Fast fermentation method of green leaf mustard

Abstract

The invention discloses a fast fermentation method of green leaf mustard. The fast fermentation method comprises three procedures including pretreatment, salting and sealing of a pool, wherein the salting procedure also comprises four substeps of salting lower green leaf mustard, adding auxiliary materials and aged salt water, crudely extracting myrosase and adding lactic acid bacteria. The fast fermentation method disclosed by the invention has the advantages that due to addition of glucose, the concentration of substrates can be increased, the growth factors of the lactic acid bacteria can be increased and the growth of the lactic acid bacteria can be accelerated; the green leaf mustard contains myrosinase for inhibiting the growth of the lactic acid bacteria, and due to addition of the myrosase, the myrosinase can be damaged and the fast fermentation of the green leaf mustard can be promoted; since the naturally-fermented lactic acid bacteria is insufficient, the acidity of the salted green leaf mustard can be increased. The fast fermentation method disclosed by the invention has the characteristics that the fermentation of the lactic acid bacteria can be accelerated, the acidity of the leaf mustard can be increased and the salting and fermentation time for the leaf mustard can be shortened.

Description

technical field [0001] The invention relates to a rapid fermentation method of mustard greens, which belongs to the field of food processing. Background technique [0002] Mustard is an annual or biennial herb of the Brassicaceae Brassica family. It is a famous specialty vegetable in China. It is native to China and is a commonly used vegetable cultivated all over the country. It is mostly distributed in the provinces south of the Yangtze River. The main and lateral roots of mustard are distributed in the soil layer of about 30 cm. The stems are shortened stems, and the leaves are born on the shortened stems. They have shapes such as ellipse, oval, obovate, and lanceolate. The leaves are green and dark green. , light green, yellow-green, green stripes or purple. It is rarely cultivated in European and American countries and originated in Asia. Li Shizhen's "Compendium of Materia Medica" records the medical value of medical mustard. Mustard greens like to be cool and moist...

AI Technical Summary

Problems solved by technology

[0004] In order to meet the requirements of industrial production, direct-throwing lactic acid bacteria are often added to mustard salting ponds, which can greatly shorten the fermentation time and increase the acidity of salted vegetables. However, due to the influence of environmental factors such as low temperature and high salt of lactic acid bacteria, the growth of functional lactic acid bacteria is slow. , the fermentation time is too long, and the salted green mustard still has the problem of ideal acidity