Method for continuously fermenting pickle with low salt

A technology of kimchi and kimchi liquid, applied in application, food preparation, food science and other directions, can solve the problems of high labor intensity, hidden dangers of product safety, long fermentation cycle, etc., to improve quality and safety, shorten fermentation cycle, fermentation cycle the effect of shortening

Active Publication Date: 2010-12-15
吉香居食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem that this kimchi production method exists is: generally adopts natural inoculation lactic acid bacteria, does not have insulation fermentation, and its fermentation period is long, generally more than 10 days; Owing to being natural inoculation fermentation, it is easy to produce miscellaneous bacteria infection, and the nitrite content is rela

Method used

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  • Method for continuously fermenting pickle with low salt
  • Method for continuously fermenting pickle with low salt
  • Method for continuously fermenting pickle with low salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of method of continuous low-salt fermented pickled vegetables, comprises the following steps:

[0026] A. Clean and cut the fresh vegetables to be fermented;

[0027] B. Add pickle liquid to the constant temperature fermentation device, the pickle liquid contains by weight: 1% to 7% salt, 0 to 1% spices, 0% to 1% special functional bacterial powder for pickles, 0.1 to 2% Carbohydrates, 0.2-2% yeast extract, 0%-0.03% sodium dehydroacetate, the rest of water, at 5°C-43°C, culture for 0.5h-48h;

[0028] C. Put the cleaned and cut vegetables in step A into a constant temperature fermentation device, submerge the vegetables in the pickle solution, and ferment for 0.1h-90h at 5°C-43°C to obtain the required pickles.

[0029] In the step B, the pickle liquid contains by weight percentage: 2% to 6% salt, 0.1 to 0.2% spices, 0.03% to 0.5% special functional bacteria powder for pickles, 0.5 to 1.5% carbohydrates, 0.5 to 1.5% % yeast extract, 0.01% ~ 0.03% s...

Embodiment 2

[0032] Embodiment 2: a kind of method of continuous low-salt fermented pickled vegetables, comprises the following steps:

[0033] A. Clean and cut the fresh vegetables to be fermented;

[0034] B. Add pickle liquid to the constant temperature fermentation device. The pickle liquid contains by weight: 2% salt, 0.1% spice, 0.03% special functional bacteria powder for pickle (developed by Sichuan Food Fermentation Research Institute), 1.5% glucose , 1.5% yeast extract, the rest of the water, at 38 ° C, enrichment culture for 6 hours;

[0035] C. Put the cleaned and cut vegetables in step A into a constant temperature fermentation device, submerge the vegetables in the pickle solution, and ferment for 5 hours at 38° C. to obtain the required pickles.

[0036] In the step B, the spice is one or more of Chinese prickly ash, aniseed or star anise. In the step B, the special functional bacterial powder for kimchi is one or more of Lactobacillus plantarum, Lactobacillus brevis and L...

Embodiment 3

[0038] Embodiment 3: a kind of method of continuous low-salt fermented pickled vegetables, comprises the following steps:

[0039] A. Clean and cut the fresh vegetables to be fermented;

[0040] B. Add pickle liquid to the constant temperature fermentation device, the pickle liquid contains by weight percentage: 6% salt, 0.5% special functional bacteria powder for pickle (developed by Sichuan Food Fermentation Research Institute), 0.5% sucrose, 0.5% yeast extract extract, 0.02% sodium dehydroacetate, and the rest of water, at 43°C, enrich the culture for 0.5h;

[0041] C. Put the cleaned and cut vegetables in step A into a constant temperature fermentation device, submerge the vegetables in the pickle solution, and ferment for 72 hours at 5° C. to obtain the required pickles.

[0042] In the step B, the special functional bacterial powder for kimchi is one or more of Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc enterococci. In the step C, the salinity is kep...

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Abstract

The invention discloses a method for continuously fermenting pickle with low salt, which comprises the following steps of: A, cleaning and cutting fresh vegetables to be fermented; B, adding pickle juice into a constant temperature fermentation device, wherein the pickle juice comprises the following components in percentage by weight: 1 to 7 percent of salt, 0 to 1 percent of spice, 0 to 1 percent of functional bacterial powder special for the pickle, 0.1 to 2 percent of carbohydrate, 0.2 to 2 percent of yeast extract and 0 to 0.03 percent of sodium dehydroacetate, and enriching bacteria and culturing at the temperature of between 5 and 43 DEG C for 0.5 to 48 hours; and C, putting the cleaned and cut vegetables in the step A into the constant temperature fermentation device until the pickle juice submerges the vegetables, and fermenting at the temperature of between 5 and 43 DEG C for 0.1 to 90 hours to prepare the needed pickle. The method has the advantages of capacity of effectively shortening the fermentation period for fermenting the pickle with low salt, continuous production and stable and safe quality.

Description

technical field [0001] The invention relates to a method for preparing pickles, in particular to a method for continuous low-salt fermentation of pickles. Background technique [0002] As a traditional fermented vegetable product in my country, pickles are rich in vitamins and inorganic substances such as calcium and phosphorus, and are deeply loved by people. Among them, low-salt fermented kimchi has the advantages of low salt content and low nitrite content, and is the development trend of kimchi production. [0003] At present, my country's low-salt fermented kimchi has been using the traditional natural bacterial fermentation method. The fermentation device is a simple kimchi altar or a small salt pond (made of stainless steel or made of acid-resistant food-grade tiles). The problem that this kimchi production method exists is: generally adopts natural inoculation lactic acid bacteria, does not have insulation fermentation, and its fermentation period is long, generally...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 颜正财王艳丽丁文军汪维龙张学峰余志刚汤春梅袁宏兰恒超王文建涂晓慧彭灯水
Owner 吉香居食品股份有限公司
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