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
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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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