Pickled vegetable sauce and preparation method thereof

Abstract

The preparation method comprises the following steps: taking pickled psoriasis stem as a main raw material and pickled green capsicum frutescens, pickled red capsicum frutescens, pickled rod chilli, pickled ginger and other pickled vegetable raw materials as auxiliary materials; rapeseed oil, various animal oil, white sugar, white spirit, chicken essence, monosodium glutamate and other seasonings; the preparation method comprises the following steps: squeezing the main material pickled psoriasis stem, screening out chili seeds of the pickled green capsicum frutescens, the pickled red capsicum frutescens and the pickled rod chilli, processing the pickled vegetables into crushed materials with the particle size of 0.1-0.3 cm, mixing rapeseed oil and animal oil, and putting the mixture into a frying pan for heating; putting the crushed materials of the pickled vegetables into a frying pan, and frying until the materials are dry; sequentially adding seasonings such as white sugar, white spirit, chicken essence and monosodium glutamate into the frying pan to obtain the instant fried pickle sauce; and cooling the freshly-fried pickle sauce, and storing the cooled pickle sauce in a container to obtain the psoriasis dish pickle sauce. The problems that a traditional technology is rough and has residues and the chewing feeling is unbalanced are solved, the sauce is fine and free of residues, and the special flexible chewing feeling of the psoriasis is reserved. The sauce is standardized and commercialized, and is an innovative food meeting modern consumption requirements.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing Swiss chard kimchi sauce and the kimchi sauce itself. Background Technology

[0002] The fibrous texture of Swiss chard and the sour, fresh, and slightly spicy flavor of pickled peppers (green pickled peppers, red pickled peppers, pickled wild peppers, etc.) are the core flavor and texture support of Swiss chard pickled pepper sauce. However, existing conventional preparation processes have not effectively coordinated the characteristics of the two, resulting in products generally facing the core problems of rough texture and a disconnect between the flavor of Swiss chard and pickled peppers. Current processing methods for pickled Swiss chard stems lack specificity. Either the chopped pieces are unevenly distributed, leaving coarse fibers untreated and resulting in a tough, unpalatable texture, or the excessive chopping causes fiber breakage, negating the unique chewiness of the Swiss chard. The proportions of various ingredients are also vague, indicating insufficient industrialization and standardization. Furthermore, the parameters in the stir-frying process are unclear, making it impossible to balance softening the Swiss chard fibers with preserving the tangy aroma of the pickled peppers. High-temperature stir-frying leads to the loss of lactic acid and volatile aromatic compounds from the pickled peppers, leaving only spiciness that clashes with the Swiss chard's flavor. Low-temperature stir-frying, on the other hand, fails to soften the Swiss chard fibers sufficiently, preventing the flavor compounds from fully integrating, resulting in a thin, unlayered sauce that fails to showcase the combined advantages of the Swiss chard's chewiness and the tangy aroma of the pickled peppers.

[0003] In summary, existing conventional processes cannot solve the problem of uncoordinated taste and flavor when combining Swiss chard and pickled peppers, making it difficult to meet consumers' demand for a complex flavor and delicate texture. The processes are not sufficiently industrialized and standardized, and targeted process improvements are urgently needed. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing Swiss chard kimchi sauce, in order to solve the problems existing in the background art.

[0005] To achieve the above-mentioned technical objectives, the technical solution adopted by the present invention is as follows: The first aspect of this application provides a method for preparing Swiss chard kimchi sauce, characterized in that the preparation method includes: Prepare 20 portions of pickled Swiss chard stems, 10 portions of pickled green millet peppers, 5 portions of pickled red millet peppers, 10 portions of pickled ginger, 10 portions of pickled radish, 5 portions of pickled cowpeas, and 10 portions of pickled wild chili peppers; Among them, pickled Swiss chard stems, pickled green millet peppers, and pickled red millet peppers are pickled for 90 days or more, with a brine concentration of 1.8%-2.5%; Prepare 15 parts refined rapeseed oil, 5 parts fresh lard, 3 parts fresh chicken fat, 5 parts fresh goose fat, and 0.5 parts litsea cubeba oil; Among them, the purity of litsea cubeba oil is greater than or equal to 95%; Prepare 1 part white sugar, 1.5 parts chicken essence, 1 part MSG, 1.5 parts sorghum liquor, and 1 part original flavor oyster sauce; Squeeze the pickled Swiss chard stems, pickled green millet peppers, pickled red millet peppers, pickled ginger, pickled radishes, pickled cowpeas, and pickled wild chili peppers until no obvious water droplets fall. Sift out the chili seeds of the pickled green millet peppers, pickled red millet peppers, and pickled wild chili peppers. Then process the pickled Swiss chard stems, pickled green millet peppers, pickled red millet peppers, pickled ginger, pickled radishes, pickled cowpeas, and pickled wild chili peppers into small pieces with a particle size of 0.1cm-0.3cm to obtain pickled vegetable scraps. Mix refined edible rapeseed oil, fresh lard, fresh chicken fat, fresh goose fat and litsea cubeba oil in a wok and heat until the oil temperature reaches 150℃±5℃. Put the kimchi flakes into a wok and stir-fry at 180℃-220℃ for 20 minutes to dry out the excess moisture in the ingredients. Add the original flavor oyster sauce, sorghum wine, and white sugar to the wok in that order, with a 1-minute interval between each addition. After all the ingredients are added, continue to stir-fry for 7 minutes. Add chicken bouillon and MSG to a wok and stir-fry until evenly mixed to obtain freshly stir-fried kimchi sauce; Cool the freshly stir-fried kimchi sauce to 20℃-25℃, then put the cooled freshly stir-fried kimchi sauce into a clean, airtight container that is free of water and oil, and store it at 0℃-4℃ to obtain Swiss chard kimchi sauce.

