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Method for making serofluid dish

A technology for pulping water and vegetables, applied in the field of fermented vegetables, which can solve the problems of short product storage time, unstable fermentation quality, and easy corruption, etc., to weaken the ability to reduce nitrate, improve food safety, and avoid The effect of corruption fingerprints

Inactive Publication Date: 2013-03-13
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] During the natural fermentation process of water vegetables, they will be affected by many factors such as production seasons, operating sanitation conditions, etc., which are easy to cause corruption
In addition, the use of natural fermentation also has many disadvantages such as long fermentation period, unstable fermentation quality, short product storage time, and is not conducive to factory, large-scale and standardized production.

Method used

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  • Method for making serofluid dish

Examples

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Effect test

preparation example Construction

[0037] Contains CaCO 3 Preparation of the MRS medium: first weigh the CaCO 3 Add an appropriate amount of distilled water to make a turbid solution, and sterilize it separately with the prepared MRS agar medium, and then mix the two on a clean bench before performing the subsequent operation of the mixed bacteria plate culture method.

[0038] Yeast: activate the fermented liquid of scallops in YPD liquid medium and vibrate with a vortex shaker to disperse the bacteria evenly, dilute them in gradient, streak and purify them on the YPD plate, pick typical colonies for microscopic examination, and separate and purify for many times , until pure colonies were obtained.

Embodiment 1

[0040] A kind of method of making water dish, comprises the following steps:

[0041] 1) Clean the vegetables (such as celery) used to make water vegetables, blanch them in boiling water for 2 minutes, cool and drain and cut into sections;

[0042] 2) Mix water and 3.0% flour by weight evenly, boil and keep for 2-5 minutes, and get noodle soup after cooling;

[0043] 3) Add noodle soup with 70% of the volume of the container into the container, add 0.2 times the mass of the noodle soup with cut vegetables, cover, boil and keep for 2-10 minutes, then cool to 33-40°C;

[0044] 4) Inoculate yeast and lactic acid bacteria with an inoculum of 8% of the volume of the noodle soup, in which the volume ratio of lactic acid bacteria: yeast liquid is 1:1; after the container is covered, ferment aerobically at 33°C 3 to 6 days, stirring once every 24 hours, after the fermentation is completed, the rice water dish is obtained.

[0045] The contents of microorganisms in the yeast liquid a...

Embodiment 2

[0051] A kind of method of making water dish, comprises the following steps:

[0052] 1) Clean the vegetables used to make the water vegetables, blanch them in boiling water for 3 minutes, cool and drain and cut into sections;

[0053] 2) Mix water and 5.0% flour by weight evenly, boil and keep for 5-10 minutes, and get noodle soup after cooling;

[0054] 3) Add noodle soup with 60% of the volume of the container into the container, add 0.2 times the mass of noodle soup with cut vegetables, cover, boil and keep for 2-10 minutes, then cool to 40-48°C;

[0055] 4) Use 10% and 5% of the volume of the noodle soup to inoculate yeast and lactic acid bacteria liquid respectively, where the volume ratio of lactic acid bacteria liquid: yeast liquid is 0.5:1; Ferment for 3 to 6 days, stir once every 24 hours, and obtain scallops after the fermentation is completed.

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Abstract

The invention discloses a method for making serofluid dish. The method comprises the following steps of: making the serofluid dish by vaccinating a composite strain of saccharomycetes and lactic acid bacteria; respectively vaccinating bacteria liquids of the saccharomycetes and the lactic acid bacteria by using a vaccination amount with 5-15% of surface liquid volume, wherein a volume ratio of the bacteria liquid of the saccharomycetes to the bacteria liquid of the lactic acid bacteria is (0.2-1):1; fermenting at a temperature of 30-43 DEG C for 3-6 days and stirring for one time per 24 hours, so as to obtain the serofluid dish after fermentation. According to the method provided by the invention, the serofluid dish obtained by vaccinating the composite strain of the saccharomycetes and the lactic acid bacteria for fermenting has the advantages of rapid souring, pure sour taste, rich nutrient substance, long storage time, fresh scent of smell and specific smell of the fermentation of the saccharomycetes and the lactic acid bacteria, and higher and more stable quality.

Description

technical field [0001] The invention belongs to the technical field of making fermented vegetables, and relates to a method for making pulpy vegetables. Background technique [0002] Shuishui vegetable is a traditional fermented vegetable in Northwest my country, such as Shaanxi and Gansu. Its slurries have the functions of clearing away heat and relieving heat, appetizing and quenching thirst, regulating middle and entraining qi, regulating viscera, relieving restlessness and reducing blood pressure. [0003] During the natural fermentation process, the water vegetables will be affected by many factors such as production seasons, operating sanitation conditions, etc., which are easy to cause corruption. In addition, the use of natural fermentation also has many disadvantages such as long fermentation period, unstable fermentation quality, short product storage time, and unfavorable for industrialization, large-scale and standardized production. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/105A23L19/20A23L7/104
Inventor 吕嘉枥李良凤
Owner SHAANXI UNIV OF SCI & TECH
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