A kind of preparation technology of red oil kimchi

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: 2018-01-12
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] Embodiment 1: a kind of preparation technology of red oil kimchi, it comprises the following steps:

[0027] S1. the preparation of fragrant base, it comprises the following substeps:

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

[0029] S12. red oil extraction: pour the pulverized spice into the container tank, add red oil to extract under reduced pressure, in the described vacuum extraction process, the weight ratio of spice and red oil is 1:1, and the heating temperature is 60 ℃ ℃, the heating time is 2h, and the vacuum degree is -0.10MPa;

[0030] S13. Filtering and pressing: the spice residue obtained after the red oil extraction is filtered and pressed to obtain a fragrance base with a concentration of 50%, and the described fragrance base contains a large amount of antioxidant components and spice components to increase the flavor of the spices;

[0031] S2. the preparation of kimchi flavor liquid: the kimchi fermen...

Embodiment 2

[0037] Embodiment 2: a kind of preparation technology of red oil kimchi, it comprises the following steps:

[0038] S1. the preparation of fragrant base, it comprises the following substeps:

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

[0040] S12. red oil extraction: pour the pulverized spice into the container tank, add red oil to extract under reduced pressure, in the described vacuum extraction process, the weight ratio of spice and red oil is 1:3, and the heating temperature is 120 ℃, heating time is 4h, vacuum degree is -0.06MPa;

[0041] S13. filter and press: the spice residue obtained after the red oil extraction is filtered and pressed to obtain a fragrance base with a concentration of 25%, and the described fragrance base contains a large amount of antioxidant components and spice components to increase the spice flavor;

[0042] S2. the preparation of kimchi flavor liquid: the kimchi fermented liquid is concentrated ...

Embodiment 3

[0048] Embodiment 3: a kind of preparation technology of red oil kimchi, it comprises the following steps:

[0049] S1. the preparation of fragrant base, it comprises the following substeps:

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

[0051] S12. Red oil extraction: pour the pulverized spice into the container tank, add red oil to extract under reduced pressure, in the described vacuum extraction process, the weight ratio of spice and red oil is 1:1.8, and the heating temperature is 80 ℃ ℃, the heating time is 2.5h, and the vacuum degree is -0.08MPa;

[0052] S13. filter pressing: the spice residue obtained after the extraction of red oil is filtered and pressed to obtain a fragrance base with a concentration of 44%, and the described fragrance base contains a large amount of antioxidant components and spice components to increase the flavor of the spices;

[0053] S2. the preparation of kimchi flavor liquid: the kimchi fermen...

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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 pickles are made of fresh vegetables and are rich in vitamins and inorganic substances such as calcium and phosphorus, and are very popular among the public. Since ancient times, kimchi has become an indispensable dish in China, from state banquets to thousands of households. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxin production of spoilage bacteria in the intestine, and help digestion, prevent constipation, prevent cell aging, lower cholesterol and anti-tumor effects. The spicy seasonings such as pepper, garlic, and onion in kimchi can sterilize and promote the secretion of digestive enzymes. Kimchi can also promote the body's absorption of iron. Kimchi is fresh, tender and crisp, sweet and sour, and has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
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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