基本信息:
- 专利标题： 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法
- 专利标题（英）：Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology
- 申请号：CN201310617201.1 申请日：2013-11-29
- 公开(公告)号：CN103610005B 公开(公告)日：2015-04-08
- 发明人： 车振明 , 邢亚阁 , 李榕 , 向文良 , 许青莲 , 张庆 , 关统伟 , 张丽珠 , 蒋丽 , 孙丛珊 , 黄湛
- 申请人： 西华大学
- 申请人地址： 四川省成都市郫县红光镇学府街81号
- 专利权人： 西华大学
- 当前专利权人： 西华大学
- 当前专利权人地址： 四川省成都市郫县红光镇学府街81号
- 主分类号： A23L1/218
- IPC分类号： A23L1/218
The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.
公开/授权文献:
- CN103610005A 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法 公开/授权日：2014-03-05