Fermented crystal allium chinense and preparation method thereof
A technology of scallions and crystals, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems of easy browning of scallions, poor flavor of scallions, and yellowing of color, so as to avoid browning Effects of yellowing, reduction of salt consumption, and quality improvement
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[0022] Example 1 A fermented crystal hot pepper and a preparation method thereof, the specific steps are as follows:
[0023] (1) Take 1kg of good-quality lotus, remove impurities, then wash it with clean water, and shape it;
[0024] (2) Add 2 kg of lactic acid with a concentration of 2% (v / v) to the scallops obtained in step (1), and soak for 4 hours at room temperature;
[0025] (3) Take the scallops obtained in step (2), drain them, and then quickly freeze them at -18°C for 18 hours;
[0026] (4) Based on the quality of frozen scallions obtained in step (3), add 1% (w / w) L-cysteine, 4% (w / w) salt, 1% (w / w) lactic acid, 1% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 1:1:1, and the mixture is fermented at 15°C for 30 days;
[0027] (5) Take out the scallops obtained in step (4), add seasoning, packaging and sterilization to obtain fermented scallops.
Example Embodiment
[0028] Example 2 A fermented crystal hot pepper and a preparation method thereof, the specific steps are as follows:
[0029] (1) Take 1kg of good-quality scallops, remove impurities, and then clean them for shaping;
[0030] (2) Add 2kg of lactic acid with a concentration of 6% (v / v) to the scallops obtained in step (1) and soak at room temperature for 24 hours;
[0031] (3) Take the scallops obtained in step (2), drain them, and then quickly freeze them at -18°C for 36 hours;
[0032] (4) Based on the quality of frozen scallions obtained in step (3), add 1% (w / w) L-cysteine, 8% (w / w) salt, 3% (w / w) lactic acid, 4% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 2:2:1, and the mixture is fermented at 25℃ for 6 days;
[0033] (5) Take out the scallops obtained in step (4), add seasoning, packaging and sterilization to obtain fermented scallops.
Example Embodiment
[0034] Example 3 A fermented crystal hot pepper and a preparation method thereof, the specific steps are as follows:
[0035] (1) Take 1kg of good-quality scallops, remove impurities, and then clean them for shaping;
[0036] (2) Add 4% (v / v) lactic acid to the scallops obtained in step (1) and soak at room temperature for 14 hours;
[0037] (3) Take the scallions obtained in step (2), drain them, and then quickly freeze them at -18°C, and the time is controlled to 27h;
[0038] (4) Based on the quality of frozen scallions obtained in step (3), add 1% (w / w) L-cysteine, 6% (w / w) salt, 2% (w / w) lactic acid, 2.5% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 1:1.5:1, and the mixture is fermented at 20°C for 18 days;
[0039] (5) Take out the scallops obtained in step (4), add seasoning, packaging and sterilization to obtain fermented scallops.
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