A kind of preparation technology of fresh soaked cowpea

Abstract

The present invention provides a preparation process of freshly soaked cowpea, said process comprising the following steps: A, pretreating cowpea; B, preparing soaking water I and soaking water II, for later use; wherein, soaking water I and soaking water II The difference is that soaking water Ⅰ is added with Gaofuji Paolomei lactic acid bacteria powder, and soaking water Ⅱ is not added with Gaofuji Paolomei lactic acid bacteria powder; C. The soaked water Ⅰ prepared in step B is used to ferment the processed cowpea in step A, To obtain fresh soaked cowpea, when it is fermented to the 4nth time, the soaked water after the 4nth fermentation is successively treated by centrifugation, water loss, etc., and then used for the cowpea processed in the fermentation step A; Integer; D. Finished product processing: The fresh soaked cowpea obtained by each fermentation in step C is sequentially cut, seasoned, packaged and sterilized to obtain a finished product. The process shortens the preparation time of the fresh soaked cowpea, improves the quality and taste of the fresh soaked cowpea, is suitable for large-scale production, promotes the development of the kimchi industry, and has good economic benefits.

Description

Technical field [0001] The invention relates to the technical field of preparation of kimchi in fermented food, in particular to a preparation process of fresh soaked cowpea. Background technique [0002] Kimchi is a kind of dipping product processed by wet fermentation, which is a kind of pickles. Kimchi is easy to make, low in cost, nutritious and hygienic, delicious in flavor, and good for storage. The main raw materials of kimchi are various nutritious fresh vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), which can meet the needs of the human body. Kimchi is rich in lactic acid, generally 4.00~8.00g / kg, moderately salty and acidic, delicious and tender and crisp, can increase appetite, help digestion, and has certain health benefits. According to experimental reports, many pathogenic bacteria cannot develop in kimchi. For example, dysentery bacteria can be killed after 3-6 hours in kimchi, and cholera ...

AI Technical Summary

Problems solved by technology

At present, traditional kimchi mainly has the following problems: 1. Due to geographical restrictions, some places cannot produce kimchi through traditional fermentation methods at all; 2. Even if the conditions are suitable, traditional kimchi production requires reasonable formula, moderate sour and salty, and non-stick oil In addition to skills such as not sticking to raw water, it is also necessary to carefully maintain the kimchi water for a long time to keep it in a dynamic balance. If you forget to maintain it in time, it will cause problems such as poor flavor, softness, raw flowers, and even corruption of kimchi; 3. Pickling time 4, more nitrites are produced in the traditional kimchi fermentation process, which is not conducive to people's health; 5, people pay more and more attention to the probiotic and health care functions of food, Lactic acid bacteria have good probiotic health care functions, but the number of live lactic acid bacteria in traditional kimchi is very small, which cannot achieve the probiotic health care effect; 6. The formula for soaking water and the preparation process of soaking water mostly follow the traditional formula and technology, which makes the flavor of kimchi unobtrusive. to further enhance

This patent has the following deficiencies: 1. The added lactic acid bacteria are lactic acid bacteria liquids through enlarged culture, and the activity and number of bacteria are in a state of change, which leads to the inability to accurately control the operation process; 2. Sugar is added in step (3), although it can be lactic acid bacteria Carbohydrates are provided, but the addition of sugar will promote the growth of all microorganisms, because the number of miscellaneous bacteria is not controlled, and the growth of miscellaneous bacteria will affect the taste and quality of kimchi; 3. The preparation of kimchi in this patent takes a long time. , season the fermented liquid, and then pre-treat the vegetables, ferment for a few hours to mature, but the preparation time of kimchi fermented liquid is 2 to 10 days, which takes a long time, and in the later stage, in order to speed up the fermentation speed, the method of vacuum infiltration is adopted To achieve pickling, the cost is high

This patent also has the problems that the number of live lactic acid bacteria is in a state of change, and in actual use, the number cannot be accurately controlled, the fermentation time is long, and the taste is not good.