Fermentation utensil for preparing spicy Chinese cabbage

A technology of spicy cabbage and utensils, which is applied in the field of fermenting utensils for making spicy cabbage. It can solve the problems of unsolvable sterilization and difficult pollution, etc., and achieve the effect of simple and elegant color, improved airtightness and safety, and delicate taste

Pending Publication Date: 2017-09-29
严展鹏
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fluidity of water in actual production, the dust and impurities in the air can dissolve into the water, flow in the water-sealed tank or enter the inside of the kimchi jar with the water vapor in the tank; in addition, the traditional kimchi jar cannot solve the problem of multiple opening and removal of the jar After the internal fermentation product is re-exposed to the sterilization problem of the outside air in the altar, it is still difficult to truly isolate the contamination of external bacteria only through a water seal setting; there is no report on the production characteristics and special processing requirements of spicy cabbage. making utensils

Method used

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  • Fermentation utensil for preparing spicy Chinese cabbage
  • Fermentation utensil for preparing spicy Chinese cabbage

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Embodiment 1

[0038] A fermenter for making spicy cabbage, characterized in that it includes an outer cover 1, a stone pot bottom 2, and an inner cylinder; the stone pot bottom 2 includes a pot inner cavity 3, a handle 4, and an outer sealing groove 10 ; The inner cylinder is vertically placed in the inner cavity 4 of the pot, including the upper layer of the inner cylinder 5, the lower layer of the inner cylinder 6, the inner cylinder interlayer 7, and the exhaust hole; the inner cover 8 is selected from bamboo with a complete For bamboo tubes with bamboo joints, the inner diameter of the inner cover 8 is 6-7mm larger than the outer diameter of the fermentation tube, so that the inner cover 8 can just fit into the inner tube, and can be formed in the inner cover 8 and the upper layer 5 of the inner tube. A space relatively independent from the outside world; the distance from the lid mouth of the inner cover body 8 to the cover interlayer is approximately equal to the height of the fermenta...

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Abstract

The invention discloses a fermentation utensil for preparing spicy Chinese cabbage, which is characterized in that the fermentation utensil comprises an outer cover body and a stone pan bottom, a bamboo inner cylinder, an inner cover body and so on. The pickled product disclosed by the invention has simple but elegant color, refreshing taste, crisp and tender texture, and rich nutrition, is smooth, clean and bright, is delightful and extremely delicious, and is suitable for both old and young. The pickled product has intrinsic taste of lactic acid fermentation, has vivid and uniform color, is white touched with red and green, and has salty, sour, sweet, spicy and delicious taste. The spicy Chinese cabbage stored by using the fermentation utensil disclosed by the invention has more rich nutrition than regular pickled vegetable or salted vegetable, and retains multiple vitamins of fresh vegetables. The spicy Chinese cabbage prepared by using the fermentation utensil disclosed by the invention can be stored in winter for consumption, and is especially suitable in northern China where the winter is long and green vegetables are difficult to store.

Description

technical field [0001] The invention relates to the field of fermented vegetable utensils, in particular to a fermented utensil for making spicy cabbage. Background technique [0002] Korean spicy cabbage is made of cabbage and other vegetables as the main raw material. After being salted, it is mixed with various seasonings (such as chili powder, garlic, ginger, green onions, radishes, caviar, grains, fruits, etc.) to ensure its preservation. Products that produce lactic acid by fermentation at low temperature. It is made with salt, sauce, sugar and wine as the main seasoning. Vegetable fermented products in China and Japan are different. Korean kimchi is a comprehensive fermentation product of various animal and plant foods such as fish and shrimp paste, spices, seasonings and vegetables. It presents a variety of flavors without destroying the vegetable tissue. It has a unique and strong flavor, and there are many types of it, with excellent sensory flavors. "Health", a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 严展鹏
Owner 严展鹏
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