CN107668608A - A kind of seedling grass pickles - Google Patents
A kind of seedling grass pickles Download PDFInfo
- Publication number
- CN107668608A CN107668608A CN201711162565.XA CN201711162565A CN107668608A CN 107668608 A CN107668608 A CN 107668608A CN 201711162565 A CN201711162565 A CN 201711162565A CN 107668608 A CN107668608 A CN 107668608A
- Authority
- CN
- China
- Prior art keywords
- water
- seedling grass
- pickles
- lactobacillus
- pimiento
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 46
- 235000021110 pickles Nutrition 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 240000001929 Lactobacillus brevis Species 0.000 claims abstract description 10
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 241000234314 Zingiber Species 0.000 claims description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 23
- 235000008397 ginger Nutrition 0.000 claims description 23
- 240000002234 Allium sativum Species 0.000 claims description 19
- 235000004611 garlic Nutrition 0.000 claims description 19
- 244000223014 Syzygium aromaticum Species 0.000 claims description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000722195 Potamogeton Species 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Abstract
The invention discloses a kind of seedling grass pickles, the seedling grass pickles are prepared using seedling grass as raw material using direct putting type compound lactobacillus-fermencucumber technology；Direct putting type compound lactobacillus uses Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum with mass ratio 1：（1‑4）：1 ratio mixes.The present invention can effectively shorten the pickled fermented time using direct putting type compound lactobacillus-fermencucumber technology；Use Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum to be added with special ratios simultaneously, more abundant mouthfeel can be produced, the pickles being prepared are more delicious.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation technology of seedling grass pickles.
Background technology
Pickles are ancient to claim Potamogeton, refers to for the vegetables through everfermentation beneficial to long-time storage.In general, as long as fiber
Abundant vegetables or fruit, pickles can be made into;Seem cabbage, Chinese cabbage, carrot, ternip, garlic, verdant, small
Cucumber, onion, cabbage etc..Vegetables have kind of a special flavor after pickling and seasoning, and many people can be considered as one kind
Common garnishes are eaten.
Pickles are mainly to generate a large amount of lactic acid by the fermentation of lactic acid bacteria rather than suppress the micro- life of corruption by the osmotic pressure of salt
Thing.Pickles use the salt solution of low concentration, or various fresh and tender vegetables are pickled with a small amount of salt, then through lactobacillus-fermented, system
Into a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and product is set to completely cut off air, it is possible to reach long
The purpose of storage.Salt content in pickles is 2% to 4%, is a kind of salt-poor diet.
The fermentations of existing pickles is more, and by vegetables, lactic acid bacteria caused by itself is fermented in seal process, during fermentation
Between it is long, and flavor is relatively simple, and high for the temperature requirement of environment in fermentation process, is unfavorable for producing in enormous quantities.
The content of the invention
The invention aims to provide a kind of mouthfeel more preferably, the controllable seedling grass pickles of production technology.
In order to achieve the above object, the invention provides a kind of seedling grass pickles, the seedling grass pickles use using seedling grass as raw material
Direct putting type compound lactobacillus-fermencucumber technology is prepared；Direct putting type compound lactobacillus is using Leuconostoc mesenteroides, Lactobacillus brevis, plant
Thing lactobacillus is with mass ratio 1：（1-4）：1 ratio mixes.
Seedling grass pickles of the present invention are prepared by following steps：
（1）Raw material cleans：Fresh seedling grass is taken, after cleaning, is cut into 2-4cm segment, then after cleaning unboiled water with cold water, it is standby
With；
（2）Auxiliary material cleans：It is standby to strip fresh garlic clove；New ginger, small pimiento are taken, after cleaning, then with cold water cleans unboiled water,
Then new ginger and small pimiento are cut into 0.4-0.6cm granule, it is standby；
（3）Prepare pickled fermented water：Cold water is taken, salt and sucrose is added, produces the pickled fermented water；It is described pickled fermented
The mass concentration of salt is 6-10% in water, and the mass concentration of sucrose is 5-10%；
（4）Pickle：By step（1）In fresh seedling grass section, step（2）In garlic clove, new ginger grain and small pimiento grain input salt down
In system fermentation water, input amount did not had all raw materials and auxiliary material to be advisable with pickled fermented water；Then raw material and auxiliary material gross weight are pressed
0.3% ratio inoculation direct putting type compound lactobacillus, is sealed by fermentation 5-15 days at 15-30 DEG C, produces the seedling grass pickles.
