CN110800956A - Pickle fermentation quick-forming method - Google Patents
Pickle fermentation quick-forming method Download PDFInfo
- Publication number
- CN110800956A CN110800956A CN201911239007.8A CN201911239007A CN110800956A CN 110800956 A CN110800956 A CN 110800956A CN 201911239007 A CN201911239007 A CN 201911239007A CN 110800956 A CN110800956 A CN 110800956A
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- CN
- China
- Prior art keywords
- bag
- fermentation
- polyethylene
- fermentation bag
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 43
- 235000021110 pickles Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000004698 Polyethylene Substances 0.000 claims abstract description 21
- -1 polyethylene Polymers 0.000 claims abstract description 21
- 229920000573 polyethylene Polymers 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 235000021109 kimchi Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000003670 easy-to-clean Effects 0.000 abstract description 4
- 239000012267 brine Substances 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for quickly fermenting pickles, which comprises the following steps: step one, selecting a polyethylene fermentation bag with a proper size according to the capacity of fermented vegetables; step two, cleaning, draining and sterilizing the polyethylene fermentation bag; putting vegetables and ingredients to be fermented into the polyethylene fermentation bag, and adding a proper amount of purified water according to the ingredient proportion; and step four, extruding air in the fermentation bag, tightening the bag opening in a screw screwing mode, and binding the tightened bag opening by using a high-elasticity rubber band. The invention has the following beneficial effects: greatly shortens the fermentation time, and can obtain fermented and mature pickle only in 100 hours; compared with the traditional fermentation jar, the polyethylene fermentation bag occupies a smaller area, and the yield is effectively improved; the transparent polyethylene fermentation bag enables the fermentation process to be easily observed, and the condition can be timely controlled when the condition is found; the polyethylene fermentation bag is easy to clean, and the disposable use mode is easier to reach the sanitary standard.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of pickled vegetable processing, in particular to a pickled vegetable fermentation rapid-growing method.
[ background of the invention ]
Most of the existing pickle containers use closed jars (with jar edges), and the materials mainly comprise pottery or glass. The brewing method comprises the following steps: cleaning and cutting vegetables to be pickled, putting the vegetables into a jar, adding brine pickle brine, then turning over a jar cap, and adding water on the edge of the jar to play a sealing role, wherein the pickle in the jar is ripe (different vegetables are fermented and ripe for different time) generally for about 10 days. The fermentation principle is anaerobic fermentation, the opening of the pickle jar is sealed to reduce oxygen in the pickle jar, the growth of lactic acid bacteria is promoted, and meanwhile, mixed bacteria die due to oxygen deficiency.
However, the existing kimchi has several major drawbacks in the brewing process:
the traditional fermentation container (jar type) occupies large space and is not easy to clean, and the content of the jar is easy to leave sundry fungi;
secondly, the fermentation time required by the sealed jar type anaerobic fermentation technology is long;
thirdly, the quality of the pickle marinade and the pickle fermented in the jar is not easy to control, and the pickle is easy to generate flowers (the putrefaction phenomenon caused by the influence of mixed bacteria) and is not beneficial to industrialized mass production;
fourthly, the pickle made by the sealed jar type fermentation process in the previous times has poor taste and flavor, and the pickle with good taste can be obtained only after the pickle is marinated into old brine for a plurality of times, but the pickle brine is not easy to store, and the production efficiency is easily reduced once the pickle is damaged;
and fifthly, when the opening of the jar is opened to observe the fermentation condition of pickled vegetables in the jar, raw water adhered to the edge of the jar cap is easy to drop into the pickled vegetable jar, so that the pickled vegetables are deteriorated.
[ summary of the invention ]
The invention discloses a method for quickly fermenting pickles, which solves the problems in the background technology.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for quickly fermenting pickle comprises the following steps:
step one, selecting a polyethylene fermentation bag with a proper size according to the capacity of fermented vegetables;
step two, cleaning, draining and sterilizing the polyethylene fermentation bag;
putting vegetables and ingredients to be fermented into the polyethylene fermentation bag, and adding a proper amount of purified water according to the ingredient proportion;
and step four, extruding air in the fermentation bag, tightening the bag opening in a screw screwing mode, and binding the tightened bag opening by using a high-elasticity rubber band.
