CN114903160A - Method for preparing low-salt pickled vegetable by virtue of bacteria reduction treatment - Google Patents
Method for preparing low-salt pickled vegetable by virtue of bacteria reduction treatment Download PDFInfo
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- CN114903160A CN114903160A CN202210507302.2A CN202210507302A CN114903160A CN 114903160 A CN114903160 A CN 114903160A CN 202210507302 A CN202210507302 A CN 202210507302A CN 114903160 A CN114903160 A CN 114903160A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 41
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000009467 reduction Effects 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 43
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 230000002378 acidificating effect Effects 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims description 55
- 235000021110 pickles Nutrition 0.000 claims description 46
- 238000000855 fermentation Methods 0.000 claims description 38
- 230000004151 fermentation Effects 0.000 claims description 38
- 235000021109 kimchi Nutrition 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000008878 coupling Effects 0.000 claims description 5
- 238000010168 coupling process Methods 0.000 claims description 5
- 238000005859 coupling reaction Methods 0.000 claims description 5
- 239000011550 stock solution Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002351 wastewater Substances 0.000 abstract description 3
- 235000015598 salt intake Nutrition 0.000 abstract 1
- 235000021108 sauerkraut Nutrition 0.000 description 10
- 238000002791 soaking Methods 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 240000002234 Allium sativum Species 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 235000004611 garlic Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 230000007480 spreading Effects 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing low-salt pickled vegetables through bacteria reduction treatment, which is characterized in that before pickled vegetables are fermented, ozone is coupled with slightly acidic electrolyzed water to carry out bacteria reduction treatment on pickled vegetables, so that mixed bacteria on the pickled vegetables can be selectively killed, the damage to beneficial bacteria is small, and the pickled vegetables are fermented under the condition of low salt, so that the pickled vegetables are crisp in taste and good in flavor, the salt consumption is reduced, high-salt wastewater is avoided, and the pollution to the environment is reduced.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for preparing low-salt pickle through sterilization treatment.
Background
The traditional pickle preparation belongs to natural fermentation under the condition of high salt, and high-salt wastewater is generated and is difficult to treat. Some low-salt fermented pickles appear in the market at present, but the pickles are pickled by the low salt, so that the pickles cannot effectively inhibit mixed bacteria, are softened, have peculiar smell and even deteriorate, and are not beneficial to the health of people.
Disclosure of Invention
The invention aims to provide a method for preparing low-salt pickled vegetables through bacteria reduction treatment, which aims to solve the technical problems of softening, peculiar smell and even deterioration of the pickled vegetables caused by the failure of effectively inhibiting mixed bacteria in the low-salt pickled vegetables.
The technical purpose of the invention is realized by the following technical scheme:
a method for preparing low-salt sauerkraut by bacteria reduction treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials;
(2) performing sterilization treatment on the pickled vegetable raw material cleaned in the step (1) by using ozone coupled subacid electrolyzed water, and placing the pickled vegetable raw material in a drain net to drain water; performing bacteria reduction treatment on the fermentation tank by using ozone coupled subacid electrolyzed water; ACC in the ozone-coupled slightly acidic electrolyzed water is 20-40ppm, the pH value is 5.2-6.1, and ORP is 720-870 mV; the ozone coupling subacid electrolyzed water contains ozone;
(3) filling the pickled vegetable raw material subjected to the bacteria reduction treatment in the step (2) into the fermentation tank treated in the step (2), and adding 1-3% of salt water; after the tank is sealed, the rapid fermentation is carried out for 1-2d, then the temperature is changed to continue the fermentation for 5-20d to make the fermented product mature, and the fermented product is packaged and stored at room temperature.
Further, the concentration of the ozone in the ozone-coupled subacid electrolyzed water in the step (2) is 0.05mg/L-0.2 mg/L.
Further, the ozone-coupled slightly acidic electrolyzed water in the step (2) is used for submerging the pickle raw material.
Further, the mass ratio of the pickle raw material to the salt water in the step (3) is 1:1-2: 1.
Further, after the pickle raw materials and the pickle water are uniformly mixed and filled in the fermentation tank in the step (3), white spirit accounting for 1% -3% of the mass of the salt water is also scattered on the surface of the materials.
Further, before the white spirit is spread in the step (3), pickle old water which accounts for 1-3% of the mass of the pickle raw materials is added into the fermentation tank.
Further, the temperature of the rapid fermentation is 20 ℃, and the temperature of the continuous fermentation is 6-15 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the pickle raw materials are subjected to bacteria reduction treatment by coupling ozone with subacid and subacid electrolyzed water, so that the mixed bacteria can be selectively killed, the damage to beneficial bacteria is small, and the pickle fermented under the low-salt condition is crisp in taste and good in flavor;
2. by carrying out bacteria reduction treatment on the pickle raw materials, the salt dosage in the pickle fermentation process can be reduced, high-salt wastewater is avoided, and the pollution to the environment is reduced.
