Quick preparation method for pickled vegetable containing biodiasmin

Abstract

The invention provides a quick preparation method for a pickled vegetable containing biodiasmin. The quick preparation method comprises the following steps of: preparing biodiasmin liquor, preparing pickled vegetable fermentation liquor, preparing a seasoning fermentation liquor, pre-treating and preparing a finished pickled vegetable containing biodiasmin. According to the quick preparation method disclosed by the invention, the pickled vegetable fermentation liquor is independently prepared according to the conventional pickled vegetable production way, and the pickled vegetable fermentation liquor is treated by seasoning to form seasoning fermentation liquor; osmotic dehydration and the brittleness-keeping treatment are carried out on the fresh vegetable to obtain a semi-finished product; and the semi-finished product is pickled by the seasoning fermentation liquor, and the seasoning fermentation liquor is quickened up to permeate into the vegetable through the vacuum treatment to obtain the delicious finished pickled vegetable. The pickled vegetable is prepared by the preparation method disclosed by the invention is low in salt content, short in production time, high in calcium content and biodiasmin content and beneficial to the body health of a user; and moreover, the automation degree of the pickled vegetable processing is improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for rapidly preparing pickles containing active lactic acid bacteria. Background technique [0002] Kimchi is a processed vegetable product that is rich in nutrition, good in flavor and convenient to eat. Many vegetables can be made into kimchi, such as cabbage, Chinese cabbage, carrot, white radish, garlic, cucumber, onion, cowpea, etc. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also increase appetite and help digestion. Kimchi can not only maintain the original color of fresh vegetables, but also has a crisper taste than fresh vegetables, and has a unique flavor. Deeply loved by consumers. In addition, the lactic acid bacteria in kimchi are not only beneficial to intestinal health, but also can actively attack harmful bacteria, prevent the reproduction of th...

AI Technical Summary

Problems solved by technology

[0004] 1. The production cycle is long, and pickles generally need to be brewed for 3-10 days before they can be eaten;

[0005] 2. Kimchi is fermented in the kimchi altar, which is inconvenient to operate and not conducive to production automation;

[0006] 3. Kimchi products have high salt content, and nitrite is easily produced during the fermentation process, which is not conducive to people's health;

[0007] 4. In the way of eating, it is mainly used as a side dish, not suitable for casual consumption;

[0008] 5. Although the kimchi made from the kimchi jar contains certain lactic acid bacteria, the amount is small; and when it is processed into ready-to-eat products in bags, it is easy to reduce the lactic acid bacteria in the kimchi due to the need for sterilization or the addition of preservatives. , or even disappear