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Method for producing flavour pickles by using salted vegetable fermentation liquors

A technology for salted vegetables and fermentation broth, applied in application, food preparation, food science and other directions, can solve the problems of high production cost and insufficient original taste of kimchi, and achieve the effect of improving flavor and nutrition, enhancing product flavor and pure flavor

Active Publication Date: 2011-01-26
吉香居食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of lack of original flavor and high production cost of kimchi in the prior art, and provide a method for producing flavored kimchi by using the fermented liquid of salted vegetables

Method used

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  • Method for producing flavour pickles by using salted vegetable fermentation liquors
  • Method for producing flavour pickles by using salted vegetable fermentation liquors

Examples

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Effect test

Embodiment 1

[0017] Embodiment 1: as figure 1 Shown, a kind of method that utilizes salted vegetables fermented liquid to produce flavor pickles comprises the following steps:

[0018] A, the fermented fermented vegetables of different varieties are collected in a container, placed, and the salted vegetables fermented liquid is initially clarified;

[0019] B. Send the fermented liquid that has passed the inspection of physical, chemical and hygienic indicators into the filter device, using activated carbon and diatomite filter device, the pre-coating thickness of coarse diatomite and activated carbon is 1-3.5mm, and the mixed activated carbon and diatomite pre-coat 400 ~500g / m 2 , pump fermentation broth, activated carbon and diatomaceous earth mixed solution 80-300g / 100L, keep pressure difference 0.02-0.04MPa / h, decolorize and deodorize the salted vegetable fermentation broth;

[0020] C. Add the processed salted vegetable fermented liquid directly to the pickles that need to be season...

Embodiment 2

[0021] Embodiment 2: as figure 1 Shown, a kind of method that utilizes salted vegetables fermented liquid to produce flavor pickles comprises the following steps:

[0022] A, the fermented fermented vegetables of different varieties are collected in a container, placed, and the salted vegetables fermented liquid is initially clarified;

[0023] B. Send the fermented liquid that has passed the inspection of physical, chemical and hygienic indicators into the filter device, using activated carbon and diatomite filter device, the pre-coating thickness of coarse diatomite and activated carbon is 1-3.5mm, and the mixed activated carbon and diatomite pre-coat 400 ~500g / m 2 , pump fermentation broth, activated carbon and diatomaceous earth mixed solution 80-300g / 100L, keep pressure difference 0.02-0.04MPa / h, decolorize and deodorize the salted vegetable fermentation broth;

[0024] C. Add the treated salted vegetable fermented liquid directly to the pickles that need to be seasoned...

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Abstract

The invention discloses a method for producing flavour pickles by using salted vegetable fermentation liquors. The method comprises the following steps of: A, collecting different types of salted vegetable fermentation liquor, which are ripened through fermentation into a container, standing the salted vegetable fermentation liquors, and primarily clarifying the salted vegetable fermentation liquors; B, adding the fermentation liquor of which the physicochemical and the sanitation index examination passes, and performing decolorization and peculiar smell removal on the salted vegetable fermentation liquors with an active carbon and diatomite filter device; and C, directly adding the treated salted vegetable fermentation liquor into the pickles which need to be seasoned to obtain the pickle product, wherein the adding amount of the fermentation liquor is 2 to 10 percent of the weight of the pickles. The method of the invention has the advantages of low production cost, and enough original taste, good flavour and high nutritional value of the produced pickles.

Description

technical field [0001] The invention relates to a method for improving the flavor of kimchi products, in particular to a method for producing flavored kimchi from fermented liquid of salted vegetables. Background technique [0002] Kimchi is a traditional bio-fermented food in my country with a history of more than 3,000 years. At present, Chinese pickles can be divided into: seasoned pickles, Sichuan pickles and others according to their different crafts and auxiliary materials. As a convenient and ready-to-eat side dish, seasoned pickles are loved by consumers for their delicious taste. The production process of seasoning kimchi includes salting, desalination and pressing. The desalting process of salted vegetables needs to be washed continuously with flowing water. This process elutes the special kimchi flavor produced by the salted vegetables during lactic acid fermentation; squeezing The process can reduce the moisture content of pickles, but on the other hand, the hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 颜正财张学峰丁文军汪维龙王艳丽汤春梅余志刚王文建涂晓慧彭灯水刘志云
Owner 吉香居食品股份有限公司
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