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

A vacuum decompression and ultrasonic-assisted technology, applied in climate change adaptation, food science, etc., can solve problems such as poor flavor, long fermentation time, uncontrollable flavor, etc., achieve enhanced diffusion performance and permeability, and unique crisp and tender texture Spicy taste, good effect of unique spicy taste

Inactive Publication Date: 2018-12-28
CHENGDU YINGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of low-salt sauerkraut: washing, removing impurities, and desalting the semi-finished sauerkraut (salted dish) after the primary fermentation to obtain low-salt sauerkraut with a salt content of less than 3% and a complete shape;

[0027] (2) Ultrasonic-enzyme treatment: Take 60kg of low-salt pickled vegetables, 40kg of water, and 400g of alliinase into an ultrasonic machine, and treat for 10 minutes under the condition of ultrasonic power of 1000w;

[0028] (3) Preparation of marinade: Put 10kg of spices and 15kg of brown sugar into 71kg of tap water, heat to boil and continue to cook for 30 minutes. After cooling to 25°C, add 1kg of salt, 2.5kg of citric acid, and 0.5kg of lactic acid;

[0029] (4) Pickling treatment: Put the pickled cabbage after ultrasonic treatment in a vacuum pickling machine, add pickling solution, adjust the vacuum degree to 0.085MPa, and the temperature to 22.5°C, extract the vacuum for 30 minutes, then let it stand for 6 hours a...

Embodiment 2

[0031] (1) Preparation of low-salt sauerkraut: washing, removing impurities, and desalting the semi-finished sauerkraut (salted dish) after the primary fermentation to obtain low-salt sauerkraut with a salt content of less than 3% and a complete shape;

[0032] (2) Ultrasonic-enzyme treatment: Take 60kg of low-salt pickled vegetables, 40kg of water, and 400g of alliinase into an ultrasonic machine, and treat for 10 minutes under the condition of ultrasonic power of 1000w;

[0033] (3) Preparation of marinade: Put 10kg of spices and 15kg of brown sugar into 71kg of tap water, heat to boil and continue to cook for 30 minutes. After cooling to 25°C, add 1kg of salt, 2.5kg of citric acid, and 0.5kg of lactic acid;

[0034] (4) Pickling treatment: put the pickled cabbage after ultrasonic treatment in a vacuum pickling machine, add pickling liquid, adjust the vacuum degree to 0.08MPa, the temperature is 25°C, extract the vacuum for 30min, then let it stand for 6 hours and take it out...

Embodiment 3

[0036] (1) Preparation of low-salt sauerkraut: washing, removing impurities, and desalting the semi-finished sauerkraut (salted dish) after the primary fermentation to obtain low-salt sauerkraut with a salt content of less than 3% and a complete shape;

[0037] (2) Ultrasonic-enzyme treatment: Take 60kg of low-salt pickled vegetables, 40kg of water, and 400g of alliinase into an ultrasonic machine, and treat for 10 minutes under the condition of ultrasonic power of 1000w;

[0038] (3) Preparation of marinade: Put 10kg of spices and 15kg of brown sugar into 71kg of tap water, heat to boil and continue to cook for 30 minutes. After cooling to 25°C, add 1kg of salt, 2.5kg of citric acid, and 0.5kg of lactic acid;

[0039] (4) Pickling treatment: put the pickled cabbage after ultrasonic treatment in a vacuum pickling machine, add pickling liquid, adjust the vacuum degree to 0.09MPa, the temperature is 20°C, extract the vacuum for 30min, then let it stand for 6 hours and take it out...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00A23L5/30
CPCA23L5/32A23L19/20A23L29/06Y02A40/90
Inventor 吴昌建
Owner CHENGDU YINGYU FOOD
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