CN115918872A - Method and device for rapidly preparing pickled Chinese cabbage and pickled vegetables under assistance of carbon dioxide - Google Patents
Method and device for rapidly preparing pickled Chinese cabbage and pickled vegetables under assistance of carbon dioxide Download PDFInfo
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- CN115918872A CN115918872A CN202310060470.6A CN202310060470A CN115918872A CN 115918872 A CN115918872 A CN 115918872A CN 202310060470 A CN202310060470 A CN 202310060470A CN 115918872 A CN115918872 A CN 115918872A
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 35
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 35
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 21
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 21
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 78
- 230000004151 fermentation Effects 0.000 claims abstract description 78
- 235000013305 food Nutrition 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 6
- 239000001301 oxygen Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000007789 gas Substances 0.000 claims description 33
- 238000007789 sealing Methods 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims description 2
- 238000006073 displacement reaction Methods 0.000 claims description 2
- 230000007613 environmental effect Effects 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 244000042314 Vigna unguiculata Species 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 32
- 239000004310 lactic acid Substances 0.000 abstract description 16
- 235000014655 lactic acid Nutrition 0.000 abstract description 16
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 15
- 241000894006 Bacteria Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 108090000913 Nitrate Reductases Proteins 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 241001148470 aerobic bacillus Species 0.000 abstract 1
- 235000021108 sauerkraut Nutrition 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 4
- 241000219977 Vigna Species 0.000 description 4
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- -1 floating and sinking Substances 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
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- 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
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method and a device for quickly preparing pickled Chinese cabbage and pickled vegetables by using carbon dioxide assistance, belonging to the technical field of food fermentation. The method adopts carbon dioxide to drive off oxygen in the fermentation container, and utilizes carbon dioxide to dissolve to form carbonic acid to reduce the pH value of the liquid, and simultaneously, oxygen-free and acidic environments which are beneficial to the life activities of lactic acid bacteria are produced; in this environment, the activity of aerobic bacteria such as putrefying bacteria is inhibited; nitrate reductase activity is reduced; nitrite is reduced and degraded, thus solving the problems of nitrite and food material rotting in the traditional process. The fermentation time is greatly shortened by providing proper temperature for lactic acid fermentation. The test results of the fermented product are that the pH is 3.5-3.8, the content of lactic acid is: 0.5-1%, and the nitrite content is less than 1.0 mg/Kg.
Description
The invention relates to a divisional application of Chinese patent application, which has an application date of 2016, 12 months and 5 days, an application number of 201611101816.9 and an invention name of a method and a device for quickly preparing pickled Chinese cabbage and pickle by using carbon dioxide assistance.
Technical Field
The invention belongs to the technical field of food fermentation, and particularly relates to a method and a device for quickly preparing pickled Chinese cabbage and pickled vegetables by using carbon dioxide assistance.
Background
Fermentation of vegetables into sauerkraut/sauerkraut is a traditional storage method. The fermented vegetable can maximally retain original vegetable nutrients, and is rich in vitamins, amino acids, dietary fiber, etc. Since the fermentation process takes lactic acid bacteria as dominant flora, a large amount of lactic acid bacteria beneficial to human intestinal tracts are contained, so the high-quality pickled Chinese cabbage/pickle is a very healthy food.
The analysis of the traditional fermentation process of pickled Chinese cabbage and pickled vegetables usually comprises two stages: starting fermentation: the period is aerobic microbe active period, and acid-fast colibacillus, saccharomycetes and other bacteria are active for anisotropic lactic acid fermentation and ethanol fermentation. During this period the spoilage bacteria and nitrate reductase act together to convert the protein hydrolytically to nitrite. And (3) lactic acid fermentation: after the initial fermentation, an anaerobic atmosphere and a low pH fermentation environment are formed along with the increase of the concentration of lactic acid and the consumption of oxygen, lactic acid bacteria are dominant to carry out lactic acid fermentation, and the pickled vegetables enter the maturation stage.
The traditional pickled Chinese cabbage and pickled vegetable have various preparation methods, and have the common defects of generation of a large amount of nitrite, long fermentation time, improper operation, easy decay and the like in the fermentation process.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a method and a device for rapidly preparing pickled Chinese cabbage and pickled vegetables by using carbon dioxide assistance, solves the problems of nitrite generation, food material decay and the like in the fermentation starting stage in the traditional process, and greatly shortens the fermentation time by providing proper temperature for lactic acid fermentation.
