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.
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[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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