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Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process

A forward and reverse high pressure, dry ice quick-freezing technology, applied in food preparation, ultra-high pressure food processing, food science and other directions, can solve difficult automation, standardization and industrial production, unstable fermentation quality and product quality, easy to contaminate spoilage bacteria or cause bacteria and other problems, to avoid emissions and environmental pollution, solve time and geographical limitations, and avoid high-salt pickling.

Active Publication Date: 2014-02-19
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Relatively long fermentation cycle, low production efficiency, unstable fermentation quality and product quality
(3) Traditional kimchi has complex bacterial phase and is easy to contaminate spoilage bacteria or pathogenic bacteria, etc.
(4) The nitrite content in the product is high, and the food safety is poor
Kimchi produced by traditional methods, especially the long-term high-salt pickling in the early stage, results in high nitrite content in the later products and poor food safety
(5) The production of traditional Sichuan kimchi is mostly manual workshop production
In terms of technology, most of them stay at the level of rough processing, and most of them still use the old kimchi brine, which is extremely difficult to achieve automation, standardization and industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] (4) Preparation of fermentation broth

[0033] Preparation of fermented yeast liquid: take the selected and cleaned Chinese cabbage in the step (1) and add water to carry out beating treatment. The quality of water added is 70% of the quality of vegetable raw materials. The raw materials after beating were stored in a freezer at -18°C for later use. 6 days before preparing to produce kimchi, take out part of the above-mentioned frozen raw materials after beating, and after thawing at 28°C, add fermentative agent (purchased from Sichuan Gaofuji Biotechnology Co., Ltd.) by 1.0wt%. After fermenting for 30 hours in a fermentation room at ℃, it is ready for use.

[0034] Preparation of fermentation broth: Weigh 40kg of water, 1.0kg of sweet-scented osmanthus, 1.5kg of tangerine peel, 1.3kg of star anise, 2.0kg of peppercorns, 0.6kg of cloves, 0.6kg of cinnamon, 0.12kg of licorice, 0.6kg of salt, 0.5kg of sugar and 1.0kg of coriander leaves. Mix the above-mentioned ingredie...

specific Embodiment approach 2

[0037] (1) Pretreatment of green vegetable raw materials

[0038] Select fresh green vegetables without disease, rot and insects for treatment, first soak them in clean water for 15-20 minutes, then wash them with clean water and drain them for 25 minutes, then cut the stems and leaves of the vegetables, and cut them into pieces (long× Width: 2.8cm x 1.2cm) After treatment, it is ready for use.

[0039] (2) Air-drying and low-salt pickling of raw materials

[0040] The stem and leaf raw materials obtained in the above step (1) are separately air-dried in a blast drying oven. Stem raw materials are air-dried in two stages: the first stage, the temperature is 37°C, blast drying for 2.8 hours, and turning every 23 minutes during the drying period; the second stage: the temperature is 46°C, blast drying for 2.2 hours, during the drying period Flip once every 22 minutes. The raw material of the leaves is air-dried once: the temperature is 42°C, air-dried for 2.2 hours, and turne...

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PUM

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Abstract

The invention discloses a method for making leaf vegetable pickled vegetable by a dry ice quick-frozen forward / back high pressure broth repeated penetration process. The method is characterized in that a process of separation and air drying of stalk and leaves and a dry ice quick-frozen process are employed for pretreating the leaf vegetable raw material, the leaf vegetable raw material is stored in a freezer at the temperature of -18 DEG C, after a broth is prepared, the forward / back high pressure repeated penetration process is employed for rapidly making the Szechwan leaf vegetable pickled vegetable having a traditional fermentation local flavor. According to the process provided in the invention, the leaf vegetable pickled vegetable raw material can reach the purpose of long-term storage without high salinity pickling, salt amount is reduced by 30%-35%, the content of nitrite is reduced by 90%-95%, no high salinity waste water is discharged, the production efficiency is increased by more than 300%, the serialization, automation, standardization and large scale production of Szechwan pickled vegetable can be realized, and the method provided in the invention has a landmark innovation revolution to a traditional production mode to the Szechwan pickled vegetable.

Description

technical field [0001] The invention relates to a method for quickly preparing fermented leaf vegetable pickles in Sichuan, more specifically, a method for rapidly preparing fermented leaf vegetable pickles by dry ice quick-freezing front and back high-pressure fermented liquid repeated osmosis technology. Background technique [0002] Kimchi is one of the typical traditional fermented foods in my country, and kimchi occupies an irreplaceable position in Sichuan and even the whole country. As a characteristic industry in Sichuan, kimchi has not only greatly promoted the development of regional economy, but also increased the competitive advantage of local characteristic products. According to reports, in 2012, the production of kimchi in Sichuan Province reached 2.1 million tons, with an output value of 18 billion yuan, and 6 million tons of fresh vegetables were processed throughout the year, driving the income of farmers in the base to increase by nearly 1.3 billion yuan, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2300/46
Inventor 邢亚阁车振明蒋丽向文良许青莲刘平张庆关统伟张丽珠李榕黄湛陆阳
Owner XIHUA UNIV
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