Low-salt pickled vegetables and preparation method thereof

Abstract

The invention discloses low-salt pickled vegetables and a preparation method thereof. The preparation method is characterized by firstly, packaging fresh vegetables subjected to short-time heat treatment, then injecting nutrient solution into a container, and finally, inoculating a leukonoid leavening agent, a lactobacillus plantarum leavening agent, a lactobacillus acidophilus leaving agent and a bifidobacterium leavening agent subjected to activation by warm water into a container at different periods. The low-salt pickled vegetables contain low salt content, are simple and convenient to operate, and has a short fermentation period and excellent color, scent and taste.

Description

technical field [0001] The invention relates to a food production method, in particular to a low-salt pickled vegetable and a production method thereof. Background technique [0002] Pickles are a kind of food that has a long history and tradition and is loved by people in my country. Traditional pickled vegetables generally adopt high-salt long-term pickling process. The production mechanism is: in the high-concentration salt solution of vegetables, the beneficial microorganisms naturally attached to the surface of vegetables are used to slowly ferment and produce acid, reduce the pH value of pickled products, and the high osmotic pressure of salt jointly inhibits the growth of other harmful microorganisms. grow. Under the action of beneficial microorganisms, it is fermented and marinated for 15 to 30 days. However, long-term consumption of high-salt food will seriously threaten human health and cause diseases such as high blood pressure and cardiovascular and cerebrovas...

AI Technical Summary

Problems solved by technology

[0003] Although there are also methods for low-salt pickles, these methods are too complicated and difficult to operate, or the aroma and taste of the prepared pickles cannot satisfy most consumers. For example, CN1151839A discloses salt-free fermentation industrial production of pickled vegetables and its preparation Methods, 10 strains of homotype and heterotype Lactobacillus were used, respectively Lactobacillus bulgaricus 6032, 6045, 6046, 6047, Leuconostoc enterococci 6041, Lactobacillus plantarum 6001, 6003, Lactobacillus brevis 6004, 6042, Dextran Beads 1.17 is fermented, but this method has a long fermentation cycle and a step of expanding the medium, and its flavor is not acceptable to most people