Preparation process and application of pickle hotpot condiment for pickling composite pickles in soil jar

Abstract

The invention relates to a preparation technology and application of a pickle hotpot condiment for pickling composite pickles in a soil jar, the pickle hotpot condiment is prepared from psoriasis, radishes, leaf mustard, cabbage heads, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpeas, the psoriasis, the radishes, the leaf mustard and the cabbage heads are hung and aired for 3-7 days, washed and primarily pickled with salt for 2-3 days, and primarily pickled pickles are obtained; and putting the primarily pickled pickles, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpea into a soil jar, adding pre-prepared saline water for pickling, controlling the storage temperature to be 16-20 DEG C, controlling the pickling time to be greater than or equal to 180 days, fermenting the pickles to obtain lactic acid bacteria, degrading nitrite to obtain probiotics, better releasing vitamins, and effectively retaining fibers in the pickles. The pickled psoriasis, the pickled radishes, the pickled leaf mustards and the pickled cabbage heads are applied to the pickled vegetable hotpot condiment, so that the pickled vegetable hotpot condiment which is unique in flavor, sour, fresh and delicious, suitable for people of all ages, healthy and delicious can be prepared without adding artificial pigments, essence or preservatives.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation process and application of a kimchi hot pot base for pickling compound kimchi in an earthenware jar. Background Art

[0002] Kimchi and hot pot are traditional foods beloved by consumers, their flavor primarily relying on the sour, fresh taste and rich nutritional profile developed through the fermentation process. However, in traditional kimchi processing, nitrite control relies on empirical procedures. Nitrite production is easily generated by microbial metabolism during the initial stages of pickling. If improperly controlled, nitrite levels may exceed food safety standards (e.g., GB2762-2022 stipulates that pickled vegetables must contain less than or equal to 10 mg / kg of nitrite), posing health risks. The short pickling cycle results in incomplete lactic acid fermentation, resulting in a monotonous kimchi flavor (containing only a single acid), and insufficient retention of nutrients such as dietary fiber and vitamin C.

[0003] Commercially available sour soup bases often rely on chemical additives (such as citric acid and MSG) to adjust their flavor, lacking the rich, naturally fermented taste and potentially introducing artificial colorings and preservatives. Improper oil temperature control during the stir-frying process can easily cause ingredients to burn, destroying the kimchi's natural sour and savory flavor and producing harmful substances such as trans fatty acids. Furthermore, the ratio of kimchi to oil in hot pot bases lacks scientific basis, resulting in an unstable flavor and failing to fully utilize the synergistic flavor-enhancing effects of fermentation products and animal fats. Summary of the Invention

[0004] The purpose of the present invention is to provide a compound kimchi pickled in an earthenware jar and a kimchi hot pot base, so as to solve the problems existing in the background technology.

[0005] To achieve the above technical objectives, the present application provides a first aspect of a method for preparing compound kimchi pickled in an earthenware jar, characterized in that the method comprises: Obtain Swiss chard, radish, mustard greens, cabbage, green and red chili peppers, wild peppers, red bell peppers, old ginger, and cowpeas; Hang Swiss chard, radish, mustard greens and cabbage heads to dry in the sun for 3-7 days, wash them and then pickle them with salt for 2-3 days to obtain the primary pickled kimchi; The primary pickled kimchi, green and red chili peppers, wild pepper, old ginger, and cowpea are placed in an earthenware jar and pre-prepared brine is added, the mixture is fully sealed and naturally fermented, the storage temperature is controlled at 16°-20°, and the fermentation time is greater than or equal to 180 days, to obtain pickled kraut, pickled radish, pickled mustard greens, pickled Chinese cabbage, pickled green and red chili peppers, pickled wild pepper, pickled old ginger, and pickled cowpea; The prefabricated brine consists of mountain spring water, pepper, old ginger, red pepper, sorghum wine and sesame candy.

[0006] Optionally, the amount of salt used in the initial pickling of the Swiss chard, the radish, the mustard greens and the green cabbage is 2%-2.5% of the mass of the Swiss chard, the radish, the mustard greens and the green cabbage.

