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New vegetable fermentation production method

A production method and vegetable technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of inability to produce flavor, single flora, and uniqueness, and achieve shortened fermentation time, good product quality, and flavor. good effect

Inactive Publication Date: 2016-04-27
天津天绿健科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the bacteria used are lactic acid bacteria and the flora is single, and in the specific environment of the kimchi making substrate, it is impossible to produce kimchi products with unique flavor and high quality

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0046] The main steps of the present invention include: adding the kimchi production container after cleaning the vegetables, adding the kimchi fermentation liquid according to 40% of the mass of the vegetable raw materials, a mixture bag of salt and spices with 2% of the mass of the vegetable raw materials, and sealing the container; controlling the temperature at 24-26°C Carry out 8 hours of fermentation; then add 0.6% of the vegetable raw material mass of Lactobacillus plantarum CGMCC11763 bacterial powder to control the temperature of 6 ~ 7 ° C fermentation for 18 hours of fermentation; after fermentation, seasoning: take out kimchi, add mixed seasoning, and then vacuum pack and refrigerate Sales.

[0047] The spice mix package mainly includes peppercorns, star anise, kaempferia, papaya or other spices;

[0048] Mixed seasonings include garlic, paprika, fresh ginger, monosodium glutamate or other seasonings;

[0049] The kimchi fermentation liquid is prepared with referen...

Embodiment 2

[0051] Embodiment 2 is basically the same as Example 1

[0052] The main steps of the present invention include: adding the kimchi production container after cleaning the vegetables, adding the last kimchi fermentation liquid according to 50% of the quality of the vegetable raw materials, a mixture bag of salt and spices with 1% of the quality of the vegetable raw materials, and sealing the container; controlling the temperature at 28°C Carry out 6 hours of fermentation; then add 2% of the vegetable raw material mass of Lactobacillus plantarum CGMCC11763 bacterial powder to control the temperature of 7 ~ 8 ° C fermentation for 15 hours; after fermentation, seasoning: take out kimchi, add mixed seasoning, and then vacuum pack and refrigerate Sales.

[0053] The spice mix package mainly includes peppercorns, star anise, kaempferia, papaya or other spices;

[0054] Mixed seasonings include garlic, paprika, fresh ginger, monosodium glutamate or other seasonings;

[0055] The kim...

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Abstract

The present invention discloses a new vegetable fermentation production method belonging to the field of vegetable deep processing. The production method is as follows: cleaning vegetables, adding the vegetables into a pickle production container, adding a pickle fermentation liquid with the mass of 25-50% of the mass of the raw vegetable material and a mixed material bag of edible salt with the mass of 1-3% of the mass of the raw vegetable material and spices, sealing the container; controlling the temperature at 15-28 DEG C for fermentation for 6 to 12 hours; then adding lactobacillus plantarum CGMCC11763bacterial powder with the mass of 0.2-2% of the mass of the raw vegetable material, controlling the temperature at 5-8 DEG C for fermentation for 15 to 30 hours; after the fermentation is completed, seasoning, to be more specific, taking the pickle out, adding mixed seasonings, then vacuum-packing, and coldly-preserving for sale. Through temperature adjusting fermentation, the pickle product has a good flavor and rich in probiotics and a variety of nutrients. The product produced by the method is good in quality, good in flavor, high in security, and suitable for both industrial mass production and production in a handmade workshop, and has a large application market.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing, and in particular relates to a vegetable fermentation production method. Background technique: [0002] Kimchi is very rich in nutrients. In addition to protein, dietary fiber, calcium, phosphorus, iron, carotene, capsaicin and other nutrients, it also contains vitamins A, B1, B2, C and other nutrients. At the same time, due to the fermentation of beneficial bacteria, the metabolites produced give kimchi a certain functionality. For this reason, kimchi has become an enduring product among the people for thousands of years. [0003] At present, the natural pickling process fermentation process (removal) is mostly used for the fermentation of vegetables. The disadvantages of this process are: (1) the fermentation cycle is relatively long (6-30 days), and the productivity is low; Influenced by the season and the amount of salt used, the fermentation is prone to failure; (3) the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2400/11
Inventor 李建树李政
Owner 天津天绿健科技有限公司
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