Pickle nutrient solution and pickle granule bag type fermentation method

A nutrient solution and kimchi technology, which is applied in acid preservation of fruits/vegetables, food preparation, food science, etc., can solve the problems of short shelf life, inconvenient consumption, and long fermentation cycle, so as to improve the content of nutrients and make eating kimchi easy , the effect of a reasonable formula

Inactive Publication Date: 2012-12-12
湖北华贵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Basically every family can make kimchi, but the kimchi made at home is fermented under natural conditions, the fermentation cycle is long, the quality is not stable, and it is often seasonal, which cannot fully meet people's needs
Fermented vegetables in my country, except for small-scale industrial production of kimchi in a few enterprises, are mainly scattered rough workshop-style production, and most of them also adopt natural fermentation methods, which have low yields, poor benefits, and difficult control of the fermentation process.
And most of the kimchi products on the market are sold in bulk or in bags. Bulk kimchi has the disadvantage that it is inconv

Method used

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  • Pickle nutrient solution and pickle granule bag type fermentation method
  • Pickle nutrient solution and pickle granule bag type fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example one

[0027] A. After sorting and washing the white radish, carrot and celery sticks, cut them into 1.5 to 2.5 cm particles, soak them in food-grade hydrogen peroxide disinfectant for 8 minutes, then rinse them with clean water, and put them in sterile Strain the water from the vegetable basket.

[0028] B. Preparation of nutrient solution: 90g of water, 3g of salt, 5g of sugar, 0.8g of Chinese pepper, 0.1g of star anise, 0.1g of sana, 0.5g of garlic, 0.3g of chili, 0.2g of fresh ginger. Prepare the nutrient solution and boil it for 3 to 5 minutes, then cool to 25°C, add 20g of lactic acid compound inoculum according to 100kg of nutrient solution. The lactic acid compound inoculum is composed of Lactobacillus plantarum 550 and Lactobacillus brucei 225 in weight ratio 65~70: 30~35 lactic acid compound bacteria preparation.

[0029] C. Put the white radish, carrot and celery diced into the bag, according to each bag of 50g white radish, 50g carrot and 10g celery, and a...

Example Embodiment

[0031] Example two

[0032] A. Preparation of raw materials

[0033] The white radish, carrot and celery stalks are sorted and washed and cut into 1.5 to 2.5 cm pellets, soaked in food grade hydrogen peroxide disinfectant for 5 to 10 minutes, then rinsed with clean water, and filled with sterilized Strain the water from the vegetable basket.

[0034] B. Preparation of nutrient solution

[0035] The formula of the nutrient solution is: 94g water, 4g salt, 7g sugar, 1.1g pepper, 0.15g star anise, 0.15g shan Na, 0.7g garlic, 0.4g chili, 0.3g fresh ginger. Prepare the nutrient solution and boil it for 3 to 5 minutes, then cool it to 28°C, add 15g of lactic acid compound inoculum according to 100kg of nutrient solution. The lactic acid compound inoculum is composed of Lactobacillus plantarum 550 powder and Lactobacillus brucei 225 powder by weight. 65~70: 30~35 lactic acid compound bacteria preparation.

[0036] C. Bagging

[0037] Put the white radish and red radish diced into the bag, an...

Example Embodiment

[0040] Example three

[0041] A. Preparation of raw materials

[0042] The white radish, carrot and celery stalks are sorted and washed and cut into 1.5 to 2.5 cm pellets, soaked in food grade hydrogen peroxide disinfectant for 5 to 10 minutes, then rinsed with clean water, and filled with sterilized Strain the water from the vegetable basket.

[0043] B. Preparation of nutrient solution

[0044] The formula of the nutrient solution is 87g water, 1.5g salt, 3g sugar, 0.5g Chinese pepper, 0.05g star anise, 0.05g shanner, 0.3g garlic, 0.15g chili, and 0.1g fresh ginger. Prepare the nutrient solution and boil it for 3 to 5 minutes, then cool to 20°C, add 25g of lactic acid compound inoculum according to 100kg of nutrient solution. The lactic acid compound inocula is composed of Lactobacillus plantarum 550 powder and Lactobacillus brucelli 225 powder by weight. 65~70: 30~35 lactic acid compound bacteria preparation.

[0045] C. Bagging

[0046] Put the white radish and red radish diced in...

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Abstract

The invention discloses a pickle nutrient solution for preparing pickles. An optimized formula of the pickle nutrient solution comprises, by weight, water 90 parts, salt 3 parts, granulated sugar 5 parts, peppercorns 0.8 part, anise 0.1 part, cyanide 0.1 part, garlic 0.5 part, hot pepper 0.3 part and fresh ginger 0.2 part. The invention further provides a pickle granule bagged type fermentation preserving technology which comprises the steps of raw material preparation, nutrient solution preparation, bagging and fermentation. The bagged type fermentation preserving technology is adopted to enable a quality guarantee period of the pickles to be prolonged to 2-3 months compared with common pickles. Traditional flavor of the pickles are retained, the content of nutrient substance is increased, preservation and transportation are very convenient, and people can easily eat the pickles.

Description

technical field [0001] The embodiment of the present invention relates to a method for making and preserving food, in particular to a bag-type fermentation and preservation method for convenient colorful radish kimchi grains. Background technique [0002] Kimchi is a unique and popular lactic acid fermented product with a long history. It has the characteristics of refreshing fragrance, appetizing and regulating qi, and is rich in vitamins, calcium, phosphorus and other inorganic substances. It can not only provide sufficient nutrition for the human body, but also prevent arteriosclerosis and other diseases. Basically every family can make kimchi, but the kimchi made by the family is fermented under natural conditions, the fermentation period is long, the quality is not stable, and it is often seasonal, which cannot fully meet people's needs. Fermented vegetables in my country are mainly produced in scattered rough processing workshops except for a small number of small-sca...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
Inventor 邢亚阁白玉敏车振明许青莲贾春卢靖张丽珠刘平关统伟邓珍珍
Owner 湖北华贵食品有限公司
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