Method for preparing pickled cabbage through multiple rounds of salting and fermentation

A fermentation method and kimchi technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of long salt fermentation period, high nitrite content, low lactic acid bacteria content, etc., achieve rapid fermentation and maturity cycle, and high nutritional value , the effect of high solid content

Active Publication Date: 2015-02-25
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the above technical problems, the present invention provides a method for multiple rounds of saline fermentation of kimchi, which solves the problems in the prior art that the saline fermentation cycle is longer, the content of nitrite is high, and the content of lactic acid bacteria is low, and the flavor of kimchi products is improved. and taste, making kimchi healthy and nutritious

Method used

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  • Method for preparing pickled cabbage through multiple rounds of salting and fermentation
  • Method for preparing pickled cabbage through multiple rounds of salting and fermentation
  • Method for preparing pickled cabbage through multiple rounds of salting and fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0046] (1) Filling the pool: Fill the salting pool with fresh vegetables and noodle salt according to the salting process of "one layer of salt and one layer of vegetables". Based on the total mass of salt, first put 5% of the salt into the bottom of the pool, then layer fresh vegetables and salt, and finally add 15% of salt on top of the vegetables after the pool is full. At this time, due to the osmosis of the salt, the vegetables are dehydrated, and the volume occupied by the vegetables in the salting pool shrinks.

[0047] At the beginning, after the vegetables are put into the pond, it is difficult for the salt on the top to penetrate to the bottom. Increase the concentration of the salt below to dehydrate the vegetables at the bottom faster, save space and at the same time make the vegetables on the top settle down faster. Since the fermented vegetable liquid will be continuously produced in the pond, the salt below will be pumped to the top, so that the salinity of the ...

Embodiment 2

[0054] (1) Filling the pool: Fill the salting pool with fresh vegetables and noodle salt according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables. At this time, due to the penetration of salt, the vegetables Dehydration will reduce the volume of vegetables in the salted pool; based on the total mass of salt, first put 4% of the salt into the bottom of the pool, then layer fresh vegetables and salt, and finally add it to the top of the vegetables after the pool is full. 16% salt.

[0055] (2) Secondary feeding: When the acidity of vegetables in the salting pool reaches 0.35%, add fresh vegetables and noodle salt on the top according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables. The fermented liquid after the last fermentation has been recovered and treated to circulate water in the saline pond and seal the pond;

[0056] ...

Embodiment 3

[0060] (1) Filling the pool: Fill the salting pool with fresh vegetables and noodle salt according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables. At this time, due to the penetration of salt, the vegetables Dehydration, the volume occupied by vegetables in the salted pool is reduced; based on the total mass of salt, first put 5% of the salt into the bottom of the pool, then layer fresh vegetables and salt, and finally add to the top of the vegetables after the pool is full 15% salt.

[0061] (2) Secondary feeding: When the acidity of vegetables in the salting pool reaches 0.45%, add fresh vegetables and noodle salt on the top according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables. The fermented liquid after the last fermentation has been recovered and treated to circulate water in the saline pond and seal the pond;

[0...

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Abstract

The invention provides a method for preparing pickled cabbage by the technology of multiple rounds of salting and fermentation. The method is characterized by including pond filling, secondary material feeding, stirring and material feeding and bagging the finished pickled vegetables; in other words, the method includes that during vegetable salting and fermentation, when the certain acidity is achieved, the fermented vegetables are made on the lower side by stirring, fresh vegetable and salt are added on the upper side, and the finished products are obtained when the certain acidity of the vegetables is achieved through multiple rounds of salting and fermentation. By the aid of the method, the problems that in the prior art, the salting and fermentation period is long, the nitrite content is larger, and the lactic acid bacteria content is small are solved, the flavor and taste of the pickled vegetables are optimized, and the pickled vegetables are better for health and has higher nutritious value.

Description

technical field [0001] The invention belongs to the technical field of kimchi food processing, in particular to a method for processing kimchi with multi-round salting fermentation technology. [0002] Background technique [0003] Kimchi is a typical representative of traditional fermented food in my country, with a long history and profound cultural heritage. Most of the kimchi products sold in the market are salted vegetables as main raw materials, and the seasoning kimchi products produced through processes such as cleaning, desalination, dehydration, seasoning, packaging and sterilization. As one of the necessary processes of modern kimchi production - vegetable salting, it determines the final quality of kimchi products. [0004] The salting of existing vegetable raw materials generally adopts a one-time salting method, that is, when fresh vegetables are salted after receiving the goods, the required total amount of salt is added at one time, and no further addition ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 陈功冯宽张其圣余文华游敬刚
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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