Pickled carrot preparing process
A preparation process, carrot technology, applied in the field of preparation of fresh carrots, can solve the problems of bad taste, low number of viable lactic acid bacteria, long brewing time, etc., achieve quality and flavor improvement, overcome long fermentation time, preparation short time effect
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Embodiment 1
[0048] A preparation process of freshly soaked carrots includes the following steps:
[0049] A. Preprocess the carrots for later use;
[0050] B. Prepare Soaking Water I and Soaking Water II for later use. Among them, the difference between Soaking I and Soaking II is: Soaking Ⅰ adds Gaofuji Paolemei lactic acid bacteria powder, Soaking II does not add Gaofuji Paolemei lactic acid bacteria powder;
[0051] C. Use the soaked water I prepared in step B for the carrots processed in the fermentation step A, and the soaked water after the 4n fermentation is centrifuged, drained, replenished soaked II, and added with Gaofuji Paolamei lactic acid bacteria After powder, detection and adjustment, it is used for the carrots processed in fermentation step A. The n is successively taken as a continuous positive integer, 1, 2, 3, 4..., that is, the vegetables are fermented with soaking water I and continuously fermented 4 After the fourth fermentation, the soaking water after the fourth fermen...
Embodiment 2
[0054] A preparation process of freshly soaked carrots includes the following steps:
[0055] A. Preprocess the carrots for later use;
[0056] B. Prepare Soaking Water I and Soaking Water II for later use. Among them, the difference between Soaking I and Soaking II is: Soaking Ⅰ adds Gaofuji Paolemei lactic acid bacteria powder, Soaking II does not add Gaofuji Paolemei lactic acid bacteria powder;
[0057] C. Use the soaked water I prepared in step B for the carrots processed in the fermentation step A, and the soaked water after the 4n fermentation is centrifuged, drained, replenished soaked II, and added with Gaofuji Paolamei lactic acid bacteria After powder, detection and adjustment, it is used for the carrots processed in fermentation step A. The n is successively taken as a continuous positive integer, 1, 2, 3, 4..., that is, the vegetables are fermented with soaking water I and continuously fermented 4 After the fourth fermentation, the soaking water after the fourth fermen...
Embodiment 3
[0071] A preparation process of freshly soaked carrots includes the following steps:
[0072] A. Preprocess the carrots for later use;
[0073] B. Prepare Soaking Water I and Soaking Water II for later use. Among them, the difference between Soaking I and Soaking II is: Soaking Ⅰ adds Gaofuji Paolemei lactic acid bacteria powder, Soaking II does not add Gaofuji Paolemei lactic acid bacteria powder;
[0074] C. Use the soaked water I prepared in step B for the carrots processed in the fermentation step A, and the soaked water after the 4n fermentation is centrifuged, drained, replenished soaked II, and added with Gaofuji Paolamei lactic acid bacteria After the powder, detection and adjustment are processed, it is then used for the carrots processed in the fermentation step A. The n is successively taken as a continuous positive integer, 1, 2, 3, 4..., that is, the vegetables are fermented with soaking water I, and the continuous fermentation is 4 After the fourth fermentation, the s...
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