Special-flavor Chinese sauerkraut and processing method thereof

A flavor and sauerkraut technology, which is applied in the field of food processing, can solve the problems of low nutrients, loss of sauerkraut flavor substances, and few auxiliary materials and ingredients, and achieve the effect of rich nutrients, rich microbial flora, and guaranteed quality and safety

Inactive Publication Date: 2015-08-12
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing sauerkraut secondary fermentation process has certain effects, there are still some problems: (1) The fermentation is semi-solid fermentation, with high water content and low nutrient components, which is not conducive to lactic acid fermentation; (2) Semi-dry fermentation , the flavor components are less, and the fermentation flavor of sauerkraut is limited in the short term; (3) the existing secondary fermentation process has few auxiliary materials and ingredients, and sauerkraut cannot produce rich compound flavor substances in the short term; (4) the existing secondary fermentation process There is also a process of pressing and dehydrating after the process, and the sauerkraut flavor substance is seriously lost; (5) The existing process produces a large amount of fermented water, which is difficult to use and causes environmental pollution

Method used

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  • Special-flavor Chinese sauerkraut and processing method thereof
  • Special-flavor Chinese sauerkraut and processing method thereof
  • Special-flavor Chinese sauerkraut and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Mix the fresh leaves with mustard greens and salt at a ratio of 10:1, and then wash and organize, cut, desalt, dehydrate, mix the ingredients, ferment in the altar, season for the second time after leaving the altar, pack and sterilize and store or transportation steps, the specific preparation method is as follows:

[0047] (1) Mustard greens for fresh leaves: choose green vegetables;

[0048] (2) Salt salting: Fresh leaf mustard is salted and fermented with 10% iodine-free edible salt by weight for more than 3 months to become mature salted green vegetables, and the fermentation time is 12 months;

[0049] Under the salinity of 10%, the storage period of salted vegetables can be 12 months. If they continue to be stored, the salted vegetables will become soft, black in color, partially rotten, and cannot be processed and eaten.

[0050] (3) Cleaning and finishing: when processing salted vegetables, first clean them with a bubble cleaner to remove debris such as sedime...

Embodiment 2

[0063] Mix the fresh leaves with mustard greens and salt at a ratio of 12:1, then wash and sort, cut, desalt, dehydrate, mix first, ferment in the altar, season for the second time after leaving the altar, pack and sterilize and store or transportation steps, the specific preparation method is as follows:

[0064] (1) Mustard greens for fresh leaves: use potherb mustard;

[0065] (2) Salt salting: fresh mustard greens for leaves are salted and fermented with 12% iodine-free edible salt by weight for more than 3 months to become mature salted potherb mustard, and the fermentation time is 3 months; vegetables for leaves are salted for 3 months , the salt in the salted water and the vegetables can be balanced, the salted vegetables can initially form a unique fermented flavor, and the salted vegetables can be considered to be initially mature.

[0066] (3) Cleaning and finishing: when processing salted potherb mustard, it is first cleaned with a bubble cleaner to remove debris s...

Embodiment 3

[0079] Mix the fresh leaves with mustard greens and salt according to the ratio of 8:1, and then go through cleaning, cutting, desalting, dehydration, primary mixing, fermenting in the altar, secondary seasoning after being out of the altar, packaging, sterilization and storage or transportation steps, the specific preparation method is as follows:

[0080] (1) Mustard greens for fresh leaves: choose green vegetables;

[0081] (2) Salt salting: Fresh leaf mustard is salted and fermented with 8% iodine-free edible salt by weight for more than 3 months to become mature salted green vegetables, and the fermentation time is 8 months;

[0082] (3) Cleaning and finishing: when processing salted vegetables, first clean them with a bubble cleaner to remove debris such as sediment and dust;

[0083] (4) Secondary cleaning: the sorted vegetables are then cleaned again to ensure the hygiene and cleanliness of raw materials;

[0084] (5) Cutting: After the second cleaning, use a vegetab...

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Abstract

The invention belongs to the field of food processing, and particularly relates to special-flavor Chinese sauerkraut and a processing method thereof. The special-flavor Chinese sauerkraut comprises fresh leaf mustard, salt and seasonings, and is characterized in that the processing method of the special-flavor Chinese sauerkraut comprises the following steps of mixing the fresh leaf mustard and the salt according to the ratio of 8-12:1 and salting the fresh leaf mustard; and sequentially performing procedures of cleaning, segmenting, desalting, dewatering, primary blending, solid fermentation by jars, secondary blending after the Chinese sauerkraut is discharged from the jars, packaging, sterilizing and storing or conveying. The special-flavor Chinese sauerkraut has abundant nutrient substances and is sufficient in flavor and sour; a follow-up technology is simple; waste water drainage is avoided; and environmental pollution is little.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an old altar-flavored sauerkraut and a preparation method thereof. Background technique [0002] Sauerkraut is a kind of kimchi product made from leaf mustard as the main raw material and fermented by salting or soaking in salt water. It is sour and appetizing, and is deeply loved by consumers. The preparation process of traditional household sauerkraut is generally "mustard for fresh leaves → soaking in salt water → fermentation → sauerkraut"; on the basis of the traditional family sauerkraut preparation process, the industrial production and processing method of sauerkraut is derived: "Mustard for fresh leaves → salt Stains→cleaning→finishing→secondary cleaning→slicing or not cutting→seasoning ingredients→packaging→sauerkraut products”; some people or enterprises have carried out industrialized production methods on the original sauerkraut on the basis of many years of production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/221A23L1/22A23L19/20A23L27/00A23L27/10
Inventor 李恒陈功张其圣张伟吴奇谦
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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