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Seasoning of instant pickled vegetable
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A pickle and spice technology, applied in food preparation, food science, application, etc., can solve the problems of poor food safety, low production efficiency, troublesome pickles, etc., reduce the formation of nitrite, and be convenient to carry and use, and easy to use storage effect
Active Publication Date: 2013-08-07
SICHUAN GAOFUJI BIOLOGICAL TECH
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
The disadvantages of natural fermentation are: ①Long fermentation cycle and low production efficiency; ②Unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production
The disadvantages of the traditional method of using old kimchi brine are: 1. it is difficult to realize large-scale industrial production; 2. it is difficult to ensure the consistency of products in different places;
And the kimchi bought in the mall is not fresh due to the long production and storage time.
Home-made kimchi is cumbersome. It needs to be prepared with kimchi salt water, etc., and needs to be cleaned up daily. It cannot meet various indicators such as taste, color, hygiene, and safety. Moreover, kimchi eaten at home is mainly used as a condiment for dishes.
[0003] At present, there are no ingredients for ready-to-eat homemade kimchi that can be used for tourism, family, etc.
Method used
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Examples
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Effect test
Embodiment 1
[0023] Example 1 The brewing and fermentation production of 100g sweet pepper
[0024] Choose a wide-mouthed cup with a volume of not less than 600ml, add about 400ml of normal temperature (25°C) drinking water, and then add 1g of Lactobacillus plantarum powder with strain number SICC1.566 and acidophilus with strain number SICC1.368 Lactobacillus bacteria powder prepared according to the weight ratio of 2:1, and fermentation aids composed of 17g edible salt, 5g glucose, 0.5g tricalcium phosphate, stirred, fully dissolved, and then put into the spice bag, The spices in the bag are composed of star anise, peppercorns, fennel, cinnamon and kaempferum in a ratio of 5:5:5:3:2, with a total weight of 1g, in powder form, and finally washed and cut sweet pepper pieces ( or strips), put it in, let it soak and ferment for about 8 hours, and then it will be mature and edible.
Embodiment 2
[0025] Example two 100g radish soaking fermentation production
[0026] Choose a wide-mouthed cup with a volume of not less than 600ml, add about 300ml of drinking water at 30°C, and then add 1g of Lactobacillus plantarum powder with strain number SICC1.9 and Lactobacillus casei powder with strain number SICC1.350 The lactic acid bacteria powder prepared in a ratio of 2:1, and the fermentation aid composed of 14g edible salt, 5g glucose and 0.5g citric acid, stirred, fully dissolved, and then put into the spice bag, the spice in the spice bag is made of Star anise, fennel, cinnamon, kaempferen and white cardamom are composed in a ratio of 5:5:3:2:1, the total weight is 1g, and it is in powder form. Finally, put the washed and cut radish pieces (or strips) into , let stand, soak and ferment for about 8 hours to mature and eat.
Embodiment 3
[0027] Embodiment three 500g lotus cabbage brewing and fermentation production
[0028] Select a Sichuan kimchi altar with a volume of about 3L, add 2L of drinking water at 40°C, add 2g of Lactobacillus plantarum powder with strain number SICC1.566, Lactobacillus acidophilus powder and strain with strain number SICC1.368 Lactobacillus casei powder with the number SICC1.350 is formulated according to the ratio of 2:1:1, and the fermentation aid is composed of about 75g of edible salt, 22g of glucose, 2g of citric acid and 1g of tricalcium phosphate. Stir, fully dissolve, then put into the spice bag, the spice in the spice bag is composed of star anise, pepper, cinnamon, and kaempferum in a ratio of 5:5:3:2, with a total weight of 2g, in powder form, and finally wash it Put 500g of chopped lotus cabbage leaves into it, let it stand, soak and ferment for about 6 hours, then it will be mature and edible.
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PUM
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Abstract
The invention relates to a seasoning used for preparing pickled vegetable, especially relates to a seasoning composition suitable for household instant pickled vegetable, which belongs to the biology technical field. The seasoning composition of the present invention comprises a lactic acid bacteria powder bag, a fermentation auxiliary agent bag and a spice bag, wherein the weight proportions of the lactic acid bacteria powder, fermentation auxiliary agent and drinking water are: 1-2 grams of lactic acid bacteria powder, 20-100 grams of fermentation auxiliary agent and 300 ml-2L of drinking water, and the water temperature is 20 DEG C-40 DEG C. The burden composition of pickled vegetable can be used for various vegetable types, the pickled vegetable preparation is not influenced by regions, time and environment modification, the pickled vegetable can be prepared whenever needed, is fresh and tasty, and is convenient for carrying and eating; the prepared pickled vegetable is capable of achieving the local flavor and quality of the traditional product, as well as effectively reducing the formation of nitrite, and especially suitable for household, travels and the like.
Description
technical field [0001] The invention relates to an ingredient used for brewing pickles, in particular to an ingredient combination suitable for household ready-to-eat pickles, and belongs to the field of biotechnology. Background technique [0002] The main way of eating pickles is: one shopping mall to buy, two home-made. The fermentation process of kimchi purchased through shopping malls mainly adopts traditional natural fermentation or the method of using old kimchi brine. The disadvantages of natural fermentation are: ① long fermentation cycle and low production efficiency; ② unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production. And the shortcoming of using the traditional method of old sauerkraut brine is: 1. be difficult to realize large-scale industrialized production; And the kimchi that shopping mall buys is because production and storage time are long, and mouthfeel is not fresh. Home-made pickles ar...
Claims
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Application Information
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