CN107095222A - A kind of crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof - Google Patents
A kind of crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof Download PDFInfo
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- CN107095222A CN107095222A CN201710404197.9A CN201710404197A CN107095222A CN 107095222 A CN107095222 A CN 107095222A CN 201710404197 A CN201710404197 A CN 201710404197A CN 107095222 A CN107095222 A CN 107095222A
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 85
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 85
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000004224 protection Effects 0.000 claims abstract description 33
- 235000021110 pickles Nutrition 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 16
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000019713 millet Nutrition 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 230000018044 dehydration Effects 0.000 claims abstract description 9
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 230000035622 drinking Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 241000234314 Zingiber Species 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
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- 230000000694 effects Effects 0.000 description 5
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- 235000019634 flavors Nutrition 0.000 description 5
- 238000010008 shearing Methods 0.000 description 4
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- 235000013305 food Nutrition 0.000 description 3
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- 239000001814 pectin Substances 0.000 description 3
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- 229920001277 pectin Polymers 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Abstract
The invention provides crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof, the mass parts of component and each component during the pickles dispensing are 0.4 ~ 1.0 part of brewed 80 ~ 87 parts of carrot slice, 10 ~ 15 parts of hot millet bubble green pepper, 1.0 ~ 1.5 parts of chicken essence seasoning, 0.8 ~ 1.0 part of ginger, 0.8 ~ 1.0 part of mashed garlic and white granulated sugar, and its step of preparation process includes color protection, dehydration, brewed, allotment, vacuum packaging, sterilization and cooled down.This method can effectively suppress the brown stain and softening of carrot, the features such as carrot pickled vegetable of preparation has attractive color, crispy and delicious, long shelf-life.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation side of the crispy and delicious carrot pickled vegetable of attractive color
Method.
Background technology
Carrot is rich in beta carotene and pectin, with anti-oxidant, anti-aging, protection eyesight, radioresistance, antitumor etc.
Effect.At present, China carrot consumption still based on eating raw, deep processed product is less.Pickles are a kind of common biographies of China
System fermented food, with crisp and refreshing mouthfeel, unique local flavor and good seasoning effect, can both be answered directly as appetizing food
With being alternatively arranged as flavouring is used for the processing of plurality of dishes and typical local food, is the effective way that vegetables carry out deep processing and utilization
One of.
Although carrot color is vivid, easily there is brown stain and softening in the production of carrot pickled vegetable, storing, sale,
So as to have impact on the quality of product.Wherein, brown stain is based on non-enzymatic browning, including Maillard reaction, Ascorbic Acid Oxidation and β-
Carrotene discoloration etc.；Soften the decomposition mainly due to protopectin material and harmful microbe amount reproduction.Therefore, how
The problem of brown stain and softening of effectively control carrot pickled vegetable turn into urgent need to resolve in its process.
Application No. 201410269089.1 discloses a kind of method for pickling radish keeping colour and crisp, and its main process includes
Radish is cleaned, belt leather finishing, section, dehydration, keeping colour and crisp, sterilization and tinning immersion pickle.In the invention, using anti-
The crispness retaining agent of the color stabilizer and pectin and calcium lactate composition of bad hematic acid and bayberry polyphenol composition is handled, and is significantly improved and is salted down
The problem of radish discoloration processed softens.However, the use of bayberry polyphenol and pectin can substantially increase the production cost of product.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of crispy and delicious carrot pickled vegetable of attractive color
Preparation method, this method can effectively suppress the brown stain and softening of carrot pickled vegetable, the pickles attractive color of preparation, delicious and crisp
Tasty, long shelf-life, production cost are low.
A kind of crispy and delicious carrot pickled vegetable of attractive color, it is characterised in that component and each component during the pickles dispensing
Mass parts are brewed 80~87 parts of carrot slice, 10~15 parts of hot millet bubble green pepper, 1.0~1.5 parts of chicken essence seasoning, ginger
0.4~1.0 part of 0.8~1.0 part, 0.8~1.0 part of mashed garlic and white granulated sugar；
The preparation method of the brewed carrot slice is as follows：
(1) color protection
The color protection that carrot slice by pretreatment is put into 2~3 times of volumes of its quality is protected in crisp liquid, and 50min is soaked at room temperature
~70 min, drain away the water after being rinsed with drinking pure water, obtain color protection carrot slice；
The color protection protect crisp liquid and be respectively by mass concentration 10%~12%, 10%~12% and 2.0%~2.5% ginger
End, onion end and calcium chloride are constituted；
(2) it is dehydrated
The color protection carrot slice obtained in step (1) is reached 35%~40% in drying to its moisture at 50 DEG C~60 DEG C,
Obtain being dehydrated carrot slice；
(3) it is brewed
The dehydration carrot slice obtained in step (2) is put into the pickles water of 15~20 times of its quality, in bubble at 20 DEG C~25 DEG C
5 d~7d is made, rear draining is pulled out, brewed carrot slice is obtained.