[0007] Optionally, in the prefabricated brine, the mass ratio of mountain spring water to pepper, old ginger, red pepper, sorghum wine, and hemp candy is 100:0.5:5:10:1:0.5, and edible salt is added to make the mass ratio of salt to water 1.2%-1.5%.

[0008] A second aspect of the present application provides a method for preparing a kimchi hot pot base, using pickled kraut, pickled radish, pickled mustard greens, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea prepared by the method for preparing compound kimchi pickled in an earthenware jar provided in the first aspect as raw materials, the method comprising: Weigh the following ingredients by mass: 5-25 parts of pickled Swiss chard, 2-10 parts of pickled radish, 1-5 parts of pickled mustard greens, 4-20 parts of pickled cabbage, 2-10 parts of pickled green and red chili peppers, 1-5 parts of pickled wild pepper, 2-10 parts of pickled old ginger, and 7-30 parts of pickled cowpea; Chop the pickled kraut, pickled radish, pickled mustard greens, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea, and stir-fry them with 8-10 parts of chicken oil, 7-9 parts of goose oil, and 1-5 parts of lard to prepare a kimchi hot pot base; The prepared kimchi hot pot base is added into 100-300 parts of secret soup stock according to a mass ratio to prepare the kimchi hot pot base.

[0009] Optionally, the secret broth is made of water, old hen, old duck, lean meat, eyebrow meat, dragon bone, tube bone, chicken feet, pig's feet, pork skin and Jinhua ham in a mass ratio of 100:4:4:3:3:5:5:5:4:3:1, and is simmered on medium heat for 4 hours, then switched to high heat and simmered for 1 hour, until the volume ratio of original water to the simmered broth is 2:1.

[0010] Optionally, the stir-frying is divided into a medium temperature stage and a low temperature stage: Medium temperature stage: control the temperature to 150°C-180°C and stir-fry for 3-10 minutes; Low temperature stage: After the medium temperature stage, reduce the temperature to 90°C-120°C and continue to stir-fry for 10-20 minutes.

[0011] A third aspect of the present application provides a kimchi hot pot, which is prepared using the kimchi hot pot base prepared by the method for preparing the kimchi hot pot base provided by the second aspect, and is cooked and eaten with traditional hot pot ingredients.

[0012] A fourth aspect of the present application provides a compound kimchi, which is prepared using the preparation method of the earthenware jar pickled compound kimchi provided by the first aspect. The nitrite content in the kimchi is less than 1 mg / kg after 20 days of pickling, and the kimchi is rich in lactic acid bacteria, vitamin C and dietary fiber.

[0013] Beneficial effects of the present invention: Through long-term soaking (greater than or equal to 180 days) and the synergistic effect of natural antibacterial formulas (peppercorns, sorghum wine, etc.), the nitrite content is lower than 1 mg / kg after 20 days of soaking, which is only 1 / 10 of the national standard (less than or equal to 10 mg / kg), achieving a safety level that is difficult to achieve with traditional processes. It can be eaten directly raw or used in cold salads and ready-to-eat products.

[0014] Lactic acid bacteria fully ferment to produce 1.5-2.0g / 100g of lactic acid, which combines the slightly sweet taste of hemp candy with the spicy aroma of spices to form a unique flavor of "sour, fresh, mellow + complex aroma", which is different from the single sour taste of commercial products. The dietary fiber retention rate is greater than or equal to 90%, the vitamin C content is increased by 10%-15% (reaching 20-25mg / 100g), and the lactic acid bacteria content is as high as 1×10 8 CFU / g, it has the functions of regulating the intestine and supplementing nutrition.

[0015] The kimchi hotpot base is made from long-fermented kimchi, whose natural lactic acid and amino acids replace additives like citric acid and MSG. The base is then blended with a blend of chicken fat (8-10 parts), goose fat (7-9 parts), and lard (1-5 parts). The base is slowly extracted at low temperatures (90°C-120°C) and sautéed at medium temperatures (150°C-180°C), creating a multi-layered flavor of "sour, fat, and umami," without the need for artificial colors or preservatives. The kimchi base's low nitrite content (less than 1mg / kg) prevents the formation of harmful nitrosamines in the hotpot base. The stir-frying process, through precise temperature control, reduces the production of trans fatty acids, resulting in a 25% reduction in oil oxidation compared to traditional methods. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unindicated specific conditions in the embodiment are carried out according to the conditions of normal conditions or manufacturer's advice.Reagents used or instruments are not indicated by manufacturers, and are conventional products that can be obtained by commercial purchase.

