Ingredient composition for low-temperature compressed-gas fermented vegetables, low-temperature compressed-gas vegetable fermentation method thereof and processing method of fermented vegetables

Abstract

The invention discloses an ingredient composition for low-temperature compressed-gas fermented vegetables, a low-temperature compressed gas vegetable fermentation method thereof and a processing method of the fermented vegetables, and belongs to the field of vegetable fermentation. The processing method comprises the following steps: mixing fresh vegetables with the ingredient composition for low-temperature compressed-gas fermented vegetables according to a certain mass ratio; and performing sealing fermentation for 120-150 days at a temperature of 2-5 DEG C, wherein the fermentation pressureis 0.1 Mpa. The ingredient composition for low-temperature compressed-gas fermented vegetables mainly consists of the following components in parts by weight: 10-30 parts of root mustard, 15-25 partsof shaddock peel, 5-15 parts of purslane, 4-10 parts of edible salt and 0.1-0.5 part of chitosan. The composition is not added with preservative, does not generate white mould, produces gas slowly, and has low gas production. The vegetable soup stock is more precious than the vegetables, the seasonal efficiency and the nutritional value are greatly improved, and the shelf life is one year.

Description

technical field [0001] The invention belongs to the field of vegetable fermentation; in particular, it relates to an ingredient composition for low-temperature compressed gas fermentation of vegetables, a method for fermenting vegetables with low-temperature compressed gas, and a processing method for fermented vegetables. Background technique [0002] my country has a long history of fermented vegetables, and fermented vegetables have been produced since the 3rd century BC. All kinds of cabbage, cabbage, beets, radishes, cucumbers, celery, green tomatoes, peppers, green beans, kidney beans, etc. can be used to produce fermented vegetables. In the traditional vegetable fermentation process, the amount of salt used is generally 2-6%, and that of pickles is generally 2-3%. The ideal fermentation temperature is generally 18-20°C. [0003] Salting method: It is the most traditional method of pickling vegetables. After they are dried in the sun or scalded with boiling water, pu...

AI Technical Summary

Problems solved by technology

The advantages of lactic acid bacteria fermentation are high yield, shortened fermentation time, delicious taste, and pure color, but its disadvantage is that it is difficult to control the temperature, and it needs to be divided into three different fermentation stages. The water weight will be deposited on the bottom of the vegetables. According to the analysis, the nitrite has become an azo compound, producing a large amount of myxothrix, and a large amount of sewage and salt water are discharged.

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