CN108272051A - A kind of production method of composite probiotics ferment mulberry leaf pickle - Google Patents

Abstract

The invention provides a method for producing mulberry leaf pickled vegetables by compound probiotic fermentation, which can effectively shorten the pickling cycle by using compound probiotic fermentation; use temperature-controlled fermentation to adjust the main flavor structure, and promote top aroma compounds and characteristic flavor substances The enrichment of mulberry leaves promotes the effective dissolution of nutrients; the obtained mulberry leaf pickles are pure in color, unique in flavor, sweet and refreshing, rich in amino acids, fats, carbohydrates, vitamins, calcium, iron, manganese, zinc and other minerals, and rich in A variety of biologically active ingredients necessary for the human body have the effects of lowering blood sugar, blood lipids, scavenging oxygen free radicals, anti-infection, anti-virus, and preventing and treating hypertension, diabetes, atherosclerosis, and obesity.

Description

A kind of preparation method of compound probiotic fermented mulberry leaf pickles

technical field

The invention relates to a method for making mulberry leaf pickles by fermenting compound probiotics, which belongs to the technical field of food processing.

Background technique

Mulberry Leaf (Mulberry Leaf) is the leaf of the Moraceae plant mulberry tree. It is one of the traditional Chinese medicines in my country. "Handbook of Chinese Herbal Medicine" and other documents have relevant records, mulberry leaves are sweet in nature and slightly cold, and have the effects of dispelling wind and heat, calming the liver and improving eyesight. The study on the nutritional components of mulberry leaves found that mulberry leaves are not only rich in amino acids, fats, carbohydrates, vitamins and calcium, iron, manganese, zinc and other minerals, but also rich in various bioactive components necessary for the human body. Modern pharmacological studies have shown that these active ingredients are closely related to their functions of lowering blood sugar, lowering blood fat, scavenging oxygen free radicals, anti-infection, anti-virus, and preventing and treating hypertension, diabetes, atherosclerosis, and obesity.

Vegetable pickling is an ancient method of vegetable processing and storage, which has a long history both in my country and abroad. After the vegetables are pickled, it not only prolongs the storage period of the vegetables, but also gives the vegetables a unique flavor and improves the nutritional value of the vegetables. At present, the production process of domestic pickled vegetables is mainly based on natural fermentation process, which has many disadvantages: long fermentation cycle, low production efficiency; poor food safety; unstable fermentation quality; not conducive to industrialization and large-scale production. With the gradual improvement of living standards, people have higher and higher requirements for the quality of pickled vegetables, especially higher and higher requirements for product quality and product safety of pickled vegetables. Studies have shown that the artificial inoculation fermentation method not only improves the quality of kimchi, shortens the fermentation period, but also facilitates large-scale industrial production and control.

Mulberry leaves are the main product of the mulberry tree, accounting for about 64% of the output of the aboveground part of the mulberry tree. The mulberry leaves can be picked 3 to 6 times a year and have strong vitality. Therefore, the mulberry leaves have a great resource advantage in our country. In 2014, someone made the buds of mulberry leaves into dishes, which made the mulberry leaves have therapeutic value. Because of the rich nutritional value of the buds of mulberry leaves, they are loved by the public and are called mulberry sprouts by modern people. At present, there are many kinds of mulberry leaf dishes on the table, such as cold mulberry leaves, mulberry leaf noodles, mulberry leaf steamed buns, etc. Pickling mulberry leaves into pickles can not only maintain the nutritional value of mulberry leaves, but also enrich the edible value of mulberry leaves. The mulberry leaf pickles are dark green in color, strong in fragrance and unique in taste.

By retrieving the existing technologies at home and abroad, it is found that there is no literature report on the preparation of mulberry leaf pickles by the compound probiotic fermentation technology.

Contents of the invention

The purpose of the present invention is to provide a method for producing mulberry leaf pickled vegetables by compound probiotic fermentation, which can effectively shorten the pickling cycle by using compound probiotic fermentation; use temperature-controlled fermentation to adjust the main structure of flavor, and promote the top aroma compounds and characteristics The enrichment of flavor substances promotes the effective dissolution of nutrients; the obtained mulberry leaf pickles are pure in color, unique in flavor, sweet and refreshing, rich in amino acids, fats, carbohydrates, vitamins, calcium, iron, manganese, zinc and other minerals, and Rich in a variety of biologically active ingredients necessary for the human body, it has the effects of lowering blood sugar, lowering blood fat, scavenging oxygen free radicals, anti-infection, anti-virus, and preventing and treating hypertension, diabetes, atherosclerosis, and obesity.

