CN1140189C - Kimchis and their industrial production process and fresh keeping technology - Google Patents
Kimchis and their industrial production process and fresh keeping technology Download PDFInfo
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- CN1140189C CN1140189C CNB011175346A CN01117534A CN1140189C CN 1140189 C CN1140189 C CN 1140189C CN B011175346 A CNB011175346 A CN B011175346A CN 01117534 A CN01117534 A CN 01117534A CN 1140189 C CN1140189 C CN 1140189C
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Abstract
The present invention discloses a Korean nationality pickled vegetable and an industrialized processing method and a preservation technique thereof. Unique proportioning and processing methods and special pickling equipment are adopted, the present invention changes the disadvantages of overlong processing time, slow taste formation of products, etc. existing in the Korean nationality pickled vegetables in the past, and has the advantages of shortened production construction period and satisfaction of the requirements for fast production and taste formation; the product has peculiar flavor on the basis that traditional and authentic flavor of the product are kept, and simultaneously, a preservation technique that bacteriostasis processing is carried out by using a constant temperature processor is adopted to effectively improve the preservation time of the product.
Description
Technical field:
The present invention relates to Korean nationality's salted vegetables, especially is Korean nationality's pickles or Korea Spro's formula pickles and the processing method thereof of raw material with Chinese cabbage.
Background technology:
Korean nationality's pickles are indispensable food in the people's of Korean nationality since ancient times the dietetic life, and unique mouthfeel and scarlet colors such as its tool is salty, peppery, sour and sweet palatability are the complete national style good merchantable brand of color.Quickening along with people's rhythm of life, traditional self-control pickles among the people pickles that become commercialized gradually replace and become trend, but effective industrialization processing method and equipment do not appear at present as yet, there is the most delicious slow, the drawback such as storage life is short of its process time of long, goods, and with the difference of pickles condiment, the mouthfeel of goods is different.
Summary of the invention:
The purpose of this invention is to provide a kind of new equipment that utilizes, and Korean nationality's pickles of goods other tool peculiar flavour on the basis that keeps traditional authentic local flavor can be disclosed its industrialization processing method simultaneously.
The objective of the invention is to realize as follows:
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage 75.0-81.0 radish 1.3-1.6 carrot 0.6-0.8
Chilli powder 2.0-3.0 glutinous rice flour 0.3-0.5 wheat flour 0.3-0.5
The green onion 1.3-2.0 of garlic 1.8-2.0 shallot 1.4-1.5 unit
Ginger 0.45-0.83 shrimp paste 1.8-1.92 anchovy juice 0.5-0.77
Walleye pollack 0.5-1.0 water 3.9-5.5
Sodium glutamate 0.4-0.6 inosinicacid 0.0056-0.0072
Guanylic acid 0.0056-0.0072 glycine 0.024-0.11
Stevioside 0.0033-0.0086 sucrose 0.12-0.8
Apple 1.6-2.4 Radix Glycyrrhizae 0.0006-0.002
And salt content is 1.8-3.0% in the finished product.
Two, the processing of pickles
The processing of pickles of the present invention comprises operations such as the preliminary treatment of Chinese cabbage raw material, salted, the preparation of pickles condiment, the material loading of salt pickled cabbage, pickles be the most delicious, and wherein the characteristics division of per pass operation is as follows:
(1) preliminary treatment of Chinese cabbage raw material: with impurity elimination, selected bag core white dish raw material through flushing, vertically cut half after with the aqueous sodium hypochlorite solution of 50-300PPM in immersion carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, in 8%～saturated brine solution, soak after 1-3 hour again pull out, empty water;
(2) salted: as to carry out the salted processing of normal pressure or adopt pickled equipment of high pressure or the pickled equipment of negative pressure to carry out the salted processing of pressure.The pickled equipment of its mesohigh is as follows:
The pickled equipment of high pressure of the present invention is by pickled jar of high pressure, high-pressure buffering pot, the salt water storage tank constitutes, pickled jar of body of high pressure is provided with high pressure gauge, pressure regulator valve, air bleeding valve, safety valve, intake valve I, thermometer, the water level meter, the body side is provided with feeding mouth, feeding mouth is provided with a jar door, intake valve I is connected with the venthole of high-pressure buffering pot by pipeline, pickled jar of interior top of high pressure is provided with water spray system, the below is provided with assorted screen pack of material and osculum, osculum is in jar external application three reduction of fractions to a common denominators two tunnel, one directly links to each other with draining valve, it two is connected with the upper water spray equipment through salt water circulating pump by pipeline after establishing valve I and valve II, form water circulation system up and down, also be provided with threeway between valve I and the valve II, its other end links to each other with salt water storage tank apopore through outlet valve after being provided with valve III; The high-pressure buffering pot top is except that being provided with venthole, and other is provided with high pressure gauge, pressure regulator valve, intake valve II, and safety valve and bottom are provided with draining valve; Intake valve II is connected with air compressor machine; Except that being provided with outlet valve, be provided with high pressure gauge, air bleeding valve, safety valve, salt solution water intaking valve and steam admission opening on the salt water storage tank in addition, the steam admission opening is connected with steam generator by valve and pipeline, salt water storage tank sidewall is provided with thermometer and water level meter, and the bottom is provided with draining valve.
