Secondary fermentation process of pickled Chinese cabbages

A secondary fermentation and fermentation process technology, applied in the field of food processing, can solve the problem of low content of flavor substances, achieve better flavor, rich nutrition, and improve the effect of ability

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

[0008] Aiming at the problem that the overall content of flavor substances in the current pickled cabbage fermentation process is low, the applicant has specially done the following research:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Wash the semi-finished sauerkraut (salted vegetables) after the primary fermentation, remove impurities, and desalinate to obtain low-salt salted vegetables with a salt content of less than 3%;

[0032] (2) Put low-salt salted vegetables and secondary fermentation water into jars at a mass ratio of 1:1 for secondary fermentation;

[0033] (3) Preparation of secondary fermentation water: put 25kg of spices and 18kg of brown sugar into 45kg of tap water, cook in boiling water for 30 minutes, add 2kg of salt and 10kg of pickled pepper water after cooling to 25°C;

[0034] (4) Seal and ferment the salted vegetables after entering the altar, and double seal the inside and outside of the altar;

[0035] (5) Take out the altar after 3 days of fermentation to obtain pickled cabbage products.

Embodiment 2

[0037] (1) Wash the semi-finished sauerkraut (salted vegetables) after the primary fermentation, remove impurities, and desalinate to obtain low-salt salted vegetables with a salt content of less than 3%;

[0038] (2) Put the above-mentioned low-salt salted vegetables and secondary fermentation water in a jar at a mass ratio of 1:1 for secondary fermentation;

[0039] (3) Preparation of secondary fermentation water: put 25kg of spices and 18kg of brown sugar into 45kg of tap water, cook in boiling water for 35 minutes, add 2kg of salt and 10kg of pickled pepper water after cooling to 25°C;

[0040] (4) Seal and ferment the salted vegetables after entering the altar, and double seal the inside and outside of the altar;

[0041] (5) After 4 days of fermentation, take out the altar to obtain the pickled cabbage product.

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PUM

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Abstract

The invention discloses a secondary fermentation process of pickled Chinese cabbages. Salted vegetables are cleaned, impurities are removed, an equal mass of secondary fermentation water is added fordual-seal fermentation after desalting treatment, and the pickled Chinese cabbages can be obtained through fermentation for 3-4 days. The secondary fermentation process of pickled Chinese cabbages adopts the mass ratio 1:1 of the low-salt salted vegetables and the secondary fermentation water for storage in jars, so that the characteristic flavor substance contents and types of the product are increased; the secondary fermentation water is obtained by boiling spices and brown sugar jointly, so that a microbial fermentation substrate is rich in nutrition, the capability of decomposing carbohydrate and other substances in microbial degradable pickled Chinese cabbages is improved, and more flavor substances are released; in addition, dual sealing is performed after storage in jars, the fermentation time is controlled to 3-4 days, the flavor substances released by the microbial fermentation substrate have good flavors such as aroma and flower and fruit flavors, and the process is simple and suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a secondary fermentation process of pickled cabbage. 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 sauerkraut is huge. However, pickled cabbage is a chara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 吴昌建
Owner CHENGDU YINGYU FOOD
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