CN106889520A - A kind of preparation method of low-salt burdock - Google Patents
A kind of preparation method of low-salt burdock Download PDFInfo
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- CN106889520A CN106889520A CN201710075552.2A CN201710075552A CN106889520A CN 106889520 A CN106889520 A CN 106889520A CN 201710075552 A CN201710075552 A CN 201710075552A CN 106889520 A CN106889520 A CN 106889520A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
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Abstract
The invention discloses a kind of preparation method of low-salt burdock, it is characterized in that with burdock as raw material, pickled by saturated brine Rapid Circulation, less salt is circulated, on the one hand the salt solution of circulation be fabricated to nutritious low-salt burdock beverage, is on the other hand made low-salt burdock, finished product salt content 3 to 4% by the progressive circulation of less salt, microbiological indicator meets hygienic requirements, salt utilization rate is high compared with traditional handicraft, without effluent brine discharge, reduces environmental pollution.
Description
Technical field
The present invention is a kind of preparation method, particularly the preparation method of low-salt burdock beverage.
Background technology
Burdock fleshy root water content is about 87%, rich in many of the needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron
The content of kind vitamin and mineral matter, protein and calcium is first of tubers.Radix bardanae contain synanthrin and volatile oil, arctic acid,
Various polyphenol substances and aldehydes, and rich in cellulose and amino acid, burdock fleshy root contains various amino acid needed by human, and
Content is higher, traditional handicraft, and the salt content of Pickle is general 20% or so, to be carried out at desalination before being processed into finished product
Reason, substantial amounts of salt solution is discharged during desalination can cause the pollution of environment, and processing these salt solution can also spend very big cost, but,
Low-salt vegetable easily rots in development process and waits one of the principal element as limit product sales volume, the pickled vegetable of less salt
Dish is very popular as a kind of representative goodss of fruits and vegetables product, solves quality of the low-salt vegetable in development process
Technical problem is the task of top priority of agricultural science and technology worker, and on June 4th, 2013, Xuzhou heavenly steed is respected by this public affairs of Food Co., Ltd
A kind of preparation method of low-salt burdock is opened, main technical schemes are to pickle burdock with the method for less salt, and raw material is in bactericidal liquid
Soaking sterilization, then peeling, with 15-18% circulating curing burdock, be 6-7% through the final salt content of reprocessing, product,
Coliform is less than 30 burdocks per hectogram sample, and the salt content of burdock salted vegetables is far below this in reality, salt content too high
Mouthfeel is bad, is also harmful to health, if desalination is also cumbersome again, exists not instant invention overcomes prior art
Enough, pickled by high salt, less salt is circulated, on the one hand the salt solution of circulation be fabricated to nutritious low-salt burdock beverage, on the other hand
Low-salt burdock is made by the progressive circulation of less salt.
The content of the invention
A kind of preparation method of low-salt burdock it is characterized in that：
（1）Soil is removed in cleaning after burdock is cut off into fresh-keeping head, sterilized in bactericidal liquid after cleaning, and sterilizing time is 20-25 points
Clock, bactericidal liquid with water, 38% chlorine dioxide, by weight water：38% chlorine dioxide=100：0.034-0.036 prepare and
Into；
（2）Removed the peel in flowing water, burdock be put into color protection in colour protecting liquid after peeling, 18-20 minutes color protection time, colour protecting liquid by
Water, citric acid by weight, water：Citric acid=100：0.08-0.11 is formulated；
（3）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, puts one layer of burdock plus one layer of salt, is put always
