CN109329862A - A kind of preparation method of the hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation - Google Patents
A kind of preparation method of the hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation Download PDFInfo
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- CN109329862A CN109329862A CN201811233182.1A CN201811233182A CN109329862A CN 109329862 A CN109329862 A CN 109329862A CN 201811233182 A CN201811233182 A CN 201811233182A CN 109329862 A CN109329862 A CN 109329862A
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- Prior art keywords
- pickled mustard
- mustard tuber
- brine
- hot pickled
- preparation
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- 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.)
- Pending
Links
- 241000219198 Brassica Species 0.000 title claims abstract description 156
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 156
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 156
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 156
- 235000010460 mustard Nutrition 0.000 title claims abstract description 156
- 239000012267 brine Substances 0.000 title claims abstract description 72
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 72
- 239000007788 liquid Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000005554 pickling Methods 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 229960000583 acetic acid Drugs 0.000 claims description 6
- 239000012362 glacial acetic acid Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000003651 drinking water Substances 0.000 abstract description 7
- 235000020188 drinking water Nutrition 0.000 abstract description 7
- 235000013599 spices Nutrition 0.000 abstract description 7
- 238000003809 water extraction Methods 0.000 abstract description 7
- 230000001804 emulsifying effect Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000000243 solution Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
Abstract
To provide a kind of preparation method of hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation, it can be converted with fermenting tank ferment local-flavor, adjust the long-acting reserve of salt tune acid anaerobism, by the liquid brine of pickled mustard tuber with the strong flavor of hot pickled mustard tuber, it is hot pickled mustard tuber specific complex seasoning for substituting the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsifying, nutrition and flavor substance into liquid brine of pickled mustard tuber are able to be back to hot pickled mustard tuber product, include the following steps, step S1, it collects, step S2, initial filter, step S3, it filters again, step S4, three filters, step S5, salinity adjustment, step S6, acidity adjustment.
Description
Technical field
The present invention relates to a kind of preparation methods of hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation.
Background technique
Hot pickled mustard tuber processing needs process pickled fermented three times, every time it is pickled fermented after, can all generate a large amount of hot pickled mustard tuber and salt down
Liquid processed, brine of pickled mustard tuber water has many characteristics, such as with high salt, high ammonia nitrogen and high phosphorus, through detecting, containing more rich in brine of pickled mustard tuber brine
The Soluble Organic Matters such as amino acid, vitamin, organic acid, esters, the dish pickling liquid of the prior art is all by the way of direct emission
It is handled.
However, the following defects and deficiencies exist for liquid brine of pickled mustard tuber processing mode in the prior art:
Firstly, abandoning it, then environmental pollution is formed, and because of high salinity, it is difficult to which direct biological treating needs to precipitate, pH adjusting, detest
Oxygen breaking-out and aerobic oxidation and etc. the harmful substance of removal, precipitate again or the dilution of high power amount water, can biological treating, at
This is extremely high.
Secondly, abandoning it, organic matters such as amino acid, vitamin, organic acid, esters for being rich in etc. also result in wave in vain
Take, and the discarding of these organic matters so that hot pickled mustard tuber product nutrients detraction, reduce product quality.
In addition, resource can be made to be effectively used if making good use of this part liquid brine of pickled mustard tuber, the nutrition of hot pickled mustard tuber product is more
Abundant, hot pickled mustard tuber flavor is more excellent, effectively improves hot pickled mustard tuber product capability；
Furthermore it rationally can be with overall reduction hot pickled mustard tuber treatment pressure of sewage using liquid brine of pickled mustard tuber.
A kind of method with brine of pickled mustard tuber water production baste of above patent document, by amino acid in brine of pickled mustard tuber water,
The nutritious flavouring liquid of distinctive color is made in the flavor substances such as vitamin, organic acid, esters.But squeezing is utilized about a kind of
The preparation method of the hot pickled mustard tuber specific complex seasoning of dish pickling liquid preparation, can be converted with fermenting tank ferment local-flavor, adjust salt
The long-acting reserve of sour anaerobism is adjusted, it is special for substituting Drinking Water extraction hot pickled mustard tuber by the liquid brine of pickled mustard tuber with the strong flavor of hot pickled mustard tuber
It is hot pickled mustard tuber specific complex seasoning with spice and emulsification, until the nutrition and flavor substance in liquid brine of pickled mustard tuber are able to be back to squeezing
The technical solution of dish product processing is then without corresponding open.
In conclusion a kind of preparation method of hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation is needed,
It can be converted with fermenting tank ferment local-flavor, the long-acting reserve of salt tune acid anaerobism be adjusted, by the brine of pickled mustard tuber with the strong flavor of hot pickled mustard tuber
Liquid is hot pickled mustard tuber specific complex seasoning for substituting the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsifying, until brine of pickled mustard tuber
Nutrition and flavor substance in liquid are able to be back to hot pickled mustard tuber product.
