Method for preparing mixed kimchi using three-stage fermentation of fruit and vegetable traditional Chinese medicine flavor liquid and positive and negative pressure synergistic osmosis technology

Abstract

The invention discloses a method for preparing mixed kimchi using three-stage fermentation of fruit and vegetable traditional Chinese medicine flavor liquid and positive and negative pressure synergistic osmosis technology, removing raw raw materials by hot water treatment, and then using an intelligent air source heat pump dryer for secondary dehumidification Dry raw materials obtained through secondary drying, pickled at a low temperature of 4-5°C, then quick-frozen, and then put into a freezer for freezing and pickling, using fruit, vegetable, and traditional Chinese medicine flavor fermentation liquid and frozen kimchi raw materials to be co-processed under positive and negative pressure Under the condition of infiltration, the tuber raw materials are first infiltrated in two stages of positive and negative pressure, then mixed with solanaceous raw materials and then infiltrated by positive and negative pressure in one stage, and finally mixed with leafy vegetables and then infiltrated in one stage of positive and negative pressure, ultra-high pressure The mixed kimchi product is obtained by non-destructive sterilization under the condition. The invention can prepare mixed kimchi products with harmonious taste and closer to traditional fermented kimchi, the product has no raw taste, low nitrite content and high production efficiency.

Description

technical field [0001] The invention relates to a method for preparing fermented pickles, more specifically, the invention relates to a method for preparing mixed pickles by utilizing the three-stage fermentation of fruit and vegetable flavor liquid and the cooperative osmosis technology of positive and negative pressure. Background technique [0002] At present, the production of Sichuan specialty kimchi still uses the traditional production method of salting first and then fermenting. The traditional production process has many disadvantages: (1) It is difficult to store fresh vegetable raw materials for a long time. In order to ensure the production and processing of kimchi in the later stage, the raw materials can only be pickled with high salt, which greatly limits the processing time of kimchi; (2) the dehydration of pickled vegetables in the early stage directly leads to the nitrite content of kimchi Relatively high; (3) the salting and dehydration process requires a ...

AI Technical Summary

Problems solved by technology

[0002] At present, the production of Sichuan specialty kimchi still uses the traditional production method of salting first and then fermenting. The traditional production process has many disadvantages: (1) It is difficult to store fresh vegetable raw materials for a long time. In order to ensure the production and processing of kimchi in the later stage, the raw materials can only be pickled with high salt, which greatly limits the processing time of kimchi; (2) the dehydration of pickled vegetables in the early stage directly leads to the nitrite content of kimchi Relatively high; (3) the salting and dehydration process requires a huge salt pond, which greatly increases the cost budget of kimchi processing; (4) the salt consumption required by the high-salt dehydration process is huge, resulting in the cost budget of kimchi production (5) The high-salt brine produced in the high-salt pickling and dehydration process is difficult to handle, the treatment cost is high, and it is very easy to pollute the environment; (6) The period required for the fermentation of kimchi in the later stage is long and time-consuming, which directly affects the production and processing of kimchi. Efficiency; (7) The environmental conditions and technical conditions of kimchi fermentation should not be controlled, the fermentation quality is unstable, the product quality is not uniform, and it is also not conducive to industrialization, large-scale and standardized production; therefore, it is urgent to develop modern, standardized and large-scale ecological New kimchi technology is used to solve the above disadvantages. In addition, due to the changes in the consumption structure and consumption patterns of Chinese residents, there is also a new demand for kimchi.

With the acceleration of urbanization, after market research, the middle and high-income class have new demands for kimchi products in the following aspects: (1) It is difficult for traditional single-variety kimchi to meet consumers’ one-time demand for kimchi, so Consumers expect that the traditional single variety of kimchi on the market will be transformed into different types of mixed kimchi; Mixing in the later stage will lead to mixed taste. Consumers expect to solve this problem and obtain mixed kimchi with better taste; (3) With the acceleration of the pace of life and the increase of work pressure, people's appetite is suppressed, and different Types of mixed kimchi can provide different nutritional and health benefits, so the demand for mixed kimchi and kimchi with health benefits is also increasing

[0003] Vegetable fermented pickles are divided into tuber pickles, solanaceous pickles and leaf vegetable pickles. Tuber vegetables have a dense structure and high hardness, and it is difficult to remove water evenly. The penetration effect of salt, spices and other processing materials is poor, making it difficult to make pickling effect Achieve uniformity; the raw material structure of solanaceous vegetables is relatively loose, the hardness is smaller than that of tubers, there are more micro-channels in the flesh, the water is easier to remove, and it is easier to marinate evenly during pickling, and the water is removed and pickled simultaneously with tuber vegetables , fermentation and infiltration, the two cannot achieve the same effect; leaf vegetable raw materials combine the characteristics of both tuber vegetables and solanaceous vegetables, some raw materials are relatively dense in structure and relatively large in hardness, while others are loose in structure and Small thickness, small hardness, large surface area, because of these characteristics, it is difficult to remove water, pickle, ferment, infiltrate and store the three types of vegetable raw materials when processed together with tuber pickles or solanaceous pickles The effect is consistent, so the taste is uneven and the effect is poor

Because the raw material structures used by the three types of kimchi are different, in order to obtain a better taste, the three types of vegetable raw materials are usually processed into kimchi under different conditions, and then sold separately, although this solution is to a certain extent. It solves the problem of uniform taste of different types of kimchi, but the kimchi produced by different processing methods has different mouthfeel, and forcibly combining them to form mixed kimchi will cause mixed taste and reduce the mouthfeel adaptability of mixed kimchi