Low-salt zha cai production process and zha cai produced by process

A production process, mustard mustard technology, applied in the direction of bacteria, application, lactobacillus, etc. used in food preparation, can solve the problem of high salt content, achieve low salt content, high osmotic pressure, and inhibit the growth of miscellaneous bacteria

Pending Publication Date: 2019-02-01
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned prior art, the present invention provides a low-salt mustard mustard production process to solve the problem of excessive salt content in existing mustard mustard

Method used

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  • Low-salt zha cai production process and zha cai produced by process
  • Low-salt zha cai production process and zha cai produced by process
  • Low-salt zha cai production process and zha cai produced by process

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preparation example Construction

[0036]S3: Spray and inoculate the mixed fermentation liquid accounting for 3-6‰ of the quality of the dehydrated vegetable strips into the pickled dehydrated vegetable strips; the mixed fermentation liquid includes Lactobacillus plantarum fermentation liquid and aroma in a mass ratio of 1-2:1 Yeast fermentation broth; wherein, the preparation method of the Lactobacillus plantarum fermentation fluid is: inoculate the Lactobacillus plantarum isolated from the traditional sauerkraut juice of the Yi nationality in western Sichuan with an inoculation amount of 2 to 3% in the MRS liquid medium, and inoculate at 37°C Cultivate at a constant temperature for 45-50 hours, then centrifuge the expanded bacterial suspension at a rate of 4000r / min for 15 minutes, wash the precipitate with sterile water and make it into a concentration of 1.0×10 8 ~1.0×10 9 CFU / mL solution to obtain Lactobacillus plantarum fermentation liquid; MRS liquid medium includes the following components: glucose 20g,...

Embodiment 1

[0041] A kind of low-salt mustard mustard production technology, comprises the following steps:

[0042] S1: Get fresh water chestnut and remove the sundries in the fresh vegetable, clean it and cut it into vegetable strips with a width of 1cm;

[0043] S2: place the vegetable strips in an environment with a temperature of 65° C., dehydrate them for 6 hours at a wind speed of 0.5 m / s, reduce the water content of the vegetable strips to 70%, and obtain dehydrated vegetable strips;

[0044] S3: adding 4% salt, 0.25% calcium chloride and 1% white wine to the dehydrated vegetable sticks, mixed well and marinated for 3 hours;

[0045] S4: Spray and inoculate the mixed fermentation liquid accounting for 6‰ of the quality of the dehydrated vegetable strips into the pickled dehydrated vegetable strips, mix well so that the vegetable strips do not form agglomerates; the mixed fermentation liquid includes Lactobacillus plantarum with a mass ratio of 1:1 fermentation broth and aroma yea...

Embodiment 2

[0049] A kind of low-salt mustard mustard production technology, comprises the following steps:

[0050] S1: Get fresh cabbage and remove the sundries in the fresh cabbage, clean and cut into strips with a width of 1.5cm;

[0051] S2: place the vegetable strips in an environment with a temperature of 60° C., dehydrate them for 5 hours at a wind speed of 1 m / s, reduce the water content of the vegetable strips to 70%, and obtain dehydrated vegetable strips;

[0052] S3: adding 6% salt, 0.35% calcium chloride and 2% white wine to the dehydrated vegetable strips, mixing well and marinating for 2 hours;

[0053] S4: Spray and inoculate the mixed fermentation liquid accounting for 4‰ of the quality of the dehydrated vegetable strips into the pickled dehydrated vegetable strips, mix well so that the vegetable strips do not form agglomerates; the mixed fermentation liquid includes Lactobacillus plantarum with a mass ratio of 1:1 fermentation broth and aroma yeast fermentation broth; ...

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Abstract

The invention discloses a low-salt zha cai production process and zha cai produced by the process. The zha cai is prepared by the following steps: firstly, cutting cleaned fresh mustard tubers into strips, reducing the water content of the strips to 75% or below, then adding salt, calcium chloride and Chinese liquor into dehydrated strips, conducting pickling for 2-4h after uniform stirring, theninoculating the pickled dehydrated strips with mixed fermentation liquor containing lactobacillus plantarum fermentation liquor and aroma-producing yeast fermentation liquor, conducting uniform mixingto prevent clumping phenomenon, putting the strips into a fermentation container, carrying out closed fermentation for 25-30 days, taking out zha cai, carrying out dehydration treatment on the zha cai, controlling the water content to 60-65%, and then conducting bagging, heat sealing and pasteurizing to obtain the zha cai finished product. The adopted low-salt zha cai production process can effectively solve the problem that the too-high salt content of the existing zha cai.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a production process of low-salt pickled mustard and pickled mustard produced by the process. Background technique [0002] China's pickled mustard industry is developing rapidly, and the consumption routes of the common people, as well as the unique processing technology and crisp, tender and fragrant characteristics of mustard are deeply loved by consumers at home and abroad. The production of pickled mustard originated in Sichuan and has spread to the whole country. It is listed as the world's three famous pickles along with German sweet and sour cabbage and French pickled cucumber. Mustard mustard is made from fresh vegetables, pressed and dehydrated, and then fermented naturally. With the deepening of research in recent years, some achievements have been made in the changes of substances in mustard processing, the flavor of mustard and the safety and qu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L5/20
CPCA23L5/27A23L19/20A23L29/065A23V2002/00A23V2400/169A23V2250/76
Inventor 边名鸿叶光斌王洋袁乐梅张丽
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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