In order to achieve the above goals, through a lot of experimental research and unremitting exploration, the following technical solutions were finally obtained:

A mulberry leaf pickled vegetable product is fermented by compound probiotics.

A preparation method of mulberry leaf pickles, the method concrete steps are as follows:

a. Pick mulberry leaves, white radish leaves, and mustard leaves, remove yellow leaves, rotten leaves and other impurities, and spread them in a room with a temperature of 25-30°C, a humidity of 60-70%, and good ventilation. The thickness is about 1-2cm in size, spread for 18-24 hours, and 50-55% moisture;

b. Wash, drain, remove handles, cut into small pieces of 1cm×0.5cm, use ultraviolet light to sterilize, the wavelength is 240-280nm, and irradiate for 2-4h;

c. Lactobacillus flexus and Staphylococcus carnosus were activated with MRS medium, cultured anaerobically at 37°C for 24-48 hours. Candida famatata is activated by using wort medium, the culture temperature is 25-28°C, and the culture time is 48h. Use the activated medium to expand the culture of the three bacterial species, collect the bacterial cells by freezing and centrifuging, adjust the concentration of the above three bacterial cells to 10 ⁷ ~ 10 ⁸ cfu/ml with sterile water, and store them in a 4°C refrigerator for later use;

d. Mass ratio of mulberry leaves: white radish leaves: potherb mustard = 4～6:1～3:1～2, adding 1%～4% of glucose, 2%～8% of salt and 0.5% of ethanol based on the total mass of vegetables 1%, Lactobacillus curvedus: Staphylococcus carnosus: Candida famata added in a ratio of 2:1:1 (v/v/v), the total inoculum of the three bacteria is 0.2% to 4%, light kneading time Controlled at 30-40min, dissolving the agglomerate every 3min;

e. The temperature is 30-37°C, the humidity is 70%-85%, and the aerobic fermentation is 24-72h;

f. Add 1-2% of pepper, 1-2% of fennel, 0.1%-0.2% of monosodium glutamate, 0.5%-1% of garlic, 0.2%-0.8% of ginger, 10%-20% of oil consumption, based on the total mass of vegetables. 15% to 25% vegetable oil, 0.2% to 0.5% clove, 0.1% to 0.3% licorice, 0.05% to 0.1% vinegar, stir evenly, put into a small-caliber jar, press while filling the jar, fill it up and seal it well , the fermentation temperature is 18-25°C, the relative humidity is 75%-85%, and the anaerobic fermentation is 30-45 days.

Compared with the prior art, the mulberry leaf pickles and preparation method thereof related to the present invention have the following advantages and significant progress:

(1) Mulberry leaves are not only rich in amino acids, fats, carbohydrates, vitamins and calcium, iron, manganese, zinc and other minerals, but also rich in a variety of biologically active ingredients necessary for the human body. Dryness, clearing the liver and improving eyesight, etc., used to treat wind-heat cold, lung-heat dry cough, dizziness, headache, red eyes and dim eyesight; the content of vitamin C in radish leaves is more than 2 times higher than that in roots, and the calcium in mineral elements , magnesium, iron, zinc, riboflavin, folic acid, etc. are 3-10 times higher than the root, especially the content of vitamin K is much higher than other foods. Sore throat, dissipating blood stasis and detumescence effect. Indications for stagnation of Qi due to food accumulation, fullness in the abdomen, acid regurgitation, hiccups, diarrhea, dysentery, sore throat, expectoration, hoarseness, breast swelling and pain in women, milk blockage, external treatment of injury and bruising embolism; potherb mustard per 100g Contains 91.5 grams of water, 2.8 grams of protein, 0.6 grams of fat, 1.6 grams of vitamins, 3.6 grams of carbohydrates, 23.9 milligrams of calcium, 64 milligrams of phosphorus, 3.4 milligrams of iron, 0.07 milligrams of vitamin B1, 0.06 milligrams of riboflavin, 0.7 milligrams of nicotinic acid, 83 mg of ascorbic acid has the effects of detoxifying and reducing swelling, appetizing and eliminating food, warming the middle and promoting qi. Eyesight and diaphragm. Indications for sores, carbuncles, swelling and pain, chest fullness and oppression, cough with profuse phlegm, deafness of eyes and ears, swollen gums, constipation and other diseases. In the present invention, for the first time, mulberry leaves, white radish leaves and potherb mustard are made into pickles, and mulberry leaves, radish leaves and potherb mustard are compounded, which enhances the original efficacy of mulberry leaves and makes the efficacy of the pickle more obvious; The storage period is longer, and the edible value of mulberry leaves is enriched at the same time;

