A raw material pretreatment method for kimchi processing

Abstract

The invention belongs to the technical field of pickle processing methods, and particularly relates to a raw material pretreatment method for processing pickles. The method comprises the steps of: raw material selection and cleaning, splitting, blanching, before-dehydration, post-dehydration and cooling, refrigeration and the like. According to the method, in the before-dehydration process, a medium-short wave infrared drying technique is adopted to dehydrate pickle raw materials until the wet basis moisture content is 65% to 70%; in the post-dehydration process, an intermittent microwave hot-air coupling drying technique is adopted to dehydrate the pickle raw materials until the wet basis moisture content is 35% to 40%, and then the pickle raw materials are taken out and cooled and are stored in a cold storage at the temperature of 4 DEG C. By adopting the method, the moisture content in the pickle raw materials can be quickly reduced, the dehydration time is shortened, and salt-free storage is realized; additionally, the textures, nutrients and colors of the pickle raw materials are kept, the traditional quality and flavor of the pickles are guaranteed, and industrial production of low-salt pickles is realized.

Description

technical field [0001] The invention belongs to the technical field of pickle processing methods, in particular to a raw material pretreatment method for pickle processing. Background technique [0002] Kimchi (pickles) is one of the typical representatives of traditional fermented foods in my country. It combines sourness, sweetness, crispness and spicyness in one, clear, crispy and tender, and sour. It can not only increase people's appetite, but also relieve greasy and help digestion , but also has health care functions such as maintaining digestive tract health, anti-oxidation, anti-cancer, weight loss and enhancing human immunity, so it is deeply loved by consumers. In the process of industrialized production of kimchi, raw materials such as vegetables are usually first added to the pool for salting, then out of the pool for cleaning, shaping, desalination and dehydration, and then adding ingredients for mixing, sterilization, and packaging. Because fresh kimchi raw mat...

AI Technical Summary

Problems solved by technology

This kind of high-salt seasoning kimchi has only weak fermentation, and its main flavor is mainly formed by seasoning. Not only is the taste too salty, it is not good for health, but it also loses the flavor characteristics of traditional kimchi

The saline wastewater, pool cleaning wastewater, and desalination and dehydration wastewater produced in the follow-up process of high-salt salinization have high content of suspended solids, COD, nitrogen, and phosphorus, and the concentration of chloride ions is also very high, with a salinity of about 2%. -4%, which belongs to wastewater with high organic matter, high nitrogen and phosphorus, and high salinity. It is difficult and costly to treat, which greatly curbs the industrialization of kimchi.

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