To burdock from pickling pool 20 centimeters suitable for reading, burdock, the ratio by mass ratio of salt are added：Burdock：Salt=70-75：30—
25, sealing burdock with stainless (steel) wire does not make it be floated because adding water, and adds the aqueous citric acid solution of 0.08-0.10% until submerging
Whole burdocks, it is ensured that burdock and air exclusion；
（4）Brine recycling, burdock proceeds by brine recycling for 24 hours after being put into pickling pool, extracts the salt solution of bottom, then flows into
Pickling pool is circulated, daily circulation 100 to 120 minutes, first removes the dirt of pickling pool salt water surface before circulation daily, and these are dirty
Thing is that the product that burdock is metabolized in curing process should be removed, continuous circulation 4 to 6 days until salt solution concentration stabilization 22-
Untill 25%, untill now the salt content of burdock is about 20% -22%, then pickle 5-6 days；
（4）3 stainless steel ponds of selection, add water to from the centimeters of pond upper end 20, labeled as pond 1, pond 2 in pond；Pond 3；
（5）By step（4）Salt solution in the pickling pool of gained is extracted out from bottom and is put into pond 1, and stirring is not stopped makes the salt solution of pond 1
It is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 1 circulating, circulate 100 to 140 minutes
The salt solution drawn back is set to reach dynamic equilibrium with the brine strength for running out, now brine strength is stable 10% to 12% in pond 1,
The salt content of burdock is 12% to 14%, continues extraction burdock salt solution and is put into pond 2, is well mixed, while being taken out with same flow
Salt solution in water intaking pond 2 is put into the circulation of burdock brine pit, and circulation makes the salt solution drawn back for 100 to 140 minutes with the salt solution for running out
Concentration reaches dynamic equilibrium, now pond, and 5% to 6%, the salt content of burdock is 6% to 8% to brine strength stabilization, continues to take out in 2
Take burdock salt solution and be put into pond 3, be well mixed, while extracting the salt solution in pond 3 with same flow is put into burdock brine pit
Circulation, circulation makes the salt solution drawn back reach dynamic equilibrium with the brine strength for running out for 100 to 140 minutes, now pond, in 3
2% to 3%, the salt content of burdock is 3 to 4% to brine strength stabilization, and modulated, vacuum packaging, bus sterilization obtain final product less salt ox
Burdock；
（6）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, and burdock is put into always from pickling pool suitable for reading 20
Centimeters, sealing burdock with stainless (steel) wire does not make it be floated because adding water；
（7）By step（5）Salt solution in resulting pond 3 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100:
0.1 to 0.12:0.09 to 0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（8）By step（5）Salt solution in resulting pond 2 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100:
0.1 to 0.12:0.09 to 0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（9）By step（5）Salt solution in resulting pond 1 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100:
0.1 to 0.12:0.09 to 0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（10）By step（6）Resulting burdock pickling pool adds step（7）Resulting less salt salt solution, is added to from pond face
10 centimeters are submerged burdock, are circulated 24 hours, extraction step（8）Resulting less salt salt solution is put into pickling pool, and from pickling pool
Draw back salt solution and return to less salt salt solution, 2, circulation 24 hours, extraction step in bottom（9）Resulting less salt salt solution is put into pickling pool,
And draw back salt solution from pickling pool bottom and return to less salt brine pit 3, it is recycled to the saliferous of the brine strength 4 to 5% of outflow now burdock
It is 3 to 4% to measure, and is closed 5 to 6 days, and modulated, vacuum packaging bus sterilization obtains final product low-salt burdock.
Attached Figure of description：
Fig. 1 low-salt burdock pickling process flow charts.
