Technique for preparing pickled cabbages with instant seasoning lactobacillus by low-temperature fermentation

Abstract

The invention relates to a technique for preparing pickled cabbages with instant seasoning lactobacillus by low-temperature fermentation. The invention mainly solves the problem of infectious microbe infection caused by easily generated abundant infectious microbes when fermentation is carried out at 25-35 DEG C, and the problems of incapability of recovering the original and unfavorable mouthfeel after dehydration and closed packaging in the method of fermenting pickled cabbages with lactobacillus. The technique comprises the following steps: 1. cleaning, sterilizing, and blanching; 2. culturing the strain at 15-18 DEG C for growth from the optima growth environment of 25-35 DEG C; carrying out low-temperature closed submerged fermentation at 15-18 DEG C for 35-40 days, and discharging when detecting that the pH value is greater than or equal to 3.5; 3. shredding, carrying out dehydration and squeezing at the high temperature of 120 DEG C for 3 seconds; 4. adding 50g of fried red oil, 20g of table salt, 5g of sesame oil and 5g of monosodium glutamate to every 1000g of squeezed fermented shredded cabbages, uniformly stirring, pouring into a vessel, and sealing, wherein the pickled cabbages can be eaten after 12 hours. The technique for preparing pickled cabbages by low-temperature fermentation has the advantage of high production rate; and the prepared pickled cabbages have favorable mouthfeel, can not be easily infected by infectious microbes, and are nutritional and healthy.

Description

Technical field [0001] The present invention involves a method of food preparation, especially an instant seasonal seasoning of lactic acid bacteria. Background technique [0002] Vegetable fermentation is a way to keep vegetables under certain production conditions with metabolic activities and generics of beneficial microorganisms.Pickled sauerkraut is a method of processing keeping cabbage in winter in northeast and North China in winter.Because of its unique flavors, easy to absorb nutrition, refreshing taste, and rich sour taste, it meets the requirements of modern people on food nutrition and health. It has become a major feature of food culture in the northern region of my country. [0003] In recent years, lactic acid fermented sauerkrauts are commonly used. The fermentation temperature of bacteria is between 25 ° C and 35 ° C. In this environment, it is easy to breed a large amount of mixed bacteria, hinder the growth of lactic acid bacteria, long fermentation cycle, and...

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to overcome the problems in the background technology that lactic acid bacteria fermented sauerkraut is easy to breed a large number of bacteria when fermented at 25°C to 35°C, the taste is mixed and unstable, the fibrous tissue is soft, and the oil and water vegetables are separated after dehydration treatment, and provides a ready-to-eat ...