Preparation method of pickled vegetables in old jar based on microbial strains

Abstract

The invention provides a preparation method of pickled vegetables in old jars based on microbial strains, and belongs to the technical field of preparation of pickled vegetables in old jars. The preparation method of the pickled vegetables in the old jar comprises the following steps: selecting fresh vegetables without plant diseases and insect pests, and cutting to obtain vegetable raw material blocks; sterilizing the vegetable raw material blocks, airing and storing for later use; performing first mixing on edible salt and water, boiling and then cooling to obtain saline water; performing second mixing on the saline water and fermentation auxiliary materials, and then mixing with microbial strains to obtain fermentation liquor; and mixing the fermentation liquor with the vegetable raw material blocks, and fermenting in an old jar to obtain the pickled vegetables in the old jar. The preparation method of the pickled vegetables in old jars is short in fermentation period, the vegetables are fermented by mixing microbial strains with natural fermentation auxiliary materials, the quality of the pickled vegetables in old jars is guaranteed, and damage of artificial additives to human bodies is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of old-style pickles preparation, in particular to a method for preparing old-style pickles based on microbial strains. Background Art

[0003] As an indispensable side dish in people's daily diet, Laotan pickles have a solid consumer base in the domestic fermented food market. However, traditional pickle pickling technology mostly uses natural fermentation, the growth of bacteria is difficult to control, the fermentation cycle is long, and the safety and quality of the product are difficult to guarantee. In addition, in order to maintain the color and shelf life of pickles, a variety of food additives are often added during the production process, and long-term consumption poses great food safety uncertainties.

[0004] Therefore, it is of great practical significance to provide a method for preparing old pickles with a short fermentation cycle, no additives and good product safety. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing old-style pickles based on microbial strains, aiming to solve the problems of long fermentation period and poor product safety of old-style pickles in the prior art. The fermentation period of old-style pickles obtained by the preparation method of the present invention is short, and vegetables are fermented by mixing microbial strains with natural fermentation auxiliary materials, thereby ensuring the quality of old-style pickles and avoiding the damage of artificial additives to the human body.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing old-style pickles based on microbial strains, comprising the following steps:

[0008] Select fresh vegetables without diseases and insect pests, cut them and obtain vegetable raw material blocks;

[0009] The vegetable raw material blocks are sterilized, dried and stored for later use;

[0010] The edible salt and water are first mixed, boiled and then cooled to obtain salt water;

[0011] The salt water is mixed with fermentation auxiliary materials for a second time, and then mixed with microbial strains to obtain a fermentation liquid;

[0012] The fermentation liquid is mixed with vegetable raw material blocks, and placed in an old pot for fermentation to obtain old pot pickles.

[0013] Furthermore, the disinfection is specifically to immerse the vegetable raw material blocks in 72% alcohol by volume for 10 to 15 seconds.

[0014] Furthermore, the microbial strains are one or more of Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus coryneformis.

[0015] Furthermore, the mass ratio of edible salt to water in the first mixture is 1-3:10-15.

[0016] Furthermore, the fermentation auxiliary materials include 8 to 12 parts of Sichuan pepper, 10 to 12 parts of pickled pepper, 4 to 6 parts of garlic and 1 to 2 parts of spices.

[0017] Furthermore, the spices include 5 to 10 parts of pepper, 4 to 6 parts of star anise, 3 to 5 parts of cinnamon and 3 to 5 parts of bay leaves.

[0018] Furthermore, the mass ratio of the brine to the fermentation auxiliary materials in the second mixture is 20-25:0.5-1.

[0019] Furthermore, the mass ratio of the brine to the microbial strains is 10-15:0.3-0.6.

[0020] Furthermore, the mass ratio of the fermentation liquid to the vegetable raw material blocks is 2-3:1-1.2.

[0021] Furthermore, the fermentation conditions are: temperature 15-20°C, time 15-20 days.

[0022] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0023] The present invention adopts microbial strains to ferment vegetable raw material blocks, thereby improving fermentation efficiency, shortening fermentation period, and avoiding the wanton growth of miscellaneous bacteria in natural fermentation, thereby ensuring the quality of the final old-style pickles; secondly, the present invention adopts natural fermentation auxiliary materials and microbial strains to ferment together, thereby avoiding the damage of artificial food additives to the human body; and further, the present invention disinfects the vegetable raw material blocks before fermentation, kills bacteria and insect pests that may exist in the vegetable raw materials, and ensures the quality of the final fermented old-style pickles. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a schematic diagram of the process of preparing old-style pickles based on microbial strains. DETAILED DESCRIPTION

[0025] The present invention provides a method for preparing old-style pickles based on microbial strains, comprising the following steps:

[0026] Select fresh vegetables without diseases and insect pests, cut them and obtain vegetable raw material blocks;

[0027] The vegetable raw material blocks are sterilized, dried and stored for later use;

[0028] The edible salt and water are first mixed, boiled and then cooled to obtain salt water;

[0029] The salt water is mixed with fermentation auxiliary materials for a second time, and then mixed with microbial strains to obtain a fermentation liquid;

[0030] The fermentation liquid is mixed with vegetable raw material blocks, and placed in an old pot for fermentation to obtain old pot pickles.

