Mixedly-boiling rapid fermentation production method of low-salt pickled cucumber

A technology of cucumber and mixed species, applied in the fields of application, food preparation, food science, etc., can solve the problems of inability to produce unique flavor kimchi products and single flora, so as to promote the reproduction of probiotics, improve food safety, and shorten the fermentation cycle. shortened effect

Inactive Publication Date: 2015-07-15
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, the production of kimchi by fermentation of pure strains has been carried out. Lactic acid bacteria are mostly used, and the flora is single, and it is impossible to produce kimchi products with unique flavor and high quality in the specific environment of the kimchi production substrate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for producing cucumber kimchi by low-salt mixed species rapid fermentation, comprising the following steps:

[0034] A, the preparation of fermented liquid: get 3% salt, 4% white granulated sugar, 0.2% food grade calcium chloride, 2% garlic, 2% ginger, 0.8% star anise, 1% fennel, 0.8% cinnamon, 0.3% by weight Zanthoxylum bungeanum, mix and boil for 20 minutes, cool to room temperature, add 2% white wine, 0.15% pickle special bacteria powder, and the balance is water;

[0035] B. Select fresh, crisp, tender, pest-free cucumbers, wash and drain, cut into strips of about 1cm x 1cm x 2cm, add 2% carrot strips, 5% bamboo shoot strips, based on the weight of the cucumber;

[0036] C. Put the above-mentioned processed materials into a constant temperature fermentation tank, compact them, add the above-mentioned fermentation liquid into the fermentation tank, make it submerge the cucumber to be fermented, and ferment at 25°C for 140h to obtain the required pickles.

Embodiment 2

[0038] A method for producing cucumber kimchi by low-salt mixed species rapid fermentation, comprising the following steps:

[0039]A, preparation of fermented liquid: take 5% salt, 2% glucose, 0.1% food grade calcium chloride, 1.5% garlic, 1.5% ginger, 0.7% star anise, 0.8% fennel, 0.7% cassia bark, 0.4% Chinese prickly ash by weight , mix and boil for 15 minutes, cool to room temperature, add 1% white wine, 0.10% special bacteria powder for kimchi, and the balance is water;

[0040] B. Select fresh, crisp, tender, pest-free cucumbers, wash and drain, cut into small strips of about 1cm×1cm×2cm, add 5% carrot strips, 2% bamboo shoot strips, based on the weight of cucumbers;

[0041] C. Put the above-mentioned processed materials into a constant temperature fermentation tank, compact them, add the above-mentioned fermentation liquid into the fermentation tank, make it submerge the cucumber to be fermented, and ferment at 30° C. for 96 hours to obtain the required kimchi.

Embodiment 3

[0043] A method for producing cucumber kimchi by low-salt mixed species rapid fermentation, comprising the following steps:

[0044] A, preparation of fermented liquid: get 4% salt, 3% white granulated sugar, 0.2% food grade calcium chloride, 2% garlic, 2% ginger, 0.7% star anise, 0.8% fennel, 0.8% cinnamon, 0.3% by weight Zanthoxylum bungeanum, mix and boil for 20 minutes, cool to room temperature, add 2% white wine, 0.12% pickle special bacteria powder, and the balance is water;

[0045] B. Select fresh, crisp, tender, pest-free cucumbers, wash and drain, cut into strips of about 1cm×1cm×2cm, add 3% carrot strips, 3% bamboo shoot strips, based on the weight of cucumbers;

[0046] C. Put the above-mentioned processed material into a constant temperature fermenter, compact it, add the above-mentioned fermented liquid into the fermenter, make it submerge the cucumber to be fermented, and make the required pickles at 28° C. for 130 hours.

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PUM

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Abstract

The invention discloses a mixedly-boiling rapid fermentation production method of low-salt pickled cucumber, and belongs to the technical field of food processing. The method comprises the following steps: preparing a fermenting liquid: weighing the following components in percentage by weight: 3 to 5% of salt, 2 to 4% of carbohydrate, 0.1 to 0.2% of food grade calcium chloride, and 5 to 6.9% of spices, boiling the mixture for 15 to 20 minutes, cooling to the room temperature, adding 1 to 2% of liquor, 0.10 to 0.15% of pickling specific bacterium powder, and the balance being water; picking fresh and tender cucumbers, washing, draining, cutting; adding the processed cucumbers into a temperature-constant fermentation tank, adding the prepared fermenting liquid into the fermentation tank to submerge the cucumbers, and carrying out fermentation for 96 to 140 hours at a temperature of 25 to 30 DEG C so as to obtain the pickled cucumber. The fermentation is carried out by a plurality of bacteria, the technology is simple, the application range is wide, the pickled vegetable can be produced continuously, the color and luster are normal, the taste is fresh and crispy, the fermentation period of pickled vegetable is effectively reduced, the content of salt and nitrite is low, and the safety is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for producing cucumber pickles by rapid fermentation of low-salt mixed species. Background technique [0002] Kimchi is made from fresh vegetables, which are prepared by pickling and fermenting and "cold processing" vegetables. The production process is mainly lactic acid fermentation, acetic acid fermentation, and alcohol fermentation. The fermentation of lactic acid bacteria in kimchi not only has less damage to the nutrients of vegetables, but also can use the metabolism of soluble substances in raw materials to produce a large amount of lactic acid, acetic acid and various amino acids, vitamins, enzymes, etc., which improves the nutritional value of fermented vegetables. Kimchi tastes sour and pure, with a refreshing taste, rich in vitamins and minerals (such as calcium, iron) and other nutrients. It has the functions of maintaining intestinal hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 孙月娥王卫东曹泽虹陈阔
Owner XUZHOU UNIV OF TECH
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