Convenient preparation method of fermented pickled Chinese cabbage

A production method and convenient technology, which is applied in the field of food microbial fermentation and food processing, can solve the problems of insufficient industrialization, lack of refreshing taste, single taste, etc., and achieve the effects of inhibiting the growth of hybridization, convenient consumption, and stable quality

Active Publication Date: 2013-07-17
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the inoculation of sauerkraut is simply adding one or several types of lactic acid bacteria into the fermentation broth to make it proliferate in a short period of time to produce acid and shorten the fermentation of sauerkraut to a few days. This method is different from the traditional old brine inoculation of microorganisms in fermentation The quantity, type and ratio are completely inconsistent, and because the fermentation time is shortened, the post-ripening of the traditional sauerkraut fermentation process is omitted, that is, the lactic acid bacteria produce other flavor substances, such as malic acid, ketone acid and other organic acids and umami-flavored amino acids. , nucleotide and other processes, so the inoculation of fermented sa

Method used

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  • Convenient preparation method of fermented pickled Chinese cabbage
  • Convenient preparation method of fermented pickled Chinese cabbage
  • Convenient preparation method of fermented pickled Chinese cabbage

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 7: A method for preparing fermented sauerkraut with spicy flavor, including the following manufacturing steps:

[0036] The sauerkraut prepared in Example 1 was shredded and squeezed for dehydration, and in parts by weight, 60 parts of sauerkraut shreds, 10 parts of red pepper, 10 parts of turmeric, 5 parts of chili oil, 2.6 parts of The seasoning powder is mixed and stirred for 10-20 minutes, and the fermented sauerkraut with the spicy taste is obtained after being evenly stirred.

Example Embodiment

[0037] Example 8: A method for preparing original fermented sauerkraut, including the following manufacturing steps:

[0038] The sauerkraut prepared in Example 2 was shredded and squeezed for dehydration, and in parts by weight, 100 parts of sauerkraut shreds, 1 part of soaked red pepper, 1 part of soaked turmeric, 1 part of chili oil, 0.2 parts of The seasoning powder is mixed and stirred for 10-20 minutes, and the original fermented sauerkraut is obtained after uniform stirring.

Example Embodiment

[0039] Example 9: A method for preparing fermented sauerkraut with spicy taste, including the following manufacturing steps:

[0040] The sauerkraut prepared in Example 6 was shredded and squeezed for dehydration, and in parts by weight, 80 parts of sauerkraut shreds, 5 parts of red pepper, 20 parts of turmeric, 10 parts of chili oil, 5.0 parts of The seasoning powder is mixed and stirred for 10-20 minutes, and the fermented sauerkraut with the spicy taste is obtained after uniform stirring.

[0041] 3. In the production process, in order to meet the market demand, it is necessary to carry out a variety of subsequent process treatments for convenient fermented sauerkraut.

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Abstract

The invention discloses a convenient preparation method of fermented pickled Chinese cabbage. The fermented pickled Chinese cabbage is prepared from large fresh leaf mustard and prepared through salt fermentation, washing, finishing, secondary fermentation, cutting, seasoning, vacuum packaging, pasteurization or refrigeration, and air dried cooling. According to the preparation method, the operation is simple and safe, and the fermented pickled Chinese cabbage prepared through the manufacturing method is good in mouth feel, stable in quality and convenient to eat.

Description

technical field [0001] The invention relates to the technical fields of food microbial fermentation and food processing, and specifically provides a method for making convenient fermented sauerkraut. Background technique [0002] my country is one of the countries with the richest vegetable resources, and fermented vegetables have a long history in our country. People have accumulated rich experience in the long history of pickling. Fermented sauerkraut is mainly made of fresh green vegetables (big mustard greens) in the sun, withered, fermented, and then seasoned after adding brine into pottery jars for secondary fermentation. As a typical representative of southern fermented pickles, it has obvious differences with northern sour cabbage difference. Fermented sauerkraut is a cold processing method, which is extremely beneficial to the maintenance of the nutritional content, color, flavor and aroma of sauerkraut. Sauerkraut is not only delicious and refreshing, but also ha...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 黄益万陈庆辉方炎鹏许川雪谢小惠
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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