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Leavening agent for lowering nitrate content of vegetables and method for preparing leavened vegetables by leavening agent

A technology of nitrate content and fermented vegetables, applied in the field of deep processing of vegetables, can solve problems such as toxic chemical reagents, adverse human health, etc., and achieve the effects of crisp and tender texture, pure taste and strong aroma

Inactive Publication Date: 2013-04-03
TAIYUAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for production of foods that smell like milk or vinegar without adding harmful chemical ingredients such as preservatives during processing. These flavors can be added at any time while still maintaining their original quality when preserved under refrigerated conditions overnight.

Problems solved by technology

This patented technical problem addressed in this patent relates to reducing or eliminating excess amounts (called nitrogen) found naturally occurring within plants during their growth cycle through processes like fertilation with nitrites derived therefrom. These compounds have negative side benefits when ingested without causing damage to humans' organs. However, they should still be considered safe even though they could potentially lead to certain types of disease called neurology disorders associated with high chloride levels in cerebral tissue.

Method used

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  • Leavening agent for lowering nitrate content of vegetables and method for preparing leavened vegetables by leavening agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The present invention is achieved through the following technical solutions: the processing technology of low-nitrate fermented vegetables, including the following processing steps: (1) pickle 1000g of cabbage with 60g of salt for about 3 hours, wring out the water and cut it, then boil it and rinse it with cold water After draining, put it into a fermentation container and compact it; (2) Add 2500 ml of starter and mix well, seal the fermentation container, and put it in the room for fermentation. The fermentation time is two weeks at a temperature of 20-25°C; (3) Fermented vegetables are obtained after the fermentation is completed; (4) Fermented vegetables are processed, packaged and sterilized to obtain low nitrate and nitrite fermented vegetable products ;

[0020] The preparation method of the starter is as follows: add 100 grams of table salt to boil and cool to room temperature, add 20 milliliters of fermented bacteria liquid, 250 milliliters of tomato juice, 25...

Embodiment 2

[0025] The present invention is achieved through the following technical scheme: the processing technology of low-nitrate fermented vegetables, including the following processing steps: (1) marinate 1000g radish with 70g salt for about 3 hours, squeeze out the water, boil and rinse with cold water After draining, put it into a fermentation container and compact it; (2) Add 3000 ml of starter and mix well, seal the fermentation container, and put it in the room for fermentation. Ferment for 15 days at a temperature of 20-25°C; (3) Fermented vegetables are obtained after fermentation; (4) Fermented vegetables are processed, packaged and sterilized to obtain low-nitrate and nitrite vegetable products;

[0026] The preparation method of the starter is as follows: add 90 grams of table salt (3%) to boil and cool to room temperature, add 30 milliliters of fermented bacteria liquid, 250 milliliters of tomato juice, 250 grams of glucose, 500 milliliters of fish sauce, and add cold boil...

Embodiment 3

[0031] The present invention is achieved through the following technical scheme: the processing technology of low-nitrate fermented vegetables, including the following processing steps: (1) pickle 1000g cucumber with 80g salt for about 3 hours, wring out the water and divide it, then boil it and rinse it with cold water After draining, put it into a fermentation container and compact it; (2) Add 4000 ml of starter and mix well, seal the fermentation container, and put it in the room for fermentation. Ferment for 20 days at a temperature of 20-25°C; (3) Fermented vegetables are obtained after fermentation is completed; (4) Fermented vegetables are processed, packaged and sterilized to obtain low nitrate and nitrite fermented vegetable products;

[0032]The preparation method of the starter is as follows: add 80 grams of table salt (2%) to boil and cool to room temperature, add 40 milliliters of fermented bacteria liquid, 250 milliliters of tomato juice, 250 grams of glucose, 500...

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Abstract

The invention belongs to the field of deep processing of vegetables, particularly relates to a leavening agent for lowering nitrate content of vegetables and a method for preparing leavened vegetables by the leavening agent, and aims at providing the leavening agent which is harmless and safe to human bodies and capable of effectively lowering the nitrate content of vegetables as well as the method for preparing the leavened vegetables by the leavening agent. According to an adopted technical scheme, the following raw materials in parts by weight are adopted: 0.8-5 parts of leavening bacteria liquid, 1.5-4.5 parts of salt, 8-12 parts of tomato juice, 8-12 parts of glucose, 18-23 parts of fish sauce and 100 parts of sterile water, wherein the leavening bacteria liquid refers to bacterium suspension of lactobacillus pentosus (CGMCC No.1919). The leavening agent and the method are widely applied to the leavening field of lowering the nitrate content of vegetables.

Description

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Claims

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Application Information

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Owner TAIYUAN NORMAL UNIV
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