Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation

Abstract

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.

Description

technical field [0001] The invention relates to a food production method, in particular to a method for making sour bamboo shoots by mixed fermentation of multiple strains. Background technique [0002] Bamboo shoots are a nutritious food with the characteristics of high protein, low fat, low starch, and multi-fiber. In addition, bamboo shoots also contain carotene and vitamin B 1 , B 2 , C and calcium, phosphorus, iron, magnesium and other components needed by the human body, there are at least 16-18 kinds of amino acids with different components, especially lysine, tryptophan, serine, alanine, etc. Glutamic acid, which plays an important role in metabolism, and cystine, which maintains protein configuration, can be used to appetize and invigorate the spleen, clear the intestines and defecate, open the diaphragm and eliminate phlegm, and enhance the body's immunity. In addition, bamboo shoots can also prevent and treat hypertrophy Symptoms such as blood pressure, hyperlip...

AI Technical Summary

Problems solved by technology

The traditional method of sour bamboo shoots is to put the bamboo shoots in an airtight container, add salt water to cover the bamboo shoots, and carry out natural fermentation. At room temperature, the fermentation time is generally more than 20 days. This method takes a long time to ferment. In addition, because it is natural fermentation, it is easy The phenomenon of bacterial contamination or unstable quality between batches is not suitable for large-scale industrial production