[0006] Furthermore, the pickling time for pickled Swiss chard stems, pickled green millet peppers, and pickled red millet peppers is greater than or equal to 90 days.

[0007] Furthermore, the sorghum liquor is a 42-degree sorghum liquor.

[0008] Furthermore, during the 20 minutes of stir-frying the kimchi flakes and pickled Swiss chard stems at a temperature of 180℃-220℃, continuous clockwise stirring is required. Furthermore, the process of cooling the freshly stir-fried kimchi sauce to 20℃-25℃ must be carried out in a clean and sterile environment. The container should be a food-grade glass jar or ceramic jar, and the container must be sterilized at 121℃ for 15 minutes before use.

[0009] Furthermore, the particle size deviation of the pickled vegetable scraps is less than or equal to 0.05 cm, and particle uniformity is ensured by screening with a standard sieve.

[0010] Furthermore, the entire stir-frying process is carried out in a clockwise direction at a speed of 30-40 revolutions per minute. In particular, the stirring speed is controlled at 35-40 revolutions per minute for the first 10 minutes after adding the pickled vegetable crumbs, and then reduced to 30-35 revolutions per minute for the next 10 minutes.

[0011] Furthermore, the mass of the remaining chili seeds accounts for less than or equal to 5% of the total mass of the pickled green millet chilies, pickled red millet chilies, and pickled wild chilies.

[0012] The second aspect of this application provides a kimchi sauce, which is prepared using the method for preparing the Swiss chard kimchi sauce provided in the first aspect.

[0013] The beneficial effects of this invention are: By sifting out chili seeds (residue ≤5%), precisely controlling particle size (0.1cm-0.3cm), and frying in stages, the problems of coarse texture and unbalanced chewiness in traditional processes are solved, resulting in a sauce that is delicate and free of residue while retaining the unique tender and chewy texture of Swiss chard.

[0014] The pickled beefstem stems, pickled green millet peppers, and pickled red millet peppers are all pickled for ≥90 days to retain their mellow sour aroma. Seasonings (oyster sauce → sorghum liquor → white sugar) and wood ginger oil are added in stages to enhance the aroma, avoiding a disconnect between sour and spicy flavors and a thin flavor, thus forming a complex flavor with a balanced sour and spicy taste and rich layers.

[0015] The entire preparation process is standardized to ensure consistent taste and prevent significant differences in flavor between different batches. Detailed Implementation

[0016] The technical solutions in the embodiments of this application will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0017] The first aspect of this application provides a method for preparing Swiss chard kimchi sauce, characterized in that the preparation method includes: S01: Prepare 20 portions of pickled beefstem stems, 10 portions of pickled green millet peppers, 5 portions of pickled red millet peppers, 10 portions of pickled ginger, 10 portions of pickled radish, 5 portions of pickled cowpeas, and 10 portions of pickled wild chili peppers; prepare 15 portions of refined edible rapeseed oil, 5 portions of fresh lard, 3 portions of fresh chicken oil, 5 portions of fresh goose oil, and 0.5 portions of wood ginger oil; prepare 1 portion of white sugar, 1.5 portions of chicken essence, 1 portion of MSG, 1.5 portions of sorghum liquor, and 1 portion of original flavor oyster sauce.

[0018] Among them, the pickling time for pickled Swiss chard stems, pickled green millet peppers, and pickled red millet peppers is greater than or equal to 90 days, the brine concentration is 1.8%-2.5%, and the purity of the wood ginger oil is greater than or equal to 95%.

[0019] Pickled green and pickled red chili peppers (green and red refer to the colors of the pickled chili peppers) are both fermented chili peppers, unlike ordinary fresh chili peppers. The lactic acid, acetic acid, and other organic acids produced after fermentation are the core source of the "sour and fresh flavor" of the pickled sauce. In addition, the capsaicin content of chili peppers is moderate (lower than that of wild chili peppers), which can prevent the spiciness from overpowering the flavor of other ingredients. At the same time, the combination of green and red colors can give the sauce a natural red and green color, without the need to add artificial coloring.

[0020] Pickled wild chili peppers require 100-120 days of pickling. Traditional short-cycle pickling (30-60 days) results in insufficient lactic acid fermentation, incomplete nitrite degradation (often exceeding 5mg / kg), and the production of only a small amount of lactic acid (approximately 0.6g / 100g), leading to a predominantly spicy flavor. In contrast, long-term pickling (≥90 days) allows lactic acid bacteria to become the dominant microbial community (concentration ≥1×10⁻⁶). 6 The nitrite reductase produced by its metabolism can degrade nitrite to ≤1mg / kg (far below the limit of GB2762-2022), while the lactic acid production increases to 1.2-1.5g / 100g, forming a mellow flavor with a "sour and spicy balance", avoiding the presence of only spiciness in subsequent stir-frying and the disconnect from the flavor of Swiss chard.

