Flavor pickles and preparation method thereof

A kimchi and flavor technology, applied in the field of flavor kimchi and its preparation, can solve the problems of affecting product quality, short process maturity period, incomplete flavor formation, etc., and achieve the effects of good flavor, reducing nitrite content, and increasing flavor

Pending Publication Date: 2019-05-21
四川李记乐宝食品有限公司
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process uses direct-injected bacterial powder for kimchi water debugging, which enriches the standardized kimchi production process, but because of the short maturity period of the process, the flavor formation is not complete, which affects product quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A flavor pickle and a preparation method thereof, comprising the following steps:

[0050] (1) Raw material pretreatment: select fresh and complete green vegetables, wash and remove impurities, and drain;

[0051] (2) Plastic slicing: manual cutting to remove dark spots, peel off old skin and tendons, remove yellow leaves and green vegetables with peculiar smell, insect damage, disease and rot, and cut the vegetable stems with a knife, straight cut or pull cut into 4mm thick slices;

[0052] (3) Protect crispness: immerse 90kg green cabbage slices in 0.3% calcium chloride solution for 20 minutes, then cool in clean water, rinse twice, and drain;

[0053] (4) Preparation of water extract of spices: Grind bay leaf, nutmeg, Luo Han Guo, and cinnamon water respectively and pass through a 60-mesh sieve, add 7 times the amount of water to each spice powder water and mix, ultrasonicate at 80w for 10min, and heat in a water bath at 50°C 10min, filter to obtain the spice water e...

Embodiment 2

[0063] A flavor pickle and a preparation method thereof, comprising the following steps:

[0064] (1) Raw material pretreatment: select fresh and complete green vegetables, wash and remove impurities, and drain;

[0065] (2) Plastic slicing: manual cutting to remove dark spots, peel off old skin and tendons, remove yellow leaves and green vegetables with peculiar smell, insect damage, disease and rot, and cut the vegetable stems with a knife, straight cut or pull cut into 5mm thick slices;

[0066] (3) Protection of crispness: immerse 100kg of green cabbage slices in 0.3% calcium chloride solution for 20 minutes, then cool in clean water, rinse twice, and drain;

[0067] (4) Preparation of water extract of spices: crush bay leaf, nutmeg, Luo Han Guo, and cinnamon water respectively and pass through a 60-mesh sieve, add 7 times the amount of water to each spice powder water and mix, ultrasonicate at 90w for 12min, and heat in a water bath at 55°C After 12 minutes, filter to o...

Embodiment 3

[0077] A flavor pickle and a preparation method thereof, comprising the following steps:

[0078] (1) Raw material pretreatment: select fresh and complete green vegetables, wash and remove impurities, and drain;

[0079] (2) Plastic slicing: manual cutting to remove dark spots, peel off old skin and tendons, remove yellow leaves and green vegetables with peculiar smell, insect damage, disease and rot, and cut the vegetable stems with a knife, straight cut or pull cut into 6mm thick slices;

[0080] (3) Protect crispness: immerse 110kg green cabbage slices in 0.3% calcium chloride solution for 20 minutes, then cool in clean water, rinse 3 times, and drain;

[0081] (4) Preparation of water extract of spices: crush bay leaf, nutmeg, Luo Han Guo, and cinnamon water respectively and pass through a 60-mesh sieve, add 7 times the amount of water to each spice powder water and mix, ultrasonicate at 100w for 10min, and heat in a water bath at 60°C After 15 minutes, filter to obtain ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses flavor pickles and a preparation method thereof. The preparation method comprises the steps that green vegetables are washed, old stalks are removed, the green vegetables are diced, crispness is kept by using a calcium chloride solution, then the green vegetables are fished out, rinsed and subjected to constant-temperature fermentation, and after dehydration, soaking, packaging and sterilization, the flavor pickles can be obtained. Fermentation is conducted by using a leuconostoc mesenteroides and lactobacillus brevis combined spice water extraction solution, the content of nitrite in the pickles is reduced, the maturing time of the pickles is shortened, and the flavor of the pickles is improved. Through repeating tests, it is found that when leuconostoc mesenteroides and lactobacillus brevis combined inoculated fermentation is conducted for 5 days, the content of the nitrite in the pickles is remarkably lower than the green pickled food sanitation standard 4.00mg / kg. When myrcia, myristica fragrans, momordica grosvenori and cassia bark are combined to prepare the spice, the aroma components of the pickles are improved, the flavor of the pickles is improved, the pickle maturing time is shortened, the quality is stable, and the flavor pickles more meet market requirements.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a flavored pickle and a preparation method thereof. Background technique [0002] The green vegetable is called kale. It tastes sweet like mustard, so it is called kale. It is also a famous specialty vegetable in my country. The more common varieties are white flowers and yellow flowers, which taste crisp and tender, and contain extremely rich vitamins. During the pickling and fermentation process of vegetables, microbial growth, metabolism and biochemical reactions can cause a series of complex changes in vegetables to form a good sour flavor. Sodium chloride can season vegetables and combine with glutamic acid to form glutamine Sodium acid has umami taste, and it can also inhibit the activity of harmful microorganisms, increase the color and fragrance of kimchi, thereby forming the sour, refreshing and delicious flavor of kimchi. After the green vegetables are pickled and ferme...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10
Inventor 李国斌李晋李博万胡徐飞王兴华夏金川钟军詹军
Owner 四川李记乐宝食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap