Fermented blank bean pickled vegetables and processing method thereof

A processing method and technology of fermented soya bean, applied in fermented fermented fermented soya bean and pickled vegetable compound kimchi and its processing field, can solve the problem that the pickle food cannot satisfy ordinary people, and achieve the effect of enriching the variety of pickles, novel taste and flavor, and unique flavor

Active Publication Date: 2014-12-10
SICHUAN CAIHUAXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the development of society, the improvement of people's production and living standards, and the rapid upgrading of the food structure of urban and rural residents, people's requirements for food quality and diversification are constantly improving. Traditional kimchi food can no longer meet the needs of ordinary people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Salted vegetables: Pour the vegetables into the pool, according to the total weight of the vegetables 5% Add salt on the surface of the vegetables, and circulate the salt water in the pool after the vegetables are loaded; turn the pool after all the vegetables have been salted, remove the salt water when turning the pool, and sprinkle salt while adding the vegetables. 7% ; After filling the pool with green vegetables, plan the vegetables flat, press the pool with sand pressure method, and store for more than 8 months to ripen;

[0036] (2) Main ingredients for making pickled green vegetables: take salted green vegetables and chop them up, then desalinate to a salinity of 3.2%, dehydrate to a yield of 67%, and then add 0.5% of the total weight percentage after dehydration. Yeast water And 1% spices, fermented for 10h, made into pickled vegetables;

[0037](3) Main ingredients for making tempeh: use high-quality black tempeh, and use ingredients such as salad oil, gi...

Embodiment 2

[0042] (1) Salted radish: Cut the radish into pieces and pour it into the pool, and press 4.5% of the total weight of the radish 5% Add salt on the surface of the vegetables, and circulate the salt water in the pool after loading the vegetables; turn the pool after all the radishes have been salted, remove the salt water when turning the pool, and sprinkle salt while adding vegetables, and control the total amount of salt used as 1 / 2 of the total weight of radishes 6.5% ; After the radish fills the pool, plan the vegetables, press the pool with sand pressure, and store for more than 8 months to mature;

[0043] (2) Main ingredients for making pickled radish: take the salted radish and cut into small pieces, then desalinate to a salinity of 3.5%, dehydrate to a yield of 65%, and then add 0.4% of the total weight percentage after dehydration. Yeast Water and 0.8% spices, fermented for 10 hours to make pickled radish;

[0044] (3) Main ingredients for making tempeh: select high-...

Embodiment 3

[0049] (1) Salted mustard: Pour the mustard into the pool, add salt on the surface of the vegetable according to 5.5% of the total weight of the mustard, and circulate the salt water in the pool after loading the mustard; turn over the pool after all the mustard has been salted Remove the salt water at the time, sprinkle salt while adding vegetables, and control the total amount of salt used to be 7.5% of the total weight of mustard; after the mustard is filled with the pool, plan the vegetables, press the pool with sand pressure, and store for more than 8 months to ripen;

[0050] (2) Main ingredients for making pickled mustard: pickled pickled mustard and chopped, then desalinated to a salinity of 3%, dehydrated to a yield of 70%, and then added yeast water with a total weight percentage of 0.6% after dehydration And 1.5% of spices, fermented for 12 hours, made into pickled mustard;

[0051] (3) Main ingredients for making tempeh: select high-quality black tempeh, use ingred...

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PUM

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Abstract

The invention discloses fermented blank bean pickled vegetables. The fermented blank bean pickled vegetables are characterized in that fermented blank beans and vegetables are taken as major materials; the vegetables are soaked in salt and prepared into the major materials of the pickled vegetables; the fermented blank beans are prepared into the major materials and a finished product is stirred. The invention further discloses a processing method of the fermented blank bean pickled vegetables. The novel pickled vegetable product provided by the invention has nutritional value and is unique in flavor, delicious and tasty. Compared with traditional pickled vegetables, the fermented blank bean pickled vegetables have affluent protein, amino-acid, mineral and vitamins and brand-new pickled vegetables eating experience is brought forth; the taste and flavor are innovative, the demand for food diversity of people is satisfied and the species of the pickled vegetables in the pickled vegetable food market are enriched; the process specification of the fermented blank bean pickled vegetables is simple and suitable for popularization and application.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a composite pickle made of fermented soybean meal and pickled vegetables and a processing method thereof. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by microbial lactic acid bacteria. It is rich in functional probiotics and their metabolites mainly composed of lactic acid bacteria. Appetite, help digestion, promote health. Kimchi contains vitamins A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, amino acids, protein and other nutrients. The cellulose in pickles can prevent and inhibit constipation and colorectal cancer, and can also lower cholesterol, prevent high blood pressure, arteriosclerosis and other adult circulatory system diseases; pepper, garlic, ginger, onion and other irritating ingredients in pickles can play a role Anti-inflammatory and sterilizing, promote the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/20A23L19/20A23L11/50
CPCA23L19/20A23L11/50
Inventor 王跃吴关勇
Owner SICHUAN CAIHUAXIANG FOOD
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