Rapid production method of flavored pickled vegetables

A production method and kimchi technology, applied in food preparation, food ultrasonic treatment, climate change adaptation, etc., can solve the problems of reducing salt content, shortening pickling time, etc., to accelerate penetration, shorten processing time, and prevent the taste from being too sour Effect

Active Publication Date: 2014-07-02
江苏新天地食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, the application of ultrasonic technology in the pickling process can effectively reduce the salt content, shorten the pickling time, and improve the quality of pickled products. However, there are no relevant reports on the application of ultrasonic technology in the pickle processing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: prepare kimchi according to the following steps

[0024] (a) Selection of raw materials: choose fresh cabbage with bright color, no damage from diseases and insect pests, remove roots and side leaves, wash with clean water, drain, cut vertically to one-third of the cabbage, and gently separate the cabbage by hand , 2-4 kg cabbage is divided into two halves, cabbage above 4 kg is divided into 4 halves;

[0025] (b) Salting: Wash the kimchi jar before use, sterilize it with boiling water, drain the water, gently put the cabbage treated in step (a) into the kimchi jar, add 2% saline to submerge the cabbage as a standard, the liquid The surface is 6cm away from the mouth of the altar, add an appropriate amount of salt water with a mass concentration of 15% to the mouth of the altar, seal it, and salt it at 18°C;

[0026] (c) Ultrasonic: During the salting process, put the kimchi altar in an ultrasonic generator for ultrasonic treatment, the ultrasonic frequen...

Embodiment 2

[0032] Embodiment 2: prepare kimchi according to the following steps

[0033] (a) Selection of raw materials: choose fresh cabbage with bright color, no damage from diseases and insect pests, remove roots and side leaves, wash with clean water, drain, cut vertically to one-third of the cabbage, and gently separate the cabbage by hand , 2-4 kg cabbage is divided into two halves, cabbage above 4 kg is divided into 4 halves;

[0034] (b) Salting: Wash the kimchi jar before use, sterilize with boiling water, drain the water, gently put the cabbage treated in step (a) into the kimchi jar, add 6% saline to submerge the cabbage as a standard, The face is 6.5cm away from the mouth of the altar, add an appropriate amount of salt water with a mass concentration of 15% to the mouth of the altar, seal it, and salt it at 16°C;

[0035] (c) Ultrasonic: During the salting process, put the kimchi altar in an ultrasonic generator for ultrasonic treatment, the ultrasonic frequency is 70KHz, th...

Embodiment 3

[0041] Embodiment 3: prepare kimchi according to the following steps

[0042] (a) Selection of raw materials: choose fresh cabbage with bright color, no damage from diseases and insect pests, remove roots and side leaves, wash with clean water, drain, cut vertically to one-third of the cabbage, and gently separate the cabbage by hand , 2-4 kg cabbage is divided into two halves, cabbage above 4 kg is divided into 4 halves;

[0043] (b) Salting: Wash the kimchi jar before use, sterilize with boiling water, drain the water, gently put the cabbage treated in step (a) into the kimchi jar, add 10% saline to submerge the cabbage as a standard, The face is 7cm away from the mouth of the altar, add an appropriate amount of salt water with a mass concentration of 15% to the mouth of the altar, seal it, and salt it at 14°C;

[0044] (c) Ultrasonic: During the salting process, the kimchi altar was placed in an ultrasonic generator for ultrasonic treatment, the ultrasonic frequency was 12...

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PUM

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Abstract

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick preparation method of flavor pickles. Background technique [0002] Kimchi is a traditional biological food fermented by lactic acid bacteria. Kimchi is rich in vitamins, minerals, polysaccharides, amino acids, proteins and other nutrients. It has physiological functions such as anti-cancer, lowering blood pressure, promoting digestion, and preventing arteriosclerosis. It is deeply loved by consumers at home and abroad. In recent years, kimchi production technology The research and development of new technologies and new technologies have also been well developed and applied. The degree of mechanization has been continuously improved, and the variety and quality of products have been continuously improved. However, there are still problems such as long fermentation cycle, unstable product quality, and high nitrite and salt content. [0003] Ultrasound is a kind o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L5/32A23L19/20A23L27/10A23V2002/00A23V2300/48Y02A40/90
Inventor 焦云鹏
Owner 江苏新天地食品股份有限公司
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