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

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, ...

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