Industrial sauerkraut fermentation process

A fermentation process and kimchi technology, which is applied in the field of industrialized kimchi fermentation technology, can solve problems affecting the development of the kimchi industry, achieve the effects of shortening the fermentation cycle, increasing varieties, and solving insufficient fermentation

Inactive Publication Date: 2019-02-19
湖南省香味园食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, due to the influence of the production process, most of the salt content in pickles currently on the market exceeds the standard, and the salt intake of consumers after eating pickles greatly exceeds the "safety line" recommended by the World Health Organization, which seriously affects the development of the pickle industry. Further development, at the same time, with the enhancement of people's awareness of food safety, nutrition and health, low-salt kimchi has become the mainstream direction of social development

Method used

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  • Industrial sauerkraut fermentation process

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Experimental program
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Effect test

Embodiment 1

[0036] A kind of industrialization kimchi fermentation process, comprises the following steps:

[0037] (1) Acceptance of fresh vegetables

[0038] Select fresh Chinese cabbage, ensure that it is free from disease, rot, and mildew, remove the silt on the surface of the Chinese cabbage, the yellow and rotten leaves of the Chinese cabbage, and the stalks of the cabbage, then wash and drain;

[0039] (2) Salted

[0040] One low-salt and high-salt pickling: Put the fresh Chinese cabbage in step (1) into the fermentation tank one by one, put the Chinese cabbage and edible salt into the tank and add according to the salting process of "one layer of salt and one layer of vegetables", and eat Salt accounts for 6% of the total amount of Chinese cabbage, operate sequentially, and compact the Chinese cabbage layer by layer until the mouth of the fermentation tank is about 20cm; The amount of inoculum must reach 105CFU / g according to the amount of fresh Chinese cabbage), and add it to t...

Embodiment 2

[0051] A kind of industrialization kimchi fermentation process, comprises the following steps:

[0052] (1) Acceptance of fresh vegetables

[0053] Select fresh white radish, make sure it is free from disease, rot, and mildew, remove the silt and pedicles on the surface of the white radish, then wash and drain;

[0054] (2) Salted

[0055] One low-salt and high-salt pickling: Cut the fresh white radish in step (1) into pieces and put them into the fermentation tank one by one. Add, edible salt accounts for 4% of the total amount of white radish, operate sequentially, and compact the white radish layer by layer until the mouth of the fermentation tank is about 20cm; The inoculum amount of lactic acid bacteria agent must reach 108CFU / g according to the amount of white radish) and add it into the salted water with a brine pump circulation. Reach the quantitative standard, that is: after the white radish is 90% of the weight of the water in the salt pond, the surface of the white...

Embodiment 3

[0066] A kind of industrialization kimchi fermentation process, comprises the following steps:

[0067] (1) Acceptance of fresh vegetables

[0068] Select fresh cucumbers to ensure that they are free from disease, rot and mildew, remove the sediment on the surface of cucumbers, then wash and drain;

[0069] (2) Salted

[0070] One low-salt and high-salt pickling: put the fresh cucumbers in step (1) into the fermentation tank layer by layer, fresh cucumbers and edible salt are loaded and added according to the salting process of "one layer of salt and one layer of vegetables", and edible salt Accounting for 5% of the total amount of cucumbers, operate sequentially to compact the cucumbers layer by layer until about 20cm from the mouth of the fermentation tank; Cucumber meter must reach 110CFU / g) Use a brine pump to circulate and add to the salted water. During the salting process, take out the salted water after inoculation from the bottom of the fermentation tank and spray i...

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Abstract

The invention discloses an industrial sauerkraut fermentation process. The process comprises the following steps of fresh vegetable acceptance, first low salt high acid salt stain, second low salt stain, shaping, cleaning, cutting, desalting, dehydrating, blending, packaging, bacteria extinction and storage. A reasonable salt pre-baking process reasonablely controls the process parameters such astemperature, acidity, salinity and the like, thereby greatly reducing the nitrite content in a sauerkraut finished product, which satisfies the consumer demand for low-salt and high-acid sauerkraut. The process solves the problems of insufficient fermentation, low nutritional value and poor flavor of the sauerkraut by rationally arranging the dosage of a direct-injection lactic acid bacteria agent, a condiment and a nutrient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an industrialized kimchi fermentation process. Background technique [0002] Kimchi is a traditional salted and fermented vegetable product in my country. It is prepared by pretreatment of vegetables such as cabbage, radish, and young ginger, and then pickled in a vegetable jar with a saline solution and a certain amount of spices and other auxiliary materials. [0003] At present, traditional kimchi is made by small workshops and small manufacturers using "traditional, backward, and extensive" methods. The bacteria used are various microorganisms that naturally attach to the surface of vegetables, including many potentially harmful microorganisms and a small amount of lactic acid bacteria. However, relying on a small amount of natural lactic acid bacteria cannot make it take the lead in the early stage of fermentation, and the pH of the fermentation liquid cannot drop ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 王崇强龙昌勇彭吉钱玲玲石鸡龙
Owner 湖南省香味园食品股份有限公司
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