Condiment pickling vegetable and process for making pickled vegetable products

Abstract

The present invention discloses one kind of seasoning for pickling vegetable and the method of producing pickled vegetable. The seasoning is produced with soybean, wheat and broad bean and through mixing, squeezing, deoiling, steaming, cooling, inoculation, saccharifying and fermentation with aspergillus flavus. Chinese cabbage after being salted and sorted is mixed with the seasoning and fermented to produce the pickled vegetable. The seasoning contains several kinds of amino acids, vitamins, soybean protein and other nutritive components; and the pickled vegetable has rich paste aroma, bright red color, tender and crisp character, rich nutrients and thus appetizing function.

Description

Technical field: [0001] The invention relates to a seasoning, in particular to a seasoning for pickling vegetables and a method for preparing pickled vegetables with the seasoning. Background technique: [0002] As we all know, vegetables are the necessities of people's life, especially lotus root, cabbage, and cabbage are popular vegetables. They have a large planting area in the country, high yield, high nutritional content, and low price, and are favored by consumers. However, due to the strong seasonality of vegetables, especially cabbage production, there will be an oversupply after the market, and even lead to a rotten market for cabbage, which will bring large economic losses to vegetable farmers and dampen their enthusiasm for production. In order to protect the economic interests of the majority of vegetable farmers, fully mobilize their enthusiasm for production, and also enrich people's needs for vegetable pickles. Since ancient times, the traditional method of p...

AI Technical Summary

Problems solved by technology

The pickled products prepared by this method are not good in taste, and the storage time is not long, and the time is slightly longer, which will also cause deterioration and taste, etc.