Diving pickle salt and production process thereof

A kimchi, a single technology, applied in the field of edible salt, can solve the problems of spoilage, inability to make kimchi, softening, etc., and achieve the effects of convenient storage, reduced probability of raw flowers, and excellent flavor.

Active Publication Date: 2013-01-02
SICHUAN ZIGONG CHI YU SALT PROD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to geographical restrictions, some places cannot make kimchi through traditional fermentation methods at all; Carefully maintain kimchi water for a long time so that it is in a dynamic balance
However, modern people, especially young people, do not know how to make kimchi due to lack of kimchi making knowledge, or because of the accelerated pace of life, they tend to forget to maintain it in a timely manner, resulting in poor flavor, soft, raw flowers and even spoilage of kimchi.
[0003] At present, the production of all kinds of kimchi salt in our country is mostly carried out in accordance with the industry standards of the Ministry of Light Industry. Compared with ordinary edible salt, it does not contain iodine. Usually, only more calcium salt is added. Only this kind of kimchi salt is used to make kimchi, and the effect cannot be very good for family convenience. Requirements for making delicious kimchi, and still need timely maintenance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of diving pickle salt, made according to the weight percentage of following raw material;

[0052] Salt: 62.81%

[0053] Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 10.47%

[0054]Raw material A (composite spices): 9.11%, of which pepper accounts for 0.42%, star anise 0.31%, fennel 0.21%, grass fruit 0.21%, kaempferen 0.21%, pepper 3.14%, pepper 0.21%, dehydrated ginger powder 3.14%, dehydrated garlic Powder 0.21%, dehydrated onion powder 1.05%.

[0055] Raw material B: 17.61%, including citric acid 1.05%, malic acid 0.7%, white sugar 15.7%, acesulfame potassium (AK sugar) 0.16%.

[0056] The production process of diving pickle salt is as follows:

[0057] (1) Preparation of raw material A

[0058] Zanthoxylum bungeanum, star anise, fennel, grass fruit, kaempferen, pepper, pepper, dehydrated ginger powder, dehydrated garlic powder, dehydrated onion powder by weight percentage: pepper 0.42%, star anise 0.31%, fennel 0.21%, g...

Embodiment 2

[0067] A kind of diving pickle salt is prepared from the following raw materials according to weight percentage.

[0068] Salt: 78.69%

[0069] Lactic acid powder: 9.84%

[0070] Raw material A (compound spice): 8.55%

[0071] Ingredient B: 2.92% (compound sour agent: 2.62%, single sweetener: 0.3%)

[0072] The single or compound sour agent consists of 1.97% citric acid and 0.65% malic acid in mass percentage.

[0073] The single sweetener is acesulfame potassium (AK sugar), and the mass percentage is 0.3%.

[0074] The compound spices are composed of Zanthoxylum bungeanum, star anise, fennel, Caoguo, kaempferen, pepper, pepper, dehydrated ginger powder, dehydrated garlic powder, dehydrated onion powder according to 0.49% of Zanthoxylum bungeanum, 0.19% of star anise, 0.3% of fennel, and 0.1% of Caoguo. , kaempferen 0.19%, pepper 0.19%, pepper 2.95%, dehydrated ginger powder 2.95%, dehydrated garlic powder 0.19%, dehydrated onion powder 1.0%.

[0075] The prepared diving ...

Embodiment 3

[0077] A kind of diving pickle salt is prepared from the following raw materials according to weight percentage.

[0078] Salt: 69.97%

[0079] Lactic acid powder: 19.77%

[0080] Raw material A (compound spice): 10.12%

[0081] Ingredient B: 0.34% (composed of compound sweeteners)

[0082] The compound sweetener is composed of acesulfame potassium and cyclamate, wherein the mass percentage of acesulfame potassium is 0.23%, and the mass percentage of cyclamate is 0.11%.

[0083] The compound spices are composed of pepper, star anise, cardamom, coriander, wood ginger, pepper, pepper, dehydrated ginger powder, dehydrated garlic powder, dehydrated onion powder by weight percentage: pepper 0.46%, star anise 0.36%, cardamom 0.24%, coriander 0.24% %, wood ginger seed 0.11%, pepper 0.36%, pepper 3.49%, dehydrated ginger powder 3.49%, dehydrated garlic powder 0.22%, dehydrated onion powder 1.15%.

[0084] The prepared diving kimchi salt has a short time for making kimchi and excel...

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PUM

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Abstract

The invention relates to an edible salt, and in particular relates to a diving pickle salt only containing lactic acid or lactic acid with combination of one or more acidity regulations and a production process thereof. The diving pickle salt comprises the following materials in percent by weight: 42.00-79.00% of salt, 5.00-20.00% of lactic acid or lactic acid powder (containing lactic acid and calcium lactate), 3.00-13.00% of material A (composite spice) and 0.01-49.00% of material B. In the diving pickle salt prepared by adopting the invention, due to special addition of the lactic acid powder (containing lactic acid and calcium lactate), namely an important flavor ingredient (the lactic acid) and a crispy protective agent (calcium lactate) are added for replacing calcium chloride and other flavor substances, the pickling time of the pickle is short, but the flavor of the pickle is excellent and one-time use can be completely achieved.

Description

technical field [0001] The invention relates to an edible salt, in particular to a diving pickle salt containing only lactic acid or a compound of lactic acid and one or more sour agents (flavor substances) and a production process thereof. Background technique [0002] "Diving kimchi" refers to the kimchi in which the vegetables are soaked in salt water for a short period of time (up to three to four hours at the shortest). In most areas of our country, especially in Sichuan, there is a custom of making pickles by ourselves. However, due to geographical restrictions, some places cannot make kimchi through traditional fermentation methods at all; Long-term careful maintenance of kimchi water makes it in a dynamic balance. However, modern people, especially young people, do not know how to make kimchi due to lack of knowledge about making kimchi, or because of the accelerated pace of life, they tend to forget to maintain it in a timely manner, resulting in poor flavor, soft...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/237A23L1/09A23L27/40
Inventor 罗永忠
Owner SICHUAN ZIGONG CHI YU SALT PROD CO LTD
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