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Low-sodium, low-chlorine, high-potassium spicy cabbage using wild wild vegetables and its manufacturing method

A technology of high-potassium spicy cabbage and its manufacturing method, which is applied in the field of low-sodium, low-chlorine, high-potassium spicy cabbage and its manufacturing field, which can solve problems such as unsafety, reduction in industry sales, and shortened product validity period. Easy to use, easy to mix evenly, crisp taste effect

Active Publication Date: 2016-06-15
孙奎龙 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the field of kimchi industry, low-sodium kimchi ripens faster than ordinary kimchi, which shortens the shelf life of the product and is unsafe due to microorganisms. Therefore, it is required to flexibly use and manage the necessary materials for traditional foods amount of salt, but reducing the sodium content of kimchi is not easy
[0011] Often exposed to foods with high sodium and salt content, people like salty foods. Therefore, food companies believe that reducing sodium content will reduce the overall sales of the industry. Therefore, promoting low-sodium policies will be accompanied by certain resistance

Method used

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  • Low-sodium, low-chlorine, high-potassium spicy cabbage using wild wild vegetables and its manufacturing method
  • Low-sodium, low-chlorine, high-potassium spicy cabbage using wild wild vegetables and its manufacturing method
  • Low-sodium, low-chlorine, high-potassium spicy cabbage using wild wild vegetables and its manufacturing method

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Embodiment Construction

[0032] The present invention includes the steps of grinding the so-called edible wild vegetables dandelion, chrysanthemum and Jerusalem artichoke (the powdering step of wild wild vegetables); the steps of preparing and pickling cabbage; mixing the spicy cabbage marinade and the powdered wild vegetables; The steps of applying the mixed marinade of the spicy cabbage marinade and the edible wild vegetables powder on the cabbage; and the steps of maturing and fermenting the cabbage coated with the mixed marinade, using dandelion 1: Chashiju 0.1-2.5: The edible wild vegetable powder is prepared with a weight ratio of 0.1-2.5 for Jerusalem artichoke. When mixed, the total amount of the edible wild vegetable powder is 3-10% by weight relative to the weight of the dried cabbage. The edible wild vegetable powder includes the step of collecting wild wild vegetables. (S110); one-time drying step (S120), after separating wild wild vegetables, and drying them at room temperature of 10 to 20°...

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Abstract

The invention relates to a low-sodium, low-chlorine, high-potassium spicy cabbage using wild wild vegetables and a manufacturing method thereof. More specifically, it relates to a technology for producing kimchi, which grinds wild wild vegetables that do not contain chlorine components and are high in potassium, and use it as a kimchi marinade so that the ratio of sodium to potassium is less than 1.0, and the kimchi is preserved. In addition to the original taste of cabbage, it can solve the problem of excessive sodium intake, thereby improving the health of modern people.

Description

Technical field [0001] The present invention relates to a low-sodium, low-chlorine, and high-potassium spicy cabbage using wild wild vegetables and a method for producing the same. More specifically, it relates to a manufacturing technology of spicy cabbage, which is ground without chlorine and has high potassium content. Wild vegetables, mixed with spicy cabbage marinade, so that the ratio of sodium to potassium is less than 1.0, while maintaining the original taste of spicy cabbage, it can solve the problem of excessive sodium intake, thereby improving the health of modern people . Background technique [0002] Spicy cabbage is not only a favorite food of Koreans, but also a world-wide healthy fermented food. It contains a lot of vitamins and inorganic substances. Leuconostoc organic acid and other organic acids promote the reproduction of beneficial microorganisms in the intestines. It is a very useful food. one. However, a large amount of sodium and chlorine are contained i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/10A23L19/00
CPCA23L19/20A23L33/10A23B7/10
Inventor 孙奎龙南宇泳
Owner 孙奎龙