Preparation method of in-bag fermented pickled Chinese cabbages

A cabbage and kimchi technology, applied in the fields of biotechnology and food, can solve problems such as difficulty in realizing large-scale standardized production, large discharge of high-salt and high-acid wastewater, unstable color and flavor, etc. Improve appearance and ensure the effect of color and luster

Pending Publication Date: 2018-12-18
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 cost of preparing cabbage 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 proposes a fermentation in a bag. The preparation method of cabbage kimchi

Method used

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  • Preparation method of in-bag fermented pickled Chinese cabbages
  • Preparation method of in-bag fermented pickled Chinese cabbages

Examples

Experimental program
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Effect test

Embodiment 1

[0100] This embodiment is illustrated by taking 100 kg of Chinese cabbage to make fermented Chinese cabbage kimchi after the pretreatment of Chinese cabbage as an example.

[0101] Pretreatment: Pretreat the cabbage, remove impurities and inedible parts, then process the cabbage into knots, wash and set aside.

[0102] Disinfection and cleaning: Take 100kg of the pretreated cabbage, treat it with trichloroisocyanuric acid with a mass concentration of 0.01g / kg for 3 minutes, rinse it with water for 3 minutes, and drain it for later use.

[0103] Dehydration: put the washed cabbage into the mixer, add 2kg of iodine-free salt, stir and leave for 5 hours, then use a three-legged centrifuge to dehydrate, and the three-legged centrifuge is centrifuged at a speed of 1000r / min for 3 minutes; The Chinese cabbage after dehydration is 72kg, and total yield is 72%. The cabbage of 72kg is put into the mixer again.

[0104] Raw material mix: according to 72kg dehydrated cabbage as the ben...

Embodiment 2

[0125] 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.

[0126] Fermentation: place the vacuum-sealed packaging bag at 28°C and ferment for 27 days to obtain a fermented cabbage kimchi product.

Embodiment 3

[0128] This embodiment is illustrated by taking 150 kg of Chinese cabbage to make fermented Chinese cabbage pickles as an example after the Chinese cabbage is pretreated.

[0129] Pretreatment: Pretreat the cabbage to remove impurities and inedible parts, then process the cabbage into chunks, wash and set aside.

[0130] Disinfection and cleaning: Take 150kg of the pretreated cabbage, treat it with trichloroisocyanuric acid with a mass concentration of 0.04g / ㎏ for 3 minutes, rinse it with clean water for 3 minutes, and drain it for later use.

[0131] Dehydration: Put the washed cabbage into the mixer, add 10.5kg of iodine-free salt, stir and let it stand for 8 hours, then use a three-legged centrifuge to dehydrate, and the three-legged centrifuge is centrifuged at a speed of 1800r / min for 3 minutes The cabbage after dehydration is 97.5kg, and the total yield is 65%. The cabbage of 97.5kg is put into the mixer again.

[0132] Raw materials: take 97.5kg of dehydrated cabbage ...

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Abstract

The invention discloses a preparation method of in-bag fermented pickled Chinese cabbages, belongs to the field of biotechnology and food and aims to solve the problems that the production cost of fermented pickled Chinese cabbages is high, the discharge of high-salt and high-acid wastewater is high, color and flavor are instable, fermentation is incontrollable and large-scale standard productioncannot be realized. Through control of raw material pretreatment, disinfection and cleaning, dehydration, mixing, vacuum bagging, fermentation and other steps, particularly control of addition of direct addition type lactic acid bacteria powder and primary metabolites thereof and parameters and indexes in the preparation process, the produced gas deterioration problem caused by mass propagation ofheterofermentation microorganisms can be effective solved, the color, flavor, crispness and fullness of the in-bag fermented pickled Chinese cabbages in the shelf life can be kept, no wastewater is produced, the in-bag fermented pickled Chinese cabbages can be sold directly after fermentation without secondary processing, and clean and standard processing preparation of fermented pickled Chinesecabbages is realized.

Description

technical field [0001] The invention relates to a method for preparing cabbage, in particular to a method for preparing fermented cabbage kimchi in a bag, and belongs 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 effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/135A23B7/155
CPCA23B7/155A23L19/20A23L33/135A23V2002/00A23V2200/04A23V2200/14A23V2200/3204A23V2400/169
Inventor 段振楠谢建将罗国超
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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