(3) preparation of pickles condiment: with garlic, shallot, first green onion, radish, carrot, ginger, apple remove the peel, impurity elimination, washing be after soak in the aqueous sodium hypochlorite solution of 50-300PPM and carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, and press the predetermined dimension cutting respectively, to pulverize the back standby, afterwards with chilli powder, glutinous rice flour, wheat flour, shrimp paste, anchovy juice, walleye pollack, sodium glutamate, inosinicacid, guanylic acid, glycine, stevioside, sucrose, Radix Glycyrrhizae, water with mix thoroughly together.
(4) pickles are the most delicious: the fermenting cellar that the pickles behind the material loading are moved down into-3～15 ℃ of temperature at exhaust, air-tight state carries out reaching below 5 based on continuously fermenting successively to pH value of the lactic acid bacteria of leukonid, and the constant temperature storehouse that moves into-4～4 ℃ was again put 1-7 days.
And, also comprise fresh-keeping operation in the commercial process of the present invention in order to prolong the freshness date of product, its method is as follows:
The back is sealed in the finished product vacuum packaging move into water circulation wet-hot type or the xeothermic formula constant temperature of steam processor, under 50～100 ℃ of temperature, carry out the antibacterial processing of constant temperature 10 minutes～1 hour.
The present invention adopts unique batching and processing method, and special pickled equipment, it is long to change over process time of Korean nationality's pickles, goods are the most delicious to wait many drawbacks slowly, shorten to produce the duration, satisfy fast produce, the most delicious requirement, and make product tool peculiar flavour in addition on the basis that keeps tradition, authentic local flavor, adopt the preservation technique that carries out antibacterial processing by the constant temperature processor simultaneously, improve the shelf-life of product effectively.
Description of drawings:
Below in conjunction with embodiment and accompanying drawing, the present invention is done further detailed description.
Fig. 1 is the pickled equipment of high pressure that is adopted in the salted operation of the present invention.
Fig. 2 is the pickled equipment of negative pressure that is adopted in the salted operation of the present invention.
The specific embodiment:
Embodiment 1
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 1.25%) 80.5109
Radish 1.6 carrots 0.6 chilli powder 2.2
Glutinous rice flour 0.3 wheat flour 0.3 garlic 1.8
Shallot 1.5 green onions 1.3 gingers 0.45
Shrimp paste (salt content is 26%) 1.8 anchovy juice (salt content is 23%) 0.5
Walleye pollack (salt content is 23%) 1.0 water 3.9
Sodium glutamate 0.4 inosinicacid 0.0056 guanylic acid 0.0056
Glycine 0.024 stevioside 0.0033 sucrose 0.12
Fructose 0.08 apple 1.6 Radix Glycyrrhizaes 0.0006
And the salt content of finished product is 1.8%.
