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A method for processing kimchi with multiple rounds of saline fermentation technology

The technology of kimchi and technology is applied in the field of processing kimchi with multi-round salted fermentation technology, which can solve the problems of long salted fermentation cycle, high nitrite content, low lactic acid bacteria content, etc., and achieves rapid fermentation and maturation cycle, high nutritional value, The effect of high solids content

Active Publication Date: 2016-11-23
四川省味聚特食品有限公司 +1
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Problems solved by technology

[0008] The present invention aims at the problems existing in the above-mentioned prior art, and provides a method for processing kimchi with multiple rounds of saline fermentation technology, which solves the problem of long saline fermentation cycle, high nitrite content and low lactic acid bacteria content in the prior art problems, and improve the flavor and taste of kimchi products, making them healthier and rich in nutritional value

Method used

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Embodiment Construction

[0034] The specific implementation of the present invention will be described below in conjunction with the examples of the preparation method of the present invention.

[0035] (1) Filling the pool: Fill the salting pool with fresh vegetables and noodle salt according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables. At this time, due to the penetration of salt, the vegetables Dehydration, the volume occupied by vegetables in the salted pool decreases;

[0036] (2) Secondary feeding: when the acidity of vegetables in the salting pool reaches 0.40%, add fresh vegetables and noodle salt on the top according to the salting process of "one layer of salt and one layer of vegetables", and then add enough salt on top of the vegetables, Use the recovered fermented liquid from the previous fermentation to carry out circulating water treatment on the salted pond, and seal the pond;

[0037] (3) Turn over the t...

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Abstract

The invention provides a method for processing pickled vegetables by adopting multiple-cycle saline fermentation technology. The method is characterized by comprising the following steps: overturning fermented vegetables to the lower part when the vegetables reach certain sourness after being saline fermented, adding fresh vegetables and salt, and repeating the operation for multiple cycles to obtain finished products with certain sourness. According to the method, the problems of longer salting fermentation period, higher nitrite content and low lactic acid bacterium content in the prior art are solved, the flavor and mouthfeel of pickled vegetable products are improved, and the pickled vegetable products are healthier, and have high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of kimchi food processing, in particular to a method for processing kimchi with multi-round salting fermentation technology. Background technique [0002] Kimchi is a typical representative of my country's traditional fermented food, with a long history and profound cultural heritage. Most of the kimchi products sold in the market are salted vegetables as main raw materials, and the seasoning kimchi products produced through processes such as cleaning, desalination, dehydration, seasoning, packaging and sterilization. As one of the necessary processes of modern kimchi production - vegetable salting, it determines the final quality of kimchi products. [0003] The salting of existing vegetable raw materials generally adopts a one-time salting method, that is, when fresh vegetables are salted after receiving the goods, the required total amount of salt is added at one time, and no further addition will be mad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 管过如陈功万鹏张其圣费敏
Owner 四川省味聚特食品有限公司
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