Tender and crisp pickle and preparing method thereof

Abstract

The invention discloses a tender and crisp pickle and a preparing method thereof. The tender and crisp pickle is prepared from, by weight, 0.02-0.5 part of lactic acid bacteria, 80-95 parts of a main material, 5-10 parts of an auxiliary material and 100-300 parts of fermentation liquor. According to the tender and crisp pickle and the preparing method thereof, the symbiotic relation among lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus brevis and ethanol-tolerance pediococcus is utilized, and the bacteria and the auxiliary materials can be in synergism to jointly suppress generation of pectinase and promote degradation of pectinase; besides, a pickle fermentation formula is optimized, and the multiple technological conditions such as the fermentation temperature, time and pH value of the pickle are optimized and controlled, so that the activity of pectinase is reduced, and the tender and crisp pickle is prepared and is good in quality, unique in flavor and rich in nutrition.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a pickle with tender and crisp taste and a preparation method thereof. Background technique [0002] Kimchi is a kind of fermented product with mainly sour taste, sweet, salty, spicy and so on, which is made by immersing various fresh vegetables and spices in salt water and fermented by lactic acid bacteria. Kimchi is a lactic acid bacteria fermented food made from fresh vegetables, with or without supplementary materials, through the processes of immersion fermentation in medium and low concentration salt water, seasoning, packaging, and sterilization. During the dipping and fermentation process of fresh vegetables, probiotics with lactic acid bacteria as the main flora undergo metabolism at room temperature and low temperature, and through complex biochemical reactions, specific aroma and taste substances are produced, forming the unique flavor of kimchi and taste. [0003] Crisp ...

AI Technical Summary

Problems solved by technology

[0004] Most of the kimchi produced in the prior art is to improve the crisp and tender quality of pickles by using a large amount of brittleness-preserving agent. The crispness-preserving means is single, and the effect is not ideal; People's requirements for the crisp and tender quality of pickles, and the excessive consumption of crisp-preserving agents will seriously affect the local flavor of pickles, reduce the nutritional value of pickles, reduce the beneficial effects of pickles, and even affect the health of the human body when serious. Therefore, a single Existing crispness preservation methods are not enough to ensure the crispness and tenderness of kimchi. Research and development of new crispness preservation technology and means is an important task to improve the quality of kimchi and promote the development of the kimchi industry.