Method for making dry-state fermented vegetables, capable of shortening fermentation time

A technology for fermenting vegetables in a dry state, which is applied in the field of preparing fermented vegetables in a shortened dry state, which can solve the problems of long fermentation cycle and unsuitable control, and achieve the effects of improving the flavor of sauce, avoiding bacteria pollution, and no waste water discharge

Active Publication Date: 2018-03-27
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of long fermentation period and unsuitable control of traditional dry fermented vegetables in my country, the present invention provides a method for preparing shortened dry fermented vegetables. The fermentation process of the method can be controlled, and the combination of dry and semi-dry fermentation is adopted. , greatly shorten the fermentation cycle and improve the flavor of the product

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  • Method for making dry-state fermented vegetables, capable of shortening fermentation time
  • Method for making dry-state fermented vegetables, capable of shortening fermentation time
  • Method for making dry-state fermented vegetables, capable of shortening fermentation time

Examples

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Embodiment 1

[0038] A method for preparing shortened dry-state fermented vegetables, comprising the following steps:

[0039] (1) Select the green vegetables with no disease and rotten fresh leaves as raw materials; then clean them to remove silt, dust, sundries and old tendons; and cut the green vegetables into filaments with a vegetable cutter, the size is 2*3cm, Then, the surface and internal moisture of the mustard greens are removed by natural drying, and the water content of the mustard greens after drying is 40 wt%.

[0040](2) Primary stewed fermentation: in parts by weight, weigh 100 parts of dried green vegetables, 120 parts of raw stew, and 1 part of starter, and carry out sealed fermentation for 12 days; mainly to remove the mustard greens. The original stew formula is composed of the following raw materials in parts by weight: 65 parts of water, 25 parts of soy sauce, 10 parts of salt, 8 parts of white wine and 2 parts of spice powder. The spice powder is a mixture of star an...

Embodiment 2

[0047] A method for preparing shortened dry-state fermented vegetables, comprising the following steps:

[0048] (1) Choose fresh green vegetables with no disease and rotten leaves as the main raw material, and then clean them: remove sediment, dust, debris and old skin, and then use a vegetable cutter to cut the vegetables into filaments, with a size of 2* 3cm, continue to remove the surface and internal moisture of the mustard by natural drying, and the moisture content of the mustard after drying is 40wt%.

[0049] (2) Primary stewed fermentation: in parts by weight, weigh 100 parts of dried green vegetables, 130 parts of raw stew, and 1 part of starter, and carry out sealed fermentation for 15 days; the main purpose is to remove the raw mustard greens. The original brine formula consists of the following raw materials in parts by mass: 60 parts of water, 30 parts of soy sauce, 10 parts of salt, 8 parts of white wine and 2 parts of spice powder. The spice powder is a mixtu...

Embodiment 3

[0056] A method for preparing shortened dry-state fermented vegetables, comprising the following steps:

[0057] (1) Choose fresh green vegetables with no disease and rotten leaves as the main raw material, and then wash them to remove sediment, dust, debris and old skin, and use a vegetable cutter to cut the vegetables into filaments, with a size of 2*3cm , and then remove the surface and internal moisture of the mustard greens by natural drying, and the water content of the mustard greens after drying is 40wt%.

[0058] (2) Primary stewed fermentation: in parts by weight, weigh 100 parts of dried green vegetables, 150 parts of raw stew, and 1 part of starter, and carry out sealed fermentation for 15 days; the main purpose is to remove the raw mustard greens. The original brine formula consists of the following raw materials in parts by mass: 60 parts of water, 35 parts of soy sauce, 12 parts of salt, 6 parts of white wine and 2 parts of spice powder. The spice powder is a m...

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Abstract

The invention relates to the technical field of food fermentation, in particular to a method for making dry-state fermented vegetables, capable of shortening fermentation time. The method comprises the following steps of cleaning fresh leaf mustard being free from diseases and insects as a raw material, splitting the cleaned leaf mustard into shredded leaf mustard with a vegetable cutter, and airing the shredded leaf mustard until the moisture content of the aired leaf mustard is smaller than or equal to 40wt%; and then sequentially performing marinating fermentation for three times so as to obtain the fermented vegetables finally. According to the method disclosed by the invention, during marinating fermentation for the first time, a microbial preparation and original marinating fluid areused for quickly starting fermentation, the original marinating fluid is extracted, then aged original marinating fluid and the microbial preparation are added to the leaf mustard, fermentation for the second time and fermentation for the third time are performed, fermentation is quick, and the fermentation period is shortened by 50% or above. A manner of combining dry-state fermentation and half-dried-state fermentation is adopted, and lactobacilus pentosus bacterial liquid and exigua saccharomyces cerevisiae bacterial liquid are compounded and quickly and uniformly mixed for starting the fermentation, so that pollution caused by infectious bacteria is avoided, and the quality of products is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing fermented vegetables in a shortened dry state. Background technique [0002] Dry fermented vegetables are a common way of processing and preserving vegetable raw materials. It uses beneficial microorganisms and various ingredients to enhance the preservation of finished products. The cost is low and the flavors of finished products are diverse. It plays a very important role in traditional food culture. character of. Among them, winter vegetables, green vegetables, potherb mustard, sprouts and other products are well-known in the traditional diet of our country. They are deeply loved by people for their thick flavor and rich sauce. needs are very urgent. [0003] Most of the production and processing methods of traditional dry fermented vegetables are: "fermented vegetables→cleaning→drying→salting→draining brine→overturning the altar→sealed and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L29/00A23B7/02C12P1/04C12P1/02C12R1/225C12R1/645
CPCA23B7/02A23L19/03A23L19/20A23L29/065C12P1/02C12P1/04A23V2002/00C12R2001/225C12N1/205C12R2001/645C12N1/145A23V2400/167A23V2250/76Y02A40/90
Inventor 朱翔陈功张其圣李恒张伟
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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