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Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable

A production method and micro-fermentation technology, which is applied in food preparation, application, food science, etc., can solve problems such as non-compliance and small production enterprises, so as to increase color and fragrance, reduce nitrite content, and improve iodine deficiency. Effect

Inactive Publication Date: 2013-01-30
卢修堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, although the traditional pickled vegetables in vinegar sauce are dishes that people like to eat, they are kept at a respectful distance by modern people because they do not meet the modern healthy dietary standards, and related production companies have not been able to do much.

Method used

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  • Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable
  • Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable

Examples

Experimental program
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Effect test

Embodiment 1

[0010] Embodiment 1, the preparation method of this multi-vinegar low-salt micro-fermentation vinegar pickled vegetables comprises the following steps: the first step is high-salt initial pickling, selects fresh vegetables as raw materials, manually selects, and removes over-ripe, yellow leaves and mechanically-treated vegetables. For the injured vegetables, after cleaning and cutting, add 30% iodized salt of vegetable weight to marinate. ~ 60 days; the second step is desalination and dehydration, take out the pickled vegetables and soak them in water for desalination, remove the high salt content, and then press and dehydrate; the third step is inoculation of bacteria, using complex flora fermentation technology, the The expanded strains are screened and purified in the laboratory, and the desalted and dehydrated vegetables are mechanically cut into pieces, then inserted into the expanded flora, and rapidly fermented at a temperature of 20-32°C for 72 hours; the fourth step S...

Embodiment 2

[0011] Example 2, as described in Example 1, the preparation method of multi-vinegar low-salt micro-fermented vinegar pickled vegetables, natural flavors include pepper, cinnamon, tangerine peel, kaempferum, clove, evodia, nutmeg, galangal, and ginger.

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PUM

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Abstract

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

Description

technical field [0001] The invention relates to a method for preparing pickled vegetables with vinegar, in particular to a method for preparing pickled vegetables with multi-vinegar, low-salt and slightly fermented vinegar. Background technique [0002] Vinegar pickles, pickles, sauerkraut and pickles are dishes that people like to eat, but people are still pickling vinegar pickles, pickles, sauerkraut and pickles in the traditional way at present. Traditional pickles and pickled vegetables have high salt content, which can cause damage to certain organs of the human body, such as the kidneys and cardiovascular system, and are prone to high blood pressure and heart disease. Traditional sauerkraut and kimchi are fermented products with high nitrite content, which is easy to cause cancer. Therefore although the traditional pickled vegetables in vinegar sauce are dishes that people like to eat, modern people keep them at a respectful distance because they do not meet the moder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 卢修堂
Owner 卢修堂
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