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Method for preparing mixed pickled vegetables through techniques of three-stage fermentation and positive and negative pressure synergistic permeation on fruit-vegetable traditional Chinese medicine flavored fluid

A three-level fermentation, traditional Chinese medicine technology, applied in the direction of fruit and vegetable preservation, application, food preservation, etc., can solve the problem of difficult vegetable raw materials in water removal, pickling, fermentation, infiltration, and storage. Consistency etc.

Active Publication Date: 2017-12-01
XIHUA UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production of Sichuan specialty kimchi still uses the traditional production method of salting first and then fermenting. The traditional production process has many disadvantages: (1) It is difficult to store fresh vegetable raw materials for a long time. In order to ensure the production and processing of kimchi in the later stage, the raw materials can only be pickled with high salt, which greatly limits the processing time of kimchi; (2) the dehydration of pickled vegetables in the early stage directly leads to the nitrite content of kimchi Relatively high; (3) the salting and dehydration process requires a huge salt pond, which greatly increases the cost budget of kimchi processing; (4) the salt consumption required by the high-salt dehydration process is huge, resulting in the cost budget of kimchi production (5) The high-salt brine produced in the high-salt pickling and dehydration process is difficult to handle, the treatment cost is high, and it is very easy to pollute the environment; (6) The period required for the fermentation of kimchi in the later stage is long and time-consuming, which directly affects the production and processing of kimchi. Efficiency; (7) The environmental conditions and technical conditions of kimchi fermentation should not be controlled, the fermentation quality is unstable, the product quality is not uniform, and it is also not conducive to industrialization, large-scale and standardized production; therefore, it is urgent to develop modern, standardized and large-scale ecological New kimchi technology is used to solve the above disadvantages. In addition, due to the changes in the consumption structure and consumption patterns of Chinese residents, there is also a new demand for kimchi.
With the acceleration of urbanization, after market research, the middle and high-income class have new demands for kimchi products in the following aspects: (1) It is difficult for traditional single-variety kimchi to meet consumers’ one-time demand for kimchi, so Consumers expect that the traditional single variety of kimchi on the market will be transformed into different types of mixed kimchi; Mixing in the later stage will lead to mixed taste. Consumers expect to solve this problem and obtain mixed kimchi with better taste; (3) With the acceleration of the pace of life and the increase of work pressure, people's appetite is suppressed, and different Types of mixed kimchi can provide different nutritional and health benefits, so the demand for mixed kimchi and kimchi with health benefits is also increasing
[0003] Vegetable fermented pickles are divided into tuber pickles, solanaceous pickles and leaf vegetable pickles. Tuber vegetables have a dense structure and high hardness, and it is difficult to remove water evenly. The penetration effect of salt, spices and other processing materials is poor, making it difficult to make pickling effect Achieve uniformity; the raw material structure of solanaceous vegetables is relatively loose, the hardness is smaller than that of tubers, there are more micro-channels in the flesh, the water is easier to remove, and it is easier to marinate evenly during pickling, and the water is removed and pickled simultaneously with tuber vegetables , fermentation and infiltration, the two cannot achieve the same effect; leaf vegetable raw materials combine the characteristics of both tuber vegetables and solanaceous vegetables, some raw materials are relatively dense in structure and relatively large in hardness, while others are loose in structure and Small thickness, small hardness, large surface area, because of these characteristics, it is difficult to remove water, pickle, ferment, infiltrate and store the three types of vegetable raw materials when processed together with tuber pickles or solanaceous pickles The effect is consistent, so the taste is uneven and the effect is poor
Because the raw material structures used by the three types of kimchi are different, in order to obtain a better taste, the three types of vegetable raw materials are usually processed into kimchi under different conditions, and then sold separately, although this solution is to a certain extent. It solves the problem of uniform taste of different types of kimchi, but the kimchi produced by different processing methods has different mouthfeel, and forcibly combining them to form mixed kimchi will cause mixed taste and reduce the mouthfeel adaptability of mixed kimchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The tuber raw material used in this embodiment is white radish, the solanaceous raw material is green pepper, and the leaf vegetable raw material is Chinese cabbage. Finally, these three types of raw materials will be made into mixed pickles.

[0048] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.03kg Atractylodes macrocephala, 0.02kg Radix Astragali, 0.02kg Polygonatum, 0.015kg Clove, 0.015kg Acanthopanax, 0.5kg Barley, 0.01kg Adenophora, 0.7kg Jujube, 0.2kg of rock sugar, 0.5kg of green pepper, 0.6kg of young ginger, 0.4kg of red pepper, 1.2kg of coriander, 0.2kg of star anise, 4kg of white radish and 3kg of Chinese cabbage. Mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1.5 hours, stir evenly, then use a nano grinder to grind for 2 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain a particle size ≤ 300nm The granules are added into 100kg of co...