Example 1：
1. a kind of preparation method of low-salt burdock it is characterized in that：
（1）Soil is removed in cleaning after burdock is cut off into fresh-keeping head, sterilized in bactericidal liquid after cleaning, and sterilizing time is 20-25 points
Clock, bactericidal liquid with water, 38% chlorine dioxide, by weight water：38% chlorine dioxide=100：0.034-0.036 prepare and
Into；
（2）Removed the peel in flowing water, burdock be put into color protection in colour protecting liquid after peeling, 18-20 minutes color protection time, colour protecting liquid by
Water, citric acid by weight, water：Citric acid=100：0.08-0.11 is formulated；
（3）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, puts one layer of burdock plus one layer of salt, is put always
To burdock from pickling pool 20 centimeters suitable for reading, burdock, the ratio by mass ratio of salt are added：Burdock：Salt=75：25, with stainless
Steel mesh seals burdock does not make it be floated because adding water, and adds the aqueous citric acid solution of 0.08-0.10% up to whole burdocks that submerge,
Ensure burdock and air exclusion；
（4）Brine recycling, burdock proceeds by brine recycling for 24 hours after being put into pickling pool, extracts the salt solution of bottom, then flows into
Pickling pool is circulated, daily circulation 100 to 120 minutes, first removes the dirt of pickling pool salt water surface before circulation daily, and these are dirty
Thing is that the product that burdock is metabolized in curing process should be removed, continuous to circulate 4 to 6 days until the concentration stabilization of salt solution is 22%
Untill, untill now the salt content of burdock is about 20%, then pickle 5-6 days；
（4）3 stainless steel ponds of selection, add water to from the centimeters of pond upper end 20, labeled as pond 1, pond 2 in pond；Pond 3；
（5）By step（4）Salt solution in the pickling pool of gained is extracted out from bottom and is put into pond 1, and stirring is not stopped makes the salt solution of pond 1
It is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 1 circulating, circulate 100 to 140 minutes
The salt solution drawn back is set to reach dynamic equilibrium with the brine strength for running out, now brine strength is stable in 10%, burdock in pond 1
Salt content be 12%, continue to extract burdock salt solution being put into pond 2, be well mixed, while being extracted in pond 2 with same flow
Salt solution be put into the circulation of burdock brine pit, the salt solution drawn back is reached with the brine strength for running out dynamic for circulation
State is balanced, now pond, and 5%, the salt content of burdock is 6% to brine strength stabilization in 2, continues extraction burdock salt solution and is put into pond
3, it is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 3 circulating, circulate 100 to 140 points
Clock makes the salt solution drawn back reach dynamic equilibrium with the brine strength for running out, now pond, and brine strength stabilization is in 2%, ox in 3
The salt content of burdock is 3, and modulated, vacuum packaging obtains final product low-salt burdock；
（6）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, and burdock is put into always from pickling pool suitable for reading 20
Centimeters, sealing burdock with stainless (steel) wire does not make it be floated because adding water；
（7）By step（5）Salt solution in resulting pond 3 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.06：0.09：0.03 ratio is made into less salt salt solution；
（8）By step（5）Salt solution in resulting pond 2 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.08:0.09：0.03 ratio is made into less salt salt solution；
（9）By step（5）Salt solution in resulting pond 1 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.1：0.09：0.03 ratio is made into less salt salt solution；
（10）By step（6）Resulting burdock pickling pool adds step（7）Resulting less salt salt solution, is added to from pond face
10 centimeters are submerged burdock, are circulated 24 hours, extraction step（8）Resulting less salt salt solution is put into pickling pool, and from pickling pool
Draw back salt solution and return to less salt salt solution, 2, circulation 24 hours, extraction step in bottom（9）Resulting less salt salt solution is put into pickling pool,
And draw back salt solution from pickling pool bottom and return to less salt brine pit 3%, it is recycled to the salt content of the brine strength 4% of outflow now burdock
It is 3%, closes 5 to 6 days, modulated, vacuum packaging obtains final product low-salt burdock.
Example 2
（1）Soil is removed in cleaning after burdock is cut off into fresh-keeping head, sterilized in bactericidal liquid after cleaning, and sterilizing time is 20-25 points
Clock, bactericidal liquid with water, 38% chlorine dioxide, by weight water：38% chlorine dioxide=100：0.034-0.036 prepare and
Into；
（2）Removed the peel in flowing water, burdock be put into color protection in colour protecting liquid after peeling, 18-20 minutes color protection time, colour protecting liquid by
