CN1615740A - Method for producing directly putting type fermented pickled vegetables - Google Patents
Method for producing directly putting type fermented pickled vegetables Download PDFInfo
- Publication number
- CN1615740A CN1615740A CNA2004100968536A CN200410096853A CN1615740A CN 1615740 A CN1615740 A CN 1615740A CN A2004100968536 A CNA2004100968536 A CN A2004100968536A CN 200410096853 A CN200410096853 A CN 200410096853A CN 1615740 A CN1615740 A CN 1615740A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- putting type
- directly putting
- kilogram
- type fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to deep processing of vegetable, is especially the process of producing pickled vegetable with compound bacteria powder, and solves the technological problem of fast producing high quality fermented pickled vegetable. The production process includes the main steps of 1) mixing cut vegetable, compound bacteria powder containing plant lactobacillus, acetobacter, cheese lactobacillus and Saccharomyces cerevisiae, and supplementary material containing salt, and sealing in the container; 2) fermentation first at the temperature of 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; 3) eliminating water from the fermented pickled vegetable and mixing with seasonings. The said process has different production scales and short production period, and the pickled vegetable product has rich nutrients and pure taste.
Description
Technical field:
The invention belongs to field of vegetable deep-processing, particularly utilize composite bacterium powder to produce the method for pickles.
Technical background:
Pickles are a kind of uniqueness and popular fermented vegetables products with long history.Before its manufacture craft can be traced back to more than 2000 year, early on the books in ancient books in the pre-Qin days " Zhou Li ", " hair poem ", " instrument gift ".It is made the container pickle jar and comes across the earliest before and after the Han dynasty, and popular various places do not wane so far.Over the past thousands of years, pickles with bright pure, the tender and crisp fragrance of its acid, clearly good to eat, aftertaste is long, separate greasy appetizing, orectic good result is continued saying it with interest by common people, is attracting the lot of domestic and foreign consumer.
Pickles belong to the victual that fermentation " cold working " is made.Because the uniqueness of processing technology and preparation method is very favourable to the nutritional labeling and the color, smell and taste body that keep vegetables, makes kimchi products not only fully keep good organoleptic quality of original vegetables and nutritional labeling, and gives the functional characteristic of its renewal.
The nutritional labeling of pickles is very abundant, except that containing nutritional labelings such as protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicim, also contains vitamin A, B
1, B
2, nutritional labeling such as C.Simultaneously, because the fermentation of beneficial bacterium, the metabolite of generation gives pickles certain functional again.For this reason, pickles become unfailing for thousands of years product among the people.
Domestic enterprise and pickle production among the people adopt natural fermentating process more, and the drawback of this technology has: (1) fermentation period is relatively grown (6-30 days), and productivity is low; (2) be subjected to sanitary condition, produce season and influence with the salt amount, fermentation is failure easily; (3) fermented quality instability is unfavorable for batch production, scale and standardized production; (4) continue to use the traditional handicraft that old bubble steeps salt solution, be difficult to realize large-scale industrial production; (5) strange land produces, and is difficult to guarantee consistency of product; (6) nitrite, salt content height, edible safety is poor.In order to address the above problem, domesticly carried out the research that the fermentation of lactic acid bacteria pure culture and direct putting type lactic acid bacteria culturers ferment, but above-mentioned technology does not enter the application stage as yet; The external method production pickles that begun to adopt pure lactobacillus inoculum, this method has promoted the innovation and the development of pickles traditional processing technologies to a certain extent.But because the bacterial classification that adopts mostly is lactic acid bacteria, flora is single, and in the specific environment of pickled vegetable making matrix, can't produce unique flavor, kimchi products that quality is high.
This shows that kimchi products production is to influence the key issue that pickles industry further develops with leavening and corresponding pickle production technology.
Summary of the invention:
The technical problem that the present invention solves provides a kind of Lactobacillus plantarum that utilizes, and the composite bacterium powder of acetobacter, Lactobacillus casei, S. cervisiae is produced the method for pickles.
The production of kimchi products is adopted and is contained Lactobacillus plantarum among the present invention, and the composite bacterium powder of acetobacter, Lactobacillus casei, S. cervisiae is as the leavening of pickle production.
