Producing method of zymolytic bitter vegetable

A production method, the technology of bitter bitter herbs, applied in the direction of preserving fruits/vegetables with acid, food preparation, food science, etc., can solve the unfavorable industrialization, large-scale and standardized production, sanitary conditions, the influence of salt consumption in production seasons, Poor food safety and other issues, to achieve the effects of easy preservation and consumption, good flavor, and shortened production cycle

Inactive Publication Date: 2007-09-12
李绩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the natural pickling process is mostly used for the fermentation of bitter vegetables. The disadvantages of this process are: (1) the cycle is relatively long (6-30 days); (2) affected by hygienic conditions, production seas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into containers. Add 1 kg of salt, 1.5 kg of sucrose, 1 kg of Chinese pepper, 0.1 kg of star anise, 0.1 kg of kaempferia, 0.1 kg of weed, and 20 grams of compound bacterial powder , and then seal the container. Control the temperature at 30°C for 10 hours of pre-fermentation, then control the temperature at 20°C for 15 hours of post-fermentation; after fermentation, use a dehydration equipment to remove water, add 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of monosodium glutamate pulverized mixed solution, after mixing bitter bitter vegetable with the above-mentioned seasoning mixed solution, packaged and sterilized to obtain bitter bitter vegetable kimchi product.

[0023] In this example, Lactobacillus plantarum was selected as cicc6088 and Lactobacillus casei as cicc6033.

Embodiment 2

[0025] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into containers. Add 2 kg of salt, 1 kg of sucrose, 0.5 kg of pepper, 0.2 kg of star anise, 0.2 kg of kaempferen, 0.5 kg of weed, and 30 g of compound bacterial powder , and then seal the container. The temperature is controlled at 30°C for 10 hours of pre-fermentation, and then the temperature is controlled at 18°C ​​for 15 hours of post-fermentation; after fermentation, the moisture is removed, and the content of adding 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of flavor The pulverized mixed solution of bitter vegetable, the bitter bitter vegetable is mixed with the above-mentioned seasoning mixed solution, and then vacuum-packed to obtain the bitter bitter vegetable product.

[0026] In this example, Lactobacillus plantarum is cicc6001, and Lactobacillus casei can choose cicc6028.

Embodiment 3

[0028] 100 kg of bitter vegetables are selected and washed, cut into strips and put into containers. Add 1.5 kg of salt, 2 kg of sucrose, 0.6 kg of pepper, 1.0 kg of star anise, 0.2 kg of kaempferia, 0.3 kg of weed, and 50 g of compound bacterial powder , and then seal the container. Control the temperature at 30°C for 10 hours of pre-fermentation, and then control the temperature at 25°C for 10 hours of post-fermentation; after fermentation, add 2.0 kg of garlic, 0.2 kg of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of monosodium glutamate. Liquid, kimchi is mixed with the above-mentioned seasoning mixture, and the bitter bitter vegetable product is obtained through vacuum packaging.

[0029] In this example, Lactobacillus plantarum is cicc6087, and Lactobacillus casei can choose cicc6012.

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Abstract

The present invention relates to vegetable processing technology, and is especially process of fast fermenting sowthistle herb with composite bacteria powder to produce high quality pickles. The production process includes the following steps: 1. sealing cut sowthistle herb added with composite bacteria powder of plant lactobacillus and lactobacillus casei and supplementary material containing salt in some container; 2. fermenting first at 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; and 3. dewatering the fermented pickles and mixing with seasoning. The said process may produce sowthistle herb pickles in different scales and short production period, and the produced sowthistle herb pickles have rich nutrients and pure taste.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing, in particular to the field of vegetable fermentation processing. Background technique: [0002] Bitter bitter vegetable, the scientific name is endive, and it is called Patrinia in traditional Chinese medicine. It is an annual or biennial herbaceous plant with a height of 20-50 cm. Each tree blooms 6-8 flowers, the petals are yellow, and a bitter white slurry gushes out immediately when the leaves and stems are broken. Bittersweet is bitter, pungent and cool in nature, so it has the functions of clearing away heat and benefiting the lungs, promoting blood circulation and removing stasis, reducing inflammation and relieving pain, detoxifying and discharging pus. According to traditional Chinese medicine, it can cure diseases such as appendicitis, dysentery, stomach, hepatitis, conjunctivitis, postpartum congestion and abdominal pain, pain, swelling, sores, pneumonia, bruises and acute to...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
Inventor 李绩邵素英
Owner 李绩
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