CN110915891A

CN110915891A - Non-expanding bag cooked pickled vegetable capable of being stored for long time and preparation method

Info

Publication number: CN110915891A
Application number: CN201911322570.1A
Authority: CN
Inventors: 李殿芳
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-20
Filing date: 2019-12-20
Publication date: 2020-03-27

Abstract

The invention relates to a non-expanding bag cooked pickle which can be stored for a long time. The pickle fully utilizes natural food materials to prepare sauce auxiliary materials of the cooked pickle, and the cooked pickle raw materials are prepared into delicious pickle through the strict flow of the preparation process; the temperature control is accurate, so that the finished cooked pickle can be stored for a long time without bag expansion. Meanwhile, due to the action of small molecular water in the slurry, auxiliary materials such as the cooked sauce, the beet extract, the sea intestine extract, the chilli powder and the like can be soaked in the cooked pickles, so that the pickles can be ensured to have proper taste and not to expand bags even in the cooking process and the storage stage at the temperature of 92-97 ℃.

Description

Non-expanding bag cooked pickled vegetable capable of being stored for long time and preparation method

Technical Field

The invention relates to pickled vegetables and a preparation method thereof, in particular to non-swelling pickled vegetables capable of being stored for a long time and a preparation method thereof.

Background

The preparation of the cooked pickle comprises the preparation of the slurry and also comprises the steps of the preparation process. According to the information retrieval, the following results are obtained: CN109567129A discloses a preservative and antibacterial seasoning, which comprises zanthoxylum bungeanum maxim extract, capsicum oleoresin, garlic extract, litsea cubeba extract and maltose; the preparation method comprises the following steps: (a) weighing the following components in parts by weight: 0.05-0.2 part of pepper, 0.01-0.03 part of capsicum oleoresin, 0.5-1.5 parts of garlic, 0.05-0.1 part of litsea cubeba, 0.02-0.05 part of maltose, 5 parts of soy sauce, 0.5-1.5 parts of rock sugar and 0.2-0.5 part of white spirit; then, sterilizing the garlic, cutting into granules, and heating in a water bath for later use; (b) dissolving crystal sugar in soy sauce, heating, cooling in cold water, adding maltose, and stirring to obtain mixed solution; (c) sterilizing the pepper and the litsea cubeba, and soaking the garlic granules prepared in the step (a) in 0.15-0.4 part of white spirit; (d) and (3) dissolving the capsicum oleoresin in 0.05-0.1 part of white spirit, adding the capsicum oleoresin into the substance obtained after soaking in the step (c), mixing, adding the mixed solution obtained in the step (b), and uniformly mixing to obtain the antiseptic and antibacterial agent seasoning. The technical proposal highlights the antiseptic and antibacterial effects of substances containing garlic extract, pepper extract, capsicum oleoresin, litsea cubeba extract, maltose and the like.

Further, CN110140935A discloses a kimchi essence, which comprises the following components in parts by weight: 80.05-95.68 parts of caprylic/capric glyceride, 0.01-0.05 part of dimethyl disulfide, 0.05-0.2 part of dimethyl trisulfide, 0.05-0.2 part of diallyl sulfide, 0.01-0.05 part of dimethyl sulfide, 1-5 parts of diallyl disulfide, 0.1-0.5 part of 3-methylthio propanol, 1-5 parts of anise essential oil, 0.2-0.5 part of cinnamon essential oil, 0.2-0.5 part of ginger essential oil, 0.5-2 parts of pepper essential oil, 0.1-0.5 part of propionic acid, 1-5 parts of acetic acid, 0.01-0.05 part of ethyl caprylate, 0.01-0.05 part of ethyl caprate, 0.01-0.05 part of ethyl acetate, 0.05 part of 3-methylthiopropanal, and 0.02-0.1 part of allyl isothiocyanate. The technical scheme is characterized in that the essence can meet the requirements of Korean eaters on pure and full fragrance, good fragrance retention, full fragrance, sour and spicy taste.

