Pickled vegetable salt and preparation method thereof
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A pickle and salt technology, which is applied in biotechnology and food fields, can solve the problems of geographical restrictions, pickle salt does not contain lactic acid bacteria, etc., and achieve the effect of improving ability and quality and making it easy
Active Publication Date: 2010-11-10
SICHUAN FUXIN FOOD CO LTD
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Problems solved by technology
[0004] The present invention aims to solve the defect that the existing pickle salt does not contain lactic acid bacteria and is subject to geographical restrictions when used, and provides a pickle salt containing single or compound lactic acid bacteria and a preparation method thereof
Method used
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Embodiment 1
[0034] A pickle salt is characterized in that: it is made by adding additives in the basic raw materials according to the following weight percentages:
[0035] Basic raw materials:
[0036] Salt 83.50%
[0037] Glucose 16.50%
[0038] Additives: the amount added based on the basic raw materials
[0042] The composition and weight ratio of the compound spices are: star anise: fennel: Chinese prickly ash: cassia bark: kaempferia: white cocoa = 20:20:20:15:15:10.
Embodiment 2
[0044] A pickle salt is characterized in that: it is made by adding additives in the basic raw materials according to the following weight percentages:
[0045] Basic raw materials:
[0046] Salt 92.00%
[0047] Glucose 8.00%
[0048] Additives: the amount added based on the basic raw materials
[0049] Complex lactic acid bacteria 0.10%
[0050] Calcium Lactate 0.10%
[0051] Compound Spice 0.10%
[0052] The compound lactic acid bacteria is formed by mixing Lactobacillus plantaerun and Lactobacillus buchneri in a weight ratio of 2:1.
[0053] The composition and weight ratio of the compound spices are: star anise: fennel: Chinese prickly ash: cassia bark: kaempferia: white cocoa = 20:20:20:15:15:10.
Embodiment 3
[0055]A pickle salt is characterized in that: it is made by adding additives in the basic raw materials according to the following weight percentages:
[0056] Basic raw materials:
[0057] Salt 75.00%
[0058] Glucose 25.00%
[0059] Additives: the amount added based on the basic raw materials
[0063] The composition and weight ratio of the compound spices are: star anise: fennel: Chinese prickly ash: cassia bark: kaempferia: white cocoa = 20:20:20:15:15:10.
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Abstract
The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.
Description
technical field [0001] The invention relates to edible salt, in particular to pickle salt containing single or compound lactic acid bacteria and a preparation method thereof, belonging to the fields of biotechnology and food. Background technique [0002] At present, the production scale of all kinds of kimchi salt in my country has reached 35,000 tons per year, accounting for 0.67% of the total consumption of edible salt. The processing technology requirements are implemented in accordance with the standards stipulated by the national light industry industry, mainly including table salt, calcium chloride and spices, etc. Indicators are relatively simple. We know that the production process of kimchi is a compound fermentation process dominated by lactic acid fermentation by lactic acid bacteria. The core of kimchi production is to have excellent lactic acid bacteria and lead lactic acid fermentation. Typical kimchi flavor with spices, etc. The making of kimchi is also clos...
Claims
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Application Information
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