Processing method capable of enhancing flavor of brassica juncea product through lactobacillus fementation

Abstract

The invention belongs to the technical field of fermentation processing of brassica juncea, and particularly relates to a processing method capable of enhancing the flavor of a brassica juncea productthrough lactobacillus fementation. In order to solve the problems that according to existing fermentation processing of brassica juncea, only brassica juncea or a brassica juncea fermentation broth is simply extracted for eating, the brassica juncea and the brassica juncea fermentation broth cannot be used at the same time, and the fresh fragrance of the brassica juncea cannot be improved duringfermentation, the following scheme is proposed, the processing method capable of enhancing the flavor of the brassica juncea product through lactobacillus fementation comprises the following steps: (1) picking brassica juncea, and conducting cleaning, air drying and pulsed electric field sterilization; (2) preparing fermentation tanks, arranging temperature control mechanisms and stirring mechanisms on the fermentation tanks, and conducting cleaning and high-temperature heating sterilization on the interiors of the fermentation tanks; and (3) adding the air-dried brassica juncea into the fermentation tanks, and adding certain amounts of ingredients of lactobacillus, cold boiled water, salt and the like for fermentation. By means of the processing method capable of enhancing the flavor of the brassica juncea product through lactobacillus fementation, fermented brassica juncea and liquid can both be fully used, utilization rates are increased, the brassica juncea fermentation efficiencycan be improved by the lactobacillus, and the fresh fragrance of the fermented brassica juncea is enhanced at the same time.

Description

technical field [0001] The invention relates to the technical field of mustard fermentation processing, in particular to a processing method for improving the flavor of mustard products through lactic acid bacteria fermentation. Background technique [0002] Mustard (scientific name: Brassica juncea), is an annual or biennial herb of the genus Brassica. Mustard vegetables contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis. Fermented mustard has the effect of removing fishy smell and degreasing. Fermented mustard juice is used for cooking meat and aquatic products. With the functions of removing fishy smell, degreasing, and increasing flavor, sour mustard pickled by lactic acid fermentation of mustard is often used as a home or restaurant flavor dish. [0003] The existing mustard fermentation processing is simply to extract and eat the mustard or the mustard fermentation liquid, and the two cannot be used at the same time, and ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings of the existing mustard fermentation process that simply extracts mustard or mustard fermentation liquid for consumption, cannot use both at the same time, and cannot improve the fresh aroma of mustard during fermentation, and proposes A processing method for improving the flavor of mustard products through lactic acid bacteria fermentation

Images