Fermentation method of sedum aizoon L.

A fermentation method and a technology of raising cabbage, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor control of salt concentration, easily damaged and incomplete vegetable shape, high nitrite concentration, etc., and achieve complete vegetable shape No breakage, strong taste, low nitrite effect

Inactive Publication Date: 2015-09-30
WENGAN JINYANG AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current technologies for making cabbage from Chinese cabbage are natural fermentation, which is slow in lactic acid fermentation, has a long fermentation cycle, high acidity, and poor control of salt concentration, all of which will promote the growth of miscellaneous bacteria. , thus increasing the generation of nitrite, leading to a higher concentration of nitrite, and nitrite is a carcinogen, which is very harmful to the human body
When using existing methods to make sauerkraut, in order to avoid or alleviate the peculiar smell of sauerkraut, additives for removing peculiar smell are often added. Although the addition of additives ensures the local flavor of sauerkraut, long-term consumption is harmful to the human body.
In addition, the pickled cabbage prepared by the existing method is easily damaged and incomplete.

Method used

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  • Fermentation method of sedum aizoon L.
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  • Fermentation method of sedum aizoon L.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1. Raw material selection: choose fresh, crisp and tender, no pests, no rot, uniform length of nourishing cabbage, wash;

[0052] 2. Finishing: boil the washed cabbage in boiling water for 3 minutes;

[0053] 3. Cooling: Rinse the green cabbage immediately with tap water, and after continuous cooling for 25 minutes, drain the excess water;

[0054] 4. Entering the pool: Select the pool along the fermentation tank coated with epoxy resin, and put a plastic tube for food processing in the fermentation tank; put the cooled cabbage into the fermentation tank, and let the heart grow Sprinkle salt on one side, the amount of salt added is 8% of the amount of cabbage, add cold water to the fermentation tank, the amount of water submerged cabbage shall prevail, after the fermentation tank is full, let it stand for 10h, wait for cabbage When it sinks to 3cm below the edge of the pool, pump out the salt water in the fermentation tank; and immediately spread a layer of hexagon...

Embodiment 2

[0061] 1. Raw material selection: choose fresh, crisp and tender, no pests, no rot, uniform length of nourishing cabbage, wash;

[0062] 2. Finishing: boil the washed cabbage in boiling water for 5 minutes;

[0063] 3. Cooling: Rinse the green cabbage immediately with tap water, and after continuous cooling for 30 minutes, drain the excess water;

[0064] 4. Entering the pool: Select the pool along the fermentation tank coated with epoxy resin, and put a plastic tube for food processing in the fermentation tank; put the cooled cabbage into the fermentation tank, and let the heart grow Sprinkle salt on one side, the amount of salt added is 10% of the amount of cabbage, then add cold water to the fermentation tank, the amount of water submerged cabbage shall prevail, after the fermentation tank is full, let it stand for 12 hours, and wait for cabbage When it sinks to 5cm below the edge of the pool, pump out the salt water in the fermentation tank; and immediately spread a l...

Embodiment 3

[0071] 1. Raw material selection: choose fresh, crisp and tender, no pests, no rot, uniform length of nourishing cabbage, wash;

[0072] 2. Finishing: boil the washed cabbage in boiling water for 2 minutes;

[0073] 3. Cooling: Rinse the green cabbage immediately with tap water, and after continuous cooling for 20 minutes, drain the excess water;

[0074] 4. Entering the pool: Select the pool along the fermentation tank coated with epoxy resin, and put a plastic tube for food processing in the fermentation tank; put the cooled cabbage into the fermentation tank, and let the heart grow Sprinkle salt on one side, the amount of salt added is 6% of the amount of cabbage, and then add water to make the concentration of salt 1% of the mass of cabbage, add cold water to the fermentation tank, the amount of water submerged cabbage shall prevail, ferment After the tank is full, let it stand for 8 hours. When the cabbage sinks to 2cm below the edge of the tank, pump out the salt wa...

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Abstract

The invention discloses a fermentation method of sedum aizoon L.. The fermentation method comprises the following steps: (1) selecting raw materials; (2) carrying out fixation; (3) cooling; (4) putting the raw materials into a pool; (5) adding auxiliary materials; (6) circulating; (7) sealing the pool; and (8) fermenting. According to the method, the sedum aizoon L. obtained by fermentation has a pure sour taste, a rich flavor and a moderate sour degree, has a relatively rich pickled vegetable aroma and good crispiness, is free of peculiar smell, has a complete vegetable shape without damages, and has a short fermentation period and low nitrite content. According to the fermentation method, the raw materials are simple and easily available, the process is simple and the aims of the invention are achieved.

Description

technical field [0001] The invention relates to a fermentation method of Chinese cabbage, in particular to a fermentation method of Chinese cabbage which is crisp and refreshing, rich in flavor and has no garlic taste. Background technique [0002] Yangxincai, according to the Chinese name Feicai in "Botany", the Latin name is Sedum. In addition to being fragrant, tender and crisp, and delicious, nourishing cabbage also has health-preserving functions. It can calm the heart, calm the liver, nourish yin and activate blood, and has certain curative effects on heart palpitations, insomnia, irritability, high blood pressure, etc., so the folks also call it heart-saving grass. It is cold-resistant, likes sunlight and dry and ventilated places, avoids water and humidity, and has no strict requirements on soil properties. It is an ancient, precious and endangered plant. It also integrates ornamental, medicinal, and edible functions, and has high practical value. It is eaten as a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 华凯
Owner WENGAN JINYANG AGRI DEV CO LTD
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