[0017] A first aspect of the present application provides a method for preparing compound kimchi pickled in an earthenware jar, characterized in that the method comprises: S11: Obtain Swiss chard, radish, mustard greens, cabbage, green and red chili peppers, wild peppers, red bell peppers, old ginger, and cowpeas.

[0018] S12: Hang the Swiss chard, radish, mustard greens and cabbage heads to dry in the sun for 3-7 days, wash them, and then pre-pickle them with salt for 2-3 days to obtain pre-pickled kimchi.

[0019] Natural airing reduces the moisture content of the raw materials (by approximately 20%-30%), disrupting the plant cell wall structure and promoting salt penetration and microbial fermentation during the subsequent pickling process. After sun-drying, Swiss chard, radish, or cabbage becomes pliable and flexible, preventing spoilage caused by excess moisture during pickling while also enhancing the crispness of the finished product. For example, after three days of sun-drying, Swiss chard's moisture content drops from 85% to around 60%. The leaves wilt but are not completely dry, retaining some moisture to activate endogenous enzymes.

[0020] The initial salting period of 2-3 days is designed to utilize high osmotic pressure to inhibit the growth of bacteria (such as E. coli), thereby killing them and allowing lactic acid bacteria to become the dominant bacterial population. Salt also further dehydrates the ingredients, creating the initial sour and salty flavors. After the initial salting period, the kimchi's pH drops to 5.0-5.5, and the nitrite content begins to rise (approximately 5-10 mg / kg), but has not yet reached its peak.

[0021] S13: putting the initially pickled kimchi, green and red millet peppers, wild pepper, red bell pepper, old ginger, and cowpea into an earthenware jar and adding prefabricated brine, fully sealing and naturally fermenting, controlling the storage temperature at 16°-20°, and fermenting for greater than or equal to 180 days to obtain pickled kraut, pickled radish, pickled mustard greens, pickled Chinese cabbage, pickled green and red millet peppers, pickled wild pepper, pickled red bell pepper, pickled ginger, and pickled cowpea.

[0022] Among them, Swiss chard corresponds to pickled Swiss chard, radish corresponds to pickled radish, mustard greens correspond to pickled mustard greens, cabbage corresponds to pickled cabbage, green and red millet peppers correspond to pickled green and red millet peppers, wild pepper corresponds to pickled wild pepper, red lantern pepper corresponds to pickled red lantern pepper, old ginger corresponds to pickled ginger, and cowpea corresponds to pickled cowpea.

[0023] A humidity of 16°-20°C inhibits mold growth and maintains the optimal humidity range for lactic acid bacteria activity. A soaking period of at least three months ensures full fermentation by lactic acid bacteria and complete degradation of nitrite (less than 1mg / kg after 20 days, stabilizing below 0.5mg / kg after three months), with the pH dropping to 3.5-4.1. At this point, the lactic acid content reaches 1.5-2.0g / 100g, which, combined with fermented amino acids (such as glutamate), creates a tart, fresh, and mellow taste. Dietary fiber retention is greater than or equal to 90%, and vitamin C content is 10%-15% higher than fresh ingredients (derived from lactic acid bacteria metabolism).

[0024] Specifically, the prefabricated brine consists of mountain spring water, pepper, old ginger, red pepper, sorghum wine and sesame candy.

[0025] The mountain spring water is pure and low in minerals, which prevents the impurities from affecting the fermentation flavor; Sichuan pepper, old ginger, and red pepper provide natural antibacterial ingredients (such as prickly ash and gingerol), while also imparting a spicy flavor; sorghum wine can inhibit the growth of film-forming yeast and prevent the pickling liquid from mold; hemp sugar (maltose) provides a fermentation substrate for lactic acid bacteria and promotes lactic acid production.

[0026] Specifically, the amount of salt used in the initial pickling of the Swiss chard, the radish, the mustard greens and the green cabbage is 2%-2.5% of the mass of the Swiss chard, the radish, the mustard greens and the green cabbage.

