-3 part, sodium pyrosulfite 0.1-0.3 part, EDETATE SODIUM 0.2-0.3 part and water 900-1100 part, after mixing, forms ingredient water;
(5) ingredient water is added in vegetables, vacuum packaging, pickles, and forms semi-finished product;
(6) according to the edible taste of difference, determine different salting periods.
4. the according to claim 1 a kind of preparation method of pickles vacuum curing be is characterized in that,
Thimerosal described in step (3) is specially a kind of ClO 2 solution.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310470874.9A CN103535672A (en) | 2013-10-11 | 2013-10-11 | Making method of vacuum-pickled vegetables |
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| CN201310470874.9A CN103535672A (en) | 2013-10-11 | 2013-10-11 | Making method of vacuum-pickled vegetables |
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| CN201310470874.9A Pending CN103535672A (en) | 2013-10-11 | 2013-10-11 | Making method of vacuum-pickled vegetables |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876084A (en) * | 2014-04-19 | 2014-06-25 | 祁东县吉祥食品有限公司 | Processing method for pickling hemerocallis citrina baroni and pickling container thereof |
| CN105533624A (en) * | 2016-01-08 | 2016-05-04 | 四川省宏腾佳味食品有限公司 | Formula of fish pickled Chinese cabbage soup and processing technology of soup |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN106136152A (en) * | 2016-07-06 | 2016-11-23 | 四川江中源食品有限公司 | A kind of Pickles of prosthetic pigment and preparation method thereof |
| CN107259488A (en) * | 2017-05-31 | 2017-10-20 | 阳纪香 | Omnipotent pickles spice |
| CN108719894A (en) * | 2018-08-28 | 2018-11-02 | 四川高福记生物科技有限公司 | The preparation method of fermented capsicum section in a kind of bag |
| CN108813488A (en) * | 2018-08-28 | 2018-11-16 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation green vegetables pickles of bag |
| CN108936478A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag |
| CN108936477A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | The preparation method of fermented ginger pickles in a kind of bag |
| CN108991442A (en) * | 2018-08-28 | 2018-12-14 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble chopped chilli of bag |
| CN109007704A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior low sour green vegetables pickles that ferment of bag |
| CN109007703A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | The preparation method of Fermented Cabbage pickles in a kind of bag |
| CN109007705A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation baby cabbage pickles of bag |
| CN109090534A (en) * | 2018-08-28 | 2018-12-28 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation pickled vegetable of bag |
| CN109090529A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A method of using ultrasonic wave added and vacuum decompression technology preparation bubble sauerkraut |
| CN109105831A (en) * | 2018-08-28 | 2019-01-01 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag |
| CN109123527A (en) * | 2018-08-28 | 2019-01-04 | 四川高福记生物科技有限公司 | The preparation method of zymolysis radish pickles in a kind of bag |
| CN109170705A (en) * | 2018-08-28 | 2019-01-11 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation chopped chilli of bag |
| CN109198526A (en) * | 2018-08-28 | 2019-01-15 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble green pepper of bag |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876084A (en) * | 2014-04-19 | 2014-06-25 | 祁东县吉祥食品有限公司 | Processing method for pickling hemerocallis citrina baroni and pickling container thereof |
| CN103876084B (en) * | 2014-04-19 | 2015-09-23 | 祁东县吉祥食品有限公司 | A kind of processing method and curing container thereof pickling day lily |
| CN105533624A (en) * | 2016-01-08 | 2016-05-04 | 四川省宏腾佳味食品有限公司 | Formula of fish pickled Chinese cabbage soup and processing technology of soup |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN105995779B (en) * | 2016-06-24 | 2020-04-14 | 伊犁师范学院 | Making method of pickled artemisia annua |
| CN106136152A (en) * | 2016-07-06 | 2016-11-23 | 四川江中源食品有限公司 | A kind of Pickles of prosthetic pigment and preparation method thereof |
| CN107259488A (en) * | 2017-05-31 | 2017-10-20 | 阳纪香 | Omnipotent pickles spice |
| CN109090529A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A method of using ultrasonic wave added and vacuum decompression technology preparation bubble sauerkraut |
| CN109090534A (en) * | 2018-08-28 | 2018-12-28 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation pickled vegetable of bag |
| CN109105831A (en) * | 2018-08-28 | 2019-01-01 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag |
| CN108991442A (en) * | 2018-08-28 | 2018-12-14 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble chopped chilli of bag |
| CN109007704A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior low sour green vegetables pickles that ferment of bag |
| CN109007703A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | The preparation method of Fermented Cabbage pickles in a kind of bag |
| CN109007705A (en) * | 2018-08-28 | 2018-12-18 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation baby cabbage pickles of bag |
| CN108936477A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | The preparation method of fermented ginger pickles in a kind of bag |
| CN108813488A (en) * | 2018-08-28 | 2018-11-16 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation green vegetables pickles of bag |
| CN108936478A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag |
| CN109123527A (en) * | 2018-08-28 | 2019-01-04 | 四川高福记生物科技有限公司 | The preparation method of zymolysis radish pickles in a kind of bag |
| CN109170705A (en) * | 2018-08-28 | 2019-01-11 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation chopped chilli of bag |
| CN109198526A (en) * | 2018-08-28 | 2019-01-15 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble green pepper of bag |
| CN108719894A (en) * | 2018-08-28 | 2018-11-02 | 四川高福记生物科技有限公司 | The preparation method of fermented capsicum section in a kind of bag |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
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Application publication date: 20140129 |