Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method

Abstract

The invention discloses a Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method, the microbe fungus-agent comprises bacterium powder 2 and bacterium powder 3. The preparation method comprises the following steps: 1) bacterium powder 2 preparation, 10L of Leuconostoc mesenteroide CGMCC 1.20 bacterial strain nutrient solution with logarithm proliferation is introduced in a fermentation tank with volume of 1000 L for culture; 2) bacterium powder 3 preparation, 5L of logarithm proliferation Lactobacillus plantarum CICC 6067 nutrient solution, 5L of lactobacillus brevis CICC 6042 nutrient solution and Pediococcus acidilactici CGMCC 1.4 nutrient solution are respectively introduced in the fermentation tank with volume of 1000 L for co-culture; mixing the bacterium powder 2 and the bacterium powder 3 according to ratio of 1:1(weight), vacuum packaging to obtain the Sichuan pickled vegetable leaf vegetable fermentation compound fungus-agent. The fermentation time can be shortened, the uniform quality of the fermented pickled vegetable can be ensured, the influence of natural environment on fermentation can be eliminated, and traditional pickled vegetable local flavor can be reproduced, compared with the traditional Sichuan pickled vegetable, the fermented Sichuan pickled vegetable has no obvious difference on local flavor.

Description

technical field [0001] The invention relates to a Sichuan pickle leafy vegetables fermentation composite bacterial agent and a preparation method thereof. Background technique [0002] Kimchi is a kind of vegetable food made from various fresh vegetables and fermented by lactic acid bacteria in a low-salt solution. Sichuan is one of the main producing areas of pickles in my country. Sichuan kimchi is famous for its fresh and pure acidity, crisp and tender aroma, long aftertaste, and appetizing. It can not only be eaten as a side dish, but also an indispensable seasoning dish for Sichuan cuisine, known as "the bone of Sichuan cuisine". [0003] "The world's kimchi looks at China, and the Chinese kimchi looks at Sichuan." Sichuan kimchi is a typical representative of kimchi in my country. Its production history can be traced back to the Shang and Zhou Dynasties 3,000 years ago. ". In recent years, with the improvement of people's understanding of the biological function an...

AI Technical Summary

Problems solved by technology

However, because the above fermented bacterial agents are single in bacteria or the vegetable raw materials are not highly targeted, there are certain differences in the flavor of fermented pickles compared with traditional Sichuan pickles, so they are subject to certain limitations in application.