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Production process for preparing pickled cowpeas through fermentation with pickle water

A production process, kimchi water technology, applied in the direction of bacteria used in food preparation, application, food science, etc., can solve the problems of unfavorable economic benefits of enterprises, high processing costs, waste of water resources, etc., to make up for flavor defects and improve enterprise Benefits, the effect of reducing production costs

Inactive Publication Date: 2018-05-15
SICHUAN FUXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of the kimchi industry towards industrialized production, the enrichment of a large amount of pickling brine has become a shackle for kimchi production enterprises. Traditional kimchi water treatment usually adopts the method of dilution and discharge, which not only pollutes the environment, but also wastes water resources. With the improvement of environmental protection requirements, pickle water also uses evaporation or reverse osmosis, but there are defects such as high processing costs and high energy consumption, which is not conducive to the economic benefits of enterprises

Method used

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  • Production process for preparing pickled cowpeas through fermentation with pickle water
  • Production process for preparing pickled cowpeas through fermentation with pickle water
  • Production process for preparing pickled cowpeas through fermentation with pickle water

Examples

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Effect test

Embodiment 1

[0049] This example proposes a production process for preparing soaked cowpea by fermenting pickle water. The production process is to add cowpea, salt, pickle water and lactic acid bacteria preparations to the fermenter, and then prepare soaked cowpea through sealing and heat preservation fermentation. It solves the current production status of the traditional soaked cowpea with weak flavor, high salt and nitrite content, inconvenient management and low safety performance.

[0050] In the above-mentioned production process, cowpea adopts fresh cowpea after washing. The pickle water is obtained by pretreatment of pickle pickling water. The lactic acid bacteria preparation includes the following components by weight percentage: Lactobacillus plantarum powder 15.00% (the viable count of Lactobacillus plantarum powder meets 1.0×10 10 ~1.0×10 11 CFU / g), Lactobacillus acidophilus powder 20.00% (the viable count of Lactobacillus acidophilus powder reaches 1.0×10 9 ~1.0×10 10 CFU...

Embodiment 2

[0052] This example proposes a production process for preparing soaked cowpea by fermenting pickle water. The production process is to add cowpea, salt, pickle water and lactic acid bacteria preparations to the fermenter, and then prepare soaked cowpea through sealing and heat preservation fermentation. It solves the current production status of the traditional soaked cowpea with weak flavor, high salt and nitrite content, inconvenient management and low safety performance.

[0053] In the above-mentioned production process, cowpea adopts fresh cowpea after washing. The pickle water is obtained by pretreatment of pickle pickling water. The lactic acid bacteria preparation includes the following components by weight percentage: 25.00% of plantarum lactobacillus powder (the number of live bacteria of plantaractobacillus powder meets 1.0×10 10 ~1.0×10 11 CFU / g), Lactobacillus acidophilus powder 10.00% (the viable count of Lactobacillus acidophilus powder reaches 1.0×10 9 ~1.0×...

Embodiment 3

[0055] This example proposes a production process for preparing soaked cowpea by fermenting pickle water. The production process is to add cowpea, salt, pickle water and lactic acid bacteria preparations to the fermenter, and then prepare soaked cowpea through sealing and heat preservation fermentation. It solves the current production status of the traditional soaked cowpea with weak flavor, high salt and nitrite content, inconvenient management and low safety performance.

[0056] During the above production process,

[0057] (1) Fresh cowpea after washing is used for cowpea.

[0058] (2) The amount of salt added is 8% of the amount of cowpea added in the fermenter.

[0059] (3) Pickle water is obtained by pretreatment of pickle water, and the technical indicators of the pickle water meet: total acid content 0.50%, salt content 10.00%, salt-free solid content 0.80%, protein 0.05%, microorganism 10cfu / mL, acrylamide 0.10ug / L.

[0060] The preprocessing steps are as follow...

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Abstract

The invention discloses a production process for preparing pickled cowpeas through fermentation with pickle water. The production process is a process for adding cowpeas, edible salt, pickle water anda lactic acid preparation in a fermentation tank and performing sealed heat preservation and fermentation to prepare the pickled cowpeas. The pickle water is obtained by pretreating pickle curing water. According to the production process disclosed by the invention, through the adoption of a sealed heat preservation and fermentation mode, the edible salt, the pickle water and the lactic acid preparation are added into the fermentation tank to process the cowpeas; the pickle water is obtained by pretreating the pickle curing water; under the cooperation with the lactic acid preparation, the defects that conventional pickled cowpeas have light flavor and are high in content of edible salt and nitrite are overcome; and the production process has good economical benefits.

Description

technical field [0001] The invention relates to a production process for preparing soaked cowpea by fermenting pickled cabbage water, specifically relates to and belongs to the technical field. Background technique [0002] Soaked cowpea is a lactic acid fermented vegetable product with unique flavor. It uses fresh cowpea as raw material and is fermented with salt and other materials. It is easy to make, low in cost, convenient to eat, and has the advantages of good sensory quality and suitable taste. Due to the increasing market demand for soaked cowpea, soaked cowpea has been transformed from traditional family workshop processing to modern industrial intensive processing, but the processing process is still open and extensive production. It is processed by high-salt pickling method, so the produced soaked cowpea has poor flavor and taste, and the nitrite exceeds the standard. After packaging into finished products, it is prone to a series of quality problems such as flatu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2400/113A23V2400/169
Inventor 谢建将谢辉潘成双余润华
Owner SICHUAN FUXIN FOOD CO LTD
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