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Preparation method for quickly processing pickled vegetables by cold pickling

A kimchi and fast technology, applied in the direction of food science, can solve the problems such as the inability to pickle the Sichuan kimchi flavor, the softening of the kimchi, and the impact on the quality of the kimchi, so as to achieve the effect of enhancing the added value of the product, the rich flavor and the crisp taste.

Inactive Publication Date: 2019-01-04
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Then, the actual traditional Sichuan kimchi is affected by the season, environment, and technology. The fermentation time is as long as 5-20 days. processing, the essence of kimchi is lost, and the active lactic acid bacteria are killed, which also affects the quality of kimchi
If the fermentation time is too long, there will often be problems such as kimchi softening and overacidity

Method used

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  • Preparation method for quickly processing pickled vegetables by cold pickling
  • Preparation method for quickly processing pickled vegetables by cold pickling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of pickled vegetables processed quickly by cold soaking, it comprises the following steps:

[0027] (1) Preparation of pickle mother water bacteria powder: filter the fermented and mature old pickle water with 6 layers of sterile gauze, and carry out cold centrifugation at 6000r / min for 5min to collect the centrifuged sediment. The centrifuged sediment: skimmed milk powder: sorbitol: glucose: Tween=100:5:0.5:2:0.5 was mixed and then freeze-dried at -45°C cold trap temperature, 20°C plate temperature, and 24h freeze-drying time. Become kimchi fungus powder.

[0028] (2) Preparation of dehydrated salted vegetables: Screen the fresh radish used for fermentation, clean it up, blanch 1mm in boiling water after draining, remove the fresh vegetable's raw smell and kill the microorganisms on the surface of the vegetable. Add edible salt immediately after the vegetables are taken out of boiling water, sprinkle evenly on the surface, the salinity is ...

Embodiment 2

[0034] A preparation method for cold soaking and quick processing of pickles, the method steps and parameters are the same as in Example 1, only the formula of the spices in the preparation step (3) of the spice liquid is changed, 5 parts of garlic, 3 parts of ginger, star anise 2 parts, 0.5 parts pepper, 2 parts vanilla, 2 parts licorice and 1 part cardamom.

[0035] The fermented kimchi that was finally prepared was tested.

Embodiment 3

[0037] A kind of preparation method of pickled vegetables processed quickly by cold pickling, method step and parameter are all the same as embodiment 1, only adjust the mixing ratio of pickled vegetable powder, flavor emulsion and dehydrated salted vegetable in step (6), specifically adjust to 1 :10:100.

[0038] The fermented kimchi that was finally prepared was tested.

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Abstract

The invention belongs to the field of pickled vegetable processing and particularly relates to a preparation method for quickly processing pickled vegetables by cold pickling. The method includes steps 1) pickled vegetable mother liquor bacterial powder preparation; 2) pickled vegetable salting; 3) spice liquid preparation; 4) flavor liquid preparation; 5) flavor emulsion liquid preparation; 6) stirring. The method enables quick forming of the pickled vegetables and is suitable for industrial production, and excessive sourness or softness of the pickled vegetables can be prevented; high-activity lactic acid bacteria in the pickled vegetables are kept, and safety of the pickled vegetables is improved; a product is uniform in flavor, free of spice residues, crispy in taste and appropriate insourness.

Description

technical field [0001] The invention belongs to the field of kimchi processing, in particular to a preparation method for cold soaking quick processing kimchi. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by lactic acid bacteria. It is rich in the dominant probiotic flora dominated by lactic acid bacteria. The product has the characteristics of fragrance, tender crispness and refreshing taste. Pickling fermentation of kimchi is a "cold processing" of fresh vegetables. The metabolic activities of beneficial microorganisms run through at room temperature or low temperature. Pickling and fermentation are accompanied by a series of complex changes in physical, chemical and biological reactions, which not only endow It improves the unique color, aroma and taste of kimchi products, and increases the nutritional value of kimchi, so that kimchi, a traditional fermented food, has been passed down for thousands of yea...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/10A23L29/00
CPCA23L19/20A23L27/10A23L29/03
Inventor 汪冬冬陈功张其圣李恒唐垚蔡地烽明建英
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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