Organic pickled tuber mustard and preparation method for same

Abstract

The invention relates to an organic pickled tuber mustard and a preparation method for the same, belonging to the technical field of biology and food. The organic pickled tuber mustard is prepared by adding the following ingredients using the weight of tuber mustard as reference and fermenting to obtain a pickled tuber mustard embryo, and then secondarily fermenting: 5.00-10.00% of non-iodized salt and 0.10-0.30 / ten thousands of directly-poured lactobacillus dry powder, wherein the directly-poured lactobacillus dry powder uses the 'pickle-type paolemei' preparation produced by Sichuan Gaofuji biological technology Co., LTD; and the pickled tuber mustard embryo is secondarily fermented according to the following process steps: detecting and preparing; pouring in a pool and sealing the pool; blending and adding pickling solution; as well as packaging with original pool solution. The organic pickled tuber mustard and the preparation method for the same disclosed by the invention remarkably shorten the maturation time of fermentation, as well as are high in the quality of fermented embryo and good in stability. Simultaneously, in the organic pickled tuber mustard and the preparation method for the same disclosed by the invention, embryo is used as raw material as well as secondarily fermented and regulated to achieve the specified indexes, bagged with original jar fermentation solution, and directly packaged into organic pickled tuber mustard product without any additive.

Description

technical field [0001] The invention relates to Sichuan pickled vegetables, in particular to organic pickled vegetables obtained by combining primary and secondary compound fermentation with organic vegetables as raw materials and a preparation method thereof, belonging to the technical field of biology and food. Background technique [0002] Fermented pickled vegetables account for a relatively large proportion of Sichuan pickled vegetables and are one of the main varieties. There are two methods for processing raw vegetable blanks: one is to use pre-pickled methods, first use 5% salt to use a layer of green vegetables Pickle with a layer of salt for 15-30 days, then turn over the same layer of vegetables and a layer of salt, drain the previously formed pickling water, add water again, and replenish the salinity of the water and vegetables to about 10% of the total, the production cycle for 2-3 months. Because it is pre-cured with low salt, the bitterness and astringency i...

AI Technical Summary

Problems solved by technology

Because it is pre-cured with low salt, the bitterness and astringency in the raw materials are removed, so its quality is better; but the cost of processing according to this method is relatively high, and the number and scale of processing enterprises are limited, which is in a secondary position in the industry , accounting for less than 5.00%

[0003] It is not difficult to see that the existing pickled vegetables products are mostly made by traditional natural fermentation technology or improved traditional natural fermentation technology. Soak the tank for secondary fermentation, and add certain organic acids and other auxiliary materials, thus significantly increasing the cost of the product

We know that pickled vegetables are an essential material for making many dishes, but almost all large-scale processing enterprises use pool soaking technology, and the product quality is not easy to control, generally poor, and cannot be compared with the quality of traditional household altar pickled products

The main difference between the two is that the home-style altar brewing method is lactic acid fermentation that enters the dominant flora of lactic acid bacteria from the beginning, while the two brewing methods adopted by enterprises need a certain amount of time to form the dominant fermentation dominated by lactic acid bacteria fermentation , resulting in varying degrees of adverse changes in the quality of kimchi raw materials before the formation of fermentation, which in turn affects the quality of the product

[0004] So far, processing enterprises have not high requirements on the raw materials for planting green vegetables. The main indicators are only reflected in the variety, weight, output, price, etc., and basically do not care about the internal indicators of heavy metals, pesticide residues, fermentable sugar, etc., and the quality of raw materials Security is not required

[0005] At the same time, due to the open processing technology used in the production of products, it has caused uncontrollable processing in the processing process and formed more harmful components, such as biogenic amines, nitrites, bacterial toxins, etc. The inherent harmful components in raw materials The degradation or adsorption rate is also significantly low, such as nitrate, pesticide residues, etc.

Insufficient fermentation of the product, which eventually leads to the use of excessive preservatives