[0021] A brine concentration of 1.8%-2.5% represents the optimal osmotic pressure environment for lactic acid bacteria growth. Below 1.8%, other bacteria (such as E. coli and mold) easily proliferate, leading to spoilage of the wild chili peppers. Above 2.5%, it inhibits lactic acid bacteria activity, slows down the fermentation rate, and makes the wild chili peppers too salty, requiring the addition of a large amount of sugar to neutralize the saltiness and disrupting the flavor balance. A brine concentration of 1.8%-2.5% ensures that the wild chili peppers ferment without spoilage and with sufficient fermentation, while maintaining a moderate saltiness, laying a low-salt foundation for the overall flavor of the sauce.

[0022] The core value of pickled Swiss chard stems lies in their "tough yet elastic fiber structure," which, unlike the crisp and tender fibers of ordinary vegetables (such as radishes and cowpeas), retains the characteristics of being "not hard to chew and without a gritty feeling when swallowed" after pickling. This makes it the core ingredient for achieving the "granular chewiness" of the sauce. A dosage of 20 parts (accounting for 28.57% of the total mass of the main ingredients; a part refers to a unit of mass, such as 10g or 50g, etc., which can be defined according to the preparation situation) ensures that every bite of sauce can have the fibrous texture of Swiss chard stems, while avoiding the "stiff texture" caused by excessive dosage. If the dosage is less than 15 parts, the chewiness is not obvious; if the dosage is more than 25 parts, the fiber density is too high, which can easily create a "texture conflict" with other pickled vegetable granules.

[0023] Pickled ginger, pickled radish, and pickled cowpeas serve as complementary ingredients for flavor and texture, forming a synergy with pickled Swiss chard stems and pickled peppers. Among them, pickled ginger: the gingerol produced by its fermentation becomes mild after pickling, which can neutralize the pungent sourness of pickled peppers, while giving the sauce a "spicy base flavor" and avoiding the sourness from being too monotonous; the amount of 10 parts can ensure that the spiciness does not overpower the flavor, but only serves as a complement to the flavor.

[0024] Pickled radish: Its crisp and tender texture forms a "crisp-tough" texture layer with the tough fibers of Swiss chard stems, and the glutamic acid (umami substance) produced by radish fermentation can enhance the umami of the sauce; 10 servings can balance the "heavyness" of Swiss chard stems and make the taste richer.

[0025] Pickled cowpeas: Their slender fibrous structure forms a "fine-coarse" fiber combination with the stems of Swiss chard, and the "bean aroma" of cowpeas can enrich the fermentation flavor, avoiding the sauce being limited to "vegetable aroma + pepper aroma"; the addition of 5 parts can play the role of "flavor embellishment" and prevent the bean aroma from masking the core flavor.

[0026] Refined rapeseed oil has a smoke point as high as 230℃ (far exceeding the 190℃ of ordinary pressed rapeseed oil), allowing it to withstand subsequent frying temperatures of 180℃-220℃, preventing the oxidation of oil at high temperatures that produce trans fatty acids and a burnt taste. Simultaneously, its delicate "vegetarian aroma" does not mask the fermented flavor of kimchi, and it possesses excellent "flavor adsorption" properties, evenly coating the organic acids, capsaicin, and other flavor compounds in the kimchi particles, preventing flavor loss during frying. A dosage of 15 parts (52.63% of the total oil mass) ensures that the oil completely covers all raw material particles, preventing areas without oil or burnt particles.

[0027] Fresh lard, fresh chicken fat, and fresh goose fat are all animal fats, distinct from refined vegetable oils. Their rich saturated and unsaturated fatty acids impart a mellow, rich aroma to the sauce, creating a harmonious "fatty-sour" flavor profile with the "sour and fresh" taste of pickled vegetables. This addresses the problem of a thin flavor resulting from using only vegetable oil in traditional methods. Fresh lard: melting point 38℃-48℃, melts at low temperatures, can quickly combine with kimchi particles, giving the sauce a "smooth texture" and avoiding dryness; 5 parts are enough to ensure smoothness and prevent greasiness.

[0028] Fresh chicken oil: It has the natural aroma of poultry and can enhance the umami flavor of sauces, which is different from the chemical umami flavor of chicken essence and MSG; adding a small amount of 3 parts can play a finishing touch role in umami flavor and avoid the chicken oil flavor being too strong.

[0029] Fresh goose fat: melting point 42℃-50℃, strong stability, it can still retain its mellow taste after high-temperature frying. When used in conjunction with rapeseed oil, it can extend the flavor shelf life of sauces (goose fat can form a protective film on the surface of the particles, slowing down the oxidation of flavor substances); 5 parts can balance the smoothness of lard and the lightness of rapeseed oil, making the taste richer.

[0030] The core value of litsea cubeba oil lies in its unique citral aroma, which imparts a fresh, fruity base flavor to sauces, neutralizing the greasiness of animal fats and the spiciness of pickled peppers. This is a distinctive flavor signature that sets it apart from ordinary pickle sauces. The requirement of a purity of ≥95% is to prevent impurities in low-purity litsea cubeba oil (such as litsea cubeba seed residue and off-flavor oils) from causing a bitter taste in the sauce. If the purity is below 90%, the impurity content increases, which will mask the fresh aroma of litsea cubeba oil and introduce off-flavors instead. The trace addition of 0.5 parts (accounting for 1.75% of the total oil mass) ensures that the aroma is subtle and serves only as a flavor embellishment, without overpowering the main flavor.

