Soak water for preparing fresh pickled vegetables and preparation method of soak water

Abstract

The invention discloses soak water for preparing fresh pickled vegetables and a preparation method of the soak water and belongs to the technical field of pickled vegetables in fermented food. The soak water is prepared from, by weight, 100.00 parts of drinking water, 1.00-3.30 parts of soaked capsicum frutescens, 0.20-0.65 part of soaked fresh ginger, 0.10-0.33 part of soaked garlic, 0.01-0.05 part of ethylenediamine tetraacetic acid disodium, 0.01-0.10 part of Gao Fuji Paolemei lactobacillus bacteria powder, 0.01-0.02 part of acesulfame, 0.10-0.22 part of citric acid, 0.10-0.36 part of lactic acid, 2.00-6.00 parts of iodine-free salt, 0.70-1.45 parts of aginomoto, 0.10-0.20 part of white spirit and 0.80-1.00 part of spice concentrated liquor. The pickled vegetables prepared through the soak water have the advantages of being short in preparation time and high in taste and quality.

Description

Technical field [0001] The invention relates to the technical field of kimchi in fermented foods, in particular to a preparation method of soaking fresh kimchi in water and soaking in water. Background technique [0002] Kimchi is a kind of dipping product processed by wet fermentation, which is a kind of pickles. Kimchi is easy to make, low in cost, nutritious and hygienic, delicious in flavor, and good for storage. The main raw materials of kimchi are various nutritious fresh vegetables, which are rich in dietary fiber, moisture, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), which can meet the needs of the human body. Kimchi is rich in lactic acid, generally 4.00~8.00g / kg, moderately salty and acidic, delicious and tender and crisp, can increase appetite, help digestion, and have certain health benefits. According to experimental reports, many pathogenic bacteria cannot develop in kimchi. For example, dysentery bacteria can be killed after 3-6 hours in ...

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.