Clean vegetable tank type submerged fermentation method
Through cleaning the deep fermentation method of canned vegetables, including pre -vegetable treatment, fermentation of water preparation, and tank deep fermentation steps, the problem of pollution risks and quality differences in the existing fermentation process realizes the quality consistency of fermentation products and the quality consistency and Keep the flavor.
Patent Information
- Application Number
- CN202411740687.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-29
- Publication Date
- 2025-01-28
AI Technical Summary
There is a risk of pollution during the fermentation process of existing vegetables. The uneven fermentation environment leads to large differences in quality. After fermentation, multiple treatments are required to achieve stable quality, which affects the flavor and consumption experience.
The deep fermentation method of clean vegetable can, including pre -processed vegetable treatment, fermentation of water preparation, and tank deep fermentation steps. Specific steps include washing and rinse of the vegetables. The method of adding vegetables through liquid circulation and adding vegetables in batches to dynamically adjust the fermentation environment to ensure the uniformity of salinity and acidity.
It improves the consistency of deep fermentation of vegetables, reduces the quality differences after fermentation, reduces the risk of food safety, and maintains the flavor of fermented products, and enhances the consumer experience.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field related to food fermentation, and in particular to a clean vegetable tank-type deep fermentation method. Background Art
[0002] Vegetables are necessities in people's lives. Pickled vegetables are the largest category of vegetable processed products. Fermentation processing is one of the core links of pickled vegetables. In large-scale processing enterprises, the use of large-scale tonnage jars, salting pools and other methods for fermentation is a common method in the industry.
[0003] However, the existing fermentation processes such as tonnage jars and salting tanks have the following main problems: the use of an open environment can easily contaminate vegetables, especially in salting tank processing, where vegetable raw materials are generally not fully cleaned before entering the tank for fermentation, posing a food safety risk in the production process; the height of industrial fermentation containers generally exceeds 1 meter, resulting in different fermentation environments in the upper, middle and lower layers, and the quality of vegetable fermentation is very different, with large differences in acidity, texture, color, etc.; the existing deep-fermented vegetables cannot be directly bottled and sold after fermentation due to the large differences in quality. In order to achieve quality stability and consistency, the fermented vegetables generally need to be washed, desalted, mixed, seasoned, and other operations, which greatly reduces the flavor of the fermented vegetables themselves and affects the consumer experience. Summary of the invention
[0004] In view of the above problems, the present invention provides a clean vegetable tank submerged fermentation method, which can improve the consistency of vegetable submerged fermentation and improve product quality.
[0005] In order to achieve the purpose of the present invention, the following scheme is adopted: A clean vegetable tank submerged fermentation method comprises the following steps: S100: Vegetable pre-treatment: Wash the vegetable raw materials; S200: Preparation of fermented yeast water: using fresh vegetables to ferment in a container for multiple times, and taking out the vegetables from the container, leaving liquid as fermented yeast water for later use; S300: Tank submerged fermentation, including: S310: adding the yeast water obtained in S200 into a fermentation tank according to a weight of 1% to 30% of the total weight w of the vegetables treated in S100; S320: performing a first liquid circulation in the fermentation tank, wherein the liquid circulation is to continuously extract liquid from the bottom and pour the liquid into the tank from the top of the fermentation tank; S330: at the beginning of the first liquid circulation, the vegetables treated in S100 are added to the fermentation tank in n times, and salt water is added when the vegetables are added, so that the salinity in the fermentation tank is 4% to 8%; S350: After all the vegetables have been placed, the fermentation tank is closed, and then the first liquid circulation is continued. The total duration t of the first liquid circulation is greater than the total duration t' of the vegetable adding process; S360: After the first fluid cycle, perform 0 to 4 fluid cycles every 0.5 to 7 days; S400: Take out the vegetables that have completed deep tank fermentation.
[0006] Furthermore, S100 includes: S110: Remove foreign matter and impurities from vegetables, and remove old skin and stems of vegetables; S120: Rinse the vegetables with clean water to remove mud, sand, foreign matter and impurities again; S130: removing water from vegetables; S140: Rinse vegetables with saline solution of concentration >10% and soak for 1 to 3 hours.
