A kind of soaking water of fresh kimchi and preparation method thereof

Abstract

The invention discloses soaking water for fresh pickles, which belongs to the technical field of pickles in fermented food. The soaking water includes the following raw materials in parts by weight: 100.00 parts of drinking water, 1.00-3.30 parts of soaked millet pepper, 0.20-0.65 parts of soaked ginger, 0.10-0.33 parts of soaked garlic, 0.01-3.0 parts of disodium edetate 0.05 parts, 0.01-0.10 parts of Gaofuji Paola Mei lactic acid bacteria powder, 0.01-0.02 parts of acesulfame potassium, 0.10-0.22 parts of citric acid, 0.10-0.36 parts of lactic acid, 2.00-6.00 parts of non-iodized salt, 0.70-1.45 parts of monosodium glutamate, 0.10-0.20 parts of white wine, 0.80-1.00 parts of spices. The fresh kimchi made by soaking in water of the invention has the advantages of short fermentation time and high taste and quality of the kimchi.

Description

technical field [0001] The invention relates to the technical field of pickles in fermented food, in particular to a fresh pickles soaked in water and a preparation method thereof. Background technique [0002] Kimchi is a kind of soaked product processed by wet fermentation, and it is a kind of pickled vegetables. The kimchi is easy to make, low in cost, nutritious and hygienic, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, generally 4.00-8.00g / kg, moderately salty and sour, delicious and tender, can increase appetite, help digestion, and has certain health care effects. According to test reports, a variety of pathogenic bacteria cannot grow in pickles. For example, dysentery bacteria can be killed in pickles for 3 to ...

AI Technical Summary

Problems solved by technology

At present, traditional kimchi mainly has the following problems: 1. Due to geographical restrictions, some places cannot produce kimchi through traditional fermentation methods at all; 2. Even if the conditions are suitable, traditional kimchi production requires reasonable formula, moderate sour and salty, and non-stick oil In addition to skills such as not sticking to raw water, it is also necessary to carefully maintain the kimchi water for a long time to keep it in a dynamic balance. If you forget to maintain it in time, it will cause problems such as poor flavor, softness, raw flowers, and even corruption of kimchi; 3. Pickling time 4, more nitrites are produced in the traditional kimchi fermentation process, which is not conducive to people's health; 5, people pay more and more attention to the probiotic and health care functions of food, Lactic acid bacteria have good probiotic health care functions, but the number of live lactic acid bacteria in traditional kimchi is very small, which cannot achieve the probiotic health care effect; 6. The formula for soaking water and the preparation process of soaking water mostly follow the traditional formula and technology, which makes the flavor of kimchi unobtrusive. to further enhance

This patent has the following deficiencies: 1. The added lactic acid bacteria are lactic acid bacteria liquids through enlarged culture, and the activity and number of bacteria are in a state of change, which leads to the inability to accurately control the operation process; 2. Sugar is added in step (3), although it can be lactic acid bacteria Carbohydrates are provided, but the addition of sugar will promote the growth of all microorganisms, because the number of miscellaneous bacteria is not controlled, and the growth of miscellaneous bacteria will affect the taste and quality of kimchi; 3. The preparation of kimchi in this patent takes a long time. , season the fermented liquid, and then pre-treat the vegetables, ferment for a few hours to mature, but the preparation time of kimchi fermented liquid is 2 to 10 days, which takes a long time, and in the later stage, in order to speed up the fermentation speed, the method of vacuum infiltration is adopted To achieve pickling, the cost is high

This patent also has the problems that the number of live lactic acid bacteria is in a state of change, and in actual use, the number cannot be accurately controlled, the fermentation time is long, and the taste is not good.