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...