Preparation process of red oil pickled vegetable

A preparation process and kimchi technology, which is applied in the field of food processing, can solve the problems of insufficient flavor, perishable, and short shelf life of products, and achieve the effects of increasing anti-oxidation ability, strong penetration and aroma enhancement ability, and good adsorption ability

Active Publication Date: 2015-06-03
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional red oil kimchi processing in my country mainly uses the technology of mixing red oil and other auxiliary materials with kimchi, and then forming products through sterilized and sealed packaging; this technology has insufficient product flavor, oil-water separation, browning, deterioration, and short shelf life. In acidic conditions, more prone to spoilage issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: A preparation process of red oil kimchi, which includes the following steps:

[0027] S1. The preparation of fragrance base, which includes the following sub-steps:

[0028] S11. Spice crushing: use a pulverizer to crush the spice raw materials to 40-300 mesh;

[0029] S12. Red oil extraction: Pour the crushed spices into a container and add red oil for extraction under reduced pressure. In the reduced pressure extraction process, the weight ratio of the spices to the red oil is 1:1, and the heating temperature is 60 ℃, heating time is 2h, vacuum degree is ﹣0.10MPa;

[0030] S13. Filtering and squeezing: filtering and squeezing the spice residue obtained after red oil extraction to obtain a fragrance base with a concentration of 50%. The fragrance base contains a large amount of antioxidant components and spice ingredients to increase the flavor of the spice;

[0031] S2. Preparation of kimchi flavor liquid: the kimchi fermentation liquid is concentrated in a rotary e...

Embodiment 2

[0037] Example 2: A preparation process of red oil kimchi, which includes the following steps:

[0038] S1. The preparation of fragrance base, which includes the following sub-steps:

[0039] S11. Spice crushing: use a pulverizer to crush the spice raw materials to 40-300 mesh;

[0040] S12. Red oil extraction: Pour the crushed spices into a container and add red oil for extraction under reduced pressure. In the reduced pressure extraction process, the weight ratio of the spices to the red oil is 1:3, and the heating temperature is 120 ℃, heating time is 4h, vacuum degree is ﹣0.06MPa;

[0041] S13. Filtering and squeezing: filtering and squeezing the spice residue obtained after red oil extraction to obtain a 25% scent base, which contains a large amount of antioxidant and spice ingredients to increase the flavor of the spice;

[0042] S2. Preparation of kimchi flavor liquid: the kimchi fermentation liquid is concentrated in a rotary evaporator at low temperature to obtain kimchi flav...

Embodiment 3

[0048] Example 3: A preparation process of red oil kimchi, which includes the following steps:

[0049] S1. The preparation of fragrance base, which includes the following sub-steps:

[0050] S11. Spice crushing: use a pulverizer to crush the spice raw materials to 40-300 mesh;

[0051] S12. Red oil extraction: Pour the crushed spices into a container and add red oil for extraction under reduced pressure. In the reduced pressure extraction process, the weight ratio of the spices to the red oil is 1:1.8, and the heating temperature is 80 ℃, heating time is 2.5h, vacuum degree is ﹣0.08MPa;

[0052] S13. Filtering and squeezing: filtering and squeezing the spice residue obtained after red oil extraction to obtain a fragrance base with a concentration of 44%. The fragrance base contains a large amount of antioxidant components and spice ingredients to increase the flavor of the spice;

[0053] S2. Preparation of kimchi flavor liquid: the kimchi fermentation liquid is concentrated in a rot...

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PUM

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Abstract

The invention discloses a preparation process of red oil pickled vegetable and belongs to the technical field of food processing. The preparation process comprises the following steps: S1, preparation of aroma base, namely grinding spices, extracting in red oil, filtering and pressing; S2, preparation of pickled vegetable flavoring liquid; S3, twice pressing dehydration of pickled vegetable; S4, homogenization; and S5, mixing and packaging. The red oil pickled vegetable has the characteristics of strong adsorption capability, strong infiltration and aroma enhancement capability, sufficient flavoring components, strong anti-oxidation capability and not easy fading and deterioration.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation process of red oil pickles. Background technique [0002] Chinese kimchi is made from various fresh vegetables and is rich in vitamins, calcium, phosphorus and other inorganic substances, and is loved by the public. Since ancient times, kimchi has become an indispensable dish in the diet of China's state banquets and thousands of households. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestinal tract, weaken the toxin production of spoilage bacteria in the intestinal tract, and help digestion, prevent constipation, prevent cell aging, lower cholesterol and anti-tumor effects. The pepper, garlic, onion and other irritating ingredients in kimchi can sterilize and promote the secretion of digestive enzymes. Pickles can also promote the body's absorption of iron. Kimchi is tender and crisp, sweet and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 管国如陈功汪冬冬李恒鲍永碧张其圣张伟
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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