Water, citric acid by weight, water：Citric acid=100：0.08-0.11 is formulated；
（3）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, puts one layer of burdock plus one layer of salt, is put always
To burdock from pickling pool 20 centimeters suitable for reading, burdock, the ratio by mass ratio of salt are added：Burdock：Salt=73：27, with stainless
Steel mesh seals burdock does not make it be floated because adding water, and adds the aqueous citric acid solution of 0.08-0.10% up to whole burdocks that submerge,
Ensure burdock and air exclusion；
（4）Brine recycling, burdock proceeds by brine recycling for 24 hours after being put into pickling pool, extracts the salt solution of bottom, then flows into
Pickling pool is circulated, daily circulation 100 to 120 minutes, first removes the dirt of pickling pool salt water surface before circulation daily, and these are dirty
Thing is that the product that burdock is metabolized in curing process should be removed, and continuous circulation exists for 4 to 6 days until the concentration of salt solution is stable
Untill 23.5%, untill now the salt content of burdock is about 21%, then pickle 5-6 days；
（4）3 stainless steel ponds of selection, add water to from the centimeters of pond upper end 20, labeled as pond 1, pond 2 in pond；Pond 3；
（5）By step（4）Salt solution in the pickling pool of gained is extracted out from bottom and is put into pond 1, and stirring is not stopped makes the salt solution of pond 1
It is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 1 circulating, circulate 100 to 140 minutes
The salt solution drawn back is set to reach dynamic equilibrium with the brine strength for running out, now brine strength is stable in 11%, burdock in pond 1
Salt content be 13%, continue to extract burdock salt solution being put into pond 2, be well mixed, while being extracted in pond 2 with same flow
Salt solution be put into the circulation of burdock brine pit, the salt solution drawn back is reached with the brine strength for running out dynamic for circulation
State is balanced, now pond, and 5.5%, the salt content of burdock is 7% to brine strength stabilization in 2, continues extraction burdock salt solution and is put into water
Pond 3, is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 3 circulating, circulation 100 to 140
Minute makes the salt solution drawn back reach dynamic equilibrium with the brine strength for running out, now pond, and brine strength stabilization exists in 3
2.5%, the salt content of burdock is 3.5%, and modulated, vacuum packaging obtains final product low-salt burdock；
（6）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, and burdock is put into always from pickling pool suitable for reading 20
Centimeters, sealing burdock with stainless (steel) wire does not make it be floated because adding water；
（7）By step（5）Salt solution in resulting pond 3 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.07：0.10：0.031 ratio is made into less salt salt solution；
（8）By step（5）Salt solution in resulting pond 2 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.09：0.10：0.031 ratio is made into less salt salt solution；
（9）Step（5）Salt solution in resulting pond 1 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：11：
0.10：0.031 ratio is made into less salt salt solution；
（10）By step（6）Resulting burdock pickling pool adds step（7）Resulting less salt salt solution, is added to from pond face
10 centimeters are submerged burdock, are circulated 24 hours, extraction step（8）Resulting less salt salt solution is put into pickling pool, and from pickling pool
Draw back salt solution and return to less salt salt solution, 2, circulation 24 hours, extraction step in bottom（9）Resulting less salt salt solution is put into pickling pool,
And draw back salt solution from pickling pool bottom and return to less salt brine pit 3, it is recycled to the saliferous of the brine strength 4.5% of outflow now burdock
It is 3.5% to measure, and is closed 5 to 6 days, and modulated, vacuum packaging obtains final product low-salt burdock.
Example 3
（1）Soil is removed in cleaning after burdock is cut off into fresh-keeping head, sterilized in bactericidal liquid after cleaning, and sterilizing time is 20-25 points
Clock, bactericidal liquid with water, 38% chlorine dioxide, by weight water：38% chlorine dioxide=100：0.034-0.036 prepare and
Into；
（2）Removed the peel in flowing water, burdock be put into color protection in colour protecting liquid after peeling, 18-20 minutes color protection time, colour protecting liquid by
Water, citric acid by weight, water：Citric acid=100：0.08-0.11 is formulated；
（3）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, puts one layer of burdock plus one layer of salt, is put always
To burdock from pickling pool 20 centimeters suitable for reading, burdock, the ratio by mass ratio of salt are added：Burdock：Salt=70：30, with stainless
Steel mesh seals burdock does not make it be floated because adding water, and adds the aqueous citric acid solution of 0.08-0.10% up to whole burdocks that submerge,