Processing step prepared by the crispy and delicious carrot pickled vegetable of above-mentioned attractive color is followed successively by allotment, vacuum packaging, sterilize and
Cooling.
In the step of above method (1), the pretreatment is that thickness is cut into after fresh carrot is cleaned for 5mm~7mm
Sheet.
In the step of above method (3), the pickles water is to be eaten salting liquid for 5%~6% by mass concentration and contained
The hot millet bubble green pepper water of 3%~4% edible salt is with 4:1~6:1 mass ratio is mixed.
In the above method, the allotment is by brewed carrot slice and hot millet bubble green pepper, chicken essence seasoning, ginger, mashed garlic
It is well mixed with white granulated sugar.
In the above method, the sterilization is that the carrot slice after vacuum packaging is kept into 15 in 85 DEG C~90 DEG C water-baths
Min~30min, is cooled to room temperature.
Compared with prior art, the invention has the advantages that：
1st, carry out color protection in the present invention simultaneously using infusion method with protecting crisp processing, both can simplified processing process, raising production efficiency,
Obvious color protection can also be obtained with protecting crisp effect.Ginger is widely used spice, and onion is a kind of common characteristic flavor on basis
Prominent vegetables, the two is rich in a variety of polyphenoils, and with stronger antioxidation, therefore the compounding use of the two is not only
The brown stain of carrot can effectively be suppressed, the purpose of color protection is reached, and its a variety of tempting fragrance and flavour can also be assigned.With
Calcium chloride generates water insoluble Calcium Pectate using the pectic acid in calcium ion and carrot as protecting crisp dose, so as to keep recklessly
Pickled radish brittleness.
2nd, the carrot slice that crisp processing is protected by color protection is taken off using the air drying methods of lower temperature in the present invention
Water, reaches suitable moisture, and this can not only further enhance the brittleness of carrot, and also ensure its brittleness not
Influenceed by follow-up brewed and process for sterilizing.Meanwhile, relatively low drying temperature can also reduce browning reaction degree, be conducive to recklessly
The holding of radish color and luster.
3rd, brewed, flavour and micro- life using pickles water are carried out to dehydration carrot slice using pickles water in the present invention
The fermentation of thing, prepares the carrot pickled vegetable with characteristic flavor on basis protrusion, sweet and sour taste.
4th, the inventive method is simple to operate, and production cost is low, it is easy to industrialized production.
Embodiment
A kind of attractive color of the present invention and crispy and delicious carrot pickled vegetable are made furtherly by the following examples
It is bright.
Embodiment 1
In the present embodiment, the dispensing of carrot pickled vegetable is brewed carrot slice 80.5kg, hot millet bubble green pepper 15kg, chicken essence seasoning
1.5kg, ginger 1.0kg, mashed garlic 1.0kg, white granulated sugar 1.0kg；
Its step of preparation process is as follows：
(1) color protection
It will select after qualified fresh carrot cleaned, be cut into the sheet that thickness is 5mm, put into the shield of its 2 times of volume of quality
Color is protected in crisp liquid, and 50min is soaked at room temperature, is drained away the water after being rinsed with drinking pure water, color protection carrot slice is obtained；
The color protection, which protects crisp liquid, to be made up of 10% ginger, 10% onion end and 2.0% calcium chloride solution；
(2) it is dehydrated
By the color protection carrot slice obtained in step (1) in reaching 40% to its moisture at 50 DEG C, obtain being dehydrated carrot slice；
(3) it is brewed
The dehydration carrot slice obtained in step (2) is put into the pickles water of 15 times of its quality, in brewed 7d at 20 DEG C, pulled out
Draining, obtains brewed carrot slice afterwards；
The pickles water is with 4 by hot millet bubble green pepper water of the mass concentration for 5% salt solution and containing 4% edible salt:1 matter
Amount ratio is mixed；
(4) allocate, pack and sterilize
By the brewed carrot slice 80.5kg obtained in step (3) and hot millet bubble green pepper 15kg, chicken essence seasoning 1.5kg, ginger
1.0kg, mashed garlic 1.0kg and white granulated sugar 1.5kg stir, and vacuum packaging is quick to cool down after keeping 30min in 85 DEG C of water-baths
To room temperature, carrot pickled vegetable is obtained.