Wherein, step（4）Curing process in, fresh seedling grass section, garlic clove, new ginger and the mass ratio of small pimiento are：
（14-15）:2:2:（1-2）.
Step（4）Middle ferment uses watt altar, and in fermentation process, a watt altar is placed in thermostatted water, and the temperature of thermostatted water is 28-30
DEG C, fermentation time preferably 8 days.
Further, watt altar first pours into 90-100 DEG C of boiling water in watt altar, volume is watt altar before progress is pickled fermented
The 1/3-1/2 of volume, seal to water it is cool after, pour out, you can.
Further, Leuconostoc mesenteroides, Lactobacillus brevis, the preferred mass of Lactobacillus plantarum in direct putting type compound lactobacillus
Than 1：2：1；The mass concentration of salt is preferably 8% in pickled fermented water, and the mass concentration of sucrose is preferably 6%；Pickled fermented water
Volume be fresh seedling grass, garlic clove, 4.5 times of new ginger and small pimiento gross weight.
The present invention has advantages below compared with prior art：
1st, the pickled fermented time can effectively be shortened using direct putting type compound lactobacillus-fermencucumber technology；Use the bright beading of goldbeater's skin simultaneously
Bacterium, Lactobacillus brevis, Lactobacillus plantarum are added with special ratios, can produce more abundant mouthfeel, the pickles being prepared are more
It is delicious.
2nd, add garlic clove, new ginger and small pimiento in seedling grass to be pickled, mouthfeel more preferably, while is also beneficial to store up for a long time
Deposit.
3rd, for the present invention by the proportion research to each raw material, the seedling grass pickle flavor being prepared is unique, mouthfeel more preferably, more
Received by general population.
Embodiment
With reference to specific embodiment, the present invention is described in detail.
Embodiment 1
1st, preparation：Fresh seedling grass is taken, after cleaning, is cut into 2-4cm segment, then after cleaning unboiled water with cold water, it is standby；
It is standby to strip fresh garlic clove；Take new ginger, small pimiento, after cleaning, then with cold water clean unboiled water, then by new ginger with
Small pimiento is cut into 0.4-0.6cm granule, standby；
90-100 DEG C of boiling water is poured into watt altar, volume be watt altar volume 1/3-1/2, seal to water it is cool after, pour out, it is standby
With.
2nd, pickled fermented water is prepared：Take cold water, add 10% salt and 10% sucrose, it is well mixed prepare it is pickled fermented
Water, it is standby；
3rd, pickle：By step（1）In fresh seedling grass section, step（2）In garlic clove, new ginger grain and small pimiento grain by weight
14:2:2:In the 2 pickled fermented water of input, input amount is immersed in pickled fermented water with all material to be advisable；Then by raw material and
Auxiliary material（Fresh seedling grass and garlic clove, new ginger, small pimiento）The ratio inoculation direct putting type compound lactobacillus of gross weight 0.3%（Goldbeater's skin is bright
Beading bacterium, Lactobacillus brevis, Lactobacillus plantarum are with mass ratio 1：1：1 mixing）, it is sealed by fermentation 15 days at 15 DEG C, you can.
