Enzyme pickled vegetable and preparation method thereof

A kimchi and enzyme technology, applied in the field of enzyme kimchi and its preparation, can solve the problems of air pollution, improper storage and high nitrite content

Inactive Publication Date: 2016-03-23
金光焕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, many pairs of kimchi adopt the natural pickling process. The disadvantages of this process are: (1) high nitrite content, which is not conducive to human health; Odor, will pollute the air; (3) After a period of time, the taste will become soft and not brittle, and CaCl must be added 2 (4) Improper preservation and perishable
CN101904479A discloses a vegetable fermentation preparation method, in which temperature adjustment measures are taken during the fermentation process after the seasoning and vegetables are sealed, so that pickles have good taste, fragrance, etc., but the embodiment part only records the use of bitter bitter herbs. Therefore, it is not easy to judge whether the disclosed method is applicable to other kinds of vegetables, and the above method does not solve the problems that the kimchi is easy to produce peculiar smell when placed in the open, the content of nitrite is high, and the taste will become soft when left for a long time.

Method used

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  • Enzyme pickled vegetable and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step (1): 5 kg of apples, 5 kg of onions, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir evenly, keep at 25°C for 10 hours, raise the temperature to 36°C and keep for 5 hours, then lower the temperature to 0°C and keep for 5 hours, then Raise the temperature to 31°C for 20 hours, then cool to 20°C;

[0027] Step (2): Cut 100 kg of Chinese cabbage and put the whole leaf into the container containing the mixture after temperature adjustment and fermentation in step (1). The mixture should cover the vegetables, mix evenly, seal it, and let it stand at 30°C 10 days;

[0028] Step (3): cooling the mixture obtained in step (2) to 0° C., then bagging and sealing to obtain the product enzyme kimchi;

[0029] Step (4): Store the enzyme kimchi ...

Embodiment 2

[0031] Step (1): 5 kg of apples, 5 kg of onions, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir evenly, keep at 25°C for 10 hours, raise the temperature to 36°C and keep for 5 hours, then lower the temperature to 0°C and keep for 5 hours, then Raise the temperature to 31°C for 20 hours, then cool to 20°C;

[0032] Step (2): Cut 100 kilograms of white radishes into 1 cm thick slices, put them into a container filled with the temperature-adjusted and fermented mixture in step (1), the mixture should be submerged in the vegetables, mix evenly, seal, and store at 30°C Stand for 10 days;

[0033] Step (3): cooling the mixture obtained in step (2) to 0° C., then bagging and sealing to obtain the product enzyme kimchi;

[0034] Step (4): Store the ...

Embodiment 3

[0036] Step (1): 5 kg of apples, 5 kg of onions, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir evenly, keep at 25°C for 10 hours, raise the temperature to 36°C and keep for 5 hours, then lower the temperature to 0°C and keep for 5 hours, then Raise the temperature to 35°C for 5 hours, then cool to 20°C;

[0037] Step (2): Cut 100 kilograms of cucumbers into 1 cm thick slices, put them into a container filled with the temperature-adjusted and fermented mixture in step (1), the mixture should be submerged in the vegetables, mix evenly, seal it, and let it stand at 30°C. set for 10 days;

[0038] Step (3): cooling the mixture obtained in step (2) to 0° C., then bagging and sealing to obtain the product enzyme kimchi;

[0039] Step (4): Store t...

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Abstract

The present invention belongs to the field of vegetable deep processing and more particularly relates to an enzyme pickled vegetable and a preparation method thereof. The preparation method of the enzyme pickled vegetable comprises the following steps: (1) pre-fermenting ingredients; (2) adding vegetables and conducting uniform mixing and sealing; (3) lowering temperature to cool and bagging the sealed vegetables; and (4) putting the bagged vegetables for a period of time and moving the treated vegetables out of the warehouse. The preparation steps are simple and reasonable and production costs can be reduced, and the prepared products of enzyme pickled vegetables are fresh and bright in color and luster, have no peculiar smell or foreign flavor, and are longer in crispness maintaining time.

Description

technical field [0001] The invention belongs to the field of deep processing of vegetables, in particular to an enzyme pickle and a preparation method thereof. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. Therefore, modern people still know how to make kimchi in a living environment where the ingredients are secure. [0003] There are shadows of kimchi all over the world, and the flavor varies with different methods in different places. Among them, Fuling mustard, French pickled cucumbers, and German sweet and sour cabbage are also known as the three m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 金光焕
Owner 金光焕
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