[0031] The core function of sugar is to neutralize the sourness of pickled peppers. By antagonizing the sour taste with the sweetness of sugar, the sauce achieves a balanced sour and spicy flavor (meeting the taste preferences of the general public). At the same time, sugar acts as a flavor stabilizer, slowing down the volatilization rate of organic acids during the cooking process and preventing the loss of sourness. One part sugar (1:15 of the total weight of pickled peppers) ensures that the sweetness does not overpower the sourness. If it is less than 0.5 parts, the neutralization effect is insufficient, and the sourness is too strong; if it is more than 1.5 parts, the sweetness is prominent, which will mask the fermented sour aroma of the pickled vegetables, turning it into a "sweet and spicy sauce".

[0032] Both MSG and chicken bouillon are umami enhancers, but their mechanisms of action differ: MSG (monosodium glutamate) directly provides basic umami, while chicken bouillon (containing monosodium glutamate and disodium inosinate) provides complex umami. A 1.5:1 ratio of the two can achieve umami enhancement (disodium inosinate can enhance the umami of MSG by 10-20 times), while avoiding the sparse umami of MSG or the overly strong umami of chicken bouillon when used alone. A total usage of 2.5 parts (accounting for 33.33% of the total weight of the seasoning, total weight 1+1.5+1+1.5+1=6 parts) can ensure that the umami of the sauce is moderate and does not mask the natural umami produced by fermentation (such as glutamic acid in pickled radishes and amino acids in pickled cowpeas).

[0033] The sorghum liquor used is 42% ABV. 42% ABV sorghum liquor has a dual function: first, it acts as a preservative and antibacterial agent, inhibiting the growth of microorganisms (such as yeast and mold) during the cooling process after stir-frying, thus extending the shelf life of the sauce; second, it fixes the flavor, reacting with organic acids in pickled vegetables to form esters (such as ethyl lactate, which has a fruity aroma), enhancing the complex flavor, while also fixing volatile aroma compounds (such as the peppery aroma of pickled peppers and the citral in litsea cubeba oil), preventing flavor loss during subsequent storage. A dosage of 1.5 parts ensures a moderate residual alcohol level after stir-frying (approximately 0.3%-0.5%), serving as a preservative without a noticeable alcohol taste.

[0034] Plain oyster sauce (without added salt or sugar) is rich in animal-derived umami substances (such as succinic acid from oyster extract), which can form a "animal-plant-chemical" umami layering with the plant / chemical umami of chicken essence and MSG, enhancing the richness of the sauce's umami. At the same time, the viscous texture of oyster sauce allows the oil to bind more tightly with the kimchi particles, preventing oil-ingredient separation and improving the smoothness of the texture. One serving ensures that the umami flavor is not overpowering, serving only as a supplement to umami, and preventing the fishy smell of the oyster sauce from affecting the aroma of the kimchi.

[0035] S02: Squeeze the pickled stalks, pickled green chili peppers, pickled red chili peppers, pickled ginger, pickled radish, pickled cowpeas, and pickled wild chili peppers until no obvious water droplets fall. Sift out the chili seeds of the pickled green chili peppers, pickled red chili peppers, and pickled wild chili peppers. Then process the pickled stalks, pickled green chili peppers, pickled red chili peppers, pickled ginger, pickled radish, pickled cowpeas, and pickled wild chili peppers into small pieces with a particle size of 0.1cm-0.3cm to obtain pickled vegetable scraps.

[0036] The core purpose of squeezing out the moisture from pickled green and red chili peppers, pickled ginger, pickled radish, pickled cowpeas, and pickled wild chili peppers is to control the moisture content of the raw materials to a critical level (water activity Aw ≈ 0.85-0.90). This avoids flavor dilution and oil separation. After pickling, the raw materials absorb a large amount of brine (moisture content usually reaches 70%-80%). If they are not squeezed out and stir-fried directly, the excess water will be released at high temperatures, diluting the flavor substances in the oil (such as capsaicin, lactic acid, and gingerol), resulting in a bland sauce flavor. At the same time, the difference in density between water and oil will cause oil-water separation, preventing the pickled vegetable particles from being evenly coated with oil, resulting in a texture that is locally dry and hard, and locally greasy. Squeezing until no obvious water droplets fall reduces the moisture content of the raw materials to 50%-60%, which retains enough water to dissolve the seasonings (sugar, chicken essence, etc.) added later, while avoiding excessive water that will damage the bond between the oil and the particles.

[0037] Squeezing out the water also prevents the boiling effect during stir-frying. If the water is not squeezed out, the raw materials will first be boiled instead of stir-fried in oil. Rapid evaporation of water at high temperatures will take away a large amount of volatile flavor substances (such as the characteristic aroma of wild chili peppers and the spiciness of pickled ginger), resulting in flavor loss. At the same time, prolonged boiling will make the pickled vegetable particles soft and lose their shape (especially crisp and tender raw materials such as pickled radishes and pickled cowpeas), losing their proper texture. Squeezing out the water can shorten the water evaporation time in the early stage of stir-frying, allowing the raw materials to quickly enter the oil-soaking stage, preserving flavor substances while maintaining the particle shape.

