Vegetable fermenting method

A fermentation method and vegetable technology, which is applied in the field of fermenting vegetables with pure natural lactic acid, can solve the problems of no obvious effect on health care and weight loss, and achieve the effects of low processing cost, weight loss effect, and simple processing equipment

Inactive Publication Date: 2004-09-15
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But their common deficiency is that there is no obvious effect on health care and weight loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 40°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation liquid;

[0024] (2) Sealed vegetables: wash the bracken and drain it, it is best to make it wilt slightly, then cut the bracken into 20cm long segments and put them in the fermentation container so that the surface of the fermented liquid is 1cm away from the container mouth. Cover and seal;

[0025] (3) Fermentation: move the fermentation container into the fermentation room, ferment at 20°C for 12 days, and take out the bracken after the pH value of the fermentation liquid is 3.

[0026] After the bracken is bagged ...

Embodiment 2

[0030] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 50°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0031] (2) Sealed vegetables: wash the radish and drain it, it is best to make it wilt a little, then cut the radish into slices, put it in the fermentation container, make the fermentation liquid surface 2cm away from the container mouth, cover and seal;

[0032] (3) Fermentation: move the fermentation container into the fermentation room, ferment at 30°C for 6 days, and take out the radish after the pH value of the fermentation liquid is 5.

[0033] Carry out vacuum packing after the radish is bagged, move in...

Embodiment 3

[0037] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 45°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0038] (2) Sealed vegetables: wash the cucumber and drain it, it is best to make it wilt a little, then cut the cucumber into slices, put it into the fermentation container, make the fermentation liquid surface 1cm away from the container mouth, cover and seal;

[0039] (3) Fermentation: move the fermentation container into the fermentation room, ferment for 10 days at 25° C., and take out the cucumber after the pH value of the fermentation liquid is 4.

[0040] After vacuum packaging the cucumbers in bags, mov...

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PUM

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Abstract

The present invention relates to a method for making fermented vegetable by using pure natural lactic acid. Said method includes the following steps: (1) preparing fermenting liquor; placing the pure culture of Lactobacillus bulgaricus and streptococcus thermophilus into fermentation container, and adding the water whose hardness is greater than 16 deg. and temp. is 40 deg.C-50 deg.C to 2 / 3 place of volume of fermentation container to make them into fermenting liquor; (2) sealing vegetable: placing the drained vegetable into the fermentation container, making the distance of fermenting liquor level from the mouth of said container be 1-2 cm, capping and sealing said container; and (3). fermentation; moving the fermentation container into fermentation chamber, fermenting for 6-12 days at 20-30 deg.C, after the pH value of fermenting liquor is 3-5, taking out the ferromented vegetable which is patatable, unique in flavor and has health-care weight-reducing effect.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for fermenting vegetables with pure natural lactic acid. Background technique [0002] Kimchi is one of the most extensive and popular vegetable processing products among the people in China, especially in Sichuan, Guizhou, Hunan, Hubei and other places. Traditional kimchi is a processed product made by soaking vegetables in salt water and lactic acid fermentation. It not only has simple processing equipment, easy operation, low cost, but also is delicious. With the development of society, the production process of pickles is more and more diversified, so as to meet the different demands of people for pickles. [0003] 1. Flavored kimchi production process. This process uses 16 kinds of condiments such as rice wine, betel nut skin and olive skin, and 18 kinds of raw materials such as cabbage, Xinxinmei radish and meat celery to produce a high-grade ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 王正询田长恩雷德柱
Owner GUANGZHOU UNIVERSITY
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