Embodiment 2

[0059] The tuber raw material used in this embodiment is onion, the solanaceous raw material is eggplant, and the leafy vegetable raw material is celery. Finally, these three types of raw materials will be made into mixed pickles.

[0060] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.02kg Atractylodes macrocephala, 0.015kg Radix Astragali, 0.023kg Polygonatum, 0.017kg Clove, 0.013kg Acanthopanax, 0.6kg Job’s tears, 0.005kg Adenophora, 0.6kg Jujube, 0.25kg of rock sugar, 0.6kg of green pepper, 0.5kg of ginger, 0.5kg of red pepper, 0.8kg of coriander, 0.3kg of star anise, 3.5kg of onion and 3.5kg of celery. Mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1 hour, stir evenly, then use a nano grinder to grind for 3 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain particles with a particle size ≤ 300nm granules, adding these granules into 100kg of cold boil...

Embodiment 3

[0071] The tuber raw material used in this embodiment is young ginger, the solanaceous raw material is cucumber, and the leafy vegetable raw material is green vegetables. Finally, these three types of raw materials will be made into mixed pickles.

[0072] Make fruit and vegetable Chinese medicine flavor liquid: weigh 0.025kg of Atractylodes macrocephala, 0.015kg of Radix Astragali, 0.02kg of Polygonatum, 0.012kg of Clove, 0.015kg of Acanthopanax, 0.6kg of Job’s tears, 0.01kg of Adenophora, 0.8kg of Jujube, 0.25kg of rock sugar, 0.4kg of green pepper, 0.65kg of young ginger, 0.3kg of red pepper, 1.5kg of coriander, 0.3kg of star anise, 5.5kg of young ginger and 2.3kg of green vegetables. Carry out mechanical crushing and vibrating sieve 100 mesh sieve, then use a nano grinder to grind for 1 hour, stir evenly, then use a nano grinder to grind for 3 hours, and then use a tubular centrifuge to remove particles with a particle size greater than 300nm to obtain a particle size ≤ 300...

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PUM

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Abstract

The invention discloses a method for preparing mixed pickled vegetables through techniques of three-stage fermentation and positive and negative pressure synergistic permeation on fruit-vegetable traditional Chinese medicine flavored fluid. The method comprises the following steps of performing hot water treatment to remove raw flavor of raw materials, then performing second-stage moisture exhaust and second-stage baking through an intelligent air-source heat pump baking machine so as to obtain baked materials, performing low-temperature pickling under the condition of 4-5 DEG C, performing quick-freezing, then putting the frozen materials into a freezer, and performing freezing and pickling; performing permeation under the condition of positive and negative pressure synergistic treatment of fruit-vegetable traditional Chinese medicine flavored fermentation liquor and frozen pickled vegetable raw materials; firstly performing two-stage positive and negative pressure permeation on tuber raw materials; then adding eggplant fruit type raw materials, performing mixing, and performing one-stage positive and negative pressure permeation; and finally, adding leaf vegetable type raw materials, performing mixing, performing one-stage positive and negative pressure permeation, and performing nondestructive sterilization under superhigh pressure condition so as to obtain mixed pickled vegetable products. Through the adoption of the method disclosed by the invention, the mixed pickled vegetable products of which the mouth feel is harmonious and is closer to that of traditional fermented pickled vegetables can be prepared, and are free from raw flavor, low in nitrite content and high in production efficiency.

Description

technical field [0001] The invention relates to a method for preparing fermented pickles, more specifically, the invention relates to a method for preparing mixed pickles by utilizing the three-stage fermentation of fruit and vegetable flavor liquid and the cooperative osmosis technology of positive and negative pressure. Background technique [0002] At present, the production of Sichuan specialty kimchi still uses the traditional production method of salting first and then fermenting. The traditional production process has many disadvantages: (1) It is difficult to store fresh vegetable raw materials for a long time. In order to ensure the production and processing of kimchi in the later stage, the raw materials can only be pickled with high salt, which greatly limits the processing time of kimchi; (2) the dehydration of pickled vegetables in the early stage directly leads to the nitrite content of kimchi Relatively high; (3) the salting and dehydration process requires a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105
CPCA23L19/20A23L33/105Y02A40/90A23B7/105A23L27/10
Inventor 邢亚阁陈存坤车振明许青莲于晋泽王丽陈玲董成虎纪海鹏曹东王丹枫向文良
Owner XIHUA UNIV
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