The invention provides the following technical scheme:
a method for rapidly preparing pickled Chinese cabbage and pickle by using carbon dioxide assistance comprises the following steps:
(1) Food material treatment: cleaning fresh vegetable food material with water, adding flavoring agent, mixing, and loading into fermentation device;
(2) Replacing air in a fermentation device filled with vegetable food materials with carbon dioxide gas, and sealing the fermentation device by repeatedly performing degassing-aeration operation for many times to ensure that the volume content of oxygen in the fermentation device is less than 0.1%;
(3) And (3) placing the fermentation device at the environmental temperature of 20-40 ℃ for 48-96 hours, and finishing the fermentation.
Based on the technical scheme, the vegetable food materials comprise cowpea, cabbage, chinese cabbage and radish.
Based on the technical scheme, further, the seasoning comprises salt.
The invention also provides a fermentation device used in the method, which comprises an airtight fermentation tank (comprising a sealing cover) and a gas replacement device; the airtight fermentation tank is provided with a pressure release valve and a pressure gauge for detecting the pressure in the fermentation tank; the gas replacement device has the functions of discharging air in the fermentation tank and feeding carbon dioxide gas, and is provided with a stop valve and a three-way valve for facilitating repeated gas exhaust-inflation, wherein one end of the three-way valve is connected with the fermentation tank through the stop valve, and the other two ends of the three-way valve are respectively connected with a negative pressure pump and a carbon dioxide gas source. The carbon dioxide gas source is a steel cylinder filled with food-grade liquid carbon dioxide.
The invention also provides a fermentation bag for rapidly preparing pickled Chinese cabbage and pickled vegetables by utilizing the assistance of carbon dioxide, which comprises a food bag body and a food bag opening, wherein a seal is arranged between the food bag body and the food bag opening; the pouch body is provided with a valve or assembly that allows for the displacement of the internal gas.
The invention achieves the following beneficial effects:
the method comprises the steps of putting food-grade carbon dioxide into a fermentation tank, so that oxygen in the fermentation tank is less than 0.1%, and providing a slightly acidic fermentation environment; lactic acid bacteria in the fermentation process are anaerobic bacteria, can be massively propagated in an anaerobic and slightly acidic environment, and can rapidly produce acid to finish the fermentation process. The method solves the problem that the food material is rotten due to the activation of aerobic and non-acid-resistant mixed bacteria in the starting fermentation stage of the traditional fermentation process, also overcomes the defect that the putrefying bacteria and the nitrate reductase act together to hydrolyze and convert the protein into the nitrite, reduces the generation of the nitrite, simultaneously retains the protein in the vegetables, and improves the quality of the pickled vegetables or the pickled vegetables. The test results of the fermented product are that the pH is 3.5-3.8, the content of lactic acid is: 0.5-1%, and the nitrite content is less than 1.0 mg/Kg. GB15198-1994 states that the nitrite content of pickled vegetables is less than 20mg/Kg, and the nitrite content of pickled vegetables or pickled vegetables prepared by the method is far less than the standard. The method has short fermentation time, can finish the fermentation for 30 to 40 days in the traditional process by shortening the fermentation time to 2 to 4 days, and is suitable for large-scale industrial popularization.
Drawings
In order to more clearly illustrate the embodiments of the present invention, the drawings to which the embodiments relate will be briefly described below.
FIG. 1 is a block diagram of an apparatus for rapidly preparing sauerkraut and sauerkraut with carbon dioxide assistance;
FIG. 2 is a structural diagram of a fermentation bag for rapidly preparing sauerkraut and sauerkraut with carbon dioxide assistance;
in the figure: 1. the fermentation tank comprises a fermentation tank body, 2, a sealing cover, 2a, a gas placing pipe, 3, a pressure release valve, 4, a pressure gauge, 5, a stop valve, 6, a three-way valve, 7, a carbon dioxide gas bottle, 7a, a carbon dioxide gas pipe, 8, a negative pressure pump, 8a and an exhaust pipe.
Detailed Description
The present invention is described in detail below with reference to examples, but the embodiments of the present invention are not limited thereto, and it is obvious that the examples in the following description are only some examples of the present invention, and it is obvious for those skilled in the art to obtain other similar examples without inventive exercise and falling into the scope of the present invention.
Example 1
Fig. 1 shows a method and a device for rapidly preparing pickled Chinese cabbage and pickle by using carbon dioxide assistance, which comprises a fermentation tank body 1, a sealing cover 2 and a gas replacement device, wherein the sealing cover 2 is provided with a pressure relief valve 3 and a pressure gauge 4 for detecting the pressure in the fermentation tank 1; the gas replacement device adopts a carbon dioxide gas bottle 7 connected to a three-way valve 6 through a carbon dioxide gas pipe 7a, and then connected to the sealing cover 2 through a gas placing pipe 2a and a stop valve 5; the three-way valve 6 is connected to a negative pressure pump 8 through an exhaust pipe 8 a.
