Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Organic pickled tuber mustard and preparation method for same

A pickled green vegetable and organic technology, applied in the field of organic pickled green cabbage and its preparation, in the field of Sichuan pickled vegetables, can solve the problems of uncontrollable processing, excessive preservatives, unstable flavor and quality in the processing process, and achieve a narrowing and strengthening of changes in technical indicators. Fermentation process, the effect of improving biosafety

Active Publication Date: 2012-06-27
CHENGDU XINFAN FOOD
View PDF2 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it is pre-cured with low salt, the bitterness and astringency in the raw materials are removed, so its quality is better; but the cost of processing according to this method is relatively high, and the number and scale of processing enterprises are limited, which is in a secondary position in the industry , accounting for less than 5.00%
[0003] It is not difficult to see that the existing pickled vegetables products are mostly made by traditional natural fermentation technology or improved traditional natural fermentation technology. Soak the tank for secondary fermentation, and add certain organic acids and other auxiliary materials, thus significantly increasing the cost of the product
We know that pickled vegetables are an essential material for making many dishes, but almost all large-scale processing enterprises use pool soaking technology, and the product quality is not easy to control, generally poor, and cannot be compared with the quality of traditional household altar pickled products
The main difference between the two is that the home-style altar brewing method is lactic acid fermentation that enters the dominant flora of lactic acid bacteria from the beginning, while the two brewing methods adopted by enterprises need a certain amount of time to form the dominant fermentation dominated by lactic acid bacteria fermentation , resulting in varying degrees of adverse changes in the quality of kimchi raw materials before the formation of fermentation, which in turn affects the quality of the product
[0004] So far, processing enterprises have not high requirements on the raw materials for planting green vegetables. The main indicators are only reflected in the variety, weight, output, price, etc., and basically do not care about the internal indicators of heavy metals, pesticide residues, fermentable sugar, etc., and the quality of raw materials Security is not required
[0005] At the same time, due to the open processing technology used in the production of products, it has caused uncontrollable processing in the processing process and formed more harmful components, such as biogenic amines, nitrites, bacterial toxins, etc. The inherent harmful components in raw materials The degradation or adsorption rate is also significantly low, such as nitrate, pesticide residues, etc.
Insufficient fermentation of the product, which eventually leads to the use of excessive preservatives

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Fermentation of 10 tons of organic pickled vegetables and vegetable embryos

[0042] Choose a 10-ton pickling pool to clean and put it for later use, put a plastic circulation cylinder at the corner of the pool, punch holes no more than 1 / 3 of its length, and the holed part is at the bottom of the pool. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 6.00% of the raw material, that is, the total amount is 600kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 100g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the brine circulation process is ...

Embodiment 2

[0043] Example 2 50 tons of organic pickled green vegetables and vegetable embryos fermented and produced

[0044] Select a 50-ton pickling pond to clean and put it for later use, put a plastic circulation cylinder in a corner of the pond, punch holes no more than 1 / 3 of its length, and have holes at the bottom of the pond. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 8.00% of the raw material, that is, the total amount is 4000kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 500g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the salt water circulation p...

Embodiment 3

[0045] Example 3 120 tons of organic pickled vegetables and vegetable embryos fermented and produced

[0046] Select a 120-ton pickling pool to clean and put a plastic circulation cylinder at the corners of the two opposite pools, punch holes no more than 1 / 3 of its length, and the holed part is at the bottom of the pool. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 10.00% of the raw materials, that is, the total amount is 12000kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 1200g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the brine circulation proc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an organic pickled tuber mustard and a preparation method for the same, belonging to the technical field of biology and food. The organic pickled tuber mustard is prepared by adding the following ingredients using the weight of tuber mustard as reference and fermenting to obtain a pickled tuber mustard embryo, and then secondarily fermenting: 5.00-10.00% of non-iodized salt and 0.10-0.30 / ten thousands of directly-poured lactobacillus dry powder, wherein the directly-poured lactobacillus dry powder uses the 'pickle-type paolemei' preparation produced by Sichuan Gaofujibiological technology Co., LTD; and the pickled tuber mustard embryo is secondarily fermented according to the following process steps: detecting and preparing; pouring in a pool and sealing the pool; blending and adding pickling solution; as well as packaging with original pool solution. The organic pickled tuber mustard and the preparation method for the same disclosed by the invention remarkably shorten the maturation time of fermentation, as well as are high in the quality of fermented embryo and good in stability. Simultaneously, in the organic pickled tuber mustard and the preparation method for the same disclosed by the invention, embryo is used as raw material as well as secondarily fermented and regulated to achieve the specified indexes, bagged with original jar fermentation solution, and directly packaged into organic pickled tuber mustard product without any additive.

Description

technical field [0001] The invention relates to Sichuan pickled vegetables, in particular to organic pickled vegetables obtained by combining primary and secondary compound fermentation with organic vegetables as raw materials and a preparation method thereof, belonging to the technical field of biology and food. Background technique [0002] Fermented pickled vegetables account for a relatively large proportion of Sichuan pickled vegetables and are one of the main varieties. There are two methods for processing raw vegetable blanks: one is to use pre-pickled methods, first use 5% salt to use a layer of green vegetables Pickle with a layer of salt for 15-30 days, then turn over the same layer of vegetables and a layer of salt, drain the previously formed pickling water, add water again, and replenish the salinity of the water and vegetables to about 10% of the total, the production cycle for 2-3 months. Because it is pre-cured with low salt, the bitterness and astringency i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 余帅张文孝廖勇陈玲
Owner CHENGDU XINFAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products