Two, the processing of pickles
The present invention processing comprises operations such as the preliminary treatment of Chinese cabbage raw material, salted, the preparation of pickles condiment, the material loading of salt pickled cabbage, pickles be the most delicious, and its per pass operation division is as follows:
(1) preliminary treatment of Chinese cabbage raw material: with impurity elimination, selected bag core white dish raw material through flushing, vertically cut half after with the aqueous sodium hypochlorite solution of 50-300PPM in immersion carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, pulls out after soaking 1-3 hour again in the full saline solution of 8%-, empty water;
(2) salted processing: carry out the salted processing of normal pressure, when promptly in the pickled container of appointment, piling up Chinese cabbage, different layers is pressed the different proportion salting, from orlop in 2-8% ratio (salt and Chinese cabbage ratio), upwards progressively improve the salting ratio in layer successively, to the salting ratio (salt and Chinese cabbage ratio) of the superiors be 8-20%, and the 3-15% saline solution that reinjects after piling up did not completely have the superiors Chinese cabbage.
(3) preparation of pickles condiment: with auxiliary materials such as garlic, shallot, first green onion, radish, carrot, ginger, apple remove the peel, impurity elimination, washing be after soak in the aqueous sodium hypochlorite solution of 50-300PPM and carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, and press the predetermined dimension cutting respectively, to pulverize the back standby, afterwards with material such as chilli powder, glutinous rice flour, wheat flour, shrimp paste, anchovy juice, walleye pollack, sodium glutamate, inosinicacid, guanylic acid, glycine, stevioside, sucrose, Radix Glycyrrhizae, water with mix thoroughly together.
(4) material loading of pickles and the most delicious: the salt pickled cabbage is lowered to together that mixer stirs or manual the stirring with pickles condiment after by the certain specification shaping, the specified containers of packing into afterwards seals that fermenting cellar that final vacuum, air-tight state move down into-3～15 ℃ of temperature carries out based on leukonid, continuously fermenting successively to pH value of ten various lactobacillus reaches below 5, the constant temperature storehouse storing that moves on to-4～4 ℃ again became manufactured goods after 1-7 days, and manufactured goods are handled respectively by the difference requirement in market.
(5) pickles is fresh-keeping: the back is sealed in the finished product vacuum packaging move into water circulation wet-hot type or the xeothermic formula constant temperature of steam processor, carry out the antibacterial processing of constant temperature 10 minutes～1 hour under 50～100 ℃ of temperature.
Embodiment 2
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 1.8%) 78.997
Radish 1.6 carrots 0.7 chilli powder 2.4
Glutinous rice flour 0.3 wheat flour 0.3 garlic 1.8
1.44 yuan of green onions of shallot, 1.6 gingers 0.5
Shrimp paste (salt content is 26%) 1.9 anchovy juice (salt content is 23%) 0.6
Walleye pollack (salt content is 23%) 0.6 water 3.9
Sodium glutamate 0.5 inosinicacid 0.0061 guanylic acid 0.006
Glycine 0.04 stevioside 0.0049 sucrose 0.405
Apple 2.4 Radix Glycyrrhizaes 0.001
And the salt content of finished product is 2.2%.
Two, the processing of pickles
(1) preliminary treatment of Chinese cabbage raw material: with embodiment 1.
(2) salted processing: utilize the pickled equipment of high pressure to carry out the salted processing of pressure, its equipment is as follows:
The pickled equipment of high pressure of the present invention is mainly by the pickled jar 1 of high pressure, high-pressure buffering pot 2, salt water storage tank 3 constitutes, pickled jar of 1 body of high pressure is provided with high pressure gauge 5, pressure regulator valve 6, air bleeding valve 7, intake valve I 8, safety valve 9, water level meter 11, thermometer 12, the body side is provided with feeding mouth, feeding mouth is provided with a jar door 4, intake valve I 8 is connected with the venthole 13 of high-pressure buffering pot 2 by pipeline, pickled jar 1 interior top of high pressure is provided with water spray system 10, the below is provided with assorted screen pack 25 of material and osculum 24, osculum 24 is in jar external application three reduction of fractions to a common denominators two tunnel, one directly links to each other with draining valve 18, its two establish valve I 23 and valve II 21 backs by pipeline through salt water circulating pump 20, be connected with upper water spray equipment 10, form water circulation system up and down, also be provided with threeway between valve I 23 and the valve II 21, its other end links to each other through the apopore of outlet valve 19 with salt water storage tank 3 after being provided with valve III 22; High-pressure buffering pot 2 tops are except that being provided with venthole 13, and other is provided with high pressure gauge 5, pressure regulator valve 6, intake valve II 14, safety valve 9 and bottom and is provided with draining valve 18; Intake valve II 14 is connected with air compressor machine; Except that being provided with outlet valve 19, be provided with high pressure gauge 5, air bleeding valve 7, safety valve 9, salt solution water intaking valve 15 and steam admission opening 16 on the salt water storage tank 3 in addition, steam admission opening 16 is connected with steam generator by valve and pipeline, salt water storage tank 3 sidewalls are provided with water level meter 11 and thermometer 12, and the bottom is provided with draining valve 18.