[0031] Select fresh vegetables without diseases and insect pests, cut them and obtain vegetable raw material blocks;

[0032] The invention cuts the selected fresh vegetables into sizes suitable for being put into the old pot for fermentation, so as to facilitate the fermentation.

[0033] The vegetable raw material blocks are sterilized, dried and stored for later use;

[0034] The present invention disinfects the vegetable raw material blocks before fermentation, kills bacteria and insect pests that may exist in the vegetables, ensures the subsequent fermentation environment, and prevents bacteria or insect pests from affecting the quality of the final old-tan pickles.

[0035] In the present invention, the disinfection is preferably carried out by soaking the vegetable raw material blocks in 72% alcohol by volume for 10 to 15 seconds; further preferably, the vegetable raw material blocks are soaked in 72% alcohol by volume for 10 to 12 seconds.

[0036] The edible salt and water are first mixed, boiled and then cooled to obtain salt water;

[0037] The method comprises the following steps: mixing edible salt with water and then boiling the mixture to completely dissolve the edible salt in the water to obtain completely dissolved brine, which is then cooled for standby use.

[0038] In the present invention, the mass ratio of edible salt to water in the first mixture is preferably 1-3:10-15, and more preferably 1-2:10-12.

[0039] The salt water is mixed with fermentation auxiliary materials for a second time, and then mixed with microbial strains to obtain a fermentation liquid;

[0040] In the present invention, the fermentation auxiliary materials preferably include 8-12 parts of Sichuan pepper, 10-12 parts of pickled pepper, 4-6 parts of garlic and 1-2 parts of spices, and further preferably include 8-10 parts of Sichuan pepper, 10-11 parts of pickled pepper, 4-5 parts of garlic and 1-2 parts of spices.

[0041] In the present invention, the spices preferably include 5-10 parts of pepper, 4-6 parts of star anise, 3-5 parts of cinnamon and 3-5 parts of bay leaves, and further preferably include 5-8 parts of pepper, 4-5 parts of star anise, 3-4 parts of cinnamon and 3-4 parts of bay leaves.

[0042] The present invention adopts the spices to ferment vegetables, thereby enriching the taste of the final old-tan pickles and improving the flavor thereof.

[0043] In the present invention, the microbial strains are preferably one or more of Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus coryneformis.

[0044] The present invention uses the fermentation effect of the above-mentioned microbial strains to reduce the pH value of the pickling environment and inhibit the growth of harmful microorganisms. At the same time, the microbial strains can also produce organic acids such as lactic acid, giving the pickles sour taste and aroma. In addition, when multiple microbial strains are used, the present invention does not specifically limit the ratio between the strains.

[0045] In the present invention, the mass ratio of the brine to the fermentation auxiliary materials in the second mixture is preferably 20-25:0.5-1, and more preferably 20-22:0.5-0.8.

[0046] In the present invention, the mass ratio of the salt water to the microbial strains is preferably 10-15:0.3-0.6, and more preferably 10-13:0.3-0.5.

[0047] The fermentation liquid is mixed with vegetable raw material blocks, and placed in an old pot for fermentation to obtain old pot pickles.

[0048] In the present invention, the mass ratio of the fermentation liquid to the vegetable raw material blocks is preferably 2-3:1-1.2, and more preferably 2-2.5:1-1.1.

[0049] In the present invention, the fermentation conditions are preferably: temperature 15-20° C., time 15-20 days; more preferably: temperature 15-18° C., time 15-17 days.

[0050] The invention limits the environmental conditions of fermentation, further ensures the fermentation environment, improves the efficiency of fermentation, and improves the quality of the final old-tan pickles.

[0051] In the present invention, unless otherwise specified, the required raw materials for preparation are all commercially available products well known to those skilled in the art.

[0052] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0053] Example 1

[0054] (1) 100 kg of fresh, pest-free Chinese cabbage was selected and cut into vegetable pieces of a size suitable for being placed in a pot;

[0055] (2) Soak the vegetable pieces in 72% alcohol by volume for 10 seconds to disinfect them. After disinfection, place them in a cool and ventilated place to dry and store them for later use;

[0056] (3) mixing edible salt and water in a mass ratio of 1:10, boiling and then cooling to obtain salt water;

[0057] (4) Mix 5 parts of Chinese prickly ash, 4 parts of star anise, 3 parts of cinnamon bark and 3 parts of bay leaf to obtain spices, and mix 1 part of spices with 8 parts of Sichuan pepper, 10 parts of pickled pepper and 4 parts of garlic to obtain a fermentation auxiliary material;

[0058] (5) mixing the salt water and the fermentation auxiliary material in a ratio of 25:1, and then mixing the salt water with the microbial strain in an amount of 10:0.3, wherein the microbial strain is Lactobacillus plantarum, to obtain a fermentation liquid;

[0059] (6) The fermentation liquid and the vegetable pieces are mixed in a mass ratio of 2:1, and after mixing, the mixture is placed in an old pot for sealed fermentation. The old pot is placed in a temperature condition of 15° C. for fermentation for 15 days to obtain old pot pickles.

