Preparing technology for fresh pickle

Abstract

The invention discloses a preparing technology for fresh pickle and belongs to the technical field of preparation of pickle in fermentation food. The technology comprises the steps that firstly, vegetables are pretreated; secondly, soaking water I and soaking water II are prepared; thirdly, circulation fermentation is carried out, wherein the soaking water I in the second step is used for fermenting the vegetables treated in the first step, the soaking water obtained after the 4nth fermentation is subjected to centrifugation and discarding sequentially when fermentation is carried out for the 4nth time, the soaking water II is used for supplementation, Gaofuji pickle agent Paolemei lactic acid bacterial powder is added, and the mixture continues to be used for fermenting the vegetables treated in the first step after detection and adjusting treatment; fourthly, a finished product is treated. According to the technology, the steps of vegetable pretreatment, soaking water preparation, circulation fermentation and finished product treatment are controlled, and especially, the Gaofuji pickle agent Paolemei lactic acid bacterial powder is added in the soaking water and various parameters and indexes in the circulation fermentation process are controlled, so that the preparing time of the fresh pickle is greatly shortened, the quality and the taste of the fresh pickle are improved, and the preparing technology is suitable for large-scale production, promotes the development of the pickle industry and achieves good economic benefits.

Description

Technical field [0001] The invention relates to the technical field of preparation of kimchi in fermented food, in particular to a preparation process of fresh kimchi. 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, water, 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 has 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 kimchi, and cholera bacteri...

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.