Preparation technology of fresh pickled cowpea

Abstract

The invention provides preparation technology of fresh pickled cowpea. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step B, circulation fermentation, namely fermenting vegetable cowpea by the pickle liquid I prepared in step A, so that the fresh pickled cowpea is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the cowpea after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 20-24 DEG C for 40-65 hours. According to the technology, the pickle liquid preparation and the circulation fermentation control are utilized, especially the addition of the Gaofuji Paolemei Lactobacillus Powder into the pickle liquid and the controls to the parameters and indexes in the circulation fermentation process are performed, so that the preparation time of the fresh pickled vegetables is shortened and the quality and taste of the fresh pickled vegetables are improved; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.

Description

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

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.