CN105995776A - Low-nitrite-content jar changing pickled vegetables and preparing method thereof - Google Patents
Low-nitrite-content jar changing pickled vegetables and preparing method thereof Download PDFInfo
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- CN105995776A CN105995776A CN201610418512.9A CN201610418512A CN105995776A CN 105995776 A CN105995776 A CN 105995776A CN 201610418512 A CN201610418512 A CN 201610418512A CN 105995776 A CN105995776 A CN 105995776A
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- pickle
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- vegetables
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- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 47
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 26
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 229910001018 Cast iron Inorganic materials 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 229910052742 iron Inorganic materials 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 50
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002671 adjuvant Substances 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000021332 kidney beans Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- -1 ltar Species 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 241001330002 Bambuseae Species 0.000 claims 2
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 241001133760 Acoelorraphe Species 0.000 abstract 1
- 244000178993 Brassica juncea Species 0.000 abstract 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 abstract 1
- 239000004927 clay Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 description 17
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 9
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 9
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 9
- 235000021108 sauerkraut Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 240000008892 Helianthus tuberosus Species 0.000 description 4
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 4
- 235000021121 fermented vegetables Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 241000191998 Pediococcus acidilactici Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
Abstract
The invention relates to the technical field of food processing, in particular to low-nitrite-content jar changing pickled vegetables and a preparing method thereof. The method includes the steps that 1, a blank is prepared, wherein fresh vegetables are collected, cleaned, subjected to fixation, cut into pieces, dewatered and batched; 2, the vegetables are put into a traditional clay jar and compressed, the top face of the blank is covered with leaf mustard, palm leaves are put in, and bamboo battens are used for compressing; 3, when pickled to be sweet and sour, the vegetables are taken out of the jar, packaged in a big bag in vacuum and refrigerated at the temperature of 10-15 DEG C; 4, the vegetables are stir-fried with an iron pan or a cast iron pan; 5, when the vegetables are stir-fried, a certain quantity of auxiliary material is added and stirred uniformly; 6, the vegetables obtained after stir-frying and material mixing are packaged in vacuum and sterilized with microwaves to obtain the finished product. The product obtain through the preparing method of the jar changing pickled vegetables is low in nitrite content or even free of nitrite and long in shelf life and has unique flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of low nitrite Pickle of falling altar and making thereof
Method.
Background technology
Vegetable-pickling, be China's application the most generally, the most ancient fruits and vegetables method.It is highly concentrated that vegetable-pickling is that one utilizes
Degree saline solution, lactic acid bacteria fermentation carry out preservation vegetable, and by pickling, and promote a kind of preservation vegetable of vegetable flavor and to give it fresh
The method of flavour.Pickle has fermentable sauerkraut and non-fermented sauerkraut；Fermentable sauerkraut such as hot pickled mustard tube, preserved vegetable, Pickles and acid
Dish etc.；Fermentable sauerkraut, due to various microorganisms Reproductive development in its sweat, makes vegetable constituent decompose and produce spy
Different local flavor, acts on sufficiently complex.Non-fermented sauerkraut such as brined vegetable, pickles and marinade etc., be to pickle with dense Sal, make
Microorganism is difficult to breed and reach the purpose of prolonged preservation.
But, the general problem existing for vegetable-pickling is, nitrite poisoning can occur often, and exist bigger
Carcinogenic harm；The biggest factor of generation of this problem be due to tradition vegetable-pickling technique lack of standardization, there is respective salting down various places
Mode processed, and the hazardness to nitrite do not knows about；And, traditional pickling process vegetable, for major part crowd, after eating,
Easily get angry.
Additionally, some pickling process more especially, it enters in the way of secret recipe by better flavor and the less meeting of toxic
Row secrecy, respective pickling process exchange of technology is fewer；This situation causes vegetable-pickling technique change less, and more pickles
Mode is the mode spread ancient times so far.
Summary of the invention
The present invention purpose be to provide a kind of content of nitrite few, even without nitrous acid content, and have longer
Shelf-life and the Pickle of falling altar with peculiar flavour and preparation method thereof.
