CN108094982A

CN108094982A - A kind of method for making fruit juice pickles

Info

Publication number: CN108094982A
Application number: CN201810016710.1A
Authority: CN
Inventors: 胡金平; 胡艳; 胡刚
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-01-08
Filing date: 2018-01-08
Publication date: 2018-06-01
Anticipated expiration: 2038-01-08
Also published as: CN108094982B

Abstract

The present invention relates to fruit-vegetable food processing technique fields.Solves the unhealthy not save-resistant and small technical barrier of processing capacity that existing pickles technology need to add other materials.Raw material selects quality close such as garlic, onion head, garlic stems vegetables.Process includes selecting dish → cleaning → salt marsh → dehydration successively, and then dish with pure green plum juice is mixed into altar is brewed, obtain crispy and delicious product.This method does not have to add the artificial synthetics such as water, acid, alkali, preservative, antioxidant, pigment, flavoring agent.There are natural anticorrosion effect, and the essence that fragrance protrudes and trace element is abundant using green plum peracid, by the woody nutrient for incorporating fruits and vegetables with draft collocation, so as to promote added value, not only make product is more crispy and delicious can also extend shelf lives.Through putting into practice its delicious and crisp degree one-year age can be kept constant and scale can be formed, avoided and caused damages to vegetable grower when production is more than and disappears, vegetable grower is contributed to increase income and reducing enterprise cost, new method is provided for food processing.

Description

A kind of method for making fruit juice pickles

Technical field

The present invention relates to a kind of kimchi foodstuffs production method, including making pickles as raw material using vegetables, salt, pure dark-plum juice Technique, belong to fruit-vegetable food processing technique field.

Background technology

Pickles are the bread and butters that people gain great popularity, and it is widely known that mediocrity's making pickles steep the scene dragged for everyday everyday Has very long history, but previous conventional Kimchi will add old salt solution or realize pickles with cold boiling water complex salt, steep mostly a couple of days just Can lose brittleness and mouthfeel, the time does not arrange jar slightly long will give birth to white flower, when and cause to topple over wasting phenomenon, sell in the market Pickles even also to add other materials, therefore requirement of the people to pickles quality and resting period cannot be met, can not Volume production is waited to disappear to form scale processing, also can't resolve when seasonal vegetable production is more than and disappears, dish difficulty problem is sold to what vegetable grower brought.

The content of the invention

Goal of the invention：For the deficiency of prior art scheme, agree with people's happiness eat pickles, particularly delicious and crisp full of nutrition can The pickles of mouth, are more favored by people, so formulation one is novel, can meet the technology that people require and have the extensive market space Scheme.It creates one kind to merge with fruits and vegetables, without adding water, without using artificial synthesized additive, technique is relatively easy, and market prospects are wide It is wealthy, it can solve the problems, such as the method that peasant sells the making pickles of dish difficulty.To meet the needs of people.

According to china natural resources situation, on the south the Yellow River, west from Eastern Tibet, to the east of the Changjiang river and Pearl River Delta mostly Area, the Plum resources distribution for having the length and breadth of land, Pingwu are one of original producton locations of China fruit plum, from the horse's mouth, the raw material ten of dark-plum juice Divide abundance；

There is the base of large area plantation garlic and onion head on a large scale in national many areas, and these vegetable varieties are suitble to make Pickles.Therefore, the raw material using vegetables such as garlic, garlic stems and onion heads as pickles is our first choice.

It is investigated according to China market, often in the short time, maturation, production happen occasionally base vegetables more than the situation to disappear in flakes, Vegetable Market disparities between supply and demand protrude, by the destabilizing factors such as season and price wave amplitude, it is easy to it causes damages to vegetable grower, in conjunction with China natural resources situation carries out subject study, so as to make a kind of comprehensive technical solution for solving this field practical problem of energy.

