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Preparation method for Chinese sauerkraut

A technology of sauerkraut and lactic acid solution, which is applied in the fields of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc. It can solve the problems of strong eye irritation, not green enough and astringent sauerkraut with pungent and suffocating odor, and achieve It is convenient for mass production and storage, inhibits growth and reproduction, and has the effect of bright yellow color

Inactive Publication Date: 2019-07-09
吉林省鑫达农牧科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in order to quickly ferment, some sauerkraut is prepared with additional biological agents, which is not green and natural enough. In addition, the existing sauerkraut is usually added with preservatives and preservatives to reach the shelf life. The sauerkraut with preservatives tastes astringent , smells choking, no sauerkraut aroma, has acrid and suffocating smell and can strongly irritate eyes, poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11000

[0021] Embodiment 1 is example with 1000kg Chinese cabbage raw material, and sauerkraut preparation method is:

[0022] (1) Raw materials: purchase Chinese cabbage from high-quality bases, check the product name and quantity according to the production instructions after acceptance, and then send it to the production workshop;

[0023] (2) sorting and cleaning: pick out the bad leaves with impurities, insect eyes and rot, and clean them with tap water;

[0024] (3) Pickling, primary fermentation: put 1000kg of Chinese cabbage in a fermentation tank for initial pickling, put a layer of cabbage and a layer of salt, the total amount of salt added is 20kg; then add 300L of clean water, and use a heavy pressure water belt Sealed, the thickness of the water belt is 20cm, and it is fermented for 150 days at 15°C-20°C to degrade nitrite;

[0025] (4) Detection and shape cutting: After the product sensory (color and luster is beige, no peculiar smell) is qualified, take the cabbage ou...

Embodiment 22000

[0033] Embodiment 2 is example with 2000kg Chinese cabbage raw material, and sauerkraut preparation method is:

[0034] (1) Raw materials: purchase Chinese cabbage from high-quality bases, check the product name and quantity according to the production instructions after acceptance, and then send it to the production workshop;

[0035] (2) sorting and cleaning: pick out the bad leaves with impurities, insect eyes and rot, and clean them with tap water;

[0036] (3) Pickling and primary fermentation: put 2000kg of Chinese cabbage in a fermentation tank for initial pickling, put a layer of cabbage and a layer of salt, the total amount of salt added is 40kg; then add 600L of clean water, and use a heavy pressure water belt Sealed, the thickness of the water belt is 25cm, and it is fermented for 180 days at 10°C-15°C to degrade nitrite;

[0037] (4) Detection and shape cutting: After the product sensory (color and luster is beige, no peculiar smell) is qualified, take the cabbage...

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PUM

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Abstract

The invention discloses a preparation method for Chinese sauerkraut. In the preparation method, fermentation is conducted three times, wherein the first fermentation is conducted for 150-180 days in order to effectively degrade nitrite, massive production and storage are facilitated, besides, in the method, the product obtained after the first fermentation is fermented again to extract lactic acidliquid, the lactic acid liquid contains natural lactobacillus which can control increasing of the pH value of the Chinese sauerkraut, growth and reproduction of other fungi can be effectively inhibited without adding a biological fungicide, it can be ensured that the Chinese sauerkraut is bright yellow, and fragrance is generated during fermentation of the natural lactobacillus, so that the Chinese sauerkraut tastes sour, crisp and cool; second fermentation and third fermentation are conducted for 3-4 days in order to make the Chinese sauerkraut thoroughly desugared, the fragrance and the taste of the Chinese sauerkraut are further increased, and the shelf life is prolonged. In conclusion, the Chinese sauerkraut prepared by using the method is rich in amino acid, organic acid, dietary fiber and other nutrient substances, naturally bacteriostatic, and free of preservative and pigment, and the Chinese sauerkraut is a green and natural healthy food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sauerkraut. Background technique [0002] Sauerkraut is to make fresh cabbage have a certain sour taste through certain processing methods. The existing sauerkraut preparation method usually only ferments once, and the fermentation time is about 30-40 days. In sauerkraut with short pickling time, nitrite will lead to excess. Nitrate and nitrite are recognized chemical carcinogens. Modern medicine has proved that the nitrate ingested by the human body can be reduced to nitrite under the action of bacteria. Nitrite can reduce the oxygen-carrying capacity of the blood. And form strong carcinogen nitrosamines. If you eat sauerkraut that contains too much nitrite, the excess nitrite in the human body will cause serious harm to the human body. Generally, if you eat 300-500 mg of nitrite at one time, it will make the hemoglobin in the blood lose its oxy...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00A23B7/155
CPCA23B7/155A23V2002/00A23L19/20A23L29/065A23V2200/10
Inventor 王春生蔡丽娟单发军金婷婷
Owner 吉林省鑫达农牧科技发展有限公司
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