Preparation method for fermented wild vegetables

A technology of wild wild vegetables and fermentation liquid is applied in the field of preparation of fermented wild vegetables, which can solve the problems of the taste and nutritional value of wild vegetables, long fermentation period and high nitrite content, and achieves the goal of inhibiting the increase of nitrite content and brittleness. Excellent freshness and freshness

Inactive Publication Date: 2017-01-18
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing wild wild vegetables have a long soaking and fermentation period, have a relatively large impact on the taste and nutritional value of wild wild vegetables, and have a high nitrite content, the invention provides a method for preparing fermented wild vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take freshly dug bracken, wash and dry;

[0015] Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculation amount of Lactobacillus casei is 3x10 8 CFU / g, to obtain the fermentation broth;

[0016] Immerse the bracken in the fermented liquid, and insulate and ferment at 36-38°C for 8-10 hours;

[0017] The fermented bracken is cut into sections or petals, vacuum-packed, pasteurized, and refrigerated at 3-5°C.

[0018] As the experimental bracken A.

[0019] Control group 1. Fresh bracken is washed, dried, cut into segments or petals, vacuum-packed, pasteurized, and refrigerated at 3-5°C for 3 months. As experimental Bracken B.

[0020] Matched group 2, the Lactobacillus casei in embodiment 1 is replaced into bifidobacteria, the inoculum size of bifidobacteria is 3x10 8 CFU / g to obtain the fermentation broth. As an experimental bracken C.

[0021] During the cold storage period, a certain amount of experimental bracken was taken every day...

Embodiment 2

[0029] Take freshly dug vetch, wash and dry;

[0030] Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculation amount of Lactobacillus casei is 3x10 8 CFU / g, to obtain the fermentation broth;

[0031] Immerse the Osmanthus in the fermented liquid, and ferment at 36-38°C for 8-10 hours;

[0032] Cut the fermented vetch into segments or petals, vacuum pack, pasteurize and refrigerate at 3-5°C.

[0033] As an experiment weicai A.

[0034] Control group 1. Wash the fresh Oyster, dry, cut into segments or petals, vacuum pack, pasteurize, and refrigerate at 3-5°C for 3 months. As an experiment weicai B.

[0035] Matched group 2, the Lactobacillus casei in embodiment 1 is replaced into bifidobacteria, the inoculum size of bifidobacteria is 3x10 8 CFU / g to obtain the fermentation broth. As an experiment weicai C.

[0036] During the cold storage period, a certain amount of experimental weed was taken every day to detect the change of nitrite content....

Embodiment 3

[0044] Take freshly dug stinging vegetables, wash and dry;

[0045] Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculation amount of Lactobacillus casei is 3x10 8 CFU / g, to obtain the fermentation broth;

[0046] Immerse the jellyfish in the fermentation liquid, and ferment at 36-38°C for 8-10 hours;

[0047] The fermented jellyfish is cut into sections or petals, vacuum-packed, pasteurized, and refrigerated at 3-5°C.

[0048] As an experimental sting vegetable A.

[0049] Control group 1. Wash the fresh jellyfish, dry it, cut it into segments or petals, vacuum pack it, pasteurize it, and refrigerate it at 3-5°C for 3 months. As an experimental sting vegetable B.

[0050] Matched group 2, the Lactobacillus casei in embodiment 1 is replaced into bifidobacteria, the inoculum size of bifidobacteria is 3x10 8 CFU / g to obtain the fermentation broth. As an experimental sting vegetable C.

[0051] During the cold storage period, a certain amount o...

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PUM

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Abstract

The invention relates to a method for vegetable processing, in particular to a preparation method for fermented wild vegetables. The preparation method comprises the following steps: taking, washing and drying newly dug wild vegetables; inoculating lactobacillus casei into sterilized fresh milk to obtain a fermentation liquid; soaking the wild vegetables into the fermentation liquid; conducting insulated fermentation for 8 to 10 hours at 36 to 38 DEG C; vacuumizing and packaging the fermented wild vegetables, and refrigerating at 3 to 5 DEG C after performing pasteurization. According to the preparation method for the fermented wild vegetables, the fermentation liquid which is prepared by inoculating the lactobacillus casei into the fresh milk is used for fermenting the wild vegetables; the increment of the content of nitrite of the wild vegetables in a fermenting period or a storage period can be inhibited; the wild vegetables which are fermented are fragrant and sweet, and the brittleness and the freshness are maintained extremely well.

Description

technical field [0001] The invention relates to a vegetable processing method, in particular to a preparation method of fermented wild vegetables. Background technique [0002] Wild vegetables grow in wild mountains and forests without chemical fertilizer pollution. They are rich in nutrients, have a strong and unique umami taste, and have high nutritional value. They contain a lot of fat, protein and vitamins A, B1, B2, C, D, E and other minerals and trace elements. There are nearly 80 kinds of wild vegetables, mainly bracken, welt, cat's claw, monkey leg, thorn bud, thorn stick, pigeon shoulder, celery, celery, mountain carrot, wilting fairy, stem spoon Sprouts, four-leaf vegetables, mountain corn, mountain peppers, mustard stems, bean vegetables, artemisia sprouts, mother-in-law diced, pockmarked vegetables and so on. Among them, thorn tender buds, thorn crutches, mother-in-law ding, willow wormwood buds, etc. Fermentation of wild vegetables is one of the processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/154A23B7/155
CPCA23B7/154A23B7/155
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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