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Preparation method of pickled vegetables with low biogenic amine and weak post-acidification

A technology of biogenic amines and post-acidification, applied in chemical instruments and methods, bacteria used in food preparation, food science, etc., can solve the problems of post-acidification, softening, unstable quality, easy accumulation of biogenic amines, etc., and shorten the maturity period, accelerating the ripening of kimchi, and the effect of rapidly acidifying the environment

Pending Publication Date: 2022-01-11
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

[0006] The purpose of the present invention is to provide a method for preparing pickles with low biogenic amine and weak post-acidification, so as to solve the problem of unstable quality of industrial pickles in the prior art, easy accumulation of biogenic amine, and post-acidification and softening. technical issues

Method used

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  • Preparation method of pickled vegetables with low biogenic amine and weak post-acidification
  • Preparation method of pickled vegetables with low biogenic amine and weak post-acidification
  • Preparation method of pickled vegetables with low biogenic amine and weak post-acidification

Examples

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Effect test

Embodiment 1

[0048] A preparation method of low biogenic amine and weak post-acidification kimchi, comprising the steps of:

[0049] (1) Vegetable pretreatment:

[0050] removing yellow leaves and rotten leaves in the vegetables, selecting fresh, moderately mature vegetables without impurities and sundries, cleaning them, drying them in the sun, removing moisture from the vegetables until the moisture content is 45%, and obtaining semi-dried vegetables;

[0051] (2) Salted fermentation

[0052] Adopt 90 tons of large-scale salting ponds 1 to carry out salting fermentation; The semi-dried vegetables that step (1) obtains is laid in the salting pond 1 by one layer of vegetables and one layer of salt at intervals, and the consumption of salt is 4% of the total weight of semi-dried vegetables %; After 2.5 days of salting, the vegetables were extracted from the salt water by the osmotic pressure of the salt with the circulation pump 3 and poured on the vegetable surface by the salt water pouri...

Embodiment 2

[0061] A preparation method of low biogenic amine and weak post-acidification kimchi, comprising the steps of:

[0062] (1) Vegetable pretreatment:

[0063] removing yellow leaves and rotten leaves in the vegetables, selecting fresh, moderately mature vegetables without impurities and sundries, cleaning them, drying them in the sun, removing moisture from the vegetables until the moisture content is 60%, and obtaining semi-dried vegetables;

[0064] (2) Salted fermentation

[0065] Adopt 120 tons of large-scale salting ponds 1 to carry out salting fermentation; The semi-dry vegetables that step (1) obtains is laid in the salting pond 1 by the interval of one layer of vegetables and one layer of salt, and the consumption of salt is 5% of the total weight of semi-dry vegetables %; After 2 days of salting, the vegetables are extracted from the brine due to the osmotic pressure of the salt with the circulation pump 3 and poured on the surface of the vegetables by the brine pourin...

Embodiment 3

[0074] A preparation method of low biogenic amine and weak post-acidification kimchi, comprising the steps of:

[0075] (1) Vegetable pretreatment:

[0076] removing yellow leaves and rotten leaves in the vegetables, selecting fresh, moderately mature vegetables without impurities and sundries, cleaning them, drying them in the sun, removing moisture from the vegetables until the moisture content is 55%, and obtaining semi-dried vegetables;

[0077] (2) Salted fermentation

[0078] Adopt 60 tons of large-scale salting pool 1 to carry out salting fermentation; The half-dried vegetables that step (1) obtains is laid in the salting pool 1 by one layer of vegetables and one layer of salt interval, and the consumption of salt is 7% of the total weight of semi-dry vegetables %; after 3 days of salting, the vegetables are extracted from the brine due to the osmotic pressure of the salt with the circulation pump 3 and poured on the surface of the vegetables through the brine pouring ...

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Abstract

The invention discloses a preparation method of pickled vegetables with low biogenic amine and weak post-acidification, and solves the technical problems of unstable quality, easy accumulation of biogenic amine, and easy generation of post-acidification and softening in a natural fermentation method of industrial pickled vegetables in the prior art. The preparation method comprises the following steps: (1) pretreating vegetables; (2) salting and fermenting; (3) inoculating lactic acid bacteria and sealing the tank; and (4) conducting membrane filtration and inoculation of saccharomycetes. According to the preparation method of pickled vegetables with low biogenic amine and weak post-acidification, rapid fermentation and aroma generation are realized by inoculating lactic acid bacteria following combination of the above three steps. Thalli and enzymes in the later period are removed through membrane filtration, thereby preventing softening and accumulation of biogenic amine. The lactic acid is consumed by inoculating saccharomycetes, thereby preventing over-acidification and generating aroma. According to the invention, the quality of the pickled vegetables is improved by combining inoculation of lactic acid bacteria, membrane filtration and inoculation of saccharomycetes.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing pickles with low biogenic amine and weak post-acidification. Background technique [0002] Kimchi is a traditional fermented vegetable product in my country. Most industrial kimchi adopts the natural fermentation mode, mainly based on experience. During the fermentation process, the bacterial flora structure is diverse. The dominant lactic acid bacteria include Lactobacillus pentosus, Lactobacillus plantarum, Lactococcus lactis, Lactobacillus brevis, Leuconostoc enterococci, Weissella, etc. With the rapid development of my country's economy, people's requirements for the quality of kimchi are gradually increasing. The kimchi industry represented by the eastern slope of Meishan is gradually rising, mainly industrial kimchi, which is stored and processed with high salt during the fermentation process. Due to natural fermentation and one or two rounds of salting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00B01D63/00
CPCA23L19/20A23L29/065B01D63/00A23V2002/00A23V2400/11A23V2250/76
Inventor 汪冬冬张其圣黄润秋叶美作朱士杰
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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