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Process for preparing pickled vegetable products

A technology for products and kimchi, which is applied in the field of preparation of kimchi products, can solve the problems of difficult control of fermentation time, complicated preparation process, time-consuming and the like, and achieves the effects of easy storage for a long time, sufficient fermentation time and simple process.

Inactive Publication Date: 2008-03-26
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, various kimchi products are particularly popular with consumers, but due to the complicated preparation process, it will be time-consuming and labor-intensive if consumers make it themselves; Meet the requirements of consumers, and the nutritional content is not rich; and the fermentation time is difficult to control, the taste of the prepared product is not delicious enough, and it is not suitable for preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] Example: A method for preparing kimchi products, characterized in that it consists of the following steps:

[0015] ①Peel the selected vegetable heads, remove the stems, wash the carrots, and process them into small pieces;

[0016] ② Stir and clean with saline solution 3 times;

[0017] ③Soak in saline solution for 18 hours;

[0018] ④ Prepare a 1% concentration of lactic acid bacteria solution and a concentration of 1% glucose, and mix them to make a fermentation medium;

[0019] ⑤ Put the green cabbage and carrots soaked in step ③ into the fermentation medium of step ④ to soak and ferment for 36 hours;

[0020] ⑥ Take out the soaked green cabbage and carrots in step ⑤, sterilize them at high temperature, and pack them into kimchi products.

[0021] The concentration of the saline solution in the step ② mentioned above is 10%.

[0022] The concentration of the salt solution in the step ③ is 14%.

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PUM

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Abstract

The present invention relates to a preparation method of pickled vegetable. Said preparation method includes the following steps: (1), selecting and using green vegetable and carrot, cleaning them and respectively cutting them into small blocks; (2), using salt water to stir and clean them for 1-3 times; (3), soaking them for at least 16hr in salt water; (4), respectively preparing lactic acid bacteria solution whose concentration is 0.8-1.2% and glucose solution whose concentration is 0.8-1.2%, mixing them to obtain fermentation culture medium; (5), placing the above-mentioned green vegetable blocks and carrot blocks into the above-mentioned fermentation culture medium, soaking and making fermentation for 30-36hr; and (6), taking out the pickled green vegetable blocks and carrot blocks, making high-temperature sterilization and packaging so as to obtain the invented pickled vegetable product.

Description

(1) Technical field: [0001] The invention relates to a method for preparing food, in particular to a method for preparing kimchi products. (2) Background technology: [0002] At present, various kimchi products are particularly popular with consumers. However, due to the complicated preparation process, it will be time-consuming and laborious if consumers make their own products. At present, there are also foods similar to kimchi products on the market, but their ingredients and taste are single and cannot It satisfies the requirements of consumers and is not rich in nutrients; and the fermentation time is difficult to control, and the prepared product tastes not delicious enough and is not suitable for storage. (3) Content of the invention: [0003] The purpose of the present invention is to invent a preparation method of kimchi products, which is a preparation method with simple preparation process, delicious product taste, high nutritional value and easy preservation. [0004...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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