CN112471466A - Method for preparing pickled vegetables by using vegetable wastes - Google Patents
Method for preparing pickled vegetables by using vegetable wastes Download PDFInfo
- Publication number
- CN112471466A CN112471466A CN202011443834.1A CN202011443834A CN112471466A CN 112471466 A CN112471466 A CN 112471466A CN 202011443834 A CN202011443834 A CN 202011443834A CN 112471466 A CN112471466 A CN 112471466A
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- CN
- China
- Prior art keywords
- vegetable waste
- vegetable
- pickled vegetables
- preparing
- pickles
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Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 102
- 239000002699 waste material Substances 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 13
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 13
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 6
- 240000001592 Amaranthus caudatus Species 0.000 claims description 5
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 5
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 5
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 5
- 235000012735 amaranth Nutrition 0.000 claims description 5
- 239000004178 amaranth Substances 0.000 claims description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000219193 Brassicaceae Species 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 235000011293 Brassica napus Nutrition 0.000 description 3
- 240000008100 Brassica rapa Species 0.000 description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application discloses a method for preparing pickled vegetables by utilizing vegetable wastes, which comprises the following steps: collecting vegetable waste, cleaning and airing; drying the vegetable waste until 20-30% of water is lost; putting the dried vegetable waste into a pickling container, adding salt and then adding boiling water; keeping the vegetable waste below the water surface, and pickling for 40-60h to obtain pickled vegetables. According to the method for preparing the pickled vegetables by utilizing the vegetable waste, the vegetable waste is dried and pickled by boiling water, waste is changed into valuable, and the vegetable waste which is discarded originally is prepared into the pickled vegetables for consumers to purchase and eat.
Description
Technical Field
The application relates to the technical field of food, in particular to a method for preparing pickled vegetables by utilizing vegetable waste.
Background
Vegetables are one of essential foods for human beings, and are also main sources of vitamins, minerals, organic acids and edible fibers.
The vegetable washing and sorting is an important processing link and provides a clean vegetable source for subsequent deep processing. In this process, old stems or leaves of vegetables, and parts not mainly consumed (such as stems of cauliflower and broccoli) are discarded, resulting in waste.
Disclosure of Invention
To solve the above technical problems, a first object of the present invention is to provide a method for preparing pickled vegetables using vegetable wastes. According to the method for preparing the pickled vegetables by utilizing the vegetable waste, the vegetable waste is dried and pickled by boiling water, waste is changed into valuable, and the vegetable waste which is discarded originally is prepared into the pickled vegetables for consumers to purchase and eat.
The technical scheme provided by the invention is as follows:
a method for preparing pickled vegetables by using vegetable wastes comprises the following steps:
collecting vegetable waste, cleaning and airing;
drying the vegetable waste until 20-30% of water is lost;
putting the dried vegetable waste into a pickling container, adding salt and then adding boiling water;
keeping the vegetable waste below the water surface, and pickling for 40-60h to obtain pickled vegetables.
Preferably, the vegetable waste is any one or more of stems and leaves of cruciferous vegetables.
Preferably, the vegetable waste is cauliflower stalk, broccoli stalk, or old stalk and leaf of Chinese cabbage, turnip vegetable, amaranth, rape, and shepherd's purse.
Preferably, the drying temperature is 30-50 ℃.
Preferably, during the drying, the temperature is firstly increased to 40-50 ℃ for drying for 5-10min, and then the temperature is reduced to 30-40 ℃ for continuous drying.
Preferably, the method further comprises the steps of dehydrating, chopping and vacuum packaging the pickles.
Preferably, the salted vegetables are dehydrated in a squeezing mode.
Preferably, the chopping step is to chop the pickles to a diameter of 3-8 mm.
The application provides a method for utilizing vegetable waste to prepare pickled vegetables through drying vegetable waste, boiling water pickling for compact organizational structure softens in the vegetable waste, turns into the taste that has certain toughness and brittleness with hard chewy taste, thereby changing waste into valuables, makes pickled vegetables with the vegetable waste that will discard originally, supplies the consumer to purchase and eat.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The embodiments of the present application are written in a progressive manner.
The embodiment of the invention provides a method for preparing pickled vegetables by utilizing vegetable wastes, which comprises the following steps:
collecting vegetable waste, cleaning and airing;
drying the vegetable waste until 20-30% of water is lost;
putting the dried vegetable waste into a pickling container, adding salt and then adding boiling water;
keeping the vegetable waste below the water surface, and pickling for 40-60h to obtain pickled vegetables.
The application provides a method for utilizing vegetable waste to prepare pickled vegetables through drying vegetable waste, boiling water pickling for compact organizational structure softens in the vegetable waste, turns into the taste that has certain toughness and brittleness with hard chewy taste, thereby changing waste into valuables, makes pickled vegetables with the vegetable waste that will discard originally, supplies the consumer to purchase and eat.
The method for preparing pickled vegetables by utilizing the vegetable waste has the advantages of short pickling time, simplicity and easiness in operation.
Preferably, the vegetable waste is any one or more of stems and leaves of cruciferous vegetables.
Preferably, the vegetable waste is cauliflower stalk, broccoli stalk, or old stalk and leaf of Chinese cabbage, turnip vegetable, amaranth, rape, and shepherd's purse.
