KR930009074B1 - Method for producing canning kimchi contained low acid - Google Patents

Abstract

The process for preparing low acidic Kimchi-added can comprises; putting in pulverized onion, red pepper powder, soybean oil, citric acid, aged Kimchi solution; controlling pH 3-4 with citric acid; putting tuna meat into the controled pH solution; heating Kimchi solution in order for tunameat to penetrate; adding Kimchi immediately; stop heating after one time boiling; fillin in can; sealing can; heating in autoclave at 115-120 deg.C for 20-30 min.; cooling by cold water to normal temperature.

Description

How to prepare canned low acid kimchi

The present invention relates to a method for producing low acidity kimchi canned food which can be stored at room temperature for a long time.

In general, the heat sterilization conditions of long-term storage packaged products distributed at room temperature depend on the degree of PH of the material.

Normally, pH 4.5 or higher (alkali) is a low acid food, so high temperature and high pressure sterilization can be used to prevent the expansion of the product. Does not happen.

In the case of conventional canned tuna, but this is the battlefield, if you put kimchi here, by high-temperature autoclaving, the texture of kimchi is completely lost and the value of the product is lost.

To prevent this, a method must be chosen to prevent expansion at lower sterilization conditions.

The present invention is intended to be packaged to maintain the texture of aged kimchi in the sterilization packaging of kimchi-added low-acid foods and to be stored for a long time at room temperature.

PH control is the best way to obtain the best packaging of low acidity canned kimchi that can prevent swelling and enhance the taste of kimchi under low sterilization conditions.

The present invention is to immerse the low-acid canned food, such as meat in mature kimchi solution by heating to force acidify the pH to maximize the texture of kimchi and to be stored for a long time.

Next, each embodiment will be described, and each experimental example will be described.

Example 1

First, prepare 100g of tuna and 100g of fully cooked kimchi (PH 4.0-4.5), 15g of shredded onion, 15g of red pepper powder, 4.5g of soybean oil, 1g of citric acid, cut tuna into 1-2cm size, and kimchi 3-4cm size Cut with

In a suitable container, crushed onion, red pepper powder, soybean oil, citric acid, kimchi liquid produced during ripening, and citric acid are heated together to adjust the pH of the solution to 3-4, and then boiled. Enough to penetrate the flesh.

When the heating is completed, immediately put kimchi and once boiled, stop heating, put in a canned tube and seal the lid with a whole.

Next, the mixture is put into a high-pressure sterilizer and heated at 115-120 ° C. for 20-30 minutes, followed by cooling by cold water at room temperature.

Experimental Example 1

Sterilization temperature, sterilization time, PH conditions in Example 1 are the values obtained by the following experiment.

That is, the sterilization time was changed into 15 minutes, 25 minutes, and 50 minutes based on the sterilization temperature of 120 ° C., and the sterilization conditions were divided into PH conditions of 4.0, 5.0, and 6.0, respectively. The preservation method was preserved in a warmer at 37 ℃ and the pH condition is based on the pH of the final product.

As a result of the above experiment, it was confirmed that the sterilization of the temperature by adjusting the pH of the product enables long-term storage at room temperature and also preserves the texture of kimchi.

Example 2

Under the same conditions as in Example 1, only 100g of tuna was set to 100g of mussels (implantable removed).

Example 3

Under the same conditions as in Example 1, but only 100g of tuna squid 100g (implantable removed).

Experimental Example 2

In the case of Example 2 and Example 3, the storage period and the kimchi texture under the same conditions as Experimental Example 1 was tested.

The storage method was stored in a warmer at 37 ℃ as in Experimental Example 1 and the pH conditions are based on the pH of the final product.

Experimental results of Example 2 and Example 3 are shown as follows.

As compared with Experimental Example 1, the preservation period was slightly decreased in the preservation period when the experimental condition was 120 ℃ for 15 minutes, but the preservation period and the kimchi texture were optimal at the experimental condition 120 ℃ 25 minutes and PH 4.0-5.0 In other words, this confirms that the regulation of PH acts as an important variable.

As a result, the product obtained by the present invention is to have the same quality as the kimchi cooked at home, can be easily eaten at home.

Regarding the packaging container, it is not limited to the canned packaging only by metal tubes as long as it can meet the basic requirements of the present invention.

Claims (1)

A method for preparing canned low-acid kimchi simmered canned foods by dipping low-acid canned ingredients in mature kimchi solution to heat and acidify PH.