Preparation method of lactic acid bacteria pickled Chinese cabbages

Abstract

The invention relates to a preparation method of lactic acid bacteria pickled Chinese cabbages. The preparation method comprises the following steps that (1), vegetables are pretreated; (2), the pretreated vegetables are fermented together with water, table salt and lactic acid bacteria; (3), the fermented pickled Chinese cabbages are selected and repaired; (4), the selected pickled Chinese cabbages are pasteurized by using fermented pickled Chinese cabbage water; and (5), homotype lactic acid bacteria are inoculated to the sterilized pickled Chinese cabbages, packaging is carried out, and storing and fermenting are carried out until the pickled Chinese cabbages conform to factory standards to obtain finished products. According to the preparation method of the lactic acid bacteria pickled Chinese cabbages, anaerobic gas-producing microorganisms such as saccharomycetes and heterotypic fermentation lactic acid bacteria in a pickled Chinese cabbage system after lactic acid bacteria fermentation are killed by a pasteurization process, so that the possibility of re-producing gas is avoided; meanwhile, the flora advantage and purity of the lactic acid bacteria in the finished product are ensured by introducing the homotypic fermentation lactic acid bacteria, and the problems of gas production, bag expansion and browning in the storage process of the pickled Chinese cabbages are effectively solved; the problem of interruption in the production process is solved, and the continuity of the production process and the controllability of the quality of finished products are ensured; and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of sauerkraut with lactic acid bacteria. Background technique [0002] In the process of sauerkraut fermentation, the gas production is relatively large in the heterogeneous fermentation stage in the early stage, so most manufacturers choose to process and package after fermentation and maturity. Lactic acid is about 1.0%. [0003] After the pickled cabbage is fermented and mature, it is exposed to the air during the processing and packaging processes such as cellaring, dressing, shredding, and cleaning, which will cause changes in the anaerobic environment and contamination of bacteria, which will cause problems such as browning and gas production of the finished product. In order to solve related problems, now There are two options: [0004] 1. The sauerkraut is fermented and mature, after being cellared, selected, shredded, washed, and then packaged after ...

AI Technical Summary

Problems solved by technology

[0008] The present invention overcomes the deficiencies in the prior art, and provides a preparation method of lactic acid bacteria sauerkraut, which effectively solves the problems of bag swelling and browning during storage of sauerkraut without adding additives,

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