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A method for producing kimchi improved in preservation by adding natural food additive and low-temperature sterilization
A method for producing kimchi improved in preservation by adding natural food additive and low-temperature sterilization
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机译:通过添加天然食品添加剂和低温灭菌来改善保存性的泡菜的制造方法
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摘要
PURPOSE: A method for producing kimchi having improved preservative capacity using natural food additive and low-temperature sterilization is provided, thereby increasing storage period of kimchi, and improving taste and appearance of kimchi. CONSTITUTION: The method for producing kimchi having improved preservative capacity comprises the steps of: fermenting Chinese cabbages with kimchi seasoning at pH 4.2 to 4.4 and acidity of 0.6 to 0.8% to produce fermented kimchi; adding natural food additive into the fermented kimchi; and sterilizing the natural food additives kimchi at 55 to 75 deg. C for 30 minutes, wherein the natural food additive is grapefruit seed extract or mustard oil; the amount of grapefruit seed extract added is 1000 to 2000 ppm; and the amount of mustard oil added is 200 to 800 ppm.
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机译:用途:提供了一种使用天然食品添加剂和低温灭菌生产具有提高的防腐能力的泡菜的方法,从而增加了泡菜的保存时间,并改善了泡菜的味道和外观。组成:具有提高的防腐能力的泡菜的方法包括以下步骤:发酵大白菜,在pH值为4.2至4.4,酸度为0.6至0.8%的泡菜调味料生产发酵的泡菜;在发酵泡菜中添加天然食品添加剂;将天然食品添加剂泡菜在55至75度下灭菌。 C 30分钟,其中天然食品添加剂是葡萄柚籽提取物或芥末油;葡萄柚籽提取物的添加量为1000至2000 ppm;芥末油的添加量为200至800 ppm。
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