(2) Lactobacillus benthus is one of the probiotics considered safe in the United States. Staphylococcus carnosus is the key bacterium for flavor formation. The main function of Candida famatata is to consume oxygen, reduce rancidity, and endow pickles with a special yeast flavor ;

(3) Using compound probiotics for temperature-controlled fermentation to adjust the main structure of flavor, and promote the enrichment of top aroma compounds and characteristic flavor substances, and promote the effective dissolution of nutrients; the use of artificial inoculation of compound starter can significantly reduce the pH and pH of fermented pickles. Reduce nitrite residues to improve food safety of products;

(4) Ultraviolet sterilization is more economical and convenient, and will not affect the nutritional content of pickled vegetables. At the same time, ultraviolet rays can kill various microorganisms, including bacteria, fungi, viruses and rickettsia, etc.;

(5) The obtained pickles are pure in color, unique in flavor, sweet and refreshing. Rich in amino acids, fats, carbohydrates, vitamins and calcium, iron, manganese, zinc and other minerals, and rich in a variety of biologically active ingredients necessary for the human body. It has the effects of lowering blood sugar, lowering blood fat, scavenging oxygen free radicals, anti-infection, anti-virus, and preventing and treating hypertension, diabetes, atherosclerosis, and obesity.

Detailed ways

The technical solutions and technical effects of the present invention will be clearly and completely described below in conjunction with specific embodiments. It should be noted that, in each of the examples and comparative examples, Lactobacillus campus, Staphylococcus carnosus and Candida famata were obtained from the Guangdong Microbial Culture Collection Center, and the effective live lactic acid bacteria in the bacterial solution were The total is 10 ⁷ -10 ⁸ CFU/mL.

Example 1

A preparation method for compound probiotic fermented mulberry leaf pickles, the steps are as follows;

(1) Picking of fresh leaves: the picking time is preferably in the morning on a sunny day; the mulberry leaf variety Guisangyou 12 is picked; the picking standard is 2 to 6 leaves, the color is light green, and the best is complete, and the diseased leaves, old leaves, and sepals are not picked . White radish leaves and potherb mustard are picked, and yellow leaves, rotten leaves and other impurities are removed.

(2) Spreading to dry: spread thinly on bamboo mats or bamboo plaques, with a thickness of about 1cm, a temperature of 25°C, a humidity of 60%, and good ventilation conditions. When the leaf edges shrink and the leaf color turns from green to yellow-green, the hand feels soft and green The air gradually dissipates, and the fragrance appears. It is advisable to reduce the water content to 50%, and spread it for 18 hours.

(3) Sterilization: cleaning, draining, removing stalks, cutting into small pieces of 1cm×0.5cm, the mass ratio of mulberry leaves: white radish leaves: potherb mustard = 4:1:1, sterilized by ultraviolet light, the wavelength is 240nm, irradiated 2h.

(4) Activated strains: Lactobacillus flexus and Staphylococcus carnosus were activated with MRS medium, cultured anaerobically at 37°C for 24 hours; Candida famatata was activated with wort medium, cultured at 25°C, Time 48h. The activated medium was used to expand the culture of the three strains, and the cells were collected by freezing and centrifuging. The concentrations of the above three strains were adjusted to 10 ⁷ cfu/ml with sterile water, and placed in a refrigerator at 4°C until use.

(5) Kneading: Put the sterilized pickled vegetables into a large pot, add 1% glucose, 2% salt, 0.5% ethanol based on the total mass of vegetables, Lactobacillus flexus: Staphylococcus carnosus: Candida Famatha The yeast addition ratio is 2:1:1 (v/v/v), the total inoculation amount of the three bacteria is 0.2%, the kneading time is controlled at 30 minutes, and the clumps are dissolved every 3 minutes.

(6) Aerobic fermentation: the temperature is 30° C., the humidity is 70%, and the aerobic fermentation is 24 hours.

(7) Seasoning: Add 1% pepper, 1% fennel, 0.1% monosodium glutamate, 0.5% garlic, 0.2% ginger, 10% oil consumption, 15% vegetable oil, 0.2% clove, 0.1% licorice, based on the total mass of vegetables. Vinegar 0.05%, stir well.

