CN1231141C - Method for preparing pickles by using green functional microbe (microbial pool) fermentation - Google Patents
Method for preparing pickles by using green functional microbe (microbial pool) fermentation Download PDFInfo
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- CN1231141C CN1231141C CNB02113426XA CN02113426A CN1231141C CN 1231141 C CN1231141 C CN 1231141C CN B02113426X A CNB02113426X A CN B02113426XA CN 02113426 A CN02113426 A CN 02113426A CN 1231141 C CN1231141 C CN 1231141C
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Abstract
The present invention provides a method for making pickle by using green functional bacteria (groups) for fermentation. Firstly, lactic acid bacteria, acetic acid bacteria and yeast are prepared into green bacteria (groups) proportionally; then, 3 to 10% of the green functional bacteria (groups), 50 to 60% of salt water pickled with hot pepper, 0.3 to 1.0% of Qixing pepper, 0.5 to 1.5% of broken green celery, 0.03 to 0.1% of green pepper, 0.2 to 0.8% of traditional spice, 1.0 to 1.5% of sugar, 0 to 1.0% of table salt, 0 to 0.2% of sour agent and cooled boiled water as the rest are prepared to pickle fermentation liquid; the pickle fermentation liquid is used for pickling vegetables. The method shortens the fermentation time of pickle largely, doubles yield in unit time, lowers production cost and simultaneously obviously improves quality of products. The product has the advantages of vivid and fresh color, mellow flavor, pure taste and crisp and tender texture.
Description
Affiliated technical field
The present invention relates to a kind of method of utilizing zymotechnique to make pickles.
Background technology
Pickles originate from China, and four over 100 years, pass on from generation to generation, and develop various in stylely so far, and the technology uniqueness is taken the course of its own on world's food processing history.Traditional natural fermentating process that present most pickle production producer all adopts ancestors to continue to use.Being exactly that the fresh vegetables of purchase is cleaned, carrying out salt marsh earlier with salt, generally is one deck vegetables one deck salt, the time varying length of salt marsh, and majority is more than 30 days even could be more ripe when longer.The product of salt marsh is called the stain dish, and wherein salt concentration is higher, is unfavorable for infusion, so take off a part of salt amount with salted with accumulated water, puts into and fills the soil pottery jar infusion for preparing pickled vegetable brine, carries out lactobacillus-fermented naturally.Fermentation time is generally more than 15 days.From pickle jar, the pickles of maturation are pulled out again, send into packing shop moulding, seasoning, pack, seal (lid), sterilization product.This production technology falls behind, and product quality is not easy to control, belongs to the mode of production of the formula of leaving it to chance.Need add a large amount of auxiliary materials and produce the deficiency of fermenting, and the production cycle is long, cause production cost high, be difficult for improving output, the product of super quality and competitive price is provided for the consumer to remedy.
Summary of the invention
The objective of the invention is to avoid above-mentioned weak point of the prior art, and provide a kind of fermentation period short, the production efficiency height, its product color is bright-coloured, the tender crisp pickle production method of fragrance.
The objective of the invention is to reach by following technical measures: it is that lactic acid bacteria, acetic acid bacteria, saccharomycete are re-dubbed a kind of green functional bacterium (group), joins in the pickles water by certain weight ratio then, is deployed into pickled vegetable fermentation liquor.Make the growth fermentation of profitable strain be in leading position, suppress the harmful microbe growth, thereby improve the quality and the cycle that shortens fermentation of pickles.
Green functional bacterium (group) among the present invention is by weight, by lactic acid bacteria 96-98%, and acetic acid bacteria 0.1～1.8%, saccharomycete 0.5～2.2% composite forming; And pickled vegetable fermentation liquor is by weight, pickling pepper salt solution by 50～60%, 0.3%～1.0% qi xing paprika, 0.5～1.5% broken blue or green celery, 0.03～0.1% pericarpium zanthoxyli schinifolii, 0.2～0.8% traditional spices, 1.0～1.5% sugar, 0～1.0% salt, 0～0.2% tart flavour amount, 3～10% green functional bacterium (group), and the allotment of the cold water of surplus forms.
