Fermentation process for pickled vegetables

Abstract

The invention relates to the technical field of food processing, and in particular, relates to a fermentation process for pickled vegetables, wherein the fermentation process includes the following steps: S1, preparation of raw materials; S2, fermentation liquid preparation; S3, primary fermentation; S4, secondary fermentation; and S5, package. Semen cassiae, fructus lycii, semen plantaginis, semen cuscuta, ginkgo, pericarpium citri reticulatae and other traditional Chinese medicinal ingredients are added, so the traditional Chinese medicine health preserving and health caring functions of thepickled vegetables during eating are enhanced, the limitation that traditional pickled vegetables only can meet people edible function is broken, furthermore, a dietary therapy idea is fused into theproduction preparation of the pickled vegetables, and the pickled vegetables have good practical value and nutritional value and are beneficial to the body dietary therapy health preserving and promotion. At the same time, the pickled vegetables are rich in nutrition, convenient to prepare, high in efficiency, and beneficial to mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation process for pickled vegetables. Background technique [0002] Pickles are one of the common foods in daily life. The fermentation and production of pickled vegetables also occupy a large proportion in the food industry. The traditional fermentation process of pickled vegetables basically adopts the natural fermentation method, that is, the traditional pickling method. Although the above-mentioned fermentation process relies on raw materials [0003] Fermented by microorganisms in it, it can produce a proper sour taste and retain the color of pickled vegetables. However, the traditional fermentation process of pickles and pickles takes a long time and has low production efficiency, which is not suitable for the needs of efficient production in the current society. Natural fermentation has the disadvantages of low production efficiency, difficult control o...

AI Technical Summary

Problems solved by technology

However, the traditional fermentation process of pickles and pickles takes a long time and has low production efficiency, which is not suitable for the needs of efficient production in the current society. Natural fermentation has the disadvantages of low production efficiency, difficult control of fermentation, and easy contamination of bacteria. After eating, there are large uncertainties in food safety.