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Sichuan-style healthy pickle and making method thereof

A kind of kimchi and healthy technology, which is applied in the field of Sichuan-style healthy kimchi and its preparation, can solve the problems of unavoidable raw materials, high levels, and bacterial contamination, and reduce the content of nitrite and biogenic amines, nitrite and The effect of low biogenic amine content and strong Sichuan flavor

Inactive Publication Date: 2016-12-07
四川江中源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production and processing of Sichuan pickles is mainly realized through natural fermentation. The raw materials are inevitably susceptible to contamination by bacteria, and the ripening and eating time cannot be monitored, which makes it difficult to control the content of nitrite and biogenic amines, and lacks the unique flavor of Sichuan pickles. Or lighter, not conducive to the production and development of Sichuan kimchi
Especially the bath pickles made by workshop-style restaurants, not only cannot control the bacteria flora, but also cannot effectively supervise the raw materials, sanitary conditions, and fermentation time, and the content of nitrite and biogenic amines is more likely to remain high. affect people's health

Method used

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  • Sichuan-style healthy pickle and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. After removing 90 parts by weight of red radish, washing, dicing, cold sterilization, directly into the fermentation container;

[0030] 2. Add 8 parts by weight of auxiliary materials (Zijiang: Chili: Aniseed: Zanthoxylum bungeanum = 10:5:0.5:0.1) into 200 parts by weight of Sichuan salt with 3 parts by mass, 5 parts of white sugar, 3 parts In a fermentation broth composed of 1 part of white wine (60% alcohol by volume) and 95 parts of pure water, boil and cool to obtain kimchi seasoning liquid;

[0031] 3. Inoculate 0.2 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc: Lactobacillus brevis: Ethanol-resistant Pediococcus = 15:6:3:1) into the kimchi seasoning liquid obtained in step 2, and mix well Add it to the fermentation vessel containing the pretreated red radish in step 1;

[0032] 4. Seal the fermentation container with all the raw materials in step 3, and ferment at 10°C for 15 days to obtain a healthy Sichuan-flavored kimchi.

[0033] T...

Embodiment 2

[0035] 1. 80 parts by weight of celery are removed, washed, cut into sections, cold sterilized, and directly put into the fermentation container; 5 parts by weight of auxiliary materials (Zijiang: Chili: Aniseed: Pepper = 5:5 :1:0.1) Add 100 parts by weight of the fermentation broth consisting of 2 parts by mass of Sichuan salt, 3 parts of white sugar, 2 parts of white wine (50% alcohol by volume), and 90 parts of purified water , Boil and cool to get kimchi seasoning liquid;

[0036] 2. Inoculate 0.02 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc mesenteroides: Lactobacillus brevis: Ethanol-resistant Pediococcus = 10:5:3:1) into the kimchi seasoning liquid obtained in step 1, and mix well Add it to the fermentation vessel containing the pretreated red radish in step 1;

[0037] 3. Seal the fermentation container with all the raw materials in step 2, and ferment for 20 days at a temperature of 5°C to obtain a Sichuan-flavored healthy kimchi.

[0038]...

Embodiment 3

[0040] 1. 95 parts by weight of cowpea are removed, washed, cut into sections, cold sterilized, and directly put into the fermentation container; 10 parts by weight of auxiliary materials (Zerba ginger: pepper: aniseed: pepper = 15:8 : 0.1: 0.1) Add 300 parts by weight of the fermentation broth consisting of 5 parts by mass of Sichuan salt, 6 parts of white sugar, 4 parts of white wine (80% alcohol volume percentage), and 100 parts of purified water , Boil and cool to get kimchi seasoning liquid;

[0041] 2. Inoculate 0.5 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc mesenteroides: Lactobacillus brevis: Ethanol-resistant Pediococcus = 20:8:3:1) into the kimchi seasoning liquid obtained in step 1, and mix well Add it to the fermentation vessel containing the pretreated red radish in step 1;

[0042] 3. Seal the fermentation container with all the raw materials in step 2, and ferment for 10 days at a temperature of 12°C to obtain a healthy Sichuan-fla...

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Abstract

The invention discloses Sichuan-style healthy pickle and a making method thereof; the Sichuan-style healthy pickle is made from the following raw materials, by weight: 0.02-0.5 part of lactic acid bacteria, 80-95 parts of a main material, 5-10 parts of auxiliaries, and 100-300 parts of a fermentation broth; by using symbiosis among Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis and Pediococcus ethanolidurans, the bacteria may cooperate with the auxiliaries to jointly inhibit the generation of nitrites and biogenic amines and promote degradation of the nitrites and biogenic amines; by optimizing a pickle fermentation formula, controlling the multiple steps such as pickle fermentation temperature and time and optimizing and controlling a pickle production process, the healthy pickle with low contents of nitrites and biogenic amines and strong Sichuan flavor is made; the pickle has good quality, unique flavor and rich nutrition.

Description

Technical field [0001] The invention relates to the field of pickled foods, in particular to a Sichuan-flavored healthy kimchi and a preparation method thereof. Background technique [0002] Kimchi is a kind of sour taste mainly made by immersing a variety of fresh vegetables and spices in salt water and fermented by lactic acid bacteria. It is also a fermented product with sweet, salty and spicy taste. Kimchi is a kind of lactic acid bacteria fermented food made with fresh vegetables as raw materials, with or without auxiliary materials, immersed in salt water with medium and low concentration, fermentation, seasoning, packaging, and sterilization. In the process of soaking and fermentation of fresh vegetables, the probiotics with lactic acid bacteria as the main flora undergo metabolism at room temperature and low temperature. Through complex biochemical reactions, specific aroma and taste substances are produced, forming the unique flavor of kimchi And taste. [0003] The cont...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 黄鹏高
Owner 四川江中源食品有限公司
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