Making method for fermented olives

Abstract

The invention provides a making method for fermented olives. The method particularly comprises the following steps: cleaning green olives, and soaking the cleaned green olives in 3% of a sodium carbonate solution for 6 hours at the temperature of 20 DEG C; fishing out the soaked green olives, cleaning the green olives which are fished out with clean water 3 times, adding 80% of water, 8% of table salt and 1% of citric acids to the cleaned green olives, and preserving the mixture for 5 hours; fishing out the preserved green olives, draining off the water, and blanching and scalding the green olives of which the water is drained off for 2 minutes at the temperature of 85 DEG C; putting the blanched and scalded green olives into a clean container, adding 60% of warm water which is 40 DEG C, 7% of the table salt, 2% of white sugar, 1% of sodium acetate and 0.03% of nisin to the blanched and scalded green olives, vaccinating 5% of leuconostoc mesenteroides liquid seeds, 10% of lactobacillus plantarum liquid seeds and 0.05% of dried yeast for fruit wine to the green olives, and fermenting the green olives for 5 days at the temperature of 24-26 DEG C to obtain fermented olives.

Description

technical field

[0001] The invention belongs to the field of food processing and relates to a method for preparing fermented olives. Background technique

[0002] Olive, also known as green fruit, the pulp contains protein, carbohydrates, fat, rich in calcium and vitamin C, and can be eaten fresh or processed. Olives are helpful for digestion, and can also relieve gas poisoning, alcoholism and fish and crab allergies. Eating them can clear away heat, detoxify and reduce phlegm. Eating olives often can help digestion, increase appetite, strengthen bones, lower cholesterol levels and blood pressure in the human body, remove free radicals in the body, achieve anti-aging purposes, prevent the formation of carcinogen nitrosamines, promote body balance, and enhance body resistance. It is a nutritious food suitable for all ages.

[0003] Fresh olives have a strong bitter taste and are not suitable for consumption. The bitterness mainly comes from the glucoside oleuropein, which ...