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Method for rapidly sousing pickled Chinese cabbages by utilizing soybean milk fermentation liquor

A technology for fermentation broth and soymilk, which is applied in food preparation, application, food science, etc., can solve the problems of high cost and long cultivation time.

Inactive Publication Date: 2011-05-11
吕艺
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of sauerkraut is good, but this method needs to prepare a specific culture solution and a special strain for cultivation. The special culture liquid and special strain for pickling sauerkraut are long in culture time and high in cost.

Method used

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Effect test

Embodiment Construction

[0004] 1. Preparation of sour soy milk fermented liquid

[0005] First, the soybeans are crushed and refined, and the by-product after sedimentation and depowdering—soymilk milk is put into high-quality lactic acid bacteria. After 2 days of cultivation, or after 5 days of natural fermentation, no less than 1×10 live lactic acid bacteria are formed. 8 The fermented soy bean milk fermented liquid of each / ml is standby;

[0006] 2. Clean the cabbage, scald it with hot water above 80 degrees Celsius, put it in the tank, and press it tightly for later use;

[0007] 3. Add the fermented soy bean milk fermented liquid of submerged Chinese cabbage in the cylinder, cover the cylinder cover tightly, and at a temperature of 15-25° C., perform anaerobic fermentation for more than 5 days to get the pickled cabbage of the present invention.

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Abstract

The invention relates to a method for rapidly sousing pickled Chinese cabbages by utilizing soybean milk fermentation liquor, which comprises the following steps: adding vegetables washed, neatened and boiled with hot water to five cereal soybeans; eliminating powder through crushing, grinding into milk and precipitating; cultivating the pickled soybean milk fermentation liquor containing lactic acid bacteria through excellent lactic acid bacteria in a container; and carrying out the anaerobic fermentation for about 5 days to prepare the pickled Chinese cabbages. The method for sousing the pickled Chinese cabbages provided by the invention adopts the milk fermentation liquor containing rich lactic acid bacteria and adopts the hot water to kill the vegetable cells for rapidly sousing the pickled Chinese cabbages, and the pickled Chinese cabbages have the advantages of pure taste, soybean flavor, crisp and tender texture, uncooked administration or cooked administration, no corrosion, and no harmful bacteria such as nitrite and the like.

Description

Technical field: [0001] The invention relates to a method for pickling sauerkraut, especially a method for quickly pickling sauerkraut with soymilk fermented liquid having the taste of Northeast pickled cabbage and Sichuan pickled cabbage throughout the year. The invention is suitable for pickling cabbage and other leafy and stem vegetables . Background technique: [0002] Existing pickled sauerkraut mainly contains three kinds of methods. One method is the traditional natural fermentation method, that is, wash cabbage or other leafy vegetables and put them into a tank in autumn, add salt in layers for compaction, inject clean water, and ferment at room temperature for more than five weeks to eat. This kind of pickled cabbage pickled by traditional natural fermentation has a good aroma, but due to the long natural fermentation time, the fermentation temperature is not easy to control, the bacteria multiply quickly, the sauerkraut is easy to rot and smell, the content of nit...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 吕艺
Owner 吕艺
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