Instant pickled-vegetable-flavor spread and preparation method thereof

A technology for spreading sauce and pickles, which is applied in food preparation, food science, application and other directions, can solve the problems of single flavor, increase production links and actual production costs, reduce the richness of pickle sauce taste, etc. Rich aroma and rich taste

Inactive Publication Date: 2014-10-22
张政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in fact, this method is more in line with the dietary evaluation standards of Westerners. The traditional eating habits of Chinese people do not have too many requirements for the color of the seasoning sauce to be bright and ornamental. It enhances the richness of the taste of kimchi sauce and makes its flavor relatively simple
Simultaneously, the kimchi raw materials are processed separately, which increases the production link and the actual cost of production.

Method used

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  • Instant pickled-vegetable-flavor spread and preparation method thereof
  • Instant pickled-vegetable-flavor spread and preparation method thereof
  • Instant pickled-vegetable-flavor spread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select the fermented kimchi raw materials from the fermentation jar, cut them into cubes, weigh 100g, and use different beating and crushing times and different material-water ratios to conduct pre-experiments to compare the beating effects:

[0024] Table 1 Pre-experimental results of beating treatment

[0025]

[0026] It can be seen from Table 1 that a good degree of crushing can give the sauce a finer mouthfeel and good mouth melting. The stratification phenomenon of kimchi pulp is that the suspended particles in the sauce settle under the action of gravity, resulting in the separation of solid and liquid, which affects the stability of the product. According to the Stockes formula, the particle settling velocity is proportional to the particle size, and the smaller the particle size, the slower the settling velocity. Smaller sauce particles can make the sauce have a rich and delicate taste, so it is more appropriate to choose a material-water ratio of 1:1.

Embodiment 2

[0028] A ready-to-eat kimchi spread contains 1000g of carrot kimchi, 60g of salt, 8g of sugar, 6g of seasoning wine, 20g of peanut oil, 2g of sucrose, 0.1g of carrageenan, 0.05g of sodium alginate and 1000g of water.

[0029] Proceed as follows:

[0030] 1) Material selection: choose kimchi with a smooth surface, full of moisture and no soft rot;

[0031] 2) Beating: use a beater to break and beat the kimchi for 2 minutes;

[0032] 3) Preparation: add flavoring agent and stabilizer in turn, stir and mix evenly;

[0033] 4) Filling and sealing: put the prepared sauce into bags, each bag is 30g, and seal with heat sealing under atmospheric pressure and room temperature;

[0034] After the sauce is sealed and packaged, a sterilization test is carried out to observe whether there is a swelling bag phenomenon.

[0035] Table 2 Sample processing table

[0036]

[0037] Table 3 Result table of swelling bag situation

[0038]

[0039] ("+" indicates that there is a swelling...

Embodiment 3

[0043] A ready-to-eat kimchi spread, comprising 500 g of cabbage kimchi, 500 g of carrot kimchi, 60 g of salt, 80 g of sugar, 60 g of seasoning wine, 20 g of peanut oil, 20 g of sucrose, 1 g of carrageenan, 0.5 g of sodium alginate, and 1000 g of water.

[0044] Proceed as follows:

[0045] 1) Material selection: choose kimchi with a smooth surface, full of moisture and no soft rot;

[0046] 2) Beating: use a beater to break and beat the kimchi for 2 minutes;

[0047] 3) Preparation: Add flavoring agent and stabilizer in turn, stir and mix evenly, add 30g sesame oil, 3g sesame sauce, 6g tempeh sauce, and 6g minced meat sauce according to taste;

[0048] 4) Filling and sealing: put the prepared sauce into bags, each bag is 30g, and seal with heat sealing under atmospheric pressure and room temperature;

[0049] 5) Sterilization: Sterilize at 95°C for 20 minutes to obtain the finished product.

[0050] This embodiment is suitable for the dietary tastes of consumers in Guangdo...

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Abstract

Instant pickled-vegetable-flavor spread comprises, in parts by weight, 1-100 parts of pickled-vegetable raw materials, 5-6 parts of edible salt, 7-8 parts of sugar, 5-6 parts of seasoning wine, 0.1-50 parts of peanut oil, 1-2 parts of cane sugar, 0.1-0.2 part of carragheenan, 0.05-0.1 part of sodium alginate and 1-100 parts of water. The preparation method of the instant pickled-vegetable-flavor spread comprises: 1) selecting materials, namely selecting pickled vegetables with smooth surface, saturated moisture and no soft corruption; 2) pulping, namely, fragmenting the pickled-vegetable raw materials and water according to a ratio of 1:1, pulping for 2 min to pelletize tissue of pickled vegetable; 3) blending, namely successively adding a seasoning agent and a stabilizing agent, and uniformly mixing with stirring; 4) loading and sealing, namely, putting the blended spread material in bags according to the standard that each bag weighs 30 g, and performing heat sealing under the conditions of atmosphere pressure and room temperature; and 5) sterilizing, namely, sterilizing at 95 DEG C for 20 min, so as to prepare the finished product. The pickled-vegetable spread is abundant in nutrition and accords with countrymen diet habit.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular provides a ready-to-eat kimchi-flavored spread and a preparation method thereof Background technique [0002] Kimchi is a safe and nutritious vegetable processed product. The main raw materials are various vegetables, which are rich in vitamin compounds and minerals such as calcium, iron, and phosphorus. 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 tract, weight loss, anti-cancer, anti-bacteria, prevention of food poisoning, cardiovascular and cerebrovascular diseases, and anti-aging. After fermentation, kimchi 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 intestinal flora,...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/218A23L27/60A23L19/20
CPCA23L19/20A23L27/60
Inventor 张政
Owner 张政
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