CN110663910A - Method for drying preserved pickled vegetables - Google Patents
Method for drying preserved pickled vegetables Download PDFInfo
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- CN110663910A CN110663910A CN201911034853.6A CN201911034853A CN110663910A CN 110663910 A CN110663910 A CN 110663910A CN 201911034853 A CN201911034853 A CN 201911034853A CN 110663910 A CN110663910 A CN 110663910A
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- pickling
- drying
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- dried
- white radish
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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
- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of vegetable pickling, in particular to a method for drying pickled preserved vegetables. The invention adopts the following technical scheme: a method for drying preserved pickled vegetables comprises the following steps: cleaning white radish, cutting into strips, and dewatering the white radish strips in a dewatering machine; putting the dehydrated white radish strips into a dryer for heating and drying to form dried radish; and (3) placing the dried turnips into a pickling tank or a pickling jar, adding salt soup for pickling, taking out after 48 hours of pickling, and filtering to dry, thereby obtaining the finished preserved vegetables. The invention has the advantages that: through utilizing hydroextractor and drying-machine to carry out dehydration stoving processing to white turnip strip and form the dried turnip, soak the hot water again and pickle, the dried turnip of dehydration stoving on the one hand is fit for depositing for a long time and saves the parking space, and on the other hand is owing to only use salt when soaking the hot water and pickling, and the process of pickling that significantly reduces salt amount, and the waste water that the process of pickling produced reduces, and the pickling time is short, and the flavor is stable steerable.
Description
Technical Field
The invention relates to the technical field of vegetable pickling, in particular to a method for drying pickled preserved vegetables.
Background
The preserved vegetable is a pickled vegetable which is pickled by adding salt to white radish, the traditional preserved vegetable is pickled in the process of adding a large amount of salt, long-time sun drying is needed, the pickling time is long, and when the pickled preserved vegetable is packaged and sold, the salt on the preserved vegetable needs to be washed off, so that a large amount of wastewater pollution is caused, and the preserved vegetable is pickled by adopting a traditional method, so that the flavor and the taste are single.
Disclosure of Invention
The invention aims to provide a method for drying and pickling preserved vegetables, and particularly provides a method for dehydrating, drying and pickling white radishes to form preserved vegetables with unique flavor.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for drying preserved pickled vegetables comprises the following steps:
and S01, washing and cutting the white radish into strips.
And S02, putting the white radish strips into a dehydrator for dehydration.
And S03, putting the dehydrated white radish strips into a dryer for heating and drying to form dried turnips.
S04, placing the dried turnips obtained in the step S03 in a pickling pool or a pickling cylinder, adding 4% of ~ 5% of salt soup for pickling, supplementing the salt soup in time in the pickling process until the dried turnips are submerged, and fishing out and draining after pickling for 46 ~ 50 hours to obtain the finished preserved vegetables.
Further, 0.1% ~ 0.15.15% of lactic acid bacteria are added to the salt soup in step S04.
Specifically, in step S03, the white radish strips are heated and dried, and then air is blown and cooled to form dried turnips.
Specifically, when the white radish strips are heated and dried by the dryer in the step S03, the dryer adopts a 3-segment gradual-rise temperature control system to gradually raise the temperature and dry, air is blown in the whole drying process, and the drying time is 3 ~ 4 hours.
Specifically, the time for dehydrating the white radish strips using the dehydrator in step S02 was 2 ~ 4 minutes.
Specifically, in step S01, the white radish is cut into 3cm by 25cm white radish strips by a strip cutting device.
The invention has the advantages that: through utilizing hydroextractor and drying-machine to carry out dehydration stoving processing to white turnip strip and form the dried turnip, soak the hot water again and pickle, the dried turnip of dehydration stoving on the one hand is fit for depositing for a long time and saves the parking space, and on the other hand is owing to only use salt when soaking the hot water and pickling, and the process of pickling that significantly reduces salt amount, and the waste water that the process of pickling produced reduces, and the pickling time is short, and the flavor is stable steerable.
Detailed Description
Example 1: a method for drying preserved pickled vegetables comprises the following steps:
and S01, washing and cutting the white radish into strips.
And S02, putting the white radish strips into a dehydrator for dehydration.
And S03, putting the dehydrated white radish strips into a dryer for heating and drying to form dried turnips.
S04, placing the dried turnips obtained in the step S03 in a pickling pool or a pickling tank, adding 4% salt soup for pickling, supplementing the salt soup in time in the pickling process until the salt soup submerges the dried turnips, and fishing out and filtering the dried turnips after 48 hours of pickling to obtain the finished preserved vegetables.
In the embodiment, the white radish strips subjected to strip cutting are dehydrated and dried by the dehydrator and the dryer, the formed dried radish strips are put into the pickling pool or the pickling cylinder for salting and pickling, long-time salting and solarization on the white radish are not needed, the pickling time is greatly shortened, the salt content and the generated wastewater in the pickling process are reduced, and the processing process is more environment-friendly; meanwhile, the white radish strips are dehydrated and dried by the dehydrator and the dryer, so that the water content of the formed dried radish strips is more controllable, and the flavor of the finished preserved vegetables is more stable.
Further, 0.1% of lactic acid bacteria was added to the salt soup in step S04.
By adding the lactic acid bacteria into the pickled salt soup, the preserved vegetables have unique flavor and are more refreshing and crisp in taste.
Specifically, in step S03, the white radish strips are heated and dried, and then air is blown and cooled to form dried turnips.
Specifically, when the white radish strips are heated and dried by the dryer in the step S03, the dryer adopts a 3-segment gradual-rise temperature control system to gradually raise the temperature and dry, air is blown in the whole drying process, and the drying time is 3 hours.
