Non-fermented pickled vegetable processing method and its soaking liquid

A processing method and technology of soaking solution, applied in the field of soaking solution and its preparation, non-fermented, low-salt flavor kimchi processing, which can solve the problems of unfavorable industrialization, large-scale and standardized production, easy contamination of strains, high salt content, etc. problems, to achieve the effect of easy control of product quality, good flavor and rich nutrition

Inactive Publication Date: 2006-08-09
ZHEJIANG UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, domestic kimchi enterprises mostly use natural fermentation technology, but the fermentation cycle of this technology is relatively long, and the production efficiency is low. Due to the influence of sanitary conditions, production seasons and salt consumption, fermentation is prone to failure, and the fermentation quality is unstable, which is not conducive to industrialization and scale. Standardized and standardized production, production in different places, difficult to ensure product consistency, high nitrite and salt content, poor food safety
Published methods for preparing kimchi from relevant literature on kimchi all adopt lactic acid fermentation (natural fermentation or inoculation fermentation). Since the optimum temperature of natural lactic acid fermentation is 26~35°C, 6~8% of salt will be added, but the salt If the dosage is too high, it will cause serious harm to the human body, while inoculation fermentation has the risk that the strains will be easily contaminated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Chinese cabbage is selected as the raw material, and the technological process is as follows: Chinese cabbage→rinsing→sterilization→draining→slicing→soaking in an altar→vacuum packaging→sterilization→finished product. The specific operation is as follows:

[0023] (1) Preparation of soaking solution: 2kg of salt, 0.5kg of ginger, 0.5kg of minced garlic, 0.5kg of monosodium glutamate, 0.03kg of CaCl 2 . ℃, then add 8kg of vinegar and 0.5kg of white wine, stir evenly, and adjust the pH value to 4.0 with glacial acetic acid.

[0024] (2) Choose Chinese cabbage that is fresh and hard, with thick flesh, no pests, no pesticide pollution, no mechanical damage, no chemical pollution.

[0025] (3) Silt, microorganisms, and parasites may be attached to the surface of Chinese cabbage. Therefore, first rinse thoroughly with water for 3 minutes, and then rinse with 100 mg / L ClO 2 Soak in the antiseptic solution for 6 minutes, and finally drain the water.

[0026] (4) The knives ...

Embodiment 2

[0033] White radish is selected as raw material, and the technological process is as follows: radish→rinsing→sterilization→draining→slicing→soaking in an altar→finished product. The specific operation points are introduced in order as follows:

[0034] (1) Preparation of soaking solution: 3kg of salt, 1.0kg of ginger, 1.0kg of minced garlic, 0.8kg of monosodium glutamate, 0.05kg of CaCl 2 . At about 50°C, add 9kg of vinegar and 1Kg of white wine, stir evenly, and adjust the pH value to 4.5 with glacial acetic acid.

[0035] (2) Select fresh white radishes that are complete, undamaged, not hollow, free from diseases and insect pests, free from pesticide pollution, and uniform in size.

[0036] (3) The radish was thoroughly rinsed with water for 3 minutes, and then washed in 100 mg / L ClO 2 Soak in the antiseptic solution for 6 minutes, and finally drain the water.

[0037] (4) Cut the radish into uniform strips, on the one hand, in order to make the soaking liquid easily pen...

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PUM

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Abstract

The present invention discloses a processing method of non-fermented pickled vegetables. Said processing method includes the following steps: selecting raw material vegetables, cleaning, disinfecting, draining, cutting, pickling, vacuum packaging and sterilizing so as to obtain the invented finished product. Said invention also provides its pickling liquor and the preparation method of said pickling liquor.

Description

technical field [0001] The invention relates to the field of vegetable processing, in particular to a method for processing non-fermented, low-salt flavor pickles, soaking liquid and a preparation method thereof. Background technique [0002] The method of making kimchi is simple, economical, can be made in four seasons, and is convenient to eat. It is the most widely spread vegetable processed product in my country. It contains vitamins A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, and cellulose. Long-term consumption can prevent constipation, fight cancer, and can lower cholesterol, blood sugar, and blood pressure. The pepper, garlic, ginger, and other irritating condiments in kimchi can sterilize and promote the secretion of digestive enzymes, so they have a broad consumer market. [0003] At present, domestic kimchi enterprises mostly use natural fermentation technology, but the fermentation cycle of this technology is relatively long, and the production ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 茅林春庞华卿
Owner ZHEJIANG UNIV
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