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Desalting method in production process of spicy cabbages

A production process, a technology of spicy cabbage, applied in the fields of fruit and vegetable preservation, protein-containing food ingredients, food preservation, etc., can solve problems such as incomplete desalination, delayed ripening, and inability to maintain the sensory quality of fermentation

Pending Publication Date: 2021-06-01
延边金刚山食品股份有限公司
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AI Technical Summary

Problems solved by technology

The average salinity required for kimchi production can be obtained, but the salinity of kimchi after desalination is still high, and the desalination of the middle part is not complete
When diluted, the taste of kimchi is lost, and the ripening of the middle part of kimchi is delayed during fermentation and ripening, making it impossible to maintain sufficient sensory qualities of fermentation

Method used

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Examples

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Embodiment Construction

[0018] In this example, the brine method is used as the desalination method, which can not only effectively reduce the salinity but also reduce the workload of manual labor. In this desalination method, the temperature of the brine used in the desalination stage needs to be kept below 15°C. Preferably, it is kept at a relatively low temperature of 11°C to 15°C, which can eliminate temperature changes in the four seasons and inhibit various species except lactic acid bacteria. growth of bacteria.

[0019] Among the conventional desalination methods, the conventional method of only immersing cabbage in salt water has the problem of the difference in salinity between the neck and the leaves, and the overall salinity is high, so that it is not suitable for producing low-salt kimchi to be fully pickled. In the present invention, the desalination operation for reducing the salinity is carried out in a state where the neck is sufficiently desalinated. Specifically, after the cabbage ...

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Abstract

The invention relates to a desalting method in a production process of spicy cabbages. The desalting method comprises a saline water filtering step, a desalting step, a seasoning step, and a fermenting step and aging step, in the saline water filtering step, a filter membrane for ultrafiltration and desalination is used for filtering saline water, the filtering is carried out by adopting a flow-in device, and in the desalination step, the washed Chinese cabbages are soaked in saline water with the concentration of 2.8% for 20 hours; the Chinese cabbages which are always soaked in saline water the concentration of 2.8% are soked in saline water with the concentration of 2.3% for 25 hours; the pickled vegetables are soaked in low-salt water with the concentration of 1.84% for 30 hours; the desalted Chinese cabbages and prepared seasonings are uniformly smeared, and an aging transformation step is applied in the fermentating and aging step; and curing step is perfored to finally complete the preparation of the spicy Chinese cabbages.

Description

technical field [0001] The invention relates to a desalting method in the preparation process of spicy cabbage. Background technique [0002] The brine-type desalination method used in conventional kimchi production involves immersing cabbage in brine for a certain period of time and then draining the water after running fresh water. The average salinity required for kimchi production can be obtained, but the salinity of kimchi after desalination is still very high, and the desalination of the middle part is not complete. When diluted, the taste of kimchi is lost, and the ripening of the middle portion of kimchi is delayed during fermentation and ripening, making it impossible to maintain sufficient sensory qualities of fermentation. Contents of the invention [0003] In order to solve the technical problems existing in the above-mentioned prior art, the present invention proposes a kind of desalination method in the production process of spicy cabbage, comprising brine f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23L27/10A23L27/20A23L31/00A23B7/154A23L29/00A23L33/10A23L7/10
CPCA23L19/20A23L5/20A23L27/10A23L27/2024A23L31/00A23B7/154A23L29/045A23L33/10A23L7/10A23V2002/00A23V2250/55A23V2200/02A23V2250/08Y02A40/90
Inventor 赵勇哲李玉兰
Owner 延边金刚山食品股份有限公司
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