Vegetable bioprocessing production method

A bioprocessing and production method technology, applied in the field of deep processing of vegetables, can solve the problems of inability to produce flavor, uniqueness, and single flora, and achieve the effects of good product quality, good flavor, and high safety

Inactive Publication Date: 2010-12-08
广州市一日三餐食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the bacteria used are lactic acid bacteria and the flora is single, and in the specific enviro

Method used

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  • Vegetable bioprocessing production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 100 kg of cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose,

[0030] Add 1 kg of mixed bacteria starter, add a mixture bag of spices, seal the container; control the temperature at 23°C for 10 hours of pre-fermentation; ferment after temperature adjustment: control the temperature at 15-18°C for 80 hours of post-fermentation, post-fermentation After 45 hours and 65 hours, reduce the temperature to 3-5°C twice and keep for 6 hours; during the whole fermentation period, the container is sealed; after fermentation, seasoning: take out the kimchi, add mixed seasoning, and then sell it in vacuum packaging or sterilize it.

[0031] Spice mixture package: 1 kg of pepper, 0.1 kg of star anise, 0.1 kg of kaempferia, 0.1 kg of grass;

[0032] Mixed seasoning: 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of MSG crushed and mixed;

[0033] The fermented Lactobacillus plantarum, Lactobacillus c...

Embodiment 2

[0043] Embodiment 2 is basically the same as Example 1

[0044] 100 kg of cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose,

[0045]Add 0.5 kg of bacterial starter, add a mixture of spices, seal the container; control the temperature at 26°C for 12 hours of pre-fermentation; ferment after temperature adjustment: control the temperature at 20-23°C for 70 hours and then ferment, and the fermentation is over Lower the temperature once in the first 35 hours to 0-3°C and keep for 10 hours; the container is sealed during the entire fermentation period; seasoning after fermentation: take out the kimchi, add mixed seasonings, and then sell it in vacuum packaging refrigerated or packaged and sterilized.

[0046] Spice mixture package: 1 kg of pepper, 0.1 kg of star anise, 0.1 kg of kaempferia, 0.1 kg of grass;

[0047] Mixed seasoning: 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of MSG crushed an...

Embodiment 3

[0051] 100 kg of cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose,

[0052] Add 2 kg of mixed bacteria starter, add a mixture bag of spices, and seal the container; control the temperature at 30°C for 8 hours of pre-fermentation; ferment after temperature adjustment: control the temperature at 25°C for 65 hours of post-fermentation, and reduce it twice in the middle The temperature is kept at 0-3°C for 4 hours; the container is sealed during the whole fermentation period; seasoning after fermentation: take out the kimchi, add mixed seasoning, and then sell it in vacuum packaging refrigerated or packaged for sterilization.

[0053] Spice mixture package: 1 kg of pepper, 0.1 kg of star anise, 0.1 kg of kaempferia, 0.1 kg of grass;

[0054] Mixed seasoning: 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of MSG crushed and mixed;

[0055] In this example, Lactobacillus plantarum in the present ...

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Abstract

The invention discloses a vegetable bioprocessing production method, belonging to the field of deep vegetable processing and in particularly relating to a pickle fermentation method. The method comprises the following steps: cleaning and cutting the vegetables, placing the vegetables into a pickle production container, adding a mixed bacteria fermenting agent and a mixture bag of cane sugar, salt and spices according to the raw vegetable processing mass ratio of 0.2-2% to the container and sealing the container; controlling the temperature to be 23-36 DEG C for pre-fermentation for 6-15h; controlling the temperature to be 15-30 DEG C for temperature-regulating post-fermentation for 40-80h and reducing the temperature to 0-5 DEG C 1-3 times in the middle of the process; ensuring the container to be sealed in the whole fermentation period; and seasoning the pickle after fermentation: specifically, taking out the pickle, adding the mixed seasoner and selling the pickle through vacuum package and refrigeration or packaging and sterilizing the pickle. By temperature-regulating fermentation, the pickle product has good flavor and is rich in probiotics and various nutrients.

Description

technical field [0001] The invention belongs to the field of deep processing of vegetables, in particular to a method for fermenting pickles. Background technique [0002] Kimchi is a vegetable product produced by fermenting "cold processing". Due to the uniqueness of the processing technology and production method, it is extremely beneficial to maintain the nutritional components and color, aroma and body of the vegetables, so that the kimchi products not only fully retain the good sensory quality and nutritional components of the original vegetables, but also endow them with newer functional properties. [0003] Due to the fermentation of beneficial bacteria in kimchi, the metabolites produced endow kimchi with certain functionality. For this reason, kimchi has become an enduring product among the people for thousands of years. [0004] Domestic enterprises and private kimchi production mostly adopt natural fermentation process. The disadvantages of this process are: (1)...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 邵素英王玉李政
Owner 广州市一日三餐食品股份有限公司
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