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Preparation method of in-bag fermented pickled baby Chinese cabbages

A baby cabbage and kimchi technology, applied in biotechnology and food fields, can solve the problems of uncontrollable fermentation, large discharge of high-salt and high-acid wastewater, unstable color and flavor, etc., and achieve the effect of prolonging the fermentation time

Inactive Publication Date: 2018-12-18
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to overcome the problems of the prior art, such as high cost of making baby cabbage kimchi, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, difficulty in achieving large-scale standardized production, etc., and provides a fermentation baby in a bag. The preparation method of vegetable kimchi

Method used

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  • Preparation method of in-bag fermented pickled baby Chinese cabbages

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Experimental program
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Effect test

Embodiment 1

[0099] The preparation of fermented baby cabbage kimchi in embodiment 1 50kg bag

[0100] A. Pretreatment

[0101] Weigh 100kg of fresh baby vegetables after removing impurities and inedible parts, then process baby vegetables into required shapes and sizes, wash and set aside;

[0102] B. Disinfect and clean

[0103] The baby cabbage pretreated by step A is disinfected with an aqueous solution of trichloroisocyanuric acid with a mass concentration of 0.01‰ for 5 minutes to control the number of microorganisms in the baby cabbage to ≤300CFU / g; then rinse with water for 3 minutes, drain and set aside;

[0104] C. Pickled and dehydrated

[0105] Put the baby dish washed in step B into a mixer, add 5Kg of iodine-free salt according to 5% of the weight of the baby dish, pickle it for 5 hours after stirring, then carry out centrifugal dehydration treatment, and obtain 50kg of dehydrated baby dish after pickling and dehydration Vegetables, the total yield is 50%;

[0106] D. Raw...

Embodiment 2

[0126] The preparation of fermented baby cabbage kimchi in embodiment 2 200kg bag

[0127] A. Pretreatment

[0128] Weigh 250kg of fresh baby vegetables after removing impurities and inedible parts, then process baby vegetables into required shapes and sizes, wash and set aside;

[0129] B. Disinfect and clean

[0130] The baby cabbage pretreated by step A is disinfected with an aqueous dichloroisocyanuric acid solution with a mass concentration of 1.00‰ for 3 minutes to control the number of microorganisms in the baby cabbage to ≤300CFU / g; rinse with water for 4 minutes, drain and set aside;

[0131] C. Pickled and dehydrated

[0132] Put the baby vegetables rinsed in step B into the mixer, add 5Kg of iodine-free salt according to 2% of the weight of the baby vegetables, pickle after stirring for 24 hours, then press and dehydrate, and obtain 200kg of dehydrated baby vegetables after pickling and dehydration Vegetables, the total yield is 80%;

[0133] D. Raw material mix...

Embodiment 3

[0153] The preparation of fermented baby cabbage kimchi in embodiment 3 1000kg bag

[0154] A. Pretreatment

[0155] Weigh 1667kg after fresh baby vegetables are sorted out to remove impurities and inedible parts, then baby vegetables are processed into required shapes and sizes, cleaned, and set aside;

[0156] B. Disinfect and clean

[0157] The baby cabbage pretreated by step A is disinfected with an aqueous solution of chlorine dioxide with a mass concentration of 0.20‰ for 4 minutes, and the number of microorganisms in the baby cabbage is controlled to be ≤300CFU / g; rinse with clean water for 5 minutes, and drain for later use;

[0158] C. Pickled and dehydrated

[0159] Put the baby vegetables rinsed in step B into the mixer, add 80Kg of iodine-free salt according to the weight of the baby vegetables, pickle them for 15 hours after stirring, and then carry out centrifugal dehydration treatment to obtain 1000kg of dehydrated baby vegetables after pickling and dehydratio...

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Abstract

The invention provides a preparation method of in-bag fermented pickled baby Chinese cabbages, belongs to the field of biotechnology and food and aims to solve the problems that the production cost offermented pickled baby Chinese cabbages is high, the discharge of high-salt and high-acid wastewater is high, color and flavor are instable, fermentation is incontrollable and large-scale standard production cannot be realized. Through control of raw material pretreatment, disinfection and cleaning, pickling and dehydration, mixing, fermentation, fermentation and other steps, particularly controlof addition of direct addition type lactic acid bacteria powder and lactobacillus plantarum 360 primary metabolite products and parameters and indexes in the preparation process, the produced gas deterioration problem caused by mass propagation of heterofermentation microorganisms can be effective solved, the color, flavor, crispness and fullness of the in-bag fermented pickled baby Chinese cabbages in the shelf life can be kept, no wastewater is produced, the in-bag fermented pickled baby Chinese cabbages can be sold directly after fermentation without secondary processing, and clean, standard and zero-emission processing preparation of pickled baby Chinese cabbages is realized, and the method has better social and economic benefits.

Description

technical field [0001] The invention relates to a method for preparing pickled baby vegetables, in particular to a method for preparing pickled baby vegetables fermented in a bag, and belongs to the fields of biotechnology and food. Background technique [0002] Kimchi is a kind of brine soaked product processed by wet fermentation, and it is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and hygienic, safe and reliable, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites, and at the same time, it is moderately salty and sour, delicious and tender. It can increase appetite, help digestion, and has ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/135A23B7/155
CPCA23B7/155A23L19/20A23L33/135A23V2002/00A23V2200/04A23V2200/14A23V2200/3204A23V2400/169
Inventor 罗国超谢建将段振楠
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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