In addition, CN108433059A discloses a spicy cabbage, which is characterized in that: the seasoning comprises Chinese cabbage and sauce, wherein 100 parts of fresh Chinese cabbage are taken as a reference, and the sauce comprises 4-6 parts of white radish, 4-6 parts of carrot, 1-2 parts of pear, 1-2 parts of apple, 1-2 parts of leek, 1-2 parts of green Chinese onion, 4-6 parts of garlic, 2-4 parts of ginger, 8-12 parts of chili powder, 8-12 parts of glucose, 1-2 parts of beef powder, 4-6 parts of glutinous rice flour, 4-6 parts of fish sauce, 1-2 parts of onion powder, 1-2 parts of paprika powder, 2-4 parts of shrimp sauce, 1-2 parts of edible salt and 0.4-0.6 part of food preservative potassium sorbate. The preparation method comprises six steps: (1) pretreatment: taking fresh and complete Chinese cabbage, removing the outermost Chinese cabbage leaves, cleaning the Chinese cabbage with clear water, and cutting the Chinese cabbage into four petals for later use; (2) vacuum salting and dehydrating: soaking Chinese cabbage in 6-10 wt% saline water, and soaking in saline water at 14-18 deg.C under vacuum degree of 60-100KPa for 3-5 hr; (3) vibration draining: cleaning salted Chinese cabbage with running water for 2-4 times, removing salt on Chinese cabbage, and placing Chinese cabbage on vibration sieve for vibration dewatering for 2-4 times until no water drops on Chinese cabbage surface; (4) preparing sauce materials: cleaning radix Raphani and radix Dauci Sativae, peeling, and shredding; cleaning pear and apple, peeling, and granulating; cleaning and cutting leek; cleaning scallion and cutting into powder; cleaning Bulbus Allii and rhizoma Zingiberis recens, and making into paste; then mixing white radish, carrot, pear, apple, leek, green Chinese onion, garlic, ginger, chili powder, glucose, beef powder, glutinous rice powder, fish sauce, onion powder, pricklyash peel powder, shrimp paste, edible salt and food preservative according to a proportion, stirring for 5-10min, and standing for 10-15 min; separating the sauce from the sauce, and stirring the sauce for 2-4 min; (5) feeding: uniformly coating sauce on each Chinese cabbage leaf, placing the loaded Chinese cabbage in a dry, oil-free and impurity-free pickle jar, placing sauce in the pickle jar, vacuumizing the pickle jar, sealing the pickle jar, and fermenting at 2-6 ℃ for 3-5 days; packaging: subpackaging the fermented spicy cabbage, and sealing.

Also, CN105995787A discloses a kimchi, which is prepared from the following raw materials in parts by weight: 0.01-0.5 part of lactic acid bacteria, 85-95 parts of main material, 2-10 parts of auxiliary material and 300 parts of fermentation liquor; the lactobacillus comprises Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis and ethanol-resistant pediococcus tabaci according to the mass ratio of 10-15: 3-6: 1-3: 2; the adjuvants comprise Bulbus Allii, rhizoma Zingiberis recens, and Capsici fructus, wherein Capsici fructus: rhizoma Zingiberis recens: Bulbus Allii = 1-3: 1; the fermentation liquor consists of 2-5 parts of salt, 0.1-2 parts of glucose, 1-5 parts of white spirit and 90-100 parts of purified water by mass. The preparation method of the pickle without the artificial preservative comprises the following four steps: (1) putting the main material and the auxiliary material into a fermentation container; (2) inoculating lactobacillus into the fermentation liquor, uniformly mixing, and adding into the fermentation container filled with the main material and the auxiliary material in the step 1; (3) sealing the fermentation container filled with the raw materials in the step 2, and fermenting; (4) and (4) performing sterile drying and vacuum packaging on the fermented pickle obtained in the step (3) to obtain the pickle without the artificial preservative.

Obviously, in the background art, the ingredients and the preparation methods of pickles with improved taste, pickles with emphasis on folk-custom characteristics or pickles without preservatives only have the characteristics representing the technical field. However, even if there are many methods for preparing kimchi in vast sea, there is no disclosure that the cooked kimchi is maintained in the taste and flavor of the kimchi for more than one year of storage period, especially, the expansion of the bag does not occur. This is not difficult to explain why kimchi is periodically put down on the shelf of a supermarket.

