Method for producing directly putting type fermented pickled vegetables

A production method and direct-injection technology, which is applied in the field of kimchi production using compound bacterial powder, can solve the problems of uniqueness, single bacterial group, and inability to produce flavor, and achieve the effects of good flavor, good product quality, and shortened fermentation cycle

Inactive Publication Date: 2005-05-18
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the bacteria used are lactic acid bacteria and the flora is single, and in the specific env...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 100 kg of Chinese cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose, 1 kg of Chinese pepper, 0.1 kg of star anise, 0.1 kg of kaempferen, 0.1 kg of weed, and 20 grams of compound bacteria powder. Keep container tightly closed. Control the temperature at 30°C for 10 hours of pre-fermentation, then control the temperature at 20°C for 15 hours of post-fermentation; after fermentation, use a dehydration equipment to remove water, add 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of monosodium glutamate pulverized mixed solution, kimchi is mixed with the above-mentioned seasoning mixed solution and then packaged and sterilized to obtain the pickled vegetable product.

[0024] In this example, Lactobacillus plantarum was selected as cicc6088, Acetobacter cicc7016, Lactobacillus casei cicc6033, and Saccharomyces cerevisiae cicc1570.

Embodiment 2

[0026] 100 kg of Chinese cabbage is selected and washed, cut into strips and put into containers. Add 2 kg of salt, 1 kg of sucrose, 0.5 kg of Chinese pepper, 0.2 kg of star anise, 0.2 kg of kaempferen, 0.5 kg of weed, and 30 grams of compound bacteria powder. Keep container tightly closed. The temperature is controlled at 30°C for 10 hours of pre-fermentation, and then the temperature is controlled at 18°C ​​for 15 hours of post-fermentation; after fermentation, the moisture is removed, and the content of adding 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of flavor The pulverized mixed solution of the vegetable, the kimchi product is obtained by vacuum packaging after mixing the kimchi and the above-mentioned seasoning mixed solution.

[0027] In this example, Lactobacillus plantarum is cicc6001, Acetobacter cicc7012, Lactobacillus casei can choose cicc6028, and Saccharomyces cerevisiae can choose cicc1526.

Embodiment 3

[0029] 100 kg of Chinese cabbage is selected and washed, cut into strips and put into containers. Add 1.5 kg of salt, 2 kg of sucrose, 0.6 kg of Chinese pepper, 1.0 kg of star anise, 0.2 kg of kaempferen, 0.3 kg of weed, and 50 grams of compound bacteria powder. Keep container tightly closed. Control the temperature at 30°C for 10 hours of pre-fermentation, and then control the temperature at 25°C for 10 hours of post-fermentation; after fermentation, add 2.0 kg of garlic, 0.2 kg of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of monosodium glutamate. liquid, kimchi is mixed with the above-mentioned seasoning mixture, and the kimchi product is obtained through vacuum packaging.

[0030] In this example, Lactobacillus plantarum is cicc6087, Acetobacter cicc7008, Lactobacillus casei can choose cicc6012, and Saccharomyces cerevisiae can choose cicc1413.

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Abstract

The present invention relates to deep processing of vegetable, is especially the process of producing pickled vegetable with compound bacteria powder, and solves the technological problem of fast producing high quality fermented pickled vegetable. The production process includes the main steps of 1) mixing cut vegetable, compound bacteria powder containing plant lactobacillus, acetobacter, cheese lactobacillus and Saccharomyces cerevisiae, and supplementary material containing salt, and sealing in the container; 2) fermentation first at the temperature of 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; 3) eliminating water from the fermented pickled vegetable and mixing with seasonings. The said process has different production scales and short production period, and the pickled vegetable product has rich nutrients and pure taste.

Description

Technical field: [0001] The invention belongs to the field of deep processing of vegetables, in particular to a method for producing kimchi by using compound bacterial powder. technical background: [0002] Kimchi is a unique and popular fermented vegetable product with a long history. Its production process can be traced back to more than 2,000 years ago, and it has been recorded in the ancient books "Zhou Li", "Mao Shi" and "Yili" in the pre-Qin period. The kimchi altar, the container for making it, first appeared around the Han Dynasty and has been popular all over the world. For thousands of years, kimchi has been talked about by the world for its fresh and sour, crisp and fragrant, refreshing and delicious, long-lasting aftertaste, appetizing, and appetite-enhancing effects, attracting many consumers at home and abroad. [0003] Kimchi is a vegetable product produced by fermenting "cold processing". Due to the uniqueness of the processing technology and production me...

Claims

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Application Information

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IPC IPC(8): A23L3/3571A23L19/20
Inventor 蔡永峰熊涛岳国海郭兴要李绩程池黄宇彤张贵林
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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