[0038] The chili seeds are sifted out, ensuring that the remaining weight of chili seeds accounts for less than or equal to 5% of the total weight of pickled green chili peppers, pickled red chili peppers, and pickled wild chili peppers. Chili seeds are hard (high in fiber and tough) and do not soften even after pickling. If they remain in the sauce, they create a contrast between the hard and soft textures of the other fine pickled vegetable particles, requiring extra effort to chew and disrupting the smooth and delicate overall texture of the sauce. Furthermore, the rough surface of the seeds can easily remain in the mouth, causing a choking sensation. Sifting ensures that only softened chili pulp and other fermented ingredients are retained in the sauce, achieving a residue-free basic texture. Chili seeds contain a small amount of bitter components (such as cucurbitacin). Although the content is low, it is more easily perceived in a highly acidic environment (pickled vegetables have a pH of ≈3.5-4.5). If they remain, they will slightly offset the sour and fresh flavor of the pickled peppers, resulting in a slightly bitter and astringent taste. Sieving out the seeds can prevent bitterness from interfering, making the lactic acid fermentation aroma of the pickled peppers and the crisp spiciness of the green and red millet peppers purer, forming a more harmonious flavor system with the oils and seasonings added later.

[0039] The kimchi is processed into small pieces with a particle size of 0.1cm-0.3cm. The particle size deviation of the kimchi pieces is less than or equal to 0.05cm, and the uniformity of the particles is ensured by screening through a standard sieve. The upper limit is 0.3cm: This avoids chewing difficulties caused by excessively large particles. If the particles exceed 0.3cm, especially the mixed particles of pickled Swiss chard stems and pickled peppers, they will be difficult to chew due to their high fiber density, resulting in a hard texture, which is directly related to the coarse taste of the kimchi sauce. The minimum particle size is 0.1cm: This avoids the loss of flavor and the risk of burning caused by particles that are too small. If the particles are smaller than 0.1cm, the surface area is too large, and they are easy to come into direct contact with high-temperature oil during frying, which will cause the surface to burn (producing a burnt and bitter taste). At the same time, the internal flavor substances (such as lactic acid and amino acids) will evaporate quickly due to excessive exposure, making the sauce flavor thin. The 0.1cm-0.3cm range ensures that the grains are easy to chew and have a granular texture, which can create a fine-coarse texture with the fibrous texture of the pickled Swiss chard stems and can also coat the oil and seasonings evenly, ensuring that the flavor concentration of each grain is consistent.

[0040] S03: Mix refined edible rapeseed oil, fresh lard, fresh chicken fat, fresh goose fat and litsea cubeba oil in a wok and heat until the oil temperature reaches 150℃±5℃.

[0041] Refined rapeseed oil has a smoke point as high as 230℃ (far higher than the 190℃ of unrefined rapeseed oil) and is chemically stable. It will not undergo oxidative decomposition at a heating temperature of 150℃±5℃ (avoiding the production of harmful substances such as trans fatty acids and aldehydes). It can serve as the main carrier for blended oils, meeting the high-temperature frying requirements of other oils and subsequent raw materials. At the same time, its mild plant-based flavor will not mask the distinctive flavors of other oils (such as the fatty aroma of animal oils and the delicate fragrance of litsea cubeba oil), ensuring that the flavor of the oil system does not overpower the other flavors.

[0042] The mixed oils are in a completely liquid state with optimal fluidity at 150℃±5℃. At this temperature, the fresh lard, chicken fat, and goose fat have completely melted, forming a homogeneous and stable oil system with rapeseed oil and litsea cubeba oil (without stratification). The surface tension of the oil is moderate, allowing it to quickly soak the surface of the raw materials and penetrate into the particles when pickled vegetable scraps (0.1cm-0.3cm) and pickled mustard green stems are added (oil coating rate increases to over 90%), avoiding uneven oil coating and localized undercooking caused by cold ingredients in cold oil. If the oil temperature is below 145℃, the animal oil may not be completely melted, resulting in poor oil system fluidity and insufficient oil coating of the raw materials. If the temperature is above 155℃, although the rapeseed oil remains stable, the volatilization rate of citral in the litsea cubeba oil will accelerate (loss rate exceeds 30%), and the animal oil will begin to oxidize slightly, producing a slight rancid smell.

[0043] The subsequent S04 step requires stir-frying the kimchi flakes at 180℃-220℃. Preheating the oil to 150℃±5℃ in this step ensures that the oil temperature only briefly drops to 160℃-170℃ after the ingredients are added (still within the medium-high temperature range), and can quickly rise back to 180℃-220℃ without requiring additional prolonged heating. This avoids the boiling effect (where moisture cannot evaporate quickly, causing the ingredients to become mushy and lose their shape) caused by a sudden drop in oil temperature below 120℃ after the ingredients are added. Simultaneously, the preheated oil quickly transfers heat to the ingredients, shortening the moisture evaporation time and reducing the loss of flavor compounds due to prolonged heating.

[0044] S04: Put the kimchi crumbs into a wok and stir-fry at 180℃-220℃ for 20 minutes to dry out the excess moisture in the ingredients.

