5results about "Fruits/vegetable preservation using acids" patented technology

The invention relates to a method for improving the filterability of a fruit and / or vegetable preparation, comprising a fermentation step of the fruit and / or vegetable preparation with a strain of lactic acid bacteria. (no figure)

The present invention relates to vegan kimchi, and provides vegan kimchi prepared by a kimchi preparation method comprising the steps of: (1) selecting Chinese cabbage to be salted, cutting the Chinese cabbage to a predetermined size, salting same in brine with a salt concentration of 4-5% at 15-25°C for 10-18 hours, and then desalting and washing same so as to prepare salted Chinese cabbage; (2) mixing, by weight, 18-22 wt% of radish, 5-7 wt% of large green onion, 5-7 wt% of onion, 2.5-3.5 wt% of cabbage, 1.5-2.5 wt% of whole garlic, 1.0-2.0 wt% of dried Lentinus edodes (Berk.) Sing, 0.3-0.6 wt% of Saccharina japonica and 58-61 wt% of water, and heating same for 9-11 hours so as to prepare a vegetable broth; (3) on the basis of 1 kg of kimchi, which includes 75-79% salted Chinese cabbage, preparing a kimchi seasoning comprising 4.5-6.0% of the vegetable broth, 4.0-5.0% of radish, 2.5-3.0% of chili powder, 2.2-2.8% of salt, 1.7-2.1% of garlic, 1.6-2.0% of a plum concentrate, 0.4-0.6% of glutinous rice paste, 0.8-1.2% of large green onion, 0.2-0.4% of onion, 0.3-0.5% of ginger, 0.5-0.7% of white sugar, 0.04-0.06% of lactic acid bacteria, 0.4-0.6% of soybean powder and 0.005-0.007% of enzymatically modified stevia; and (4) mixing the prepared salted Chinese cabbage with the prepared vegetable broth and kimchi seasoning in a ratio of 70 : 30, wherein, since a nitrogen source is needed as a substitute for jeotgal required for the proliferation of kimchi lactic acid bacteria, a seasoning paste composition is prepared by adding, soybean powder, Lentinus edodes (Berk.) Sing and the like and adding a green tea extract (0.5-1%) for controlling a fermentation rate, and, when the optimal ripening point (pH of 4.2-4.5) is reached, the vegan kimchi undergoes pot-roasting sterilization treatment, is filled into a glass jar, and then subjected to steam sterilization, so that causes of customer complaints due to swelling of the kimchi or excessive fermentation during room-temperatu

The invention relates to a method for improving the filterability of a fruit and / or vegetable preparation, comprising a step of fermenting the fruit and / or vegetable preparation with a lactic acid bacterial strain.

The problem that this invention aims to solve is to provide a rice bran pickling container that, while using a container of a general shape, improves the water-removing function and aeration of the rice bran bed, allows for easy drainage of stored moisture as needed, prevents spoilage, and allows for easy adjustment of the rice bran bed's condition. [Solution] The pickling container C comprises a container part 1, a lid part 2, a floor part 3 that fits inside the container part 1, the floor part 3 having a top surface 31 that supports the rice bran bed filled on top, and a partition wall 32 that serves as a support wall for the top surface 31, and a drain pipe 4 that extends through a hole 311 formed in the top surface 31 of the floor part 3 to the vicinity of the lid part 2.