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Pickled vegetable mother solution, preparation method thereof and pickled vegetables prepared based on pickled vegetable mother solution

A kind of kimchi and mother liquor technology is applied in kimchi. It can solve the problems of mother liquor turbidity and flowering, and achieve the effect of preventing flowering by fermentation and high food safety

Inactive Publication Date: 2019-02-05
彭均
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems existing in the prior art, the invention provides a kind of pickle mother liquor, its preparation method and pickles prepared based on the pickle mother liquor, which solves the problems of mother liquor turbidity and unripe flowers that are easy to occur in the fermentation process, and ensures that the pickles are delicious, delicious and delicious. rich taste

Method used

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  • Pickled vegetable mother solution, preparation method thereof and pickled vegetables prepared based on pickled vegetable mother solution
  • Pickled vegetable mother solution, preparation method thereof and pickled vegetables prepared based on pickled vegetable mother solution
  • Pickled vegetable mother solution, preparation method thereof and pickled vegetables prepared based on pickled vegetable mother solution

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Embodiment 1

[0024] The present embodiment provides a kind of preparation method of kimchi mother liquor, comprises the steps:

[0025] (1) 50g of garlic and 100g of ginger are directly crushed and squeezed to obtain garlic juice and ginger juice;

[0026] (2) Mix 350g of salt and 4500g of pure water with a conductivity of 0.1μs / cm in a ceramic single-glazed kimchi jar for full dissolution, then add 30g of bay leaves, 40g of rock sugar, 60g of fennel, 50g of amomum, 80g of star anise, and 120g of Tangerine peel, 180g green peppercorns, 1200g peppers, 2500g radishes, 300g white wine with a degree of 56% vol, garlic juice and ginger juice obtained in step (1), and stir for 30min at a speed of 20-22r / min with clean and oil-free long chopsticks, complete Finally, press down the raw materials in the tank until they are completely immersed in salt water, and finally add a kimchi cover, add water slightly lower than the edge of the top plate to seal, and add 10-15g of salt to the sealing water of...

Embodiment 2

[0030] The present embodiment provides a kind of preparation method of kimchi mother liquor, comprises the steps:

[0031] (1) 30g of garlic and 80g of ginger are directly crushed and squeezed to obtain garlic juice and ginger juice;

[0032] (2) Mix 450g of salt and 3500g of pure water with a conductivity of 0.08μs / cm in a ceramic single-glazed kimchi jar for full dissolution, then add 50g of bay leaves, 60g of rock sugar, 40g of fennel, 65g of amomum, 100g of star anise, 80g of Tangerine peel, 220g green peppercorns, 800g peppers, 3500g radishes, 200g white wine with a degree of 62% vol, garlic juice and ginger juice obtained in step (1), and stir with clean oil-free long chopsticks at a speed of 38-40r / min for 20min, complete Finally, press down the raw materials in the tank until they are completely immersed in salt water, and finally add a kimchi cover, add water slightly lower than the edge of the top plate to seal, and add 10-15g of salt to the sealing water of the top ...

Embodiment 3

[0036] The present embodiment provides a kind of preparation method of kimchi mother liquor, comprises the steps:

[0037] (1) 40g of garlic and 90g of ginger are directly crushed and squeezed to obtain garlic juice and ginger juice;

[0038] (2) Mix 400g of salt and 4000g of pure water with a conductivity of 0.06μs / cm in a ceramic single-glazed kimchi jar for full dissolution, then add 40g of bay leaves, 50g of rock sugar, 50g of fennel, 58g of amomum, 90g of star anise, 100g of Tangerine peel, 200g green peppercorns, 1000g peppers, 3000g radishes, 250g white wine with a concentration of 60% vol, garlic juice and ginger juice obtained in step (1), and stir for 25min at a speed of 29-31r / min with clean and oil-free long chopsticks to complete Finally, press down the raw materials in the tank until they are completely immersed in salt water, and finally add a kimchi cover, add water slightly lower than the edge of the top plate to seal, and add 10-15g of salt to the sealing wat...

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Abstract

The invention relates to a pickled vegetable mother solution, a preparation method thereof and pickled vegetables prepared based on the pickled vegetable mother solution. The pickled vegetable mothersolution is prepared from the following raw materials in parts by weight: 30 to 50 parts of myrcia, 30 to 50 parts of garlic, 40 to 60 parts of rock candy, 40 to 60 parts of fructus foeniculi, 50 to 65 pars of Fructus Amomi, 80 to 100 parts of ginger, 80 to 100 parts of Fructus Anisi Stellati, 80 to 120 parts of pericarpium citri reticulatae, 180 to 220 parts of zanthoxylum schinifolium, 200 to 300 parts of baijiu, 350 to 450 parts of salt, 800 to 1200 parts of chili, 2500 to 3500 parts of radishes and 3500 to 4500 parts of purified water. According to the preparation method disclosed by the invention, an antioxidant-vitamin C in the radishes can be fully extracted through sealing fermentation, the problems that the pickled vegetable mother solution is easy to be muddy, florous and the like during a fermenting process can be solved, and a rich taste of the pickled vegetables prepared by the pickled vegetable mother solution is ensured.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a pickle mother liquor, its preparation method and pickles prepared based on the pickle mother liquor. Background technique [0002] Kimchi is a traditional delicacy that is very popular among the public, especially people in the southwestern Yunnan, Guizhou and Sichuan regions. It has the effect of appetizing and invigorating the spleen, and has a good effect of removing fishy smell and improving flavor in gourmet cooking, and has a wide range of uses. [0003] However, there are many kinds of folk pickling methods, each with its own taste, but there are often phenomena such as rising acidity, turbidity of the mother liquor, flowering on the surface, and even deterioration due to unbalanced fermentation. Contents of the invention [0004] In order to solve the problems existing in the prior art, the invention provides a kind of pickle mother liquor, its preparation method and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L3/3544A23L19/20
CPCA23L3/3544A23V2002/00A23L19/20A23L27/24A23V2200/02A23V2250/708
Inventor 彭均
Owner 彭均