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Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning

A technology of lactic acid bacteria fermentation and kimchi liquid, applied in the directions of food preparation, application, food science, etc., can solve the problems such as the inability to meet the requirements for the development of products with unique color, fragrance, and large-scale production of kimchi liquid in the factory, and achieve the goal of improving biological safety. Effect

Active Publication Date: 2014-04-09
四川西兴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method will not be able to realize the large-scale production of pickle liquid, nor can it meet the factory's development requirements for unique color and fragrance products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The fermentation making of embodiment one 160.00kg lactic acid bacteria fermented kimchi liquid

[0038] The fermenter chooses a ceramic cylinder with a capacity of 160.00kg. The cabbage raw material is fresh and non-rotten, high-quality raw material with natural color and luster, and the total amount is 54.00kg. Sprinkle salt while the vegetable raw materials are put into the tank, and the amount of salt used is 2.00%, that is, 3.20kg. Among them, 1.07kg is added directly with vegetables, and the rest is added with water. The addition amount of Paulome lactic acid bacteria preparation is 0.50 / 10,000, or 8.00g, the usage amount of glucose is 0.20%, or 0.32kg; the usage amount of compound phosphate is 0.10%, or 0.16kg. Use 108 kg of cold boiled water to dissolve glucose, compound phosphate, Polaroid lactic acid bacteria preparation activation solution and the remaining salt, mix them evenly, pour them into a fermenter, circulate them evenly, and then seal and ferment f...

Embodiment 2

[0039] The fermentation of embodiment two 1000.00kg lactic acid bacteria fermented kimchi liquid is made

[0040] The fermenter chooses a ceramic cylinder with a capacity of 1000.00kg. Cabbage raw materials require fresh, non-rotten, high-quality raw materials with natural color, and the total amount is 333.50kg. Sprinkle salt while the vegetable raw materials are put into the tank, and the amount of salt used is 5.00%, that is, 50.00kg. Among them, 16.67kg is added directly with vegetables, and the rest is added with water. The addition amount of Paulome lactic acid bacteria preparation is 1.00 / 10,000, that is, 100.00g, the usage amount of glucose is 4.00%, that is, 40.00kg; the usage amount of compound phosphate is 0.80%, that is, 8.00kg. Use 667.00kg of cold boiled water to dissolve glucose, compound phosphate, paulome lactic acid bacteria preparation activation solution and the remaining salt and mix them evenly, then pour them into a fermenter, circulate evenly, and the...

Embodiment 3

[0041] Example 3 Fermentation of 30.00 tons of lactic acid bacteria fermented kimchi liquid

[0042] The fermentation vessel chooses a closing fermentation tank with a capacity of 30.00 tons. 50% of the cabbage and 50% of the cabbage raw materials require fresh, non-rotten, high-quality raw materials with natural color, with a total of 10.00 tons. After the vegetables are sorted and cleaned, they enter the pond. Before entering the pond, use salt to make a foundation on the bottom of the fermentation pond, and then sprinkle a layer of salt on each layer of vegetables. The amount of salt used is 8.00%, that is, 8.00kg per 100.00kg, a total of 2400.00kg , of which 800kg is used simultaneously with the vegetables entering the pool, and the rest is added with water; the amount of Polaroid lactic acid bacteria preparation is 0.10 / 10,000, that is, 300.00g, and the amount of glucose used is 2.00%, that is, 600.00kg; the amount of compound phosphate used is 0.50%, or 150.00kg. Use 2...

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Abstract

The invention relates to a preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning, belonging to the fields of biotechnology and food. The preparation method comprises the following technique steps: washing and putting fresh vegetables into a pot, dissolving and evenly mixing glucose, compound phosphate, Paolemei lactobacillus preparation activating fluid and salt with cooled boiled water, then pouring into a fermentation tank, and evenly circulating and sealing for fermentation for 7-25 days, thus obtaining the fermentation pickled vegetable liquor product. The usage amount of the cooled boiled water is twice that of the fresh vegetables, and one the basis of the total weight of the fresh vegetables and cooled boiled water, adding amount of all auxiliary materials are respectively as follows. Compared with the traditional fermentation mode, not only is the fermentation period shortened greatly, but also large-scale production can be realized, and the prepared pickled vegetable liquor is rich in lactobacillus, mellow in acid fragrance, and palatable in mouth feeling.

Description

Technical field [0001] The present invention involves a method of preparation of kimchi solution, especially a preparation method for making and seasoning with direct -cast lactic acid bacteria, which is a biotechnology and food field. Background technique [0002] Kimchi has been inherited as a representative of my country's food culture. At the same time, kimchi, as a healthy and delicious fermented product, has always been loved by the masses. While kimchi has been affirmed, kimchi water is also favored Kimchi water not only contains a variety of microorganisms that are beneficial to the human body, rich vitamins, amino acids, but also their unique taste, fragrance and appetizers have been loved by people.With the continuous development of the economy in recent years, Sichuan cuisine has also developed vigorously across the country, especially Sichuan kimchi, as the "bone of Sichuan cuisine", as a provider of Sichuan cuisine flavor.The development of Sichuan cuisine has led to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2250/61
Inventor 梁华忠董世容谢建将
Owner 四川西兴食品有限公司
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