Disclosure of Invention

The invention aims to solve the technical problem of providing the non-swelling cooked pickle capable of being stored for a long time and the preparation method thereof, and the aims of storing the cooked pickle for a long time and not swelling the bag can be realized through the preparation of the pulp and the pickled product.

Therefore, the technical scheme for solving the problems is as follows: a non-swelling bag cooked pickled vegetable capable of being stored for a long time consists of pickled vegetable raw materials and sauce bag auxiliary materials, and is characterized in that the pickled vegetable raw materials account for 60-180 parts by weight; the sauce bag comprises 70-80 parts of micromolecule water, 27-32 parts of sea salt, 15-20 parts of sea intestine extract, 17-21 parts of chili powder, 5-8 parts of chopped chili, 2-5 parts of rice flour, 2-5 parts of red yeast rice, 210 parts of beet extract 130-containing materials, 0.30-0.60 part of whole grain solid fermentation kasha liquor, 11-15 parts of cooked sauce, 5-8 parts of scallion, 0.7-1.7 parts of ginger, 8-12 parts of radish, 0.7-1.4 parts of Chinese chives, 3-6 parts of pears, 14-17 parts of monosodium glutamate, 0.15-0.20 part of sodium cyclamate and 0.40 part of potassium sorbate, and the pickle raw materials and the sauce bag are prepared into cooked pickle.

Preferably, the weight of each part is set to 1000 g according to the weight parts, and the weight of each part is calculated according to 150 kg of the total weight of the cooked pickled vegetable raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of small molecular water, 29-31.5 kg of sea salt, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 150 g of beet extract and 200 g of solid fermented whole grain liquor and 400 g of mature sauce.

Preferably, the weight of each part is set to 1000 g according to the weight parts, and the weight of each part is calculated according to 150 kg of the total weight of the cooked pickled vegetable raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of small molecular water, 29-31.5 kg of sea salt, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of red yeast rice, 150 g of beet extract and 200 g of solid fermented whole grain white spirit, and 400 g of mature sauce.

Further, the weight of each part is set to 1000 g according to the parts by weight, and the weight of each part is calculated according to the total weight of 150 kg of the cooked pickled vegetable raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate.

Preferably, the weight of each part is set to 1000 g according to the parts by weight, and the weight of each part is calculated according to 100 kg of the total weight of the cooked pickled vegetable raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 13 kg of cooked sauce, 7 kg of scallion, 1.5 kg of ginger, 10 kg of radish, 1 kg of leek and 4 kg of pear.

Preferably, the cooked kimchi raw material is chinese cabbage.

A method for preparing a non-swelling cooked kimchi capable of being stored for a long period of time, comprising the steps of:

s1, testing: all the raw materials and auxiliary materials are purchased and then tested, and can be put in storage after being inspected to be qualified;

s2, splitting: taking out qualified Chinese cabbage, and cutting the Chinese cabbage into two halves by using a vegetable cutter;

s3, soaking vegetables: pouring salt into a brine pool, adding water, stirring until the salt is completely dissolved, using a salinity meter to ensure that the salinity reaches 8-10 ℃, soaking the Chinese cabbages in the brine pool for 12-16 hours;

s4, cleaning and screening: cleaning the soaked Chinese cabbage with clear water for 3 times by using a bubble cleaning machine, and selecting outer layer leaves and impurities of the Chinese cabbage in the cleaning process;

s5, dehydration: putting the cleaned Chinese cabbage into a constant-temperature warehouse with the temperature of 0-4 ℃ for 12 hours, and draining the redundant water;

s6, dicing: cutting Chinese cabbage into uniform blocks by using a full-automatic vegetable cutter, and filling into food-grade white baskets;

s7, seasoning: cooking and cooling chilli powder, chopped chilli, salt and seasonings, and then preparing the other raw and auxiliary materials into a pickle sauce bag according to a certain weight ratio;

s8, mixing materials: pouring the Chinese cabbages and the sauce into a full-automatic vegetable mixing machine according to a specified proportion, automatically stirring for 15 minutes until the mixture is uniformly stirred, and pouring the mixture into a canning container after stirring;