The colourity of fresh carrot and carrot pickled vegetable is characterized using CM-5 spectral photometric colour measuring meters, L*, a* and b* value is obtained；
Wherein, L* represents brightness；A* represents red value of green, and on the occasion of to be red, negative value is green；B* represents champac value, on the occasion of for Huang, and negative value is
It is blue；Calculate lightness difference (Δ L*), red green difference (Δ a*), yellow blue difference (Δ b*) and total color difference value (Δ therebetween
E),Δ E changes are smaller, illustrate that effect of color protection is better.
Using CM-5 spectral photometric colour measuring meters characterize gained carrot pickled vegetable colourity, using Texture instrument analyze its hardness and
Shearing force, the results are shown in Table 1.
Embodiment 2
In the present embodiment, the dispensing of carrot pickled vegetable is brewed carrot slice 84kg, hot millet bubble green pepper 12.3kg, chicken essence seasoning
1.2kg, ginger 0.9kg, mashed garlic 0.9kg, white granulated sugar 0.7kg；
Its step of preparation process is as follows：
(1) color protection
It will select after qualified fresh carrot cleaned, be cut into the sheet that thickness is 6mm, put into 2.5 times of volumes of its quality
Color protection is protected in crisp liquid, and 60min is soaked at room temperature, is drained away the water after being rinsed with drinking pure water, color protection carrot slice is obtained；Institute
Stating color protection and protecting crisp liquid is made up of 11% ginger, 11% onion end and 2.2% calcium chloride solution；
(2) it is dehydrated
The color protection carrot slice obtained in step (1) is reached 37% to its moisture in dry at 55 DEG C, obtains being dehydrated Hu trailing plants
Foretell piece；
(3) it is brewed
The dehydration carrot slice obtained in step (2) is put into the pickles water of 17 times of its quality, in brewed 6d at 22 DEG C, pulled out
Draining, obtains brewed carrot slice afterwards；
The pickles water is with 5 by hot millet bubble green pepper water of the mass concentration for 5.5% salt solution and containing 3.5% edible salt:1
Mass ratio mix；
(4) allocate, pack and sterilize
By the brewed carrot slice 84kg obtained in step (3) and hot millet bubble green pepper 12.3kg, chicken essence seasoning 1.2kg, ginger
0.9kg, mashed garlic 0.9kg and white granulated sugar 0.7kg stir, and are vacuum-packed after keeping 22min in 88 DEG C of water-baths, are cooled to room
Temperature, obtains carrot pickled vegetable.
Using CM-5 spectral photometric colour measuring meters characterize gained carrot pickled vegetable colourity, using Texture instrument analyze its hardness and
Shearing force, the results are shown in Table 1.
Embodiment 3
In the present embodiment, the dispensing of carrot pickled vegetable is brewed carrot slice 87kg, hot millet bubble green pepper 10kg, chicken essence seasoning 1.0
Kg, ginger 0.8kg, mashed garlic 0.8kg, white granulated sugar 0.4kg；
Its step of preparation process is as follows：
(1) color protection
It will select after qualified fresh carrot cleaned, be cut into the sheet that thickness is 7mm, put into the shield of its 3 times of volume of quality
Color is protected in crisp liquid, and 70min is soaked at room temperature, is drained away the water after being rinsed with drinking pure water, color protection carrot slice is obtained；
The color protection, which protects crisp liquid, to be made up of 12% ginger, 12% onion end and 2.5% calcium chloride solution；
(2) it is dehydrated
The color protection carrot slice obtained in step (1) is reached 35% to its moisture in dry at 60 DEG C, obtains being dehydrated Hu trailing plants
Foretell piece；
(3) it is brewed
The dehydration carrot slice obtained in step (2) is put into the pickles water of 20 times of its quality, in brewed 5d at 25 DEG C, pulled out
Draining, obtains brewed carrot slice afterwards；
The pickles water is with 6 by hot millet bubble green pepper water of the mass concentration for 6% salt solution and containing 3% edible salt:1 matter
Amount ratio is mixed；
(4) allocate, pack and sterilize
By the brewed carrot slice 87kg obtained in step (3) and hot millet bubble green pepper 10kg, chicken essence seasoning 1.0kg, ginger
0.8kg, mashed garlic 0.8kg and white granulated sugar 0.4kg stir, and are vacuum-packed after keeping 15min in 90 DEG C of water-baths, are cooled to room
Temperature, obtains carrot pickled vegetable.
