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Method for preserving pickled vegetable

A kimchi and cabbage technology, applied in food preparation, application, food science, etc., can solve the problems of long pickling time, decreased taste of kimchi, fungal contamination, etc., and achieve the effect of reducing the chance of fungal contamination and delicious taste

Inactive Publication Date: 2013-11-20
徐州福中福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some pickles are added with some water during the production process, resulting in a decline in the taste of pickles
Generally, pickles take a long time to pickle. Since pickles cannot be sterilized during the pickling process, they will often be contaminated by fungi as the pickling progresses, resulting in pickling failure or a greatly reduced taste of pickles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for pickling pickled vegetables, characterized in that it comprises the following steps:

[0016] 1) Take Chinese cabbage that is not in a rotten state, peel off the yellow and old leaves on the outside, and peel off the inner leaves separately;

[0017] 2) Rinse the stripped leaves repeatedly 3 times, dry them in the sun after washing, drain and air-dry them until the leaves wilt;

[0018] 3) Weigh the weight of the cabbage leaves after drying, and put the cabbage leaves layer by layer in the pickling barrel;

[0019] 4) The weight of each layer of cabbage is 100 parts, and each layer of cabbage leaves is sprinkled with 4 parts of salt, 0.5 parts of chicken stock, 1 part of cooking wine, 3 parts of white wine, 3 parts of sucrose, 0.8 parts of dried chili powder, seasoning Powder 1.0 part, spread the condiment evenly on the cabbage leaves;

[0020] 5) After the cabbage is filled in the pickling barrel, cover the barrel lid and press a heavy object on it....

Embodiment 2

[0024] A method for pickling pickled vegetables, characterized in that it comprises the following steps:

[0025] 1) Take Chinese cabbage that is not in a rotten state, peel off the yellow and old leaves on the outside, and peel off the inner leaves separately;

[0026] 2) Rinse the stripped leaves repeatedly 3 times, dry them in the sun after washing, drain and air-dry them until the leaves wilt;

[0027] 3) Weigh the weight of the cabbage leaves after drying, and put the cabbage leaves layer by layer in the pickling barrel;

[0028] 4) The weight of each layer of cabbage is 100 parts, and each layer of cabbage leaves is sprinkled with 3 parts of salt, 1 part of chicken essence, 2 parts of cooking wine, 3.5 parts of white wine, 3 parts of sucrose, 0.8 parts of dried sharp pepper powder, seasoning 1 portion of powder, spread the condiment evenly on the cabbage leaves;

[0029] 5) After the cabbage is filled in the pickling barrel, cover the barrel lid and press a heavy obj...

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PUM

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Abstract

The invention discloses a method for preserving pickled vegetable. The method is characterized by comprising the following steps of: peeling external withered, yellow and old leaves of Chinese cabbages which are not rotten; respectively peeling internal leaves, and performing washing, airing, draining and air-drying; putting the leaves of the Chinese cabbages in a preserving barrel layer by layer; sprinkling an appropriate amount of condiments such as salt, chicken powder, white spirit, cooking wine and cane sugar on each layer of Chinese cabbage; performing compaction, covering the barrel, and preserving for 20 to 25 days to obtain the delicious pickled vegetable. In a preserving process, water does not need to be added, and a small amount of water overflowing from the Chinese cabbages in the preserving process after cell death is needed, so that the taste of the Chinese cabbages cannot decline; in the initial stage of preserving, the cooking wine and the white spirit are added, so that the probability of fungal contamination can be reduced to a certain extent.

Description

technical field [0001] The invention relates to a method for pickling pickles. Background technique [0002] Kimchi is a kind of food that uses vegetables as the main raw material, salt, monosodium glutamate, pepper and various condiments as condiments. Generally, kimchi can play the role of opening the mouth and refreshing, can stimulate people's appetite, and contains relatively rich nutrients. However, some pickles are added with some water during the production process, which causes the mouthfeel of pickles to decline. Generally, pickles take a long time to pickle. Since pickles cannot be sterilized during pickling, they will often be polluted by fungi as the pickling progresses, resulting in failure of pickling or a greatly reduced mouthfeel of pickles. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the invention provides a method for pickling pickled vegetables, which does not need to add water, and at the same time, white wine is a...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 李侠
Owner 徐州福中福食品有限公司
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