Onion fermentation method by virtue of added tetragenococcus halophilus

Abstract

The invention provides an onion fermentation method by virtue of added tetragenococcus halophilus. A technological process comprises the following steps: peeling and removing bulbs of onions; washing and crushing; fermenting in a fermentation tank; centrifuging and filtering; and storing. The onion fermentation method comprises the specific steps as follows: (1) peeling and removing the bulbs and roots of onions, washing and crushing; (2) adding NaCl and an onion fermented product of the previous batch to the crushed materials, and inoculating with tetragenococcus halophilus; (3) fermenting the crushed onions into a constant-temperature box at 30-35 DEG C; (4) centrifuging and filtering the fermented product to obtain onion fermenting juice; and (5) adding beta-cyclodextrine into the onion fermenting juice and storing at a room temperature for later use. The onion fermentation method takes the onions as fermentation substrates which are fermented by using microorganisms in the environment at a room temperature for three to four days; the original spicy flavor of the onions is removed, the onion flavor is kept and the nutritional ingredients are improved; and the onion fermentation method is simple to operate in easily-controlled conditions and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of agricultural and sideline product processing, in particular to an onion fermentation method added with halophilic tetracystinum. Background technique [0002] Onion (Allium cepa L.), also known as jade onion and onion, is a plant of the Allium genus in the Liliaceae family. It uses fleshy scales and buds to form bulbs for use, and is commonly planted all over the world. Onion is a kind of vegetable commonly used by people. It has high nutritional value. It is known as the "Queen of Vegetables" in Europe and the United States. Tumor, anti-virus, anti-coagulation, treatment of asthma, anti-cancer and other health care functions. And unique flavor, easy to store, quite popular with people of all ages. [0003] Based on the nutritional value and health function of onion, the development of onion health food has become an important part of onion deep processing. In recent years, the traditional eating method of onion...

AI Technical Summary

Problems solved by technology

At present, most domestic manufacturers use microorganisms in the environment to ferment onions naturally. The fermentation method is extensive and the product quality is unstable.

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