Method for preparing repeatedly fermented pickle

A production method and kimchi technology, which is applied in the field of food processing, can solve the problems of lack of aroma-enhancing technology, flavor needs to be improved, and poor taste of kimchi products, so as to achieve crisp and tender taste, improve and stabilize the quality of kimchi, and inhibit the growth of miscellaneous bacteria Effect

Inactive Publication Date: 2019-10-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current kimchi production methods all adopt natural fermentation or single-round fermentation, and there is no aroma-enhancing technology. The mouthfeel of kimchi products is not good, and the flavor needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh the following raw materials in parts by weight: 70 parts of fresh vegetables, 0.1 part of star anise, 1 part of garlic, 0 part of cinnamon, 1 part of ginger, 0.5 part of chili powder, 0 part of Chinese prickly ash, 0 part of sugar, and 2 parts of salt.

[0031] a. Raw material pretreatment: select ripe and moderately fresh vegetables, any one of white radish, pleurotus eryngii, cabbage, mustard head, wash with water, and put the washed vegetables in a draining basket until Drain until drained, then cut into pieces; cut cabbage into strips with a length of 4cm, cut Pleurotus eryngii into slices with a thickness of 0.5cm, cut mustard head and white radish into cubes with a side length of 3cm;

[0032] b. Canning: Spread a layer of 4-8% salt based on the weight of fresh vegetables on the bottom of the sealed kimchi jar, then put in the cut vegetable raw materials, and finally sprinkle a layer of salt on the top evenly. Spices, infused spices are composed of 1% ginger...

Embodiment 2

[0039] Weigh the following raw materials in parts by weight: 110 parts of fresh vegetables, 0.9 parts of star anise, 3 parts of garlic, 1.0 part of cinnamon, 5 parts of ginger, 3.5 parts of chili powder, 0.6 parts of Chinese prickly ash, 6 parts of sugar and 8 parts of salt.

[0040] a. Raw material pretreatment: select ripe and moderately fresh vegetables, any one of white radish, pleurotus eryngii, cabbage, mustard head, wash with water, and put the washed vegetables in a draining basket until Drain until drained, then cut into pieces; cut cabbage into strips with a length of 6cm, cut Pleurotus eryngii into slices with a thickness of 1cm, cut mustard head and white radish into cubes with a side length of 7cm;

[0041] b. Canning: Spread a layer of 4-8% salt based on the weight of fresh vegetables on the bottom of the sealed kimchi jar, then put in the cut vegetable raw materials, and finally sprinkle a layer of salt on the top evenly. Spices, infused spices are composed of 5...

Embodiment 3

[0048] Weigh the following raw materials by weight: 90 parts of fresh vegetables, 0.4 parts of star anise, 2 parts of garlic, 0.5 parts of cinnamon, 3 parts of ginger, 1 part of chili powder, 0.2 parts of Chinese prickly ash, 2 parts of sugar, and 5 parts of salt.

[0049] a. Raw material pretreatment: select ripe and moderately fresh vegetables, any one of white radish, pleurotus eryngii, cabbage, mustard head, wash with water, and put the washed vegetables in a draining basket until Drain until drained, then cut into pieces; cut cabbage into strips with a length of 5cm, cut Pleurotus eryngii into slices with a thickness of 0.8cm, cut mustard head and white radish into cubes with a side length of 4cm;

[0050] b. Canning: Spread a layer of 4-8% salt based on the weight of fresh vegetables on the bottom of the sealed kimchi jar, then put in the cut vegetable raw materials, and finally sprinkle a layer of salt on the top evenly. Spices, infused spices are composed of 2% ginger,...

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PUM

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Abstract

The invention discloses a method for preparing a repeatedly fermented pickle. Raw materials for pickling comprise fresh vegetables, star anise, garlic, cassia bark, fresh ginger, chili powder, Sichuanpepper, sugar and salt. The method comprises the steps of pretreatment of raw materials, canning, preparation of a pickling liquid, artificial inoculation, sealing, three-time fermentation, bagging,sealing and sterilizing. The fermented pickle is used as a pickled vegetable fermentation product without adding any preservative, and the whole production process is completed by directly utilizing the fermentation effect of microorganisms; lactic acid bacteria are artificially inoculated, correspondingly not only can the fermentation process of the pickle be accelerated to shorten the fermentation cycle and make dominant strains in the fermentation process rapidly grow and reproduce so that the growth of other miscellaneous bacteria can be effectively inhibited, but also the content of nitrite in the pickle can be lowered, and the quality of the pickle is improved and stabilized; in the fermentation process of the pickle, the lactic acid bacteria, serving as the main microorganism of pickle fermentation, also produce complex and various organic compounds beneficial to human health and generate digestive enzymes and other active substances which are beneficial to functional metabolismof the human body.

Description

technical field [0001] The invention relates to a method for making multi-round fermented kimchi, which belongs to the technical field of food processing. Background technique [0002] ‌Kimchi originated in China, with a long history and attractive flavor, it is a must-have appetizer at home. The basic principle of kimchi fermentation is to use the antibacterial effect of salt and various spices added, including ginger, garlic, pepper, pepper, etc., to produce metabolic organic substances that are beneficial to human health through the fermentation of various microorganisms, and to inhibit the growth and reproduction of harmful substances. Thereby improving the flavor of the product, improving the mouthfeel, prolonging the storage period of the food, and becoming a special food with unique flavor favored by the public. [0003] According to scientific research, kimchi does have many health effects, including promoting human digestive tract peristalsis, anti-arteriosclerosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 孙月娥王卫东陈金玉周晓琴
Owner XUZHOU UNIV OF TECH
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