(8) Anaerobic fermentation: Take a small-caliber porcelain jar, press it while filling the jar, fill it up and seal it well, ferment at 18°C, relative humidity 75%, and anaerobically ferment for 30 days.

Example 2

A preparation method for compound probiotic fermented mulberry leaf pickles, the steps are as follows:

(1) Picking of fresh leaves: the picking time is preferably in the morning on a sunny day; the mulberry leaf variety Guisangyou 12 is picked; the picking standard is 2 to 6 leaves, the color is light green, and the best is complete, and the diseased leaves, old leaves, and sepals are not picked . White radish leaves and potherb mustard are picked, and yellow leaves, rotten leaves and other impurities are removed.

(2) Spread to dry: thinly spread on bamboo mats or bamboo plaques, with a thickness of about 2cm, a temperature of 30°C, a humidity of 70%, and good ventilation conditions. When the leaf margins shrink and the leaf color turns from green to yellow-green, the hand feels soft and green. The air gradually dissipates, and the fragrance appears. It is advisable to reduce the water content to 55%, and spread it for 24 hours.

(3) Sterilization: cleaning, draining, removing stalks, cutting into small pieces of 1cm×0.5cm, the mass ratio of mulberry leaves: white radish leaves: potherb mustard = 6:3:2, using ultraviolet light to sterilize, the wavelength is 280nm, irradiation 4h.

(4) Activated strains: Lactobacillus flexus and Staphylococcus carnosus were activated with MRS medium, cultured anaerobically at 37°C for 48 hours; Candida famatata was activated with wort medium, cultured at 28°C, Time 48h. The activated medium was used to expand the culture of the three strains, and the cells were collected by freezing and centrifuging. The concentrations of the above three strains were adjusted to 10 ⁸ cfu/ml with sterile water, and placed in a refrigerator at 4°C until use.

(5) Kneading: Put the sterilized pickled vegetables into a large pot, add 4% glucose, 8% salt, and 1% ethanol based on the total mass of vegetables, Lactobacillus flexus: Staphylococcus carnosus: Candida Famatha The yeast addition ratio is 2:1:1 (v/v/v), the total inoculation amount of the three bacteria is 4%, the kneading time is controlled at 40 minutes, and the clumps are dissolved every 3 minutes.

(6) Aerobic fermentation: the temperature is 37° C., the humidity is 85%, and the aerobic fermentation is 72 hours.

(7) Seasoning: Add 1-2% pepper, fennel 2%, monosodium glutamate 0.2%, garlic 1%, ginger 0.8%, oil consumption 20%, vegetable oil 25%, clove 0.5%, licorice 0.3% based on the total mass of vegetables %, vinegar 0.1%, stir evenly.

(8) Anaerobic fermentation: take a small-caliber porcelain jar, press it while filling it, fill it up and seal it well, ferment at 25°C, relative humidity 85%, and anaerobically ferment for 45 days.

Example 3

A preparation method for compound probiotic fermented mulberry leaf pickles, the steps are as follows:

(1) Picking of fresh leaves: the picking time is preferably in the morning on a sunny day; the mulberry leaf variety Guisangyou 12 is picked; the picking standard is 2 to 6 leaves, the color is light green, and the best is complete, and the diseased leaves, old leaves, and sepals are not picked . White radish leaves and potherb mustard are picked, and yellow leaves, rotten leaves and other impurities are removed.

(2) Spreading to dry: Spread thinly on bamboo mats or bamboo plaques, with a thickness of about 1.5cm, temperature at 27°C, humidity at 65%, and good ventilation conditions. When the leaf margins shrink and the leaf color turns from green to yellow-green, the hand feels soft. The green air gradually dissipates, and the fragrance appears. It is advisable to reduce the water content to 53%, and spread it for 20 hours.

(3) Sterilization: cleaning, draining, removing handles, cutting into small pieces of 1cm×0.5cm, the mass ratio of mulberry leaves: white radish leaves: potherb mustard = 5:2:1, using ultraviolet light to sterilize, the wavelength is 260nm, and irradiating 3h.

(4) Activated strains: Lactobacillus flexus and Staphylococcus carnosus were activated with MRS medium, cultured anaerobically at 37°C for 36 hours; Candida famatata was activated with wort medium, cultivated at 26°C, Time 48h. The activated medium was used to expand the culture of the three strains, and the cells were collected by freezing and centrifuging. The concentrations of the above three strains were adjusted to 10 ⁸ cfu/ml with sterile water, and placed in a refrigerator at 4°C until use.

