Method for preparing fermented shredded vegetables through cooperation of low-temperature multi-stage fermentation and high-pressure multi-stage permeation

Abstract

The invention discloses a method for preparing fermented shredded vegetables through cooperation of low-temperature multi-stage fermentation and high-pressure multi-stage permeation. The method comprises the following steps: (1) pretreating frosted sweet potato leaves, sesame leaves, purple cabbages, Chinese cabbages and edible amaranth; (2) mixing the sweet potato leaves, the sesame leaves, the purple cabbages, the Chinese cabbages and the edible amaranth, adding a composite zymophyte normal saline suspension, and performing multi-stage low-temperature fermentation; (3) carrying out quick-freezing with liquid nitrogen; (4) performing two-stage microwave vacuum drying on the mixed shredded vegetables until the water content is 25-32%; and (5) mixing spicy permeating salad oil with the mixed shredded vegetables, performing vacuum packaging, and performing multi-stage high-pressure permeation and sterilizing treatment in a high-pressure sterilizing machine. According to the method disclosed by the invention, the fermentation time is shortened from several days to 190-270 minutes, the production efficiency is greatly improved, the fermentation stability and uniformity are also ensured, and the method is very suitable for industrial, large-scale and standardized production.

Description

technical field [0001] The invention relates to a method for preparing fermented coriander, in particular to a method for preparing fermented coriander through low-temperature multi-stage fermentation and high-pressure multi-stage osmosis. Background technique [0002] Lactic acid fermentation is used in traditional leafy vegetable kimchi. The traditional process of natural fermentation is affected by various factors and the product quality and safety cannot be better guaranteed, which greatly limits standardized production. Moreover, the production process of traditional leafy vegetable pickles is not standardized, the product quality is single, and the raw materials are single. In many places, traditional leafy vegetable raw materials have not been fully utilized. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing fermented shredded cabbage with low-temperature multi-stage fermentation and high-pressure multi-stag...

AI Technical Summary

Problems solved by technology

[0002] Lactic acid fermentation is used in traditional leafy vegetable kimchi. The traditional process adopts natural fermentation, which is affected by many factors. The product quality and safety cannot be better guaranteed, which greatly limits standardized production.

Moreover, the production process of traditional leafy vegetable pickles is not standardized, the product quality is single, and the raw materials are single. In many places, traditional leafy vegetable raw materials have not been fully utilized.