9results about How to "Reduce nitrite levels" patented technology

The invention discloses a low-salt rapid bamboo shoot fermentation method, which adopts an inoculated fermentation mode, uses lactobacillus plantarum and lactobacillus brevis as leavening agents, and uses fresh bamboo shoots as raw materials. The preparation method comprises the following steps: selecting fresh bamboo shoots with high tenderness, peeling off bamboo shoot shells, cutting off bases, cleaning, and cutting into bamboo shoot slices with uniform sizes; cooking in boiling water for 5 minutes, fishing out, and airing to remove moisture; preparing water with the salt concentration of 2% and the glucose concentration of 2%, boiling the water, and airing the water for later use to obtain a fermentation feed liquid; adding the air-dried fresh bamboo shoot slices and the prepared material liquid into a bag which is scalded by boiling water and cooled according to a solid-to-liquid ratio of 1: 4, and then adding a lactic acid bacteria leavening agent into the fermentation bag for sealed fermentation; and placing the fermentation bag in an environment with a temperature of 30 DEG C for fermentation for 5 days. The prepared fermented bamboo shoots are short in fermentation period, low in nitrite content, mellow and normal in sourness, rich in flavor and high in sensory quality and food safety, and can better meet industrial and consumer requirements.

The invention relates to the technical field of food processing, and discloses fermented chopped chilli sauce pickling liquid and a preparation method thereof. The fermented chopped chilli sauce pickling liquid comprises the following raw materials in parts by mass: 40-60 parts of water, 10-20 parts of a spice extracting solution, 10-20 parts of a traditional Chinese medicine extracting solution, 5-10 parts of a microbial agent and 3-5 parts of edible salt. The preparation method of the fermented chopped chilli sauce pickling liquid comprises the following steps: mixing water and a microbial agent, performing primary fermentation, then adding a spice extracting solution, a traditional Chinese medicine extracting solution and edible salt, and performing secondary fermentation to obtain the fermented chopped chilli sauce pickling liquid. The fermented chopped chilli sauce pickling liquid provided by the invention can reduce the content of nitrite in the chopped chilli sauce on the basis of keeping the original color and brittleness of chilli.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a compound microbial agent and application thereof in fermentation of high-acidity Hmong's red sour soup. The red sour soup with high acidity and low nitrite content is produced by fermenting tomatoes, hot peppers and other auxiliary materials by using a compound microbial agent prepared from newly screened lactobacillus plantarum MX14 and pichia membranaefaciens PY33, and mixing and homogenizing the tomatoes, the hot peppers and the other auxiliary materials. Compared with naturally fermented sour soup, the preparation method has the advantages that the fermentation period is short, the prepared red sour soup has higher titratable acid content, lower pH and lower nitrite content, the fermentation period of rapid acidification of the red sour soup is shortened, nitrite in the red sour soup is reduced, and the safety of products is improved.

The present invention discloses a composite bacterial agent and its application. The composite bacterial agent provided by the present invention comprises Lactobacillus plantarum, Leuconostoc mesenteroides and Weissella cibaria. The present invention also provides a method for preparing the composite bacterial agent, a method for preparing kimchi, kimchi and the application of the composite bacterial agent in preparing kimchi. When the composite bacterial agent provided by the present invention is used to prepare kimchi, it has the advantages of simple use, short fermentation time, good kimchi flavor, good taste, low nitrite content and stable quality, and has broad application prospects.

The present invention belongs to the technical field of microbial fermentation, and particularly relates to a composite microbial agent and its application in preparing white sour soup. The present invention uses a composite microbial agent prepared by newly screened Lactobacillus paracasei MY6 and Pichia pastoris PY4 to ferment glutinous rice homogenate to produce white sour soup with high acidity and low nitrite content. Compared with naturally fermented sour soup, the fermentation cycle prepared by the preparation method of the present invention is short, and the prepared white sour soup has a higher titratable acid content, a lower pH and a lower nitrite content, which not only shortens the fermentation cycle of rapid acidification of white sour soup, but also reduces the nitrite in the white sour soup, thereby improving the safety of the product.

