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Biological method for quickly preparing fermented pickle

A biological method and kimchi technology, applied in food preparation, food science, application and other directions, can solve the problems of inability to produce flavor, single flora, and uniqueness, and achieve the effect of shortened fermentation cycle, good product quality and good flavor.

Inactive Publication Date: 2012-07-11
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the bacteria used are lactic acid bacteria and the flora is single, and in the specific environment of the kimchi making substrate, it is impossible to produce kimchi products with unique flavor and high quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The product and technical solutions in this example are outlined below:

[0030] The number of living cells of each strain in the compound bacterial powder product is as follows: Lactobacillus rhamnosus is 10*10 9 per gram, the number of Acetobacter is 1*10 9 pc / g, the number of viable yeast is 0.5*10 8 pcs / g.

[0031] In this example, the production method of the composite bacteria powder is as follows: respectively prepare Lactobacillus rhamnosus, Acetobacter, yeast bacteria powder, starch and dextrin to obtain the above-mentioned ratio product.

[0032] The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, preferred strains of Acetobacter cicc7012, Saccharomyces cerevisiae cicc1526.

Embodiment 2

[0033] Embodiment 2 is basically the same as Example 1

[0034] The number of living cells of each strain in the compound bacterial powder product is as follows: Lactobacillus rhamnosus is 20*10 9 per gram, the number of Acetobacter is 0.5*10 9 pc / g, the number of viable yeast is 0.1*10 8 pcs / g. The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, preferred strains of Acetobacter cicc7016, and Saccharomyces cerevisiae cicc1413.

Embodiment 3

[0036] 100 kg of Chinese cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose, 1 kg of Chinese pepper, 0.1 kg of star anise, 0.1 kg of kaempferen, 0.1 kg of weed, and 20 grams of compound bacteria powder. Keep container tightly closed. Control the temperature at 30°C for 10 hours of pre-fermentation, then control the temperature at 20°C for 15 hours of post-fermentation; after fermentation, use a dehydration equipment to remove water, add 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of monosodium glutamate pulverized mixed solution, kimchi is mixed with the above-mentioned seasoning mixed solution to be the pickled vegetable product.

[0037] Composite bacteria powder adopts example 1 product among this example.

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Abstract

The invention discloses a biological method for quickly preparing fermented pickle, belongs to the field of vegetable deep processing and in particular relates to a method for producing the pickle by using composite bacteria powder. The invention solves the technical problem to quickly produce the high-quality fermented pickle. The method comprises the following main steps of: (1) adding materials and sealing: cutting vegetable raw materials, putting into a container, adding the composite bacteria powder containing acetobacter aceti and saccharomyces cerevisiae, and auxiliary materials containing table salt, and sealing the container; (2) fermenting: performing early fermentation at the temperature of between 23 and 26DEG C, performing after fermentation at the temperature of between 15 and 25DEG C, and controlling the total fermentation time to be 20-24hours; and (3) dehydrating and blending: removing water from the pickle after the fermentation is finished, adding seasonings, and uniformly mixing. The method is suitable for pickle production in different scales, the production time can be obviously shortened, and the pickle product is rich in nutrients and pure in taste; and the product has a wide application prospect in the fixed of pickle production.

Description

Technical field: [0001] The invention belongs to the field of deep processing of vegetables, in particular to a method for producing kimchi by using compound bacterial powder. technical background: [0002] Kimchi is a unique and popular fermented vegetable product with a long history. Its production process can be traced back to more than 2,000 years ago, and it has been recorded in the ancient books "Zhou Li", "Mao Shi" and "Yili" in the pre-Qin period. The kimchi altar, the container for making it, first appeared around the Han Dynasty and has been popular all over the world. For thousands of years, kimchi has been talked about by the world for its fresh and sour, crisp and fragrant, refreshing and delicious, long-lasting aftertaste, appetizing, and appetite-enhancing effects, attracting many consumers at home and abroad. [0003] Kimchi is a vegetable product produced by fermenting "cold processing". Due to the uniqueness of the processing technology and production me...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 苏俊李政李绩
Owner XINJIANG AGRI UNIV
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