The key step of pickle production comprises among the present invention: vegetables are cleaned, cutting, put into the pickle production container, add the composite bacterium powder, 0.5～2% sucrose of 0.01～1 gram/kilogram, 0.5～2% salinity subsequently, and the mixing material package of 0.5～1.0% Chinese prickly ash, 0.1～1.0% anise, 0.05～0.5% kaempferia galamga, 0.1～0.5% Lysimachia sikokiana, airtight container; The control temperature is controlled temperature subsequently and is carried out after fermentation in 10～30 hours at 10～25 ℃ at 23～36 ℃ of prior fermentations that carry out 6～15 hours; Seal of vessel between whole yeast phase; Fermentation finishes and carries out seasoning: adding content is 0.5～2% garlic, 0.05～0.2% chilli powder, 0.1～1% fresh ginger, 0.05～0.1% monosodium glutamate or the pulverizing mixed liquor of other flavorings, the perhaps above-mentioned liquid seasoning of adding after fermentation finishes dehydration; Get final product through vacuum packaging refrigeration sale or packaging sterilizing then.
Composite bacterium powder employing number of patent application is 200410088476.1 method production composite bacterium powder among the present invention.
Lactobacillus plantarum can be selected cicc6001 among the present invention, cicc6003, cicc6067, cicc6087, cicc6088, with cicc6003 and cicc6088 is preferred bacterial classification, acetobacter cicc7006, cicc7008, cicc7016, cicc7012, preferred bacterial classification is cicc7012 and cicc7016, Lactobacillus casei can be selected cicc6028, cicc6012 and cicc6033, S. cervisiae is selected cicc1526, cicc1413, cicc1559, cicc1570, preferred bacterial classification is cicc1526 and cicc1413, and above-mentioned bacterial classification is all purchased in Chinese industrial microorganism fungus kind preservation center (No. 32, Xiaoyun Road, Chaoyang District, Beijing City, postcode 100027).
The suitable addition of composite bacterium powder is 0.05～0.5 gram/kilogram among the present invention, and prior fermentation control temperature is at 25～30 ℃ of prior fermentations that carry out 6～10 hours, and after fermentation control temperature was 15～23 ℃ of fermentations 15～25 hours.
Vegetable raw-material is common various vegetables on the market among the present invention, as Chinese cabbage, carrot, cucumber, Brussels sprouts, etc. or their mixing.
The preparation of composite bacterium powder is at first to Lactobacillus plantarum among the present invention, and acetobacter, Lactobacillus casei, saccharomyces cerevisiae bacterial classification are cultivated separately, cultivates the scheduled time after thalline is collected in centrifugal back, adopts seasoning to prepare the bacterium powder of each bacterium; The bacterial classification pulvis of preparation is allocated according to the content of each bacteria preparation viable count is proportionally mixed, and composite bacterium powder is pickle production direct putting type composite bacterium powder product through the vacuum seal packing.
Each bacterial classification viable count weight range is as follows in the composite bacterium powder: Lactobacillus plantarum quantity is (0.01～90.0) * 10
9Individual/gram, Lactobacillus casei quantity is (0.01～9.0) * 10
9Individual/gram, acetobacter quantity is (0.01～9.0) * 10
9Individual/gram, the saccharomycete number of viable is (0.01～9.0) * 10
8Individual/gram.
Among the present invention in primary fermentation stage of pickles, the salt that is added in the container for pickle oozes out the moisture in the vegetables rapidly, under 23～36 ℃ growing environment, Lactobacillus plantarum in the composite bacterium powder, Lactobacillus casei, acetobacter and saccharomycete ramp breeding, Lactobacillus plantarum in the sealed fermenting container, Lactobacillus casei, acetobacter and saccharomycete are bred metabolism respectively and are produced distinctive separately metabolite, and acetobacter carries out growth metabolism generation acetic acid for the oxygen consumption bacterium utilizes the oxygen in the closed container; And saccharomycete is a facultative anaerobe, and the primary fermentation stage mainly breeds filial generation and fermentation produces ethanol and CO
2Lactobacillus plantarum and Lactobacillus casei are at the metabolite of common metabolism generation of primary fermentation stage based on lactic acid.Because saccharomycete quantity ratio is minimum in composite bacterium powder, so the amount of ethanol that its metabolism produces is less; Through behind the of short duration primary fermentation, because the rapid formation of lactic acid, acetic acid, the acidity of pickles sharply increases, the Ph value quickly falls to below 3.5.
Through the primary fermentation stage of pickles, enter the after fermentation stage of lower temperature subsequently.In the after fermentation stage, main variation is further slowly producing of metabolite, and reacting between the metabolite forms the distinctive material of kimchi products, has formed the main body flavor component of kimchi products such as ethyl lactate, ethyl acetate in the pickles.
The present invention makes kimchi products have good local flavor by the symplastic growth fermentation of many bacterial classifications in the composite bacterium powder, is rich in probio and multiple nutritional components in the product.
Adopt the inventive method can prepare kimchi products fast, more natural fermented and pure culture fermentation period of production cycle obviously shortens, good product quality, local flavor is good, safe, the product standard unanimity both can be fit to large-scale industrialization production, can be used for the handicraft workshop formula again and produce, product has bigger application market.
