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Sedum aizoon lactic acid bacterium fermentation method

A technology of lactic acid bacteria fermentation and cultivation of cabbage, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor control of salt concentration, easily damaged and incomplete vegetable shape, high nitrite concentration, etc., and achieve complete vegetable shape No breakage, strong taste, low nitrite effect

Inactive Publication Date: 2015-11-04
WENGAN JINYANG AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current technologies for making cabbage from Chinese cabbage are natural fermentation, which is slow in lactic acid fermentation, has a long fermentation cycle, high acidity, and poor control of salt concentration, all of which will promote the growth of miscellaneous bacteria. , thus increasing the generation of nitrite, leading to a higher concentration of nitrite, and nitrite is a carcinogen, which is very harmful to the human body
When using existing methods to make sauerkraut, in order to avoid or alleviate the peculiar smell of sauerkraut, additives for removing peculiar smell are often added. Although the addition of additives ensures the local flavor of sauerkraut, long-term consumption is harmful to the human body.
In addition, the pickled cabbage prepared by the existing method is easily damaged and incomplete.

Method used

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  • Sedum aizoon lactic acid bacterium fermentation method
  • Sedum aizoon lactic acid bacterium fermentation method
  • Sedum aizoon lactic acid bacterium fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. Selection of raw materials: Choose fresh, crisp and tender cabbage with no pests and uniform length;

[0054] 2. After washing the cabbage, boil it in boiling water for 3mm and cool it to normal temperature. Put the cabbage and salt into the fermentation tank by using a layer of cabbage and sprinkle a layer of salt, and sprinkle the amount of salt in the fermentation tank The quality is 8% of the quality of Yangxincai, and the gradient ratio of salt consumption is controlled as follows: from the bottom of the pool to 1 / 3 of the depth of the pool: from 1 / 3 to 2 / 3 of the depth of the pool: from 2 / 3 of the depth of the pool to the top layer = 80 :100:120;

[0055] 3. Pressing the tank: After pressing the tank with nets, planks and wooden strips in turn, add clear water to the fermentation tank until the wooden strips are submerged by 1-2cm; the weight ratio of added salt to glucose is 10:3;

[0056] 4. Add auxiliary materials: add salt and glucose to the fermentati...

Embodiment 2

[0065] 1. Selection of raw materials: Choose fresh, crisp and tender cabbage with no pests and uniform length;

[0066] 2. After washing the cabbage, boil it in boiling water for 5mim and cool it to normal temperature. Put the cabbage and salt into the fermentation tank by sprinkling a layer of cabbage with a layer of salt, and sprinkle the amount of salt in the fermentation tank The quality is 10% of the quality of Yangxincai, and the gradient ratio of salt consumption is controlled as follows: from the bottom of the pool to 1 / 3 of the depth of the pool: from 1 / 3 of the depth of the pool to 2 / 3 of the depth: from 2 / 3 of the depth of the pool to the top layer = 80 :100:120;

[0067] 3. Pressing the tank: After pressing the tank with nets, planks and wooden strips in turn, add clear water to the fermentation tank until it is submerged by 2 cm of the wooden strips; the weight ratio of added salt to glucose is 10:3;

[0068] 4. Add auxiliary materials: add salt and glucose t...

Embodiment 3

[0077] 1. Selection of raw materials: Choose fresh, crisp and tender cabbage with no pests and uniform length;

[0078] 2. After washing the cabbage, boil it in boiling water for 2mim and cool it to room temperature. Put the cabbage and salt into the fermentation tank with a layer of cabbage and a layer of salt, and sprinkle the amount of salt in the fermentation tank The quality is 6% of the quality of cabbage, and the gradient ratio of salt consumption is controlled as follows: from the bottom of the pool to 1 / 3 of the depth of the pool: from 1 / 3 to 2 / 3 of the depth of the pool: from 2 / 3 of the depth of the pool to the top layer = 80 :100:120;

[0079] 3. Pressing the pool: After pressing the pool with nets, planks and wooden strips in turn, add clear water to the fermentation tank until the wooden strips are submerged by 1cm; the weight ratio of added salt to glucose is 10:3;

[0080] 4. Add auxiliary materials: add salt and glucose to the fermentation tank, so that th...

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Abstract

The present invention discloses a sedum aizoon lactic acid bacterium fermentation method which comprises the following steps: (1) selecting raw materials; (2) putting into a tank; (3) pressing the tank; (4) adding accessory materials; (5) activating lactic acid bacteria; (6) circulating; (7) sealing the tank; (8) fermenting; and (9) maturing. When the sedum aizoon is fermented, no odour removing additives are added. The fermented sedum aizoon has a pure and authentic sour taste, is mellow in flavor, moderate in acidity, has a relative thick aroma of pickled Chinese vegetables and no odour, and is good in brittlement, intact and free of damage in vegetable appearances, is short in fermentation period, low in nitrite content, easy in obtaining raw materials, and simple in technology.

Description

technical field [0001] The invention relates to a fermentation method of cabbage cultivation, in particular to a lactic acid bacteria fermentation method of cabbage cultivation. Background technique [0002] Yangxincai, according to the Chinese name Feicai in "Botany", the Latin name is Sedum. It is native to East Asia, distributed in Northeast China, North China, and East China. It grows in forest margins on hillsides, under forests in valleys, shrubs, and damp places on river banks. Fleshy roots, thick and clustered stems, clustered single leaves, fleshy leaves, yellow flowers. The young shoots, stems and leaves of Nourishing Heart and Calming Vegetables can be eaten fried, boiled, cold or made into soup. In addition to being fragrant, tender, crisp, and delicious, it also has health-preserving functions. It can calm the heart, calm the liver, nourish yin and activate blood, and has certain curative effects on heart palpitations, insomnia, irritability, high blood pressu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/03A23L19/20A23L29/00
Inventor 华凯
Owner WENGAN JINYANG AGRI DEV CO LTD
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