Preparation method of fermented pickled fresh ginger in bag

A technology for ginger and kimchi, applied in the fields of biotechnology and food, can solve the problems of uncontrollable fermentation, unstable color and flavor, large discharge of high-salt and high-acid wastewater, etc.

Inactive Publication Date: 2018-12-07
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 of high production cost of ginger kimchi in the prior art, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, difficulty in realizing large-scale standardized production, etc., and provides a kind of in-bag fermented ginger kimchi preparation method

Method used

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  • Preparation method of fermented pickled fresh ginger in bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Example 1 Preparation of fermented ginger kimchi in a 200kg bag

[0091] A. Pretreatment

[0092] Wash the fresh ginger to remove impurities and set aside;

[0093] B. Disinfection and cleaning

[0094] The ginger pretreated in step A is disinfected with an aqueous solution of dichloroisocyanuric acid with a mass concentration of 1.00‰ for 3 minutes, and the total number of microorganisms is controlled to ≤300CFU / g; then rinsed with water for 4 minutes and drained to obtain ginger Raw materials, spare;

[0095] C. Preparation of fermentation solution

[0096] a. Weighing

[0097] Weigh 65% of raw ginger, 130Kg; prepare 35% of fermentation solution, 70kg;

[0098] Weigh the following materials based on the total weight of 200Kg:

[0099] Sodium ethylenediaminetetraacetate 0.05g / kg, 10g;

[0100] Potassium sorbate 0.20g / kg, 40g;

[0101] Sodium metabisulfite 0.10g / kg, 100g;

[0102] Sodium dehydroacetate 0.05g / kg, 10g;

[0103] Non-iodine salt 50.0g / kg, 10Kg;

[0104] Citric acid 1.00g / kg,...

Embodiment 2

[0116] Example 2 Preparation of fermented ginger kimchi in a 500kg bag

[0117] A. Pretreatment

[0118] Wash the fresh ginger to remove impurities and set aside;

[0119] B. Disinfection and cleaning

[0120] The ginger pretreated in step A was disinfected with an aqueous solution of trichloroisocyanuric acid with a mass concentration of 0.01‰ for 5 minutes, and the total number of microorganisms was controlled to ≤300CFU / g; then rinsed with water for 3 minutes and drained to obtain ginger Raw materials, spare;

[0121] C. Preparation of fermentation solution

[0122] a. Weighing

[0123] Weigh 30% of raw ginger, 150Kg; prepare 70% of fermentation solution, 350kg;

[0124] Weigh the following materials based on the total weight of 500Kg:

[0125] Sodium ethylenediaminetetraacetate 0.20g / kg, 100g;

[0126] Potassium sorbate 0.50g / kg, 250g;

[0127] Sodium metabisulfite 0.05g / kg, 25g;

[0128] Sodium dehydroacetate 0.30g / kg, 150g;

[0129] No iodine salt 130.0g / kg, 65Kg;

[0130] Citric acid 8.0...

Embodiment 3

[0142] Example 3 Preparation of fermented ginger kimchi in a 1000kg bag

[0143] A. Pretreatment

[0144] Wash the fresh ginger to remove impurities and set aside;

[0145] B. Disinfection and cleaning

[0146] The ginger pretreated in step A was disinfected with a chlorine dioxide aqueous solution with a mass concentration of 0.20‰ for 4 minutes to control the total number of microorganisms to ≤300CFU / g; rinsed with water for 5 minutes and drained to obtain raw ginger. spare;

[0147] C. Preparation of fermentation solution

[0148] a. Weighing

[0149] Weigh 50% of ginger raw material, 500Kg; prepare 50% of fermentation solution, 500kg;

[0150] Weigh the following materials based on the total weight of 1000Kg:

[0151] Sodium ethylenediaminetetraacetate 0.10g / kg, 100g;

[0152] Potassium sorbate 0.30g / kg, 300g;

[0153] Sodium metabisulfite 0.10g / kg, 100g;

[0154] Sodium dehydroacetate 0.20g / kg, 200g;

[0155] No iodine salt 50.0g / kg, 50Kg;

[0156] Citric acid 5.00g / kg, 5kg;

[0157] Compou...

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Abstract

The present invention provides a preparation method of fermented pickled fresh gingers in a bag and belongs to the fields of biotechnology and food. Aiming at problems that currently the prepared pickled fresh gingers are high in production cost; discharge of high-salt and high-acid wastewater is large; color, luster and flavor are unstable; fermentation is uncontrollable; large-scale standardizedproduction is difficult to achieve, etc. By controlling steps of raw material pretreating, disinfecting and washing, fermentation solution preparing, bagging, fermenting, etc., especially adding direct-vat set lactic acid bacterium powder and lactobacillus plantarum 360 primary metabolite products and controlling various parameters and indicators in the preparation, the preparation method can effectively avoid produced gas production deterioration due to mass proliferation of heterogeneous fermenting microorganisms, maintains color, luster, flavor and crispness of the fermented pickled freshgingers in the bag after the bagging during the shelf life, and does not produce waste water. Besides, the fermented pickled fresh gingers can be directly sold after the fermentation is completed anddo not need secondary processing. The preparation method realizes the cleaning, standardized, zero-emission processing and preparation of the pickled fresh gingers, and has relatively good social andeconomic benefits.

Description

Technical field [0001] The invention relates to a preparation method of ginger kimchi, in particular to a preparation method of fermented ginger kimchi in a bag, and belongs to the field of biotechnology and food. Background technique [0002] Kimchi is a salted product processed by wet fermentation, which is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and sanitary, safe and reliable, delicious in flavor, and good for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, moisture, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), which can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites. At the same time, it is moderately salty and acidic, delicious and tender. It can increase appetite, help digestion, and has certain health effects. According to exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23L19/20A23L33/00A23V2200/32A23V2200/048
Inventor 景晓青谢建将邓吉
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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