Method for preparing colorful pickled radishes by pre-cooked tasty bag type fermentation liquor penetration technology

Abstract

The invention discloses a method for preparing colorful pickled radishes by a pre-cooked tasty bag type fermentation liquor penetration technology. The method comprises the steps of performing vacuum pre-cooking on white radishes, green radishes, red radishes and carrots, which serve as main raw materials, until the raw materials are tasty, air-drying the raw materials, packaging the raw materials and fermentation liquor in a certain ratio together into a bag, and putting the bag under the temperature of 15-20 DEG C for low-temperature fermentation for 24-36 hours, thus obtaining the colorful pickled radishes. According to the technology disclosed by the invention, the yield is improved by 200-300 percent; the salting time is shortened by 65-75 percent; the technology is simple and convenient; industrial production is easy to implement; the fermentation time is shortened by 70-80 percent; the high-salt sewage emission is relieved by 70-90 percent; by virtue of the low-temperature bag type fermentation, the nutritional value and the commodity value of the pickled radishes are retained to the maximum extent; the pickled radishes are attractive in color and rich in nutrition and have wide market prospect.

Description

technical field [0001] The application belongs to the technical field of food processing, and relates to a method for preparing colorful pickled radishes by precooking flavor bag-type fermented liquid infiltration technology. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. Because of its light and refreshing taste, appetizing and regulating qi, etc., it has become a popular accompaniment food. Due to its special processing method, kimchi can greatly maintain the rich V in vegetable raw materials. A , V B1 , V B2 , V C , Ca, Fe, P, protein, cellulose and other nutrients. At the same time, kimchi is fermented with the help of beneficial microorganisms dominated by lactic acid ba...

AI Technical Summary

Problems solved by technology

However, the salting time is longer and difficult to taste; the traditional old salt water fermentation is not easy to be controlled and the quality of pickles is unstable, and a large amount of salt water left after fermentation is unfavorable for processing and polluting the environment; and the raw materials of pickled radish are prepared by traditional methods , taste are single, can not meet the demand of the market