Method for preparing flavored pickled vegetable fermentation liquid through low-temperature nanometer crushing of tartarian buckwheat shells and walnut residues and multistage enzymolysis and fermentation

Abstract

The invention discloses a method for preparing flavored pickled vegetable fermentation liquid through low-temperature nanometer crushing of tartarian buckwheat shells and walnut residues and multistage enzymolysis and fermentation. The method comprises the steps of preparing nanometer suspension A from tartarian buckwheat shells and tartarian buckwheat subjected to multistage baking, preparing nanometer suspension B from walnut residues subjected to multistage baking, preparing nanometer suspension C from soybeans, mung beans and red adzuki beans subjected to multistage baking, preparing nanometer suspension D from white radishes, radishes, eggplants and purple cabbages, performing two-stage enzymolysis on the nanometer suspension A, the nanometer suspension B and the nanometer suspensionC with soybean protease and papain under the condition of high pressure and high temperature, then adding the nanometer suspension D and composite zymocyte normal saline suspension, sequentially performing constant-pressure four-stage fermentation at 38-39 DEG C, 32-34 DEG C, 24-25 DEG C and 6-10 DEG C, and then performing high-pressure sterilization so as to obtain novel pickled vegetable multi-flavor fermentation liquid having fragrance of grains and beans. The fermentation liquid is used for preparing novel pickled vegetables through high-pressure permeation and positive and negative pressure permeation techniques, so that the pickled vegetables have fragrance and flavor of the grains and the beans.

Description

technical field [0001] The invention relates to a method for preparing novel pickle multi-flavor fermented liquid, more specifically, the invention relates to a method for preparing flavored pickle fermented liquid by low-temperature nano-crushing and multi-stage enzymatic hydrolysis and fermentation of tartary buckwheat shell and walnut dregs. Background technique [0002] At present, there are many disadvantages and safety problems in the traditional production of Sichuan characteristic kimchi: (1) It is difficult to store fresh vegetable raw materials for a long time, coupled with the limitation of traditional kimchi production technology, the raw materials can only be pickled with high salt, which greatly limits the production of kimchi (2) The high-salt pickling in the early stage directly leads to a significant increase in the probability of excessive nitrite content in kimchi products; and the desalination process makes high-salt brine difficult to handle and pollutes ...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many disadvantages and safety problems in the traditional production of Sichuan characteristic kimchi: (1) It is difficult to store fresh vegetable raw materials for a long time, coupled with the limitation of traditional kimchi production technology, the raw materials can only be pickled with high salt, which greatly limits the production of kimchi (2) The high-salt pickling in the early stage directly leads to a significant increase in the probability of excessive nitrite content in kimchi products; and the desalination process makes high-salt brine difficult to handle and pollutes the environment, causing irreversible ecological damage; (3) The entire production process cycle of kimchi (4) The traditional kimchi production environment and technical conditions cannot be fully controlled, and the product quality is unstable, which is not conducive to large-scale and standardized production; therefore, it is urgent to develop modernization, standardization and scale production. To solve the above-mentioned disadvantages and safety problems with the new ecological pickle technology

For example, the traditional variety is single, and the taste or flavor of kimchi is not rich, which cannot meet the needs of consumers; the pace of life is fast and the work pressure is high, and traditional kimchi cannot provide better nutrition and health effects.