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Fermented vegetable and preparation method thereof

A technology for fermenting vegetables and kimchi jars, which is applied in the field of food processing, can solve the problems of unsatisfactory symbiosis effect of compound strains, and achieve the effects of unique flavor, rich nutrition and good synergistic fermentation.

Inactive Publication Date: 2014-01-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above three methods use a single strain or a compound strain for vegetable fermentation, but the symbiotic effect of the compound strain is still not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 carries out fermentation of bamboo shoots with snow lotus bacterium

[0026] (1) Adding 120 parts by weight of 5% sterile saline to the sterilized kimchi altar;

[0027] (2) Take fresh bamboo shoots, wash them, drain excess water, and cut them into small pieces with a length and width of 3 cm under aseptic conditions; then put 100 parts by weight of small pieces of bamboo shoots into the kimchi jar;

[0028] (3) Add 2 parts by weight of activated snow lotus fungus (collected from Tibetan herdsmen's home) to the kimchi jar;

[0029] Among them, Snow Lotus is activated through the following steps: the preserved Snow Lotus is washed repeatedly with sterile water and inoculated in sterilized skim milk, cultured at 28°C for 18 hours, filtered and then inoculated into new sterilized skim milk. Repeated cultivation in this way for 3 times, new granules were formed, and activated snow lotus bacteria were obtained;

[0030] (4) Cover the lid of the kimchi jar, add...

Embodiment 2

[0034] Embodiment 2 carries out fermentation of bamboo shoots with snow lotus bacterium

[0035] (1) Adding 150 parts by weight of 3% sterile saline to the sterilized kimchi altar;

[0036] (2) Take fresh bamboo shoots, wash them, drain excess water, and cut them into small pieces with a length and width of 3 cm under aseptic conditions; then put 100 parts by weight of small pieces of bamboo shoots into the kimchi jar;

[0037] (3) Add 5 parts by weight of activated snow lotus fungus (collected from Tibetan herdsmen's home) to the kimchi jar;

[0038] Among them, Snow Lotus is activated by the following steps: the preserved Snow Lotus is repeatedly washed with sterile water and inoculated in sterilized skim milk, cultured at 26°C for 24 hours, filtered and then inoculated into new sterilized skim milk. Repeated cultivation in this way for 2 times to form new granules and obtain activated Saussurea japonicus;

[0039] (4) Cover the lid of the kimchi jar, add water to the edge...

Embodiment 3

[0042] Embodiment 3 carries out cucumber fermentation with Snow Lotus

[0043] (1) Adding 120 parts by weight of 5% sterile saline to the sterilized kimchi altar;

[0044] (2) Take fresh cucumbers, wash them, drain excess water, and cut them into small pieces with a length and width of 5 cm under aseptic conditions; then put 100 parts by weight of cucumber small pieces into a kimchi jar;

[0045] (3) Add 5 parts by weight of activated snow lotus fungus (collected from Tibetan herdsmen's home) to the kimchi jar;

[0046] Among them, Snow Lotus is activated through the following steps: the preserved Snow Lotus is washed repeatedly with sterile water and inoculated in sterilized skim milk, cultured at 28°C for 18 hours, filtered and then inoculated into new sterilized skim milk. Repeated cultivation in this way for 3 times, new granules were formed, and activated snow lotus bacteria were obtained;

[0047] (4) Cover the lid of the kimchi jar, add water to the edge of the jar to...

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PUM

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Abstract

The invention discloses a fermented vegetable and a preparation method thereof. The preparation method comprises the following steps of: adding brine and cleaned and chopped vegetable into a sterilized container; inoculating activated Tibetan mushroom; sealing the container; and fermenting to prepare the fermented vegetable, wherein the weight ratio of the vegetable to the Tibetan mushroom is 100:2-100:5. According to the method, the Tibetan mushroom is used as a fermentation inoculant; various probiotics in the Tibetan mushroom have good symbiotic and synergistic effects; and the fermentation process is simple, and convenient to operate, and softening at a later stage of pickled vegetable can be effectively prevented. The fermented vegetable prepared by using the method provided by the invention has a unique flavor, is fresh, delicious, tender and crisp, has good mouthfeel, low salt, low nitrate and rich nutrition and meets the requirements of safe foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented vegetable and a preparation method thereof. Background technique [0002] Snow lotus, also known as Tibetan spirit mushroom, is a living fungus native to Tibet. It is a symbiotic bacterial particle formed by the symbiosis between probiotics such as lactic acid bacteria, yeast, and acetic acid bacteria. Because it looks like a blooming snow lotus, it is It is called Snow Lotus of Tianshan Mountains. It is rich in 16 kinds of amino acids and trace elements needed by the human body. It has unique medicinal effects, such as lowering cholesterol, regulating blood pressure, and preventing the spread of cancer cells. [0003] Vegetable fermentation is a way to process vegetables by utilizing the activities of beneficial microorganisms and controlling certain growth conditions. The fermented vegetables are divided into pickled vegetables, sauerkraut, kimchi, vegetab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 阮晖纪晓燚吴渊李青青徐娟陈功诸文颖何国庆
Owner ZHEJIANG UNIV
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