1263 results about "Pickled vegetables" patented technology

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

The invention provides a quick preparation method for a pickled vegetable containing biodiasmin. The quick preparation method comprises the following steps of: preparing biodiasmin liquor, preparing pickled vegetable fermentation liquor, preparing a seasoning fermentation liquor, pre-treating and preparing a finished pickled vegetable containing biodiasmin. According to the quick preparation method disclosed by the invention, the pickled vegetable fermentation liquor is independently prepared according to the conventional pickled vegetable production way, and the pickled vegetable fermentation liquor is treated by seasoning to form seasoning fermentation liquor; osmotic dehydration and the brittleness-keeping treatment are carried out on the fresh vegetable to obtain a semi-finished product; and the semi-finished product is pickled by the seasoning fermentation liquor, and the seasoning fermentation liquor is quickened up to permeate into the vegetable through the vacuum treatment to obtain the delicious finished pickled vegetable. The pickled vegetable is prepared by the preparation method disclosed by the invention is low in salt content, short in production time, high in calcium content and biodiasmin content and beneficial to the body health of a user; and moreover, the automation degree of the pickled vegetable processing is improved.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.

The present invention relates to deep processing of vegetable, is especially the process of producing pickled vegetable with compound bacteria powder, and solves the technological problem of fast producing high quality fermented pickled vegetable. The production process includes the main steps of 1) mixing cut vegetable, compound bacteria powder containing plant lactobacillus, acetobacter, cheese lactobacillus and Saccharomyces cerevisiae, and supplementary material containing salt, and sealing in the container; 2) fermentation first at the temperature of 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; 3) eliminating water from the fermented pickled vegetable and mixing with seasonings. The said process has different production scales and short production period, and the pickled vegetable product has rich nutrients and pure taste.

The invention relates to a lactobacillus plantarum bacterial strain, an application thereof and pickled vegetable produced by the bacterial strain. The lactobacillus plantarum comes from a Chinese traditional fermentation food, and is a safe strain, phenyllactic acid is generated from the pickled vegetable, so that the lactobacillus plantarum can better perform the probiotic function. The provided pickled vegetable is rich in lactobacillus and phenyllactic acid, the live bacteria amount of lactics is 10<8> cfu / g, the phenyllactic acid content can reach 217mg / kg, and the pickled vegetable has high nutrition value and probiotic function.

The invention provides a smell detection device, a detection system and a detection method. The smell detection device comprises a sensor array and a control unit. The sensor array obtains a smell spectrum of a specific smell. The control unit compares the smell spectrum and a smell model of the specific smell, calculates the concentration of the specific smell according to the comparison result, processes and analyzes the concentration, and generates a corresponding signal controlling a corresponding executive device. For example, a user can know changes of food in a refrigerator, a wine cabinet and a pickled vegetable cabinet in real time. Automatic adjusting of household appliances such as air conditioners and refrigerators during environment changes can be achieved, thus effectively increasing the intelligentizing level of the household appliances.

The invention discloses a method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology. The method comprises the following steps: pretreating solanaceous vegetables, treating with air drying, quickly freezing in a quick-frozen tunnel and storing with refrigeration, preparing a broth having a pickled vegetable local flavor and using the multistage superhigh pressure penetration technology. According to the invention, original color, local flavor, nutrition and reconstitution property of the vegetables can be fully kept, salt content is reduced, generation of nitrite is reduced, realization of industrially continuous production of the Szechwan pickled vegetable in a whole year can be fully guaranteed, production efficiency of factory and equipment can be increased, compared with traditional nature fermentation, the production process in the invention is easy to control, and the product taste is pure.

The invention provides high-efficiency degradation nitrite pickled vegetable direct vat starter and a preparation method thereof. The high-efficiency degradation nitrite pickled vegetable direct vat starter comprises plantaricin, leuconostoc mesenteroides, pediococcus acidilactici and the freeze-dried fungus powder of lactobacillus brevis which are mixed by equal mass. The method prepares the high bacteria count starter under nutrition, growth and rich freeze-drying conditions by keeping bacterial strain with degradation nitrite through CICC, so the method has the advantages of product safety and no side effect. As determined, the bacterial count is equal to or more than 1010CFU / g. 150kg of Chinese cabbage is well fermented if fermented under 20 DEG C for 10 days; 150kg of Chinese cabbage is well fermented if fermented under 30 DEG C for 5 days; the mixed fermented degradation nitrite is equal to or more than 98 percent; the pickled vegetable has good flavor and excellent product quality. The invention can greatly shorten the vegetable fermentation time by 3 to 5 days, and can be used in industrialized production.

