Method for preparing pickled cucumbers by fermenting with mixed cultures

Abstract

The invention relates to a food production method, in particular to a method for preparing pickled cucumbers by fermenting with mixed cultures. The method comprises the following steps of: putting common fennel, table salt, white granulated sugar, cayenne pepper and Kaoliang spirit into clear water, adding a seed solution of leuconostoc citreum and lactobacillus plantarum, and stirring uniformly to obtain a pickled cucumber zymogen solution; selecting small dry cucumbers of 10-15 centimeters in lengths, cleaning, draining, adding into a pickle jar, adding shredded onion of which the mass is 5 percent of that of the cucumbers, and pouring the pickled cucumber zymogen solution into the pickle jar till the cucumbers are submerged; and sealing the pickle jar, fermenting at the temperature of 30 DEG C for one day, transferring to the temperature of 15-20 DEG C, and fermenting for 2-3 days to obtain a finished product. The pickled cucumbers produced by using the method disclosed by the invention have the advantages of high fermentation speed, balanced sourness, tender and crisp mouthfeel, rick nutrition, stable batch quality and suitability for large-scale industrial production.

Description

technical field [0001] The invention relates to a food production method, in particular to a method for making pickled cucumbers by fermentation of mixed strains. Background technique [0002] Cucumber is one of the common dishes on the table of Chinese residents. It is not only crisp, tender and fragrant, delicious, but also rich in nutrition. Cucurbitacin C contained in cucumber can improve human immunity and anti-tumor; cucumber is also rich in vitamin E, which can prolong life and anti-aging; cucumber enzyme in cucumber has strong biological activity and can effectively It can effectively promote the metabolism of the body; the alanine, arginine and glutamine contained in cucumber have a certain auxiliary therapeutic effect on liver patients, especially for patients with alcoholic liver cirrhosis, and can prevent and treat alcoholism; Glucoside, fructose, etc. do not participate in the usual sugar metabolism, so diabetics eat cucumbers instead of starchy foods to satisf...

AI Technical Summary

Problems solved by technology

There are two main methods. The first method is to soak cucumbers in sauce prepared with white vinegar and various seasonings for 1-2 days. This method is fast to make, but the sour taste is strong and not soft enough; Put cucumbers and various seasonings in an airtight container, add water to submerge the cucumbers, and carry out natural fermentation. At room temperature, the fermentation time is generally 10-15 days. This method has a pure sour taste, but the fermentation time is longer. In addition, because it is natural Fermentation is prone to bacterial contamination or unstable quality between batches, making it difficult to achieve large-scale industrial production