Preparation method of in-bag fermented pickled radishes

A radish and pickle technology, applied in the fields of biotechnology and food, can solve the problems of difficulty in realizing large-scale standardized production, large discharge of high-salt and high-acid wastewater, unstable color and flavor, etc. Promote normal progress and ensure the effect of color and luster

Pending Publication Date: 2019-01-04
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The present invention aims to overcome the problems in the prior art such as high cost of preparing radish, large discharge of high-salt and high-acid wastewater, unstable

Method used

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  • Preparation method of in-bag fermented pickled radishes
  • Preparation method of in-bag fermented pickled radishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] This embodiment is illustrated by taking 70 kg of radish to make fermented radish pickles as an example after the radish is pretreated.

[0099] Pretreatment: Carry out pretreatment on the radish, arrange and remove impurities and inedible parts, then process the radish into nodules, wash and set aside.

[0100] Disinfection and cleaning: Take 70kg of the pretreated radish, treat it with trichloroisocyanuric acid with a mass concentration of 0.01g / kg for 3 minutes, rinse it with clean water for 3 minutes, and drain it for later use.

[0101] Dehydration: Put the rinsed radish into a blender, add 2.1kg of iodine-free salt, stir and place it for 6.5 hours, and then use a three-legged centrifuge for centrifugal dehydration. The three-legged centrifuge is centrifuged at a speed of 1000r / min for 3min The radish after dehydration is 44.8kg, and the total yield is 64%. The radish of 44.8kg is put into the blender again.

[0102] Raw material mix: according to 44.8kg dehydrat...

Embodiment 2

[0120] The difference between this example and Example 1 is that this example uses chlorine dioxide with a mass concentration of 0.18 g / kg for 4.5 minutes, then rinses with water for 3.5 minutes, and drains for later use.

[0121] Fermentation: place the vacuum-sealed packaging bag at 28°C and ferment for 17 days to obtain a fermented radish kimchi product.

Embodiment 3

[0123] This embodiment is illustrated by taking 1000 kg of radish to make fermented radish pickles as an example after the radish is pretreated.

[0124] Pretreatment: Carry out pretreatment on the radish, arrange and remove impurities and inedible parts, then process the radish into blocks, wash and set aside.

[0125] Disinfection and cleaning: Take 1000kg of the pretreated radish, treat it with trichloroisocyanuric acid with a mass concentration of 0.05g / kg for 5 minutes, rinse it with water for 5 minutes, and drain it for later use.

[0126] Dehydration: Put the rinsed radish into a mixer, add 65kg of iodine-free salt, stir and place for 24 hours, then use a three-legged centrifuge for centrifugal dehydration at a speed of 2000r / min for 10 minutes; The radish after dehydration is 500kg, and the total yield is 50%. The radish of 500kg is put into the mixer again.

[0127] Raw materials: take 500kg of dehydrated radish as the benchmark, and weigh the following materials in...

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PUM

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Abstract

The invention discloses a preparation method of in-bag fermented pickled radishes, and belongs to the field of biological technologies and food. The invention aims to solve the problems that the production cost for preparation of the fermented pickled radishes at present is high, salt and acid are high, the waste water drainage amount is large, the color and flavor are unstable, fermentation is not controllable, large-scale standard production is difficult to realize and the like. Steps of raw material pretreatment, sterilizing and cleaning, dewatering, blending, vacuum bagging, fermentation and the like are controlled, particularly, ready-to-use lactobacillus powder and primary metabolites thereof are added and various parameters and indexes in a preparation process are controlled, the problem that gas produced from mass propagation of special-shaped fermentation microorganisms goes bad can be avoided effectively, the color, flavor, brittleness and plumpness of the in-bag fermented pickled radishes in expiration date after the fermented pickled radishes are bagged are maintained, waste water is not generated, after fermentation is finished, the pickled radishes can be directly sold, secondary processing is not required, and thus, clean and standard processing of the fermented pickled radishes is realized.

Description

technical field [0001] The invention relates to a method for preparing fermented radish kimchi, in particular to a method for preparing fermented radish in a bag, and belongs 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 ca...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 段振楠闾中平罗国超
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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