A method for preparing shortened dry-state fermented vegetables

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 unsuitable control and long fermentation cycle, and achieve the effects of improving the flavor of sauce, less environmental pollution, and no waste water discharge

Active Publication Date: 2021-05-25
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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  • A method for preparing shortened dry-state fermented vegetables
  • A method for preparing shortened dry-state fermented vegetables
  • A method for preparing shortened dry-state fermented vegetables

Examples

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Embodiment 1

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

[0039] (1) Select disease-free, rotten fresh leafy greens as raw materials; then wash to remove silt, dust, debris and old skin and old tendons; and use a vegetable cutter to cut the greens into filaments with a size of 2*3cm, Then, the surface and internal water of the mustard greens are removed by the method of natural drying, and the water content of the mustard greens after drying is 40wt%.

[0040](2) Primary brine fermentation: in parts by weight, weigh 100 parts of dried vegetables, 120 parts of raw brine, and 1 part of starter, and carry out sealed fermentation for 12 days; mainly to remove the mustard green flavor. The raw brine formula is composed of the following raw materials 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 anise powder, cinnamon powder,...

Embodiment 2

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

[0048] (1) Choose disease-free, rotten fresh leafy greens as the main raw material, and then wash: remove the sand, dust, debris and old skin and tendons, and then use a vegetable cutter to cut the greens into filaments with a size of 2* 3 cm, and continue to remove the surface and internal moisture of the mustard by the method of natural drying, and the moisture content of the mustard after drying is 40wt%.

[0049] (2) Primary brine fermentation: in parts by weight, weigh 100 parts of dried greens, 130 parts of raw brine, and 1 part of starter, and carry out sealed fermentation for 15 days; the main purpose is to remove the raw flavor of mustard greens. The raw brine formula is composed of the following raw materials 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 mixture of star ...

Embodiment 3

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

[0057] (1) Choose disease-free and rotten fresh leafy greens as the main raw material, then wash to remove sediment, dust, debris and old skin and old tendons, and use a vegetable cutter to cut the greens into filaments with a size of 2*3cm , and then through the natural drying method, the surface and internal water of the mustard greens are removed, and the water content of the mustard greens after drying is 40wt%.

[0058] (2) Primary brine fermentation: in parts by weight, weigh 100 parts of dried vegetables, 150 parts of raw brine, and 1 part of starter, and carry out sealed fermentation for 15 days; mainly to remove the mustard green flavor. The raw brine formula is composed of the following raw materials 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 mixture of star anise pow...

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Abstract

The invention relates to the technical field of food fermentation, in particular to a method for preparing fermented vegetables in a shortened dry state. The method uses fresh leaf mustard without disease as raw material, and then washes it, cuts the mustard into filaments with a vegetable cutter, and then dries it so that the water content of the mustard after drying is ≦40wt%; Get fermented vegetables. In the present invention, after the one-time stewing fermentation, the microbial bacterial agent and the original halogen are used to quickly start the fermentation, the original halogen is extracted, and the aged original halogen and the microbial bacterial agent are added to the mustard, and the second and third fermentations are carried out, and the rapid fermentation shortens the fermentation period by 50. %above. Due to the combination of dry state and semi-dry state fermentation, Lactobacillus pentosus bacteria liquid and exigua Saccharomyces cerevisiae liquid are compounded, quickly mixed and started to ferment, avoiding contamination by bacteria, and ensuring product quality.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing shortenable dry fermented vegetables. 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 the finished products are diverse. It plays a very important role in traditional food culture. character of. Among them, products such as winter vegetables, green vegetables, celery, and sprouts are well-known in my country's traditional diet. They are deeply loved by people because of their strong flavor and rich sauce flavor. needs are very urgent. [0003] Most of the traditional production and processing methods of dry fermented vegetables are: "fermented vegetables → washing → sun drying → salting → draining brine → overturning the altar →...

Claims

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Application Information

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Patent Type & Authority Patents(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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