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Fermented preparation method of vegetables

A vegetable and pre-fermentation technology, applied in the fields of vegetable fermentation processing and vegetable deep processing, can solve problems such as unfavorable factoryization, large-scale and standardized production, difficulty in realizing large-scale industrial production, and difficulty in ensuring product consistency, saving personnel. and equipment investment, easy to store and eat, good flavor effect

Active Publication Date: 2010-12-08
临沂高新城乡发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the natural pickling process is used for bitter vegetables. The disadvantages of this process are: (1) The fermentation cycle is relatively long (6-30 days), and the productivity is low (2) affected by hygienic conditions, production seasons and salt consumption, fermentation is prone to failure; (3) fermentation quality is unstable, which is unfavorable for industrialization, large-scale and standardized production; (4) the traditional process of using old soaked brine , it is difficult to realize large-scale industrial production; (5) production in different places is difficult to ensure the consistency of the product; thus, choosing a quick fermentation method to produce fermented bitter bitter vegetable has a good market demand, which can promote the industrialization of bitter bitter vegetable develop

Method used

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  • Fermented preparation method of vegetables

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 100 kg of bitter vegetables are selected, washed, cut into strips, and put into kimchi altar containers. Add 1 kg of salt, 1.5 kg of sucrose, 1 kg of pepper, 0.1 kg of star anise, 0.1 kg of kaempferen, 0.1 kg of weed, 500 g to plantarum powder, the container is then sealed. Control the temperature at 30°C for 10 hours of pre-fermentation, control the temperature at 25°C for 50 hours of post-fermentation, and lower the temperature to 0-2°C for 5 hours in the middle; use dehydration equipment to remove water after fermentation, and the added content is 0.5 kg Garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, and 0.05 kg of monosodium glutamate are crushed and mixed, and the bitter bitter vegetable is mixed with the above-mentioned seasoning mixture and then packaged and sterilized to obtain the bitter bitter vegetable kimchi product.

Embodiment 2

[0027] 100 kg of bitter vegetables are selected and washed, cut into strips and put into stainless steel 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 30 grams of vegetable milk Bacteria powder, then seal the container. Control the temperature at 30°C for 10 hours of pre-fermentation, control the temperature at 15°C for 90 hours of post-fermentation, reduce the temperature to 0-3°C for 4 hours at 20 hours and 50 hours of post-fermentation, and then return to normal; Remove water, add 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of monosodium glutamate, mix bitter bitter herbs with the above-mentioned seasoning mixture, and vacuum pack bitter bitter herbs .

Embodiment 3

[0029] 100 kg of bitter vegetables are selected and washed, cut into strips and put into containers. Add 1.5 kg of salt, 2 kg of sucrose, 0.6 kg of Chinese pepper, 1.0 kg of star anise, 0.2 kg of kaempferen, 0.3 kg of weed, and 10 g of Bulgarian fungus powder , and then seal the container. Control the temperature at 30°C for 10 hours of pre-fermentation, control the temperature at 30°C for 30 hours of post-fermentation, and after 10 hours of post-fermentation, lower the temperature to 0-2°C for 4 hours; add 2.0 kg of garlic and 0.2 kg of garlic after fermentation The pulverized mixture of chili powder, 0.2 kg of fresh ginger, and 0.08 kg of monosodium glutamate, kimchi and the above-mentioned seasoning mixture are mixed, and the bitter bitter vegetable product is obtained through vacuum packaging.

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Abstract

The invention discloses a fermented preparation method of vegetables, belonging to the field of vegetable deep processing, in particular to the field of vegetable fermented processing. The method comprises the following steps of: (1) adding materials and sealing; (2) carrying out primary fermentation; (3) fermenting after regulating temperature; and (4) seasoning. The fermented preparation method of vegetables is characterized in that: in the step of fermenting after regulating the temperature, fermentation is carried out after the temperature is controlled to be 15-30 DEG C for 30-90 hours, and meantime, the temperature is dropped to 0-5 DEG C at least once and maintained for 1-10 hours. In the invention, the fermentation is carried out via lactic acid bacteria, thus herba ixeris products have good flavor and are easy to store and eat, and the products are rich in probiotics and various nutrient components. When the method is used for producing herba ixeris pickles, manufacturers do not need to specially cultivate fermentation bacteria and build related cultivation equipment and facilities, thereby saving personnel and equipment investments.

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 tons...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 邵素英王玉李政
Owner 临沂高新城乡发展有限公司
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