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Method for inhibiting pickled vegetables from mildewing

A raw flower and kimchi technology, applied to bacteria used in food preparation, climate change adaptation, food science, etc., can solve the problems that the safety of kimchi cannot be guaranteed, the quality and safety of kimchi are reduced, and the growth effect is not obvious. , to reduce the growth and reproduction of spoilage bacteria, improve the flavor of kimchi, and shorten the fermentation time

Inactive Publication Date: 2016-01-20
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blossoms appear in household kimchi, and white wine is often added to it or the white film is scooped out, but this treatment has little effect, and a large number of blooms will occur after a long time, and the safety of kimchi cannot be guaranteed
However, adding preservatives and other treatments to deal with the growth of spoilage bacteria in industrialized kimchi production is not very obvious, and the quality and safety of kimchi are also greatly reduced.

Method used

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  • Method for inhibiting pickled vegetables from mildewing

Examples

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Effect test

Embodiment 1

[0027] A method for suppressing flowering of pickled cabbage, its production process comprises the following steps:

[0028] (1) Raw material pretreatment: Screen the cabbage used for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature vegetables without impurities, clean them, trim and cut them into 2×2cm-4×4cm.

[0029] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection treatment.

[0030] (3) Production of kimchi and kimchi brine: add cabbage and cold boiled water in a ratio of 1:1 by mass, based on the quality of cabbage, then add 4% salt, 1% ginger, and 0.5% garlic Head and 2% red pepper to get kimchi brine.

[0031] (4) Preparation and addition of Lactobacillus plantarum sludge: Take the Lactobacillus plantarum strain purchased from SICC (preservation number is 1.18), add 2% of...

Embodiment 2

[0042] (1) Raw material pretreatment: Screen the fermented white radishes, remove the corrupt parts, select fresh, moderately mature radishes without impurities, clean them, trim and cut them into 2×2cm-3×3cm.

[0043] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection treatment.

[0044] (3) Production of pickled vegetables and pickled vegetable brine: add radish and cold boiled water in a ratio of 1:1 by radish weight, then add 4% salt, 1% old ginger, 0.5% garlic head, 2% of the red peppers get kimchi brine.

[0045] (4) Preparation and addition of Lactobacillus plantarum sludge: Take the Lactobacillus plantarum strain purchased from SICC (preservation number is 1.18), add 2% of the volume of the medium into 10ml MRS medium for activation, and store at 37°C Cultivate under the same conditions for 24 hours, then tak...

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Abstract

The invention belongs to the field of food and particularly provides a method for inhibiting pickled vegetables from mildewing. The method includes the following steps of 1, raw material preprocessing, wherein vegetables for being fermented are screened, cleaned, trimmed and cut; 2, sterilization treatment of a pickle jar, wherein the pickle jar is cleaned and subjected to sterilization treatment through alcohol with the mass concentration being 75% and hot water; 3, pickle brine manufacturing, wherein vegetables and water are added in proportion of 1:1, and a proper amount of salt, old ginger, bulbs of garlic and red pepper are added to the mixture, and the pickle brine is obtained; 4, leuconostoc mesenteroides sludge preparation and adding, wherein leuconostoc mesenteroides is picked and subjected to activation twice, bacterium suspension is obtained, the activity is larger than or equal to 107 CFU / ml, and the bacterium suspension is added to the pickle jar in the bacterial sludge state after centrifugation. By means of the method, growth and breeding of putrefying bacteria in the pickled vegetables can be rapidly and effectively lowered, and the problem of mildewing of the pickled vegetables is prevented; the fermentation time of the pickled vegetables is shortened; the safety and quality of the pickled vegetables are improved, and the flavor of the pickled vegetables is improved.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of pickles in food, and specifically relates to a method for inhibiting flowering of pickles. Background technique [0002] Chinese kimchi has a long history, is widely spread, and has profound cultural heritage. The production does not depend on the season, it is convenient to eat, and it is good for storage. Almost every family can make it, and everyone eats it. It becomes a delicious accompaniment on the table. Among the Chinese pickles, Sichuan pickles are the most prominent. Sichuan pickles have a long history. They are famous all over the world for their sour and salty taste, crisp and tender taste, bright color and tangy fragrance. They are called "the bone of Sichuan cuisine". Kimchi is a vegetable product with special flavor formed by soaking and fermenting various fresh vegetables or salty vegetables with or without supplementary materials. Kimchi is a traditional food p...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00
CPCA23V2400/321A23V2400/169Y02A40/90
Inventor 汪冬冬张其圣陈功张红梅朱翔
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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