Low-salt semi-dry fermentation method for pickled vegetables

Abstract

The invention belongs to the field of food, and particularly relates to a low-salt semi-dry state fermentation method for pickled vegetables. The method provided by the invention comprises the following steps: preparing low-salt lactic acid bacteria liquid saline water, soaking fresh vegetables, performing low-temperature vacuum dehydration, and performing sealed anaerobic fermentation. The preparation method comprises the following steps: firstly preparing low-salt lactic acid bacteria liquid salt water, then putting fresh vegetables into the low-salt lactic acid bacteria liquid salt water for dipping, then fishing out the dipped vegetables, performing vacuum dehydration under a low-temperature condition, finally putting the dehydrated vegetables into a closed container, pressing, and performing anaerobic fermentation until the vegetables are mature to obtain the low-salt semi-dry state fermented pickled vegetables. The pickled vegetables prepared by the method disclosed by the invention are low in salt content, rich in flavor substance components and stable in quality, zero discharge of salting wastewater and cleaning wastewater is realized, and the pickled vegetables are clean and environment-friendly.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a low-salt semi-dry fermenting method for kimchi. Background technique [0002] Sichuan kimchi is a typical representative of traditional fermented food in my country. It is a vegetable product mainly fermented by lactic acid bacteria. It is sour and appetizing, crisp and pleasant, and is deeply loved by consumers. Traditional kimchi is made of fresh vegetables, soaked in low-salt brine, fermented and eaten directly. The process is as follows: fresh seasonal vegetables→cleaning→cutting and forming→soaking and fermenting in salt water→pickles. Although traditional kimchi is rich in active lactic acid bacteria, rich in nutrition, and simple in preparation process, due to the low-salt pickling process, the product has high moisture content, cannot be sterilized, and has a very short storage time, making it difficult to realize industrialization. For this reason, on th...

AI Technical Summary

Problems solved by technology

Modern industrialized kimchi production adopts large-scale production, and its raw materials need to be salted with high salt. Not only does a large amount of salted wastewater be generated during the salting process of the product, but also the amount of water used in cleaning, desalination and other links during the processing process is also huge. The low-salt saline water and low-salt cleaning water produced in these links are difficult to deal with, causing great pressure on the environment; moreover, the production of modern industrialized kimchi adopts a high-salt saline process, and its fermentation process is a wet fermentation process. There are fewer types of microorganisms involved in fermentation, and the product has less flavor components and a single flavor; in addition, most of the existing industrial kimchi production adopts natural fermentation technology, which is highly dependent on the natural environment and weather, and the product production cycle is long and the product quality is unstable.