The invention discloses a preparation method of a lotus root pickled vegetable. The preparation method comprises the following steps: (1) cleaning up fresh lotus roots, removing rhizoma nelumbinis, peeling and cutting into slices; (2) carrying out color protecting on the lotus root slices; (3) placing into boiling water for blanching; (4) carrying out hardening treatment; (5) cooling the hardened lotus root slices at normal temperature and draining; (6) adding seasoner liquid, wherein the seasoner liquid is prepared by adding white sugar calcium chloride, ginger, peppers and pickled peppers into salt water with the mass fraction of 2-8%; the mass ratio of the lotus root slices to the seasoner liquid is 1:(0.3-0.9); (7) carrying out ultrahigh pressure sterilization treatment after filling, namely after filling the lotus root slices with the seasoner liquid, placing in an ultrahigh-pressure container with 300-400MPa, standing for 10-30 minutes; and (8) refrigerating after the filled lotus root slices which are subjected to external packing are air-dried. The lotus root slice pickled vegetable prepared by adopting the preparation method is good in taste, health, safe, complete in color, aroma and taste, scientific and reliable in production process and beneficial to large-scale production.

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The invention discloses lactobacillus plantarum L01 which is assigned the accession number CCTCC No.M2014568, and also provides an application of the lactobacillus plantarum L01 in degradation of cholesterol and preparation of a fermented dairy product capable of degrading the cholesterol. The invention has following advantageous effects: the lactobacillus plantarum L01, which is obtained through separation and screening from traditional pickled vegetables, is sourced from traditional foods so that the lactobacillus plantarum L01 is excellent in safety and meanwhile is excellent in acid resistance, cholate resistance and cell adhesion and has a certain effect of maintaining enteric microorganism colony balance. The lactobacillus plantarum L01 can be used for preparing the fermented dairy product, is strong in cholesterol degrading function, can effectively reduce serum cholesterol and can enhance body immunity.

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.

The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.

The invention relates to a method for recycling and treating the salt water of pickled krault and is realized by the following steps: after the salt water is coarsely and then finely filtered, the residue is dried and used as boiler fuel, the filtrate enters into triple effect concentration, the saturated salt solution of the condensed juice is pumped into a crystallizer for crystallization, and salt is obtained after centrifugal separation, and the liquid after centrifugation is hydrolyzed, discolored, deodorized, filtered, prepared, filled and sterilized to obtain vegetable amino acid. The invention has simple operation and no regeneration of waste, the recycled residue can be used as the boiler fuel, the salt and the vegetable amino acid can be used as food and chemical fuel, thus eliminating the pollution of the salt water of pickled krault to environment.

The invention discloses a processing method of pickle compound type bone soup meat paste, which comprises the manufacturing process of: based on sheep / cattle bone, swine bone, rabbit bone, crucian and sheep / beef as main raw materials, decocting sheep / cattle bone, swine bone, rabbit bone and crucian, centrifugally separating to obtain compound bone oil, and vacuum-concentrating the clear soup to prepare the concentrated compound bone soup; and carrying out off-odor removal on sheep or beef, stirring into minced fillet, frying together with pickled vegetables at strong fire to prepare meat paste solid, bagging the bone oil, concentrated bone soup and solid according to a ratio, and sterilizing under normal pressure to obtain compound meat paste finished product. The shelf life of the compound meat paste finished product is more than 6 months, the compound meat paste finished product can be eaten after microwave heating, and can be used as convenient seasoning for rice noodles, vermicelli, noodles, soup and dishes.

The invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

The invention provides a lactic acid bacteria starter for pickling vegetables. The lactic acid bacteria starter for pickling vegetables is prepared by the following steps of: preparing five strains of lactic acid bacteria production starters of lactobacillus plantarum, lactobacillus acidophilus, pseudo-leuconostoc mesenteroides, lactococcus lactis lactis and lactobacillus rhamnosus, wherein the number of viable bacterial of each strain of production starter is more than or equal to 109 per milliliter; freeze-drying the five strains of lactic acid bacteria production starters; taking 2 to 3 parts of A bacterial powder, 3 to 5 parts of B bacterial powder, 2 to 3 parts of C bacterial powder, 3 to 5 parts of D bacterial powder and 3 to 5 parts of E bacterial powder according to the weight of the freeze-dried bacterial powder to mix completely and uniformly; and performing vacuum packaging, so that the lactic acid bacteria starter can be applied to production of pickles, wherein the amount of the bacteria is 0.012 percent of the weight of Chinese cabbage. By the lactic acid bacteria starter for pickling vegetables, the fermenting cycle of the pickles can be obviously shortened; the products are sour, crispy and delicious; the nitrite content of the products are greatly reduced; the food safety of the products is improved; and the finished product yield of the pickles is increased from 30 percent to 45 percent, wherein the finished product yield of the pickles is 30 percent during natural fermentation.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention belongs to the field of foods and particularly relates to a convenient seasoning for tomato fish in sour soup and a preparation method of the seasoning. The seasoning comprises a tomato seasoning bag, a pickled vegetable bag and a fish salting material bag, wherein the tomato seasoning bag comprises the following raw materials in parts by weight: tomato paste, pickled red chili, pickled capsicum frutescens, pickled ginger, pungent litse fruit, salt, monosodium glutamate, I+G, white granulated sugar, ground pepper, lactic acid, glacial acetic acid, citric acid and malic acid. According to the seasoning, the tomato seasoning bag and the pickled vegetable bag have been seasoned, so that when the fish is boiled, only a little plant oil is added into a pan, the tomato seasoning bag and the pickled vegetable bag are added into the pan and slightly fried, clear water (or soup-stock) is added for boiling up, and fish meat salted with the fish salting material bag provided by the invention is boiled in the pan. The seasoning can be used for cooking various fresh fishes; the tomato fish in the sour soup which is pleasant in color, sour and delicious in juice can be cooked by only simply frying the seasoning without addition of other any seasoning when the seasoning is used by consumers.

The present invention discloses a flavour mushroom pickled vegetable product and a preparing method thereof, and relates to the pickled vegetable product fermented by edible mushroom and a preparing method thereof. The preparing method comprises the following steps: selecting the mushrooms, cleaning, boiling, preparing the pickling water, pickling, mixing, packaging, sterilizing, etc. The flavour mushroom pickled vegetable product of the invention has the advantages of unique flavour, delicious taste, tender mouthfeel, excellent softness, crisp mouthfeel and better taste. The flavour mushroom pickled vegetable product of the invention is a delicious, nutritious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body.

The invention discloses a method for preparing pickled carmine turnip, comprising the steps of cleaning, dicing, salting, desalting, pickling, fermenting, spices adding, packaging, sterilizing, cooling and the like. In the invention, improvements are performed on the basis of traditional vegetable pickling method, so the method is quite suitable for the preparation of pickled carmine turnip; the preparing time is shorter, the prepared pickled vegetables are more nutritive, the quality guarantee period is longer, the taste is more unique, and a certain heath care and conditioning effect is provided. Therefore massive productions of pickled carmine turnip can be realized on the basis of the method disclosed by the invention, so that the method is benefit for promoting the development of Chinese pickled vegetables industry, and enhancing the competitiveness of Chinese pickled vegetables in international markets.

The invention relates to a strain for producing glutamic acid decarboxylase and a method for producing gamma-aminobutyric acid by utilizing the strain, belonging to the field of food biotechnology. The invention discloses lactobacillus plantarum SK30.001. The lactobacillus plantarum SK30.001 is screened from pickled vegetables and is preserved in China Center for Type Culture Collection (CCTCC), and the preserve number is CCTCC NO: M2013250. The invention further provides a method for producing the gamma-aminobutyric acid through fermentation by utilizing the strain. The method comprises the following steps of: (a) culturing the strain in a fermentation culture medium, so as to obtain lactobacillus plantarum thallus; (b) converting sodium glutamate by utilizing the lactobacillus plantarum thallus to generate the gamma-aminobutyric acid; and (c) carrying out separation and purification of the gamma-aminobutyric acid. The gamma-aminobutyric acid produced by utilizing method is safe and reliable, is a functional product with a good market potential and is widely applied to industries of foods, cosmetics, medicines and the like. According to the strain for producing the glutamic acid decarboxylase and the method for producing the gamma-aminobutyric acid by utilizing the strain, the gamma-aminobutyric acid can be efficiently produced, the mass production is realized easily, and a novel method for industrial preparation of the gamma-aminobutyric acid is provided.

The invention discloses a color-protecting antistaling agent for compound pickled vegetables and a production method thereof. The color-protecting antistaling agent is composed of dehydroacetic acid, sodium acetate, ascorbic acid, sodium erythorbate, sodium phytate, sodium citrate, citric acid, sodium metabisulfite and sodium chloride. The color-protecting antistaling agent is reasonable in components and convenient to manufacture, can effectively improve preserving performance of the pickled vegetables, prolongs guarantee period, is safe, and enables the preserving performance of the pickledvegetables to be improved by over one time compared with the preserving performance of an ordinary marketing product.

The present invention discloses a preparation method for probiotics-containing low-salt and flower-free pickled vegetables, which comprises the steps of A, cleaning and draining to-be-fermented vegetables, and then cutting vegetables into small pieces; B, putting the vegetables in the altar and compacting the vegetables; C, adding spices and a pickled vegetable solution in the altar to immerse the vegetables in the solution; and D, sealing the fermentation altar and sealing the cover of the alter with water to realize the anaerobic fermentation of the vegetables at 6-40 DEG C for 24-240 hours. According to the technical scheme of the invention, the artificial interbreed fermentation technology is adopted to prepare pickled vegetables, so that pickled vegetables are rich in fermentation flavor. Meanwhile, pickled vegetables are simple in production process, and the fermentation cycle thereof is greatly shortened. The contents of both salt and nitrite in pickled vegetables are significantly reduced, and the number of viable probiotic is relatively high. Moreover, no white bacterial plaque is generated, so that the production safety of pickled vegetables is improved. The above method can be applied to the industrial production.

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

The invention discloses a processing method of five-colored pickled vegetables. The method is characterized by comprising the following steps: preparing green peppers, red peppers, cabbages, carrots and purple perilla as raw materials and monosodium glutamate, chilli peppers, capsicum frutescens, chili sauce, citric acid, salt and the like as auxiliary materials, mixing the materials, pickling, packaging and sterilizing, and checking and storing. According to the method, the processing raw materials are readily available, the processing cost is low, no preservative is added, and no toxic and side effects are generated; purple perilla leaves serve as a raw material and a spice of the pickled vegetables, and also have an effect of preventing pickled vegetable liquid from going bad; the pickled vegetables are bright in color and rich in sour aroma, are fresh, spicy, fragrant and crisp, are delicious and tasty, and serve as a green and healthy appetizer. The method is simple to operate and easy to master.

The invention discloses a preparation method of a barley extract fermented by lactobacillus and an anti-tumor effect of the barley extract fermented by lactobacillus, belonging to the field of food biotechnology. Lactobacillus plantarum (lactobacillus plantarum Dy-1, CGMCC No.6016) is screened from pickled vegetables to serve as a fermentation strain for fermenting the barley, and fermentation conditions are controlled, so that the extract of fermented barley is obtained. Cell tests indicate that the extract has obvious effects on promoting apoptosis and suppressing multiplication of human colon cancer HT-29 cells and gastric cancer SGC-7901 cells, and a model test of the nude mouse bearing the tumor with the human colon cancer HT-29 indicates that the extract has obvious effects on suppressing tumor growth and improving the immune activity of the nude mouse bearing the tumor. According to the preparation method of the barley extract fermented by lactobacillus, the barley is pretreated simply and the production cost is low; and direct vat set fermentation is employed, so that the preparation method of the barley extract fermented by lactobacillus is convenient and rapid, safe and stable, and convenient to control the quality.