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Method for producing pickled vegetable by inoculated fermentation of Tianjin preserved vegetable soup

A technology of inoculation fermentation and vegetable soup, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of unsolved utilization of winter vegetable soup, and achieve the effect of improving the market competitiveness of enterprises, unique taste, and reducing production costs

Active Publication Date: 2012-12-19
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two patent documents use lactic acid bacteria as a starter to produce kimchi using the inoculation method, but fail to solve the problem of using winter vegetable soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Inoculate Lactobacillus plantarum in MRS liquid medium, cultivate in an incubator at 30-35°C for 18-24 hours, and expand the culture under the same conditions with an inoculation volume of 1% by volume, and the culture is refrigerated and centrifuged Centrifuge at 6000rpm for 10 minutes at 4°C in the machine, discard the supernatant, and suspend it with sterilized cabbage juice medium for 10 5cfu / mL bacterial turbid solution. Inoculate this bacterium turbid solution by volume ratio 1% in the winter vegetable juice dilution that has been diluted with boiled and cooled tap water, and the salt content of this dilution is about 3-4%. The winter vegetable soup is a by-product in the production process of winter vegetables, that is, the soup exuded during the fermentation process of entering the altar. Put the washed, cut and drained vegetables into the diluent, seal the container, ferment at room temperature for 3-4 days, and adjust the taste to get the finished product of ...

example 2

[0042] Inoculate Leuconostoc enterococci into MRS liquid medium, cultivate in an incubator at 30-35°C for 18-24 hours, and expand the culture with an inoculum of 1% by volume under the same conditions. Centrifuge at 4°C and 6000rpm for 10 minutes in a refrigerated centrifuge, discard the supernatant, and suspend it with sterilized cabbage juice medium for 10 7 cfu / mL bacterial turbid solution. Inoculate this bacterium turbid solution by volume ratio 1.5% in the winter vegetable juice dilution that has been diluted with boiled and cooled tap water, and the salt content of this dilution is about 1-2%. Put the washed, cut and drained vegetables into the diluent, seal the container, ferment at room temperature for 3-4 days, and adjust the taste to get the finished product of kimchi.

[0043] The preparation method of the cabbage juice medium is as follows: wash the fresh cabbage, discard the two layers of cabbage leaves on the epidermis, cut the rest of the cabbage into pieces, a...

example 3

[0046] Inoculate Pediococcus pentosaceus in MRS liquid medium, culture in an incubator at 30-35°C for 18-24 hours, and expand the culture under the same conditions with an inoculation volume of 4% by volume. The culture is frozen Centrifuge at 4°C and 6000rpm for 10 minutes in a centrifuge, discard the supernatant, and suspend it with sterilized cabbage juice medium for 10 7 cfu / mL bacterial turbid solution. Inoculate the 0.5% by volume of this bacterium turbid solution in the diluted winter vegetable juice diluted with tap water after boiling and cooling, and the salt content of this diluted solution is about 7-8%. Put the washed, cut and drained vegetables into the diluent, seal the container, ferment at room temperature for 3-4 days, and adjust the taste to get the finished product of kimchi.

[0047] The preparation method of the cabbage juice culture medium is as follows: wash the fresh cabbage, discard the two layers of cabbage leaves on the epidermis, cut the rest of t...

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Abstract

The invention relates to a method for producing pickled vegetable by inoculated fermentation of residual soup of prickled Tianjin preserved vegetable, comprising the following steps of: (1) inoculating each lactic acid bacteria starter into a MRS liquid medium for enlarge cultivation and suspending a sterilized vegetable juice to obtain a lactic acid bacteria starter; (2) diluting the Tianjin preserved vegetable soup until the salt content reaches 1-8%, and inoculating the starter according to the volume ratio of 0.5-5%; and (3) washing the vegetable raw materials, cutting, placing into a container, adding the inoculated soup, fermenting at room temperature for 3-5 days, and seasoning to obtain the finished product pickled vegetable. The pickled vegetable prepared in the invention has rich garlic flavor, has a unique taste, and is crispy. As nitrite peak which is usually generated during a traditional natural fermentation process is not generated during the fermentation period, the content of nitrate in the product is lower that that of nitrate in a traditional naturally fermented vegetable. By-products generated by Tianjin preserved vegetable production are utilized for the production of the product in the invention, thus solving the pollution problem caused by discharging the soup into the natural environment.

Description

technical field [0001] The invention relates to a processing method of pickles in the technical field of food, in particular to a method for inoculating and fermenting pickles by using winter vegetable soup. Background technique [0002] Winter vegetable is one of the fermented vegetable pickles in my country, and its fermentation method belongs to semi-dry fermentation. Tianjin Dongcai is made of cabbage as raw material, local garlic and refined sea salt as auxiliary materials. It is delicious, sweet, salty, spicy, and golden in color. It is one of the best seasoning foods in China and is known as one of the four major pickles in my country. one. However, during the fermentation process of winter vegetables in the altar, more soup will be produced. This soup has the unique thick and garlic flavor of winter vegetables, but winter vegetables should not contain soup. The traditional method generally discards the soup, but this soup contains nutrients such as sugars and amino ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 万守朋石磊
Owner 天津市利民调料有限公司
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