Preferably, in the second step, edible alcohol with the concentration of 75% is sprayed inside the bag for sterilization.
Preferably, in the second step, the sterilization is performed by using an environment of ultraviolet rays and ozone.
Preferably, in step three, the ingredients comprise sugar, salt, sauce and vinegar.
Preferably, in the third step, the purified water is purified water with a TDS value of 3.
The invention has the following beneficial effects:
1. greatly shortens the fermentation time, and can obtain fermented and mature pickle only in 100 hours;
2. compared with the traditional fermentation jar, the polyethylene fermentation bag occupies a smaller area, and the yield is effectively improved;
3. the transparent polyethylene fermentation bag enables the fermentation process to be easily observed, and the condition can be timely controlled when the condition is found;
4. the polyethylene fermentation bag is easy to clean, and the disposable use mode is easier to reach the sanitary standard.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a method for quickly fermenting pickles, which comprises the following steps:
step one, selecting a polyethylene fermentation bag with a proper size according to the capacity of fermented vegetables;
step two, cleaning, draining and sterilizing the polyethylene fermentation bag;
it should be further noted that the bag is sprayed with 75% concentration edible alcohol for sterilization, or the bag is sterilized in an environment of ultraviolet rays and ozone.
Putting vegetables and ingredients to be fermented into the polyethylene fermentation bag, and adding a proper amount of purified water according to the ingredient proportion;
the ingredients include but are not limited to sugar, salt, sauce and vinegar, and the purified water is purified water with a TDS value of 3.
And step four, extruding air in the fermentation bag, tightening the bag opening in a screw screwing mode, and binding the tightened bag opening by using a high-elasticity rubber band.
The invention has the following beneficial effects:
1. greatly shortens the fermentation time, and can obtain fermented and mature pickle only in 100 hours;
2. compared with the traditional fermentation jar, the polyethylene fermentation bag occupies a smaller area, and the yield is effectively improved;
3. the transparent polyethylene fermentation bag enables the fermentation process to be easily observed, and the condition can be timely controlled when the condition is found;
4. the polyethylene fermentation bag is easy to clean, and the disposable use mode is easier to reach the sanitary standard.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and the equivalents thereof.
Claims (5)
1. A method for quickly fermenting pickle is characterized by comprising the following steps:
step one, selecting a polyethylene fermentation bag with a proper size according to the capacity of fermented vegetables;
step two, cleaning, draining and sterilizing the polyethylene fermentation bag;
putting vegetables and ingredients to be fermented into the polyethylene fermentation bag, and adding a proper amount of purified water according to the ingredient proportion;
and step four, extruding air in the fermentation bag, tightening the bag opening in a screw screwing mode, and binding the tightened bag opening by using a high-elasticity rubber band.
2. The method as claimed in claim 1, wherein in the second step, 75% edible alcohol is sprayed into the bag for sterilization.
3. The method as claimed in claim 1, wherein in the second step, the kimchi is sterilized by ultraviolet ray plus ozone.
4. The method of claim 1, wherein in step three, the ingredients comprise sugar, salt, sauce, vinegar.
5. The kimchi fermentation accelerating method as set forth in claim 1 or 4, wherein the purified water is a purified water having a TDS value of 3 in the third step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911239007.8A CN110800956A (en) | 2019-12-06 | 2019-12-06 | Pickle fermentation quick-forming method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911239007.8A CN110800956A (en) | 2019-12-06 | 2019-12-06 | Pickle fermentation quick-forming method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800956A true CN110800956A (en) | 2020-02-18 |
Family
ID=69492652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911239007.8A Pending CN110800956A (en) | 2019-12-06 | 2019-12-06 | Pickle fermentation quick-forming method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800956A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| JP2011188817A (en) * | 2010-03-15 | 2011-09-29 | Kayoko Harada | Method for producing packaged kimchi |
-
2019
- 2019-12-06 CN CN201911239007.8A patent/CN110800956A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| JP2011188817A (en) * | 2010-03-15 | 2011-09-29 | Kayoko Harada | Method for producing packaged kimchi |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200218 |
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| WD01 | Invention patent application deemed withdrawn after publication |