Method for making bagged fermented preserved pickled vegetables

A technology of pickled mustard and kimchi, which is applied in the field of biotechnology and food, and can solve the problems of difficulty in realizing large-scale standardized production, high production cost of fermented mustard and kimchi, and large discharge of high-salt and high-acid wastewater, so as to inhibit the infection of pathogenic bacteria , prevent oxidation and discoloration, and promote the normal effect

Inactive Publication Date: 2018-12-28
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 in the prior art that the production cost of fermented mustard pickles is high, the discharge of high-salt and high-acid wastewater is larg

Method used

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  • Method for making bagged fermented preserved pickled vegetables
  • Method for making bagged fermented preserved pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] This embodiment is described by taking 100 kg of pickled mustard to make fermented pickled mustard as an example after pretreatment.

[0098] Pretreatment: Pretreatment the pickled mustard to remove impurities and inedible parts, then process the pickled mustard into knots, wash and set aside.

[0099] Disinfection and cleaning: Take 100kg of the pretreated pickled mustard, treat it with trichloroisocyanuric acid with a mass concentration of 0.01g / ㎏ for 3 minutes, rinse it with water for 3 minutes, and drain it for later use.

[0100] Dehydration: put the washed pickled mustard into a blender, add 2kg of iodine-free salt, leave it for 5 hours after stirring, and then use a three-legged centrifuge to centrifuge for 3 minutes at a speed of 1000r / min; The mustard mustard after dehydration is 78kg, and total yield is 78%. The pickled mustard of 78kg is put into the mixer again.

[0101] Raw materials: take 78kg of dehydrated pickled mustard as the benchmark, and weigh the...

Embodiment 2

[0119] 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.

Embodiment 3

[0121] This embodiment is described by taking 200 kg of pickled mustard to make fermented pickled mustard as an example after pretreatment.

[0122] Pretreatment: Pretreatment the pickled mustard to remove impurities and inedible parts, then process the pickled mustard into blocks, wash and set aside.

[0123] Disinfection and cleaning: Take 200kg of the pretreated pickled mustard, treat it with trichloroisocyanuric acid with a mass concentration of 0.05g / ㎏ for 5 minutes, rinse it with water for 5 minutes, and drain it for later use.

[0124] Dehydration: put the washed pickled mustard into a mixer, add 16kg of iodine-free salt, stir for 19 hours, and then use a three-legged centrifuge for centrifugal dehydration. The three-legged centrifuge is centrifuged at a speed of 2000r / min for 10 minutes; Mustard mustard after dehydration is 110kg, and total yield is 55%. The pickled mustard of 110kg is put into the mixer again.

[0125] Raw materials: take 110kg of dehydrated pickled...

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Abstract

The invention discloses a method for making bagged fermented preserved pickled vegetables, belongs to the fields of biological techniques and foods and aims to solve the problems that conventional fermented preserved pickled vegetables are high in production cost, large in salt and waste acid wastewater emission, instable in color and flavor, uncontrollable in fermentation, hard in on-scale standard production, and the like. By adopting the method, steps of raw material pretreatment, sterilization and cleaning, dehydration, mixing, packaging, fermentation and the like are controlled, particularly directly added lactic acid bacterium powder and primary metabolites thereof are added, and parameters and indexes in the making process are controlled, so that the problem of gas generation deterioration caused by massive propagation of heterofermentation microorganisms can be effectively avoided, the color, the flavor, the crispiness and the fullness of fermented preserved pickled vegetablesin bags within the expiration date can be maintained, no wastewater is generated, the vegetables can be directly sold after fermentation is completed, no secondary processing is needed, and cleaning and standard processing and making of fermented preserved pickled vegetables are achieved.

Description

technical field [0001] The invention relates to a method for preparing pickles fermented in bags, belonging 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 effects. According to test reports, various pathogenic bacteria...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2400/169A23V2250/1614A23V2250/1624A23V2250/032
Inventor 闾中平谢建将罗国超
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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