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Method and device for quickly preparing pickled mustard-green and pickle with carbon dioxide assistance

A technology of carbon dioxide and sauerkraut, applied in the direction of food science, etc., to achieve the effects of large-scale industrial promotion, short fermentation time, and quality improvement

Pending Publication Date: 2017-03-08
郭超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems existing in the prior art, the present invention provides a method and device for quickly preparing sauerkraut and kimchi with the assistance of carbon dioxide, so as to avoid the problems caused by the start-up fermentation stage in the traditional process, avoid the production of nitrite, shorten the Fermentation time reduces spoilage

Method used

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  • Method and device for quickly preparing pickled mustard-green and pickle with carbon dioxide assistance
  • Method and device for quickly preparing pickled mustard-green and pickle with carbon dioxide assistance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] figure 1 Shown is a kind of device that utilizes carbon dioxide to assist quick preparation of sauerkraut and kimchi, and it comprises fermentation tank 1, sealing cover 2 and ventilating device, and sealing cover 2 is provided with pressure relief valve 3 and the pressure of detecting pressure in fermentation tank 1 Count 4; the ventilation device uses carbon dioxide gas cylinder 7 to connect to the three-way valve 6 through the carbon dioxide gas pipe 7a, and then connects the air pipe 2a to the sealing cover 2 through the stop valve 5; the three-way valve 6 is connected to the negative pressure pump through the exhaust pipe 8a 8.

[0019] When using the above-mentioned technical scheme to work, first process the ingredients: take fresh vegetable ingredients (cowpea, cabbage, cabbage, radish), and wash the soil, floating and sinking, pesticides and other attachments with water. According to the appropriate taste, add seasoning such as salt, mix well, and put it into ...

Embodiment 2

[0023] figure 2 Shown is a kind of fermentation bag, and it comprises food bag body 10 and food bag mouth 12, is provided with seal 11 between food bag body 10 and food bag mouth 12; Food bag body 10 is provided with the gas replacement valve 9 that is used to replace gas .

[0024] When adopting the above-mentioned technical scheme to work:

[0025] 1) Processing ingredients: Take fresh vegetable ingredients (cowpea, cabbage, cabbage, radish, etc.), and wash off the soil, floating sinks, pesticides and other attachments with water. Add seasonings such as salt according to the appropriate taste, mix well, put it into the food bag body 10, and seal the seal 11;

[0026] 2) Ventilation treatment: the air in the bag is sucked out through the gas replacement valve 9, and then food-grade carbon dioxide is introduced into the food bag body 10 by an external carbon dioxide gas cylinder; the above actions are repeated to remove the air in the food bag body 10 Replaced with carbon ...

Embodiment 3

[0029] The sauerkraut and kimchi prepared in embodiment 1 have been tested:

[0030] 1) Fermentation test

[0031] Carry out pH value and lactic acid detection to sauerkraut and kimchi that fermented in embodiment 1, the result is

[0032] PH: 3.5-3.8; Lactic acid content: 0.5-1%

[0033] 2) Nitrite test

[0034] Carbage, cowpea, Chinese cabbage, and radish fermented in Example 1 were tested for nitrous acid, all of which were less than 1.0 mg / Kg.

[0035] 3) Sensory test

[0036] Normal smell, no rot, good taste.

[0037] GB15198-1994 stipulates that the content of nitrite in pickled vegetables is less than 20mg / Kg, while the content of nitrite in this application is 1.0mg / Kg, which is far less than the limit of the national standard; The lactic acid content of sauerkraut can reach 0.5-1%, which improves the quality of sauerkraut. Therefore, this fermentation method has obvious advantages compared with the fermentation process of traditional sauerkraut and kimchi.

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Abstract

The invention discloses a method and device for quickly preparing pickled mustard-green and pickle with carbon dioxide assistance, belonging to the field of food fermentation. In the method, food-grade carbon dioxide is put in a fermentation tank, then the oxygen content in the fermentation tank is lower than 0.1%, and a slightly acid fermentation atmosphere is provided; and the lactic acid bacteria in the fermentation process are anaerobic bacteria which can be reproduced heavily in the anaerobic and slightly acid environment to quickly finish the fermentation process. With a fermentation start stage in traditional technology, the method avoids heterolactic fermentation and ethanol fermentation of miscellaneous escherichia coli and yeast and prevents the putrefying bacteria and nitrate reductase from cooperating to hydrolyze and convert protein into nitrite, so that the generation of nitrite is reduced while the protein in vegetables is maintained, and the quality of the pickled mustard-green and pickle is improved. The test results of the fermented product are as follows: the pH value is 3.5-3.8, the lactic acid content is 0.5-1%, and the nitrite content is lower than 1.0mg / Kg.

Description

technical field [0001] The invention relates to a method and device for rapidly preparing sauerkraut and kimchi with the assistance of carbon dioxide, which belongs to the field of food fermentation. Background technique [0002] Fermenting vegetables into sauerkraut kimchi is a traditional storage method. The fermented vegetables preserve the nutrients of the original vegetables to the greatest extent, and are rich in vitamins, amino acids, dietary fiber and other nutrients. Since the fermentation process uses lactic acid bacteria as the dominant flora, it contains a large number of lactic acid bacteria that are beneficial to the human intestines. Therefore, high-quality sauerkraut kimchi is a very healthy food. [0003] Analysis of the traditional sauerkraut and kimchi fermentation process usually includes two stages: Start-up fermentation: this stage is the active stage of aerobic microorganisms, acid-resistant Escherichia coli and yeast are more active, and carry out he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23V2002/00A23V2250/11Y02A40/90
Inventor 郭超
Owner 郭超
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