Drawings
FIG. 1 is a graph showing the hardness change of kimchi during fermentation in example 2 of the method of the present invention and a control group.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the present document,% represents wt% unless otherwise specified, and the proportional relationship is mass ratio; the raw materials used are all commercial products unless otherwise specified.
The ozone-coupled slightly acidic electrolyzed water in the application refers to a solution obtained by dissolving ozone in slightly acidic electrolyzed water, ACC is effective chlorine concentration, and ORP is oxidation-reduction potential.
Example 1
A method for preparing low-salt sauerkraut by antibacterial treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials, wherein the pickle raw materials are fresh vegetables and auxiliary materials such as ginger, garlic, hot pepper, pepper and the like;
(2) putting the cleaned pickled vegetable raw material into ozone-coupled subacid electrolyzed water, soaking the pickled vegetable raw material in the ozone-coupled subacid electrolyzed water for 10min, and then fishing out and draining water; simultaneously soaking the fermentation tank in slightly acidic electrolyzed water for 10 min; wherein ACC of the ozone-coupled subacid electrolyzed water is 20ppm, pH value is 6.1, ORP is 720mV, and ozone concentration is 0.05 mg/L;
(3) uniformly mixing the pickled vegetable raw material subjected to the bacteria reduction treatment in the step (2) with 3% of salt water according to the mass ratio of 2:1, and filling the mixture into the fermentation tank treated in the step (2); then spreading Chinese liquor with the mass of 3% of salt water on the surface of the material, sealing the tank, storing at 20 deg.C for 1d for active fermentation, and continuing to ferment at 6 deg.C for 20d to obtain fermented sauerkraut.
Example 2
A method for preparing low-salt sauerkraut by antibacterial treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials, wherein the pickle raw materials are fresh vegetables and auxiliary materials such as ginger, garlic, hot pepper, pepper and the like;
(2) putting the cleaned pickled vegetable raw material into ozone-coupled subacid electrolyzed water, soaking the pickled vegetable raw material in the ozone-coupled subacid electrolyzed water for 10min, and then fishing out and draining water; simultaneously soaking the fermentation tank in slightly acidic electrolyzed water for 10 min; wherein ACC of the ozone-coupled slightly acidic electrolyzed water is 33ppm, pH value is 5.6, ORP is 815mV, and ozone concentration is 0.13 mg/L;
(3) uniformly mixing the pickle raw material subjected to the bacteria reduction treatment in the step (2) with salt water with the concentration of 2% according to the mass ratio of 1.5:1, and filling the mixture into the fermentation tank treated in the step (2); then spreading Chinese liquor with the mass of 2% of the salt solution on the surface of the material, sealing the jar, storing at 20 deg.C for 2 days for active fermentation, and continuing to ferment at 12 deg.C for 12 days to obtain fermented and mature sauerkraut.
Example 3
A method for preparing low-salt sauerkraut by antibacterial treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials, wherein the pickle raw materials are fresh vegetables and auxiliary materials such as ginger, garlic, hot pepper, pepper and the like;
(2) putting the cleaned pickle raw material into ozone-coupled slightly acidic electrolyzed water, soaking the pickle raw material in the ozone-coupled slightly acidic electrolyzed water for 10min, and then fishing out and draining; simultaneously soaking the fermentation tank in slightly acidic electrolyzed water for 10 min; wherein ACC of the ozone-coupled subacid electrolyzed water is 40ppm, pH value is 5.2, ORP is 870mV, and ozone concentration is 0.2 mg/L;
(3) uniformly mixing the pickled vegetable raw material subjected to the bacteria reduction treatment in the step (2) with 1% salt water according to the mass ratio of 1:1, and filling the mixture into the fermentation tank treated in the step (2); and then spreading white spirit with the mass of 1% of the salt solution on the surface of the material, sealing the tank, storing for 2 days at 20 ℃ for active fermentation, and then continuing to ferment for 8 days at 15 ℃ to obtain fermented and mature pickle.
