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Long shelf life fermented pickled vegetable and preparation method thereof

A shelf-life, fermentation-type technology, applied in the field of fermented mustard kimchi and its preparation, can solve the problems of inability to extend the shelf life, loss of brittleness, and extension of the edible period, and achieve the goal of being suitable for long-distance carrying, convenient eating, and low equipment requirements. Effect

Inactive Publication Date: 2009-09-02
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even if the above-mentioned traditional products are vacuum-packed, their shelf life can only be extended for about a week; at the same time, if kimchi is sterilized by high temperature, it will change color, taste, and lose its brittleness and become unfit for consumption, so it must not be used to prolong its shelf life by high temperature sterilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: (fermented mustard mustard kimchi 1)

[0030] Prepare according to the following process steps:

[0031] (1) Raw material standard and pretreatment of mustard mustard: fresh mustard mustard produced in winter or spring, with a round shape, not hollow, no pest spots or cotton bales (a texture similar to spongy), with a size of 8cm to 10cm It is used as raw material; after removing impurities, ear pieces, washing, and cutting into 10mm thick slices, mix the material and table salt according to the weight ratio of 1:0.01, and after salting and softening for 6 hours, discard the liquid, put it into the altar and put it in the altar The neck is stuck with a bamboo piece (to prevent it from floating after adding liquid) for later use;

[0032] (2) Preparation of starter: first pick a small amount of strains of Lactobacillus plantarum (Lact. , Potassium Dihydrogen Phosphate 2g, Tween-800.5ml, tomato juice 100ml, add distilled water to 1000ml, adjust the pH to 7...

Embodiment 2

[0038] Embodiment 2: (fermented mustard mustard kimchi 2)

[0039] In this example, the material-salt weight ratio of step (1) raw material pretreatment is 1: 0.02; Step (2) inoculum liquid inoculum size is 4%, and the salt content of salt water is 5%; Step (3) The fermentation temperature in ) is 25 DEG C, and after 48 hours of fermentation, the acidity of its fermented liquid reaches 0.5%; In the step (4), press and dehydrate until the terminal water content is 85%; in the step (5), the seasoning is 0.75% granulated sugar, 0.75% monosodium glutamate, 1% edible alcohol, 10% edible vegetable oil, 3% garlic, 2% ginger, 4% red pepper flakes, 0.2% embrittlement agent sodium dihydrogen phosphate, and 78.3% dehydrated mustard pickles to total Amount is 100%; All the other process steps are the same as embodiment 1.

Embodiment 3

[0040] Embodiment 3: (fermented mustard mustard kimchi 3)

[0041] In this example, the material-salt weight ratio of step (1) raw material pretreatment is 1: 0.03; Step (2) inoculum liquid inoculum amount is 5%, and the salt content of salt water is 5.5%; Step (3) The fermentation temperature in ) is 30 DEG C, and after 48 hours of fermentation, the acidity of its fermented liquid reaches 0.55%; In the step (4), pressing and dehydration until the terminal water content is 90%; in the step (5), the seasoning is 1.5% granulated sugar, 0.5% monosodium glutamate, 0.75% edible alcohol, 7.5% edible vegetable oil, 2% garlic, 3% ginger, 3% red pepper flakes and 0.25% embrittlement agent sodium dihydrogen phosphate. Amount is 100%; All the other process steps are the same as embodiment 1.

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Abstract

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.

Description

technical field [0001] The invention relates to the technical field of salted fermented food, in particular to a fermented mustard pickle with a long shelf life and a preparation method thereof. Background technique [0002] China is the world's largest producer of vegetables and there are many varieties of processed vegetables. Among them, the most traditional and the largest vegetable products are pickled vegetables. Pickled vegetables originated in the Zhou Dynasty and have a history of more than 3,000 years. With the improvement of processing technology, pickled products are increasing, among which kimchi is famous for its unique flavor. It uses seasonal vegetables as raw materials, and is fermented and soaked in pickling liquid by lactic acid bacteria. The history of Chinese kimchi can be traced back to more than 2,000 years ago. With its fresh and pure, crisp and fragrant, refreshing and delicious, natural color, mellow and long-lasting, greasy and appetizing, promot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23L19/20
CPCY02A40/90
Inventor 沈国华刘大群华颖万绍碧李朝盛崔莉萍
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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