Method for preparing pickled vegetables by ultrasonic assisted and vacuum decompression technology

Abstract

The invention discloses a method for preparing pickled vegetables by ultrasonic assisted and vacuum decompression technology. The method includes desalting low salt salted vegetables, adding water andalliinase, conducting 1000W ultrasonic treatment for 10 min, taking out pickled vegetables and placing the vegetables in a vacuum pickling machine, adding marinade, treating the vegetables at 0.08-0.09 MPa for 30 min, standing for 6-12 h, taking the vegetables out and packaging to obtain a finished product. After ultrasonic treatment of the pickled vegetables, the cell water binding capacity of plant tissues of the pickled vegetables is decreased, and theplasmolysis is further improved. On one hand, the brittleness of the product is improved; on the other hand, flavor substances can enter tissue cells easily. In addition, the alliinase is added into the low salt salted vegetables for ultrasonic treatment before pickling, the crisp texture and the good special spicy taste can be formed favorably in the vegetables, the better taste can be achieved, and the method is simple in process and suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing pickled cabbage using ultrasonic assistance and vacuum decompression technology. Background technique [0002] Kimchi is a vegetable fermented product made from raw vegetables, soaked in a certain concentration of saline, with active lactic acid bacteria as the dominant probiotic group, and anaerobic or facultative anaerobic fermentation. Kimchi has a crisp texture, soft sour taste, delicious taste, and various varieties. It is rich in carbohydrates, vitamins, beneficial trace elements and active lactic acid bacteria, which can increase appetite and help digestion. Therefore, it is favored by consumers and is an excellent tradition. Fermented foods. [0003] Pickled cabbage made from cabbage through fermentation process is the most popular condiment in Sichuan and Southwest China. The main auxiliary material of raw materials, therefore, the demand for sauer...

AI Technical Summary

Problems solved by technology

However, pickled cabbage is a characteristic fermented product in Sichuan. Its production process is still very traditional and the technology is backward. The existing problems include: the fermentation process is uncontrollable, the fermentation time is long, too much salt is used, and the desalination process leads to a large amount of waste of salt water and pollutes the environment.

Compared with the traditional production method of sauerkraut, this patent has no obvious improvement, cannot effectively improve the product flavor, and does not show obvious differences in traditional techniques

[0005] At present, the sauerkraut products on the market have poor flavor, and the fermentation process is traditional, the fermentation time is long, the flavor is uncontrollable, and the randomness is large