Method for quick producing pickled Chinese cabbage by adding lactic acid strain

Abstract

A process for quickly preparing high-quality pickled Chinese cabbage includes such steps as preparing culture media, sterilizing, activating excellent lactobacillus strain, constant-temp culturing in ordinary liquid culture medium, culturing in another liquid medium to obtain bacterial liquid, loading the cleaned Chinese cabbage in a container, compressing, adding said bacterial liquid, edible salt and warm water, sealing and anaerobic fermenting for 10-15 days. Its advantages are delicious taste, high crispness and without destroy of nutrients.

Description

technical field [0001] The invention relates to a processing method of sauerkraut, in particular to a method for artificially inoculating lactic acid bacteria to quickly ferment sauerkraut that can be soaked and eaten in four seasons and has the traditional taste of Northeast sauerkraut. It is suitable for pickling cabbage and cabbage (commonly known as kohlrabi). Background technique [0002] At present, there are mainly two methods for pickling sauerkraut. One method is the traditional natural fermentation method, that is, in autumn, wash cabbage or cabbage and put them into a tank, add an appropriate amount of salt in layers for compaction, and then inject clean water. It can be eaten after five to seven weeks of natural fermentation under certain conditions; another method is rapid fermentation, that is, in autumn, wash cabbage or cabbage and add starter or lactic acid fermentation under vacuum conditions, respectively within 5-20 days Edible, if vacuum-packed, it can b...

AI Technical Summary

Problems solved by technology

The sauerkraut prepared by the former traditional natural fermentation has good aroma, pure taste, crisp and tender texture, but the fermentation time is long, and the fermentation temperature is not easy to control, especially when the temperature is low in autumn and winter, the fermentation time is very long

If the temperature is too high, the bacteria will multiply quickly, and the vegetables will be rotten and smelly, which will destroy the taste of pickled cabbage in Northeast China. This will not only increase the content of nitrite, cause harm to human health, but also pollute the environment; the latter is prepared by rapid fermentation. Although the traditional pickled cabbage overcomes the long shortcoming of the former fermentation time, the equipment required for pickling sauerkraut is many, the investment is large, the cost is high, and the taste of the dish is not correct. It has neither the local flavor of traditional sauerkraut nor the nutritional content of the dish