[0045] At this temperature range, the heat transfer efficiency of the mixed oil (after SO3 pretreatment) is optimal. Heat can quickly penetrate the surface of the pickled vegetable scraps and the fiber gaps between the pickled Swiss chard stems, allowing the residual moisture in the raw materials (15%-20% remaining after squeezing out SO2) to be released slowly through vaporization, rather than vigorous boiling. Vigorous boiling causes cavities to form inside the raw materials, making the pickled vegetable scraps soft and lose their shape (e.g., losing the crispness of pickled radishes and cowpeas), and causing the fibers of the pickled Swiss chard stems to break (losing their chewiness). Gentle vaporization ensures gradual moisture loss while maintaining the integrity of the raw material particles, laying the structural foundation for a chewy, residue-free texture.

[0046] In the initial frying stage (the first 10 minutes), the small amount of free water adsorbed on the surface of the raw materials (residual water after SO2 is squeezed out and remains on the particle surface) will preferentially vaporize upon heating. During this stage, the temperature is controlled at 180℃-200℃. Continuous stirring (with subsequent clockwise stirring as needed) ensures that the raw materials are heated evenly, preventing the rapid evaporation of surface moisture in certain areas from forming a "hard shell" that hinders the expulsion of internal moisture (i.e., "dry outside, moist inside"). After the first 10 minutes, the surface moisture content of the raw materials can decrease from 15%-20% to 8%-10%, while the particle shape remains intact and there are no obvious signs of softening or rotting.

[0047] As the surface moisture decreases (in the last 10 minutes), heat is gradually conducted into the interior of the raw materials, beginning to remove the "bound water" that is attached to the cells (which is more difficult to evaporate and requires higher temperatures and longer times). During this stage, the temperature can rise to 200℃-220℃. For kimchi scraps, after the internal bound water is removed, the particles will form a "loose and porous structure," making it easier to absorb oil and subsequently added seasonings (such as oyster sauce and sugar). For pickled Swiss chard stems, the high temperature for 10 minutes can gradually soften the coarse fibers, making the kimchi scraps reach a level of softness and firmness that is comfortable for human chewing.

[0048] Specifically, when stir-frying pickled mustard greens and pickled Swiss chard stems at 180℃-220℃ for 20 minutes, continuous clockwise stirring is required. When heating a round-bottomed wok, the heat gradually increases from the center to the edge (the edge is closer to the flame / heating element and is typically 10℃-15℃ hotter than the center), creating a thermal field distribution of a "high-temperature zone at the edge and a mild zone at the center." During clockwise stirring, the ingredients, due to the wok's curved inner wall and the stirring inertia, form a stable circulation "from the edge to the center to the edge": ingredients in the high-temperature zone (edge) are quickly moved to the mild zone at the center to dissipate heat, preventing them from burning due to prolonged contact; ingredients in the mild zone at the center are moved to the high-temperature zone at the edge to receive heat, ensuring that each ingredient alternately contacts the high-temperature zone (accelerating moisture evaporation) and the mild zone (protective state), achieving uniform heat transfer. If you stir counterclockwise, the raw materials are prone to forming turbulent local eddies due to the opposite direction of friction with the inner wall of the wok. This can cause some raw materials to get stuck in the high-temperature zone at the edge and become burnt (especially kimchi scraps, which are small in size and have a large heating area, making them more susceptible to burning).

[0049] The S03 pretreated mixed oil (containing lipophilic aroma and litsea cubeba aroma) serves as a flavor carrier. If stirring is not continuous, the oil will accumulate due to the raw materials, resulting in "locally excessively thick or thin oil layers": in areas with excessively thick oil layers, the raw materials will become greasy due to over-coating; in areas with excessively thin oil layers, the raw materials will lack oil protection, causing flavor substances (such as capsaicin and lactic acid) to evaporate and be lost quickly. Continuous stirring ensures that each raw material (regardless of size) is evenly coated with a layer of oil (with a stable oil coating rate of 85%-90%), while also promoting the gradual dissolution of flavor substances from the raw materials into the oil, avoiding batch-to-batch differences where "some raw materials have a strong flavor while others have a mild flavor".

[0050] Furthermore, the entire stir-frying process is carried out in a clockwise direction at a speed of 30-40 revolutions per minute. In particular, the stirring speed is controlled at 35-40 revolutions per minute for the first 10 minutes after adding the pickled vegetable crumbs, and then reduced to 30-35 revolutions per minute for the next 10 minutes.

[0051] This section represents a further refinement of the S04 continuous clockwise stirring design. By limiting the total range to 30-40 revolutions per minute and implementing phased control with a high speed (35-40 revolutions per minute) for the first 10 minutes and a low speed (30-35 revolutions per minute) for the last 10 minutes, it specifically addresses the core needs of raw materials at different stages of frying. The first 10 minutes focus on rapid water removal and preventing scorching, while the last 10 minutes focus on softening fibers and preserving flavor. This solves the problem that the existing process's single stirring speed cannot adapt to the dynamic changes in raw materials, achieving a precise balance between water removal efficiency and raw material quality protection.

[0052] S05: Add the original flavor oyster sauce, sorghum wine, and white sugar to the wok in sequence, with a 1-minute interval between each addition. After all the ingredients are added, continue to stir-fry for 7 minutes.