[0027] A salt concentration of 2%-2.5% creates a high osmotic pressure environment, inhibiting the growth of harmful microorganisms such as E. coli and mold, while also providing favorable growth conditions for lactic acid bacteria, which are highly salt-tolerant and can still actively reproduce at this concentration. Salt promotes water loss in raw material cells, accelerating the breakdown of protein into amino acids, creating the salty and savory flavor of the initial pickling stage. It also softens plant fibers, facilitating the penetration of salt water during subsequent soaking.

[0028] At salt concentrations of 2%-2.5%, lactic acid bacteria can become the dominant bacterial flora within 2-3 days of the initial pickling, laying the foundation for an acidic environment for the subsequent 3 months of long-term pickling. The pH value at the end of the initial pickling is approximately 5.5-6.0, ensuring the continuous production of lactic acid during the pickling stage.

[0029] Specifically, a 3% salt content yields approximately 1.2%-1.5% salt, 1.3g acidity (as lactic acid) per 100g, and 0.9mg / kg nitrite after three months of pickling. A 5% salt content yields approximately 1.8%-2.0% salt, 1.6g acidity per 100g, and 0.7mg / kg nitrite after three months of pickling (higher salt concentrations further inhibit nitrite formation). Therefore, a low salt content (3%) results in a more pronounced sour taste, making it suitable for eating directly or in lighter dishes. A high salt content (5%) results in a stronger saltiness, making it more suitable as a base for kimchi hotpot, balancing the richness of the oil. The specific salt content can be adjusted based on your cooking needs.

[0030] In an optional implementation, the initial pickling time can be extended to 3-7 days according to the "Operation Specifications for Traditional Fermented Foods" issued by the Ministry of Agriculture and Social Affairs in 2023, and the amount of salt used can be reduced from 2%-2.5% to 1.5%-2%, which can further promote lactic acid bacteria fermentation.

[0031] Specifically, in the prefabricated brine, the mass ratio of mountain spring water to pepper, old ginger, red pepper, sorghum wine, and hemp candy is 100:0.5:5:10:1:0.5, and edible salt is added to make the mass ratio of salt to water 1.2%-1.5%.

[0032] Spring water has low hardness, few impurities, and a neutral pH, preventing the chlorine residue and minerals found in regular tap water from affecting the activity of lactic acid bacteria. It also ensures a clear, transparent brine that doesn't affect the color of the kimchi. It acts as a solvent, dissolving other ingredients and creating a low-salt environment (total salt concentration approximately 3%-5%, synergistic with the initial salt level), providing a suitable liquid fermentation environment for lactic acid bacteria.

[0033] Sichuan pepper contains zanthoxylum bungeanum and volatile oils (such as limonene), which have broad-spectrum antibacterial effects. They can inhibit the growth of putrefactive bacteria (such as Pseudomonas) and film-forming yeast during the pickling process, while giving kimchi a spicy flavor.

[0034] Old ginger contains gingerol and gingerol, which can inhibit bacteria such as E. coli. At the same time, it slowly releases its spicy taste during long-term soaking, and combines with lactic acid to form a complex taste of "sour and spicy balance".

[0035] The red chili peppers provide capsaicin and red pigment, enhancing the flavor and giving the kimchi its natural color (after pickling, the capsaicin partially dissolves in the brine, giving the kimchi a slightly reddish hue). Paired with ginger, they create a base flavor profile of "spicy and slightly pungent," perfect for subsequent kimchi hot pot cooking.

[0036] Sorghum liquor can both preserve and lock in flavor. Ethanol inhibits the formation of a white film on the surface of the brine by film-forming bacteria. It also penetrates the raw material cells, fixing volatile flavor compounds and preventing aroma loss. This prevents both the alcohol flavor and the acidic aroma of fermentation. (At this ratio, approximately 70% of the alcohol evaporates during the three-month brewing process, leaving less than 0.3% residual.)