[0007] Furthermore, S200 includes: S210: mixing fresh vegetables with salt water having a concentration of >5% in a container, wherein the weight ratio of the vegetables to the salt water is 1:3 to 1:1; S220: fermenting the mixture, and removing the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH < 3.5, acidity > 0.3%; S230: adding fresh vegetables to the container again, and adding salt or brine to make the salinity in the container 4% to 8%, and then fermenting the mixture, and taking out the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH <3.5, acidity >0.3%; After S230 is executed 3 to 5 times in a loop, S240 is executed again; S240: After taking out all the remaining vegetables in the container, leave the liquid in the container as yeast water for later use.
[0008] Further, in S310, the amount of yeast water used is 1% to 30% of the total weight w of the vegetables after processing in S100; in S330, vegetables weighing w / n±c are added each time, where c is a preset error, 1≤n≤5.
[0009] Furthermore, in S330, each time vegetables are added, brine of 0.2 to 2 times the weight of the vegetables is added at the same time. After all the vegetables are added, brine is added to the fermentation tank.
[0010] Further, in S330, after all the vegetables and salt water are added, the distance between the liquid surface and the topmost point of the inner wall of the fermentation tank is greater than 1 cm and less than 10 cm.
[0011] Further, in S330, except for the last time, a partition is placed in the fermentation tank after each addition of vegetables.
[0012] Furthermore, between steps S330 and S350, there is also included S340: if there are vegetables floating on the liquid surface in the fermentation tank, a baffle is placed in the fermentation tank, and the upper end surface of the baffle is at least 5 cm below the liquid surface; if the vegetables in the fermentation tank do not float on the liquid surface, the baffle is not placed.
[0013] Further, in S350, 4d≤t≤7d, 1d≤t'≤3d.
[0014] Further, in S360, if the number of liquid circulations is greater than 1, the fermenter is opened and the liquid is sampled before the 2nd to 5th liquid circulations. If the salinity in the fermenter is less than 4%, salt or brine is added to make the salinity in the fermenter 4% to 8%. If the salinity in the fermenter is greater than 8%, part of the liquid is extracted from the fermenter and water is added to the fermenter to make the salinity in the fermenter 4% to 8%. After the salinity in the fermenter is adjusted, the fermenter is closed again.
[0015] The beneficial effects of this technical solution are: 1. By circulating liquid during fermentation, adding vegetables in batches, dynamically adjusting salinity, etc., the problem of large differences in fermented vegetables caused by the higher concentration of bacteria in the lower part of the fermentation tank and the lower concentration of bacteria in the upper part of the fermentation tank can be effectively solved when the fermentation environment is deep.
[0016] 2. By separating the vegetables in the fermentation tank, during mass production, the vegetables that are easily affected by buoyancy and have a significant change in texture can be less affected by buoyancy. DETAILED DESCRIPTION
[0017] In order to make the purpose, technical solutions and advantages of the present application clearer, the implementation methods of the present application are described in detail below, but the embodiments described in this application are only part of the embodiments of the present application, rather than all the embodiments.
[0018] The clean vegetable tank submerged fermentation method is implemented according to the following steps: S100: Vegetable pre-treatment, this step mainly involves washing the vegetable raw materials for subsequent use. S100 includes: S110: Remove foreign matter and impurities from vegetables, and remove old skin and stems of vegetables; S120: Rinse the vegetables with clean water to remove mud, sand, foreign matter and impurities again. Specifically, use a multi-stage bubble cleaning machine in series to clean the vegetables; S130: removing water from the vegetables by draining or vibrating; S140: washing the vegetables with saline solution having a concentration of >10%, and then soaking the vegetables for 1 to 3 hours, preferably 2 hours. This step is used to remove corrupt microorganisms, pathogenic microorganisms, and insect eggs from the vegetables; S200: Preparation of yeast water. The yeast water prepared in this step is used as a subsequent fermentation starter factor, which specifically includes: S210: mixing fresh vegetables with salt water having a concentration of >5% in a container, wherein the weight ratio of the vegetables to the salt water is 1:3 to 1:1; S220: fermenting the mixture, and removing the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH < 3.5, acidity > 0.3%; S230: adding fresh vegetables to the container again, and adding salt or brine to make the salinity in the container 4% to 8%, and then fermenting the mixture, and taking out the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH <3.5, acidity >0.3%; After S230 is executed 3 to 5 times in a loop, S240 is executed