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Preparation method of industrialized fermented green vegetables

The technology of green vegetables and fermentation tank is applied in the field of preparation of industrialized fermented green vegetables, which can solve the problems of difficult control of fermented taste and low compliance rate of fermentation quality, and achieve the effects of easy maintenance of color and taste, improvement of fermentation quality, and complete color and aroma.

Inactive Publication Date: 2019-06-28
四川厨之乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing industrialized fermented green vegetables, which solves the problems that the traditional fermented green vegetables are difficult to control the fermentation taste and the fermentation quality standard rate is not high

Method used

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  • Preparation method of industrialized fermented green vegetables
  • Preparation method of industrialized fermented green vegetables

Examples

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preparation example Construction

[0025] Such as Figure 1-2 As shown, the present invention provides the following technical solutions: a method for preparing industrialized fermented vegetables, the method comprising: cleaning the vegetables, removing the inedible parts, and cutting them appropriately; Lactobacillus, yeast and acetic acid bacteria are prepared, fully mixed and stirred evenly; half of the processed green vegetables are put into the fermenter and then put into a mixed spice bag, and the mixed spice bag is wrapped with gauze, and then the remaining green vegetables are packed. Inject the prepared primary fermentation liquid, soak the vegetables in the primary fermentation liquid, cover and seal, and start fermentation; after 7-10 days of primary fermentation, discharge the internal raw liquid through the drain at the bottom of the fermentation tank to prepare the secondary fermentation liquid , the secondary fermentation liquid is prepared by hard water, mother liquor, brown sugar and white sug...

Embodiment 1

[0028] Step S1, washing the vegetables, removing the inedible parts, and cutting them appropriately;

[0029] Step S2, configure a fermented liquid, the primary fermented liquid is prepared by hard water, edible salt, Lactobacillus plantarum, yeast and acetic acid bacteria, fully mixed and stirred evenly, the hardness of hard water is set between 180-220 mg / L, in step S2 The primary fermentation broth is made by fully mixing and stirring 2-6 parts of edible salt, 0.1-1 part of Lactobacillus plantarum, 0.1-0.5 part of yeast, 0.1-0.2 part of acetic acid bacteria and hard water;

[0030] Step S3, put half of the processed green vegetables into the fermenter 1 and put them into the mixed spice bag, wrap the mixed spice bag with gauze, then pack the remaining green vegetables, inject the primary fermentation liquid prepared in step S2, and make the green vegetables Soak in the primary fermentation liquid, cover and seal, and start fermentation. The fermentation temperature of the f...

Embodiment 2

[0035]The difference between this embodiment and Example 1 is that, in the secondary fermentation in step S4 of this embodiment, 3% white sugar, 3% brown sugar, 25% mother liquor, and 5% seasonal Vegetables and 54% hard water are cyclically mixed and fermented under constant temperature conditions. When the acidity reaches 0.7-1, the secondary fermentation is considered complete.

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Abstract

The invention discloses a preparation method of industrialized fermented green vegetables. The method comprises the steps that the green vegetables are cleaned, inedible parts are removed, and splitting is conducted appropriately; a primary fermentation broth is prepared through hard water, edible salt, lactobacillus plantarum, saccharomycetes and acetic acid bacteria, fully mixing and evenly stirring are conducted; half of the processed green vegetables are packed in a fermenter, then a mixed spice bag is put into the fermenter, the mixed spice bag is wrapped with gauze, then the remaining green vegetables are packed, and the prepared primary fermentation broth is injected in the remaining green vegetables, so that the green vegetables are immersed in the primary fermentation broth, capping and sealing are conducted, and fermentation starts to be conducted; after primary fermentation is conducted for 7-10 days, internal mother liquor is discharged from a water outlet formed in the bottom of the fermenter, and the secondary fermentation broth is prepared. Accordingly, by means of the lactobacillus plantarum, the saccharomycetes, the acetic acid bacteria, the mixed spice bag, a temperature sensor and a PH sensor, the problem that the fermentation taste of traditional fermented green vegetables is difficult to control, and the fermentation quality standard rate is low is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing industrialized fermented green vegetables. Background technique [0002] Fermented vegetables are a biological preservation method, which uses beneficial microorganisms and various ingredients to enhance the preservation of finished products. There are two categories of fermented pickled products and non-fermented pickled products. Fermented pickled products can also be subdivided into semi-dry fermentation and wet fermentation. Sour cabbage and kimchi are fermented pickled products. Fermented vegetables in China have a long history. The production of fermented vegetables existed in the 3rd century before. All kinds of cabbage, cabbage, beets, radishes, cucumbers, celery, green tomatoes, peppers, green beans, kidney beans, etc. can be used to produce fermented vegetables, and can be fermented according to market demand. Vegetable products with diff...

Claims

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Application Information

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IPC IPC(8): A23L19/20C12M1/38C12M1/36C12M1/02C12M1/00
Inventor 辛祖民周言程强周麟余志坤
Owner 四川厨之乐食品有限公司
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