And its salted process is as follows:
A, the pretreated Chinese cabbage designating frame of packing into is sent in the high pressure pickled jar 1, closed all valves on jar door 4 and intake valve I 8, air bleeding valve 7, draining valve 18 and the water circulating pipe afterwards;
B, each pipeline valve of salt water storage tank 3 is closed, open water intaking valve 15, inject 2%-10% salt solution and to predetermined water level, close, open and open outlet valve 19 after valves before the steam admission opening 16 are heated to 15-40 ℃;
C, close each pipeline valve of high-pressure buffering pot 2, open intake valve II 14, close intake valve II 14 after the jar internal pressure is risen to 0.1～0.4Mpa;
D, open valve II 21 and valve III 22, start salt water circulating pump 20, and by spray equipment 10 salt solution is injected in pickled jar 1 of the high pressure till reach predetermined water level, water is back valve-off III 22 completely, open valve I 23 simultaneously, make the circulation down waterborne of jar inner salt;
E, intake valve I 8 air inlets of opening the pickled jar 1 of high pressure make a jar internal pressure rise to 0.1～0.4Mpa, close intake valve I 8 subsequently, can finish in pickled 2-6 hour.
(3) preparation of pickles condiment: wet to 15-25% with returning behind the chilli powder process HHT higher high tensile suction iron machine exhaustion iron powder, pack into and put into micro-wave oven behind specified containers and the bag and carry out strong disinfecting and can not detect till the Aspergillus flavus to processed chilli powder, all the other operations are with embodiment 1.
(4) material loading of pickles and the most delicious: with embodiment 1.
(5) pickles is fresh-keeping: the back is sealed in the finished product vacuum packaging move into water circulation wet-hot type or the xeothermic formula constant temperature of steam processor, carry out the antibacterial processing of constant temperature 10 minutes～1 hour under 50～100 ℃ of temperature.
Embodiment 3
One, the constituent material of pickles
Korean nationality of the present invention pickles are mixed to stir by salt pickled cabbage and pickles condiment to be made, and it is characterized in that the percentage composition of each composition is as follows respectively:
Salt pickled cabbage (salt content is 2.3%) 77.051
Radish 1.6 carrots 0.8 chilli powder 2.8
Glutinous rice flour 0.4 wheat flour 0.4 garlic 2.0
1.4 yuan of green onions of shallot, 2.0 gingers 0.82
Shrimp paste (salt content is 26%) 1.9 anchovy juice (salt content is 23%) 0.6
Walleye pollack (salt content is 23%) 0.5 water 3.97
Sodium glutamate 0.5 inosinicacid 0.0064 guanylic acid 0.0064
Glycine 0.04 stevioside 0.005 sucrose 0.8
Apple 2.4 Radix Glycyrrhizaes 0.0012
And salt content is 2.5% in the finished product.
Two, the processing of pickles
(1) preliminary treatment of Chinese cabbage raw material: with embodiment 1.
