Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof

A technology of room temperature storage and seasoning package, which is applied in the field of condiment food processing and instant noodle condiment production to achieve the effect of strong flavor, good taste and convenient consumption

Active Publication Date: 2014-07-30
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned problems all pose certain challenges to the industrialization of fermented sauerkraut

Method used

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  • Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof
  • Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof
  • Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] 1. Preparation of sauerkraut buns

[0029] a) Preparation: Prepare mustard-type fermented sauerkraut with pH less than 4.4 and acidity of 1.0-1.5%, or prepare mustard-type fermented sauerkraut according to the method described in the patent publication No. CN103202448A, press and dehydrate the above-mentioned fermented sauerkraut to obtain a moisture content of 68 -88% fermented sauerkraut; get lactic acid, succinic acid, citric acid and gluconic acid in the amount described in table 2, and dissolve 90% of the above-mentioned various acids with red oil;

[0030]b) Vacuum mixing: Put the fermented sauerkraut, pickled red pepper and pickled ginger treated in a) into the mixing tank, then stir for 5 minutes with intermittent stirring, then put in the dissolved part of lactic acid, citric acid, succinic acid and glucose Sour red oil, carry out vacuum mixing and stirring, the vacuum tightness in the mixing tank of the vacuum mixer is 35KPa, the stirring speed is 15r / min, and...

specific Embodiment 7

[0051] (1) Preparation of fermented sauerkraut powder:

[0052] a) Take mustard-type fermented sauerkraut with pH less than 4.4 and acidity of 1.0-1.5%, or prepare mustard-type fermented sauerkraut according to the method described in the patent publication number CN103202448A, juice the above-mentioned fermented sauerkraut, and obtain the juice and fermented sauerkraut as The main raw materials are fermented for many times to obtain the fermentation liquid, the acidity of the fermentation liquid is 0.5-1.0%, and the content of lactic acid bacteria is 10% 8 More than cfu / mL;

[0053] b) Take 100 parts of fermentation bacteria liquid, ingredients 10-80 parts of water, 0.5-8 parts of salt, 0.01-0.2 parts of turmeric powder, 0.05-0.3 parts of citric acid, 0.1-0.2 parts of lactic acid, 0.05-0.2 parts of acetic acid, 0.05-0.2 Parts of gluconic acid, the above ingredients were dissolved in the fermentation broth in turn and mixed evenly to obtain a brine stock solution, which was p...

specific Embodiment 8

[0057] Mix 40 parts of vegetable oil and 5 parts of lard and heat to 180°C, then add 5 parts of fermented sauerkraut, 6 parts of pickled pepper, and 9 parts of pickled ginger used in Examples 1-6 and stir-fry until the temperature is stable at 140°C Add 1 part of turmeric powder, 3 parts of salt and 8 parts of red onion, stir-fry at 140-150°C for 10-30 minutes, and adjust the pH with 1 part of lactic acid, 1 part of citric acid, 0.5 part of succinic acid and 1 part of gluconic acid to 3.2, then add 0.01 portion of edible flavor and stir-fry evenly, turn off the fire when the water activity drops below 0.8 and quickly cool down to 40°C or room temperature by circulating cold water, and make the peristaltic pump flow at a flow rate of 100kg / h through the peristaltic method of the pipeline Carry out filling packing, get sauce bag.

[0058] The instant noodle seasoning package that the gained sauerkraut package that above-mentioned specific example 2 prepares, specific example 7 p...

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Abstract

The invention discloses a wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and a production method thereof. The fermentation pickled Chinese cabbage is taken as a main raw material, the mixing uniformity is enhanced in a vacuum mixing manner, the possibility of oxidation and brown stain after contact of pickled Chinese cabbage and oxygen is reduced, the pH value achieves a low-acid value by adjusting an acidity regulator, sterilization is carried out by adopting a low-density heat sterilization process, and the pickled Chinese cabbage seasoning packet is free of a corrosion remover, is crisp and tender, sour and cool, and can be preserved at room temperature. In addition, the acid value and the water activity control are changed by adopting a segmented temperature control heating technology and an acid adjusting technology, the shelf life and the safety of the product can be effectively controlled, so as to obtain the wet fermentation pickled Chinese cabbage seasoning packet for instant noodles, which is strong in flavor and can be preserved at room temperature, and the shelf life can be up to over 10 months. The seasoning packet produced by the method disclosed by the invention is crisp and fresh, strong in sour fragrance, good in mouthfeel, stable in quality, and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of production of instant noodle condiments, in particular to a wet-state fermented sauerkraut instant noodle seasoning bag capable of storing at room temperature and a production method thereof, belonging to the technical field of condiment food processing. Background technique [0002] Since the noodle making process was innovated and revolutionized by Momofuku Ando in Japan in 1958, it has realized convenience and fast food, and has developed rapidly after forming an industrialized production process. Instant noodles have achieved rapid development due to the characteristics of the times such as quickness, convenience, delicacy, and low price, and have become the second largest staple food product in the world after bread. At present, the sales volume of instant noodles in the world is 100 billion packs, of which my country accounts for 44.6%, becoming the most important consumer market. During the period...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/218A23L27/20A23L19/20
CPCA23L5/17A23L19/20A23L27/20A23L27/60A23V2002/00A23V2200/08A23V2300/24A23V2300/31Y02A40/90
Inventor 黄益万许川雪方炎鹏刘勇欧丽胡奕静
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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