Preparation process of fresh pickled tuber mustards

Abstract

The invention discloses a preparation process of fresh pickled tuber mustards and belongs to the technical field of preparation of pickled vegetables in fermented foods. The process comprises the following steps: A, pretreating tuber mustards; B, preparing pickling water I and pickling water II; C, circularly fermenting, namely fermenting the treated vegetables in the step A with the pickling water I in the step B; when fermenting for the 4nth time, sequentially centrifuging and removing water from the pickling water fermented for the 4nth time; supplementing the pickling water II, and adding Gaofuji Paolemei lactobacillus bacterium powder, detecting and adjusting and treating the pickling water; continually fermenting the treated vegetables in the step A; and D, carrying out finished-product treatment. According to the process disclosed by the invention, the steps of pretreating the tuber mustards, preparing the pickling water, circularly fermenting and carrying out the finished-product treatment are carried out, and particularly, the Gaofuji Paolemei lactobacillus bacterium powder is added into the pickling water and various parameters and indexes in a circular fermentation process are controlled, so that the preparation time of the fresh pickled tuber mustards is greatly shortened, and the quality and mouth feel of the fresh pickled tuber mustards are improved; the preparation process is suitable for large-scale production, is capable of promoting the development of a pickled vegetable industry and has relatively good economic benefits.

Description

technical field [0001] The invention relates to the technical field of preparation of pickles in fermented food, in particular to a preparation process of fresh pickles. Background technique [0002] Kimchi is a kind of soaked product processed by wet fermentation, and it is a kind of pickled vegetables. The kimchi is easy to make, low in cost, nutritious and hygienic, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, generally 4.00-8.00g / kg, moderately salty and sour, delicious and tender, can increase appetite, help digestion, and has certain health care effects. According to test reports, a variety of pathogenic bacteria cannot grow in pickles. For example, dysentery bacteria can be killed in pickles for 3 to 6 hours, an...

AI Technical Summary

Problems solved by technology

At present, traditional kimchi mainly has the following problems: 1. Due to geographical restrictions, some places cannot produce kimchi through traditional fermentation methods at all; 2. Even if the conditions are suitable, traditional kimchi production requires reasonable formula, moderate sour and salty, and non-stick oil In addition to skills such as not sticking to raw water, it is also necessary to carefully maintain the kimchi water for a long time so that it is in a dynamic balance

If you forget to maintain it in time, it will cause problems such as poor flavor of kimchi, softness, raw flowers and even spoilage; 3. The soaking time is long, and it must be soaked for at least 3 to 10 days before it can be eaten; Many nitrites are unfavorable for people's health; 5, people pay more and more attention to the probiotic health care function of food, and the lactic acid bacteria in pickles just has very good probiotic health care function, because the lactic acid bacteria live bacteria quantity in traditional pickles is very little, cannot Achieve prebiotic health benefits

6. The soaking formula and soaking preparation process mostly follow the traditional formula and process, so that the flavor of kimchi cannot be further improved

This patent has the following deficiencies: 1. The added lactic acid bacteria are lactic acid bacteria liquids through enlarged culture, and the activity and number of bacteria are in a state of change, which leads to the inability to accurately control the operation process; 2. Sugar is added in step (3), although it can be lactic acid bacteria Carbohydrates are provided, but the addition of sugar will promote the growth of all microorganisms, because the number of miscellaneous bacteria is not controlled, and the growth of miscellaneous bacteria will affect the taste and quality of kimchi; 3. The preparation of kimchi in this patent takes a long time. , season the fermented liquid, and then pre-treat the vegetables, ferment for a few hours to mature, but the preparation time of kimchi fermented liquid is 2 to 10 days, which takes a long time, and in the later stage, in order to speed up the fermentation speed, the method of vacuum infiltration is adopted To achieve pickling, the cost is high

This patent also has the problems that the number of live lactic acid bacteria is in a state of change, and in actual use, the number cannot be accurately controlled, the fermentation time is long, and the taste is not good.