s9, fermentation: putting the pickle in the tank into a refrigeration house with the temperature of 0-6 ℃ for natural fermentation for about 10 days, measuring the acidity of the pickle by using an acidity meter, and adjusting the acidity to be 5.5-6 ℃;

s10, packaging: pouring the fermented pickle into an automatic filling machine, completing a bagging procedure by the filling machine, and printing the production date, wherein the packaging bag needs to meet the requirement that the food grade can be steamed and boiled by 100 ℃;

s11, cooking vegetables: putting the bagged vegetable into a pasteurization all-in-one machine, keeping the temperature of the bagged vegetable at 92-97 ℃ under the monitoring and adjustment of a temperature controller, and finishing the functions of cooking, sterilizing and disinfecting the bagged vegetable through the process; cooling the cooked vegetables for the first time, cooling the cooked vegetables for 20 minutes by using a cooling pool with the temperature of 1-6 ℃, and then air-drying the moisture on the surface of the bag by using an air dryer;

s12, selecting: selecting unqualified products such as broken bags, unfirm seals and the like;

s13, checking: the quality manager inspects the products, and the products are qualified and put in storage;

s14, boxing: and packing and sealing qualified products according to batches for transportation and sale.

Preferably, the seasoning in step s7 is: according to the total weight of the cooked pickled vegetable raw materials of 150 kg, the sauce bag comprises the following auxiliary materials: 72 kg of micromolecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 200 g of beet extract and 400 g of solid-state fermented whole grain white spirit to prepare the mature sauce.

Further, the seasoning of S7 is: the weight of each part is set to 1000 g according to the weight parts, and the weight of each part is calculated according to the total weight of the raw materials of the cooked pickled vegetable, and the weight of each part is calculated according to 150 kg by the following auxiliary materials in the sauce bag: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate.

Preferably, in the step s11, the required ingredients are added into a large pot according to the corresponding amount of the cooked pickle by weight and are cooked, the ingredients are continuously and uniformly stirred during the cooking, the cooked pickle is taken out of the pot and is naturally cooled to be a slurry bag at 0-4 ℃ in a normal temperature warehouse, and then the cooked pickle and the slurry bag are stirred to be a finished product according to the taste requirement.

Compared with the prior art, the cooked pickle and the preparation method provided by the invention have the advantages that natural food materials are fully utilized as sauce materials of the cooked pickle, and the cooked pickle raw materials are prepared into delicious pickle through a strict process flow of the preparation technology; the temperature control is accurate, so that the finished cooked pickle can be stored for a long time without bag expansion. Meanwhile, due to the action of small molecular water in the slurry, auxiliary materials such as the cooked sauce, the beet extract, the sea intestine extract, the chilli powder and the like can be soaked in the cooked pickles, so that the pickles can be ensured to have proper taste and not to expand bags even in the cooking process and the storage stage at the temperature of 92-97 ℃.

Drawings

Fig. 1 is a schematic view of a process flow and the like for preparing cooked kimchi.

Detailed Description

Referring to fig. 1, the following example describes in detail that kimchi according to the present invention is a well-tasting and long-term storable and non-expanding cooked kimchi. The pickle related to the embodiment is prepared by taking Chinese cabbage as a main pickle raw material and sauce bag auxiliary materials; for example, the kimchi raw material is 60 to 180 parts by weight; the ingredient of the sauce bag auxiliary material for pickling the pickled vegetables depends on the taste options of the cooked pickled vegetables. In this example, the sauce packet comprises the following auxiliary materials in parts by weight: 70-80 parts of small molecular water, 27-32 parts of sea salt or rock salt, 15-20 parts of sea intestine extract, 17-21 parts of chilli powder, 5-8 parts of chopped chili, 2-5 parts of rice flour, 210 parts of beet extract 130, 600 parts of solid fermented kunsha liquor 300, 11-15 parts of cooked sauce, 5-8 parts of scallion, 0.7-1.7 parts of ginger, 8-12 parts of radish, 0.7-1.4 parts of leek, 3-6 parts of pear, 14-17 parts of monosodium glutamate, 0.15-0.20 part of sodium cyclamate and 0.40 part of potassium sorbate, and the raw materials and the sauce package auxiliary materials are prepared into cooked pickles.

