Pickled vegetables without artificial preservative and preparation method of pickled vegetables

A technology of kimchi and auxiliary materials, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of destroying the balance of human intestinal flora, affecting the flavor of kimchi, reducing appetite, etc. and condition optimization, the effect of extending the shelf life

Inactive Publication Date: 2016-10-12
四川江中源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding food preservatives is the most convenient and effective anti-corrosion treatment method, but most of the food preservatives have certain side effects, such as: it will affect the intestinal flora of the human body and destroy the balance of the intestinal flora of the human body can affect the local flavor of pickles; can reduce people's appetite etc., therefore, invent a kind of pickles that do not contain artificial preservatives but can guarantee not to rot for a long time, can promote the development of pickles industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Carrots of 90 parts by weight are removed from impurities, washed, cut into pieces, and subjected to cold sterilization to obtain pretreated carrots;

[0031] 2. Put the pretreated carrots obtained in step 1 and 5 parts by weight of ingredients (pepper: ginger: garlic = 2: 2: 1) into a fermentation container;

[0032] 3. Inoculate 0.2 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc enterococci: Lactobacillus breve: Pediococcus ethanol-resistant = 12:5:2:2) into 200 parts by weight of 3 parts by mass Salt, 1 part of glucose, 3 parts of white wine (60% alcohol by volume), and 95 parts of purified water are added to the fermented liquid, mixed evenly and added to step 2 with pretreated carrots, onions, ginger and garlic. in the container;

[0033] 4. Seal the fermentation container with all the raw materials in step 3, and ferment for 15 days at a temperature of 10°C;

[0034] 5. The fermented pickles obtained in step 4 are aseptically dr...

Embodiment 2

[0037] 1. Carrots of 85 parts by weight are removed from impurities, cleaned, cut into pieces, and subjected to cold sterilization to obtain pretreated carrots;

[0038] 2. Put the pretreated carrots obtained in step 1 and 2 parts by weight of ingredients (pepper: ginger: garlic = 1:1:1) into the fermentation container;

[0039] 3. Inoculate 0.01 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc enterococci: Lactobacillus brevis: Pediococcus ethanol-resistant = 15:3:3:2) into 100 parts by weight of 2 parts by mass Salt, 2 parts of glucose, 5 parts of white wine (50% alcohol by volume), and 100 parts of purified water are added to the fermented liquid, mixed evenly and then added to the fermented fermented carrots, green onions, ginger and garlic in step 2 in the container;

[0040] 4. Seal the fermentation container with all the raw materials in step 3, and ferment for 20 days at a temperature of 5° C.; 5. Aseptically dry the fermented pickles obta...

Embodiment 3

[0043] 1. Carrots of 95 parts by weight are removed from impurities, cleaned, cut into pieces, and subjected to cold sterilization to obtain pretreated carrots;

[0044] 2. Put the pretreated carrots obtained in step 1 and 10 parts by weight of ingredients (pepper: ginger: garlic = 3: 3: 1) into the fermentation container;

[0045] 3. Inoculate 0.5 parts by weight of lactic acid bacteria (Lactobacillus plantarum: Leuconostoc enterococci: Lactobacillus brevis: Pediococcus ethanol-resistant = 10:6:1:2) into 300 parts by weight of 5 parts by mass Salt, 0.1 part of glucose, 1 part of white wine (80% alcohol by volume), and 90 parts of purified water are added to the fermented liquid, mixed evenly and then added to step 2, which contains pretreated carrots, green onions, ginger and garlic. in the container;

[0046] 4. Seal the fermentation container with all the raw materials in step 3, and ferment for 10 days at a temperature of 12°C;

[0047] 5. Aseptically dry the fermented p...

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PUM

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Abstract

The invention discloses pickled vegetables without an artificial preservative and a preparation method of the pickled vegetables. The pickled vegetables are prepared from, by weight, 0.01-0.5 part of lactic acid bacteria, 85-95 parts of main material, 2-10 parts of auxiliary materials and 100-300 parts of fermentation liquor. According to the pickled vegetables without the artificial preservative and the preparation method of the pickled vegetables, metabolites generated by means of fermentation of lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus brevis and ethanol-tolerant pediococcocci and antibacterial ingredients in the auxiliary materials synergistically inhibit growth of sundry bacteria, the production process of the pickled vegetables is optimized and controlled, and therefore the pickled vegetables which are free of artificial preservative and long in quality guarantee period are prepared; the pickled vegetables are high in content of nutritional ingredients and unique in flavor.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to pickles without artificial preservatives 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. Sichuan pickles are a kind of lactic acid bacteria fermented food made from fresh vegetables as raw materials, with or without supplementary materials, after 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 tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2400/121A23V2400/321A23V2400/169
Inventor 黄鹏高
Owner 四川江中源食品有限公司
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