Preparing method for novel flavor Lao Tan pickled vegetables

A flavor, old-fashioned technology, applied in climate change adaptation, food science and other directions, can solve the problems of difficult reproduction and metabolism of microorganisms, limited flavor of sauerkraut, and increase production costs, and achieve the goal of enhancing sour flavor, improving flavor and reducing losses. Effect

Inactive Publication Date: 2016-05-25
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process has a certain effect, there are still some problems: this process cleans the salted vegetables and then puts them into the altar for pickling and fermentation. After soaking, the nutrients of sauerkraut are exhausted, it i

Method used

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  • Preparing method for novel flavor Lao Tan pickled vegetables
  • Preparing method for novel flavor Lao Tan pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Lactobacillus plantarum (Lactobacillus plantarum, strain number SICC1.11) purchased from the Sichuan Provincial Microbial Resources Platform Culture Collection Center and preserved in the strain number SICC1.11 was selected and placed in MRS liquid medium for expanded culture, A cell concentration of 5 x 10 8 The CFU / ml liquid is the purified lactic acid bacteria liquid after expanded culture. Take 200 parts of cold boiled water, 8 parts of iodine-free edible salt, 6 parts of lactic acid bacteria liquid after purification and expansion cultivation, and mix them uniformly in a kimchi jar to obtain low-salt lactic acid bacteria liquid brine.

[0030] (2) Cut the sliced ​​and washed fresh white radish into slices of 5cm×3cm×2cm, slices of cabbage 5cm×3cm×0.5cm, slices of ginger 5cm×3cm×1cm, and peppers into (1 ) in the prepared kimchi altar, add cooking wine, brown sugar, fermented glutinous rice juice, honey, and spice packs, seal it, place it at a constant temperatu...

Embodiment 2

[0036] (1) Lactobacillus plantarum (Lactobacillus plantarum, strain number SICC1.11) purchased from the Sichuan Provincial Microbial Resources Platform Culture Collection Center and preserved in the strain number SICC1.11 was selected and placed in MRS liquid medium for expanded culture, A cell concentration of 2 x 10 9 The CFU / ml liquid is the purified lactic acid bacteria liquid after expanded culture. Take 200 parts of cold boiled water, 8 parts of iodine-free edible salt, 4 parts of lactic acid bacteria liquid after purification and expansion cultivation, and mix them uniformly in a kimchi jar to obtain low-salt lactic acid bacteria liquid brine.

[0037] (2) Cut the sliced ​​and washed fresh white radish into slices of 5cm×3cm×2cm, slices of cabbage 5cm×3cm×0.5cm, slices of ginger 5cm×3cm×1cm, and peppers into (1 ), add wine, brown sugar, fermented glutinous rice juice, honey, and spice packs to the kimchi altar prepared in ), seal it, place it at a constant temperature ...

Embodiment 3

[0043] (1) Lactobacillus plantarum (Lactobacillus plantarum, strain number SICC1.11) purchased from the Sichuan Provincial Microbial Resources Platform Culture Collection Center and preserved in the strain number SICC1.11 was selected and placed in MRS liquid medium for expanded culture, A cell concentration of 5 x 10 9 The CFU / ml liquid is the purified lactic acid bacteria liquid after expanded culture. Take 200 parts of cold boiled water, 8 parts of iodine-free edible salt, 2 parts of lactic acid bacteria liquid after purification and expansion cultivation, and mix them uniformly in a kimchi jar to obtain low-salt lactic acid bacteria liquid brine.

[0044] (2) Cut the sliced ​​and washed fresh white radish into slices of 5cm×3cm×2cm, slices of cabbage 5cm×3cm×0.5cm, slices of ginger 5cm×3cm×1cm, and peppers into (1 ) in the prepared kimchi altar, add cooking wine, brown sugar, fermented glutinous rice juice, honey, and spice packs, seal it, place it at a constant temperatu...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of novel-flavored sauerkraut. Background technique [0002] Sauerkraut is a fermented vegetable product made of leafy mustard as the main raw material, soaked in salt water or fermented with salt. It is sour, crisp and tender, appetizing and greasy. It can not only be eaten directly, but also used to make delicious pickled cabbage fish, Sauerkraut vermicelli soup, sauerkraut noodles, etc., are deeply loved by consumers. The traditional old altar sauerkraut is made by washing the fresh leaves with mustard greens and then soaking and fermenting them in the old pickle water. The sour taste is soft and refreshing, and the fragrance is pleasant. )→soaking and fermentation→out of altar→old altar sauerkraut→follow-up processing”. With the development of society and economy, the traditional sauerkraut is difficult to produce on a large scale due to the co...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00
CPCY02A40/90
Inventor 陈功岳兵李恒欧丽朱翔方炎鹏蒋利平
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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