Common sow thistle fermentation preparation method

A technology of bitter gourd and bitter gourd, which is applied in the fields of vegetable fermentation processing and vegetable deep processing, can solve problems such as long storage time, and achieve the effects of good product quality, time saving in production links and technological operation saving.

Active Publication Date: 2010-07-14
徐州安耕农业科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of the unique processing technology of kimchi and the long storage time, it is one of the best ways to eat bitter vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into kimchi jar containers. Add 1 kg of salt, 1.5 kg of sucrose, and 300 g of lactic acid bacteria powder, and then seal the container. Control the temperature at 26°C for 40 hours of fermentation. (3) Add bacteria and seasoning packaging: dehydrate the bitter bitter cabbage in step (2) and add 3% of the weight of lactic acid bacteria Leuconostoc enterococci powder, 2% of the weight of lactic acid bacteria Saccharomyces, and the seasoning is also added to the packaging bag and sealed, the temperature is controlled at 20 ° C for 4 hours, and then the temperature is adjusted to 12 ° C for 12 hours, and then sold directly in the refrigerator or after pasteurization.

[0024] The lactic acid bacteria powder is Lactobacillus bulgaricus powder, which is produced by China Industrial Microorganism Culture Collection Center using freeze-drying technology, and the yeast is Fangrun brand active aroma yeast p...

Embodiment 2

[0025] Embodiment 2 basic method is the same as example 1

[0026] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into kimchi 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 100 g of lactic acid bacteria powder, then seal the container. Control the temperature at 30°C for 38 hours of fermentation. (3) Seasoning with bacteria and packaging: After dehydrating the bitter bitter cabbage in step (2), add 2% of the weight of lactic acid bacteria Leuconostoc enterococci powder, 1% of the weight of lactic acid bacteria Saccharomyces, and the seasoning is also added to the packaging bag and sealed, the temperature is controlled at 23 ° C for 4 hours, and then the temperature is adjusted to 9 ° C for 16 hours, and then sold directly in the freezer or after pasteurization.

[0027] The lactic acid bacteria powder is Lactobacillus bulgaricus and Bifidobacterium bacteria powder, th...

Embodiment 3

[0028] Embodiment 3 is basically the same as Example 1

[0029] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into kimchi 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 50 grams of lactic acid bacteria powder, then seal the container. Control the temperature at 30°C for 38 hours of fermentation. (3) Seasoning with bacteria and packaging: After dehydrating the bitter bitter cabbage in step (2), add 2% of the weight of lactic acid bacteria Leuconostoc enterococci powder, 1% of the weight of lactic acid bacteria Saccharomyces, and the seasoning is also added to the packaging bag and sealed, the temperature is controlled at 23 ° C for 4 hours, and then the temperature is adjusted to 9 ° C for 16 hours, and then sold directly in the freezer or after pasteurization. Lactic acid bacteria powder is Lactobacillus plantarum powder, CICC20263 of China Industrial Microorganism C...

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PUM

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Abstract

The invention discloses a common sow thistle fermentation preparation method, belongs to the field of vegetable deep-processing and particularly relates to a method for producing fermented common sow thistle by using lactic acid bacteria powder. The method solves the technical problem of the quick fermentation production of the common sow thistle. The invention mainly comprises: (1), a step of bacterium addition and mixing, in which the common sow thistle is washed, cut and then placed into a container, a lactic acid bacteria agent is added in an amount of 0.04 to 0.3 percent based on the weight of the common sow thistle, edible salt in an amount of 1 to 3 percent and sugar in an amount of 1 to 2 percent and water are also added into the container and then the container is sealed; (2) a step of fermentation, in which the temperature is kept between 20 and 36 DEG C to perform fermentation for 30 to 50 hours; and (3) a step of bacterium addition, seasoning, packaging, storage in refrigerators and direct sale or sale after pasteurization. The method is applicable to common sow thistle fermentation production of the different scales and can obviously shorten production time and ensures that the product has rich nutrients and a pure taste.

Description

Technical field [0001] The invention belongs to the field of vegetable deep processing, and special vegetable fermentation processing. Background technique [0002] Bitter dishes, scientific names of bitter ravioli, chrysanthemums, and chrysanthemums are genus.It is a herbaceous plant that is born or two-year. The maximum plant can reach up to 20-50 cm. Each flowers bloom 6-8 flowers, the petals are yellow, and the bitter white slurry is immediately poured out of the leaves and stems.The bitterness of bitter vegetables is bitter and cold, so it has the functions of clearing heat and clearing lungs, promoting blood circulation, removing stasis, anti -inflammatory pain, and detoxifying and pus.In traditional Chinese medicine, it can heal diseases such as appendicitis, dysentery, gastrointestinal, hepatitis, eye conjunctivitis, postpartum congestion and abdominal pain, pain and sores, pneumonia, bruises, and acute tonsillitis., Anti -inflammatory and other effects. [0003] In our c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 邵素英
Owner 徐州安耕农业科技服务有限公司
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