Liquid pickled vegetables rich in active probiotics and preparation method of liquid pickled vegetables

Abstract

The invention discloses and provides a preparation method of liquid pickled vegetables rich in active probiotics. The preparation method comprises the following steps of placing vegetables which are thoroughly cleaned and dried in a pickled vegetable container on the basis that the water level of mother water in pickled vegetables in the pickled vegetable container just covers the vegetables; performing sealing operation, and performing fermentation on the vegetables in the pickled vegetable container; chopping the fermented pickled vegetables into granular pickled vegetables, so that the diameters of the granular pickled vegetables are 0.5mm-2cm; and mixing the granular pickled vegetables with the mother water of the pickled vegetables, and performing packing to prepare the liquid pickledvegetables. The liquid pickled vegetables of this kind have the beneficial effects that the pickled vegetables are chopped in advance to obtain granules of which the diameters are 0.5mm-2cm, and selfcellulose in the pickled vegetables is cut up basically, so that people do not need to chew the pickled vegetables with great force, old people with bad teeth can also eat the pickled vegetables, thepickled vegetables can be conveniently and directly eaten, and is simple and convenient. For people with rapid living rhythm, the liquid pickled vegetables can be convenient for the people to taste the delicious taste at any time without complex making. Besides, the invention further discloses the liquid pickled vegetables made by the method disclosed by the invention.

Description

technical field [0001] The invention relates to the field of pickles, in particular to a liquid pickles rich in active probiotics and a preparation method thereof. Background technique [0002] Sichuan kimchi mainly refers to the fermented vegetables made in the traditional altar way in the Chengdu Basin and even the whole province of Sichuan. There are two ways to make them: one is to use small-scale low-salt lactic acid bacteria for a long time ( More than 30 days), deep fermentation and brewing, with the characteristics of high acid, low salt, and no residual sugar, it is mainly used for cooking Sichuan cuisine. The other is to use seasonal vegetables, a small amount of short-term low-salt, shallow lactic acid bacteria fermentation method, which has the characteristics of high content of active lactic acid bacteria and rich vitamins and other nutrients. [0003] But traditional kimchi still needs to be processed in the kitchen when it is credited, it needs to be chopped ...

AI Technical Summary

Problems solved by technology

[0003] But traditional kimchi still needs to be processed in the kitchen when it is credited, it needs to be chopped and usually cooked

Not convenient enough to eat

And especially for the elderly, the elderly with poor teeth, because kimchi is relatively hard and brittle, the elderly cannot chew fully, and cannot absorb it normally.