pickled vegetables
Fermented and fried raw materials (except pickled bamboo shoots). The salt content of the product is controlled within 6%, and the product has mellow taste and strong Sichuan flavor.
Rice is fried, not the traditional pickling and stirring process. The taste of the product is more mellow and delicious, and the characteristics are more rich and fresh. In the process of cooking, with the increase of temperature, Maillard reaction will occur, and sodium glutamate will be produced to enhance the umami taste and fragrance of dishes. After high temperature heating, the taste will be more mellow and delicious. At present, the traditional pickled dishes mixed with red oil have not been heated at high temperature, so the fresh flavor of the dishes is obviously insufficient, and the taste is mainly concentrated on the surface of the dishes, which can not penetrate into the interior of the dishes.
Direct-feeding lactic acid bacteria fermentation. For the first time, the kimchi raw material in the product adopts the direct-feeding lactic acid bacteria fermentation process, which greatly reduces the generation of nitrite, degrades the pesticide residues in the raw material, and ensures the quality of the product.
After lactic acid bacteria fermentation, the nitrite content in the dishes decreased to 3-4%. However, the nitrite content of traditional pickled products is kept between 15-20%, which is much higher than that of rice sweep. Nitrite, as a strong oxidant, can oxidize low-iron hemoglobin in blood into methemoglobin after entering human body, losing oxygen transport function, leading to cyanosis and poisoning due to tissue hypoxia. Moreover, long-term consumption will greatly increase the chances of digestive tract canceration such as esophageal cancer and gastric cancer. At the same time, the pesticide residues in the product are decomposed by lactic acid bacteria fermentation, while the degradation rate of pesticide residues in traditional cooking is only about 15%. It can be seen that the fermented rice by lactic acid bacteria is far superior to traditional products in nitrite degradation and pesticide residue degradation, which effectively ensures the quality of products and defends the health of consumers.
Rice is more delicious and has a stronger Sichuan flavor. The kimchi raw material in the product is fermented by lactic acid bacteria, so that the aroma substances are less destroyed, and after full fermentation, the ammonia nitrogen content is obviously increased, which makes the product more delicious and has rich characteristics.
The raw material of kimchi in sweeping rice is fermented by lactic acid bacteria, and the frying process is different from traditional products. The flavor and fragrance of the product are obviously superior to the traditional diet. At the same time, through the fermentation of lactic acid bacteria, the aroma substances in the dishes increased to 50ppm, and the content of amino acid nitrogen also increased obviously; However, the aroma substances in traditional diet are less than 20ppm, and the amino acid nitrogen has not increased significantly. It can be seen that the aroma of rice fermented by lactic acid bacteria is obviously more rich and delicious than traditional meals.