Method for preparing aged Dao dish by adopting direct vat set fungicide

Abstract

The invention belongs to the technical field of food, and particularly relates to a method for fermenting an aged Dao dish by using a direct vat set fungicide. The method comprises the following steps: (1) selecting fresh and non-rotten mature leaf mustards, cutting off stem barks of rod-shaped parts by using a knife, washing by using clear water, and draining; (2) cutting the treated stick vegetables into small blocks by using the knife, adding edible salt and the direct vat set fungicide, fully and uniformly stirring, and then putting the mixture into a container for sealed fermentation; and (3) fishing out the fermented leaf mustards from the container, discarding liquid in the container, kneading, adding the direct vat set fungicide again, fully and uniformly stirring, putting into the container, and carrying out closed fermentation, and the like. According to the method, a strain of lactobacillus plantarum with the preservation number of GDMCC No: 60196 is adopted, the tolerance of the lactobacillus plantarum is higher than that of other lactic acid bacteria, the lactobacillus plantarum can grow in the aged Dao dish with low moisture content and high salinity, acid is rapidly produced, the fermentation maturation period is shortened, growth of infectious microbes such as escherichia coli and pseudomonas can be inhibited, formation of nitrite is blocked, and the edible safety of the aged Dao dish is improved.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to the preparation of special dishes in the food field, in particular to a method for making aged dishes by using direct-throwing bacterial agents. Background technique [0002] Aged Dao Cai is a special dry salted dish in Zhenyuan County, Guizhou Province. It has a history of more than 500 years. It is said that it was created by the "Taoist" in Qinglong Cave in Ming Dynasty, so it is called "Dao Cai". It was once a tribute to the royal family. In 1980, it was rated as a high-quality product of Qiandongnan Autonomous Prefecture. Because the longer the dish is stored, the better the quality, so it is also called "old dish". This dish has the advantages of fragrance, delicious taste, appetizing, etc., and is rich in nutrients such as amino acids, reducing sugars, crude protein, calcium, phosphorus, and iron. [0003] Aged dishes are made from local stick vegetables (musta...

AI Technical Summary

Problems solved by technology

At present, the production of aged dishes is still dominated by traditional family-style or workshop-style natural fermentation. The fermentation cycle is too long, and some unfriendly microorganisms such as E. In vegetables, it will lead to the continuous formation and accumulation of nitrite, biogenic amines, etc., and there are certain safety hazards

Aged dishes need to be kneaded repeatedly to make the texture soft before being fermented in the altar, which is time-consuming and laborious. After the fermentation is mature, it needs to be soaked in white wine. This process mainly relies on experience, which will make it difficult to unify the taste of different batches of products. , and the strong taste of wine is difficult for foreign consumers to accept

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