In practice, under the condition that the addition of the sodium cyclamate and the potassium sorbate is not considered in the auxiliary materials, the total weight of the raw materials of the cooked pickled vegetable can be taken as 150 kg according to the parts by weight, so that the auxiliary materials in the sauce bag are as follows: 72 kg of small molecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 150 g of beet extract and 200 g of solid fermentation whole grain liquor, and the auxiliary materials are used for preparing the cooked sauce of the mature pickle.

Or, taking 150 kg of the total weight of the raw materials of the cooked pickled vegetable according to the parts by weight, wherein the auxiliary materials in the sauce bag are as follows: 72 kg of small molecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of chopped chilli, 4 kg of red yeast rice, 200 g of beet extract and 400 g of solid-state fermented whole grain white spirit, and the auxiliary materials are used for preparing the cooked sauce of the mature pickle.

If the cost factor is emphasized, the weight portion of the auxiliary materials in the sauce bag is calculated according to the total weight of 150 kg of the cooked pickled vegetable raw materials: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate.

After the cooked sauce is prepared, in practice, the total weight of the raw materials of the cooked pickled vegetables can be taken to be 100 kg according to the parts by weight, so that the auxiliary materials in the sauce bag are respectively as follows: 13 kg of cooked sauce, 7 kg of scallion, 1.5 kg of ginger, 10 kg of radish, 1 kg of leek and 4 kg of pear, and the cooked pickle are stirred to obtain a pickle finished product.

The embodiment describes the matching relationship between the sauce bag auxiliary materials required by the cooked pickle making and the pickle main materials. Wherein the small molecular water is water prepared by a magnetized water purifier or low well water specially lower than an altitude line, and the production is configured according to a proportioning relation.

Another aspect of the examples is how to produce a commercially available kimchi product. The method comprises the following specific steps:

s7, seasoning: cooking and cooling the chilli powder, the chopped chilli, the salt and the seasoning, and then preparing other raw and auxiliary materials and ingredients into a sauce packaging material of pickled vegetables according to a certain weight ratio to finish the preparation step of the cooked sauce; wherein if the weight of the raw materials of the cooked pickled vegetable is 150 kg, the following auxiliary materials are taken: 72 kg of small molecular water, 29-31.5 kg of sea salt or rock salt, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 150 g of beet extract and 200 g of solid-state fermentation whole grain white spirit, or taking auxiliary materials according to the total weight of 150 kg of the raw materials of the cooked pickle: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate to prepare the mature sauce;

s11, cooking vegetables: putting the bagged vegetable into a pasteurization all-in-one machine, keeping the temperature of the bagged vegetable at 92-97 ℃ under the monitoring and adjustment of a temperature controller, and finishing the functions of cooking, sterilizing and disinfecting the bagged vegetable through the process; cooling the cooked vegetables for the first time, cooling the cooked vegetables for 20 minutes by using a cooling pool with the temperature of 1-6 ℃, and then air-drying the moisture on the surface of the bag by using an air dryer; the ingredients required in the step of cooking the vegetables are cooked in a big pot according to the required quantity, the ingredients are continuously and uniformly stirred during the cooking, the cooked vegetables are taken out of the pot and placed in a normal-temperature warehouse at 0-4 ℃ to be naturally cooled into a pulp bag, and then the Chinese cabbages and the pulp bag are stirred and molded according to the taste requirement;

In summary, the key elements of the pickled vegetable described in the embodiment are the selection and the proportion of the auxiliary materials of the sauce bag and the control of the temperature of the cooked pickled vegetable. The proportion of the sauce bag auxiliary materials is prepared according to the principle that the pickle finished product can be eaten instantly and can be stored for a long time, and especially, the cooked pickle can still keep the characteristics of fresh, sweet and spicy flavor under the condition of avoiding adding preservatives and sodium cyclamate and can be stored for a long time at normal temperature.