Summary of the invention
It, can be dedicated to provide a kind of preparation method of hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation
The conversion of ferment tank flavor, adjusts the long-acting reserve of salt tune acid anaerobism, by the liquid brine of pickled mustard tuber with the strong flavor of hot pickled mustard tuber, for replacing
For the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsification is hot pickled mustard tuber specific complex seasoning, until the nutrition in liquid brine of pickled mustard tuber
It is able to be back to hot pickled mustard tuber product with flavor substance.
The preparation method for the hot pickled mustard tuber specific complex seasoning that the present invention is prepared using liquid brine of pickled mustard tuber, includes the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, i.e., in liquid brine of pickled mustard tuber in the fermenter addition salt adjust salinity to 12.8 ± 1%(with
NaCl meter) and be vented, fermentor ferments in the case where vacuum degree is 0.05Mpa, room temperature；
Step S6, acidity adjustment, i.e., the liquid brine of pickled mustard tuber after adjustment salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade
Glacial acetic acid adjustment acidity is to 0.55-0.70%(in terms of lactic acid) sealing, and complete anaerobic condition is formed, it is living to terminate its microorganism
It is dynamic, down to the pickling liquid energy long-acting depot and stablize flavor.
The present invention is imitated using the Advantageous of the preparation method of the hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation
Fruit is: can be converted with fermenting tank ferment local-flavor, the long-acting reserve of salt tune acid anaerobism be adjusted, by the hot pickled mustard tuber with the strong flavor of hot pickled mustard tuber
Pickling liquid is hot pickled mustard tuber specific complex seasoning for substituting the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsifying, until hot pickled mustard tuber
Nutrition and flavor substance in pickling liquid are able to be back to hot pickled mustard tuber product.
Detailed description of the invention
Attached drawing 1 is process of the present invention using the preparation method of the hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation
Schematic diagram；
The hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation is utilized to the present invention in the following with reference to the drawings and specific embodiments
Preparation method is further described.
Specific embodiment
Attached drawing 1 is process of the present invention using the preparation method of the hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation
Schematic diagram.
As shown, to provide a kind of its preparation side of hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation
Method can be converted with fermenting tank ferment local-flavor, adjust the long-acting reserve of salt tune acid anaerobism, the hot pickled mustard tuber with the strong flavor of hot pickled mustard tuber is salted down
Liquid processed is hot pickled mustard tuber specific complex seasoning for substituting the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsifying, until hot pickled mustard tuber salts down
Nutrition and flavor substance in liquid processed are able to be back to hot pickled mustard tuber product.
The preparation method for the hot pickled mustard tuber specific complex seasoning that the present invention is prepared using liquid brine of pickled mustard tuber, includes the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, in order to which liquid brine of pickled mustard tuber is capable of forming hot pickled mustard tuber characteristic flavor on basis, brine of pickled mustard tuber in the fermenter
Addition salt adjustment salinity is to 12.8 ± 1%(in terms of NaCl in liquid) and be vented, fermentor is in the case where vacuum degree is 0.05Mpa, room temperature
Fermentation；
Step S6, acidity adjustment, in order to which liquid brine of pickled mustard tuber long-acting can steadily put into the dedicated seasoning production of hot pickled mustard tuber, adjustment
Liquid brine of pickled mustard tuber after salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade glacial acetic acid and adjust acidity to 0.55-0.70%
(in terms of lactic acid) sealing, and forms complete anaerobic condition, terminates its microbial activities so that the pickling liquid energy long-acting depot and
Stablize flavor.
Specific embodiment 1
The preparation method for the hot pickled mustard tuber specific complex seasoning that the present invention is prepared using liquid brine of pickled mustard tuber, includes the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, in order to which liquid brine of pickled mustard tuber is capable of forming hot pickled mustard tuber characteristic flavor on basis, brine of pickled mustard tuber in the fermenter
Addition salt adjustment salinity is to 12.8 ± 1%(in terms of NaCl in liquid) and be vented, fermentor is in the case where vacuum degree is 0.05Mpa, room temperature
Fermentation；
Step S6, acidity adjustment, in order to which liquid brine of pickled mustard tuber long-acting can steadily put into the dedicated seasoning production of hot pickled mustard tuber, adjustment
Liquid brine of pickled mustard tuber after salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade glacial acetic acid adjustment acidity to 0.55%(with cream
Acid meter) sealing, and complete anaerobic condition is formed, its microbial activities is terminated, so that the pickling liquid energy long-acting depot and stabilization
Flavor.
