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Preparation technology of fresh pickled onions

A preparation process, the onion technology, is applied in the field of fresh pickled onion preparation process, which can solve the problems of low number of viable lactic acid bacteria, softening, long soaking time, etc., to overcome long fermentation time, good nutrition retention, and short preparation time Effect

Inactive Publication Date: 2016-03-30
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of preparation technology of fresh pickled onion, described technology comprises the steps:

[0047] A. Onion pretreatment; the details are as follows, onion selection: onions with no obvious rot on the surface, choose tiller onions with a breeding age of 16-19 months; the onion picking time does not exceed 24 hours; check and accept according to the above requirements, and accept those that pass the acceptance Pick the onion, remove the dead leaves on the surface of the onion and the dead heads at both ends, clean them, cut them into rectangular strips with a length of 2.00-3.00cm and a width of 0.50-1.00cm, and drain them for later use;

[0048] B. Prepare soaking water Ⅰ containing Gaofuji Paolomei lactic acid bacteria powder and soaking water Ⅱ without Gaofuji Paolomei lactic acid bacteria powder for later use. The difference between soaking water Ⅰ and soaking water Ⅱ is that soaking water Ⅰ adds Gaofuji Paulome lactic acid bacteria powder, bubble water II d...

Embodiment 2

[0053] A kind of preparation technology of fresh pickled onion, comprises the following steps:

[0054] A, standby after onion pretreatment, pretreatment is carried out according to the pretreatment mode in embodiment 1;

[0055] B. Prepare soaking water Ⅰ containing Gaofuji Paolomei lactic acid bacteria powder and soaking water Ⅱ without Gaofuji Paolomei lactic acid bacteria powder, for later use. The difference between soaking water Ⅰ and soaking water Ⅱ is that soaking water Ⅰ adds Gaofuji Paulome lactic acid bacteria powder, bubble water II does not add Gaofuji Paulome lactic acid bacteria powder;

[0056] C. Use the soaked water I prepared in step B to ferment the onions treated in step A. When the fermentation reaches the 4nth time, the soaked water fermented for the 4nth time is successively centrifuged, discarded, and supplemented with soaked water II, Adding Gaofuji Paola Mei lactic acid bacteria powder, testing, and adjusting the onion and then using it on the onion...

Embodiment 3

[0061] The difference between this embodiment and embodiment 2 is:

[0062] Soaking water I in this embodiment includes the following raw materials in parts by weight: 100.00 parts of drinking water, 2.20 parts of soaked millet pepper, 0.40 parts of soaked ginger, 0.20 parts of soaked garlic, 0.03 parts of disodium edetate, 0.05 parts of lactic acid bacteria powder, 0.02 parts of acesulfame potassium, 0.15 parts of citric acid, 0.22 parts of lactic acid, 4.00 parts of non-iodized salt, 1.10 parts of monosodium glutamate, 0.15 parts of white wine, and 0.90 parts of spice concentrate.

[0063] The number of live lactic acid bacteria in the soaked water I is 3.5×10 5 CFU / g, salinity 5.00g / 100g, acidity 5.00g / kg.

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Abstract

The invention provides a preparation technology of fresh pickled onions. The technology comprises the following steps of A, pretreating onions; B, preparing pickling water I and pickling water II which are different for standby application, wherein Gaofuji paolemei lactic acid bacterium powder is added in the pickling water I and is not added in the pickling water II; C, using the pickling water I prepared in the step B for fermenting the onions treated in the step A so as to obtain fresh pickled onions, when the onions are fermented for the 4n time, sequentially performing centrifuging, water drainage and the like on the pickling water after being fermented for the 4n time, and fermenting the onions treated in the step A with the treated pickling water, wherein n is sequentially taken from continuous positive integers; and D, treating finished products: sequentially performing cutting, seasoning, packaging, and disinfection on the fresh pickled onions obtained by fermentation each time in the step C so as to obtain finished products. According to the preparation technology disclosed by the invention, the preparation time of the fresh pickled onions is shortened, the quality and the mouth feel of the fresh pickled onions are improved, and the preparation technology is suitable for mass production. The development of trade of pickles is promoted, and the preparation technology has good economic benefits.

Description

technical field [0001] The invention relates to the technical field of preparation of pickles in fermented food, in particular to a preparation process of fresh pickled onions. 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 6 ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 王沁峰江从娟杨希谢辉
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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