Method for fermentation production of smelly wax gourd by artificial inoculation

Abstract

The invention discloses a method for producing smelly white gourds by artificial inoculation fermentation, belonging to the technical field of transforming the industrial production of the traditional fermented food by adopting the modern controlled fermentation technology. The method comprises the following specific steps: liquid white gourds fermentation medium containing 2.0% of black bean sauce and 1.0% of sodium chloride is inoculated with one or more than one of bacillus pumilus, shewanella putrefaciens, hansenulaanomala, saccharomyces cerevisiae, lactobacillus plantarum and corynebacterium minutissimum according to the inoculum concentration of 0.5%-5.0% respectively; after fermentation for 10-15 days at the temperature of 20-40 DEG C, white gourd pieces which can be covered by fermentation fluid are thrown into the fermentation system to continue the fermentation for 10-15 days at the temperature of 20-40 DEG C, thereby forming the smelly white gourds. Compared with the traditional method for producing the smelly white gourds by natural fermentation, the method has the advantages that the fermentation period is short, the reproduction of harmful microorganism is reduced, the method is favourable for controlling the content of nitrite and the like; meanwhile, the quality of the product is stable, thereby being feasible for large-scale production.

Description

Technical field: [0001] The invention relates to a method for producing stinky wax gourd by artificial inoculation and fermentation, which belongs to the technical field of transforming traditional fermented food industrial production by adopting modern controlled fermentation technology, and specifically belongs to the field of fruit and vegetable processing and utilization. Background technique: [0002] Stinky wax gourd is a very distinctive traditional fermented food in eastern Zhejiang, especially in Ningbo, and is very popular in local and overseas Chinese residences. Many traditional Ningbo people have special brine altars for making stinky winter melon. Due to the needs of the market, there are also enterprises using the traditional natural fermentation method to produce and sell stinky wax gourd. However, during natural fermentation production, the number of miscellaneous bacteria is large, the production cycle is long, and the production season is very strong, and ...

AI Technical Summary

Problems solved by technology

During the fermentation process, different microorganisms compete for survival, and the invasion of bad microorganisms or even pathogenic microorganisms cannot be completely avoided