Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable

Abstract

The invention discloses an anhydrous rapid preparation method of a low-nitrite lactic acid-fermented vegetable. The method comprises the following steps: cleaning and draining off a to-be-fermented vegetable, and segmenting according to the requirements; and adding 1.5%-3.3% of salt and 0.05%-0.35% of functional bacteria powder according to the weight of the vegetable, mixing evenly, and fermenting at a room temperature for 1-4 days, so as to obtain the fermented vegetable product. The low-nitrite lactic acid-fermented vegetable is fast to ferment, low in nitrite and salt content, free of extra addition of water, and simple in production process.

Description

Technical field [0001] The invention involves the field of food processing technology, which specifically involves a waterless preparation method for low nitrite fermented vegetables. Background technique [0002] Fermented vegetables are a type of food made by humans cleverly using beneficial microorganisms. It has a unique flavor and enriches our diet life. [0003] Kimchi is one of the representatives of fermented vegetables. Due to the uniqueness of its fermentation process and production method, the product retains good vegetable nutritional content and sensory quality.favorite. [0004] After thousands of years of development, the kimchi production process has been continuously innovated and improved, but all of them are soaked and fermented. There are the following problems: First, the production cycle is long, the efficiency is low. Generally, the kimchi requires 5-15 days to eat.In order to solve this problem, the industry uses biological methods, that is, artificially...

AI Technical Summary

Problems solved by technology

[0004] After thousands of years of development, the kimchi production process has been continuously innovated and improved, but they all adopt the soaking and fermentation method, which has the following problems: First, the production cycle is long and the efficiency is low. Generally, kimchi needs to be soaked for 5-15 days before it can be eaten

In order to solve this problem, the industry often uses biological methods, that is, artificially inoculate a large number of strains in the fermentation broth to achieve rapid fermentation, and at the same time, it is supplemented by high-tech means such as multi-stage ultra-high pressure fermentation broth infiltration technology, ultrasonic salting / tasting, etc., leading to further development. Increased production cost; the 2nd, when making pickles, need to submerge vegetables with water, need a large amount of water, salt, seasoning etc., and pickles water is not used for edible, causes the waste of water; 3rd, in fermentation process, in vegetables A large amount of nitrate is reduced to nitrite, and long-term consumption affects human health; fourth, due to the long fermentation time, in order to inhibit the growth of bacteria other than lactic acid bacteria, a large amount of salt is added, resulting in high salt content in the finished product, tissue softening and even hydration. Taste too salty etc.

In addition, the discharge of high-salt wastewater seriously pollutes the environment; fifth, when adding auxiliary materials, it is necessary to consider the dilution effect of a large amount of water in the fermentation broth on the seasoning effect of auxiliary materials