[0053] The solubility, thermal stability, and reaction mechanisms with oils / raw materials of various seasonings differ significantly. A fixed addition order ensures that each seasoning integrates into the system at the appropriate time, maximizing its flavor value. The emulsification and dispersion cycle of oyster sauce is 1 minute to achieve complete emulsification and prevent clumping. The penetration and dissolution cycle of sorghum liquor is 1 minute to achieve flavor penetration and reduce volatilization. The dissolution and distribution cycle of white sugar involves a further 7 minutes of stir-frying to prevent localized over-sweetness. This results in a four-tiered flavor system: acidity (lactic acid) as the base, umami (oyster sauce + raw materials) as the foundation, aroma (sorghum liquor + litsea cubeba oil) as the aftertaste, and sweetness (white sugar) as the harmony, completely resolving the core issues of thin flavor and imbalanced acidity and spiciness.

[0054] S06: Add chicken essence and MSG to a wok and stir-fry until evenly mixed to obtain freshly stir-fried kimchi sauce.

[0055] Monosodium glutamate (MSG), the main component of MSG, decomposes slowly above 120℃. At cooking temperatures of 180℃-220℃, the decomposition rate accelerates significantly (over 30% within 10 minutes). The decomposition product, sodium pyroglutamate, not only loses its umami flavor but may also affect the purity of the flavor. MSG in chicken bouillon exhibits similar characteristics to disodium inosinate (I+G). Disodium inosinate undergoes dephosphorylation at temperatures above 180℃, resulting in a umami loss rate exceeding 40%. In step S05, flavor ester formation (oyster sauce + sorghum liquor) and a sweet-sour balance (sugar + lactic acid) have been achieved, and the flavor framework of the system is already established. Therefore, prolonged high-temperature cooking is unnecessary. Delayed addition compresses the high-temperature contact time of umami substances to 30 seconds to 1 minute (requiring only stirring until uniform), controlling the MSG decomposition rate below 5% and the disodium inosinate loss rate ≤8%, far lower than the 30%+ loss rate of traditional processes that add it 10 minutes earlier. Therefore, it is added last.

[0056] Chicken bouillon is granular (containing starch, dextrin, and other excipients), while MSG is fine crystals. If added directly and not stirred promptly or evenly, it easily accumulates between the granules and at the bottom of the pan. The umami concentration in these accumulated areas exceeds the taste comfort threshold (e.g., when the monosodium glutamate concentration exceeds 0.8%, it easily produces a bitter taste), while the non-accumulated areas lack umami, resulting in an unbalanced taste of "one bite too umami, one bite bland." Quick stirring (usually 30 seconds to 1 minute, accompanied by continuous clockwise stirring) utilizes the fluidity of the oil to quickly dissolve the chicken bouillon / MSG granules (the 10%-12% residual water in the system can aid in dissolution) and evenly disperse them on the oil and the surface of the ingredients. This keeps the umami concentration deviation within 0.1%, ensuring consistent umami in every bite of sauce. Therefore, it is necessary to stir-fry until evenly mixed.

[0057] S07: Cool the freshly stir-fried kimchi sauce to 20℃-25℃, put the cooled freshly stir-fried kimchi sauce into a clean, airtight container that is free of water and oil, and store it at 0℃-4℃ to obtain Swiss chard kimchi sauce.

[0058] By controlling the entire process of precise cooling at 20℃-25℃ and waterless and oil-free sealed canning + refrigeration at 0℃-4℃, this technology specifically addresses the technical shortcomings of existing processes, such as microbial contamination caused by improper cooling, spoilage due to non-standard canning, and shortened shelf life due to unclear storage conditions. Ultimately, it achieves the goal of ensuring safety, stability of flavor, and long-term storage.

[0059] After refrigeration for 3-6 months, the sauce can still maintain its original quality of being oily and smooth, with a balanced sour and spicy flavor and a grainy texture, with a flavor retention rate of over 80%, solving the problems of short shelf life and rapid quality decline caused by traditional processes.

[0060] Specifically, the process of cooling the freshly stir-fried kimchi sauce to 20℃-25℃ must be carried out in a clean and sterile environment. The container should be a food-grade glass jar or ceramic jar, and the container must be sterilized at 121℃ for 15 minutes before use.

[0061] When freshly stir-fried kimchi sauce is cooled from 120℃-150℃ to 20℃-25℃, it passes through the "dangerous temperature zone of 30℃-40℃" where microorganisms easily multiply. Furthermore, the oil on the surface of the sauce has not yet solidified and still contains 10%-12% moisture, making it susceptible to absorbing airborne bacteria (such as mold spores and E. coli). A clean, sterile environment (such as a Class 10,000 cleanroom) can control the concentration of airborne bacteria to ≤100 CFU / m³. 3 This prevents contamination from the settling of miscellaneous bacteria, ensuring that the microbial count of the sauce after cooling is ≤10 CFU / g, thus preventing contamination during cooling without the need for preservatives.

[0062] After cooling, the sauce will be between 20℃ and 25℃. Once in a container, it must be immediately transferred to a refrigerator at 0℃ to 4℃. Glass / ceramic jars can withstand temperature changes from 25℃ to 0℃ and will not crack or leak due to thermal expansion and contraction. At the same time, they are hard and impact-resistant, and are not easily damaged during transportation and storage, thus preventing the sauce from deteriorating due to contact with air caused by container breakage.

