Auxiliary material formula for making lactic acid bacteria preserved vegetable and preparation method for product thereof

A technology of lactic acid bacteria and paulome lactic acid bacteria, which is applied in the fields of biotechnology and food, can solve problems such as unstable quality, high operating costs, and uneven fermentation, and achieve the effects of improving biological safety, shortening maturation time, and strong fermentation power

Active Publication Date: 2013-07-10
SICHUAN FUXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to overcome the defects of long fermentation time, unstable quality, uneven fermentation, low product yield and high operating cost in the prior art when making winter vegetables, and provides a preparation method of auxiliary material formula and products thereof for making winter vegetables with lactic acid bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 Wind dehydration production method of winter vegetable raw material

[0043] The raw materials for making winter vegetables are arrow stalks, dark leafy vegetables, and miscellaneous vegetables. Only moderately mature vegetables can be harvested, and the root ends of the vegetables are cut on the spot to facilitate drying. When scribing vegetables, depending on the size of the base, slash once or twice, but do not cut them so that they can be dried in the sun. Put the whole plant of the prepared vegetables on the vegetable rack, let it be exposed to the sun and night dew, and to be exposed to wind and rain. After 3 to 4 weeks, wait until the outer leaves are all chlorotic, the cabbage heart is also shrunken, and the cross-section of the stem at the root end has wilted, or it can be judged according to every 100 kg of fresh vegetables put on the shelf to dry until 23 kg to 25 kg. The wilting raw materials are peeled and cut, and the outer leaves have wither...

Embodiment 2

[0044] Example 2 Preparation method of salt dehydration of winter vegetable raw materials

[0045] Harvest, organize and wash the mature winter vegetable raw materials, weigh them, put them in the air for about 10 days according to 100kg, and get 60kg, with a yield of 60% (G / G), and then put the raw materials on a clean bamboo mat with a layer of vegetables and a layer of salt Turn over evenly until there are no salt grains. The amount of salt used is controlled at 10kg / 100kg, that is, 6.00kg of table salt. After the winter vegetables are softened, put them on the bamboo mat for storage. The purpose of the storage is to drain the water. The storage capacity is 5 tons. Turn over the stock once a day, take it out from the stock after turning it 3 times for mixing, seal and marinate after the filling is full, cover the seal with a plastic film, and then compact it with heavy objects to let the pickling water flow out. The stocking time is 3 days, wait for After the pickling water...

Embodiment 3

[0046] Example 3 jar-packed lactic acid bacteria winter vegetables

[0047] With the winter vegetable raw material that is made by embodiment 1, its moisture is generally 60-65%, adds compound spice powder 1.20kg by every 100 kilograms, sucrose 1.00kg, pickled lactic acid bacteria 12g, spice powder is added while mixing evenly during batching 1. The sucrose should be crushed into 80-mesh fine powder first, and then sprinkled in while mixing. Prepare the Paulome activation solution with a watering can while spraying it in and mixing. Add all the materials and mix evenly, then use a large earthen jar to hold vegetables, and each jar can hold about 100 kilograms of vegetables. Immediately put the spiced dishes into the altar, and when it reaches 1 / 4 of the volume of the entire jar, use a wooden tool from the center of the altar to the side of the altar or pestle or press, and carefully and repeatedly Press the pestle tightly. There should be no gaps or gaps in the altar, or the...

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PUM

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Abstract

The invention relates to an auxiliary material formula for making preserved vegetable by fermentation of direct fed lactic acid bacteria and a preparation method for a preserved vegetable product thereof, and belongs to the biological technology and the field of food. The auxiliary material formula comprises the following components in an adding amount (G / G) on the basis of using a dehydrated preserved vegetable raw material with water content of 60 to 65 percent as weight reference: 10.00 to 15.00 percent of iodine-free salt, 0.50 to 4.00 percent of cane sugar, 0 to 2.00 percent of compositespice, and 0.20 to 1.20 per ten thousands of Paolemei lactic acid bacteria preparation. The preparation method for the lactic acid bacteria preserved vegetable comprises the following steps of: dehydrating the mature preserved vegetable, filling the dehydrated and blended preserved vegetable into a container, and performing fermentation treatment to obtain the preserved vegetable product. Traditional natural airing fermentation can be adopted in the auxiliary material formula, heat insulation fermentation can also be selected, and the fermentation ripening time is remarkably shortened; and the product has better color, aroma and taste, higher freshness, better crispness and good stability.

Description

technical field [0001] The invention relates to an auxiliary material formula for making winter vegetables by direct-throwing lactic acid bacteria fermentation and a preparation method of winter vegetable products, belonging to the fields of biotechnology and food. Background technique [0002] Dongcai is a traditional fermented vegetable product in my country. It is divided into two categories: Beijing (Tianjin) Dongcai and Sichuan Dongcai. The main difference is that the vegetable raw materials used are different. , black leaf vegetables, etc., are not the same in terms of production time. Jingdong vegetables are 6-12 months old, and Chuandong vegetables are 24-36 months old. Chuandong vegetables are more distinctive in terms of appearance, taste, and aroma. Chuandong vegetables are mainly distributed in Nanchong, Neijiang, Yibin, and Dazu in Chongqing, Sichuan Province, and have become local local products. Dongcai originated in the Southern Song Dynasty in 1180, and has ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 高银江曾泽生谢建将
Owner SICHUAN FUXIN FOOD CO LTD
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