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
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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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