Preparation process of fresh pickled tuber mustards
A preparation process and a technology for kimchi, applied in the field of preparation of fresh kimchi, can solve the problems of inability to accurately control the quantity, poor taste, softness, etc. keep good effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0049] Example 1
[0050] A preparation process of fresh kimchi, comprising the following steps:
[0051] A. Preprocess the cabbage for later use;
[0052]B. Prepare soaking water I and soaking water II, for use. Wherein, the difference between soaking water Ⅰ and soaking water Ⅱ is: soaking water Ⅰ has added Gao Fuji Paolemei lactic acid bacteria powder, and soaking water Ⅱ does not add Gaofuji Paolamei lactic acid bacteria powder;
[0053] C, the soaking water I prepared in step B is used for the child cabbage processed in the fermentation step A, and the soaking water after the 4nth fermentation is successively centrifuged, lost water, supplemented with soaking water II, and added with Gao Fuji Paulomei lactic acid bacteria After the bacteria powder, detection, adjustment and treatment, it is used for the children's vegetables treated in the fermentation step A, and the n is successively taken as a continuous positive integer, 1, 2, 3, 4... After 4 times of fermentation,...
Example Embodiment
[0055] Example 2
[0056] A preparation process of fresh kimchi, comprising the following steps:
[0057] A. Preprocess the cabbage for later use;
[0058] B. Prepare soaking water I and soaking water II, for use. Wherein, the difference between soaking water Ⅰ and soaking water Ⅱ is: soaking water Ⅰ has added Gao Fuji Paolemei lactic acid bacteria powder, and soaking water Ⅱ does not add Gaofuji Paolamei lactic acid bacteria powder;
[0059] C, the soaking water I prepared in step B is used for the child cabbage processed in the fermentation step A, and the soaking water after the 4nth fermentation is successively centrifuged, lost water, supplemented with soaking water II, and added with Gao Fuji Paulomei lactic acid bacteria After the bacteria powder, detection, adjustment and treatment, it is used for the children's vegetables treated in the fermentation step A, and the n is successively taken as a continuous positive integer, 1, 2, 3, 4... After 4 times of fermentation...
Example Embodiment
[0072] Example 3
[0073] A preparation process of fresh kimchi, comprising the following steps:
[0074] A. Preprocess the cabbage for later use;
[0075] B. Prepare soaking water I and soaking water II, for use. Wherein, the difference between soaking water Ⅰ and soaking water Ⅱ is: soaking water Ⅰ has added Gao Fuji Paolemei lactic acid bacteria powder, and soaking water Ⅱ does not add Gaofuji Paolamei lactic acid bacteria powder;
[0076] C, the soaking water I prepared in step B is used for the child cabbage processed in the fermentation step A, and the soaking water after the 4nth fermentation is successively centrifuged, lost water, supplemented with soaking water II, and added with Gao Fuji Paulomei lactic acid bacteria After the bacteria powder, detection, adjustment and treatment, it is used for the children's vegetables treated in the fermentation step A, and the n is successively taken as a continuous positive integer, 1, 2, 3, 4... After 4 times of fermentation...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap