Method for making composite fermented pickled cabbage konjak

A compound type, pickled vegetable technology, applied in the direction of bacteria used in food preparation, food science, application, etc., to achieve the effect of nutritional content improvement, texture improvement, soft and strong taste

Active Publication Date: 2018-10-19
湖北聚汇农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] By retrieving the existing technologies at home and abroad, it is found that there is no preparation method of compound fermented pickled konjac at present. Therefore, the preparation method of compound fermented pickled konjac is a brand-new processing technology of pickled cabbage and konjac.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of composite fermented pickled konjac and preparation method thereof, its specific steps are as follows:

[0027] (1) Select fresh pickled cabbage with impurities such as cabbage heads, thread ends, moldy and rotten leaf stems removed, and 400g of air-dried diced radish (moisture content 18%).

[0028] (2) Put 40g of konjac fine powder, 1800g of water and 7g of edible alkali powder into the konjac fine powder machine (model TY-100), control the temperature at 95°C and puff for 30 minutes, then cool to room temperature to make solidified konjac semi-finished products, and shape Cut konjac into 1cm×1cm×2cm, select 1800g; glucomannan content 3.2g / 100g, calcium 40mg / 100g, selenium 0.3mg / 100g;

[0029] ⑶Put 2000g of pickled cabbage neatly in the soaking pool and soak in water (the ratio of material to water is 1:3), the water surface is 10cm higher than the material, add 2g of calcium chloride, 2g of citric acid, and 0.4g of lactic acid to soak for 8 hours, wash and d...

Embodiment 2

[0039] A preparation method for compound fermented pickled konjac, comprising the steps of:

[0040] ⑴Choose fresh pickled cabbage that removes impurities such as cabbage heads, thread ends, moldy rotten leaf stems, etc., and choose 400g of air-dried diced radish (water content 18%); In the powder machine (model TY-100), control the temperature at 95°C and expand for 30 minutes, then cool to room temperature to make solidified konjac semi-finished products, and cut the formed konjac into 1cm×1cm×2cm, select 1800g; glucomannan content 3.0 g / 100g, calcium 37mg / 100g, selenium 0.4mg / 100g

[0041] ⑶Put 2000g of pickled cabbage neatly in the soaking pool and soak in water (the ratio of material to water is 1:3), the water surface is 10cm higher than the material, add 2g of calcium chloride, 2g of citric acid, and 0.4g of lactic acid to soak for 8 hours, wash and drain Cut into pieces.

[0042] (4) Put 2000 g of chopped pickled cabbage into the fermentation tank, mix with 10 g of A...

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PUM

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Abstract

The invention belongs to the technical field of foods and discloses a method for making composite fermented pickled cabbage konjak. According to the method, pickled cabbage is firstly subjected to solid oxygen consumption fermentation with aspergillus niger, and furthermore liquid anaerobic fermentation is carried out with aroma-producing yeast and a lactic acid fermentation bacterial liquid. Richsaccharifying enzyme systems, amylase systems and cellulase systems can be generated through solid fermentation, so that the nutrient components and the texture of the pickled cabbage can be improved, and lactic acid fermentation can be rapidly completed; in a liquid fermentation process, the aroma-producing yeast generates special aroma substances and alcohol, lactic acid bacteria generate lactic acid and antibacterial factors, so that the product not only has thick and gentle fermented pickled cabbage flavor and chewable taste of konjak, but also is capable of inhibiting growth of harmful bacteria and improving quality; finally, the composite fermented pickled cabbage konjak made of combined konjak and spices through frying is pure in color, low in salt, high in elasticity, unique in flavor and good in after taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of compound fermented pickled konjac. Background technique [0002] Pickled cabbage is a mustard seed of the genus Brassica in the family Brassicaceae, and it is a variety of tillering mustard. There are many aliases for pickled cabbage. In Jiangsu and Zhejiang, it is called "Potherb mustard", "Nine head mustard" and "Shaocai". In Hunan and Hubei, it is called "Paicai". , eaten with petioles and leaves, the nutritional value is very high, according to analysis, the moisture in every 100 grams of pickled cabbage accounts for 91%, contains 1.9g of protein, 0.4g of fat, 2.9g of carbohydrates, 3.9g of ash, 73-235mg of calcium, phosphorus 43~64mg, iron 1.1~3.4mg. The vitamins necessary for the normal life activities of the human body are rich in vitamin content. There are 1.46-2.69 mg of carotene, 0.07 mg of thiamine (vitamin B1), 0.14 mg of riboflavin ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L19/20A23L11/00A23L27/60A23L29/00
CPCA23L11/01A23L19/03A23L19/115A23L19/20A23L27/60A23L29/065A23V2400/231
Inventor 高冰熊巍吴勇超何敏祁勇刚柳志杰任勰珂吴永康高泽鑫
Owner 湖北聚汇农业开发有限公司
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