Preparation method for pickled green vegetable fermented in bag

A green vegetable and kimchi technology, which is applied in the fields of biotechnology and food, can solve the problems of difficult to realize large-scale standardized production, high production cost of fermented green vegetable kimchi, large discharge of high-salt and high-acid wastewater, etc., and achieve good fragrance and taste. Infection by pathogenic bacteria, effect of promoting normal progress

Inactive Publication Date: 2018-11-16
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to overcome the problems in the prior art of high production cost for preparing fermented green vegetable kimchi, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, and difficulty in realizing large-scale standardized production. Preparation method of fermented green vegetable kimchi in bags

Method used

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  • Preparation method for pickled green vegetable fermented in bag
  • Preparation method for pickled green vegetable fermented in bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] This embodiment is illustrated by taking 500 kg of green vegetables to make fermented green vegetable kimchi as an example after the green vegetables are pretreated.

[0098] Pretreatment: pretreat the green vegetables to remove impurities and inedible parts, then process the green vegetables into nodular shapes, wash them, and set aside.

[0099] Disinfection and cleaning: Take 500kg of pretreated vegetables, treat them with trichloroisocyanuric acid with a mass concentration of 0.01g / kg for 3 minutes, rinse them with water for 3 minutes, and drain them for later use.

[0100] Dehydration: put the rinsed greens into a mixer, add 10kg of iodine-free salt, stir and let stand for 5 hours, then use a three-legged centrifuge to centrifuge and dehydrate at a speed of 1000r / min for 3 minutes; The green vegetables after dehydration are 310kg, and the total yield is 62%. The green vegetables of 310kg are put into the mixer again.

[0101] Raw materials: take 310kg of dehydrat...

Embodiment 2

[0119] The difference between this example and Example 1 is that this example uses chlorine dioxide with a mass concentration of 0.10 g / kg for 5 minutes, then rinses with water for 5 minutes, and drains for later use.

[0120] Fermentation: place the vacuum-sealed packaging bag under the condition of 28° C., and ferment for 54 days to obtain a fermented vegetable kimchi product.

Embodiment 3

[0122] This embodiment is illustrated by taking 100 kg of green vegetables to make fermented green vegetable kimchi as an example after the green vegetables are pretreated.

[0123] Pretreatment: pretreat the green vegetables to remove impurities and inedible parts, then process the green vegetables into lumps, wash and set aside.

[0124] Disinfection and cleaning: Take 100kg of pretreated vegetables, treat them with trichloroisocyanuric acid with a mass concentration of 0.05g / ㎏ for 5 minutes, rinse them with clean water for 5 minutes, and drain them for later use.

[0125] Dehydration: Put the washed greens into a mixer, add 8kg of iodine-free salt, stir and place for 24 hours, and then use a three-legged centrifuge to dehydrate, and the three-legged centrifuge is centrifuged at a speed of 2000r / min for 8 minutes; The green vegetables after dehydration are 50kg, and total yield is 50%. The green vegetables of 50kg are put into the mixer again.

[0126] Raw materials: take ...

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PUM

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Abstract

The invention discloses a preparation method for a pickled green vegetable fermented in bag, belonging to the fields of biotechnology and food. Conventional preparation methods for fermented pickled green vegetables have the problems of high production cost, great emission of high-salt high-acid waste water, unstable flavor, uncontrollable fermentation, difficulty in realizing large-scale standardproduction and the like; directed at the problems, the preparation method of invention performs control on the steps of raw material pretreatment, disinfection and cleaning, dehydration, condiment blending, packaging, fermentation and the like, especially conducts addition of ready-to-use lactic acid bacteria powder and a Lactobacillus plantarum 360 primary metabolite product and controlling of each parameter and each index in the process of preparation, so the preparation method can avoid the problem of deterioration due to gas generation by substantially propagated heterofermentation microbes, maintains the color, flavor and plumpness of the pickled green vegetable fermented in the bag after bagging, and does not produce waste water; and the produced pickled green vegetable fermented inthe bag can be directly sold after completion of fermentation and does not need secondary processing, so clean and standard processing and preparation of the fermented pickled green vegetable is realized.

Description

technical field [0001] The invention relates to a method for preparing fermented green vegetable kimchi in a bag, belonging to the fields of biotechnology and food. Background technique [0002] Kimchi is a kind of brine soaked product processed by wet fermentation, and it is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and hygienic, safe and reliable, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites, and at the same time, it is moderately salty and sour, delicious and tender. It can increase appetite, help digestion, and has certain health care effects. According to test reports, various pat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00A23L33/135A23B7/155
CPCA23B7/155A23L19/20A23L33/00A23L33/135A23V2002/00A23V2400/169A23V2200/10A23V2200/3204
Inventor 罗国超段振楠谢建将
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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