A urea ammonium nitrate solution and an integrated clean production method are a liquid nitrogen fertilizer production technology, and the method comprises the following steps: premixing a urea melt solution and a part of an ammonium nitrate solution, and introducing the premixed solution into a neutralization reaction system of ammonium nitrate to realize molecular integration of urea and ammonium nitrate in a synthesis stage; performing evaporation concentration, on-line proportion fine adjustment, compound stabilizer treatment, cooling and filtering and the like to obtain a high-stability finished product. According to the invention, solidification and redissolution processes of urea and ammonium nitrate in the traditional process are omitted, so that the energy consumption is obviously reduced; through process innovation and use of the compound stabilizer, the chemical stability (inhibiting ammonia volatilization and nitrite generation) and the physical stability (preventing crystallization) of the product are fundamentally improved, and the product performance is excellent. The whole technological process is short, airtight, clean and low in investment and production cost.

The invention discloses a staphylococcus xylosus phage phi Sx-2 and application thereof, and belongs to the technical field of microbial fermentation. The bacteriophage is preserved in China General Microbiological Culture Collection Center (CGMCC) on August 12, 2024, wherein the China General Microbiological Culture Collection Center (CGMCC) is No.3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number of the bacteriophage is CGMCC No.46100. The specific bacteriophage PhiSx-2 separated from the pickled vegetables can effectively split the staphylococcus xylosus, and after the bacteriophage PhiSx-2 is inoculated, the relative abundance of lactic acid bacteria in a fermented vegetable system can be remarkably improved, the nitrite content is reduced, and in addition, the specific bacteriophage PhiSx-2 can be used for effectively splitting the staphylococcus xylosus. It is also possible to inhibit the activity of microorganisms belonging to the genus putrefying bacteria, such as Erwinia (genus Erwinia) and Yersinia (genus Yersinia), which can cause putrefaction and deterioration of fermented vegetables.

The invention relates to the technical field of food processing, and discloses a low-salt fermented chopped chilli sauce and a preparation method thereof. The invention provides low-salt fermented chopped chilli sauce. The low-salt fermented chopped chilli sauce is prepared from the following raw materials in parts by mass: 40-60 parts of chilli, 5-10 parts of water, 1-3 parts of edible salt, 3-5 parts of a microbial agent A, 4-6 parts of a microbial agent B and 4-6 parts of garlic juice. The preparation method of the low-salt fermented chopped chilli sauce provided by the invention comprises the following steps: 1) mixing chilli granules, water and a microbial agent A, and performing primary fermentation to obtain a primary fermentation product; 2) mixing the primary fermentation product obtained in the step 1) with a microbial agent B, and performing secondary fermentation to obtain a secondary fermentation product; and (3) mixing the secondary fermentation product obtained in the step (2), edible salt and garlic juice, and fermenting for the third time to obtain the low-salt fermented chopped chilli sauce. The low-salt fermented chopped chilli sauce provided by the invention is rich in flavor, thick in meat quality, fresh, spicy, tasty and refreshing, and relatively low in salt content.

The invention relates to the technical field of food processing, and discloses flavored fermented chopped chilli sauce and a preparation method thereof. The invention provides flavored fermented chopped chilli sauce. The flavored fermented chopped chilli sauce is prepared from the following raw materials in parts by mass: 40-60 parts of chilli, 10-20 parts of lemonade, 4-6 parts of edible salt, 4-6 parts of a microbial agent, 3-5 parts of fresh ginger and 1-3 parts of white sugar, the preparation method of the flavored fermented chopped chilli sauce provided by the invention comprises the following steps: 1) mixing lemonade, a microbial agent and white sugar, and carrying out anaerobic fermentation to obtain a fermented pickling solution; and (2) adding hot peppers, edible salt and fresh ginger into the fermented pickling liquid obtained in the step (1), and carrying out anaerobic fermentation, so as to obtain the flavored fermented chopped hot pepper sauce. The flavored fermented chopped chilli sauce provided by the invention is rich in flavor, thick in meat quality, fresh, spicy, tasty and refreshing, and relatively low in nitrite and aflatoxin content.