[0060] Example 2

[0061] (1) 100 kg of fresh, pest-free Chinese cabbage was selected and cut into vegetable pieces of a size suitable for being placed in a pot;

[0062] (2) Soak the vegetable pieces in 72% alcohol by volume for 12 seconds to disinfect them. After disinfection, place them in a cool and ventilated place to dry and store them for later use;

[0063] (3) mixing edible salt and water in a mass ratio of 1:5, boiling and then cooling to obtain salt water;

[0064] (4) mixing 8 parts of Chinese prickly ash, 5 parts of star anise, 4 parts of cinnamon bark and 4 parts of bay leaf to obtain spices, and mixing 2 parts of spices with 10 parts of Sichuan pepper, 11 parts of pickled pepper and 5 parts of garlic to obtain a fermentation auxiliary material;

[0065] (5) mixing the salt water and the fermentation auxiliary material in a ratio of 40:1, and then mixing the salt water with the microbial strain in an amount of 10:0.5, wherein the microbial strain is Lactobacillus plantarum, to obtain a fermentation liquid;

[0066] (6) The fermentation liquid and the vegetable pieces are mixed in a mass ratio of 2.5:1, and after mixing, the mixture is placed in an old pot for sealed fermentation. The old pot is placed in a temperature condition of 18° C. for fermentation for 17 days to obtain old pot pickles.

[0067] Example 3

[0068] (1) 100 kg of fresh, pest-free Chinese cabbage was selected and cut into vegetable pieces of a size suitable for being placed in a pot;

[0069] (2) Soak the vegetable pieces in 72% alcohol by volume for 15 seconds to disinfect them. After disinfection, place them in a cool and ventilated place to dry and store them for later use;

[0070] (3) mixing edible salt and water in a mass ratio of 1:6, boiling and then cooling to obtain salt water;

[0071] (4) mixing 10 parts of Chinese prickly ash, 6 parts of star anise, 5 parts of cinnamon bark and 5 parts of bay leaf to obtain spices, and mixing 2 parts of spices with 12 parts of Sichuan pepper, 12 parts of pickled pepper and 6 parts of garlic to obtain a fermentation auxiliary material;

[0072] (5) mixing the salt water and the fermentation auxiliary material in a ratio of 25:1, and then mixing the salt water with the microbial strain in an amount of 15:0.6, wherein the microbial strain is Lactobacillus plantarum, to obtain a fermentation liquid;

[0073] (6) The fermentation liquid and the vegetable pieces are mixed in a mass ratio of 3:1, and after mixing, the mixture is placed in an old pot for sealed fermentation. The old pot is placed in a temperature condition of 20° C. for fermentation for 20 days to obtain old pot pickles.

[0074] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing old pickles based on microbial strains, characterized in that: The following steps are involved: Select fresh vegetables without diseases and insect pests, cut them and obtain vegetable raw material blocks; The vegetable raw material blocks are sterilized, dried and stored for later use; The edible salt and water are first mixed, boiled and then cooled to obtain salt water; The salt water is mixed with fermentation auxiliary materials for a second time, and then mixed with microbial strains to obtain a fermentation liquid; The fermentation liquid is mixed with vegetable raw material blocks, and placed in an old pot for fermentation to obtain old pot pickles.

2. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The disinfection is specifically to immerse the vegetable raw material block in 72% alcohol by volume for 10 to 15 seconds.

3. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The microbial strains are one or more of Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus coryneformis.

4. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The mass ratio of edible salt to water in the first mixture is 1-3:10-15.

5. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The fermentation auxiliary materials include 8 to 12 parts of Sichuan pepper, 10 to 12 parts of pickled pepper, 4 to 6 parts of garlic and 1 to 2 parts of spices.

6. The method for preparing old pickles based on microbial strains according to claim 5, characterized in that: The spices include 5-10 parts of prickly ash, 4-6 parts of star anise, 3-5 parts of cinnamon bark and 3-5 parts of bay leaf.

7. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The mass ratio of the brine to the fermentation auxiliary material in the second mixture is 20-25:0.5-1.

8. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The mass ratio of the salt water to the microbial strains is 10-15:0.3-0.

6.

9. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The mass ratio of the fermentation liquid to the vegetable raw material blocks is 2-3:1-1.

2.

10. The method for preparing old pickles based on microbial strains according to claim 1, characterized in that: The fermentation conditions are: temperature 15-20° C., time 15-20 days.

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