Unlock instant, AI-driven research and patent intelligence for your innovation.

Flavor-enhanced pickled vegetable and preparation method thereof

A kimchi and flavor-type technology, which is applied in the field of flavor-increasing kimchi and its preparation, can solve the problems of single flora, insufficient flavor, unstable quality of kimchi, etc.

Active Publication Date: 2021-06-08
SICHUAN UNIV
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The microorganisms attached to the surface of vegetables are very important for the fermentation of kimchi. However, the unfriendly microorganisms carried by the raw materials in the early stage of fermentation may lead to unstable quality of kimchi, and naturally fermented kimchi has problems such as single bacterial flora and insufficient flavor in the later stage of fermentation.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Flavor-enhanced pickled vegetable and preparation method thereof
  • Flavor-enhanced pickled vegetable and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The application embodiment of the present application provides a kind of preparation method of flavor-increasing kimchi, comprising the following steps:

[0033] S1. Obtain a single colony of Bacillus subtilis (CCTCC CB 20081789) on the nutrient agar solid medium by streaking method; after culturing in a constant temperature incubator at 37°C for 24 hours, inoculate it in LB liquid medium, at 37°C, at 160r / Shake culture at a speed of min for 10 hours; use LB liquid medium as a blank control, measure the OD600nm value of the bacterial suspension at 600nm, and count by the coating plate method to obtain a concentration of 10 8 CFU / mL of Bacillus subtilis suspension;

[0034] S2. Select fresh white radish, peel, wash, slice, weigh 100kg for later use;

[0035] Weigh the following raw materials in turn for later use: 650g red pepper, 650g ginger, 650g garlic, 30g pepper, 165g rock sugar, 130mL white wine and 5kg pickle salt;

[0036] Cut the above red pepper, ginger, and...

Embodiment 2

[0040] The application embodiment of the present application provides a kind of preparation method of flavor-increasing kimchi, comprising the following steps:

[0041] S1. Obtain a single colony of Bacillus subtilis (CCTCC CB 20081789) on nutrient agar solid medium by streaking method; after culturing in a constant temperature incubator at 35°C for 24 hours, inoculate it in LB liquid medium, at 35°C, at 140r / Shake culture at a speed of min for 16 hours; use LB liquid medium as a blank control, measure the OD600nm value of the bacterial suspension at 600nm, and count by the method of coating a plate to obtain a concentration of 10 8 CFU / mL of Bacillus subtilis suspension;

[0042] S2. Select fresh white radish, peel, wash, slice, weigh 100kg for later use;

[0043] Weigh the following raw materials in turn for later use: 1.8kg red pepper, 1.8kg ginger, 1.8kg garlic, 130g peppercorns, 700g rock sugar, 2L liquor and 16kg pickle salt;

[0044] After the above-mentioned red pep...

Embodiment 3

[0048] The application embodiment of the present application provides a kind of preparation method of flavor-increasing kimchi, comprising the following steps:

[0049] S1. Obtain a single colony of Bacillus subtilis (CCTCC CB 20081789) on the nutrient agar solid medium by streaking method; after culturing in a constant temperature incubator at 37°C for 24 hours, inoculate it in LB liquid medium, at 37°C, at 160r / Shake culture at a speed of min for 12 hours; use LB liquid medium as a blank control, measure the OD600nm value of the bacterial suspension at 600nm, and count by the method of coating a plate to obtain a concentration of 10 8 CFU / mL of Bacillus subtilis suspension;

[0050] S2. Select fresh white radish, peel, wash, slice, weigh 100kg for later use;

[0051] Weigh the following raw materials in turn for later use: 800g red pepper, 800g ginger, 800g garlic, 50g pepper, 250g rock sugar, 300mL white wine and 8kg pickle salt;

[0052] Cut the above red pepper, ginger...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of flavor-enhanced pickled vegetable. According to the method, bacillus subtilis is adopted as a fermentation inoculation strain, which is different from the prior art that lactic acid bacteria are adopted as a main fermentation strain for pickled vegetable; and in cooperation with preparation of bacterial suspension, preparation of brine, preparation of fermentation liquor and fermentation and sealing operations, a flavor substance different from a substance prepared by taking the lactic acid bacteria as the fermentation strain is obtained, and the flavor types of the pickled vegetable are enriched. Meanwhile, the invention further provides the flavor-enhanced pickled vegetable prepared through the above preparation method.

Description

technical field [0001] The application relates to the technical field of pickle production, in particular to an aroma-enhancing pickle and a preparation method thereof. Background technique [0002] Chinese kimchi has a long history and profound culture. It has been passed down for thousands of years, but it has always been an irreplaceable role on every family's table. Sichuan kimchi is a typical representative of Chinese kimchi. It uses fresh vegetables as raw materials, such as green vegetables, pickled vegetables, radishes, etc., with or without seasonings, and uses the high osmotic pressure of salt to form a lactic acid bacteria attached to the surface of vegetables. Growth and metabolism environment, cold-processed vegetable products fermented by lactic acid bacteria. The microorganisms attached to the surface of vegetables are very important for the fermentation of kimchi. However, the unfriendly microorganisms carried by the raw materials in the early stage of ferme...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/065Y02A40/90
Inventor 钟凯罗方萍卜迁高鸿
Owner SICHUAN UNIV