Ensure burdock and air exclusion；
（4）Brine recycling, burdock proceeds by brine recycling for 24 hours after being put into pickling pool, extracts the salt solution of bottom, then flows into
Pickling pool is circulated, daily circulation 100 to 120 minutes, first removes the dirt of pickling pool salt water surface before circulation daily, and these are dirty
Thing is that the product that burdock is metabolized in curing process should be removed, continuous to circulate 4 to 6 days until the concentration stabilization of salt solution is 25%
Untill, untill now the salt content of burdock is about 22%, then pickle 5-6 days；
（4）3 stainless steel ponds of selection, add water to from the centimeters of pond upper end 20, labeled as pond 1, pond 2 in pond；Pond 3；
（5）By step（4）Salt solution in the pickling pool of gained is extracted out from bottom and is put into pond 1, and stirring is not stopped makes the salt solution of pond 1
It is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 1 circulating, circulate 100 to 140 minutes
The salt solution drawn back is set to reach dynamic equilibrium with the brine strength for running out, now brine strength is stable in 12%, burdock in pond 1
Salt content be 14%, continue to extract burdock salt solution being put into pond 2, be well mixed, while being extracted in pond 2 with same flow
Salt solution be put into the circulation of burdock brine pit, the salt solution drawn back is reached with the brine strength for running out dynamic for circulation
State is balanced, now pond, and 6%, the salt content of burdock is 8% to brine strength stabilization in 2, continues extraction burdock salt solution and is put into pond
3, it is well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 3 circulating, circulate 100 to 140 points
Clock makes the salt solution drawn back reach dynamic equilibrium with the brine strength for running out, now pond, and brine strength stabilization is in 3%, ox in 3
The salt content of burdock is 4%, and modulated, vacuum packaging obtains final product low-salt burdock；
（6）By step（2）Resulting burdock is neatly put into stainless steel pickling pool, and burdock is put into always from pickling pool suitable for reading 20
Centimeters, sealing burdock with stainless (steel) wire does not make it be floated because adding water；
（7）By step（5）Salt solution in resulting pond 3 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.08：0.11：0.032 ratio is made into less salt salt solution；
（8）By step（5）Salt solution in resulting pond 2 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：
0.1：0.11：0.032 ratio is made into less salt salt solution；
（9）By step（5）Salt solution in resulting pond 1 presses salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100:
0.1 to 0.12:0.09 to 0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（10）By step（6）Resulting burdock pickling pool adds step（7）Resulting less salt salt solution, is added to from pond face
10 centimeters are submerged burdock, are circulated 24 hours, extraction step（8）Resulting less salt salt solution is put into pickling pool, and from pickling pool
Bottom is drawn back salt solution and returns to less salt salt solution 2, is circulated 24 hours, extraction step（9）Resulting less salt salt solution is put into pickling pool, and
Salt solution being drawn back from pickling pool bottom and returning to less salt brine pit 3, the salt content for being recycled to the brine strength 5% of outflow now burdock is
4%, to close 5 to 6 days, modulated, vacuum packaging obtains final product low-salt burdock.
Claims (2)
1. a kind of preparation method of low-salt burdock it is characterized in that：
（1）Soil is removed in cleaning after burdock is cut off into fresh-keeping head, sterilized in bactericidal liquid after cleaning, and sterilizing time is 20-25 points
Clock, bactericidal liquid with water, 38% chlorine dioxide, by weight water：38% chlorine dioxide=100：0.034-0.036 prepare and
Into；
（2）Removed the peel in flowing water, burdock be put into color protection in colour protecting liquid after peeling, 18-20 minutes color protection time, colour protecting liquid by
Water, citric acid by weight, water：Citric acid=100：0.08-0.11 is formulated；
（3）By step（2）Resulting burdock is neatly put into stainless steel pickling pool 1, puts one layer of burdock plus one layer of salt, is put always
To burdock from pickling pool 20 centimeters suitable for reading, burdock, the ratio by mass ratio of salt are added：Burdock：Salt=70-75：30—
25, sealing burdock with stainless (steel) wire does not make it be floated because adding water, and adds the aqueous citric acid solution of 0.08-0.10% until submerging
Whole burdocks, it is ensured that burdock and air exclusion；
（4）Brine recycling, burdock proceeds by brine recycling for 24 hours after being put into pickling pool 1, extracts the salt solution of bottom, then flows into