again. Preferably, S230 is executed 4 times in a loop. S240: After taking out all the remaining vegetables in the container, the liquid in the container is reserved as yeast water; Specifically, the fermentation method used in S200 is the same as the existing common method, that is, a ceramic jar is used as a container for fermentation; S300: Tank submerged fermentation, including: S310: adding the yeast water obtained in S200 into a fermentation tank according to 1% to 30% of the total weight w of the vegetables treated in S100, the depth of the fermentation tank is usually 0.5m to 30m; S320: performing a first liquid circulation in the fermentation tank, wherein the liquid circulation is to continuously extract liquid from the bottom and pour the liquid into the tank from the top of the fermentation tank; S330: At the beginning of the first liquid circulation, the vegetables processed in S100 are added to the fermentation tank in n times, 1≤n≤5. Each time vegetables are added, brine of 0.2 to 2 times the weight of the vegetables is added at the same time. After all the vegetables are added, brine is added to the fermentation tank until the distance between the liquid surface and the top of the inner wall of the fermentation tank is greater than 1 cm and less than 10 cm, and the salinity in the fermentation tank is 4% to 8%. Optionally, except for the last time, partitions are placed in the fermentation tank after each addition of vegetables. Whether to place partitions depends on the density of the vegetables and whether they are easily deformed by buoyancy. Usually, for vegetables with large buoyancy and poor texture after buoyancy compression and deformation, such as peppers and small-leaf mustard, more partitions can be set. , reduce the influence of buoyancy, for radish and mustard tuber with greater tolerance to backlog deformation, fewer partitions can be set, and for varieties such as large-leaf sauerkraut and sprouts that do not affect the taste and texture of vegetables after buoyancy compression deformation, partitions can be placed. Preferably, vegetables with a weight of w / n±c are added each time, and c is a preset error. That is to say, since some vegetables are large in size, it is difficult to ensure that the same type of vegetables are added each time, so a preset error c is set. In this embodiment, vegetables are added to the fermentation tank in 6 times. Each time vegetables are added, brine with the same weight as the vegetables is added at the same time. After the second and fourth additions of vegetables, a partition is placed in the fermentation tank respectively. The depth of the fermentation tank is 10m, and the two partitions are located at 3m deep and 6m deep respectively; S340: If there are vegetables floating on the liquid surface in the fermentation tank, a baffle is placed in the fermentation tank, and the upper end surface of the baffle is at least 5 cm below the liquid surface. If the vegetables in the fermentation tank do not float on the liquid surface, the baffle is not placed. By placing the baffle, it can be ensured that all vegetables are below the liquid surface, and the salt water can submerge all vegetables, so as to prevent the vegetables from floating on the surface and causing corruption, softening, browning, etc.; S350: After all the vegetables are placed, the fermentation tank is closed. Optionally, an air filling valve is provided on the lid of the fermentation tank to fill carbon dioxide or nitrogen between the liquid surface and the lid to reduce the presence of air, maintain the anaerobic environment to the maximum extent, reduce the problems of interface growth and bacteria, and solve the problems of poor airtightness and easy corruption of traditional salting tanks and pottery jars. Then, the first liquid circulation is continued. The total time t of the first liquid circulation is greater than the total time t' of the vegetable adding process. Specifically, 4d≤t≤7d, 1d≤t'≤3d. In this embodiment, t=2d, t'=3d; S360: After the first liquid circulation is completed, 0 to 4 liquid circulations are performed every 0.5 to 7 days. The specific method of liquid circulation is the same as that described in S320. If the number of liquid circulations is greater than 1, the fermenter is opened and the liquid is sampled before the second to fifth liquid circulations. If the salinity in the fermenter is less than 4%, salt or brine is added to make the salinity in the fermenter 4% to 8%. Specifically, if the added salinity will make the liquid level too high, that is, the distance between the liquid level and the top of the inner wall of the fermenter will be less than 1 cm, then part of the liquid is extracted before the supplementation; if the salinity in the fermenter is greater than 8%, part of the liquid is extracted from the fermenter, and water is added to the fermenter to make the salinity in the fermenter 4% to 8%. After the salinity in the fermenter is adjusted, the fermenter is closed again; S400: The vegetables that have completed the deep tank fermentation are taken out. Whether to take out part of the liquid in the tank along with the vegetables can be flexibly determined according to the types of subsequent products.
