Pickle nutrient solution and pickle granule bag type fermentation method

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...

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 inconvenient to eat and cannot be stored for a long time. The kimchi in the bagged kimchi product bag is mostly placed in an integral form, and it can be eaten more conveniently after cutting. unfavorable to consumers

[0003] At present, there are also kimchi strips that are placed in packaging bags. The kimchi strips are naturally fermented or fresh vegetables are packed into the bag together with nutrient solution and then fermented with pure strains. The disadvantage of this method is: After the kimchi is put into the bag, the shelf life is short, and it is inconvenient to eat; the kimchi fermented with pure strains cannot maintain the traditional flavor of kimchi

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