Specifically, the time for dehydrating the white radish strips using the dehydrator in step S02 was 3 minutes.
Adopt the drying-machine to carry out the air-blast stoving and can make white turnip strip be heated evenly, make its quality more stable to carry out cooling treatment after drying, can conveniently store the dried turnip that forms, wait for to get into pickling on next step.
Specifically, in step S01, the white radish is cut into 3cm by 25cm white radish strips by a strip cutting device.
Example 2:
a method for drying preserved pickled vegetables comprises the following steps:
and S01, washing and cutting the white radish into strips.
And S02, putting the white radish strips into a dehydrator for dehydration.
And S03, putting the dehydrated white radish strips into a dryer for heating and drying to form dried turnips.
S04, placing the dried turnips obtained in the step S03 in a pickling pool or a pickling tank, adding 5% of salt soup for pickling, supplementing the salt soup in time in the pickling process until the salt soup submerges the dried turnips, and fishing out and filtering the dried turnips after pickling for 46 hours to obtain the finished preserved vegetables.
In the embodiment, the white radish strips subjected to strip cutting are dehydrated and dried by the dehydrator and the dryer, the formed dried radish strips are put into the pickling pool or the pickling cylinder for salting and pickling, long-time salting and solarization on the white radish are not needed, the pickling time is greatly shortened, the salt content and the generated wastewater in the pickling process are reduced, and the processing process is more environment-friendly; meanwhile, the white radish strips are dehydrated and dried by the dehydrator and the dryer, so that the water content of the formed dried radish strips is more controllable, and the flavor of the finished preserved vegetables is more stable.
Further, 0.15% of lactic acid bacteria was added to the salt soup in step S04.
By adding the lactic acid bacteria into the pickled salt soup, the preserved vegetables have unique flavor and are more refreshing and crisp in taste.
Specifically, in step S03, the white radish strips are heated and dried, and then air is blown and cooled to form dried turnips.
Specifically, when the white radish strips are heated and dried by the dryer in the step S03, the dryer adopts a 3-segment gradual-rise temperature control system to gradually raise the temperature and dry, air is blown in the whole drying process, and the drying time is 3.5 hours.
Specifically, the time for dehydrating the white radish strips with the dehydrator in step S02 was 3.5 minutes.
Adopt the drying-machine to carry out the air-blast stoving and can make white turnip strip be heated evenly, make its quality more stable to carry out cooling treatment after drying, can conveniently store the dried turnip that forms, wait for to get into pickling on next step.
Specifically, in step S01, the white radish is cut into 3cm by 25cm white radish strips by a strip cutting device.
It should be understood that the above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, therefore, all equivalent changes in the principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A method for drying preserved vegetables is characterized in that: the method comprises the following steps:
s01, cleaning and cutting the white radish into strips;
s02, putting the white radish strips into a dehydrator for dehydration;
s03, putting the dehydrated white radish strips into a dryer for heating and drying to form dried turnips;
s04, placing the dried turnips obtained in the step S03 in a pickling pool or a pickling cylinder, adding 4% of ~ 5% of salt soup for pickling, supplementing the salt soup in time in the pickling process until the dried turnips are submerged, and fishing out and draining after pickling for 46 ~ 50 hours to obtain the finished preserved vegetables.
2. The method for oven-drying preserved vegetable according to claim 1, wherein the salt soup obtained in step S04 further comprises 0.1% ~ 0.15.15% lactic acid bacteria.
3. The method for baking preserved vegetables according to claim 2, wherein the method comprises the following steps: and in the step S03, the white radish strips are heated and dried, and then air supply and cooling are carried out to form dried turnips.
4. The method of claim 3, wherein in the step S03, when the drying machine is used for heating and drying the radish strips, the drying machine gradually heats and dries the radish strips by using a 3-stage gradual-rise temperature control system, air is blown in the whole drying process, and the drying time is 3 ~ 4 hours.
5. The method of claim 4, wherein the radish strips are dehydrated by the dehydrator in step S02 for 2 ~ 4 minutes.
6. The method for oven-drying preserved vegetable according to any one of claims 1 to 5, wherein: in the step S01, the white radish is cut into 3cm by 25cm white radish strips by using a strip cutting device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911034853.6A CN110663910A (en) | 2019-10-29 | 2019-10-29 | Method for drying preserved pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911034853.6A CN110663910A (en) | 2019-10-29 | 2019-10-29 | Method for drying preserved pickled vegetables |
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| Publication Number | Publication Date |
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| CN110663910A true CN110663910A (en) | 2020-01-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911034853.6A Pending CN110663910A (en) | 2019-10-29 | 2019-10-29 | Method for drying preserved pickled vegetables |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602908A (en) * | 2020-12-30 | 2021-04-06 | 广东蓬盛味业有限公司 | Novel sun-free pickling process for dried ballonflower |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444288A (en) * | 2008-12-22 | 2009-06-03 | 重庆市郑胖子农产品开发有限公司 | Method for processing dried radish |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN104585686A (en) * | 2015-02-12 | 2015-05-06 | 四川东坡中国泡菜产业技术研究院 | Low-salt half-dry state fermentation method for pickled vegetables |
-
2019
- 2019-10-29 CN CN201911034853.6A patent/CN110663910A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444288A (en) * | 2008-12-22 | 2009-06-03 | 重庆市郑胖子农产品开发有限公司 | Method for processing dried radish |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN104585686A (en) * | 2015-02-12 | 2015-05-06 | 四川东坡中国泡菜产业技术研究院 | Low-salt half-dry state fermentation method for pickled vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 张文玉等编: "《泡菜制品645例》", 30 April 2003, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602908A (en) * | 2020-12-30 | 2021-04-06 | 广东蓬盛味业有限公司 | Novel sun-free pickling process for dried ballonflower |
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