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Preparation method of Korean pickled vegetable essence

A technology of pickles and flavors, which is applied in food ingredients as odor improvers, climate change adaptation, food science, etc. It can solve the problems of inducing cancer, short fragrance retention time, and inability to reflect the flavor of kimchi, so as to achieve pure and full aroma and long-lasting fragrance Good results

Active Publication Date: 2019-08-20
江西省华宝孔雀食品科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eating too much salt in Korean kimchi can easily lead to cardiovascular diseases such as high blood pressure
Moreover, the content of nitrite is also extremely high. As a carcinogen, nitrite may induce cancer if consumed for a long time.
[0003] The rare Korean kimchi essence in the market has the disadvantages of weak flavor, short fragrance retention time, and insufficient fidelity, which cannot reflect the true flavor of kimchi, and the popularity of consumers has declined.

Method used

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  • Preparation method of Korean pickled vegetable essence
  • Preparation method of Korean pickled vegetable essence
  • Preparation method of Korean pickled vegetable essence

Examples

Experimental program
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Effect test

preparation example Construction

[0086] The preparation method of the Korean kimchi essence described in any one of the above, comprises weighing each raw material according to the above, and mixing to prepare the Korean kimchi essence.

[0087] The application of the Korean kimchi essence described in any one of the above in the preparation of kimchi food, simulated kimchi food and / or kimchi sauce seasoning.

Embodiment 1

[0089] The formula of producing 100g Korean kimchi essence is as shown in table 1:

[0090] Table 1

[0091]

[0092]

[0093] Preparation:

[0094] Under normal temperature conditions, after accurately weighing the raw materials in Table 1, stir evenly to obtain 100g of Korean kimchi essence of the present invention.

[0095] The kimchi flavor prepared by the invention has pure and full aroma, long-lasting fragrance, penetrating fragrance, sour and refreshing taste of kimchi, and can be used as a food additive in the production of pickled vegetables, snack foods, instant noodles and the like.

Embodiment 2

[0097] Embodiment 1 Garlic smell is heavier, so diallyl sulfide and diallyl disulfide are reduced; sour taste is too heavy, so propionic acid and acetic acid are reduced. Therefore, the composition of Example 2 is changed on the basis of the composition of Example 1. Embodiment 2, the formula of producing 100g Korean kimchi essence is as shown in table 2:

[0098] Table 2

[0099]

[0100]

[0101] Preparation:

[0102]Under normal temperature conditions, after accurately weighing the raw materials in Table 2, stir evenly to obtain 100g of Korean kimchi essence of the present invention.

[0103] The kimchi essence prepared in Example 2 has a pure aroma, and compared with Example 1, it is fuller, has a good fragrance retention, and has a penetrating aroma, and has the unique fermented taste of Korean kimchi. The kimchi essence prepared in Example 2 can be used as a food additive in the production of foods such as pickles, snack foods, and instant noodles.

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Abstract

The invention provides a preparation method of Korean pickled vegetable essence. The disclosed Korean pickled vegetable essence comprises the ingredients of Caprylic capric triglycerride,, dimethyl disulfide, dimethyl trisulfide, diallyl sulfide, dimethyl sulfide, diallyl disulfide, 3-methylthiopropanol,, star anise essential oil, cinnamon essential oil, fresh ginger essential oil, chili pepper essential oil, propanoic acid, acetic acid, ethyl caprylate, ethyl caprate, ethyl acetate, 3-methylthiopropyl aldehyde and allyl isothiocyanate. The prepared pickled vegetable essence has the characteristics of being real and natural in fragrance, rich in mouth feel and stable in flavor, the appetence degree of a consumer is increased, and the Korean pickled vegetable essence can be well applied tothe field of foods of leisure puffed foods and the like.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of Korean kimchi essence. Background technique [0002] Korean kimchi is a fermented food that uses vegetables as the main raw material and mixes various fruits, seafood, meat and fish sauce as ingredients, and is favored by consumers all over the world. However, eating too much salt in Korean kimchi can easily lead to cardiovascular diseases such as high blood pressure. Moreover, the nitrite content is also extremely high. As a carcinogen, nitrite may induce cancer if consumed for a long time. [0003] The rare Korean kimchi essence in the market has the disadvantages of weak flavor, short fragrance retention time, and insufficient fidelity, which cannot reflect the real flavor of kimchi, and the popularity of consumers has declined. [0004] Aiming at the existing problems, the present invention is committed to developing a kimchi essence with the unique loc...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/20A23V2002/00A23V2200/15A23V2250/022A23V2250/05A23V2250/1944Y02A40/90
Inventor 艾斌夏治宇
Owner 江西省华宝孔雀食品科技发展有限公司
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