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1. (WO2018205264) METHOD FOR USE IN PREPARING MIXED PICKLES BY USING THREE-STAGE FERMENTATION USING LIQUID FLAVORED WITH FRUITS AND VEGETABLES USED IN TRADITIONAL CHINESE MEDICINE AND BY USING POSITIVE AND NEGATIVE PRESSURE COORDINATED PERMEATION TECHNOLOGY

Pub. No.:    WO/2018/205264    International Application No.:    PCT/CN2017/084178
Publication Date: Fri Nov 16 00:59:59 CET 2018 International Filing Date: Sat May 13 01:59:59 CEST 2017
IPC: A23L 19/20
Applicants: XIHUA UNIVERSITY
西华大学
NATIONAL ENGINEERING TECHNOLOGY RESEARCH CENTER FOR PRESERVATION OF AGRICULTURAL PRODUCTS
国家农产品保鲜工程技术研究中心(天津)
CHENGDU XINFAN FOOD CO., LTD.
成都新繁食品有限公司
Inventors: XING, Yage
邢亚阁
CHEN, Cunkun
陈存坤
CHE, Zhenming
车振明
XU, Qinglian
许青莲
YU, Jinze
于晋泽
WANG, Li
王丽
CHEN, Ling
陈玲
DONG, Chenghu
董成虎
JI, Haipeng
纪海鹏
CAO, Dong
曹东
WANG, Danfeng
王丹枫
XIANG, Wenliang
向文良
Title: METHOD FOR USE IN PREPARING MIXED PICKLES BY USING THREE-STAGE FERMENTATION USING LIQUID FLAVORED WITH FRUITS AND VEGETABLES USED IN TRADITIONAL CHINESE MEDICINE AND BY USING POSITIVE AND NEGATIVE PRESSURE COORDINATED PERMEATION TECHNOLOGY
Abstract:
A method for use in preparing mixed pickles by using three-stage fermentation using a liquid which is flavored with fruits and vegetables used in Traditional Chinese Medicine and by using positive and negative pressure coordinated permeation technology: the raw flavor of a raw material being removed by means of hot water processing; using a drying machine having an intelligent air source heat pump to perform two-stage moisture removal and two-stage drying to obtain a dried raw material; performing low-temperature pickling at 4–5°C before fast freezing; placing said dried raw material in a freezer for freezing and pickling; using a fermentation liquid flavored with fruits and vegetables used in Traditional Chinese Medicine to permeate the frozen raw pickle material under the conditions of positive and negative pressure coordinated processing; first performing two stages of positive and negative pressure permeation on a tuber raw material; adding and mixing a solanaceous raw material and performing one stage of positive and negative pressure permeation; lastly adding and mixing a leaf vegetable raw material and then performing one stage of positive and negative pressure permeation; non-destructive sterilization being performed under super high pressure to obtain a mixed pickle product. By means of said method, a mixed pickle product which has a harmonized taste and which is more similar to traditional fermented pickles may be prepared, having no raw flavor, having low nitrite content and having high production efficiency.