A kind of method of industrially fermenting sauerkraut

Abstract

The invention relates to a method for industrially fermenting sauerkraut, which relates to a method for fermenting sauerkraut. It solves the problem that the sauerkraut produced in large-scale factories still follows the traditional process and relies on natural fermentation, and the cabbage in the fermenter is easily polluted by miscellaneous bacteria, resulting in rot and deterioration. Methods: 1. stack cabbage; 2. add sauerkraut fermentation engineering bacteria; 3. add salt water to fill the fermentation tank; 4. ferment to obtain sauerkraut finished product. The method of the invention adopts an artificially controllable industrial process to ferment sauerkraut, and the added ingredients are all known and controllable, thus avoiding the situation that the cabbage is polluted by miscellaneous bacteria, rots and deteriorates.

Description

technical field

[0001] The invention relates to a method for fermenting sauerkraut. Background technique

[0002] The method of using lactic acid bacteria to ferment, process and store vegetables has a history of thousands of years, and is widely spread in many countries and regions around the world. Not only because it is simple and easy to master, but also because it can further improve the flavor of vegetables and increase appetite. Modern studies have found that when the concentration of lactic acid is 1.5% to 2.5%, and the pH is 3.6 to 3.8, the increase in acidity of vegetables can inhibit the growth of bacteria in a short period of time, but the bacteria will gradually adapt to the acidic environment over time. Large-scale reproduction causes sauerkraut to rot and deteriorate.

[0003] my country is rich in vegetable resources. As a traditional lactic-acid-fermented vegetable product in Northeast my country, sauerkraut has a refreshing taste and a unique lactic-acid-...

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