Example 4
A method for preparing low-salt sauerkraut by antibacterial treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials, wherein the pickle raw materials are fresh vegetables and auxiliary materials such as ginger, garlic, hot pepper, pepper and the like;
(2) putting the cleaned pickle raw material into ozone-coupled subacid electrolyzed water, soaking the pickle raw material in the ozone-coupled subacid electrolyzed water for 10min, and then fishing out and draining; simultaneously soaking the fermentation tank in slightly acidic electrolyzed water for 10 min; wherein ACC of the ozone-coupled slightly acidic electrolyzed water is 26ppm, the pH value is 5.8, ORP is 776mV, and the ozone concentration is 0.08 mg/L;
(3) filling the pickled vegetable raw materials subjected to the bacteria reduction treatment in the step (2) and salt water with the concentration of 1% into the fermentation tank treated in the step (2) according to the mass ratio of 1:1, adding pickled vegetable old water with the mass of 1% of the pickled vegetable raw materials into the fermentation tank, and uniformly mixing; and then spreading white spirit with the mass of 1% of the pickle water on the surface of the material, sealing the tank, storing for 1d at 20 ℃ for active fermentation, and continuing to ferment for 7d at 12 ℃ to obtain fermented and mature pickle.
Example 5
A method for preparing low-salt sauerkraut by antibacterial treatment comprises the following steps:
(1) selecting and cleaning pickle raw materials, wherein the pickle raw materials are fresh vegetables and auxiliary materials such as ginger, garlic, hot pepper, pepper and the like;
(2) putting the cleaned pickle raw material into ozone-coupled subacid electrolyzed water, soaking the pickle raw material in the ozone-coupled subacid electrolyzed water for 10min, and then fishing out and draining; simultaneously soaking the fermentation tank in slightly acidic electrolyzed water for 10 min; wherein ACC of the ozone-coupled subacid electrolyzed water is 36ppm, pH value is 5.4, ORP is 836mV, and ozone concentration is 0.17 mg/L;
(3) filling the pickled vegetable raw material subjected to the bacteria reduction treatment in the step (2) and salt water with the concentration of 3% into the fermentation tank treated in the step (2) according to the mass ratio of 2:1, and adding pickled vegetable old water with the mass of 3% of the pickled vegetable raw material into the fermentation tank; then spreading Chinese liquor with the quality of 3% of the sauerkraut water on the surface of the material, sealing the tank, storing at 20 deg.C for 1d for active fermentation, and continuing to ferment at 15 deg.C for 5d to obtain fermented and mature sauerkraut.
Examples of the experiments
The following experiments illustrate the beneficial effects of the present invention:
the experimental method comprises the following steps: the experimental group was the method of example 2, and the control group was the method in which the kimchi raw material was not subjected to the sterilization treatment, and the other conditions were the same as those of the experimental group.
Firstly, the total bacterial colony count and lactic acid bacteria count of the pickle raw materials of the experimental group and the control group are respectively measured, and the results are shown in the following table:
| total number of colonies (cfu/ml) | Number of lactic acid bacteria (cfu/ml) | Percentage of viable lactic acid bacteria (%) | |
| Experimental group | 1.8*10 3 | 1.0*10 3 | 55.56 |
| Control group | 2.9*10 3 | 1.2*10 3 | 41.38 |
As can be seen from the above table, after the bacteria reduction treatment, the total number of the bacterial colonies of the vegetable pickle raw materials of the experimental group is obviously reduced, which indicates that the bacteria reduction treatment can obviously reduce the mixed bacteria on the vegetable pickle raw materials; and secondly, the ratio of the viable count of the lactic acid bacteria after the ozone coupling subacid electrolyzed water is treated is higher than that of a control group, which shows that the sterilization of the ozone coupling subacid electrolyzed water is selective under a certain concentration, harmful bacteria can be killed under experimental conditions, and the damage to beneficial bacteria is small.
Secondly, the hardness change of the kimchi during the continuous fermentation process was measured, and the result is shown in fig. 1.
As can be seen from fig. 1, as the fermentation time increases, the kimchi in the experimental group and the kimchi in the control group are gradually softened, but the hardness of the experimental group is much higher than that of the control group, which shows that the kimchi raw material in the experimental group is sterilized to effectively inhibit the mixed bacteria, and the problem that the kimchi is not crisp due to the decomposition of the mixed bacteria and the use of pectin is eliminated.
Thirdly, after the fermentation is finished, performing sensory evaluation on the pickle, wherein the results are as follows:
| group of | Color | Fragrance | Taste of the product | Taste of the product |
| Experimental group | 19.45±1.53 | 22.78±1.59 | 18.70±3.95 | 24.50±1.13 |
| Control group | 16.20±2.04 | 20.00±2.05 | 16.90±2.14 | 17.35±0.77 |
As can be seen from the table above, the color, aroma, taste and mouthfeel of the pickle of the experimental group are all obviously superior to those of the control group.
In conclusion, the pickle raw material is subjected to bacteria reduction treatment by using ozone coupled with the subacid and subacid electrolyzed water, so that the mixed bacteria can be selectively killed, the damage to beneficial bacteria is small, and the pickle fermented under the low-salt condition is crisp in taste and good in flavor.