Technical solution：A kind of method for making fruit juice pickles, raw material select quality relative close such as garlic, onion head, garlic stems Vegetables are waited, process includes selecting dish, cleaning, salt marsh, dehydration successively, and dish and the pure green plum juice after fermentation then are mixed into altar bubble System can go out cylinder in 20 days to 12 months as product in envelope cylinder, and salt consumption can be according to the need of north and south different crowd during salt marsh Be adjusted, general proportion control be advisable 2%-the 6% of vegetables, dark-plum juice dosage control vegetables 40% -50% it Between, process need not add the artificial synthetic such as water and acid, alkali, preservative, antioxidant, pigment, flavoring agent；It only need to be by salt Vegetables after stain are made by mixing with dark-plum juice, you can obtain crispy and delicious product.

Advantageous effect：This method eliminate it is previous make pickles, need to be with adding water, adduction into the unhealthy unfavorable guarantor for attaching agent The way deposited.And take with fruit juice and vegetable soaking manufactured goods, make two kinds of substances of fruits and vegetables each intrinsic nutrient, shown through integration More adequately and comprehensively, enrich fragrant, the crisp and mouthfeel of pickles, and extend the storage time of pickles, allow delicious and crisp journey Degree can be maintained at 12 months it is constant.Brew process realizes no added in addition to vegetables, dark-plum juice and salt, makes product more ring It protects and harmless, improves the health value of product.This technique making pickles not only increase shelf lives and decrease storage risk, So scale processing effect can be generated, improve resource utilization, added value of product is made to be improved, vegetable grower is contributed to increase income And reducing enterprise cost, while employment can also be driven, meet the market demand.Production process is discharged without any dirty sundries, therefore this method Play the role of substantive progress from meaning for foods processing technique.

Specific embodiment：

1st, dark-plum juice prepares, using sugaring, that is, principle of reverse osmosis extract dark-plum juice again after spontaneous fermentation it is spare；

2nd, bubble garlic stems is made, garlic stems is cut into the segment of 5 to 10 centimeter lengths by selected garlic stems and cleaning after air-drying, in proportion by dish salt Stain three to five hours, then dries surface moisture, and the compacting of dress cylinder adds dark-plum juice envelope cylinder；

3rd, pickled Chinese onion is made, selected onion head goes out fibrous root, cleaning to air-dry, in proportion by onion head salt marsh three to five hours, then dries in the air Dry surface water dress cylinder compacting, adds dark-plum juice envelope cylinder；

4th, make bubble garlic, selected garlic, whole garlic is divided into valvula, cleaning air-dry, do not remove the peel, in proportion by onion head salt marsh 3 to 5 Hour, surface water is then dried, the compacting of dress cylinder adds dark-plum juice envelope cylinder；

5th, other pickles are made, with reference to more than process, specific practice is flexibly grasped according to vegetables size or the difference of diameter.

Claims

1. a kind of method for making fruit juice pickles is that raw material selects the kind of quality relative close, such as garlic, onion head, garlic stems Vegetables are waited, production process includes selecting dish, cleaning, salt marsh, dehydration successively, is then mixed into dish and the pure green plum juice after fermentation Altar is brewed, can go out cylinder in 20 days to 12 months in envelope cylinder as product, and when salt marsh controls salt consumption ratio in vegetables Between 2% -6%, dark-plum juice dosage control between 40%-the 50% of vegetables, process, without add water, do not add acid, alkali, The artificial synthetic such as preservative, antioxidant, pigment, flavoring agent；Dark-plum juice prepares, and is carried using sugaring, that is, principle of reverse osmosis It is spare after spontaneous fermentation again to take out dark-plum juice；Make garlic stems, garlic stems is cut into 5 to 10 centimetres by selected garlic stems and cleaning after air-drying Long segment, in proportion by dish salt marsh 3 to 5 it is small when, then dry surface moisture, the compacting of dress cylinder adds dark-plum juice envelope cylinder；System Make pickled Chinese onion, selected onion head, fibrous root, cleaning is gone out to air-dry, in proportion by onion head salt marsh 3 to 5 it is small when, then dry surface water dress Cylinder is compacted, and adds dark-plum juice envelope cylinder；Make bubble garlic, selected garlic, whole garlic is divided into valvula, cleaning air-dry, do not remove the peel, by Ratio by onion head salt marsh 3 to 5 it is small when, then dry surface water, the compacting of dress cylinder adds dark-plum juice envelope cylinder；Other pickles are made, With reference to more than process, specific practice is flexibly grasped according to vegetables size or the difference of diameter.