[0019] In this embodiment, salinity refers to the ratio of the weight of salt to the total weight of salt, water, and vegetables.
[0020] The above are only some of the embodiments listed in this application and are not intended to limit this application.
Claims
1. A clean vegetable tank submerged fermentation method, characterized in that: The following steps are involved: S100: Vegetable pre-treatment: Wash the vegetable raw materials; S200: Preparation of fermented yeast water: using fresh vegetables to ferment in a container for multiple times, and taking out the vegetables from the container, leaving liquid as fermented yeast water for later use; S300: Tank submerged fermentation, including: S310: adding the yeast water obtained in S200 into a fermentation tank according to a weight of 1% to 30% of the total weight w of the vegetables treated in S100; S320: performing a first liquid circulation in the fermentation tank, wherein the liquid circulation is to continuously extract liquid from the bottom and pour the liquid into the tank from the top of the fermentation tank; S330: at the beginning of the first liquid circulation, the vegetables treated in S100 are added to the fermentation tank in n times, and salt water is added when the vegetables are added, so that the salinity in the fermentation tank is 4% to 8%; S350: After all the vegetables have been placed, the fermentation tank is closed, and then the first liquid circulation is continued. The total duration t of the first liquid circulation is greater than the total duration t' of the vegetable adding process; S360: After the first fluid cycle, perform 0 to 4 fluid cycles every 0.5 to 7 days; S400: Take out the vegetables that have completed deep tank fermentation.
2. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: S100 includes: S110: Remove foreign matter and impurities from vegetables, and remove old skin and stems of vegetables; S120: Rinse the vegetables with clean water to remove mud, sand, foreign matter and impurities again; S130: removing water from vegetables; S140: Rinse vegetables with saline solution of concentration >10% and soak for 1 to 3 hours.
3. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: S200 includes: S210: mixing fresh vegetables with salt water having a concentration of >5% in a container, wherein the weight ratio of the vegetables to the salt water is 1:3 to 1:1; S220: fermenting the mixture, and removing the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH < 3.5, acidity > 0.3%; S230: adding fresh vegetables to the container again, and adding salt or brine to make the salinity in the container 4% to 8%, and then fermenting the mixture, and taking out the vegetables when one of the following conditions is met: fermentation days 30 days, liquid pH <3.5, acidity >0.3%; After S230 is executed 3 to 5 times in a loop, S240 is executed again; S240: After taking out all the remaining vegetables in the container, leave the liquid in the container as yeast water for later use.
4. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S310, the amount of yeast water used is 1% to 30% of the total weight w of the vegetables processed in S100; in S330, vegetables weighing w / n±c are added each time, where c is a preset error, 1≤n≤5.
5. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S330, each time vegetables are added, brine of 0.2 to 2 times the weight of the vegetables is added at the same time. After all the vegetables are added, brine is added to the fermentation tank.
6. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S330, after all the vegetables and salt water are added, the distance between the liquid surface and the topmost point of the inner wall of the fermentation tank is greater than 1 cm and less than 10 cm.
7. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S330, after adding vegetables several times except the last time, a partition is placed in the fermentation tank.
8. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: Between steps S330 and S350, there is also included S340: if there are vegetables floating on the liquid surface in the fermentation tank, a baffle is placed in the fermentation tank, and the upper end surface of the baffle is at least 5 cm below the liquid surface; if the vegetables in the fermentation tank do not float on the liquid surface, the baffle is not placed.
9. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S350, 4d≤t≤7d, 1d≤t'≤3d.
10. The clean vegetable tank submerged fermentation method according to claim 1, characterized in that: In S360, if the number of liquid circulations is greater than 1, the fermenter is opened and the liquid is sampled before the 2nd to 5th liquid circulations. If the salinity in the fermenter is less than 4%, table salt or brine is added to make the salinity in the fermenter 4% to 8%. If the salinity in the fermenter is greater than 8%, part of the liquid is extracted from the fermenter and water is added to the fermenter to make the salinity in the fermenter 4% to 8%. After the salinity in the fermenter is adjusted, the fermenter is closed again.