It should be noted that the core of the present invention is to perform the bacteria reduction treatment on the kimchi raw material before the fermentation of the kimchi to kill the bacteria on the kimchi raw material, so that the kimchi can be fermented under the low salt condition with crisp taste and good flavor, and the various ways and methods for reducing the bacteria on the kimchi raw material are provided.
Claims (7)
1. A method for preparing low-salt pickle by bacteria reduction treatment is characterized by comprising the following steps:
(1) selecting and cleaning pickle raw materials;
(2) performing sterilization treatment on the pickled vegetable raw material cleaned in the step (1) by using ozone coupled subacid electrolyzed water, and placing the pickled vegetable raw material in a drain net to drain water; performing bacteria reduction treatment on the fermentation tank by using ozone coupled subacid electrolyzed water; ACC in the ozone-coupled slightly acidic electrolyzed water is 20-40ppm, the pH value is 5.2-6.1, and ORP is 720-870 mV; the ozone coupling subacid electrolyzed water contains ozone;
(3) filling the pickled vegetable raw material subjected to the bacteria reduction treatment in the step (2) into the fermentation tank treated in the step (2), and adding 1-3% of salt water; after the tank is sealed, the rapid fermentation is carried out for 1-2d, then the temperature is changed to continue the fermentation for 5-20d to make the fermented product mature, and the fermented product is packaged and stored at room temperature.
2. The method for preparing kimchi with low salt content through sterilization treatment as claimed in claim 1, wherein the concentration of ozone in said ozone-coupled slightly acidic electrolyzed water of step (2) is 0.05mg/L to 0.2 mg/L.
3. The method for preparing kimchi with low salt through sterilization treatment as claimed in claim 1, wherein the ozone-coupled slightly acidic electrolyzed water of the step (2) is submerged in the kimchi raw material.
4. The method of producing kimchi with reduced salt content through the sterilization process as claimed in claim 1, wherein the mass ratio of the kimchi raw material to the salt water in the step (3) is 1:1-2: 1.
5. The method for preparing low-salt kimchi through sterilization treatment according to any one of claims 1 to 4, wherein after the kimchi raw materials and the kimchi water are uniformly mixed and loaded into the fermenter in the step (3), the white spirit in an amount of 1 to 3% by mass of the salt water is further sprinkled on the surface of the materials.
6. The method of producing kimchi with reduced salt content through the sterilization process as claimed in claim 5, wherein before the addition of the white spirit in the step (4), kimchi stock solution in an amount of 1% -3% by mass of the kimchi raw materials is further added to the fermenter.
7. The method for preparing kimchi with low salt through sterilization as claimed in claim 1, wherein the temperature of the rapid fermentation is 20 ℃ and the temperature of the continuous fermentation is 6-15 ℃.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| JP2013162778A (en) * | 2012-01-10 | 2013-08-22 | Bisansei Denkaisui Kenkyusho:Kk | Sterilization method and processing method of food raw material |
| CN108567098A (en) * | 2018-03-29 | 2018-09-25 | 徐州农丰生物化工有限公司 | A kind of bacteria reducing method of dehydrated garlic product |
| CN112741289A (en) * | 2020-12-28 | 2021-05-04 | 贵州统之源食品有限公司 | Processing method of low-salt and low-nitrite kohlrabi pickle |
| CN114097864A (en) * | 2021-10-26 | 2022-03-01 | 渤海大学 | Method for prolonging preservation period of oysters through ozone-subacid electrolyzed water combined photocatalytic treatment |
-
2022
- 2022-05-10 CN CN202210507302.2A patent/CN114903160A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| JP2013162778A (en) * | 2012-01-10 | 2013-08-22 | Bisansei Denkaisui Kenkyusho:Kk | Sterilization method and processing method of food raw material |
| CN108567098A (en) * | 2018-03-29 | 2018-09-25 | 徐州农丰生物化工有限公司 | A kind of bacteria reducing method of dehydrated garlic product |
| CN112741289A (en) * | 2020-12-28 | 2021-05-04 | 贵州统之源食品有限公司 | Processing method of low-salt and low-nitrite kohlrabi pickle |
| CN114097864A (en) * | 2021-10-26 | 2022-03-01 | 渤海大学 | Method for prolonging preservation period of oysters through ozone-subacid electrolyzed water combined photocatalytic treatment |
Non-Patent Citations (1)
| Title |
|---|
| 曾希珂;罗凤莲;张喻;王燕;: "发酵辣椒低盐化研究进展及展望", 中国调味品 * |
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Application publication date: 20220816 |