CN108936475A - Technology for manufacturing fried pickle - Google Patents
Technology for manufacturing fried pickle Download PDFInfo
- Publication number
- CN108936475A CN108936475A CN201810768973.8A CN201810768973A CN108936475A CN 108936475 A CN108936475 A CN 108936475A CN 201810768973 A CN201810768973 A CN 201810768973A CN 108936475 A CN108936475 A CN 108936475A
- Authority
- CN
- China
- Prior art keywords
- pickles
- pot
- frying
- stir
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to packaged kimchi manufacture craft, specially a kind of packed technology for manufacturing fried pickle.The packed technique for frying pickles, comprising the following steps: by enter pond it is marinated mature after vegetables sorted, cleaned, cut the dish, timing desalting and dewatering and sterilized；Oil temperature in special frying pan pot is risen to 120 DEG C~180 DEG C；The fragrance such as kaempferia galamga, illiciumverum, tsaoko are launched in hot oil；Then pickles processed in step 1 are put into pot and is stir-fried；Temperature adjustment stir-frying 5~off the pot after twenty minutes；It cools to room temperature；It weighs splitting and vacuumizes packaging；Storage is examined after pasteurize；Vanning sale.Advantage of the invention is that passing through special frying process: one, eliminating the life foul smell of conventional Kimchi；Two, primary sterilization is realized by high oil temperature；Three, the flavor of pickles is increased.
Description
Technical field
The present invention relates to packaged kimchi manufacture craft, specially a kind of packed technology for manufacturing fried pickle.
Background technique
Pickles, Gu claim Potamogeton, refer to be conducive to the vegetables stored for a long time and through everfermentation.In general, as long as it is fine
Pickles can be made by tieing up vegetables abundant or fruit.Pickles inorganic matters containing vitamin abundant and calcium, phosphorus etc..It can be people
Body provides sufficient nutrition, and the diseases such as energy prevention of arterial hardening.The technique of the packaged kimchi of industrialization production at present are as follows: purchase is fresh
Vegetables-enter lake salt stain-playing pond sorting after maturation-and clean-cut the dish stirring-weighing dress after desalination-dehydration-addition condiments
Such technique is sold in bag-vacuum packaging-pasteurize-inspection storage-vanning is not thorough the sterilization process of pickles, and
And the shelf-life shortens, and lacks distinctive fragrance, there are also one water stinks.Existing product form is single in the market, is to use
Process above is manufactured, and is difficult to meet the needs of different taste.
Summary of the invention
The present invention exactly against the above technical problems, provides a kind of anhydrous stink, has the dense flavor sterilizing that stir-fries reasonable
Packed stir-fry pickles technique.
The specific technical solution of the present invention is as follows:
The packed technique for frying pickles, it is characterised in that the following steps are included:
A, by enter pond it is marinated mature after vegetables sorted, cleaned, cut the dish, desalting and dewatering and sterilized；
Oil temperature in special frying pan pot is risen to 120 DEG C~180 DEG C by b；
C, kaempferia galamga, illiciumverum, tsaoko fragrance are launched in hot oil；
D, then pickles processed in step a are put into pot and is stir-fried；
E, temperature adjustment is off the pot after stir-frying 5~20 minutes；
F, it cools to room temperature；
G, it weighs splitting and vacuumizes packaging；
H, storage is examined after pasteurize；
I, vanning sale.
Advantage of the invention is that passing through special frying process: one, eliminating the life foul smell of conventional Kimchi；Two, pass through height
Oil temperature realizes time sterilization；Three, the flavor of pickles is increased.
Specific embodiment
The present invention is further explained in the light of specific embodiments.
Embodiment 1,
Purchase fresh cowpea raw material-primary election-enter lake salt stain-pond sorting is played after maturation-clean-cut the dish-timing desalting and dewatering simultaneously
Disinfection；
Oil temperature in special frying pan is risen to 150 DEG C；
The fragrance such as kaempferia galamga, illiciumverum are launched in hot oil；
Then pickles are put into pot and is stir-fried；
Temperature adjustment stir-frying 5 minutes or so is rear off the pot；
It cools to room temperature；
It weighs splitting and vacuumizes packaging；
Storage is examined after pasteurize；
Vanning sale.
Embodiment 2,
Purchase fresh green vegetables raw material-primary election-enter lake salt stain-pond sorting is played after maturation-clean-cut the dish-timing desalting and dewatering simultaneously
Disinfection；
Oil temperature in special frying pan is risen to 120 DEG C；
The fragrance such as kaempferia galamga, illiciumverum are launched in hot oil；
Then pickles are put into pot and is stir-fried；
Temperature adjustment stir-frying 10 minutes or so is rear off the pot；
It cools to room temperature；
It weighs splitting and vacuumizes packaging；
Storage is examined after pasteurize；
Vanning sale.
Claims (1)
1. the packed technique for frying pickles, it is characterised in that the following steps are included:
A, by enter pond it is marinated mature after vegetables sorted, cleaned, cut the dish, desalting and dewatering and sterilized；
B, the oil temperature in special frying pan pot is risen to 120 DEG C~180 DEG C；
C, kaempferia galamga, illiciumverum, tsaoko fragrance are launched in hot oil；
D, then pickles processed in step a are put into pot and is stir-fried；
E, off the pot after stir-frying 5~20 minutes；
F, it cools to room temperature；
G, it weighs splitting and vacuumizes packaging；
H, storage is examined after pasteurize；
I, vanning sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810768973.8A CN108936475A (en) | 2018-07-13 | 2018-07-13 | Technology for manufacturing fried pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810768973.8A CN108936475A (en) | 2018-07-13 | 2018-07-13 | Technology for manufacturing fried pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936475A true CN108936475A (en) | 2018-12-07 |
Family
ID=64483183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810768973.8A Withdrawn CN108936475A (en) | 2018-07-13 | 2018-07-13 | Technology for manufacturing fried pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936475A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402428A (en) * | 2018-06-15 | 2018-08-17 | 四川民福记食品有限公司 | A kind of production technology of frying pickles |
-
2018
- 2018-07-13 CN CN201810768973.8A patent/CN108936475A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402428A (en) * | 2018-06-15 | 2018-08-17 | 四川民福记食品有限公司 | A kind of production technology of frying pickles |
| CN108402428B (en) * | 2018-06-15 | 2021-09-28 | 四川民福记食品有限公司 | Production process of fried pickled vegetables |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |
|
| WW01 | Invention patent application withdrawn after publication |