Pickled vegetable salt and preparation method thereof
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
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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
[0039] Lactobacillus plantae (Lactobacillus.plantaerun) 0.05%
[0040] Calcium Lactate 0.05%
[0041] Compound spices 0.05%
[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
[0060] Lactobacillus fermentium (Lactobacillus.fermentium) 0.01%
[0061] Calcium Lactate 0.01%
[0062] Compound spices 0.01%
[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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