Method for producing pickle by pure breed fermentation of halophytic vegetables

A pure-breed fermentation and salt-growing technology, applied in the fields of application, food preparation, food science, etc., to reduce salt and bitterness, avoid rot and deterioration, and improve flavor and characteristics

Inactive Publication Date: 2010-05-12
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salicornia and Suaeda are saline vegetables that grow in saline-alkali deserts and coastal beaches. They have the functions of preventing soil erosion in saline-alkali land and maintaining and rebuilding the ecology of saline-alkali land. Therefore, they can be planted in large areas, but they must be processed and utilized at the same time to improve its added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) selection and cleaning: the harvested salicornia is selected to remove rotten, yellow, and inedible parts of the roots; the selected salicornia is washed with tap water to remove impurities such as sand and soil;

[0017] 2) Fermentation: put 100kg of the cleaned samphire into a glass jar, add 0.5kg of cold boiled water, then add 6kg of high-activity lactobacillus plantarum starter culture liquid, so that the number of live bacteria is 10 5 cfu / ml fermented liquid, heat-preserved and fermented at 31° C. for 48 hours to obtain the salicornia kimchi product.

Embodiment 2

[0019] 1) Selection and cleaning: the harvested soda canopy is selected to remove rotten, yellow, and inedible parts of the roots; the selected soda canopy is washed with tap water to remove impurities such as sand and soil;

[0020] 2) Fermentation: Put the cleaned 1000kg alkali awning into a suitable ceramic tank, add 3000kg of cold boiled water, and then add 40kg of Lactobacillus plantarum and Streptococcus lactis compound (1:1) starter powder, so that the number of live bacteria is 10 9 cfu / ml fermentation broth. The suaipeng kimchi product can be obtained by incubating and fermenting at 43°C for 72 hours.

[0021] 3) Add spices and chili seasonings to improve the local flavor of Suaeda kimchi after fermentation.

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PUM

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Abstract

The invention relates to a method for producing pickle by pure breed fermentation of halophytic vegetables, belonging to the field of vegetable processing and comprising the following steps of: putting the picked and washed halophytic vegetables into a vessel, and adding cooled boiled water according to the portion of 1: 0.5 to 3 between the halophytic vegetables and the cooled boiled water in percentage by weight; adding 1-6 percent of high-vitality lactobacillus fermenting agent in percentages by weight by taking total weight of the halophytic vegetables and the cooled boiled water as a standard, and preserving heat and fermenting for 48-72h at 30-45 DEG C to obtain the pickle product. The method for producing the pickle by the pure breed fermentation of the halophytic vegetables can not only develop new processing products of the halophytic vegetables, but also remove bitter and salt tastes of the halophytic vegetables, improve the edible flavor and provide a technology for the utilization and the industrial development of the halophytic vegetables.

Description

technical field [0001] The invention relates to a method for producing kimchi from pure fermented salt-raw vegetables, which belongs to the field of vegetable processing and utilization. Background technique [0002] Salicornia and Suaeda are saline vegetables that grow in saline-alkali deserts and coastal beaches. They have the functions of preventing soil erosion in saline-alkali land and maintaining and rebuilding the ecology of saline-alkali land. Therefore, they can be planted in large areas, but they must be processed and utilized at the same time to improve its added value. Because Salicornia and Suaeda grow on saline-alkali land and beaches, they have high salt content, and the soluble salt content in the tender stems is as high as 37% (percentage by dry weight), with strong salty and bitter taste and poor edible taste. Salicornia and Suaeda also contain certain proteins, amino acids, vitamins, minerals, etc., which are suitable for production and utilization as veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 陆利霞熊晓辉孙芸姚丽丽
Owner NANJING UNIV OF TECH
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