Method for preparing spicy and crispy lettuce kimchi

A technology of lettuce and kimchi, which is applied in the field of preparation of spicy and crisp lettuce kimchi, which can solve the problems of lettuce kimchi not crispy, tasteless, and long fermentation time, and achieve the effects of avoiding the sour taste of kimchi, improving quality, and increasing production efficiency

Pending Publication Date: 2020-01-17
湖南开口爽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings of the lettuce pickles in the prior art that the taste is not crisp, the traditional fermentation time is long, and the taste is not tasty, the invention provi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of spicy crisp lettuce pickles, comprising the following steps:

[0030] (1) Raw material processing: select fresh lettuce with a weight of more than one catty per plant, wash it with clean water, and peel it;

[0031] (2) Pickling: Drain the peeled fresh lettuce, put a layer of lettuce sprinkled with a layer of salt into the pool for the drained fresh lettuce, the amount of salt added is 12% of the mass of fresh lettuce, and compacted layer by layer ; Pickling powder is carried out twice: 1. When pickling for the first time, use 5 catties of salt for every 100 catties of fresh lettuce, and turn over the pool as required after 4 days. 2. Use 7 catties of salt for every 100 catties of lettuce in the turning pond, and seal the pond in time after turning over the pond. It will be pickled and mature when it is sealed and pickled for 3 months.

[0032] (3) Slicing and desalting: put the air-dried lettuce neatly and evenly on the vegetable cutter and cu...

Embodiment 2

[0039] A preparation method of spicy crisp lettuce pickles, comprising the following steps:

[0040] (1) Raw material processing: select fresh lettuce with a weight of more than one catty per plant, wash it with clean water, and peel it;

[0041](2) Pickling: Drain the peeled fresh lettuce, and put a layer of lettuce sprinkled with a layer of salt into the pond for the drained fresh lettuce. The amount of salt added is 13% of the mass of the fresh lettuce, and compacted layer by layer. ; Pickling powder is carried out twice: 1. When pickling for the first time, use 5 catties of salt for every 100 catties of fresh lettuce, and turn over the pool as required after 4 days. 2. Use 8 catties of salt for every 100 catties of lettuce in the turning pond, and seal the pond in time after turning over the pond. It will be pickled and mature when it is sealed and pickled for 3 months.

[0042] (3) Slicing and desalting: place the air-dried lettuce neatly and evenly on the vegetable cut...

Embodiment 3

[0049] A preparation method of spicy crisp lettuce pickles, comprising the following steps:

[0050] (1) Raw material processing: select fresh lettuce with a weight of more than one catty per plant, wash it with clean water, and peel it;

[0051] (2) Pickling: Drain the peeled fresh lettuce, and put a layer of lettuce sprinkled with a layer of salt into the pond for the drained fresh lettuce. The amount of salt added is 14% of the mass of the fresh lettuce, and compacted layer by layer. The salting powder is carried out twice: 1. When pickling for the first time, use 7 catties of salt for every 100 catties of fresh lettuce, and turn over the pool as required after 4 days. 2. Use 7 catties of salt for every 100 catties of lettuce in the turning pond, and seal the pond in time after turning over the pond. It will be pickled and mature when it is sealed and pickled for 3 months.

[0052] (3) Slicing and desalting: place the air-dried lettuce neatly and evenly on the vegetable c...

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PUM

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Abstract

The invention discloses a method for preparing spicy and crispy lettuce kimchi, and belongs to the technical field of food deep processing. The method includes the following steps that (1) raw materials are processed; (2) pickling is conducted; (3) slicing and desalting are conducted; (4) soaking is conducted, (5) static pressure dehydration is conducted; (6) a fermentation agent is prepared; (7)seasoning liquid is prepared; and (8) high-pressure infiltration is conducted. The prepared lettuce kimchi is spicy and crisp and has a very good mouthfeel; the adopted fermentation seasoning liquid has a spicy formula, so that the lettuce kimchi has a spicy taste; the high-pressure infiltration is adopted to make lettuce and the fermentation seasoning liquid quickly and fully infiltrates, so thatthe lettuce is more flavorful and maintains a crispy taste, the production efficiency is improved, and method is suitable for large-scale application and popularization.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preparation method of spicy and crispy lettuce pickles. Background technique [0002] Kimchi is a traditional fermented vegetable food in China. It is made by adding spices and other auxiliary materials to a certain concentration of salt solution for soaking and fermentation. During this process, lactic acid fermentation is the main method, while less yeast and acetic acid bacteria will also carry out weak alcoholic fermentation and acetic acid fermentation, forming a unique flavor. [0003] Lettuce has high potassium content, which is beneficial to promote urination and reduce the pressure on the atrium, which is extremely beneficial to patients with high blood pressure and heart disease. Containing a small amount of iodine, it has a major impact on people's basic metabolism, mental and physical development and even emotional regulation. Therefore, l...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/00A23L27/10A23L27/00
CPCA23L19/20A23L5/00A23L27/10A23L27/00A23V2400/133A23V2400/231A23V2400/169
Inventor 周志锋
Owner 湖南开口爽食品有限公司
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