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Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof

A brewing method and secondary fermentation technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as comparative analysis of the quality of the secondary fermentation processed products of soaked mustard that have not yet been seen, and achieve rich and delicious flavors and better flavors Effect

Inactive Publication Date: 2013-03-06
湖北山乡食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through literature search, there is no comparative analysis of the secondary fermentation processing and product quality of pickled mustard

Method used

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  • Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof
  • Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof
  • Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0069] The production technology example of embodiment 1 instant pickles

[0070] A kind of ready-to-eat soaked mustard greens after opening the bag, which is obtained by secondary fermentation and soaking with the raw materials of the following components in terms of parts by mass:

[0071] 100 parts mustard greens;

[0072] 300 parts of saline with a mass concentration of 16%;

[0073] 200 parts of saline with a mass concentration of 10%;

[0074] 3 parts glutinous rice mash;

[0075] 1 part red sugar cane;

[0076] 2 parts shredded ginger;

[0077] Red pepper: 3 parts, make it into pickled red pepper;

[0078] 16 servings of chili red oil;

[0079] MSG 0.1 part;

[0080] The bacteria content is greater than 10 7 1 part of lactic acid bacteria per ml, i.e. 1 part of tetradococcus halotolerant;

[0081] The bacteria content is greater than 10 7 1 portion of lactic acid bacteria per ml 2 Shanghai Brewing 1.08;

[0082] It is prepared according to the following steps...

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Abstract

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and specifically relates to the growth change of lactic acid bacteria, the change of ingredients and flavor characteristics in the processing of mustard greens, through the secondary fermentation of high osmotic pressure-resistant lactic acid bacteria and low osmotic pressure-resistant lactic acid bacteria, brewed to produce aroma Crunchy, refreshing, sour and fresh, pickled mustard greens with pleasant color. Background technique [0002] my country's kimchi fermentation technology has a profound cultural background and historical accumulation. With the deepening of people's research on lactic acid bacteria fermentation, the kimchi production industry has continuously integrated modern connotations into its inheritance. Mustard is one of the most famous raw materials in my country's processed food. It has a production history of more than 100 years. It is a raw material pickled product with exc...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 丁士勇
Owner 湖北山乡食品有限公司
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