Embodiment 2
1st, preparation：Fresh seedling grass is taken, after cleaning, is cut into 2-4cm segment, then after cleaning unboiled water with cold water, it is standby；
It is standby to strip fresh garlic clove；Take new ginger, small pimiento, after cleaning, then with cold water clean unboiled water, then by new ginger with
Small pimiento is cut into 0.4-0.6cm granule, standby；
90-100 DEG C of boiling water is poured into watt altar, volume be watt altar volume 1/3-1/2, seal to water it is cool after, pour out, it is standby
With.
2nd, pickled fermented water is prepared：Take cold water, add 6% salt and 5% sucrose, it is well mixed prepare it is pickled fermented
Water, it is standby；
3rd, pickle：By step（1）In fresh seedling grass section, step（2）In garlic clove, new ginger grain and small pimiento grain by weight
15:2:2:In the 2 pickled fermented water of input, input amount is immersed in pickled fermented water with all material to be advisable；Then by raw material and
The ratio inoculation direct putting type compound lactobacillus of auxiliary material gross weight 0.3%（Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum are with matter
Measure ratio 1：4：1 mixing）, it is sealed by fermentation 5 days at 30 DEG C, you can.
Embodiment 3
1st, preparation：Fresh seedling grass is taken, after cleaning, is cut into 2-4cm segment, then after cleaning unboiled water with cold water, it is standby；
It is standby to strip fresh garlic clove；Take new ginger, small pimiento, after cleaning, then with cold water clean unboiled water, then by new ginger with
Small pimiento is cut into 0.4-0.6cm granule, standby；
90-100 DEG C of boiling water is poured into watt altar, volume be watt altar volume 1/3-1/2, seal to water it is cool after, pour out, it is standby
With.
2nd, pickled fermented water is prepared：Take cold water, add 8% salt and 6% sucrose, it is well mixed prepare it is pickled fermented
Water, it is standby；
3rd, pickle：Pickled fermented water is put into watt altar, then by step（1）In fresh seedling grass section, step（2）In garlic
Valve, new ginger grain and small pimiento grain are by weight 14:2:2:In the 1 pickled fermented water of input, the volume of pickled fermented water is fresh
Seedling grass, garlic clove, 4.5 times of new ginger and small pimiento gross weight；Then fresh seedling grass, garlic clove, new ginger and small pimiento gross weight are pressed
The ratio inoculation direct putting type compound lactobacillus of amount 0.3%（Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum are with mass ratio 1：2：
1 mixing）, watt altar is placed in 28-30 DEG C of tepidarium constant temperature and is sealed by fermentation 8 days, you can.
The seedling grass pickles mouthfeel being prepared in various embodiments above is good, and bright-colored abundant, looks good, smell good and taste good.Wherein
The addition of auxiliary material, for example, small pimiento can it is not peppery, micro- peppery according to set mouthfeel or in it is peppery, selection do not add or adjust addition
Ratio.The seedling grass pickles taste being prepared in embodiment 1 is heavier, and peppery sense is also more strong；It is prepared in embodiment 2
Seedling grass pickles taste is more light, micro- peppery mouthfeel；The seedling grass pickles moderate taste being prepared in embodiment 3, it is more suitable for big
Many tastes.
Claims (7)
- A kind of 1. seedling grass pickles, it is characterised in that：The seedling grass pickles are sent out using seedling grass as raw material using direct putting type compound lactobacillus Ferment technology is prepared；The direct putting type compound lactobacillus uses Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum with quality Than 1：（1-4）：1 ratio mixes.
