Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof

Abstract

The invention relates to a method for preparing pickled vegetable by a silage fresh fruit sugar biology fermentation preparation as well as a technology thereof, the pickled vegetable is composed of vegetable, the fresh fruit sugar biology fermentation preparation, lactic acid, sodium lactate, citric acid, chitosan, salt and streptomycin, the pickled vegetable which is pickled by the fresh fruit sugar biology fermentation preparation, the solution of the pickled vegetable has the advantages of transparency, stabilization and good mouthfeel, according to the fermentation technology, salt can be greatly reduced, fermentation time is shortened, resource is saved, and the pickled vegetable has the advantages of good quality, salubrity and safe usage. The fermented preparation is repeatedly usable after being processed, and has the advantages of saved cost, time-saving and labor-saving, environmental protection, no pollution and zero discharge, and can realize large scale industrial production.

Description

Technical field: [0001] The invention relates to the preparation and technology of pickled vegetables, a bio-fermentation preparation of silage fresh fructose, which belongs to the category of fruit and vegetable processing. Background technique: [0002] The traditional kimchi production process generally adopts high-salt, long-time pickling process. This high-salt long-term pickling process has many disadvantages. Although high-salt has a certain antiseptic effect, it affects the taste of the product and has negative effects on human health. Long-term consumption can easily cause cardiovascular diseases. In addition, soaking fermented kimchi for a long time will produce nitrate or nitrite, which can easily induce cancer. For this reason, people wish to have a kind of low-salt, short-time soaking fermentation process to produce kimchi. Invention content: [0003] The invention relates to the preparation and process of pickled vegetables, a bio-fermentation preparation o...

AI Technical Summary

Problems solved by technology

This high-salt long-term pickling process has many disadvantages. Although high-salt has a certain antiseptic effect, it affects the taste of the product and has negative effects on human health. Long-term consumption can easily cause cardiovascular disease

In addition, soaking fermented kimchi for a long time will produce nitrate or nitrite, which can easily induce cancer

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