(2) salted processing: utilize the pickled equipment of negative pressure to carry out the salted processing of negative pressure, its equipment is as follows:
The pickled equipment of negative pressure of the present invention mainly by negative pressure pickled jar 1 ', negative pressure surge tank 2 ', salt water storage tank 3 ' formation, the pickled jar 1 ' body of negative pressure be provided with vacuum meter 5 ', pressure regulator valve 6 ', extraction valve I 8 ', water level meter 11 ', thermometer 12 ', pickled jar of 1 ' side of negative pressure is provided with feeding mouth, feeding mouth be provided with jar door 4 ', extraction valve I 8 ' by pipeline and negative pressure surge tank 2 ' air admission hole 13 ' be connected, the pickled jar 1 ' interior top of negative pressure be provided with water spray system 10 ', the below be provided with the assorted screen pack 25 of material ' and osculum 24 ', osculum 24 ' in jar external application three reduction of fractions to a common denominators two tunnel, one directly with draining valve 18 ' link to each other, its two establish valve I 23 ' and valve II 21 ' back by pipeline through salt water circulating pump 20 ' with upper water spray equipment 10 ' be connected, form water circulation system up and down, also establish threeway between valve I 23 ' and the valve II 21 ', its other end is established behind the valve III 22 ' through outlet valve 19 ' link to each other with salt water storage tank apopore; Negative pressure surge tank 2 ' except that be provided with air admission hole 13 ', other be provided with vacuum meter 5 ', pressure regulator valve 6 ', extraction valve II 14 ' and bottom be provided with draining valve 18 ', extraction valve II 14 ' is connected with vavuum pump; Salt water storage tank 3 ' go up except that be provided with outlet valve 19 ' be provided with high pressure gauge 5 in addition ", air bleeding valve 7 ', safety valve 9 ', salt solution water intaking valve 15 ' and steam admission opening 16 '; steam admission opening 16 ' be connected with steam generator with pipeline by valve; salt water storage tank 3 ' sidewall be provided with thermometer 12 ' with water level meter 11 ', the bottom be provided with draining valve 18 '.
And its salted process is as follows:
A, with pretreated Chinese cabbage pack into designating frame send into negative pressure pickled jar 1 ' in, close all valves on a jar door 4 ' and extraction valve I 8 ', draining valve 18 ' and the water circulating pipe afterwards;
B, with salt water storage tank 3 ' each pipeline valve close, open water intaking valve 15 ', inject 2%-10% salt solution and after predetermined water level, close, open open after steam admission opening 16 ' preceding valve is heated to 15-40 ℃ outlet valve 19 ';
C, close negative pressure surge tank 2 ' each pipeline valve, open extraction valve II 14 ', it is to close extraction valve II 14 ' behind the 200-1000 millimetres of mercury that the jar internal pressure is reduced to vacuum;
D, open valve II 21 ' and valve III 22 ', start salt water circulating pump 20 ', and by spray equipment 10 ' salt solution is injected negative pressure pickled jar 1 ' interior till reach predetermined water level, water is back valve-off III 22 ' completely, open valve I 23 ' simultaneously, make the circulation down waterborne of jar inner salt;
E, open negative pressure pickled jar 1 ' extraction valve I 8 ' bleed, make a jar internal pressure reduce to vacuum 200 millimetress of mercury～1000 millimetress of mercury, close extraction valve I 8 ' subsequently, can finish in pickled 2-6 hour.
(3) preparation of pickles condiment: with embodiment 1.
(4) pickles material loading and the most delicious: with embodiment 1.
(5) pickles is fresh-keeping: with embodiment 1.
Embodiment 4
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 2.24%) 78.1598
Radish 1.6 carrots 0.8 chilli powder 2.2
Glutinous rice flour 0.3 wheat flour 0.3 garlic 1.8
1.41 yuan of green onions of shallot, 2.0 gingers 0.60
Shrimp paste (salt content is 26%) 1.9 anchovy juice (salt content is 23%) 0.6
Walleye pollack (salt content is 23%) 0.5 water 3.97
Sodium glutamate 0.6 inosinicacid 0.007 guanylic acid 0.007
Glycine 0.04 stevioside 0.005 sucrose 0.8
Apple 2.4 Radix Glycyrrhizaes 0.0012
And salt content is 2.5% in the finished product.
Two, the processing of pickles: with embodiment 2.
Embodiment 5
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 2.2%) 77.7806
Radish 1.6 carrots 0.8 chilli powder 2.2
Glutinous rice flour 0.3 wheat flour 0.3 garlic 1.8
1.4 yuan of green onions of shallot, 2.0 gingers 0.82
Shrimp paste (salt content is 26%) 1.92 anchovy juice (salt content is 23%) 0.75
Walleye pollack (salt content is 23%) 0.5 water 3.97
Sodium glutamate 0.6 inosinicacid 0.0066 guanylic acid 0.0066
Glycine 0.04 stevioside 0.005 sucrose 0.8
Apple 2.4 Radix Glycyrrhizaes 0.0012
And salt content is 2.5% in the finished product.
