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Pickles fermented in bamboo tube and preparation method thereof

A bamboo tube and kimchi technology, applied in the food field, can solve the problems such as the transfer of drug resistance, the pathogenic risk of toxic metabolites of sepsis cannot be excluded, the inability to satisfy the production enterprise, and the increase of the cost of the production enterprise. Optimizing the effect of excipient formulations

Inactive Publication Date: 2014-09-10
GUANGXI UNIV +1
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  • Summary
  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Although Lactobacillus casei belongs to probiotics and has not been found to be directly harmful to the human body, the safety of probiotics is still controversial, and it cannot be ruled out that it may cause drug resistance transfer, sepsis, and toxic metabolites after long-term intake. disease risk
And the output and quality of my country's domestic biological strains are relatively poor at present, far from being able to meet the requirements of production enterprises, and importing foreign strains will directly increase the cost of production enterprises. Obviously, this method does not really meet the needs of the current domestic kimchi industry. actual production

Method used

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  • Pickles fermented in bamboo tube and preparation method thereof

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Embodiment Construction

[0025] The present invention will be further described in detail below in conjunction with specific embodiments.

[0026]

[0027] step:

[0028] 1) Material selection: After the raw materials are fully washed, the unsuitable parts such as rough skin, thick tendons, fibrous roots, old leaves and black spots on the surface are removed one by one;

[0029] 2) Drying water: place the cleaned raw materials at a constant temperature of 37°C and dry for 90 minutes, so that the surface water loss rate is 15% to 20%;

[0030] 3) Preparation of salt water: Hard water is better for keeping crisp; pure salt with less impurities should be used;

[0031] 4) Tube loading: Put the prepared vegetable raw materials into a clean and smooth bamboo tube with a smooth bottom, fill the raw materials until 2cm away from the mouth of the altar, and then inject the prepared kimchi salt water so that the salt water can submerge the vegetables, add white wine and pre-treat After powdered prickly as...

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Abstract

The invention optimizes a preparation technology and a formula of pickles. A moso bamboo is used as a fermentation container of the pickles, in the fermentation process, the fermentation liquid of the pickles fully comes into contact with the bamboo tube, and the flavor substances of the moso bamboo is merged with the fermentation liquid of the pickles, so that bitter and astringent tastes of the pickles after fermentation are removed, the color and the luster of the pickles are simple and elegant, and the mouth feel of the pickles is rich, fragrant and pure; after the pickles are eaten, fragrance is remained in a mouth, and aftertastes are endless.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically provides pickles fermented in bamboo tubes and a preparation method thereof. Background technique [0002] Kimchi is a safe and nutritious vegetable processing product. The main raw materials are various vegetables, which are rich in vitamin compounds, calcium, iron, phosphorus and other minerals. A large number of research results show that kimchi has various health care and medical effects such as maintaining the health of the human digestive system, losing weight, anti-cancer, anti-bacteria, preventing food poisoning and cardiovascular and cerebrovascular diseases, and anti-aging. Kimchi has been fermented and contains a large amount of lactic acid bacteria. Lactic acid bacteria can not only increase the number of beneficial bacteria in the human body, inhibit harmful bacteria, prevent abnormal microbial activities in the human body, improve the environment of the intestinal flor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20Y02A40/90
Inventor 张政
Owner GUANGXI UNIV
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