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Pickle formula and processing technology

A processing technology and kimchi technology, which are applied in the field of kimchi formulation and processing technology, can solve problems such as inability to use kimchi, short kimchi production period, kimchi lesions, etc., and achieve the effects of short production period, bright color, and suitable for old and young

Inactive Publication Date: 2022-02-11
曾德权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of kimchi formula and processing technology, to solve the above-mentioned background technology, the kimchi on the market generally has a long cycle, so that the taste is better when eating, but the time when it is ready to eat is too long. Long, the producer may have temporarily arrived in other places, or has forgotten that he is still making pickles, which will easily cause pathological changes in the pickles, so that he cannot use them, and the pickles have a short production cycle, and the taste is poor when eaten, so The problem of not being tasty enough when eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a technical solution: a kimchi formula, which is composed of the following ingredients: broccoli, salt, monosodium glutamate, rice pepper, garlic, sugar, vinegar essence, tomato sauce and chili peppers, wherein: coconut Vegetables: 5000g, salt: 200g, monosodium glutamate: 200g, rice pepper: 250g, garlic 250g, sugar 750g, vinegar essence 2 bottles, tomato sauce 500g, chili peppers 2 bottles.

[0027] A pickle processing technology, comprising the following steps:

[0028] (1) Selection and pretreatment of raw materials: select fresh and high-quality broccoli, salt, monosodium glutamate, rice pepper, garlic, white sugar, vinegar essence, tomato sauce, and chili peppers, and then wash off the dirt on the materials that need to be cleaned with clean water. Surface silt, then cut the processed broccoli into pieces with a knife for later use, then crush the garlic and rice pepper with a blender for 20 minutes.

[0029] (2) Cleaning the pickle jar: the ...

Embodiment 2

[0033] The invention provides a technical solution: a kimchi formula, which is composed of the following ingredients: broccoli, salt, monosodium glutamate, rice pepper, garlic, sugar, vinegar essence, tomato sauce and young peppers, wherein the broccoli : 5100g, salt: 225g, monosodium glutamate: 225g, rice pepper: 275g, garlic 275g, sugar 775g, vinegar essence 2 bottles, tomato sauce 510g, chili pepper 2 bottles.

[0034] A pickle processing technology, comprising the following steps:

[0035] (1) Selection and pretreatment of raw materials: select fresh and high-quality broccoli, salt, monosodium glutamate, rice pepper, garlic, white sugar, vinegar essence, tomato sauce, and chili peppers, and then wash off the dirt on the materials that need to be cleaned with clean water. Surface silt, then cut the processed broccoli into pieces with a knife for later use, then crush the garlic and rice pepper with a blender for 20 minutes.

[0036] (2) Cleaning the pickle jar: the pickle ...

Embodiment 3

[0040] The invention provides a technical solution: a kimchi formula, which is composed of the following ingredients: broccoli, salt, monosodium glutamate, rice pepper, garlic, sugar, vinegar essence, tomato sauce and young peppers, wherein the broccoli : 5300g, salt: 250g, monosodium glutamate: 250g, rice pepper: 300g, garlic 300g, sugar 800g, vinegar essence 2 bottles, tomato sauce 520g, chili pepper 2 bottles.

[0041] A pickle processing technology, comprising the following steps:

[0042] (1) Selection and pretreatment of raw materials: select fresh and high-quality broccoli, salt, monosodium glutamate, rice pepper, garlic, white sugar, vinegar essence, tomato sauce, and chili peppers, and then wash off the dirt on the materials that need to be cleaned with clean water. Surface silt, then cut the processed broccoli into pieces with a knife for later use, then smash garlic and rice pepper with a blender for 20 minutes.

[0043](2) Cleaning the pickle jar: the pickle jar i...

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PUM

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Abstract

The invention discloses a pickle processing technology. The pickle processing technology comprises the following steps: selection and pretreatment of raw materials, cleaning of a pickle jar, filling of the raw materials and fermentation. According to the pickle formula and the processing technology, in the processing process of the pickle, the pickle jar is cleaned through the Baijiu, so that the pickle can generate few harmful bacteria in the fermentation process, and the pickle is particularly crisp in taste, bright in color, unique in taste, moderate in sweetness and pungency and suitable for the old and the young. Besides, the preparation process of the pickle is different from other pickles in main materials and ingredients, and the fermentation time of the pickle is only 24 hours so that the production cycle of the pickle is shorter.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a kimchi formula and processing technology. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. Therefore, modern people still know how to make kimchi in a living environment where the ingredients are secure. [0003] There are shadows of kimchi all over the world, and the flavor varies with different methods in different places. Among them, Fuling mustard, French pickled cucumbers, and German sweet and sour cabbage are also known as the three major pickles in the wo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L27/10A23L29/00
CPCA23L19/20A23L27/00A23L27/10A23L29/065
Inventor 曾德权
Owner 曾德权