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

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 ...

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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