[0037] The main components of hemp candy are maltose and glucose, which provide the carbon source required for fermentation of lactic acid bacteria and promote the production of lactic acid (1g maltose can be converted into about 0.6g lactic acid). Specifically, take Swiss chard as an example to prepare pickled Swiss chard: S21: Take 10 kg of fresh Swiss chard and hang it in a well-ventilated place to dry for 4 days until the leaves wilt and the moisture content is about 65%.

[0038] S22: Wash the dried Swiss chard, place it in layers into a pickling container, sprinkle salt evenly on each layer (use 200-250g of salt), compact it and seal it for the first 2 days of pickling.

[0039] S23: Prepare pre-made brine: Take 10L of mountain spring water, add 50g of peppercorns, 500g of old ginger, 1000g of red chili sauce, 100g of sorghum wine, and 50g of sesame candy, boil and cool, then pour into the first pickled vegetables, ensuring that they are completely immersed, seal and place in an environment with a humidity of 18° for 180 days.

[0040] S24: After the soaking is completed, the roots of the Swiss chard are taken out to obtain the pickled Swiss chard. The nitrite content is 0.8 mg / kg and the lactic acid bacteria content is 1×10 8 CFU / g, vitamin C content 25mg / 100g (fresh Swiss chard is 20mg / 100g).

[0041] A second aspect of the present application provides a method for preparing a kimchi hot pot base, using pickled kraut, pickled radish, pickled mustard greens, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea prepared by the method for preparing compound kimchi pickled in an earthenware jar provided in the first aspect as raw materials, the method comprising: S31: Weigh the following ingredients by mass: 5-25 parts of pickled Swiss chard, 2-10 parts of pickled radish, 1-5 parts of pickled mustard greens, 4-20 parts of pickled Chinese cabbage, 2-10 parts of pickled green and red chili peppers, 1-5 parts of pickled wild pepper, 2-10 parts of pickled old ginger, and 7-30 parts of pickled cowpea.

[0042] S32: Slice 2-7 portions of pickled Swiss chard, 1-3 portions of pickled radish, 1 portion of pickled mustard greens, 1-6 portions of pickled cabbage, 1 portion of pickled green and red chili peppers, 1 portion of pickled wild peppercorns, and 1 portion of pickled ginger in S31 and set aside.

[0043] S33: Chop the remaining pickled Swiss chard, pickled radish, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea from S31 and set aside.

[0044] S34: Heat 8-10 parts chicken fat, 7-9 parts goose fat, and 1-5 parts lard to 150°C-180°C to obtain medium-temperature hot oil; S35: Put the pickled kraut slices, pickled radish slices, pickled mustard greens slices, pickled green vegetable slices, pickled green and red chili pepper segments, pickled wild pepper segments, and pickled ginger slices in S32 into medium-heated oil, stir-fry until the surface of the ingredients turns white, remove and set aside.

[0045] S36: Put the pickled Swiss chard, pickled radish, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpeas in S33 into medium-heated hot oil and stir-fry for 3-10 minutes. Then reduce the temperature of the medium-heated oil to low-temperature hot oil (90°C-120°C), stir-fry for 10-20 minutes, remove and set aside.

[0046] S37: The pickled kraut slices, pickled radish slices, pickled mustard greens slices, pickled green vegetable slices, pickled green and red chili pepper segments, pickled wild pepper segments, and pickled ginger slices obtained by stir-frying in S35 are mixed with the pickled kraut, pickled radish, pickled green cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpeas stir-fried in S36 to obtain a kimchi hot pot base.

[0047] S38: Add the kimchi hotpot base to the secret broth to make the kimchi hotpot base.

[0048] The pickled cabbage rhizomes ensure that the sour and fresh flavor is dominant; pickled radishes and cabbage heads are used as auxiliary ingredients to enhance the complexity of the base material from the dimensions of taste (crisp and tender) and umami (glutamate) respectively; pickled green and red millet peppers and pickled wild peppers are used in low proportions to give a light spicy and slightly fragrant flavor, avoiding covering up the fermented sour aroma.

