A kind of kimchi production method

Abstract

The invention relates to the technical field of pickle making, in particular to a pickle production method. According to the method, in the pickle making process, carbon dioxide gas is introduced into a pickle jar, and fermentation treatment of pickle raw materials in the pickle jar is started after the pickle jar is fully filled with the carbon dioxide gas, so that the pickle raw materials can be totally insulated from air, an anoxic condition generation speed is accelerated, the influence of aerobic bacteria in the pickle jar on the pickle production process is avoided, the pickle quality is improved, and the pickle making period is shortened; the preliminary nitrite peak value during natural fermentation treatment in the pickle production process is reduced, so that the decomposition of nitrite is facilitated, the environment in the pickle jar is conducive to fermentation treatment of lactic acid bacteria, damage to the pickle raw materials is prevented, the content of vitamin C is increased, and the pickle quality is improved.

Description

technical field [0001] The invention relates to the technical field of pickles production, in particular to a production method of pickles. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also prevent diseases such as arteriosclerosis. [0003] At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is required to add other additives and other kimchi raw materials to carry out mixed fermentation treatment, or add spices, etc.; as the p...

AI Technical Summary

Problems solved by technology

[0005] Furthermore, according to the research, the production process of kimchi is actually accompanied by the generation and transformation of nitrite, and the formation of nitrite is usually formed in the early stage of fermentation and decomposed in the mature stage of fermentation. ; but often due to the large amount of nitrite produced in the early stage of fermentation, that is, the peak value of naturally fermented nitrite is higher; in the environment of relatively short fermentation maturation period, the decomposition of nitrite will be incomplete, Or will prolong the cycle that kimchi fermentation is made, make kimchi production cost bigger, and nutritional loss is comparatively serious

Moreover, in the traditional kimchi production process, after the kimchi raw materials are loaded into the altar, it is impossible to stir the inside of the kimchi altar, but only rely on the floating of the gas generated by the internal fermentation to stir the kimchi raw materials, or through pouring, pouring the altar, etc. Stir the kimchi raw materials, which not only increases the labor intensity in the kimchi making process, but also increases the contact time of the raw materials with the air; or stirs through the gas generated during the fermentation process, because the amount of gas is small, the stirring range is not large , which leads to some dead corners being difficult to be stirred evenly, thus affecting the quality of kimchi