CN105231368A - Making technology of novel fermented pickled vegetables - Google Patents
Making technology of novel fermented pickled vegetables Download PDFInfo
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- CN105231368A CN105231368A CN201510787765.9A CN201510787765A CN105231368A CN 105231368 A CN105231368 A CN 105231368A CN 201510787765 A CN201510787765 A CN 201510787765A CN 105231368 A CN105231368 A CN 105231368A
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- fermentation
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- vegetables
- polyethylene plastic
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Abstract
The invention relates to a making technology of novel fermented pickled vegetables. The making method comprises the following steps of loading fresh vegetables which are well processed together with a nutrient solution into a polyethylene plastic bag, inoculating pure strains, sealing the polyethylene plastic bag, and then putting the polyethylene plastic bag in a fermenting room for scores of hours of first fermentation and second fermentation.
Description
The present invention relates to a kind of technique for making fermentation pickled vegetable.
At present, family's pickles ground makes often can only in summer and autumn, and be long-term that chemical reaction fermentation forms by self, this just makes quality often go wrong, and causes the market supply unstable.
The object of the invention is to study a kind of new process, enable fermentation pickled vegetable batch production throughout the year batch production, ensure the quality of product, make the market supply stablize simultaneously.
Main points of the present invention:
New technology makes the process route of fermentation pickled vegetable: raw material dish → select dish → nutrient solution → inoculation → primary fermentation → after fermentation → inspection → finished product of sterilizing → cut the dish → pack → add.
Sterilization: dish is put in thimerosal and soaks 5-10 minute, then rinse well with clear water, then to be put in dish basket sieve and to remove surface moisture.
Pack: the dish that cuts is loaded in polyethylene plastic bag, every bag of dish 100 grams, Ensure Liquid liquid 100 milliliters, inoculating lactic acid streptococcus 8-10%.Heat sealing.
Fermentation: fermenting cellar temperature controls at 28-30 degree by first time, fermentation 20-28 hour, second time fermentation temperature controls 8-12 degree again, ferments 72 hours.
The preparation of nutrient solution: salt, white granulated sugar are added to the water and boil, being cooled to 25 degree can use.
1 grade of seed liquor preparation: get 1 grade of seed liquor by 10% inoculum concentration access sugaring soybean method or malt process culture medium, put 30 degree and cultivate 24 hours.II level seed liquor is not less than 1,000,000,000/milliliter, PH4-4.5 containing bacterium number.
Advantage of the present invention is:
1, the factorial praluction that technique for making fermentation pickled vegetable can be long-term;
2, by the closed fermentation of pure culture in fermenting cellar, ensure that quality;
3,2 months can be stored under this fermentative 4-6 degree condition.Therefore, the deficiency of slack season vegetables can be made up, sell, edible all very convenient.
Embodiment: cucumber pickle
1, fresh young cucumber 40000 grams, soaks to do minute with add water disinfectant that 20000ML makes of 60 grams of disinfectants.
2, take out cucumber after eight minutes, rinse well with clear water and be placed on sieve in dish basket and remove surface moisture.
3, the cucumber processing slivering will cleaned, then loads 0.03-0.04mm thick, in the polyethylene plastic bag of 17*12 square metre, and every bag of cucumber strip 100 grams of Ensure Liquid liquid 100ml.
4, every bag connects II level strain liquid 10% totally 300 bags, heat sealing.
5,300 bags of packed dishes are put 28 degree of sweathouses to ferment 24 hours, then after fermentation 72 hours under 10 degree of conditions, now acidity PH3.4-3.6, coliform salubrity standard.
This method is simple for production, moderate, and quality is good, is the optimal selection of like product on market.
Claims (2)
1. a technique for making fermentation pickled vegetable, the present invention is that vegetables loading fresh fertilized processed is marked with in the polybag of nutrient solution, every 100 grams of vegetables add 100 milliliters of nutrient solutions, connect 8-10% streptococcus lactis pure culture, then seal, first time controls fermentation temperature 28-30 degree through fermenting cellar, fermentation 20-28 hour, second time fermentation, fermentation temperature 8-12 degree, 72 hours time, then make through operations such as inspections.
2. technique for making fermentation pickled vegetable according to claim 1, it is characterized in that round is the polyethylene plastic bag of the thick 17*12 of 0.03-0.04mm square metre, the formula of bag Middle nutrition liquid is salt 3%, granulated sugar 5%, water 92%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787765.9A CN105231368A (en) | 2015-11-17 | 2015-11-17 | Making technology of novel fermented pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787765.9A CN105231368A (en) | 2015-11-17 | 2015-11-17 | Making technology of novel fermented pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231368A true CN105231368A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510787765.9A Pending CN105231368A (en) | 2015-11-17 | 2015-11-17 | Making technology of novel fermented pickled vegetables |
Country Status (1)
| Country | Link |
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| CN (1) | CN105231368A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936477A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | The preparation method of fermented ginger pickles in a kind of bag |
| CN108991442A (en) * | 2018-08-28 | 2018-12-14 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble chopped chilli of bag |
| CN109170705A (en) * | 2018-08-28 | 2019-01-11 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation chopped chilli of bag |
| CN109198526A (en) * | 2018-08-28 | 2019-01-15 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble green pepper of bag |
-
2015
- 2015-11-17 CN CN201510787765.9A patent/CN105231368A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936477A (en) * | 2018-08-28 | 2018-12-07 | 四川高福记生物科技有限公司 | The preparation method of fermented ginger pickles in a kind of bag |
| CN108991442A (en) * | 2018-08-28 | 2018-12-14 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble chopped chilli of bag |
| CN109170705A (en) * | 2018-08-28 | 2019-01-11 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation chopped chilli of bag |
| CN109198526A (en) * | 2018-08-28 | 2019-01-15 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble green pepper of bag |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
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| WD01 | Invention patent application deemed withdrawn after publication |