Secondary fermentation technique for pickled Chinese cabbage bag
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for secondary fermentation and sauerkraut wrapping, which is applied in climate change adaptation, food science, etc., can solve the problems of poor taste of sauerkraut wrapping, immature secondary fermentation technology, and bad taste of sauerkraut wrapping, etc., to improve the flavor of sauerkraut, Fill the vacancy and improve the effect of taste
Inactive Publication Date: 2018-01-19
芜湖市风蝉电竞文化传媒有限公司
View PDF4 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] Sauerkraut buns are mainly used for instant noodle seasoning packs, sauce packs, noodle soup packs, seasoning spices, etc. At present, sauerkraut buns on the market are basically fermented by sauerkraut, seasonings, and salt water. At present, the secondary fermentation technology of sauerkraut buns on the market is not mature enough, which leads to the bad taste of sauerkraut buns.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0021] The secondary fermentation technology of sauerkraut buns, the process steps are as follows, raw material acceptance → raw material processing → cleaning → salinity detection → barreling → adding seasonings → adding salt water → pressing stones → fermentation;
[0022] Seasoning preparation: peppercorns, star anise, minced garlic, white sugar, white wine, among them, peppercorns, star anise, minced garlic and stir evenly.
[0023] Salt water preparation: DL-lactic acid, salt, water, stir and mix well for later use.
[0024] Acceptance of raw materials: fermented sauerkraut has no peculiar smell, normal color, and has the proper flavor of fermented sauerkraut. No peculiar smell refers to the odor caused by poor fermentation or the addition of chemicals.
[0025] Raw material processing: Remove the rotten leaves and yellow leaves, break the leaves one by one to leave the middle cabbage heart, and remove the inedible part of the cabbage heart with a knife.
[0026] Cleanin...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides a secondary fermentation technique for a pickled Chinese cabbage bag. The secondary fermentation technique comprises the following process steps of checking and accepting raw materials, treating the checked and accepted raw materials, performing cleaning, detecting salinity, performing loading in a barrel, adding seasoning, adding salt water, performing pressing with stones,and performing fermentation, wherein the seasoning is prepared from Chinese prickly ash granules, star aniseeds, chopped garlic, white granulated sugar and Baijiu, and the Chinese prickly ash granules, the star aniseeds and the chopped garlic are uniformly stirred; the compounding proportion of salt water is that the proportion of boiled fish with pickled Chinese cabbages and chili to the salt water is 100 to 45, the level of the salt water needs to be higher than the level of pickled Chinese cabbages, and the salt water contains 0.2kg of DL-lactic acid, 6-8k of salt and 94-92k of water whichform 100kg. The secondary fermentation technique for a pickled Chinese cabbage bag, provided by the invention, has the beneficial effects that a special fermentation process and a special seasoning formula are used, and the pickled Chinese cabbage bag in the market is subjected to secondary fermentation, so that the mouth feel of the pickled Chinese cabbages is improved, the flavor of the pickledChinese cabbages is improved, and the vacancy of a secondary fermentation process of the pickled Chinese cabbages in the market is filled.
Description
technical field [0001] The invention relates to the field of food processing, in particular to the secondary fermentation technology of sauerkraut buns. Background technique [0002] Sauerkraut buns are mainly used for instant noodle seasoning packs, sauce packs, noodle soup packs, seasoning spices, etc. At present, sauerkraut buns on the market are basically fermented by sauerkraut, seasonings, and salt water. At present, the secondary fermentation technology of sauerkraut buns on the market is not mature enough, which leads to bad taste of sauerkraut buns. Contents of the invention [0003] Aiming at the deficiencies in the existing technology, the invention provides a secondary fermentation technology of sauerkraut buns. [0004] In order to achieve the above object, the technical scheme that the present invention takes is: [0005] The secondary fermentation technology of sauerkraut buns, the process steps are as follows, raw material acceptance → raw material proces...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.