Two, the processing of pickles: with embodiment 2.
Embodiment 6
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 2.5%) 77.2422
Radish 1.6 carrots 0.8 chilli powder 2.2
Glutinous rice flour 0.3 wheat flour 0.3 garlic 1.8
1.4 yuan of green onions of shallot, 2.0 gingers 0.83
Shrimp paste (salt content is 26%) 1.92 anchovy juice (salt content is 23%) 0.75
Walleye pollack (salt content is 23%) 0.5 water 4.33
Sodium glutamate 0.6 inosinicacid 0.0072 guanylic acid 0.0072
Glycine 0.11 stevioside 0.0079 sucrose 0.8
Fructose 0.094 apple 2.4 Radix Glycyrrhizaes 0.0015
And salt content is 2.7% in the finished product.
Two, the processing of pickles: with embodiment 2.
Embodiment 7
One, the constituent material of pickles
Korean nationality of the present invention pickles form through operation manufacturings such as the material loading of the preparation of the preliminary treatment of Chinese cabbage raw material, salted processing, pickles condiment, salt pickled cabbage and pickles are the most delicious, and the percentage composition of wherein said salt pickled cabbage and each composition of pickles condiment is as follows respectively:
Salt pickled cabbage (salt content is 2.96%) 74.645
Radish 1.3 carrots 0.7 chilli powder 3.2
Glutinous rice flour 0.4 wheat flour 0.4 garlic 1.8
1.4 yuan of green onions of shallot, 2.0 gingers 0.81
Shrimp paste (salt content is 26%) 1.92 fishes are anchovy sauces (salt content is 23%) 0.77
Walleye pollack (salt content is 23%) 0.5 water 5.5
Sodium glutamate 0.6 inosinicacid 0.0072 guanylic acid 0.0072
Glycine 0.11 stevioside 0.0086 sucrose 0.8
Fructose 0.12 apple 3.0 Radix Glycyrrhizaes 0.002
And salt content is 3% in the finished product.
Two, the processing of pickles: with embodiment 2.
Claims (6)
1, a kind of Korean nationality pickles, be the preparation of the preliminary treatment through the Chinese cabbage raw material, salted processing, pickles condiment, the material loading of salt pickled cabbage and the food that the most delicious operation of pickles is made, it is characterized in that the percentage composition of described salt pickled cabbage and each composition of bubble Lay condiment is as follows respectively:
Salt pickled cabbage 75.0-81.0 radish 1.3-1.6 carrot 0.6-0.8
Chilli powder 2.0-3.0 glutinous rice flour 0.3-0.5 wheat flour 0.3-0.5
The green onion 1.3-2.0 of garlic 1.8-2.0 shallot 1.4-1.5 unit
Ginger 0.45-0.83 shrimp paste 1.8-1.92 anchovy juice 0.5-0.77
Walleye pollack 0.5-1.0 water 3.9-5.5
Sodium glutamate 0.4-0.6 inosinicacid 0.0056-0.0072
Guanylic acid 0.0056-0.0072 glycine 0.024-0.11
Stevioside 0.0033-0.0086 sucrose 0.12-0.8
Apple 1.6-2.4 Radix Glycyrrhizae 0.0006-0.002.
2, Korean nationality according to claim 1 pickles is characterized in that finished product salt content is 1.8-3.0%.
