Making process of pickled vegetables rich in active probiotics
A technology of active probiotics and production process, applied in Lactobacillus, bacteria used in food preparation, food science and other directions, can solve problems such as long fermentation cycle, high nitrite content, and inability to achieve large-scale industrial production. , to achieve the effect of convenient industrial production, convenient inflation and simplicity
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[0019] The present invention will be described in further detail below.
[0020] The present invention discloses an embodiment of a process for making kimchi rich in active probiotics, which includes the following steps:
[0021] Wash the vegetables and air dry;
[0022] Put the kimchi mother water in the kimchi container;
[0023] Put the dried vegetables into the kimchi container, and the water level in the kimchi container shall just be below the vegetables;
[0024] Fill the kimchi container with nitrogen so that the nitrogen forms an oxygen barrier on the surface of the kimchi mother water;
[0025] Implant probiotics in the kimchi container;
[0026] Carry out the sealing operation and let the vegetables ferment in the kimchi container.
[0027] Generally, in the large-scale industrial production process, keeping the oxygen isolation of the kimchi container is the most critical step. Oxygen will cause the growth of aerobic spoilage bacteria (mold, yeast, bacillus, and E. coli). The ...
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