(5) Kneading: Put the sterilized pickled vegetables into a large pot, add 2% glucose, 4% salt, 0.8% ethanol based on the total mass of vegetables, Lactobacillus flexus: Staphylococcus carnosus: Candida Famatha The yeast addition ratio is 2:1:1 (v/v/v), the total inoculation amount of the three bacteria is 1%, the kneading time is controlled at 35 minutes, and the clumps are dissolved every 3 minutes.

(6) Aerobic fermentation: the temperature is 35° C., the humidity is 80%, and the aerobic fermentation is 48 hours.

(7) Seasoning: Add 1.5% pepper, 1.2% fennel, 0.15% monosodium glutamate, 0.8% garlic, 0.5% ginger, 15% oil consumption, 20% vegetable oil, 0.3% clove, 0.2% licorice, based on the total mass of vegetables. Vinegar 0.08%, stir well.

(8) Anaerobic fermentation: Take a small-caliber porcelain jar, press it while filling it, fill it up and seal it well, ferment at 20°C, relative humidity 80%, and anaerobically ferment for 40 days.

Comparative example 1: natural fermentation of mulberry leaves

A preparation method for compound probiotic fermented mulberry leaf pickles, the steps are as follows:

(1) Picking of fresh leaves: the picking time is preferably in the morning on a sunny day; the mulberry leaf variety Guisangyou 12 is picked; the picking standard is 2 to 6 leaves, the color is light green, and the best is complete, and the diseased leaves, old leaves, and sepals are not picked . White radish leaves and potherb mustard are picked, and yellow leaves, rotten leaves and other impurities are removed.

(2) Spreading to dry: Spread thinly on bamboo mats or bamboo plaques, with a thickness of about 1.5cm, temperature at 27°C, humidity at 65%, and good ventilation conditions. When the leaf margins shrink and the leaf color turns from green to yellow-green, the hand feels soft. The green air gradually dissipates, and the fragrance appears. It is advisable to reduce the water content to 53%, and spread it for 20 hours.

(3) Sterilization: cleaning, draining, removing handles, cutting into small pieces of 1cm×0.5cm, the mass ratio of mulberry leaves: white radish leaves: potherb mustard = 5:2:1, using ultraviolet light to sterilize, the wavelength is 260nm, and irradiating 3h.

(4) Kneading: Put the sterilized pickled vegetables into a large pot, add 2% glucose, 4% salt, and 0.8% ethanol based on the total mass of vegetables, control the kneading time at 35 minutes, and dissolve the clumps every 3 minutes.

(6) Aerobic fermentation: the temperature is 35° C., the humidity is 80%, and the aerobic fermentation is 48 hours.

(7) Seasoning: Add 1.5% pepper, 1.2% fennel, 0.15% monosodium glutamate, 0.8% garlic, 0.5% ginger, 15% oil consumption, 20% vegetable oil, 0.3% clove, 0.2% licorice, based on the total mass of vegetables. Vinegar 0.08%, stir well.

(8) Anaerobic fermentation: Take a small-caliber porcelain jar, press it while filling it, fill it up and seal it well, ferment at 20°C, relative humidity 80%, and anaerobically ferment for 40 days.

Table 1 Scoring Criteria for Color, Shape, Aroma, Texture and Taste of Products

The sensory index comparison of each embodiment of table 2 and comparative example gained sample

Table 3 each embodiment and comparative example gained sample physicochemical property comparison

sample pH value Total acid (g/kg) Nitrite (mg/kg) Example 1 6.3 32.5 8.18 Example 2 5.8 43.2 2.89 Example 3 6.0 38.3 1.35 Comparative example 1 6.5 33.8 8.32

Claims (2)

1. a kind of production method of mulberry leaf pickle, it is characterised in that：It is as follows：

A, mulberry tree tender leaf, ternip leaf, potherb mustard picking are returned, removes yellow leaf, rotten leaf and other impurity, spreads in temperature 25~30 DEG C, humidity 60~70% and ventilation condition is good spread between, thickness is 1~2cm, spread 18~for 24 hours, moisture content drop To 50~55%；

B, the fritter clean, drain, removing handle, being cut to 1cm × 0.5cm, using ultraviolet sterilization, wavelength is 240~280nm, is shone Penetrate 2~4h；

