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
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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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