Preparation process of red oil pickled vegetable

The invention discloses a preparation process of red oil pickled vegetable and belongs to the technical field of food processing. The preparation process comprises the following steps: S1, preparation of aroma base, namely grinding spices, extracting in red oil, filtering and pressing; S2, preparati...

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Bibliographische Detailangaben
Hauptverfasser:	GUAN GUORU, LI HENG, BAO YONGBI, WANG DONGDONG, CHEN GONG, ZHANG QISHENG, ZHANG WEI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a preparation process of red oil pickled vegetable and belongs to the technical field of food processing. The preparation process comprises the following steps: S1, preparation of aroma base, namely grinding spices, extracting in red oil, filtering and pressing; S2, preparation of pickled vegetable flavoring liquid; S3, twice pressing dehydration of pickled vegetable; S4, homogenization; and S5, mixing and packaging. The red oil pickled vegetable has the characteristics of strong adsorption capability, strong infiltration and aroma enhancement capability, sufficient flavoring components, strong anti-oxidation capability and not easy fading and deterioration.