CN104642976A - Preparation method of sour-sweet-taste pickled vegetable - Google Patents
Preparation method of sour-sweet-taste pickled vegetable Download PDFInfo
- Publication number
- CN104642976A CN104642976A CN201310584594.0A CN201310584594A CN104642976A CN 104642976 A CN104642976 A CN 104642976A CN 201310584594 A CN201310584594 A CN 201310584594A CN 104642976 A CN104642976 A CN 104642976A
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- CN
- China
- Prior art keywords
- pickles
- gross weight
- accounting
- accounts
- major ingredient
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 title abstract 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical class OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 108010011485 Aspartame Proteins 0.000 claims abstract 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract 3
- 239000000605 aspartame Substances 0.000 claims abstract 3
- 235000010357 aspartame Nutrition 0.000 claims abstract 3
- 229960003438 aspartame Drugs 0.000 claims abstract 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- 239000004302 potassium sorbate Substances 0.000 claims abstract 2
- 229940069338 potassium sorbate Drugs 0.000 claims abstract 2
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract 2
- 235000021110 pickles Nutrition 0.000 claims description 58
- 239000004615 ingredient Substances 0.000 claims description 31
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 229940085605 saccharin sodium Drugs 0.000 claims description 10
- 235000011054 acetic acid Nutrition 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 210000003934 vacuole Anatomy 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000009938 salting Methods 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 240000002234 Allium sativum Species 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 244000057214 Stachys sieboldii Species 0.000 description 2
- 235000005116 Stachys sieboldii Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 1
- 241000289763 Dasygaster padockina Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A preparation method of sour-sweet-taste pickled vegetable is characterized by includes following steps: (1) material selection: removing main materials being unqualified in shape, color and appearance, weighing the qualified main material accounting for 60% of the total weight of the pickled vegetable, wherein the main material is rod chilli; (2) salting: salting the main material with salt accounting for 18-22% of the total weight of the main material for 2.5-3.5 months; (3) draining the salted main material from salt water; (4) washing the drained main material through clear water and draining the main material; (5) at 15-25 DEG C, treating the drained main material with a pickling liquid accounting for 40% of the total weight of the pickled vegetable for 20-30 days, wherein the pickling liquid includes following components: water accounting for 35.285% of the total weight of the pickled vegetable, acidic acid accounting for 2.96% of the total weight of the pickled vegetable, citric acid accounting for 1.305% of the total weight of the pickled vegetable, aspartame accounting for 0.26% of the total weight of the pickled vegetable, saccharin sodium salt accounting for 0.015% of the total weight of the pickled vegetable, salt accounting for 0.16% of the total weight of the pickled vegetable, and a preservative, potassium sorbate, accounting for 0.015% of the total weight of the pickled vegetable; and (6) selecting a semi-product obtained through the step (5) to remove unqualified semi-product; and (7) packaging: packaging the pickled vegetable in bags and sealing the bags.
Description
Technical field
The present invention relates to a kind of preparation method of food.
Background technology
In the production process of sour-sweet taste pickles, use white sugar, honey reach the sugariness of required mouthfeel.And white sugar, honey price are higher, make production valency cost up; Reach the sugariness that taste needs, the concentration of sugar wants high, and make time of penetration long like this, slow down speed of production.
Summary of the invention
The object of the invention is the problem that the pickles cost producing sour-sweet taste is at present high, the production cycle is long in order to solve, a kind of preparation method of pickles of sour-sweet taste is provided.The pickles of sour-sweet taste of the present invention are made up of major ingredient and proportion liquid, major ingredient accounts for 58 ~ 61% of pickles gross weight, and all the other are proportion liquid, major ingredient is rod chilli, capsicum, fresh garlic or ground ring (are also called Chinese artichoke, Chinese artichoke, screw dish, sweet dew, sweet spiral shell, silkworm chrysalis dish, cutworm or a kind of wild plant, the subteranean stem of which is like water chestnut), proportion liquid is water, acetic acid, citric acid, sweetener, saccharin sodium and anticorrisive agent, wherein water accounts for 29 ~ 36.7% of pickles gross weight, acetic acid accounts for 2.0 ~ 3.5% of pickles gross weight, citric acid accounts for 0.3 ~ 1.5% of pickles gross weight, sweetener accounts for 0.08 ~ 0.4% of pickles gross weight, saccharin sodium accounts for 0.01 ~ 0.015% of pickles gross weight, salt accounts for 0.15 ~ 0.2% of pickles gross weight, anticorrisive agent accounts for 0.015 ~ 0.1% of pickles gross weight.
The step of the inventive method is as follows: one, select materials: remove shape, color, the underproof major ingredient of outward appearance, then take the major ingredient accounting for pickles gross weight 58 ~ 61%, and wherein major ingredient is rod chilli, capsicum, fresh garlic or ground ring, two, pickle: the major ingredient salt accounting for major ingredient and salt gross weight 18 ~ 22% is pickled 2.5 ~ 3.5 months, three, by dry for the major ingredient salt solution pouring through pickling, four, clean the major ingredient through step 3 process with clear water, and water is drenched dry, five, under 15 ~ 25 DEG C of conditions, with the major ingredient of the batching vacuole accounting for pickles gross weight 39 ~ 42% after step 4 process 20 ~ 30 days, wherein proportion liquid is water, acetic acid, citric acid, sweetener, saccharin sodium and anticorrisive agent, wherein water accounts for 29 ~ 36.7% of pickles gross weight, acetic acid accounts for 2.0 ~ 3.5% of pickles gross weight, citric acid accounts for 0.3 ~ 1.5% of pickles gross weight, sweetener accounts for 0.08 ~ 0.4% of pickles gross weight, saccharin sodium accounts for 0.01 ~ 0.015% of pickles gross weight, salt accounts for 0.15 ~ 0.2% of pickles gross weight, anticorrisive agent accounts for 0.015 ~ 0.1% of pickles gross weight, six, the semi-finished product after step 5 process are selected, discard underproof, seven, pack: will pickles pack have been pickled, envelope.
