The invention discloses a method for making bagged fermented preserved
pickled vegetables, belongs to the fields of biological techniques and foods and aims to solve the problems that conventional fermented preserved
pickled vegetables are high in production cost, large in salt and waste acid
wastewater emission, instable in color and
flavor, uncontrollable in
fermentation, hard in on-scale standard production, and the like. By adopting the method, steps of
raw material pretreatment, sterilization and cleaning,
dehydration, mixing, packaging,
fermentation and the like are controlled, particularly directly added
lactic acid bacterium
powder and primary metabolites thereof are added, and parameters and indexes in the making process are controlled, so that the problem of gas generation deterioration caused by massive propagation of heterofermentation microorganisms can be effectively avoided, the color, the
flavor, the crispiness and the fullness of fermented preserved pickled vegetablesin bags within the
expiration date can be maintained, no
wastewater is generated, the vegetables can be directly sold after
fermentation is completed, no secondary
processing is needed, and cleaning and standard
processing and making of fermented preserved
pickled vegetables are achieved.