Making system of fermented pickles with sour and hot taste

A spicy and kimchi technology, applied in food science and other fields, can solve problems such as threats to human health, loss, and outflow of nutrients, and achieve the effect of natural color, pure taste, and natural fragrance

Inactive Publication Date: 2016-03-30
黄林海
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0003] However, whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been researched at present, a large number of plant cell structures will be destroyed during the dehydration process of raw materials, res

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  • Making system of fermented pickles with sour and hot taste

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[0025] The present invention will be described in detail below with reference to the accompanying drawings.

[0026] In order to make the objectives, technical solutions and advantages of the invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.

[0027] like figure 1 As shown, a production system for sour and spicy fermented kimchi includes raw material pretreatment route, fermentation seasoning preparation route, fermentation route, licorice extract preparation route and finished product route, raw material pretreatment route and fermented seasoning preparation route in parallel, intersecting connection Fermentation route: The fermentation route is parallel to the preparation route of the licorice extract, and the route of the finished p...

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Abstract

The invention discloses a making system of fermented pickles with sour and hot taste. The making system of the fermented pickles with sour and hot taste comprises a raw material pretreatment line, a fermentation seasoning preparation line, a fermentation line, a licorice root extracting solution preparation line and a finished product line, wherein the raw material pretreatment line and the fermentation seasoning preparation line are connected in parallel and are in intersected connection with the fermentation line; the fermentation line and the licorice root extracting solution preparation line are connected in parallel, and then are in intersected connection with the finished product line. The making system of the fermented pickles with sour and hot taste, disclosed by the invention has the characteristic that the fermented pickles with sour and hot taste made through the making system are natural in color and fragrance, pure in taste, free from pigments or essence additives, and free from nitrite.

Description

technical field [0001] The invention relates to a kimchi preparation system, in particular to a sour and hot fermented kimchi production system. Background technique [0002] Kimchi 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. At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is required to add other additives and other kimchi raw materials to carry out mixed fermentation treatment, or add spices and so on. [0003] However, whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been researched at present, a large number of plant cell structures w...

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Application Information

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IPC IPC(8): A23L19/20
Inventor 黄林海
Owner 黄林海
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