Preferably any one or more of stalks and leaves of waste vegetables of Brassicaceae, more preferably cauliflower stalks and broccoli stalks, or old stalks and leaves of Chinese cabbage, turnip, amaranth, rape and shepherd's purse. Especially cauliflower and broccoli, are mainly the part selling the cauliflower at present, the stalk leaf is usually discarded after cutting, cause the waste; old stalks and leaves of cabbage, radish, amaranth, rape and shepherd's purse are also usually peeled off at the time of sale. The method provided by the application can be used for preparing pickled vegetables, waste is reduced, and economic benefits can be improved.
Preferably, the drying temperature is 30-50 ℃.
Preferably, during the drying, the temperature is firstly increased to 40-50 ℃ for drying for 5-10min, and then the temperature is reduced to 30-40 ℃ for continuous drying.
The temperature for drying the vegetable waste is not too high, preferably, the temperature is firstly raised to 40-50 ℃ for drying for 5-10min, then the temperature is reduced to 30-40 ℃ for continuous drying, so that partial bacteria can be killed, the speed for dehydrating the vegetables can be ensured to be proper, and the drying is stopped after the vegetable waste loses 20-30% of water and becomes wilted. And then putting the dried vegetables into a pickling container, adding salt, adding boiling water, and further treating the vegetables by using the boiling water. After the boiling water is filled into the pickling container, the vegetable waste is kept below the water surface, so that the water is slowly cooled, and meanwhile, the vegetables are pickled below the water surface all the time, and the infectious microbe infection is prevented.
The vegetable waste can be pressed below the water surface by means of a heavy object, such as a stone.
The pickling time is 40-60h, preferably 48-55h, and is adjusted according to the environmental temperature, the pickling time can be slightly short when the temperature is high, and the pickling time can be prolonged when the temperature is low.
Preferably, the method further comprises the steps of dehydrating, chopping and vacuum packaging the pickles.
Preferably, the salted vegetables are dehydrated in a squeezing mode.
Preferably, the chopping step is to chop the pickles to a diameter of 3-8 mm.
After the vegetable waste is made into the pickled vegetables, the pickled vegetables are preferably dehydrated, chopped and vacuum-packaged, so that the shelf life of the pickled vegetables is longer. The dehydration is realized by adopting an extrusion mode, and can be operated manually or mechanically. The pickles are preferably shredded to a diameter of 3-8mm and can be cooked directly by the consumer at home without further cutting.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A method for preparing pickled vegetables by utilizing vegetable wastes is characterized by comprising the following steps:
collecting vegetable waste, cleaning and airing;
drying the vegetable waste until 20-30% of water is lost;
putting the dried vegetable waste into a pickling container, adding salt and then adding boiling water;
keeping the vegetable waste below the water surface, and pickling for 40-60h to obtain pickled vegetables.
2. The method for preparing pickled vegetables using vegetable waste as claimed in claim 1, wherein the vegetable waste is any one or more of stems and leaves of vegetables belonging to the family Brassicaceae.
3. The method for preparing pickled vegetables by using vegetable wastes as claimed in claim 2, wherein the vegetable wastes are particularly cauliflower stalks, broccoli stalks, or old stalks and leaves of Chinese cabbage, radish, amaranth, rape, shepherdspurse.
4. The method for preparing pickled vegetables using vegetable waste according to any one of claims 1 to 3, wherein the drying temperature is 30 to 50 ℃.
5. The method for preparing pickled vegetables using vegetable waste as claimed in claim 4, wherein the drying is carried out by heating to 40-50 ℃ for 5-10min, cooling to 30-40 ℃ and further drying.
6. The method for preparing pickles using vegetable waste according to any one of claims 1 to 3 and 5, further comprising the steps of dehydrating the pickles, chopping the pickles, and vacuum packing the pickles.
7. The method for preparing pickles from vegetable waste as claimed in claim 6, wherein the pickles are dehydrated by pressing.
8. The method for preparing pickles from vegetable waste as claimed in claim 6, wherein the chopping step is to chop the pickles to a diameter of 3-8 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011443834.1A CN112471466A (en) | 2020-12-11 | 2020-12-11 | Method for preparing pickled vegetables by using vegetable wastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011443834.1A CN112471466A (en) | 2020-12-11 | 2020-12-11 | Method for preparing pickled vegetables by using vegetable wastes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471466A true CN112471466A (en) | 2021-03-12 |
Family
ID=74941222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011443834.1A Pending CN112471466A (en) | 2020-12-11 | 2020-12-11 | Method for preparing pickled vegetables by using vegetable wastes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471466A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995688A (en) * | 2016-05-17 | 2016-10-12 | 贵州天楼生物发展有限公司 | Preparation method of stauntonia chinensis chips |
| CN107981282A (en) * | 2017-12-05 | 2018-05-04 | 马鞍山市黄池恒香食品有限公司 | A kind of method for salting of broccoli stem |
| CN109222017A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of delicious and crisp castock sauerkraut and its method for salting |
-
2020
- 2020-12-11 CN CN202011443834.1A patent/CN112471466A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995688A (en) * | 2016-05-17 | 2016-10-12 | 贵州天楼生物发展有限公司 | Preparation method of stauntonia chinensis chips |
| CN109222017A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of delicious and crisp castock sauerkraut and its method for salting |
| CN107981282A (en) * | 2017-12-05 | 2018-05-04 | 马鞍山市黄池恒香食品有限公司 | A kind of method for salting of broccoli stem |
Non-Patent Citations (1)
| Title |
|---|
| 吴昊天等: "《腌酱泡菜精选280例》", 北京：金盾出版社 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |
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| RJ01 | Rejection of invention patent application after publication |