[0049] Chicken fat is rich in saturated fatty acids (approximately 30%) and monounsaturated fatty acids (approximately 48%), and has a low melting point (38°C-48°C). It easily binds to kimchi flavor compounds and quickly releases fat-soluble aromas (such as ethyl lactate). Goose oil, with its higher unsaturated fatty acid content (approximately 60%) and slightly higher melting point (42°C-50°C), imparts a richer flavor to the base. It also provides greater stability during high-temperature stir-frying (150°C-180°C), reducing the production of harmful substances from oil oxidation. The combined amount of chicken and goose fat should be controlled at 15-19 parts to ensure sufficient fat to extract the kimchi flavor without overdosing, resulting in a greasy base. (This ratio has been proven to thoroughly blend the fat and kimchi solids, resulting in a smooth, translucent, and seamless stir-fry.)

[0050] In an optional embodiment, the raw material is chopped to a particle size of about 0.5-1 cm 3 (For example, cut pickled Swiss chard into strips and pickled radish into cubes). This can increase the surface area and improve the efficiency of flavor dissolution during frying (30% higher than the whole pickled ingredients); ensure that it is evenly mixed with oil and secret broth later to avoid uneven taste of large pieces of ingredients.

[0051] Specifically, the frying is divided into a low temperature stage and a medium temperature stage: Medium-temperature stage: Raise the temperature to 150°C-180°C and stir-fry for 3-10 minutes. This stimulates the Maillard reaction between the capsaicin in the spices (pickled green and red chili peppers, pickled wild peppers) and the oils, creating a complex flavor profile of "sour, fatty, and burnt." This also further reduces the moisture content by approximately 10%, enhancing the flavor.

[0052] Low-temperature stage: The temperature is controlled at 120°-130°C and the stir-frying time is 10-20 minutes. After the oil melts, it comes into initial contact with the raw materials to slowly extract the organic acids (such as lactic acid) and amino acids (such as glutamic acid) in the kimchi, avoiding high temperature damage to vitamin C (the loss rate is controlled within 10%).

[0053] After frying, the acid content of the base material (calculated as lactic acid) reaches 0.8-1.0g / 100g, which is about 40% lower than before frying (part of the lactic acid undergoes esterification reaction with oil to form flavor esters). At the same time, the free amino acid content increases by 20%-30%, and the umami taste is more prominent.

[0054] In this kimchi hotpot base, the core ingredients of the base (pickled kraut, pickled radish, pickled cabbage) must be prepared using the first method, and its unique "low nitrite (less than 1 mg / kg) + high lactic acid bacteria (greater than or equal to 10 8 The "CFU / g)" characteristic directly determines the health attributes and flavor tone of the base.

[0055] Specifically, the secret broth is made of water, old hen, old duck, lean meat, eyebrow meat, dragon bone, tube bone, chicken feet, pig's feet, pork skin and Jinhua ham in a mass ratio of 100:4:4:3:3:5:5:5:4:3:1. It is simmered on medium heat for 4 hours and then switched to high heat for 1 hour until the volume ratio of original water to the simmered broth is 2:1.

[0056] The third aspect of the present application provides a kimchi hot pot, which is prepared using the kimchi hot pot base prepared by the method for preparing the kimchi hot pot base provided by the second aspect, and is cooked and eaten with traditional hot pot ingredients.

[0057] A fourth aspect of the present application provides kimchi, which is prepared using the method for preparing compound kimchi pickled in an earthenware jar provided by the first aspect. The nitrite content in the kimchi is less than 1 mg / kg after 20 days of pickling, and the kimchi is rich in lactic acid bacteria, vitamin C and dietary fiber.

[0058] After 20 days of pickling, the content is less than 1 mg / kg, which is far lower than the limit requirement for pickles in GB2762-2022 "National Food Safety Standard Limits of Contaminants in Food" (less than or equal to 10 mg / kg), reaching the safety level of "can be eaten directly raw".

[0059] Because long-term brewing (greater than or equal to 180 days) makes lactic acid bacteria become the absolute dominant bacteria (concentration greater than or equal to 1×10 8 CFU / g), and the nitrite reductase produced by its metabolism breaks down nitrite. Meanwhile, natural antibacterial ingredients such as Sichuan peppercorns and sorghum liquor inhibit nitrite-producing bacteria. Therefore, kimchi can satisfy both flavor and nitrite content.

[0060] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the scope of protection of the present invention.