Using CM-5 spectral photometric colour measuring meters characterize gained carrot pickled vegetable colourity, using Texture instrument analyze its hardness and
Shearing force, the results are shown in Table 1.
Influence of the crisp processing of the color protection of table 1 shield to carrot pickled vegetable aberration and texture
| Sample | ΔE* | Hardness (g) | Shearing force (g) |
| The pickles of embodiment 1 | 9.17±0.49b | 52001.42±176.11a | 8566.25±281.81a |
| The pickles of embodiment 2 | 9.06±0.25b | 51323.57±312.89b | 8297.03±427.77a |
| The pickles of embodiment 3 | 9.35±0.43b | 51529.90±282.70b | 8379.33±228.84a |
| Blank group pickles | 17.37±0.96a | 38570.90±163.30c | 6253.28±172.97b |
As can be seen from Table 1, the aberration of carrot pickled vegetable and the pickles of texture and blank group of crisp processing are protected by color protection in the presence of aobvious
Write sex differernce (P<0.05), show that color protection protects crisp effect obvious.
Claims (6)
1. a kind of crispy and delicious carrot pickled vegetable of attractive color, it is characterised in that the matter of component and each component during the pickles dispensing
It is brewed 80 ~ 87 parts of carrot slice, 10 ~ 15 parts of hot millet bubble green pepper, 1.0 ~ 1.5 parts of chicken essence seasoning, ginger 0.8 ~ 1.0 to measure part
0.4 ~ 1.0 part of part, 0.8 ~ 1.0 part of mashed garlic and white granulated sugar；
The preparation method of the brewed carrot slice is as follows：
（1）Color protection
The color protection that carrot slice by pretreatment is put into 2 ~ 3 times of volumes of its quality is protected in crisp liquid, and 50 min are soaked at room temperature
~ 70 min, drain away the water after being rinsed with drinking pure water, obtain color protection carrot slice；
The color protection protect crisp liquid and be respectively by mass concentration 10% ~ 12%, 10% ~ 12% and 2.0% ~ 2.5% ginger, onion end
Constituted with calcium chloride；
（2）Dehydration
By step（1）In obtained color protection carrot slice reach 35% ~ 40% in being dried at 50 DEG C ~ 60 DEG C to its moisture, obtain
It is dehydrated carrot slice；
（3）It is brewed
By step（2）In obtained dehydration carrot slice be put into the pickles water of 15 ~ 20 times of its quality, in brewed at 20 DEG C ~ 25 DEG C
The d of 5 d ~ 7, pulls rear draining out, obtains brewed carrot slice.
2. the crispy and delicious carrot pickled vegetable of attractive color according to claim 1, it is characterised in that technique step prepared by the pickles
It is rapid to be followed successively by allotment, vacuum packaging, sterilization and cool down.
3. the crispy and delicious carrot pickled vegetable of attractive color according to claim 1, it is characterised in that step（1）Described in locate in advance
Reason is the sheet that thickness is cut into after fresh carrot is cleaned for the mm of 5 mm ~ 7.
4. the crispy and delicious carrot pickled vegetable of attractive color according to claim 1, it is characterised in that step（3）Described in pickles
Water is with 4 by hot millet bubble green pepper water of the mass concentration for 5% ~ 6% edible salting liquid and containing 3% ~ 4% edible salt:1~6:1 quality
Than mixing.
5. the crispy and delicious carrot pickled vegetable of attractive color according to claim 2, it is characterised in that the allotment is by brewed Hu
Radish piece is well mixed with hot millet bubble green pepper, chicken essence seasoning, ginger, mashed garlic and white granulated sugar.
6. the crispy and delicious carrot pickled vegetable of attractive color according to claim 2, it is characterised in that the sterilization is by vacuum packet
Carrot slice after dress keeps the min of 15 min ~ 30 in 85 DEG C ~ 90 DEG C water-baths, is quickly cooled to room temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106967A (en) * | 2020-10-07 | 2020-12-22 | 晋江市金井镇农家乐农场 | Health-preserving carrot pickled vegetables and processing method thereof |
Citations (7)
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