[0063] Simply washing the container cannot remove heat-resistant spores (such as Bacillus subtilis, which cannot be killed by boiling water at 100°C). These spores will germinate during refrigeration, causing the sauce to swell and spoil. Moist heat sterilization at 121°C can penetrate the gaps in the container and completely kill the spores within 15 minutes (killing rate of 99.99%), bringing the container to a sterile state.

[0064] The second aspect of this application provides a kimchi sauce, which is prepared using the method for preparing the Swiss chard kimchi sauce provided in the first aspect.

[0065] It should be noted that the various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0066] It should also be noted that, in this document, the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," indicating orientation or positional relationships, are merely for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, relational terms such as "first" and "second" are merely used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations, nor should they be construed as indicating or implying relative importance. Moreover, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes the element. The technical solutions provided in this application have been described in detail above. Specific examples have been used to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand this application, and the content of this specification should not be construed as a limitation of this application. Furthermore, for those skilled in the art, there will be different forms of changes in the specific implementation methods and application scope based on this application. It is neither necessary nor possible to exhaustively list all implementation methods here, and obvious changes or modifications derived therefrom are still within the protection scope of this application.

Claims

1. A method for preparing a Swiss chard kimchi sauce, characterized in that, The preparation method includes: Prepare 20 portions of pickled Swiss chard stems, 10 portions of pickled green millet peppers, 5 portions of pickled red millet peppers, 10 portions of pickled ginger, 10 portions of pickled radish, 5 portions of pickled cowpeas, and 10 portions of pickled wild chili peppers; Among them, the pickling time for 20 parts of pickled Swiss chard stems, 10 parts of pickled green millet peppers, and 5 parts of pickled red millet peppers is greater than or equal to 90 days, and the brine concentration is 1.8%-2.5%; Prepare 15 parts refined rapeseed oil, 5 parts fresh lard, 3 parts fresh chicken fat, 5 parts fresh goose fat, and 0.5 parts litsea cubeba oil; Among them, the purity of litsea cubeba oil is greater than or equal to 95%; Prepare 1 part white sugar, 1.5 parts chicken essence, 1 part MSG, 1.5 parts sorghum liquor, and 1 part original flavor oyster sauce; Squeeze the pickled Swiss chard stems, pickled green millet peppers, pickled red millet peppers, pickled ginger, pickled radishes, pickled cowpeas, and pickled wild chili peppers until no obvious water droplets fall. Sift out the chili seeds of the pickled green millet peppers, pickled red millet peppers, and pickled wild chili peppers. Then, chop the pickled Swiss chard stems, pickled green millet peppers, pickled red millet peppers, pickled ginger, pickled radishes, pickled cowpeas, and pickled wild chili peppers into small pieces with a particle size of 0.1cm-0.3cm to obtain pickled vegetable scraps. Mix refined edible rapeseed oil, fresh lard, fresh chicken fat, fresh goose fat and litsea cubeba oil in a wok and heat until the oil temperature reaches 150℃±5℃. Put the kimchi flakes into a wok and stir-fry at 180℃-220℃ for 20 minutes to dry out the excess moisture in the ingredients. Add the original flavor oyster sauce, sorghum wine, and white sugar to the wok in that order, with a 1-minute interval between each addition. After all the ingredients are added, continue to stir-fry for 7 minutes. Add chicken bouillon and MSG to a wok and stir-fry until evenly mixed to obtain freshly stir-fried kimchi sauce; Cool the freshly stir-fried kimchi sauce to 20℃-25℃, then put the cooled freshly stir-fried kimchi sauce into a clean, airtight container that is free of water and oil, and store it at 0℃-4℃ to obtain Swiss chard kimchi sauce.

2. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: Pickled Swiss chard stems, pickled green millet peppers, and pickled red millet peppers should be pickled for 90 days or more.

3. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: The sorghum liquor mentioned is a 42-degree sorghum liquor.

4. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that, During the 20-minute stir-frying of pickled vegetable scraps and pickled Swiss chard stems at a temperature of 180℃-220℃, continuous clockwise stirring is required.

5. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: The process of cooling the freshly stir-fried kimchi sauce to 20℃-25℃ must be carried out in a clean and sterile environment. The container should be a food-grade glass jar or ceramic jar, and the container must be sterilized at 121℃ for 15 minutes before use.

6. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: The particle size deviation of the pickled vegetable scraps is less than or equal to 0.05 cm, and particle uniformity is ensured by screening with a standard sieve.

7. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: Stir in a clockwise direction throughout the stir-frying process, at a speed of 30-40 revolutions per minute. For the first 10 minutes after adding the pickled vegetable bits, the stirring speed is controlled at 35-40 revolutions per minute, and then reduced to 30-35 revolutions per minute for the next 10 minutes.

8. The method for preparing Swiss chard kimchi sauce according to claim 1, characterized in that: The weight of the remaining chili seeds accounts for less than or equal to 5% of the total weight of the pickled green millet chilies, pickled red millet chilies, and pickled wild chilies.

9. A kimchi sauce, characterized in that: The Swiss chard kimchi sauce is prepared by the method described in any one of claims 1-8.