C, lactobacillus curvatus and staphylococcus carnosus are activated using MRS culture mediums, 37 DEG C of Anaerobic culturels, incubation time 24-48h； Fa Mata Candidas are activated using malt extract medium, 25-28 DEG C of cultivation temperature, incubation time 48h；With activation medium pair Three kinds of strains are enlarged culture, and refrigerated centrifuge collects thalline, above-mentioned three kinds of cell concentrations are adjusted to 10 respectively with sterile water⁷ ~10⁸Cfu/ml, 4 DEG C of refrigerators are placed for use；

D, quality compares mulberry leaf：Ternip leaf：Potherb mustard=4~6:1~3:1~2, add grape by radix of vegetables gross mass Sugar 1%~4%, salt 2%~8%, ethyl alcohol 0.5%~1%, lactobacillus curvatus：Staphylococcus carnosus：Fa Mata Candidas Adding proportion is 2:1:1 (v/v/v), three kinds of total inoculum concentrations of bacterium are 0.2%~4%, gently rub time control in 30~40min, often Agglomerate is dismissed every 3min；

E, 30~37 DEG C of temperature, humidity are 70%~85%, 24~72h of aerobic fermentation；

F, 1~2% capsicum, fennel 1~2%, monosodium glutamate 0.1%~0.2%, garlic 0.5% are added by radix of vegetables gross mass ~1%, ginger 0.2%~0.8%, oil consumption 10%~20%, vegetable oil 15%~25%, cloves 0.2%~0.5%, Radix Glycyrrhizae 0.1%~0.3%, vinegar 0.05%~0.1%, stirs evenly, and puts into small-bore jar, wants side rim pressure when filling altar, fills close It seals, 18~25 DEG C of fermentation temperature, relative humidity 75%~85%, 30~45d of anaerobic fermentation.

2. a kind of production method of mulberry leaf pickle as described in claim 1, it is characterised in that：It is as follows：

(1) leaf picking：Plucking time is preferably the fine day morning；Pick mulberry leaf kind osmanthus Sang You 12；Standard of plucking is with 2~6 leaves Position, color is light green, complete best, does not adopt disease pest leaf, old leaf, sepal；Ternip leaf, potherb mustard picking return, remove yellow leaf, Rotten leaf and other impurity；

(2) airing：Thin to be spread out in thin bamboo strip pad or bamboo plaque, thickness about 1.5cm, 27 DEG C of temperature, humidity 65% and ventilation condition are good, wait for Leaf margin shrinkage, leaf color viridescent switch to yellow green, soft touch, and green gas gradually distributes, faint scent shows, and water content is down to 53%, booth Put 20h；

(3) it sterilizes：The fritter clean, drain, removing handle, being cut to 1cm × 0.5cm, quality compare mulberry leaf：Ternip leaf：Potherb mustard= 5:2:1, using ultraviolet sterilization, wavelength 260nm irradiates 3h；

(4) activated spawn：Lactobacillus curvatus and staphylococcus carnosus are activated using MRS culture mediums, 37 DEG C of Anaerobic culturels, when culture Between 36h；Fa Mata Candidas are activated using malt extract medium, 26 DEG C of cultivation temperature, incubation time 48h；Use activation culture Three kinds of strains of base pair are enlarged culture, and refrigerated centrifuge collects thalline, and above-mentioned three kinds of cell concentrations are adjusted respectively with sterile water It is 10⁸Cfu/ml, 4 DEG C of refrigerators are placed for use；

(5) it rubs：The pickle to have sterilized is put into big basin, glucose 2%, salt 4%, second are added by radix of vegetables gross mass Alcohol 0.8%, lactobacillus curvatus：Staphylococcus carnosus：Fa Mata Candida adding proportions are 2:1:1 (v/v/v), three kinds of bacterium are total Inoculum concentration is 1%, and rubbing time control dismisses agglomerate in 35min, every 3min；

(6) aerobic fermentation：35 DEG C of temperature, humidity 80%, aerobic fermentation 48h；

(7) spice：1.5% capsicum, fennel 1.2%, monosodium glutamate 0.15%, garlic 0.8%, life are added by radix of vegetables gross mass Ginger 0.5%, oil consumption 15%, vegetable oil 20%, cloves 0.3%, Radix Glycyrrhizae 0.2%, vinegar 0.08%, stir evenly；

(8) anaerobic fermentation：A small-bore porcelain jar is taken, side rim pressure is wanted when filling altar, fills and be sealed, 20 DEG C of fermentation temperature, Relative humidity 80%, anaerobic fermentation 40d.