- 2. seedling grass pickles according to claim 1, it is characterised in that：The seedling grass pickles are prepared into by following steps Arrive：（1）Raw material cleans：Fresh seedling grass is taken, after cleaning, is cut into 2-4cm segment, then after cleaning unboiled water with cold water, it is standby With；（2）Auxiliary material cleans：It is standby to strip fresh garlic clove；New ginger, small pimiento are taken, after cleaning, then with cold water cleans unboiled water, Then new ginger and small pimiento are cut into 0.4-0.6cm granule, it is standby；（3）Prepare pickled fermented water：Cold water is taken, salt and sucrose is added, produces the pickled fermented water；It is described pickled fermented The mass concentration of salt is 6-10% in water, and the mass concentration of sucrose is 5-10%；（4）Pickle：By step（1）In fresh seedling grass section, step（2）In garlic clove, new ginger grain and small pimiento grain input salt down In system fermentation water, input amount did not had all raw materials and auxiliary material to be advisable with pickled fermented water；Then raw material and auxiliary material gross weight are pressed 0.3% ratio is inoculated with the direct putting type compound lactobacillus, is sealed by fermentation 5-15 days at 15-30 DEG C, produces the seedling grass bubble Dish.
- 3. seedling grass pickles according to claim 2, it is characterised in that：The step（4）Curing process in, fresh seedling grass Section, garlic clove, new ginger and the mass ratio of small pimiento are：（14-15）:2:2:（1-2）.
- 4. seedling grass pickles according to claim 3, it is characterised in that：The step（4）Middle fermentation uses watt altar, ferments Cheng Zhong, a watt altar are placed in thermostatted water, and the temperature of thermostatted water is 28-30 DEG C, and fermentation time is 8 days.
- 5. seedling grass pickles according to claim 4, it is characterised in that：Described watt of altar is before progress is pickled fermented, first by 90- 100 DEG C of boiling water is poured into watt altar, volume be watt altar volume 1/3-1/2, seal to water it is cool after, pour out, you can.
- 6. seedling grass pickles according to claim 5, it is characterised in that：The bright beading of goldbeater's skin in the direct putting type compound lactobacillus Bacterium, Lactobacillus brevis, the mass ratio 1 of Lactobacillus plantarum：2：1；The mass concentration of salt is 8% in the pickled fermented water, sucrose Mass concentration is 6%；The volume of the pickled fermented water is 4.5 times of fresh seedling grass, garlic clove, new ginger and small pimiento gross weight.
- 7. the seedling grass pickles described in the claim 6 of basis, it is characterised in that：The step（4）The sealing and fermenting time be 8 My god.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711162565.XA CN107668608A (en) | 2017-11-21 | 2017-11-21 | A kind of seedling grass pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711162565.XA CN107668608A (en) | 2017-11-21 | 2017-11-21 | A kind of seedling grass pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668608A true CN107668608A (en) | 2018-02-09 |
Family
ID=61149019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711162565.XA Pending CN107668608A (en) | 2017-11-21 | 2017-11-21 | A kind of seedling grass pickles |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308574A (en) * | 2018-04-20 | 2018-07-24 | 苏州毛嫂食品有限公司 | A kind of pickled vegetable making technique rich in active probiotic |
| CN108719889A (en) * | 2018-05-30 | 2018-11-02 | 苏州毛嫂食品有限公司 | A kind of liquid kimchi and preparation method thereof rich in active probiotic |
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|---|---|---|---|---|
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN104397637A (en) * | 2014-11-20 | 2015-03-11 | 镇江高冠食品有限公司 | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria |
| CN105995786A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Tender and crisp pickle and preparing method thereof |
| CN105995787A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Pickled vegetables without artificial preservative and preparation method of pickled vegetables |
-
2017
- 2017-11-21 CN CN201711162565.XA patent/CN107668608A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN104397637A (en) * | 2014-11-20 | 2015-03-11 | 镇江高冠食品有限公司 | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria |
| CN105995786A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Tender and crisp pickle and preparing method thereof |
| CN105995787A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Pickled vegetables without artificial preservative and preparation method of pickled vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308574A (en) * | 2018-04-20 | 2018-07-24 | 苏州毛嫂食品有限公司 | A kind of pickled vegetable making technique rich in active probiotic |
| CN108719889A (en) * | 2018-05-30 | 2018-11-02 | 苏州毛嫂食品有限公司 | A kind of liquid kimchi and preparation method thereof rich in active probiotic |
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Application publication date: 20180209 |