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Manufacturing method of novel semisolid quick-fermentation pickle

A production method and semi-solid technology, applied in the direction of bacteria used in food preparation, food science, food preservation, etc., can solve the problems of large salt and water consumption, high cost, short fermentation cycle, etc., to achieve short fermentation cycle , Long growth lag period, rich nutrition effect

Pending Publication Date: 2016-03-16
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the method, the pickle raw materials are salted and dehydrated first, and then Leuconostoc enterococci and Lactobacillus plantarum are added to the pickle altar, so that the obtained pickle has high substrate concentration, rich nutrition, short fermentation period, and has the functions of preventing the pickle from blooming and improving The flavor of kimchi improves the quality and safety of kimchi, and it can also solve the problem of high cost caused by the large amount of salt and water used in industrialized kimchi

Method used

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  • Manufacturing method of novel semisolid quick-fermentation pickle
  • Manufacturing method of novel semisolid quick-fermentation pickle
  • Manufacturing method of novel semisolid quick-fermentation pickle

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A kind of preparation method of novel semi-solid fast fermented pickles, the method comprises the following steps:

[0033] (1) Raw material pretreatment: Screen the cabbage used for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature vegetables without impurities, wash them, drain them, put them in ultraviolet light for 30 minutes, and put them Sterilize both sides, trim and cut after sterilization, cut into 2-4*2-4cm size;

[0034] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection treatment.

[0035] (3) Pickled cabbage salted dehydration: based on the mass of cabbage, add 4% of the cabbage mass of salt, after mixing, place the pickle altar at room temperature for sealing and pre-salted dehydration for 24 hours, and then pour out the salted water spare;

[0036] (4) Prepar...

Embodiment 2

[0042] A kind of preparation method of novel semi-solid fast fermented pickles, the method comprises the following steps:

[0043](1) Raw material pretreatment: Screen the fermented white radishes to remove black spots and rotten parts, select fresh, moderately mature radishes, and clean them without impurities. Trim and cut after bacteria, cut into 2-3×2-3×3-4cm size;

[0044] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection treatment.

[0045] (3) Kimchi salting and dehydration: based on the mass percentage of white radish, add salt in a proportion of 4%, after mixing, put the kimchi jar at room temperature for sealing and pre-salting and dehydration for 24 hours, and then pour the salted water spare;

[0046] (4) Preparation of Lactobacillus and Leuconostoc Enteritidis bacteria sludge: Get the Lactobacillus pla...

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Abstract

The invention belongs to the field of food processing, and in particular discloses a manufacturing method of a novel semisolid quick-fermentation pickle. The method comprises the following steps: (1) pretreating raw materials; (2) performing disinfection treatment on a pickle jar; (3) salting and dehydrating a pickle; (4) preparing lactobacillus plantarum and leuconostoc mesenteroide bacterial sludge; (5) adding auxiliary materials and a culture; (6) adding pickle old brine and glucose; (7) laying vegetable in the jar flat, adding a layer of film at the opening of the pickle jar, filling up the pickle jar edge water groove with water, thus achieving a double-layer sealing effect, and fermenting under normal temperature. According to the method, the pickle raw materials are firstly salted and dehydrated, and then leuconostoc mesenteroide and the lactobacillus plantarum are added into the pickle jar, so that an obtained pickle substrate is high in concentration, rich in nutrition, and short in fermentation period, and also has the characteristics of preventing pickle mildew, improving pickle taste, and improving pickle quality and safety, and the problem of high cost caused by great salt consumption and water consumption in pickle industrialization can be solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel method for preparing semi-solid fast-fermented pickles. Background technique [0002] Chinese kimchi has a long history, is widely spread, and has profound cultural heritage. Kimchi is made regardless of season, easy to eat and good for storage. Almost every family can make it, and everyone eats it. It becomes a delicious accompaniment on the vegetable table. Kimchi is a vegetable product with special flavor formed by soaking and fermenting various fresh vegetables or salty vegetables with or without supplementary materials. Kimchi is a traditional food produced and processed by anaerobic fermentation dominated by microbial lactic acid bacteria. It is rich in beneficial microorganisms dominated by lactic acid bacteria. Kimchi is rich in vitamins, calcium, phosphorus and other inorganic substances, which can stimulate appetite, improve intestinal environment, an...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L3/3571
CPCA23L3/3571A23V2400/161A23V2400/169Y02A40/90
Inventor 汪冬冬张其圣陈功申文熹张伟
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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