Claims

1. A non-expanding bag cooked pickled vegetable capable of being stored for a long time consists of raw materials for preparing the cooked pickled vegetable and sauce bag auxiliary materials, and is characterized in that the raw materials of the pickled vegetable are 60-180 parts by weight; the sauce bag comprises 70-80 parts of micromolecule water, 27-32 parts of sea salt, 15-20 parts of sea intestine extract, 17-21 parts of chili powder, 5-8 parts of chopped chili, 2-5 parts of rice flour, 2-5 parts of red yeast rice, 210 parts of beet extract 130-containing materials, 0.30-0.60 part of whole grain solid fermentation kasha liquor, 11-15 parts of cooked sauce, 5-8 parts of scallion, 0.7-1.7 parts of ginger, 8-12 parts of radish, 0.7-1.4 parts of Chinese chives, 3-6 parts of pears, 14-17 parts of monosodium glutamate, 0.15-0.20 part of sodium cyclamate and 0.40 part of potassium sorbate, and the pickle raw materials and the sauce bag are prepared into cooked pickle.

2. The non-expanding bag cooked pickles capable of being stored for a long period as claimed in claim 1, wherein the weight of each part is set to 1000 g by weight, and the weight is 150 kg by weight of the total weight of the cooked pickles raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of small molecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 150 g of beet extract and 200 g of solid fermented whole grain liquor and 400 g of mature sauce.

3. The non-expanding bag cooked pickles capable of being stored for a long period as claimed in claim 1, wherein the weight of each part is set to 1000 g by weight, and the weight is 150 kg by weight of the total weight of the cooked pickles raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of small molecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of red yeast rice, 200 g of beet extract and 400 g of solid fermented whole grain white spirit.

4. The non-expanding bag cooked pickles capable of being stored for a long period as claimed in claim 1, wherein the weight of each part is set to 1000 g by weight, and the weight is 150 kg by weight of the total weight of the cooked pickles raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate.

5. The non-expanding cooked pickles with long storage life as claimed in claim 1, wherein the weight of each part is set to 1000 g by weight, based on 100 kg of the total weight of the cooked pickles raw materials, and the weight ratio of the auxiliary materials in the sauce bag is as follows: 13 kg of cooked sauce, 7 kg of scallion, 1.5 kg of ginger, 10 kg of radish, 1 kg of leek and 4 kg of pear.

6. The non-expanding bag kimchi with long term storage according to claim 1, wherein the kimchi raw material is chinese cabbage.

7. A method for preparing a non-swelling cooked kimchi capable of being stored for a long period of time, comprising the steps of:

s7, seasoning: cooking and cooling chilli powder, chopped chilli, salt and seasonings, and then preparing other raw and auxiliary materials into a pickle sauce packaging material according to a certain weight ratio;

8. The method for preparing the non-expanding bag cooked kimchi capable of long-term storage according to claim 7, wherein the seasoning of the step S7. is: according to the total weight of the cooked pickled vegetable raw materials of 150 kg, the sauce bag comprises the following auxiliary materials: 72 kg of small molecular water, 29-31.5 kg of sodium chloride, 16.5 kg of sea intestine extract, 19.6 kg of chilli powder, 6 kg of broken chilli, 4 kg of rice flour, 150 g of beet extract and 200 g of solid state fermentation whole grain white spirit, and 400 g of mature sauce.

9. The method for preparing non-expanding bag cooked kimchi capable of long-term storage according to claim 7, wherein said seasoning of s7. is: the weight of each part is set to 1000 g according to the weight parts, and the weight of each part is calculated according to the total weight of the raw materials of the cooked pickled vegetable, and the weight of each part is calculated according to 150 kg by the following auxiliary materials in the sauce bag: 72 kg of water, 29-31.5 kg of salt, 16.5 kg of monosodium glutamate, 19.6 kg of chili powder, 6 kg of broken chili, 4 kg of rice flour, 200 g of sodium cyclamate and 400 g of potassium sorbate.

10. The method for preparing the non-swelling cooked pickles capable of being stored for a long time according to the claim 6, wherein in the step S11, the required ingredients are added into a big pot according to the corresponding amount of the cooked pickles by weight and are cooked, the ingredients are continuously and uniformly stirred during the cooking, the mixture is taken out of the pot and is naturally cooled to be a pulp bag in a normal temperature warehouse at 0-4 ℃, and then the Chinese cabbages and the sauce bag are stirred to be finished products according to the taste requirement.