Method for making thermostatic fermented multi-flavor olio

Abstract

The invention relates to a method for making a thermostatic fermented multi-flavor olio. The method comprises the following steps: a, pretreatment of raw materials; b, fresh keeping with circulating brine; c, tank sealing; d, shape changing; e, sorting; f, desalting; g, dewatering; h, preparation of sauce; i, thermostatic fermentation; j, preparation of composite sauce; and k, sterilization and packing. The method has the beneficial effects: 1, the thermostatic fermentation achieves a good regulating effect on the stability of a product fermentation period; 2, by using the sauce squeezed from sweet flour paste with a fermentation period of more than 20 days, various physicochemical indexes are high and the production cost is reduced; 3, low-temperature fermentation is adopted in the thermostatic fermentation, so that the activity of harmful bacteria is inhibited to a certain extent, the quality of the product is stabilized, the consumption of salt is reduced and the olio is more favorable for health; and 4, the thermostatic fermentation is carried out in an air-conditioning room where an ultraviolet sterilization lamp and an ozone generator are installed, so that the production space is clean and the safety of food is ensured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing multi-flavored assorted vegetables fermented at constant temperature. Background technique [0002] Most of the pickles currently on the market are processed in a workshop-style manner, and the processing technology is not suitable for standardized and large-scale industrial production. This traditional pickle is fermented with open-air sun-dried sauce, and the hygienic control is poor. During the fermentation process, the fermentation temperature increases. Climate changes in four seasons, temperature has a great impact on the time required for product production and quality stability, resulting in unstable product quality and easy food safety problems, such as excessive nitrite and preservatives, etc. Long-term consumption will affect the health of consumers Healthy; traditional pickle fermentation requires the use of a large amount of high-quality sauce, w...

AI Technical Summary

Problems solved by technology

[0002] Most of the pickles currently on the market are processed in a workshop-style manner, and the processing technology is not suitable for standardized and large-scale industrial production. This traditional pickle is fermented with open-air sun-dried sauce, and the hygienic control is poor. During the fermentation process, the fermentation temperature increases. Climate changes in four seasons, temperature has a great impact on the time required for product production and quality stability, resulting in unstable product quality and easy food safety problems, such as excessive nitrite and preservatives, etc. Long-term consumption will affect the health of consumers Healthy; traditional pickle fermentation requires the use of a large amount of high-quality sauce, high production costs, and traditional pickle fermentation has a high salinity, and a large amount of salt is used to prevent corrosion, which is costly