Preparation method for probiotics-containing low-salt and flower-free pickled vegetables
A technology of probiotics and kimchi, which is applied in food preparation, application, food science, etc., can solve the problems of flavor and nutrition loss of pickled products, consumption of large sugar substances, etc., to promote the reproduction of probiotics, rich fermentation flavor, and salt The effect of dosage reduction
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Embodiment 1
[0032] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:
[0033] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, and cut into small pieces with a natural length of 4cm;
[0034] B. Put the cut vegetables into the fermentation jar and compact;
[0035] C. Add spices and kimchi liquid 2.5 times the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;
[0036] The kimchi liquid is prepared by weight ratio: 5% salt, 0.15% kimchi special bacteria powder, 5% sugar, 1% white wine, 0.1% food grade calcium chloride, and the balance is water; the spice is made by weight percentage : 4% garlic, 2% ginger, 0.8% star anise, 0.8% cinnamon and 0.4% pepper;
[0037] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; the sugar is glucose, rock sugar or sucrose;
[0038] D. After loading th...
Embodiment 2
[0041] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:
[0042] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, cut, and cut into 4cm long pieces;
[0043] B. Put the cut vegetables into the fermentation jar and compact;
[0044] C. Add spices and kimchi liquid twice the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;
[0045] The kimchi liquid is prepared by weight ratio: 3% salt, 0.12% kimchi special fungus powder, 4% sugar, 1.5% white wine, 0.3% food-grade calcium chloride, and the balance is water;
[0046] Spices are made by mixing 4% ginger, 2% garlic, 0.8% cinnamon and 0.4% Chinese pepper by weight percentage;
[0047] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; sugar is sucrose;
[0048] D. After loading the altar, seal the fermentation altar and cover t...
Embodiment 3
[0051] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:
[0052] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, cut, and cut into 4cm long pieces;
[0053] B. Put the cut vegetables into the fermentation jar and compact;
[0054] C. Add spices and kimchi liquid twice the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;
[0055] The kimchi liquid is prepared by weight ratio: 5% salt, 0.08% kimchi special bacterial powder, 8% sugar, 1% white wine, 0.2% food grade calcium chloride, and the balance is water;
[0056] The spice is made by mixing 4% garlic, 2% ginger, 0.8% cinnamon and 0.4% Chinese pepper by weight percentage;
[0057] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; sugar is rock sugar;
[0058] D. After loading the altar, seal the fermentation altar and c...
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