Platycodon pickle and making process and application thereof

Abstract

The invention provides a platycodon pickle and a making process and application thereof, and relates to the technical field of pickles. The platycodon pickle comprises, by mass, 400-600 parts of platycodon, 10-30 parts of pickle salt, 5-20 parts of antioxidant plant extract, 5-35 parts of lactic acid bacteria and 800-1200 parts of water. The pickle solves the technical problems of uncontrollable fermentation results, long production cycle, unstable product quality, weak antioxidant activity and high nitrite content of the traditional natural fermentation platycodon pickle. In the making process of the platycodon pickle, an antioxidant plant extract and lactic acid bacteria are manually added, the product quality is high, the antioxidant activity is high, the nitrite content is low, the fermentation process is easy to control, and the fermentation time is short. At the same time, the making process of the platycodon pickle is simple, easy to operate, easy to produce in large scale and good in application prospects.

Description

technical field [0001] The invention relates to the technical field of pickles, in particular to a platycodon pickle and its production process and application. Background technique [0002] Platycodon grandiflorum, as a traditional Chinese medicine with the same source of medicine and food, has the functions of eliminating phlegm and pharynx, clearing the lungs and draining pus, replenishing qi and strengthening the spleen, soothing the liver and harmonizing the stomach. In my country's Yanbian area, South Korea, Japan and North Korea and other countries, it is very common to use bellflower as edible vegetables. Campanulaceae not only tastes delicious, but also has the effect of health care. However, the traditional platycodon kimchi is mainly fermented naturally, and the microorganisms attached to the vegetables are used for fermentation. There are unknown flora, high fermentation risks, difficult fermentation, incomplete fermentation, uncontrollable fermentation results,...

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a platycodon kimchi, which solves the technical problems of uncontrollable fermentation results, long production cycle, unstable product quality, low antioxidant activity and high nitrite content of traditional naturally fermented platycodon kimchi

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