Pickling pool is circulated, daily circulation 100 to 120 minutes, first removes the dirt of pickling pool salt water surface before circulation daily, and these are dirty
Thing is that the product that burdock is metabolized in curing process should be removed, continuous circulation 4 to 6 days until salt solution concentration stabilization 22-
Untill 25%, untill now the salt content of burdock is about 20% -22%, then pickle 5-6 days；
（4）3 stainless steel ponds of selection, add water to from the centimeters of pond upper end 20, labeled as pond 1, pond 2 in pond；Pond 3；
（5）Salt solution in pickling pool 1 is extracted out from bottom and is put into pond 1, stirring is not stopped is well mixed the salt solution of pond 1, together
When the salt solution that is extracted in pond 1 with same flow be put into burdock brine pit and circulate, circulation makes the salt drawn back for 100 to 140 minutes
Water reaches dynamic equilibrium with the brine strength for running out, and now brine strength is stable in 10% to 12%, the saliferous of burdock in pond 1
It is 12% to 14% to measure, and continues extraction burdock salt solution and is put into pond 2, is well mixed, while being extracted in pond 2 with same flow
Salt solution is put into the circulation of burdock brine pit, and circulation makes the salt solution drawn back reach dynamic with the brine strength for running out for 100 to 140 minutes
Balance, now pond, 5% to 6%, the salt content of burdock is 6% to 8% to brine strength stabilization in 2, continues extraction burdock salt solution and puts
Enter pond 3, be well mixed, while be put into burdock brine pit with the salt solution that same flow is extracted in pond 3 circulating, circulation 100
The salt solution drawn back was set to reach dynamic equilibrium with the brine strength for running out to 140 minutes, now pond, brine strength stabilization in 3
2% to 3%, the salt content of the burdock in pickling pool 1 is 3 to 4%, and modulated, vacuum packaging obtains final product low-salt burdock.
2. a kind of preparation method of low-salt burdock it is characterized in that：
（1）By claim 1 step（2）Resulting burdock is neatly put into stainless steel pickling pool 2, and burdock is put into always from salting down
20 centimeters suitable for reading of pond processed 2, sealing burdock with stainless (steel) wire does not make it be floated because adding water；
（2）Salt solution in pond 3 is pressed into salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100:0：0.06 to 0.08:0.09
To 0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（3）Salt solution in pond 2 is pressed into salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：0.08 to 0.10：0.09 to
0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（4）Salt solution in pond 1 is pressed into salt solution：Glacial acetic acid：Sodium ascorbate：Chlorine dioxide=100：0.1 to 0.12：0.09 to
0.11：0.03 to 0.032 ratio is made into less salt salt solution；
（5）Pickling pool 2 is added into claim 2 step（2）Resulting less salt salt solution, is added to and does not have from the centimeters of pond face 10
Enter burdock, circulate 24 hours；Extract claim 2 step（3）Resulting less salt salt solution is put into pickling pool, and under pickling pool
Draw back salt solution and return to less salt salt solution, 2, circulation 24 hours in portion；Extract claim 2 step（4）Resulting less salt salt solution is put into
Pickling pool, and draw back salt solution from pickling pool bottom and return to less salt brine pit 3, is recycled to the brine strength 4 to 5% of outflow now ox
The salt content of burdock is 3 to 4%, is closed 5 to 6 days, and modulated, vacuum packaging obtains final product low-salt burdock.
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| CN2017100639822 | 2017-02-04 | ||
| CN201710063982 | 2017-02-04 |
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| CN106889520B CN106889520B (en) | 2020-11-27 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793131A (en) * | 2012-08-31 | 2012-11-28 | 扬州东盛食品有限公司 | Processing method of pickled burdocks |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN105995616A (en) * | 2016-05-18 | 2016-10-12 | 江南大学 | Fast processing method of salted duck eggs |
| CN106360505A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Lightly salted burdock making process |
| CN106376875A (en) * | 2016-08-30 | 2017-02-08 | 扬州大学 | Processing method of low-nitrite salted edible burdock |
-
2017
- 2017-02-13 CN CN201710075552.2A patent/CN106889520B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793131A (en) * | 2012-08-31 | 2012-11-28 | 扬州东盛食品有限公司 | Processing method of pickled burdocks |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN105995616A (en) * | 2016-05-18 | 2016-10-12 | 江南大学 | Fast processing method of salted duck eggs |
| CN106376875A (en) * | 2016-08-30 | 2017-02-08 | 扬州大学 | Processing method of low-nitrite salted edible burdock |
| CN106360505A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Lightly salted burdock making process |
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