The specific embodiment
The present invention will now be further detailed embodiment: when this method is made pickles, at first will carry out preliminary treatment to vegetable raw-material: general fresh vegetables is cut earlier moulding on request, clean up the back drainage, the salt that adds vegetables 4～6%, mix evenly, salt system was carried out salt system processed in 1～2 hour.Indivedual vegetables also should be earlier by the processing that completes before carrying out salt system processed.Carry out also should carrying out the flowing water desalination earlier before the processed for salted vegetable, or the static desalting processing of big yield.Just can be standby through pretreated vegetables.Follow composite green functional bacterium (group), by weight by 97% lactic acid bacteria, 1% acetic acid bacteria, 2% saccharomycete composite form stand-by.And then begin to allocate pickled vegetable fermentation liquor, it is to form by weight being allocated by the cold water of 50% pickling pepper salt solution, 0.6% qi xing paprika, 1% broken blue or green celery, 0.08% pericarpium zanthoxyli schinifolii, traditional spices of 0.3%, 1.0～1.5% sugar, 0～1.0% salt, 0～0.2% tart flavour amount, 6% green functional bacterium (group) and surplus.Carry out the infusion of vegetables then, earlier top deployed pickled vegetable fermentation liquor is injected soil pottery jar, injection rate is 80kg.Have and pack in this altar through pretreated fresh vegetables or desalination vegetables, charge weight is the 40kg/ altar.Whole loading amount ratio is 2: 1.Carry out fermentation process behind the envelope altar, control fermentation time respectively according to the difference of vegetable variety.Fresh vegetables is 12～36 hours, and the desalination vegetables are 3～5 days.After the fermentation ends, from altar, pull out the dish of maturation is big, drip and remove pickles water.Send at last packing shop carry out moulding, seasoning, weighing, pack, vacuum seal, sterilization product.
The present invention compares present technology and has following advantage: utilize green functional bacterium (group) fermentation to make pickles, make fermentation time shorten to 3～5 days more than 30 days by traditional handicraft fermentation system pickles.Production cycle shortens greatly, and yield of unit time is turned over several times, and production cost also descends thereupon.Output and quality significantly improves, its pickles quality lovely luster, fragrance fragrance, and pure taste, salty sweet vinegar-pepper appropriateness, quality is tender and crisp, piece shape is elegant in appearance.Sales volume further improves, and obtains favorable economic benefit.On the other hand, because the raising of output, the demand of vegetables increases, and has greatly transferred the enthusiasm of peasant household's planting vegetable, has also improved the income of peasant household, and its social benefit is also fairly obvious.
Claims (1)
1. one kind is re-dubbed the method that green functional bacterium (group) joins in the pickles water fermentation system pickles with lactic acid bacteria, acetic acid bacteria, saccharomycete, it is characterized in that green functional bacterium (group) is by weight, by lactic acid bacteria 96～98%, acetic acid bacteria 0.1～1.8%, saccharomycete 0.5～2.2% composite forming; And pickled vegetable fermentation liquor is by weight, pickling pepper salt solution by 50～60%, 0.3%～1.0% qi xing paprika, 0.5～1.5% broken blue or green celery, 0.03～0.1% pericarpium zanthoxyli schinifolii, 0.2～0.8% traditional spices, 1.0～1.5% sugar, 0～1.0% salt, 0～0.2% tart flavour amount, 3～10% green functional bacterium (group), and the allotment of the cold water of surplus forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02113426XA CN1231141C (en) | 2002-03-07 | 2002-03-07 | Method for preparing pickles by using green functional microbe (microbial pool) fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02113426XA CN1231141C (en) | 2002-03-07 | 2002-03-07 | Method for preparing pickles by using green functional microbe (microbial pool) fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1443477A CN1443477A (en) | 2003-09-24 |
| CN1231141C true CN1231141C (en) | 2005-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB02113426XA Expired - Fee Related CN1231141C (en) | 2002-03-07 | 2002-03-07 | Method for preparing pickles by using green functional microbe (microbial pool) fermentation |
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| CN (1) | CN1231141C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101912100B (en) * | 2010-08-18 | 2012-07-25 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102551005B (en) * | 2011-12-15 | 2014-01-29 | 新疆农业大学 | Biological method for quickly preparing fermented pickle |
| CN102823833A (en) * | 2011-12-15 | 2012-12-19 | 李绩 | Method for preparing quickly-fermented probiotic pickle by biological method |
| CN102697010B (en) * | 2012-06-01 | 2014-01-29 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN103120294B (en) * | 2013-02-27 | 2014-02-26 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
| CN103251010B (en) * | 2013-03-29 | 2014-10-01 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN106722835B (en) * | 2017-01-24 | 2020-04-03 | 湖南农业大学 | Method for processing dry chili sauce by using chili juice as byproduct of fermented chili processing enterprise |
| CN109222012A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of acid pepper of fermentation and preparation method thereof |
| CN109222018A (en) * | 2017-07-11 | 2019-01-18 | 杨青 | A kind of sour-sweet garlic of delicious and crisp and preparation method thereof |
| CN109938308A (en) * | 2019-03-26 | 2019-06-28 | 四川厨之乐食品有限公司 | A kind of preparation method of industrial fermentation green vegetables |
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2002
- 2002-03-07 CN CNB02113426XA patent/CN1231141C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1443477A (en) | 2003-09-24 |
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