3, the processing method of Korean nationality according to claim 1 and 2 pickles comprises the processing of Chinese cabbage raw material, salted, the preparation of pickles condiment, the material loading of salt pickled cabbage, the most delicious operation of pickles, it is characterized in that
(1) preliminary treatment of Chinese cabbage raw material: with impurity elimination, selected bag core white dish raw material through flushing, vertically cut half after with the aqueous sodium hypochlorite solution of 50-300PPM in immersion carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, in 8%～saturated brine solution, soak after 1-3 hour again pull out, empty water;
(2) salted: as to adopt the pickled equipment of high pressure to carry out the salted processing of pressure;
(3) preparation of pickles condiment: with garlic, shallot, first green onion, radish, carrot, ginger, apple remove the peel, impurity elimination, washing be after soak in the aqueous sodium hypochlorite solution of 50-300PPM and carried out sterilization processing in 5 seconds-5 minutes, it is clean to pull afterflush out, and press the predetermined dimension cutting respectively, to pulverize the back standby, afterwards with chilli powder, glutinous rice flour, wheat flour, shrimp paste, anchovy juice, walleye pollack, sodium glutamate, inosinicacid, guanylic acid, glycine, stevioside, sucrose, Radix Glycyrrhizae, water with mix thoroughly together;
(4) pickles are the most delicious: the fermenting cellar that the pickles behind the material loading are moved down into-3～15 ℃ of temperature at exhaust, air-tight state carries out reaching below 5 based on the pH value that continuously ferments successively of the lactic acid bacteria of leukonid, and the constant temperature storehouse that moves into-4～4 ℃ was again put 1-7 days.
4, the processing method of Korean nationality according to claim 3 pickles is characterized in that chilli powder is inhaled through HHT higher high tensile to return behind the iron machine exhaustion iron powder wetly to 15-25%, puts into micro-wave oven behind pack into specified containers and the bag and carries out strong disinfecting.
5, the processing method of Korean nationality according to claim 3 pickles, it is characterized in that it also includes fresh-keeping operation, its method is the back to be sealed in the finished product vacuum packaging move into water circulation wet-hot type or the xeothermic formula constant temperature of steam processor, carries out the antibacterial processing of constant temperature 10 minutes～1 hour under 50～100 ℃ of temperature.
6, the pickled equipment of high pressure that is adopted in the processing method of Korean nationality according to claim 3 pickles, it is characterized in that by pickled jar of high pressure (1), high-pressure buffering pot (2), salt water storage tank (3) constitutes, pickled jar of (1) body of high pressure is provided with high pressure gauge (5), pressure regulator valve (6), air bleeding valve (7), intake valve I (8), safety valve (9), water level meter (11), thermometer (12), the body side is provided with feeding mouth, feeding mouth is provided with a jar door (4), intake valve I (8) is connected with the venthole (13) of high-pressure buffering pot (2) by pipeline, pickled jar of (1) interior top of high pressure is provided with water spray system (10), the below is provided with assorted screen pack (25) of material and osculum (24), osculum (24) is in jar external application three reduction of fractions to a common denominators two tunnel, one directly links to each other with draining valve (18), it two is established valve I (23) and valve II (21) back and is connected with upper water spray equipment (10) through salt water circulating pump (20) by pipeline, form water circulation system up and down, also be provided with threeway between valve I (23) and the valve II (21), its other end links to each other through the apopore of outlet valve (19) with salt water storage tank (3) after being provided with valve III (22); High-pressure buffering pot (2) top is except that being provided with venthole (13), and other is provided with high pressure gauge (5), pressure regulator valve (6), intake valve II (14), safety valve (9) and bottom and is provided with draining valve (18); Intake valve II (14) is connected with air compressor machine; Salt water storage tank (3) is gone up and be provided with high pressure gauge (5), air bleeding valve (7), safety valve (9), salt solution water intaking valve (15) and steam admission opening (16) in addition except that being provided with outlet valve (19), steam admission opening (16) is connected with steam generator by valve and pipeline, salt water storage tank (3) sidewall is provided with water level meter (11) and thermometer (12), and the bottom is provided with draining valve (18).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011175346A CN1140189C (en) | 2001-06-01 | 2001-06-01 | Kimchis and their industrial production process and fresh keeping technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB011175346A CN1140189C (en) | 2001-06-01 | 2001-06-01 | Kimchis and their industrial production process and fresh keeping technology |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031783619A Division CN1183011C (en) | 2001-06-01 | 2001-06-01 | Negative pressure pickling equipment for producing pickled vegetable |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1322490A CN1322490A (en) | 2001-11-21 |
| CN1140189C true CN1140189C (en) | 2004-03-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB011175346A Expired - Fee Related CN1140189C (en) | 2001-06-01 | 2001-06-01 | Kimchis and their industrial production process and fresh keeping technology |
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| CN (1) | CN1140189C (en) |
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- 2001-06-01 CN CNB011175346A patent/CN1140189C/en not_active Expired - Fee Related
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