A kind of fast fermentation method of green mustard
A fermentation method and mustard technology are applied in the field of rapid fermentation of mustard, and can solve the problems of long fermentation time, ideal acidity of salted mustard, slow growth of functional lactic acid bacteria and the like
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Embodiment 1
[0023] [embodiment 1] a kind of fermentation method of mustard greens, comprises the following steps:
[0024] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;
[0025] S2. Salting, which includes the following sub-steps:
[0026] S201. Salted vegetables: pour the selected green mustard greens into the salted pool, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 6%;
[0027] S202. Add auxiliary materials and old salt water: add glucose at a ratio of 0.1% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1% old salt water to the salting pool, the old salt water is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated by the circulation pump;
[0028] S203. Crude myrosinase extraction: Weigh 400g of fre...
Embodiment 2
[0032] [embodiment 2] a kind of fermentation method of mustard greens, comprises the following steps:
[0033] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;
[0034] S2. salting, it comprises the following sub-steps:
[0035] S201. Salted vegetables: pour the selected green mustard greens into the salted pond, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 7%;
[0036] S202. Add auxiliary materials and old brine: Add glucose at a ratio of 0.2% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1.4% old brine to the salting pool, the old brine is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated by the circulation pump;
[0037] S203. Crude extraction of myrosinase: Weigh 500 g of fresh green ve...
Embodiment 3
[0041] [embodiment 3] a kind of fermentation method of mustard greens, comprises the following steps:
[0042] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;
[0043] S2. salting, it comprises the following sub-steps:
[0044] S201. Salted vegetables: pour the selected green mustard greens into the salted pool, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 8%;
[0045] S202. Add auxiliary materials and old brine: Add glucose at a ratio of 0.3% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1.5% old brine to the salting pool, the old brine is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated with the circulation pump;
[0046] S203. Crude myrosinase extraction: Weigh 600g of fresh green vege...
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