For achieving the above object, the invention provides a kind of low nitrite Pickle of falling altar manufacture method, its step
Including:
(1) base: collect fresh vegetables, clean, complete, shred, be dehydrated, dispensing；
(2) vegetable is put in traditional native jar, compacting, then cover blank end face with Caulis et Folium Brassicae junceae leaf, be then placed in Rice dumpling leaf, so
Compressing by bamboo cane afterwards, bamboo cane and altar mouth have the space of about 20cm, and the most altar is pickled；
(3) when salting down to sweet acid, the vegetable in jar is taken out, obtain Pickle, sack vacuum packaging 10-15 degree cold preservation storage
Hide；
(4) then with iron pan or cast iron pan, Pickle is fried；
(5), when frying, in Pickle, add a certain amount of adjuvant, and stir；
(6) the Pickle vacuum packaging that will fry through spice, then passes through microwave disinfection.
As further illustrating, vegetable used by said method is preferably Radix Raphani, green vegetable or Caulis et Folium Brassicae junceae.
As further illustrating, vegetable used by said method, it is also possible to for Chinese cabbage, fresh kidney beans, Jerusalem artichoke sheet, Chinese cabbage tongue, major part
The jar Pickle that dish, Fructus Capsici etc. are traditional.
As further illustrating, the Radix Raphani described in said method includes Radix Raphani fruit and/or Folium Raphani.
As further illustrating, when the vegetable that said method is used is Radix Raphani fruit, the dehydration of described step (1)
Salted and air-dried method is used to be dehydrated to water content 20-50%；When the vegetable used is Folium Raphani, green vegetable or Caulis et Folium Brassicae junceae, described
The dehydration of step (1) uses the method air-dried to be dehydrated to water content 20-50%.
As further illustrating, the adjuvant added in step described in said method (5) is Bulbus Allii sauce, Fructus Capsici powder.
As optimizing further, fully killed in order to ensure the antibacterial in vegetable, microwave disinfection temperature in described step (6)
Degree is 76 degree to 150 degree.
As optimizing further, in order to make Pickle have longer freshness date, and can preferably keep Pickle
Local flavor, in step (4) described in said method, vegetable parch process uses cast iron pan.
As optimizing further, step (2) vegetable-pickling process described in said method takes fermentation to pickle, and uses fermentation side
Formula, it is higher that its Pickle has amino acid content, has preferable taste.
As optimizing further, it has been investigated that in curing process, nitrite starts progressively to increase, fall is few the most again；
In described step (2), the salting period preferably time of fermented vegetable curing process is 20 days to 30 days.
As optimizing further, in order to improve the degradation rate to Pickle nitrite, step 2 described in said method
The leaven used in middle fermented vegetable curing process is Lactobacillus plantarum, Leuconostoc mesenteroides, pediococcus acidilactici or short breast bar
Bacterium lyophilizing mycopowder.
As optimizing further, described step (2) is additionally added a certain amount of vitamin C during vegetable-pickling, can
Effectively block the synthesis of nitrite, preferably reduce the content of nitrite, even can avoid the synthesis of nitrite completely,
Reach zero content.
Beneficial effect: the nitrous acid in the low nitrite Pickle of falling altar manufacture method products obtained therefrom of the present invention
Salt content is few, even without nitrous acid content, and there is the most green anti-corrosive properties and long quality guarantee period and there is faint scent
Taste and peculiar flavour；Additionally, the Pickle that the low nitrite Pickle of falling altar of the present invention is common relative to tradition,
It is difficult to after Shi Yong get angry.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment one: in a kind of low nitrite Pickle of falling altar manufacture method, its manufacture method comprises the following steps:
(1) base: collect fresh vegetables, clean, complete, shred, be dehydrated, dispensing；
(2) vegetable is put in traditional native jar, compacting, then cover blank end face with Caulis et Folium Brassicae junceae leaf, be then placed in Rice dumpling leaf, so
Compressing by bamboo cane afterwards, bamboo cane and altar mouth have the space of about 20cm, and the most altar is pickled；
(3) when salting down to sweet acid, the vegetable in jar is taken out, obtain Pickle, sack vacuum packaging 10-15 degree cold preservation storage
Hide；
(4) then with iron pan or cast iron pan, Pickle is fried；
(5), when frying, in Pickle, add a certain amount of adjuvant, and stir；
(6) the Pickle vacuum packaging that will fry through spice, then passes through microwave disinfection.
