Common sow thistle color-protected fermentation preparation method

A color-protecting technology for chicory, which is applied in the fields of vegetable fermentation and deep processing, can solve the problems of poor retention and large color changes, and achieve the effects of easy preservation and consumption, simplified production process, and good flavor

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

[0004] At present, the disadvantages of the bitter vegetable processing technology are: the color of the vegetable cannot be well preserved during the production process, and the color changes greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] After 100 kilograms of bitter bitter herbs are selected and washed, the heating temperature is 60 ℃ for 60 minutes to protect the color in water, wherein 4% of the weight of bitter bitter herbs is added to protect the color. The weight ratio of the protective agent is 60% of calcium carbonate, lemon 25%, ginger 15%, the three are cut into small pieces and then crushed and mixed. After the color protection treatment, the bitter bitter vegetables are subpackaged and put into the kimchi altar container, 1 kg of salt, 1.5 kg of sucrose, 300 grams of lactic acid bacteria powder are added, and the bitter bitter vegetables are submerged in water. The container is then sealed. 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 seasonin...

Embodiment 2

[0027] Embodiment 2 basic method is the same as example 1

[0028] After 100 kilograms of bitter bitter herbs are selected and washed, the heating temperature is 75 ℃ for 70 minutes to protect the color in water, wherein 10% of the weight of bitter bitter herbs is added to protect the color. 20%, ginger 10%, the three are cut into small pieces and then crushed and mixed. After the color protection treatment, the bitter bitter vegetables are divided into kimchi containers, and 2 kg of salt, 1 kg of sucrose, 0.5 kg of pepper, 0.2 kg of star anise, 0.2 kg of kaempferia, 0.5 kg of weed, and 100 grams of lactic acid bacteria powder are added, and then the container seal. 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 i...

Embodiment 3

[0030] Embodiment 3 is basically the same as Example 1

[0031] After 100 kilograms of bitter bitter herbs are selected and washed, the heating temperature is 75 ℃ for 70 minutes to protect the color in water, wherein 10% of the weight of bitter bitter herbs is added to protect the color. The weight ratio of the protective agent is 80% of calcium carbonate, lemon 10%, ginger 10%, the three are cut into small pieces and then crushed and mixed. After the color protection treatment, the bitter bitter vegetables are divided into kimchi containers, and 2 kg of salt, 1 kg of sucrose, 0.5 kg of pepper, 0.2 kg of star anise, 0.2 kg of kaempferia, 0.5 kg of weed, and 50 grams of lactic acid bacteria powder are added, and then the container seal. 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% o...

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PUM

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Abstract

The invention discloses a common sow thistle color-protected fermentation preparation method, belongs to the field of vegetable deep-processing and in particular relates to a method for producing fermented common sow thistle by using lactic acid bacteria powder. A protective agent consists of the following components in weight percentage: 60 to 80 percent of calcium carbonate, 10 to 25 percent of lemon and 10 to 16 percent of ginger. The method 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, 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 ton...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L1/218A23L5/41A23L19/20
Inventor 邵素英
Owner 徐州安耕农业科技服务有限公司
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