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Enzyme pickled vegetables and preparation method thereof

A kimchi and enzyme technology, applied in the field of enzyme kimchi and its preparation, can solve the problems of air pollution, improper preservation, high nitrite content, etc.

Inactive Publication Date: 2018-11-30
NANTONG SHENGLIN GEER ELECTRONICS TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, many pairs of kimchi adopt the natural pickling process. The disadvantages of this process are: (1) high nitrite content, which is not conducive to human health; Odor, will pollute the air; (3) After a period of time, the taste will become soft and not brittle, and CaCl must be added 2 (4) Improper preservation and perishable
CN101904479A discloses a vegetable fermentation preparation method, in which temperature adjustment measures are taken during the fermentation pr

Method used

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  • Enzyme pickled vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1:

[0026] Step (1): Add 5 kg of apple, 5 kg of onion, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir well, keep at 25°C for 10 hours, raise the temperature to 36°C for 5 hours, then lower the temperature to 0°C for 5 hours, then Raise the temperature to 31℃ for 20 hours, then cool to 20℃;

[0027] Step (2): Cut 100 kilograms of cabbage and put the whole leaf into a container containing the mixture of step (1) temperature-regulated and fermented. The mixture should be covered with vegetables, and the mixture should be evenly mixed and sealed, and then set aside at 30°C 10 days;

[0028] Step (3): cooling the mixture obtained in step (2) to 0°C, bagging and sealing to obtain the product enzyme kimchi;

[0029] Step (4): Store the prod...

Example Embodiment

[0030] Example 2:

[0031] Step (1): Add 5 kg of apple, 5 kg of onion, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir well, keep at 25°C for 10 hours, raise the temperature to 36°C for 5 hours, then lower the temperature to 0°C for 5 hours, then Raise the temperature to 31℃ for 20 hours, then cool to 20℃;

[0032] Step (2): Cut 100 kilograms of white radishes into one-centimeter thick slices, and put them into a container containing the mixture after temperature adjustment and fermentation in step (1). The mixture should be covered with vegetables. The mixture should be evenly mixed and sealed at 30°C. Let stand for 10 days;

[0033] Step (3): cooling the mixture obtained in step (2) to 0°C, bagging and sealing to obtain the product enzyme kimchi; ...

Example Embodiment

[0035] Example 3:

[0036] Step (1): Add 5 kg of apple, 5 kg of onion, 0.5 kg of garlic, 0.5 kg of ginger powder, 0.1 kg of chili powder, 2 kg of salt, 1 kg of sugar, 0.1 kg of pepper powder, 0.2 kg of lactic acid bacteria, 0.2 kg of yeast, Put 0.2 kg of acetic acid bacteria into a container, add distilled water twice the mass of the above mixture, stir well, keep at 25°C for 10 hours, raise the temperature to 36°C for 5 hours, then lower the temperature to 0°C for 5 hours, then Raise the temperature to 35°C for 5 hours, then cool to 20°C;

[0037] Step (2): Cut 100 kilograms of cucumber into one-centimeter thick slices, and put them into a container containing the mixture after temperature adjustment and fermentation in step (1). The mixture should be covered with vegetables. After evenly mixing, it should be sealed and kept at 30℃. Set for 10 days;

[0038] Step (3): cooling the mixture obtained in step (2) to 0°C, bagging and sealing to obtain the product enzyme kimchi;

[0039] ...

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Abstract

The invention belongs to the field of deep processing of vegetables and particularly relates to enzyme pickled vegetables and a preparation method thereof. The preparation method of the enzyme pickledvegetables comprises the following steps: (1) pre-fermentation of auxiliary materials; (2) uniform mixing and sealing after addition of vegetables; (3) temperature reducing, cooling and bagging; and(4) discharging from a warehouse after placement for a period of time. The preparation method disclosed by the invention has simple and reasonable steps and can reduce the production cost, and the prepared product enzyme pickled vegetables have fresh and bright color and luster, no peculiar smell and off flavor, and longer brittleness-keeping time.

Description

technical field [0001] The invention belongs to the field of deep processing of vegetables, in particular to an enzyme pickle and a preparation method thereof. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. Therefore, modern people still know how to make kimchi in a living environment where the ingredients are secure. [0003] There are shadows of kimchi all over the world, and the flavor varies with different methods in different places. Among them, Fuling mustard, French pickled cucumbers, and German sweet and sour cabbage are also known as the three m...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/065
Inventor 孙佳慧
Owner NANTONG SHENGLIN GEER ELECTRONICS TECH CO LTD
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