The sour-sweet taste of product of the present invention, mouthfeel nature, dense, major ingredient be capsicum, fresh garlic, ring, be particularly useful for pickling the rod chilli of sour-sweet taste, garlic in syrup, ring.
Product of the present invention has increases appetite, separate greasy effect.Method of the present invention has simple to operate, with short production cycle, that cost is low advantage.
Detailed description of the invention
Detailed description of the invention: in present embodiment, the pickles of sour-sweet taste are made up of major ingredient and proportion liquid; Major ingredient accounts for 58 ~ 61% of pickles gross weight, and all the other are proportion liquid; Major ingredient is rod chilli, capsicum, fresh garlic or ground ring, proportion liquid is water, acetic acid, citric acid, sweetener, saccharin sodium and anticorrisive agent, wherein water accounts for 29 ~ 36.7% of pickles gross weight, acetic acid accounts for 2.0 ~ 3.5% of pickles gross weight, citric acid accounts for 0.3 ~ 1.5% of pickles gross weight, sweetener accounts for 0.08 ~ 0.4% of pickles gross weight, saccharin sodium accounts for 0.01 ~ 0.015% of pickles gross weight, salt accounts for 0.15 ~ 0.2% of pickles gross weight, and anticorrisive agent accounts for 0.015 ~ 0.1% of pickles gross weight.
Detailed description of the invention: the step making the pickles method of sour-sweet taste in present embodiment is as follows: one, select materials: remove shape, color, the underproof major ingredient of outward appearance, take the major ingredient accounting for pickles gross weight 58 ~ 61% again, wherein major ingredient is rod chilli, capsicum, fresh garlic or ground ring, two, pickle: the major ingredient salt accounting for major ingredient and salt gross weight 18 ~ 22% is pickled 2.5 ~ 3.5 months, three, by dry for the major ingredient salt solution pouring through pickling, four, clean the major ingredient through step 3 process with clear water, and water is drenched dry, five, under 15 ~ 25 DEG C of conditions, with the major ingredient of the batching vacuole accounting for pickles gross weight 39 ~ 42% after step 4 process 20 ~ 30 days, wherein proportion liquid is water, acetic acid, citric acid, sweetener, saccharin sodium and anticorrisive agent, wherein water accounts for 29 ~ 36.7% of pickles gross weight, acetic acid accounts for 2.0 ~ 3.5% of pickles gross weight, citric acid accounts for 0.3 ~ 1.5% of pickles gross weight, sweetener accounts for 0.08 ~ 0.4% of pickles gross weight, saccharin sodium accounts for 0.01 ~ 0.015% of pickles gross weight, salt accounts for 0.15 ~ 0.2% of pickles gross weight, anticorrisive agent accounts for 0.015 ~ 0.1% of pickles gross weight, six, the semi-finished product after step 5 process are selected, discard underproof, seven, pack: will pickles pack have been pickled, envelope.
Claims (1)
1. the preparation method of the pickles of a sour-sweet taste, it is characterized in that the step of the pickles method making sour-sweet taste is as follows: one, select materials: remove shape, color, the underproof major ingredient of outward appearance, take the major ingredient accounting for pickles gross weight 60% again, wherein major ingredient is rod chilli, two, pickle: the major ingredient salt accounting for major ingredient and salt gross weight 18 ~ 22% is pickled 2.5 ~ 3.5 months, three, by dry for the major ingredient salt solution pouring through pickling, four, clean the major ingredient through step 3 process with clear water, and water is drenched dry, five, under 15 ~ 25 DEG C of conditions, with the major ingredient of the batching vacuole accounting for pickles gross weight 40% after step 4 process 20 ~ 30 days, wherein proportion liquid is water, acetic acid, citric acid, Aspartame, salt, saccharin sodium and anticorrisive agent, wherein, anticorrisive agent is potassium sorbate, water accounts for 35.285% of pickles gross weight, acetic acid accounts for 2.96% of pickles gross weight, citric acid accounts for 1.305% of pickles gross weight, Aspartame accounts for 0.26% of pickles gross weight, saccharin sodium accounts for 0.015% of pickles gross weight, salt accounts for 0.16% of pickles gross weight, anticorrisive agent accounts for 0.015% of pickles gross weight, six, the semi-finished product after step 5 process are selected, discard underproof, seven, pack: will pickles pack have been pickled, envelope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584594.0A CN104642976A (en) | 2013-11-20 | 2013-11-20 | Preparation method of sour-sweet-taste pickled vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584594.0A CN104642976A (en) | 2013-11-20 | 2013-11-20 | Preparation method of sour-sweet-taste pickled vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642976A true CN104642976A (en) | 2015-05-27 |
Family
ID=53235027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310584594.0A Pending CN104642976A (en) | 2013-11-20 | 2013-11-20 | Preparation method of sour-sweet-taste pickled vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642976A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107005A (en) * | 1994-12-22 | 1995-08-23 | 卢红 | Special flavour pickled vegetable and making method |
| CN101019631B (en) * | 2007-03-20 | 2011-01-12 | 林栋� | Making process of sour sweet pickles |
-
2013
- 2013-11-20 CN CN201310584594.0A patent/CN104642976A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107005A (en) * | 1994-12-22 | 1995-08-23 | 卢红 | Special flavour pickled vegetable and making method |
| CN101019631B (en) * | 2007-03-20 | 2011-01-12 | 林栋� | Making process of sour sweet pickles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |