CN115005407A - Pickled Chinese cabbage with mustard as raw material and preparation method thereof - Google Patents
Pickled Chinese cabbage with mustard as raw material and preparation method thereof Download PDFInfo
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- CN115005407A CN115005407A CN202210867544.2A CN202210867544A CN115005407A CN 115005407 A CN115005407 A CN 115005407A CN 202210867544 A CN202210867544 A CN 202210867544A CN 115005407 A CN115005407 A CN 115005407A
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 44
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- 239000002994 raw material Substances 0.000 title claims abstract description 23
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- 238000002791 soaking Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
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- 238000000034 method Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 9
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- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229940005591 cabbage preparation Drugs 0.000 description 1
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- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a pickled Chinese cabbage taking mustard as a raw material and a preparation method thereof, wherein the preparation method comprises the following steps: selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted; placing the leaf mustard in hot water of 60-80 ℃ for rolling and blanching at constant temperature for 40-50 s; placing the scalded leaf mustard in a fermentation vat, filling fermentation bin liquid to seal the vat cover tightly, forming an anaerobic fermentation environment, and then placing the fermentation vat in a shade place for fermentation for a period of time; and (3) cleaning the mustard after the fermentation storage period is over, and soaking the mustard in lactic acid streptococcus liquid to obtain the pickled mustard which takes the mustard as a raw material. The pickled Chinese cabbage prepared by the preparation method disclosed by the invention has rich nutrient substances and free amino acids, and meanwhile, the prepared pickled Chinese cabbage has a unique flavor, is sour, cool and crisp, and is sweet and mellow; in addition, the pickled Chinese cabbage prepared by the preparation method does not contain various additives, and has no peculiar smell or peculiar smell.
Description
Technical Field
The invention relates to the technical field of pickled Chinese cabbage preparation, in particular to a pickled Chinese cabbage taking leaf mustard as a raw material and a preparation method thereof.
Background
The pickled Chinese cabbage is a common cooking material, and is generally prepared by lactic acid fermentation of fresh vegetables under anaerobic conditions, wherein the fresh vegetables can be Chinese cabbage, mustard and the like; the mustard contains vitamin A, vitamin B, vitamin C, vitamin D and other elements, has the effect of refreshing, and also contains a large amount of ascorbic acid, has strong reducibility, can participate in an important oxidation-reduction process of an organism, is beneficial to increasing the oxygen content in the brain, and achieves the effects of refreshing and relieving fatigue.
Various pickled Chinese cabbage products exist on the market at present, however, the foods have a plurality of additives and are not good for health after being eaten for a long time.
Disclosure of Invention
The invention aims to provide a pickled Chinese cabbage taking mustard as a raw material and a preparation method thereof.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rotten leaf mustard and damage, then airing the whole leaf mustard for later use until the leaf mustard is not full and strong and leaves are wilted;
(b) placing the leaf mustard in hot water of 60-80 ℃ for rolling and blanching at constant temperature for 40-50 s;
(c) placing the scalded leaf mustard in a fermentation vat, filling the fermentation vat with fermentation bin liquid, sealing and sealing the vat cover to form an anaerobic fermentation environment, and then placing the fermentation vat in a shade place for fermentation for a period of time, wherein each liter of the fermentation bin liquid comprises the following components: 1-8 g of glucose, 0.2-0.4 g of lactobacillus acidophilus dry powder and 0.5-0.8 g of lactobacillus plantarum dry powder;
(d) and cleaning the fermented leaf mustard, and soaking in lactic acid streptococcus liquid to obtain the pickled mustard which takes the leaf mustard as a raw material.
Preferably, in the step (c), the fermentation barrel is placed in a shade place for fermentation for 30-40 days.
Preferably, the fermentation barrel is placed in a shade place, and the environmental temperature is 15-35 ℃.
Preferably, in the step (c), each liter of the fermentation bin solution comprises the following components: 5g of glucose, 0.3g of lactobacillus acidophilus dry powder and 0.6g of lactobacillus plantarum dry powder.
Preferably, in the step (d), the nisin is prepared by the following method:
and (2) putting the streptococcus lactis dry powder into water according to the mass ratio of 1: 18000-22000, and culturing for 30-40 h at normal temperature to obtain the streptococcus lactis bacterial liquid.
Preferably, in the step (d), the soaking time is 20-36 h.
Preferably, the fermenter is sterilized by high temperature sterilization before use.
The invention also provides a pickled Chinese cabbage which is prepared by the preparation method and takes the mustard as a raw material.
Compared with the prior art, the invention has the beneficial effects that at least:
according to the preparation method, the fermentation broth is added with the glucose and the microorganisms, so that the mustard can be better fermented, the decomposition of various nutrient substances in the mustard is facilitated, the prepared pickled mustard vegetables have rich nutrient substances and free amino acids, and the prepared pickled mustard vegetables have unique flavor, are sour, clear and crisp and are sweet and mellow; in addition, the pickled Chinese cabbage prepared by the preparation method does not contain various additives, and has no peculiar smell or peculiar smell.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment is a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted;
(b) placing the leaf mustard in hot water of 80 deg.C, rolling at constant temperature, and blanching for 40 s;
(c) placing the scalded leaf mustard in a fermentation barrel after disinfection and sterilization, filling fermentation bin liquid to seal and seal the barrel cover, and then placing the barrel for anaerobic fermentation in a shade place at 15-35 ℃ for 30 days, wherein each liter of fermentation bin liquid comprises the following components: 8g of glucose, 0.4g of lactobacillus acidophilus dry powder and 0.5g of lactobacillus plantarum dry powder;
(d) cleaning the mustard subjected to fermentation storage, and then soaking the mustard in lactic acid streptococcus liquid for 36 hours to obtain the pickled mustard which takes the mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: putting the streptococcus lactis dry powder into water according to the mass ratio of 1: 22000, and culturing for 40h at normal temperature to obtain the streptococcus lactis dry powder.
Example 2
The embodiment is a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted;
(b) placing the leaf mustard in hot water of 60 deg.C, rolling at constant temperature, and blanching for 50 s;
(c) placing the scalded leaf mustard in a fermentation vat after disinfection and sterilization, filling fermentation bin liquid, sealing and sealing a vat cover, and then placing the fermentation vat with anaerobic fermentation in a shade place at 15-35 ℃ for 40 days, wherein each liter of fermentation bin liquid comprises the following components: 1g of glucose, 0.2g of lactobacillus acidophilus dry powder and 0.8g of lactobacillus plantarum dry powder;
(d) cleaning the mustard after fermentation storage, and then soaking in lactic acid streptococcus liquid for 20 hours to obtain the pickled mustard which takes the mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: and (3) placing the streptococcus lactis dry powder into water according to the mass ratio of 1: 18000, and culturing for 30 hours at normal temperature to obtain the streptococcus lactis bacterial liquid.
Example 3
The embodiment is a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rotten leaves and damage, then airing until the leaf mustard is not full and strong and leaves are wilted;
(b) placing the leaf mustard in hot water of 70 deg.C, rolling at constant temperature, and blanching for 45 s;
(c) placing the scalded leaf mustard in a fermentation barrel after disinfection and sterilization, filling fermentation bin liquid to seal and seal the barrel cover, and then placing the fermentation barrel for anaerobic fermentation in a shade place at 15-35 ℃ for 35 days, wherein each liter of fermentation bin liquid comprises the following components: 5g of glucose, 0.3g of lactobacillus acidophilus dry powder and 0.6g of lactobacillus plantarum dry powder;
(d) cleaning the mustard after fermentation storage, and then soaking in lactic acid streptococcus liquid for 30 hours to obtain the pickled mustard which takes the mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: and (3) placing the streptococcus lactis dry powder into water according to the mass ratio of 1: 20000, and culturing for 35h at normal temperature to obtain the streptococcus lactis bacterial liquid.
Comparative example 1
The comparative example is a preparation method of pickled Chinese cabbage taking mustard as raw material, and the preparation method comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted;
(b) placing the leaf mustard in hot water of 70 deg.C, rolling at constant temperature, and blanching for 45 s;
(c) placing the scalded leaf mustard in a fermentation barrel after disinfection and sterilization, filling fermentation bin liquid to seal and seal the barrel cover, and then placing the fermentation barrel for anaerobic fermentation in a shade place at 15-35 ℃ for 35 days, wherein each liter of fermentation bin liquid comprises the following components: 0.3g of lactobacillus acidophilus dry powder and 0.6g of lactobacillus plantarum dry powder;
(d) cleaning the fermented leaf mustard, and then soaking the leaf mustard in lactic acid streptococcus liquid for 30 hours to obtain the pickled mustard which takes the leaf mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: and (3) placing the streptococcus lactis dry powder into water according to the mass ratio of 1: 20000, and culturing for 35h at normal temperature to obtain the streptococcus lactis bacterial liquid.
Comparative example 2
The embodiment is a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted;
(b) placing the leaf mustard in hot water of 70 deg.C, rolling at constant temperature, and blanching for 45 s;
(c) placing the scalded leaf mustard in a fermentation barrel after disinfection and sterilization, filling fermentation bin liquid to seal and seal the barrel cover, and then placing the fermentation barrel for anaerobic fermentation in a shade place at 15-35 ℃ for 35 days, wherein each liter of fermentation bin liquid comprises the following components: glucose 5g lactobacillus acidophilus dry powder 0.9 g;
(d) cleaning the mustard after fermentation storage, and then soaking in lactic acid streptococcus liquid for 30 hours to obtain the pickled mustard which takes the mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: and (3) placing the streptococcus lactis dry powder into water according to the mass ratio of 1: 20000, and culturing for 35h at normal temperature to obtain the streptococcus lactis bacterial liquid.
Comparative example 3
The embodiment is a preparation method of pickled Chinese cabbage taking mustard as a raw material, which comprises the following steps:
(a) selecting leaf mustard without yellow leaves, rottenness and damage, taking the leaf mustard as a whole for later use, and then airing until the leaf mustard is not full and strong and leaves of the leaf mustard are wilted;
(b) placing the leaf mustard in hot water of 70 deg.C, rolling at constant temperature, and blanching for 45 s;
(c) placing the scalded leaf mustard in a fermentation vat after disinfection and sterilization, filling fermentation bin liquid to seal and seal the vat cover tightly, and then placing the fermentation vat for anaerobic fermentation in a shade place at 15-35 ℃ for 35 days, wherein each liter of fermentation bin liquid comprises the following components: 5g of glucose and 0.9g of lactobacillus plantarum dry powder;
(d) cleaning the mustard after fermentation storage, and then soaking in lactic acid streptococcus liquid for 30 hours to obtain the pickled mustard which takes the mustard as a raw material;
the lactic acid streptococcus liquid is prepared by the following method: and (3) placing the streptococcus lactis dry powder into water according to the mass ratio of 1: 20000, and culturing for 35h at normal temperature to obtain the streptococcus lactis bacterial liquid.
Examples of the experiments
Pickled mustard vegetables prepared in example 3 and leaf mustard prepared in comparative examples 1 to 3 were obtained and subjected to sensory evaluation (evaluation by 10 persons), the evaluation criteria are shown in table 1, the evaluation results are shown in table 2 (average value calculation),
TABLE 3
TABLE 4
As can be seen from tables 3 and 4, the pickled mustard tubers prepared by the method have more excellent color, aroma, taste and palatable chewiness, and can better meet market demands.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being covered by the appended claims and their equivalents.
Claims (8)
1. A preparation method of pickled Chinese cabbage taking mustard as raw material is characterized by comprising the following steps:
(a) selecting the leaf mustard without yellow leaves, rotten leaves and damage for use, and then airing until the leaf mustard is not full and firm and leaves are wilted;
(b) placing the leaf mustard in hot water of 60-80 ℃ for rolling and blanching at constant temperature for 40-50 s;
(c) placing the scalded leaf mustard in a fermentation vat, filling the fermentation vat with fermentation bin liquid, sealing and sealing the vat cover to form an anaerobic fermentation environment, and then placing the fermentation vat in a shade place for fermentation for a period of time, wherein each liter of the fermentation bin liquid comprises the following components: 1-8 g of glucose, 0.2-0.4 g of lactobacillus acidophilus dry powder and 0.5-0.8 g of lactobacillus plantarum dry powder;
(d) and cleaning the fermented leaf mustard, and soaking in lactic acid streptococcus liquid to obtain the pickled mustard which takes the leaf mustard as a raw material.
2. The preparation method according to claim 1, wherein in the step (c), the fermentation barrel is placed in a cool place and is placed for fermentation for 30-40 days.
3. The preparation method according to claim 1 or 2, wherein the fermentation vat is placed in a cool place at an ambient temperature of 15 to 35 ℃.
4. The method of claim 1, wherein the fermentation bin solution in step (c) comprises the following components per liter: 5g of glucose, 0.3g of lactobacillus acidophilus dry powder and 0.6g of lactobacillus plantarum dry powder.
5. The method according to claim 1, wherein the lactic acid streptococcus solution is prepared by the following method in the step (d):
and (2) putting the streptococcus lactis dry powder into water according to the mass ratio of 1: 18000-22000, and culturing for 30-40 h at normal temperature to obtain the streptococcus lactis bacterial liquid.
6. The preparation method according to claim 1, wherein in the step (d), the soaking time is 20-36 h.
7. The method of claim 1, wherein the fermenter is sterilized by autoclaving before use.
8. A pickled Chinese cabbage obtained by the production method as set forth in any one of claims 1 to 7.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104770696A (en) * | 2015-04-22 | 2015-07-15 | 四川东坡中国泡菜产业技术研究院 | Fast fermentation method of green leaf mustard |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN114668125A (en) * | 2022-03-30 | 2022-06-28 | 广西来宾恒荣农业科技有限公司 | Compound lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770696A (en) * | 2015-04-22 | 2015-07-15 | 四川东坡中国泡菜产业技术研究院 | Fast fermentation method of green leaf mustard |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN114668125A (en) * | 2022-03-30 | 2022-06-28 | 广西来宾恒荣农业科技有限公司 | Compound lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof |
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