CN101167563A

CN101167563A - Technique for making fermentation pickled vegetable

Info

Publication number: CN101167563A
Application number: CNA2006101229530A
Authority: CN
Inventors: 叶兆增
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-10-23
Filing date: 2006-10-23
Publication date: 2008-04-30

Abstract

The invention relates to a novel process for preparing fermented pickles, wherein fresh vegetables which are processed and nutrient solution are loaded into a polyethylene plastic bag, which is connected with a pure strain and is sealed, and then the fermented pickles which are loaded in a fermentation room are made through a first fermentation and a second fermentation for dozens of hours.

Description

Novel fermentation pickled vegetable making technology

The present invention relates to a kind of novel fermentation pickled vegetable making technology.

At present, the making of family's pickles can only be that this just makes quality often go wrong, and causes market supply instability by self long-term must the chemical reaction fermentation forming in summer and autumn often.

The objective of the invention is to study a kind of new process, fermentation pickled vegetable batch production is throughout the year produced in batches, guarantee the quality of product, make the market supply stable simultaneously.

Main points of the present invention:

New technology is made the process route of fermentation pickled vegetable: raw material dish → the select dish → nutrient solution → inoculation → primary fermentation → after fermentation → check → finished product of sterilizing → cut the dish → pack → add.

Sterilize: dish is put in the thimerosal soaked 5-10 minute, rinse well with clear water then, be put into again to sieve in the dish basket and remove surface moisture.

Pack: the dish that cuts is packed in the polyethylene plastic bag, and every bag of dish 100 restrains 100 milliliters of Ensure Liquid liquid, inoculating lactic acid streptococcus 8-10%.Heat sealing.

Fermentation: for the first time the fermenting cellar temperature is controlled at the 28-30 degree, fermented 20-28 hour, fermentation temperature is controlled 8-12 degree more for the second time, ferments 72 hours.

The preparation of nutrient solution: salt, white granulated sugar added in the entry boil, being cooled to 25 degree can use.

1 grade of seed liquor preparation: get 1 grade of seed liquor and insert in sugaring soybean method or the malt process culture medium, put 30 degree and cultivated 24 hours by 10% inoculum concentration.II level seed liquor contains the bacterium number and is not less than 1,000,000,000/milliliter, PH4-4.5.

Advantage of the present invention is:

1, the batch production production that novel fermentation pickled vegetable making technology can be long-term;

2, by the closed fermentation of pure culture in the fermenting cellar, guaranteed quality;

3, can store 2 months under this fermentative 4-6 degree condition.Therefore, can remedy the deficiency of slack season vegetables, sell, edible all very convenient.

Embodiment: cucumber pickles

1, fresh young cucumber 40000 grams add disinfectant that water 20000ML makes with 60 gram disinfectants and soak work minute.

Disinfectant is the goldfish sterilization remover that Beijing No.2 Daily-use Chemical Factory goes out.

2, take out cucumber after eight minutes, rinse well and be placed on to sieve in the dish basket with clear water and remove surface moisture.

3, with the cucumber processing slivering of cleaning, the 0.03-0.04mm that packs into then is thick, in 17*12 square metre the polyethylene plastic bag, and every bag of cucumber strip 100 gram Ensure Liquid liquid 100ml.

4, every bag connects totally 300 bags of II level strain liquids 10%, heat sealing.

5,300 bags of packed dishes are put 28 degree sweathouses fermentations 24 hours, after fermentation 72 hours under 10 degree conditions then, this moment acidity PH3.4-3.6, coliform salubrity standard.

This method is simple for production, moderate cost, and quality is good, is the optimal selection of like product on the market.

Claims

1. novel fermentation pickled vegetable making technology, the present invention packs the vegetables that fresh fertilized processes into to be marked with in the polybag of nutrient solution, per 100 gram vegetables add 100 milliliters of nutrient solutions, connect 8-10% streptococcus lactis pure culture, seal then, for the first time through fermenting cellar control fermentation temperature 28-30 degree, fermented fermentation for the second time, fermentation temperature 8-12 degree 20-28 hour, 72 hours time, make through operations such as checks then.

2. novel fermentation pickled vegetable making technology according to claim 1 is characterized in that round is the thick 17*12 of 0.03-0.04mm square metre a polyethylene plastic bag, and the prescription of nutrient solution is a salt 3% in the bag, granulated sugar 5%, water 92%.