Method for recycling secondary fermentation pickle pickling liquid

Abstract

The invention provides a method for recycling a secondary fermentation pickle pickling liquid. The method comprises the steps of obtaining a supernatant through standing and sedimentation, and filtering in a screen mesh to obtain a filter residue and a mother liquid, wherein the filter residue can be used for preparing a living condiment; the mother liquid can be separated to obtain a fermentation strain and filtrate, and the filtrate is decolorized and sterilized to obtain a nutrient solution, so that the fermentation failure caused by decaying and deterioration of infectious microbes is effectively prevented; and the separated fermentation strain is finally added to the nutrient solution after subjected to spreading cultivation to prepare a fermentation liquid for fermenting vegetables. The method is simple in operation; recycling of the secondary fermentation pickle pickling liquid can be achieved; the pickle processing cost is reduced; meanwhile, the unique flavor of the pickle is reserved; resource waste and environmental pollution are avoided; and sustainable development is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for recycling pickling liquid of secondary fermented pickles. Background technique [0002] Kimchi is a traditional bio-fermented food in my country. It is very popular among Chinese people and has been selling well for thousands of years. Kimchi is a traditional biological food produced and processed by fermentation led by microbial lactic acid bacteria. It is rich in lactic acid bacteria-based functional probiotics and their metabolites, rich in vitamins A, B1, B2, C, calcium, phosphorus, iron, and carotene , capsaicin, cellulose, amino acids, protein and other nutrients. At present, in the traditional fermentation method, fresh vegetables are often added to the fermented liquid prepared for the first time for multiple fermentations. However, the traditional fermentation method tends to cause rot and deterioration of various bacteria during multiple fermenta...

AI Technical Summary

Problems solved by technology

At present, in the traditional fermentation method, fresh vegetables are often added to the fermented liquid prepared for the first time for multiple fermentations. However, the traditional fermentation method tends to cause rot and deterioration of bacteria during multiple fermentations, resulting in fermentation failure.

The first fermented liquid can carry out secondary fermented kimchi, but the effect of second fermented kimchi fermented liquid is not good, it is easy to infect miscellaneous bacteria and even rot and deteriorate, but the second fermented liquid contains 10-20% salt, and Other nutrients, throwing away will cause waste and even pollution

Not only some microorganisms beneficial to the production of kimchi remain in the second fermentation liquid, but also certain flavors remain, so the recycling of the second fermentation kimchi pickling liquid needs to be solved urgently

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