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Preparation method and application of fermented sour food

A fermenter and drinking water technology, applied in food science and other fields, can solve problems such as insufficient freshness and acidity, poor taste, etc.

Pending Publication Date: 2020-10-27
广州市韩八道农产品初加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Korean kimchi mostly adopts micro-fermentation, which is not fresh enough and acidity is not enough; the ancient Chinese salt pickled sour food has high salt, high nitrite content, and poor taste. Doctors and nutritionists recommend not to eat or eat less

Method used

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  • Preparation method and application of fermented sour food
  • Preparation method and application of fermented sour food
  • Preparation method and application of fermented sour food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing fermented sour food, comprising the steps of:

[0026] 1) Drying treatment of fresh vegetables: take fresh vegetables, wash them with clear water, dry until slightly wrinkled and soft, and set aside; preferably, the moisture content in the vegetables after drying is 80%;

[0027] 2) Make mother water for brewing sour food:

[0028] S1. Weigh cornstarch, edible water and yeast, add cornstarch into the stirring device and add edible water at a rate of 10r / min and stir for 8min to obtain mixture A, set aside;

[0029] S2. Steam the mixture A obtained in step S1 for 13 minutes, then spread it out to cool, then add yeast and stir at a rate of 10 r / min for 8 minutes to obtain mixture B, then put mixture B into a fermenter, cover with plastic wrap Seal, place in a cool and dry place with a temperature of 20°C and a relative humidity of 70% to ferment for 13 days to obtain mother water and set aside;

[0030] 3) Make sub-water for soaking sour food: fil...

Embodiment 2

[0040] A method for preparing fermented sour food, comprising the steps of:

[0041] 1) Drying treatment of fresh vegetables: take fresh vegetables, wash them with clear water, dry until slightly wrinkled and soft, and set aside; preferably, the moisture content in the vegetables after drying is 81%;

[0042] 2) Make mother water for brewing sour food:

[0043] S1. Weigh cornstarch, edible water and yeast, add cornstarch into the stirring device and add edible water at a rate of 13r / min and stir for 9min to obtain mixture A, set aside;

[0044] S2. Steam the mixture A obtained in step S1 for 14 minutes, then spread it out to cool, then add yeast and stir at a rate of 13 r / min for 9 minutes to obtain mixture B, then put mixture B into a fermenter, cover with plastic wrap Seal and ferment for 14 days in a cool and dry place with a temperature of 21°C and a relative humidity of 73%, to obtain mother water and set aside;

[0045] 3) Make sub-water for soaking sour food: filter the...

Embodiment 3

[0055] A method for preparing fermented sour food, comprising the steps of:

[0056] 1) Drying treatment of fresh vegetables: take fresh vegetables, wash them with clear water, dry until slightly wrinkled and soft, and set aside; preferably, the moisture content in the vegetables after drying is 83%;

[0057] 2) Make mother water for brewing sour food:

[0058] S1. Weigh cornstarch, edible water and yeast, add cornstarch into the stirring device and add edible water at a rate of 15r / min and stir for 10min to obtain mixture A, set aside;

[0059] S2. Steam the mixture A obtained in step S1 for 15 minutes, then spread it out to cool, then add yeast and stir at a rate of 15 r / min for 10 minutes to obtain mixture B, then put mixture B into a fermenter, cover with plastic wrap Seal, place in a cool and dry place with a temperature of 22°C and a relative humidity of 75% to ferment for 15 days to obtain mother water and set aside;

[0060] 3) Make sub-water for soaking sour food: f...

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Abstract

The invention relates to the technical field of foods, in particular to a preparation method and application of a fermented sour food. The preparation method of the fermented sour food comprises the following steps of 1) cleaning fresh vegetables, and drying the cleaned vegetables in the sun until the vegetables are slightly wrinkled and softened; 2) preparing mother water for pickling a sour food; 3) preparing sub-water for pickling the sour food; 4) carrying out enzyme deactivation treatment on the vegetables; and (5) performing fermentation treatment on the vegetables: stacking the vegetables subjected to enzyme deactivation treatment in the step (4) layer by layer in a fermentation tank, adding the sub-water, and performing fermentation for 8-14 days so as to obtain the fermented sourfood. The fermented sour food prepared by the preparation method is good in mouth feel, fresh, crisp and beautiful in color, and can be made into salt-free or low-salt pickled Chinese cabbages according to needs; and in addition, additives, preservatives, pigments and the like do not exist, and nitrite is not detected out when the pickled Chinese cabbages fermented for 7 days and 50 days are detected. Moreover, the fermented sour food is short in production process time, high in production efficiency, low in production cost and strong in sourness, and meets the requirements of modern people onfood nutrition and health.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method and application of fermented sour food. Background technique [0002] Sauerkraut is a kind of kimchi that exists in some areas of Korea and China. The original intention of making sauerkraut is to prolong the shelf life of vegetables. Sauerkraut can be an appetizer or side dish in our diet, such as: pickled fish, stir-fry, soup noodles, etc. Vegetable fermentation is a way to preserve vegetables under certain production conditions by using vegetables as raw materials and using the metabolic activities of beneficial microorganisms and their products. [0003] At present, Korean kimchi is mostly micro-fermented, and its freshness and acidity are not enough. The ancient Chinese salt pickled sour food has high salt, high nitrite content, and poor taste. Doctors and nutritionists recommend not to eat or eat less. The sour food brewed with industrialized chemicals ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 赵春国韦晓燕
Owner 广州市韩八道农产品初加工有限公司
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