As being further elaborated with of above-mentioned embodiment, fully killed in order to ensure the antibacterial in vegetable, described
In step (6), microwave disinfection temperature is 76 degree.
As being further elaborated with of above-mentioned embodiment, in order to make Pickle have longer shelf-life, and energy
Preferably keeping the local flavor of Pickle, described step (4) vegetable parch process uses cast iron pan.
As being further elaborated with of above-mentioned embodiment, described vegetable-pickling process takes fermentation to pickle, and uses and sends out
Ferment mode, it is higher that its Pickle has amino acid content, has preferable taste.
As being further elaborated with of above-mentioned embodiment, in described step (2), fermented vegetable curing process pickles
Preferably time time is 20 days to 30 days；Using this salting period, the content concn of its nitrite has reduced levels.
As being further elaborated with of above-mentioned embodiment, described Pickle is the Chinese cabbage that jar is pickled.
Being the Chinese cabbage processed goods with certain acidity by the product of above-described embodiment one gained, its pH value is 4.5 to 6.
Embodiment two: be with embodiment one difference: use in fermented vegetable curing process in described step (2)
Leaven is the one in Lactobacillus plantarum, Leuconostoc mesenteroides, pediococcus acidilactici or Lactobacillus brevis lyophilizing mycopowder；By this
Ferment agent, the degradation rate of the nitrite of its curing food can reach 95% to 98%.
As being further elaborated with of above-mentioned embodiment, fully killed in order to ensure the antibacterial in vegetable, described step
(6) in, microwave disinfection temperature is 150 degree.
Embodiment three: be with embodiment one difference: be additionally added one during vegetable-pickling in described step (2)
Quantitative vitamin C.
By the sour Chinese cabbage of above-described embodiment three embodiment gained, the content of the nitrite in its Chinese cabbage is
0.021ppm, it is much smaller than food security standard value.
Embodiment four: be with embodiment one difference: fry the process of vegetable in described step (5) also added with auxiliary
Material, its adjuvant added is Bulbus Allii sauce, Fructus Capsici powder；Its Bulbus Allii sauce adjuvant can preferably improve the delicate flavour of Pickle, and preferably removes
Remove astringent taste that vegetable itself has and raw taste.
Embodiment five: be with embodiment one difference: described Pickle is fresh kidney beans, and its fresh kidney beans are before entering altar and pickling
Drip is crossed so that it is in dark green with boiled water.
Be the fresh kidney beans processed goods with certain acidity by the product of above-described embodiment five gained, its pH value be 4.2 to
5.8。
Embodiment six: be with embodiment one difference: described Pickle is Radix Raphani fruit, and its Radix Raphani is before entering altar and pickling
Stripping and slicing or dice or cutting；The dehydration of described step (1) uses salted method to be dehydrated to water content 20-50%.
Being the Radix Raphani processed goods with certain acidity by the product of above-described embodiment six gained, its pH value is 4.7 to 6.1.
Embodiment seven: be with embodiment one difference: described Pickle is Jerusalem artichoke, and its Jerusalem artichoke is before entering altar and pickling
Section.
Be the Jerusalem artichoke processed goods with certain acidity by the product of above-described embodiment seven gained, its pH value be 5.3 to
6.4。
Embodiment eight: be with embodiment one difference: described Pickle is Chinese cabbage tongue, its Chinese cabbage tongue salts down entering altar
The front stripping and slicing of system is also blanched with boiled water.
Be the Chinese cabbage tongue processed goods with certain acidity by the product of above-described embodiment eight gained, its pH value be 4.8 to
6.2。
Embodiment nine: be with embodiment one difference: described Pickle is Fructus Capsici, and its Fructus Capsici is before entering altar and pickling
Dispel seed.
Be the Fructus Capsici processed goods with certain acidity by the product of above-described embodiment nine gained, its pH value be 4.5 to
6.1。
Embodiment ten: be with embodiment one difference: described Pickle is Folium Raphani, green vegetable or Caulis et Folium Brassicae junceae, described step
Suddenly the dehydration of (1) uses the method air-dried to be dehydrated to water content 20-50%.
It is that there is the Folium Raphani of certain acidity, green vegetable or Caulis et Folium Brassicae junceae processed goods, its pH by the product of above-described embodiment ten gained
Value is 5.1 to 6.2.