When the technical scheme is adopted for working, the food materials are firstly processed: fresh vegetable food materials (cowpea, cabbage, chinese cabbage, and radish) are washed with water to remove soil, floating and sinking, and pesticide. Adding flavoring agent such as salt according to proper taste, mixing, and placing into fermentation tank 1;
then, carrying out air exchange treatment: the three-way valve 6 is communicated to the negative pressure pump 8, the negative pressure pump 8 is started to pump air, and air in the fermentation tank 1 is pumped out; after the gas pumping is finished, connecting the three-way valve 6 to a carbon dioxide gas cylinder 7, and introducing food-grade carbon dioxide into the fermentation tank 1; repeating the ventilation process to ensure that the oxygen content in the fermentation tank 1 is less than 0.1 percent, closing the stop valve 5 and sealing the fermentation tank.
Fermentation: placing the sealed fermentation tank at 20 deg.C, maintaining for 72 hr to complete the lactic acidation of fresh vegetables and terminate the life activity of plant cells, and completing fermentation; during the fermentation process, the reading of the pressure gauge 4 is monitored, and if the pressure is too high, the pressure relief valve 3 can be used for carrying out exhaust treatment.
Example 2
Fig. 2 shows a fermentation bag, which comprises a food bag body 10 and a food bag opening 12, wherein a seal 11 is arranged between the food bag body 10 and the food bag opening 12; the pouch body 10 is provided with a gas replacement valve 9 for replacing gas.
When the technical scheme is adopted for working:
1) Food material treatment: fresh vegetable food materials (such as cowpea, cabbage, chinese cabbage, and radish) are washed with water to remove attached substances such as soil, floating and sinking, and pesticide. Adding flavoring such as salt according to proper taste, mixing, placing into food bag 10, and sealing the seal 11;
2) Performing air exchange treatment: gas in the bag is pumped away through a gas replacement valve 9, and food-grade carbon dioxide is introduced into a food bag body 10 through an external carbon dioxide gas cylinder; repeating the above operation to replace the air in the food bag body 10 with carbon dioxide, and then closing the gas replacement valve 9 to make the fermentation bag in a sealed state.
3) Fermentation: and (3) placing the sealed fermentation bag at the ambient temperature of 40 ℃ for 96 hours, completing the lactic acidation of the fresh vegetables, stopping the life activities of the plant cells, and completing the fermentation.
Example 3
The pickled vegetables and pickles prepared in example 1 were tested:
1) Fermentation degree test
The pH and lactic acid measurements were performed on the pickled vegetables and kimchi fermented in example 1, and the results were:
the pH value is 3.5-3.8; content of lactic acid: 0.5-1%;
2) Nitrite test
Nitrous acid detection is carried out on the cabbages, the cowpeas, the Chinese cabbages and the radishes which are fermented in the embodiment 1, and all the nitrous acid detection is less than 1.0 mg/Kg.
3) Sensory test
Normal smell, no rot and good taste.
GB15198-1994 specifies that the nitrite content of the sauce pickled vegetables is less than 20mg/Kg, while the nitrite content in the application is 1.0mg/Kg, and the nitrite content is far less than the limit of national standard; the lactic acid content of the pickled Chinese cabbage fermented by the method can reach 0.5-1%, and the quality of the pickled Chinese cabbage is improved. Therefore, the fermentation method has obvious advantages compared with the traditional fermentation process of pickled Chinese cabbage and pickled vegetables.
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; and these modifications or substitutions do not depart from the spirit of the corresponding technical solutions of the embodiments of the present invention.
Claims (5)
1. A method for quickly preparing pickled Chinese cabbage and pickle by using carbon dioxide assistance is characterized by comprising the following steps:
(1) Food material treatment: cleaning fresh vegetable food material with water, adding flavoring agent, mixing, and loading into fermentation device;
(2) Replacing air in a fermentation device filled with food materials with carbon dioxide gas, and sealing the fermentation device by performing exhaust-aeration operation to ensure that the volume content of oxygen in the fermentation device is less than 0.1%;
(3) And (3) placing the fermentation device at the environmental temperature of 20-40 ℃ for 48-96 hours, and finishing the fermentation.
