Method for removing mixed bacteria from pickles

Abstract

The invention discloses a method for removing mixed bacteria from pickles. The method comprises the steps that a, after a utensil undergoes high-temperature disinfection, a white substance close to awater surface and surface water are fished out, and each time fishing is performed, the utensil is cleared once; b, Baijiu with the alcoholic content of 60% or more and salt are used in proportion of2:1 to prepare a sterilization solution, and the sterilization solution is added into a pickle jar, wherein the volume of the sterilization solution is one thirtieth of the volume of the pickle jar; c, a deoxidizer is stuck onto the top surface of the inner side of a jar lid of the pickle jar with an adhesive tape, wherein the deoxidizer can be a piece of clean pig iron and can also be made by wrapping pig iron powder with a breathable filter screen; and d, the pickle jar is rapidly covered with the jar lid after air in the jar is pumped out by using a vacuum machine. According to the method,the antibacterial capacity of water can be improved by the Baijiu and the salt, and oxygen is removed by the deoxidizer and the vacuum machine; it is well known that harmful mixed bacteria are almostall aerobic bacteria, so that the mixed bacteria in the water surface are hard to survive after deoxidization; and the mixed bacteria can be thoroughly removed from the pickles by adopting the method,and thus keeping of the pickle flavor and health care of the human body are facilitated.

Description

technical field [0001] The invention relates to a method for removing miscellaneous bacteria in pickles. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; after the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. There are shadows of kimchi all over the world, and the flavor varies with different methods in different places. Among them, Fuling mustard, French pickled cucumbers, and German sweet and sour cabbage are also known as the three major pickles in the world. Prepared kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil and so on. If contaminated kimchi is eaten by mistake, it...

AI Technical Summary

Problems solved by technology

The existing method is usually to add white wine or salt to the kimchi jar to sterilize, or clean pig iron, and use pig iron to deoxidize to achieve the purpose of sterilization. These methods are difficult to completely remove the miscellaneous bacteria, and they will grow back after a period of time. Too much white wine or salt will also affect the flavor of kimchi, and kimchi with high salt content will also affect human health