Claims (7)
1. a manufacture method for the low nitrite Pickle of falling altar, its step includes:
(1) base: collect fresh vegetables, clean, complete, shred, be dehydrated, dispensing；
(2) vegetable is put in traditional native jar, compacting, then cover blank end face with Caulis et Folium Brassicae junceae leaf, be then placed in Rice dumpling leaf, so
Compressing by bamboo cane afterwards, bamboo cane and altar mouth have the space of about 20cm, and the most altar is pickled；
(3) when salting down to sweet acid, the vegetable in jar is taken out, obtain Pickle, sack vacuum packaging 10-15 degree cold preservation storage
Hide；
(4) then with iron pan or cast iron pan, Pickle is fried；
(5), when frying, in Pickle, add a certain amount of adjuvant, and stir；
(6) the Pickle vacuum packaging that will fry through spice, then passes through microwave disinfection.
The manufacture method of the low nitrite Pickle of falling altar the most according to claim 1, it is characterised in that: described vegetables
Dish is the vegetable of the applicable fermentations such as Radix Raphani, green vegetable, Caulis et Folium Brassicae junceae, root-mustard, fresh kidney beans.
3. the manufacture method of the low nitrite Pickle of falling altar stated according to claim 1 or 2, it is characterised in that: described step
Suddenly in (6), microwave disinfection temperature is 76 degree to 150 degree.
The manufacture method of the low nitrite Pickle of falling altar the most according to claim 2, it is characterised in that: described trailing plants
Foretell and include Radix Raphani fruit and/or Folium Raphani.
The manufacture method of the low nitrite Pickle of falling altar the most according to claim 1, it is characterised in that: described step
(5) adjuvant added in is Bulbus Allii sauce, Fructus Capsici powder.
The manufacture method of the low nitrite Pickle of falling altar the most according to claim 2, it is characterised in that: when use
When vegetable is Radix Raphani fruit, the dehydration of described step (1) uses the salted and air-dried method combined to be dehydrated to water content 20-
50%；When the vegetable used is Folium Raphani, green vegetable or Caulis et Folium Brassicae junceae, the dehydration of described step (1) uses the method dehydration air-dried
To water content 20-50%.
7. one kind salts down according to the low nitrite altar made by the manufacture method described in claim 1 or 2 or 3 or 4 or 5 or 6
Vegetable processed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610418512.9A CN105995776A (en) | 2016-06-15 | 2016-06-15 | Low-nitrite-content jar changing pickled vegetables and preparing method thereof |
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| CN201610418512.9A CN105995776A (en) | 2016-06-15 | 2016-06-15 | Low-nitrite-content jar changing pickled vegetables and preparing method thereof |
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| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
| CN109609413A (en) * | 2019-01-16 | 2019-04-12 | 大连大学 | The composite bacteria agent and preparation method thereof of nitrite in a kind of efficient degradation sauerkraut |
| CN113832066A (en) * | 2021-10-12 | 2021-12-24 | 四川东坡中国泡菜产业技术研究院 | Method for preparing Gynura procumbens by using direct-vat-set fungicide |
| CN114271459A (en) * | 2021-12-27 | 2022-04-05 | 慈溪市蔬菜开发有限公司 | Pickling method of green potherb mustard |
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| CN106901284A (en) * | 2017-01-03 | 2017-06-30 | 广西陆川县润润养殖有限公司 | A kind of solarization cucumber rind method for salting for reducing content of nitrite |
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| CN103815321B (en) * | 2014-02-18 | 2015-10-28 | 华南农业大学 | A kind of method reducing salted & preserved vegetable nitrite |
| CN105011069A (en) * | 2015-07-31 | 2015-11-04 | 云南开耀商贸有限公司 | Curing method of Ganba fungus-Chinese chive flowers |
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| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
| CN109609413A (en) * | 2019-01-16 | 2019-04-12 | 大连大学 | The composite bacteria agent and preparation method thereof of nitrite in a kind of efficient degradation sauerkraut |
| CN113832066A (en) * | 2021-10-12 | 2021-12-24 | 四川东坡中国泡菜产业技术研究院 | Method for preparing Gynura procumbens by using direct-vat-set fungicide |
| CN114271459A (en) * | 2021-12-27 | 2022-04-05 | 慈溪市蔬菜开发有限公司 | Pickling method of green potherb mustard |
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