Cellar-style sprout fermentation method

Abstract

The invention discloses a cellar-type bean sprouts fermentation method, which comprises the following steps: harvesting mature green vegetable branches, cutting them into uniform strips, and drying them in the sun; putting them into a cellar-type bean sprouts fermentation device for salting; The fermented liquid is extracted and sprayed to the upper part for cyclic salting to ensure that the salt content of each part during the fermentation process is consistent, so as to avoid corruption in the upper part due to low salt content; the salting process is also the fermentation process of sprouts, and through this cycle system to ensure that the microorganisms in each part of the bean sprouts are fermented in the same way, and the fermentation is uniform; after the fermentation is completed, the bean sprouts are cleaned, dehydrated and pressed to remove excess water in the bean sprouts; Check the packaging. The cellar-type bean sprouts fermentation method of the present invention, through processes such as drying, fermenting, and salting, is reasonable and simple, has high fermentation efficiency and low cost, and can produce unique high-quality bean sprouts.

Description

technical field [0001] The invention relates to a reaction device, in particular to a cellar-type sprout fermentation method which is reasonable and convenient, has high fermentation efficiency and low cost, and can produce unique high-quality sprouts. Background technique [0002] Existing bean sprouts fermentation methods generally adopt bean sprouts pottery fermentation and ordinary cellar fermentation, which cannot control the fermentation temperature of bean sprouts. At the same time, due to the conventional fermentation environment, the moisture content in the bean sprouts raw material green vegetables is required to be low, which increases the amount of green vegetables. Long drying time, sprout production time prolongs, and production efficiency is low. During the fermentation process of sprouts, since the temperature has an important influence on the growth and metabolism of various microorganisms in the fermentation process of sprouts, real-time control of the ferm...

AI Technical Summary

Problems solved by technology

Existing bean sprout fermentation methods and containers have certain limitations on the production scale of bean sprouts, large-scale production cannot be realized, and the production capacity of bean sprouts cannot be increased, and fermentation in jars requires a large storage space and a large production workshop

The fermented liquid of sprouts contains rich flavor substances and nutritional components. The existing sprout production technology does not process the fermented liquid of sprouts. There is a big difference in the fermentation results between the upper end and the lower end of the fermentation tank, and the fermentation results cannot be consistent. The quality of the product is uniform; in addition, the fermentation liquid produced in the process of sprouting has not been fully utilized, and the fermentation by-product sprout juice has not been recycled.

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