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Method for preparing yibin bean sprouts by quick fermentation

A kind of bean sprouts, fast technology, applied in the production field of Yibin bean sprouts, to achieve the effect of speeding up the construction and building of a harmonious society, improving the efficiency of use, and increasing the output

Inactive Publication Date: 2011-01-12
四川烹饪高等专科学校 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making Yibin sprouts by rapid fermentation for the problems existing in the existing method of pickling Yibin sprouts

Method used

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  • Method for preparing yibin bean sprouts by quick fermentation
  • Method for preparing yibin bean sprouts by quick fermentation
  • Method for preparing yibin bean sprouts by quick fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Cut 10kg leaves of mustard greens into strips, air-dry and collect water to 9kg, mix well with 1.2kg of edible salt, put it in a container, seal it and marinate for 90 days; eat the pickled sprouts with a mass concentration of 8%. After washing with salt water, put into the container 8% brown sugar liquid standard sugar by weight of pickled sprouts, and add pepper, star anise and other spices according to traditional techniques, then insert 0.1% compound microbial bacteria by weight of pickled sprouts It is fermented under natural conditions for 80 days, then it can be taken out for seasoning and processed into finished sprouts. The compound microbial bacterial agent used therein is composed of Saccharomyces bisporus and Pediococcus pentosaceae in a ratio of 1:2.

[0019] This embodiment shortens the time by as much as 170 days compared with the finished product of bean sprouts made by traditional fermentation without adding strains under the same conditions.

Embodiment 2

[0021] Cut the petiole of 10kg leaf mustard into strips, air-dry and collect water to 8.8kg, mix well with 1.0kg edible salt, put it in a container and seal it for preliminary pickling for 90 days; use the pickled sprouts with a mass concentration of 15% After rinsing with edible salt water, put 12% brown sugar liquid standard sugar according to the weight of pickled sprouts in the container, and add pepper, star anise and other spices according to traditional techniques, and then insert 0.3% compound microorganisms according to the weight of pickled sprouts Bacteria agent, after 95 days of fermentation under natural conditions, it can be taken out for seasoning and processed into finished sprouts. The compound microbial bacterial agent used therein is composed of brewer's yeast and lactobacillus in a ratio of 1:3.

[0022] This embodiment shortens the time by as much as 160 days compared with the finished product of bean sprouts made by traditional fermentation without adding...

Embodiment 3

[0024] Cut the petiole of 10kg leaf mustard greens into strips, air-dry and collect water to 8.5kg, mix well with 0.85kg edible salt, put it in a container and seal it for preliminary pickling for 120 days; use the pickled sprouts with a mass concentration of 5% After rinsing with edible salt water, put 5% brown sugar liquid standard sugar according to the weight of pickled sprouts in the container, and add pepper, star anise and other spices according to traditional techniques, and then insert 0.5% compound microorganisms according to the weight of pickled sprouts Bacteria agent, after 75 days of fermentation under natural conditions, it can be taken out for seasoning and processed into finished sprouts. The compound microbial bacterial agent used therein is composed of candida and bifidobacterium adolescent, and the ratio is 1:4.

[0025] This embodiment shortens the time by as much as 145 days compared with the finished product of bean sprouts made by traditional fermentati...

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PUM

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Abstract

The invention discloses a method for preparing yibin bean sprouts by quick fermentation, which comprises the following steps of: cutting leaf stalks of leaf mustard into strips, drying in air till 10 to 15 percent of moisture is reduced, uniformly blending leaf mustard and edible salt in a weight ratio of 100: 5-15, sealing the leaf mustard in a container for primary prickling for 45 to 120 days; elutriating the prickled bean sprouts with 5 to 15 mass percent of edible saline water, filling the elutriated bean sprouts in a container, pouring brown sugar liquid in an amount which is 5 to 15 percent based on the weight of the prickled bean sprouts and adding spices into mixed material according to the traditional process, and finally, inoculating compound microbial strain in an amount which is 0.05 to 0.5 percent based on the weight of the prickled bean sprouts, and sealing and fermenting for 75 to 140 days under natural conditions, taking the bean sprouts out, flavoring and processing the bean sprouts for eating. The yibin bean sprouts prepared by the invention can keep the traditional aroma and taste, shorten the fermentation period greatly, reduce the production cost of the yibin bean sprouts, suppress the growth of harmful microbes and improve the edible safety of the products.

Description

technical field [0001] The invention belongs to the technical field of production methods of Yibin bean sprouts, and in particular relates to a processing technology for rapid fermentation using a compound microbial bacterial agent, which can greatly shorten the pickling cycle of Yibin bean sprouts. Background technique [0002] "Yibin Sprouts" was founded in the 18th century and has a history of more than 200 years. Yibin sprouts are a traditional specialty product of Yibin and one of the “four major pickled vegetables” in Sichuan. As a typical traditional vegetable fermented product, Yibin sprouts are pickled and fermented from high-quality green vegetables mixed with various precious natural spices. Because of its unique flavor and rich nutrition, it contains amino acids, proteins, vitamins, fats and other nutrients, and has the characteristics of "fragrant, sweet, tender and fresh", so it is widely eaten and suitable for both meat and vegetables. It is not only an auxi...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 孙俊秀康建平王郁徐坤陈守江谢文渊夏兵兵范文教吕懋国罗素琴王拥军
Owner 四川烹饪高等专科学校
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