Preparation method for quickly processing pickled vegetables by cold pickling

A kimchi and fast technology, applied in the direction of food science, can solve the problems such as the inability to pickle the Sichuan kimchi flavor, the softening of the kimchi, and the impact on the quality of the kimchi, so as to achieve the effect of enhancing the added value of the product, the rich flavor and the crisp taste.

Inactive Publication Date: 2019-01-04
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Then, the actual traditional Sichuan kimchi is affected by the season, environment, and technology. The fermentation time is as long as 5-20 days. processing, the essence of kimchi is lost,

Method used

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  • Preparation method for quickly processing pickled vegetables by cold pickling
  • Preparation method for quickly processing pickled vegetables by cold pickling

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1:

[0026] A method for preparing cold pickles for rapid processing of kimchi includes the following steps:

[0027] (1) Preparation of kimchi mother water bacterial powder: filter the fermented mature kimchi water with 6 layers of sterile gauze, cold centrifuge the filtered liquid at 6000r / min for 5 minutes, collect the centrifugal sediment, and measure it by mass. Centrifugation sediment: skimmed milk powder: sorbitol: glucose: Tween=100:5:0.5:2:0.5, mix and freeze-dry, cold trap temperature -45℃, plate temperature 20℃, freeze-drying time 24h, prepare Into kimchi fungus powder.

[0028] (2) Preparation of dehydrated salted vegetables: the fresh radishes used for fermentation are screened, cleaned, drained and blanched in boiling water for 1 min to remove the raw flavor of the fresh vegetables and kill the microorganisms on the surface of the vegetables. Add edible salt immediately after removing the vegetables from boiling water, and sprinkle them evenly on the su...

Example Embodiment

[0033] Example 2:

[0034] A method for preparing cold pickles for rapid processing of kimchi. The steps and parameters of the method are the same as those in Example 1. Only the formula of the spice in the preparation step of the spice liquid in step (3) is changed, 5 parts of garlic, 3 parts of ginger, and star anise 2 parts, 0.5 parts of Chinese pepper, 2 parts of vanilla, 2 parts of licorice and 1 part of cardamom.

[0035] The final prepared fermented ripe kimchi was tested.

Example Embodiment

[0036] Example 3:

[0037] A method for preparing cold pickles for rapid processing of kimchi. The steps and parameters of the method are the same as those in Example 1. Only the mixing ratio of kimchi powder, flavor emulsion and dehydrated salted vegetables in step (6) is adjusted, specifically adjusted to 1 :10:100.

[0038] The final prepared fermented ripe kimchi was tested.

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PUM

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Abstract

The invention belongs to the field of pickled vegetable processing and particularly relates to a preparation method for quickly processing pickled vegetables by cold pickling. The method includes steps 1) pickled vegetable mother liquor bacterial powder preparation; 2) pickled vegetable salting; 3) spice liquid preparation; 4) flavor liquid preparation; 5) flavor emulsion liquid preparation; 6) stirring. The method enables quick forming of the pickled vegetables and is suitable for industrial production, and excessive sourness or softness of the pickled vegetables can be prevented; high-activity lactic acid bacteria in the pickled vegetables are kept, and safety of the pickled vegetables is improved; a product is uniform in flavor, free of spice residues, crispy in taste and appropriate insourness.

Description

technical field [0001] The invention belongs to the field of kimchi processing, in particular to a preparation method for cold soaking quick processing kimchi. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by lactic acid bacteria. It is rich in the dominant probiotic flora dominated by lactic acid bacteria. The product has the characteristics of fragrance, tender crispness and refreshing taste. Pickling fermentation of kimchi is a "cold processing" of fresh vegetables. The metabolic activities of beneficial microorganisms run through at room temperature or low temperature. Pickling and fermentation are accompanied by a series of complex changes in physical, chemical and biological reactions, which not only endow It improves the unique color, aroma and taste of kimchi products, and increases the nutritional value of kimchi, so that kimchi, a traditional fermented food, has been passed down for thousands of yea...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/10A23L29/00
CPCA23L19/20A23L27/10A23L29/03
Inventor 汪冬冬陈功张其圣李恒唐垚蔡地烽明建英
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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