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

Abstract

The invention relates to a preparation process of instant seasoning lactic acid bacteria low-temperature fermented sauerkraut. It mainly solves the problem that a large number of miscellaneous bacteria are easy to breed in the environment of 25°C to 35°C in the method of lactic acid bacteria fermenting sauerkraut, causing infection of miscellaneous bacteria, and the problem that the original flavor and taste cannot be restored after dehydration treatment and airtight packaging. The preparation process of the ready-to-eat flavored lactic acid bacteria low-temperature fermented sauerkraut comprises the following steps: 1. cleaning, sterilizing, sterilizing and blanching; ℃ for 35-40 days in a closed deep-layer fermentation at low temperature, and the measured PH value is ≥ 3.5 out of the tank; 3. After shredding, dehydrate and press at a high temperature of 120 ℃ for 3 seconds; 50 grams of fried red oil, 20 grams of edible salt, 5 grams of sesame oil, and 5 grams of monosodium glutamate, stir well, pour it into a container and seal it, and it can be used after 12 hours. The low-temperature fermented sauerkraut preparation process has fast production speed, good taste, is not easy to be infected by miscellaneous bacteria, and has healthy nutrition.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a preparation process of instant seasoning lactic acid bacteria low-temperature fermented sauerkraut. Background technique [0002] Vegetable fermentation is a way to preserve vegetables under certain production conditions by using vegetables as raw materials and using the metabolic activities of beneficial microorganisms and their products. The pickling of sauerkraut is a method for processing and preserving cabbage in large quantities in winter in Northeast my country and North China. Fermented vegetables have become a major feature of the food culture in northern my country because of their unique flavor, easy absorption of nutrients, refreshing taste, and strong sour taste, which meet modern people's requirements for food nutrition and health. [0003] Lactic acid fermented pickled cabbage, which has been widely used in recent years, has a fermentation temperature between 25°C an...

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 The preparation process of seasoning sauerkraut, the preparation process of instant seasoning lactic acid bacteria low-temperature fermented sauerkraut has fast production speed, good taste and is not easy to be infected by miscellaneous bacteria. Full-bodied, light and refreshing, nutritious and healthy, without preservatives and pigments, it is a green and natural healthy food