Check patentability & draft patents in minutes with Patsnap Eureka AI!

A kind of low-temperature lactic acid vegetable kimchi processing method

A processing method and vegetable technology, applied in the direction of food ingredients as pH modifiers, food ingredients as taste modifiers, and functions of food ingredients, etc. hidden dangers and other problems, to achieve the effect of prolonging the effective fermentation time, reducing the nitrite content and enriching the taste

Active Publication Date: 2018-02-16
大庆市佛母山农业科技开发有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country's kimchi industry mainly relies on natural fermentation production. However, the existing natural fermentation process is affected by many factors, such as low production efficiency, low scale, non-standard product standards, and certain food safety hazards.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of low-temperature lactic acid vegetable kimchi processing method
  • A kind of low-temperature lactic acid vegetable kimchi processing method
  • A kind of low-temperature lactic acid vegetable kimchi processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Fermentation environment: fermentation room cellar, 8m long, 4m wide, 3.3m high. Insulated walls are provided. Decorative floor tiles. There are vents on the top. The fermentation container adopts a small mouth and a large cylinder with a volume of 1000 catties / cylinder.

[0046] Raw materials: 100 catties of cabbage, 5 kg of salt, 5 catties of white sugar, 0.2 catties of pepper, and 0.2 catties of aniseed.

[0047] Operating procedures:

[0048] Clean the cabbage, drain it, tear the leaves into proper size and put them in the tank;

[0049] Add 3 jin of salt, 3 jin of white sugar, 0.2 jin of Chinese prickly ash, and 0.2 jin of aniseed into 300 jin of boiling water, stir well and mix evenly; dry it naturally to 30℃~40℃ and put it in a tank; note that the operation process should be in a clean and dust-free environment. Under certain circumstances, the operator needs to wear a mask and headgear.

[0050] 100 jin of aged kimchi liquid is packed into the cylinder, an...

Embodiment 2

[0058] Fermentation environment: fermentation room cellar, 8m long, 4m wide, 3.3m high. Insulated walls are provided. Decorative floor tiles. There are vents on the top. The fermentation container adopts a small mouth and a large cylinder with a volume of 1000 catties / cylinder.

[0059] Raw materials: 100 catties of radish, 5 catties of salt, 10 catties of white sugar, 0.2 kg of pepper, and 0.2 catties of aniseed.

[0060] Operating procedures:

[0061] Clean the radish, drain it, cut it into pieces or strips of appropriate size, and put it in the tank;

[0062] Add 3 jin of salt, 6 jin of white sugar, 0.2 jin of Chinese prickly ash, and 0.2 jin of aniseed into 250 jin of boiling water, stir well and mix evenly; dry it naturally to 30°C-40°C and put it in a tank; note that the operation process should be in a clean and dust-free Under certain circumstances, the operator needs to wear a mask and headgear.

[0063] Put 90 jin of aged kimchi liquid into the tank, and the fe...

Embodiment 3

[0071] Fermentation environment: fermentation room cellar, 8m long, 4m wide, 3.3m high. Insulated walls are provided. Decorative floor tiles. There are vents on the top. The fermentation container adopts a small mouth and a large cylinder with a volume of 1000 catties / cylinder.

[0072] Raw materials: 100 catties of bracken, 10 catties of salt, 1 catties of white sugar, 0.2 kg of pepper, and 0.2 catties of aniseed.

[0073] Operating procedures:

[0074] Clean the bracken, drain it, cut it into pieces or strips of appropriate size, and put it in the tank;

[0075] Add 6 jins of salt, 0.5 jins of white sugar, 0.2 jins of Chinese prickly ash, and 0.2 jins of aniseed ingredients into 250 jins of boiling water, stir well and mix evenly; dry it naturally to 30°C-40°C and put it in a tank; note that the operation process should be in a clean and dust-free environment. Under certain circumstances, the operator needs to wear a mask and headgear.

[0076] Put 90 jin of aged kimch...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, in particular to a low-temperature lactic acid vegetable pickle processing method. The method comprises the steps that firstly, vegetables are washed, drained, chopped and then put into a fermentation vessel, salt and sugar which account for 50-70% of the total amount and other seasonings are added into boiled water to be boiled into paste to obtain seasoning liquid, the seasoning liquid is cooled to 30-40 DEG C and then put into the fermentation vessel, aged pickle liquid is put into the fermentation vessel, and sealed low-temperature anaerobic fermentation is carried out; secondly, salt and sugar of the balance amount are equally divided into two parts and added separately in the subsequent fermentation period. By means of the method, a fermentation effective microbial community can be quickly established so that the effective fermentation time can be prolonged, the content of nitrite generated in the fermentation process can be reduced, and the taste of pickle can be better improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing low-temperature lactic acid vegetable pickles. Background technique [0002] Kimchi, known as the "Bone of Sichuan Cuisine", is a traditional fermented food originating from China. Its origin can be traced back to the Shang and Zhou Dynasties more than 3,000 years ago. Salted vegetables are considered to be the prototype of kimchi, that is, the surplus vegetables are processed and preserved by pickling or pickling with salt. In my country's "Book of Commerce. Explanation", there is a record: "If you want to make a soup, you are a salt plum"; in "The Book of Songs", there is "There are huts in the middle field, and there are melons in the battlefield. They are peeled and scalloped, and they are offered to the ancestors of the emperor." "Melon" means vegetables, and "菹" means pickling; and there are more detailed records about salted pickles in "Qi M...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/06A23V2200/14A23V2200/30
Inventor 姜书玉
Owner 大庆市佛母山农业科技开发有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com