Preparation method of slightly fermented modern pickled vegetables

A shallow fermentation and pickle technology, which is applied to the field of modern pickle preparation with shallow fermentation, can solve the problems of inactive lactic acid bacteria, short shelf life of pickles and high nitrite, and achieve the effects of long shelf life, uniform flavor and high safety.

Pending Publication Date: 2018-06-29
吉香居食品股份有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] In the late stage of fermentation, traditional kimchi is mainly fermented by Lactobacillus, which has strong acid resistance. In the late stage of fermentation, the acidity is too high, and most of them use sterilization methods to improve the shelf life of kimchi. soften
"Bathing" kimchi often appears in modern catering, which is a kind of timeliness. Customers often eat under-fermented vegetables, which is easy to cause excessive nitrite and cause health effects

Method used

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  • Preparation method of slightly fermented modern pickled vegetables
  • Preparation method of slightly fermented modern pickled vegetables

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Embodiment 1

[0023] A kind of shallow fermented modern kimchi preparation method, it comprises the following steps:

[0024] (1) Kimchi mother water sediment: The pickle mother water fermented for more than one year was centrifuged at 8000r / min for 10min at low temperature to collect the sediment.

[0025] (2) Shallow fermentation of kimchi: Screen the fresh head cabbage used for fermentation, wash it, drain it and blanch it in boiling water for 1mm to remove the raw smell of fresh vegetables and kill the microorganisms on the surface of vegetables. After the vegetables are taken out of the boiling water, add edible salt immediately, sprinkle evenly on the surface, the salinity is 4% of the vegetable mass, spread the salt evenly on the surface of the vegetables after the vegetables are cooled, then seal and salt for 6 hours, and collect the salted salt Mix the water with the sediment in step (1) at a ratio of 5:1, smear it on the surface of the salted vegetables, and seal and lightly ferme...

Embodiment 2

[0031] A kind of shallow fermented modern kimchi preparation method, it comprises the following steps:

[0032] (1) Kimchi mother water sediment: The pickle mother water fermented for more than one year was centrifuged at 8000r / min for 10min at low temperature to collect the sediment.

[0033] (2) Shallow fermentation of kimchi: Screen the fresh head cabbage used for fermentation, wash it, drain it and blanch it in boiling water for 1mm to remove the raw smell of fresh vegetables and kill the microorganisms on the surface of vegetables. After the vegetables are taken out of the boiling water, add edible salt immediately, sprinkle evenly on the surface, the salinity is 4% of the vegetable mass, spread the salt evenly on the surface of the vegetables after the vegetables are cooled, then seal and salt for 6 hours, and collect the salted salt Mix the water with the sediment in step (1) at a ratio of 5:1, smear it on the surface of the salted vegetables, and seal and lightly ferme...

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Abstract

The invention relates to the technical field of processing of pickled vegetables and particularly relates to a preparation method of slightly fermented modern pickled vegetables. The method comprisesthe following steps: (1) pretreatment of raw materials of pickled vegetables; (2) disinfection treatment of pickle jars; (3) preparation of seasoning water; (4) treatment of precipitate in mother liquor of the pickled vegetables; (5) preparation of the pickled vegetables; and (6) post maturation and packaging of the pickled vegetables. The modern pickled vegetables prepared by the method have a long shelf life and high safety, and the pickled vegetables reserve the essence of lactic acid bacteria and have clear and crisp mouthfeel, good flavor and appropriate acidity.

Description

technical field [0001] The invention relates to the technical field of kimchi processing, in particular to a shallow-fermented modern kimchi preparation method. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by lactic acid bacteria. It is rich in the dominant probiotic flora dominated by lactic acid bacteria. The product has the characteristics of "fragrance, tenderness and refreshing". Pickling fermentation of kimchi is a "cold processing" of fresh vegetables. The metabolic activities of beneficial microorganisms run through at room temperature or low temperature. Pickling and fermentation are accompanied by a series of complex changes in physical, chemical and biological reactions, which not only endow It improves the unique color, aroma and taste of kimchi products, and increases the nutritional value of kimchi, so that kimchi, a traditional fermented food, has been passed down for thousands of years and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 丁文军陈功王艳丽颜正财汪维龙汪冬冬彭灯水
Owner 吉香居食品股份有限公司
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