公开(公告)号：US20160205977A1

公开(公告)日：2016-07-21

申请号：US14912948

申请日：2014-05-26

申请人： ELAB INC.

发明人： Kwang Young KIM ,  Yong Soo HWANG ,  Seon Mi KIM ,  Tae Min BAE ,  Jung Hee JO

IPC分类号： A23L1/025 ,  A23B7/01 ,  A23B7/005 ,  A23B7/10 ,  A23L1/212

CPC分类号： A23B7/105 ,  A23B7/0053 ,  A23B7/01 ,  A23B7/02 ,  A23B7/10 ,  A23B7/157 ,  A23L19/20 ,  A23V2002/00 ,  Y02A40/946

摘要： The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimchi.The method for quickly preparing low-salt kimchi of the present invention comprises the steps of: heating such that the temperature in the deep part of trimmed and cut kimchi ingredients reaches 35-60° C. and the temperature is maintained for ten minutes or more; immersing the heated and dried ingredients in salt water having the concentration of 3-25% and maintaining the temperature of 0-30° C.; cleaning and dehydrating the ingredient immersed in the salt water; and manufacturing kimchi by mixing seasoning with the cleaned and dehydrated kimchi ingredients.Furthermore, the system for quickly preparing low-salt kimchi of the present invention comprises: a heat treatment device which heats trimmed and cut ingredients such that the temperature in the deep part of the ingredients reaches 35-60° C., and which dries the ingredients such that the ingredients weigh 80-95% of the original weight; a brine cooling immersion device for immersing the ingredients that have passed through the heat treatment device in salt water having the concentration of 3-25% and maintaining the temperature of 0-30° C.; and a cleaning device for cleaning the ingredients that have passed through the brine cooling immersion device.

摘要翻译： 本发明提供了一种快速制备低盐泡菜的方法和系统，其可以使泡菜材料快速盐析而不损坏泡菜材料，并且可以顺序地自动化用于制备泡菜的方法。 本发明的快速制备低盐泡菜的方法包括以下步骤：加热使得切碎和切成泡菜成分的深部的温度达到35-60℃，并保持10分钟以上 ; 将加热和干燥的成分浸入浓度为3-25％的盐水中并保持温度为0-30℃; 清洗和脱水浸入盐水中的成分; 通过将调味料与清洁和脱水的泡菜成分混合制造泡菜。 此外，本发明的用于快速制备低盐泡菜的系统包括：加热修剪和切割成分的热处理装置，使得成分深部的温度达到35-60℃，并且干燥 成分重量占原料重量的80-95％ 用于将已经通过热处理装置的成分浸入浓度为3-25％的盐水并保持温度为0-30℃的盐水冷却浸渍装置; 以及用于清洁已经通过盐水冷却浸没装置的成分的清洁装置。