2. The method of claim 1, wherein the vegetable food material comprises cowpea, cabbage, chinese cabbage, radish.
3. The method of claim 1, wherein the flavoring comprises salt.
4. A fermentation device for use in the method according to any one of claims 1 to 3, characterized by comprising an airtight fermentation tank (containing a sealed lid) and a gas replacement device; the airtight fermentation tank is provided with a pressure release valve and a pressure gauge for detecting the pressure in the fermentation tank; the gas replacement device has the functions of discharging air in the fermentation tank and feeding carbon dioxide gas, and is provided with a stop valve and a three-way valve for facilitating repeated gas exhaust-gas filling, wherein one end of the three-way valve is connected with the fermentation tank through the stop valve, the other two ends of the three-way valve are respectively connected with a negative pressure pump and a carbon dioxide gas source, and the carbon dioxide gas source is a steel cylinder filled with food-grade liquid carbon dioxide.
5. A fermentation bag for rapidly preparing pickled vegetables and pickles by using carbon dioxide assistance is characterized by comprising a food bag body and a food bag opening, wherein a seal is arranged between the food bag body and the food bag opening; the pouch body is provided with a valve or assembly that allows for the displacement of the internal gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310060470.6A CN115918872A (en) | 2016-12-05 | 2016-12-05 | Method and device for rapidly preparing pickled Chinese cabbage and pickled vegetables under assistance of carbon dioxide |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611101816.9A CN106473062A (en) | 2016-12-05 | 2016-12-05 | The method and apparatus that a kind of utilization carbon dioxide auxiliary quickly prepares sauerkraut and pickles |
| CN202310060470.6A CN115918872A (en) | 2016-12-05 | 2016-12-05 | Method and device for rapidly preparing pickled Chinese cabbage and pickled vegetables under assistance of carbon dioxide |
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| CN201611101816.9A Division CN106473062A (en) | 2016-12-05 | 2016-12-05 | The method and apparatus that a kind of utilization carbon dioxide auxiliary quickly prepares sauerkraut and pickles |
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| CN202310060470.6A Pending CN115918872A (en) | 2016-12-05 | 2016-12-05 | Method and device for rapidly preparing pickled Chinese cabbage and pickled vegetables under assistance of carbon dioxide |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116649550A (en) * | 2023-07-31 | 2023-08-29 | 吉林天泽二氧化碳科技有限公司 | Full-ecological pickled Chinese cabbage, pickled vegetable and efficient pickling method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105831655A (en) * | 2016-03-30 | 2016-08-10 | 潘见 | Suppression method of nitrite peak in low-salt pickles |
| TWI678973B (en) * | 2018-06-12 | 2019-12-11 | 林婷 | Closed clean low-salt vegan lactic acid bacteria fermenting vegetables |
| CN113575895B (en) * | 2021-08-10 | 2022-11-22 | 吉林天泽二氧化碳科技有限公司 | Full-ecological pickled Chinese cabbage and pickling method thereof |
| CN116012186B (en) * | 2022-12-30 | 2023-07-25 | 黑龙江省绿色食品科学研究院 | Quantitative analysis method, system, medium and equipment for regional green products |
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| CN104783102A (en) * | 2015-04-10 | 2015-07-22 | 贵州瓮安安虹生态食品开发有限公司 | Pickle production method |
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| CN1537455A (en) * | 2003-04-17 | 2004-10-20 | 郝欣欣 | Method for quick producing pickled Chinese cabbage by adding lactic acid strain |
| CN104413372A (en) * | 2013-08-21 | 2015-03-18 | 兰慕楷 | Method for producing salt-free pickled black fungus and rapid fermenting device |
| CN103783462B (en) * | 2014-01-27 | 2016-02-17 | 内蒙古田野餐桌现代农业有限责任公司 | A kind of lactic fermentation sauerkraut method |
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- 2016-12-05 CN CN201611101816.9A patent/CN106473062A/en active Pending
- 2016-12-05 CN CN202310060470.6A patent/CN115918872A/en active Pending
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| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN104783102A (en) * | 2015-04-10 | 2015-07-22 | 贵州瓮安安虹生态食品开发有限公司 | Pickle production method |
| CN104824591A (en) * | 2015-04-16 | 2015-08-12 | 徐州工程学院 | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables |
| CN104996946A (en) * | 2015-07-23 | 2015-10-28 | 四川东坡中国泡菜产业技术研究院 | Solid state deep fermented pickled vegetable preparation method |
| CN105285815A (en) * | 2015-08-21 | 2016-02-03 | 四川省食品发酵工业研究设计院 | Stagewise fermentation control method for pickled vegetables |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649550A (en) * | 2023-07-31 | 2023-08-29 | 吉林天泽二氧化碳科技有限公司 | Full-ecological pickled Chinese cabbage, pickled vegetable and efficient pickling method thereof |
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