Specific embodiment 2
The preparation method for the hot pickled mustard tuber specific complex seasoning that the present invention is prepared using liquid brine of pickled mustard tuber, includes the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, in order to which liquid brine of pickled mustard tuber is capable of forming hot pickled mustard tuber characteristic flavor on basis, brine of pickled mustard tuber in the fermenter
Addition salt adjustment salinity is to 12.8 ± 1%(in terms of NaCl in liquid) and be vented, fermentor is in the case where vacuum degree is 0.05Mpa, room temperature
Fermentation；
Step S6, acidity adjustment, in order to which liquid brine of pickled mustard tuber long-acting can steadily put into the dedicated seasoning production of hot pickled mustard tuber, adjustment
Liquid brine of pickled mustard tuber after salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade glacial acetic acid adjustment acidity to 0.70%(with cream
Acid meter) sealing, and complete anaerobic condition is formed, its microbial activities is terminated, so that the pickling liquid energy long-acting depot and stabilization
Flavor.
Specific embodiment 3
The preparation method for the hot pickled mustard tuber specific complex seasoning that the present invention is prepared using liquid brine of pickled mustard tuber, includes the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, in order to which liquid brine of pickled mustard tuber is capable of forming hot pickled mustard tuber characteristic flavor on basis, brine of pickled mustard tuber in the fermenter
Addition salt adjustment salinity is to 12.8 ± 1%(in terms of NaCl in liquid) and be vented, fermentor is in the case where vacuum degree is 0.05Mpa, room temperature
Fermentation；
Step S6, acidity adjustment, in order to which liquid brine of pickled mustard tuber long-acting can steadily put into the dedicated seasoning production of hot pickled mustard tuber, adjustment
Liquid brine of pickled mustard tuber after salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade glacial acetic acid adjustment acidity to 0.6%(with cream
Acid meter) sealing, and complete anaerobic condition is formed, its microbial activities is terminated, so that the pickling liquid energy long-acting depot and stabilization
Flavor.
The present invention is imitated using the Advantageous of the preparation method of the hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation
Fruit is: can be converted with fermenting tank ferment local-flavor, the long-acting reserve of salt tune acid anaerobism be adjusted, by the hot pickled mustard tuber with the strong flavor of hot pickled mustard tuber
Pickling liquid is hot pickled mustard tuber specific complex seasoning for substituting the dedicated spice of Drinking Water extraction hot pickled mustard tuber and emulsifying, until hot pickled mustard tuber
Nutrition and flavor substance in pickling liquid are able to be back to hot pickled mustard tuber product.
Claims (1)
1. a kind of present invention utilizes the preparation method of the hot pickled mustard tuber specific complex seasoning of liquid brine of pickled mustard tuber preparation, which is characterized in that
Include the following steps,
Step S1 is collected, i.e. collection hot pickled mustard tuber raw material pickling liquid is in dedicated hot pickled mustard tuber pond；
Brine of pickled mustard tuber water is just considered by the strainer of 5 mesh, strainer pond is stored in after initial filter by step S2, initial filter；
Step S3, then filter, i.e., the filter that the brine of pickled mustard tuber water in strainer pond passes through 50 mesh again is obtained into filtrate, is stored in filtrate
Pond；
Step S4, three filter, i.e., after the piping filter that the brine of pickled mustard tuber water in reservoir is passed through to 80 mesh again, are transferred to specially by pump
Use fermentor；
Step S5, salinity adjustment, i.e., in liquid brine of pickled mustard tuber in the fermenter addition salt adjust salinity to 12.8 ± 1%(with
NaCl meter) and be vented, fermentor ferments in the case where vacuum degree is 0.05Mpa, room temperature；
Step S6, acidity adjustment, i.e., the liquid brine of pickled mustard tuber after adjustment salinity is after forming the intrinsic flavor of hot pickled mustard tuber, then adds food-grade
Glacial acetic acid adjustment acidity is to 0.55-0.70%(in terms of lactic acid) sealing, and complete anaerobic condition is formed, it is living to terminate its microorganism
It is dynamic, down to the pickling liquid energy long-acting depot and stablize flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811233182.1A CN109329862A (en) | 2018-10-23 | 2018-10-23 | A kind of preparation method of the hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811233182.1A CN109329862A (en) | 2018-10-23 | 2018-10-23 | A kind of preparation method of the hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329862A true CN109329862A (en) | 2019-02-15 |
Family
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| CN201811233182.1A Pending CN109329862A (en) | 2018-10-23 | 2018-10-23 | A kind of preparation method of the hot pickled mustard tuber specific complex seasoning using liquid brine of pickled mustard tuber preparation |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223296A (en) * | 2014-09-05 | 2014-12-24 | 四川东坡中国泡菜产业技术研究院 | Sports functional drink prepared from secondarily fermented pickle liquid |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
-
2018
- 2018-10-23 CN CN201811233182.1A patent/CN109329862A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223296A (en) * | 2014-09-05 | 2014-12-24 | 四川东坡中国泡菜产业技术研究院 | Sports functional drink prepared from secondarily fermented pickle liquid |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
Non-Patent Citations (1)
| Title |
|---|
| 熊慧薇;冯建雄;闵华;祝水兰;幸胜平;欧阳玲花;王森;刘雪;: "低盐厌氧腌制头工艺及发酵液循环利用研究" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
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Application publication date: 20190215 |