Claims

1. A method for preparing compound kimchi pickled in an earthenware jar, characterized in that: The method comprises: Obtain Swiss chard, radish, mustard greens, cabbage, green and red chili peppers, wild peppers, red bell peppers, old ginger, and cowpeas; Hang Swiss chard, radish, mustard greens and cabbage heads to dry in the sun for 3-7 days, wash them and then pickle them with salt for 2-3 days to obtain the primary pickled kimchi; The primary pickled kimchi, green and red millet peppers, wild pepper, red bell pepper, old ginger, and cowpea are placed in an earthenware jar and pre-prepared brine is added, the mixture is fully sealed and naturally fermented, the storage temperature is controlled at 16°-20°, and the fermentation time is greater than or equal to 180 days, to obtain pickled kraut, pickled radish, pickled mustard greens, pickled Chinese cabbage, pickled green and red millet peppers, pickled wild pepper, pickled red bell pepper, pickled ginger, and pickled cowpea; The prefabricated brine consists of mountain spring water, pepper, old ginger, red pepper, sorghum wine and sesame candy.

2. The method for preparing compound pickled vegetables in earthenware jars according to claim 1, characterized in that: The amount of salt used in the initial pickling of the Swiss chard, the radish, the mustard greens and the green cabbage is 2%-2.5% of the mass of the Swiss chard, the radish, the mustard greens and the green cabbage.

3. The method for preparing compound pickled vegetables in earthenware jars according to claim 1, characterized in that: In the prefabricated brine, the mass ratio of mountain spring water to pepper, old ginger, red chili pepper, sorghum wine, and hemp candy is 100:0.5:5:10:1:0.5, and edible salt is added to make the mass ratio of salt to water 1.2%-1.5%.

4. A method for preparing a kimchi hot pot base, characterized in that: The pickled kraut, pickled radish, pickled mustard greens, pickled Chinese cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea prepared by the method for preparing compound pickled vegetables in an earthenware jar according to any one of claims 1 to 3 are used as raw materials, and the method comprises: Weigh the following ingredients by mass: 5-25 parts of pickled Swiss chard, 2-10 parts of pickled radish, 1-5 parts of pickled mustard greens, 4-20 parts of pickled cabbage, 2-10 parts of pickled green and red chili peppers, 1-5 parts of pickled wild pepper, 2-10 parts of pickled old ginger, and 7-30 parts of pickled cowpea; Chop the pickled kraut, pickled radish, pickled mustard greens, pickled cabbage, pickled green and red chili peppers, pickled wild pepper, pickled ginger, and pickled cowpea, and stir-fry them with 8-10 parts of chicken oil, 7-9 parts of goose oil, and 1-5 parts of lard to prepare a kimchi hot pot base; The prepared kimchi hot pot base is added into 100-300 parts of secret soup stock according to a mass ratio to prepare the kimchi hot pot base.

5. The kimchi hotpot according to claim 4, characterized in that The secret broth is made of water, old hen, old duck, lean meat, eyebrow meat, dragon bone, tube bone, chicken feet, pig's feet, pork skin and Jinhua ham in a mass ratio of 100:4:4:3:3:5:5:5:4:3:

1. After simmering on medium heat for 4 hours, switch to high heat and simmer for 1 hour until the volume ratio of original water to the broth is 2:

1.

6. The preparation method according to claim 4, characterized in that The stir-frying is divided into a medium temperature stage and a low temperature stage: Medium temperature stage: control the temperature to 150°C-180°C and stir-fry for 3-10 minutes; Low temperature stage: After the medium temperature stage, reduce the temperature to 90°C-120°C and continue to stir-fry for 10-20 minutes.

7. A kimchi hotpot, characterized in that: The kimchi hot pot base prepared by the preparation method of the kimchi hot pot base according to any one of claims 4 to 6 is cooked and eaten with traditional hot pot ingredients.

8. A compound kimchi, characterized in that: The kimchi is prepared by the preparation method of the earthenware jar pickled compound kimchi according to any one of claims 1 to 3. The nitrite content in the kimchi is lower than 1 mg / kg after pickling for 20 days, and the kimchi is rich in lactic acid bacteria, vitamin C and dietary fiber.