Adopt the inventive method to produce pickles, manufacturer need not to cultivate specially the pickle fermentation microbial inoculum; Producer need not to set up relevant culture device and facility; Personnel and equipment investment have been saved.
The specific embodiment:
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
Container is put in 100 kilograms of Chinese cabbage packing behind slitting after the selection washing, adds 1 kilogram of salt, 1.5 kilograms of sucrose, 1 kilogram in Chinese prickly ash, and 0.1 kilogram of anise, 0.1 kilogram of kaempferia galamga, 0.1 kilogram of Lysimachia sikokiana, 20 gram composite bacterium powders are subsequently with seal of vessel.The control temperature is controlled temperature subsequently and is carried out after fermentation in 15 hours at 20 ℃ at 30 ℃ of primary fermentations that carry out 10 hours; Fermentation finishes and adopts dehydration equipment to slough moisture, and adding content is the pulverizing mixed liquor of 0.5 kilogram of garlic, 0.1 kilogram of chilli powder, 0.2 kilogram of fresh ginger, 0.05 kilogram of monosodium glutamate, and pickles are mixed after packaging sterilizing is kimchi products with above-mentioned flavoring for mixture liquid.
Lactobacillus plantarum selects cicc6088 in this example, acetobacter cicc7016, Lactobacillus casei cicc6033, S. cervisiae cicc1570.
Embodiment 2
Container is put in 100 kilograms of Chinese cabbage packing behind slitting after the selection washing, adds 2 kilograms of salt, 1 kilogram of sucrose, 0.5 kilogram in Chinese prickly ash, and 0.2 kilogram of anise, 0.2 kilogram of kaempferia galamga, 0.5 kilogram of Lysimachia sikokiana, 30 gram composite bacterium powders are subsequently with seal of vessel.The control temperature is controlled temperature subsequently and is carried out after fermentation in 15 hours at 18 ℃ at 30 ℃ of primary fermentations that carry out 10 hours; Fermentation finishes and sloughs moisture, and adding content is the pulverizing mixed liquor of 0.5 kilogram of garlic, 0.1 kilogram of chilli powder, 0.2 kilogram of fresh ginger, 0.08 kilogram of monosodium glutamate, and pickles are mixed after vacuum packaging is kimchi products with above-mentioned flavoring for mixture liquid.
Lactobacillus plantarum is cicc6001 in this example, acetobacter cicc7012, and Lactobacillus casei can be selected cicc6028, and S. cervisiae is selected cicc1526.
Embodiment 3
Container is put in 100 kilograms of Chinese cabbage packing behind slitting after the selection washing, adds 1.5 kilograms of salt, 2 kilograms of sucrose, 0.6 kilogram in Chinese prickly ash, and 1.0 kilograms of anises, 0.2 kilogram of kaempferia galamga, 0.3 kilogram of Lysimachia sikokiana, 50 gram composite bacterium powders are subsequently with seal of vessel.The control temperature is controlled temperature subsequently and is carried out after fermentation in 10 hours at 25 ℃ at 30 ℃ of primary fermentations that carry out 10 hours; Fermentation finishes, and to add content be the pulverizing mixed liquor of 2.0 kilograms of garlics, 0.2 kilogram of chilli powder, 0.2 kilogram of fresh ginger, 0.08 kilogram of monosodium glutamate, and pickles are mixed with above-mentioned flavoring for mixture liquid, is kimchi products through vacuum packaging.
Lactobacillus plantarum is cicc6087 in this example, acetobacter cicc7008, and Lactobacillus casei can be selected cicc6012, and S. cervisiae is selected cicc1413.
Claims (5)
1, a kind of production method of directly putting type fermented pickled vegetables, comprise the steps: (1) reinforced sealing: put into container after the vegetables cutting, the Lactobacillus plantarum that contains that adds 0.01～1 gram/kilogram, the composite bacterium powder of acetobacter, Lactobacillus casei, S. cervisiae, the auxiliary material that adds the salt contain 0.5～2% sucrose and 0.5～2%, airtight container; (2) primary fermentation: the control temperature is at 23～36 ℃ of primary fermentations that carry out 6～15 hours; (3) after fermentation: the control temperature is at 10～25 ℃, and the time is 10～30 hours after fermentation; (4) seasoning: fermentation finishes, and to add content be the pulverizing mixed liquor mixing of 0.5～2% garlic, 0.05～0.2% chilli powder, 0.1～1% fresh ginger, 0.05～0.1% monosodium glutamate or other flavorings, gets final product through vacuum packaging or packaging sterilizing.
2, according to the production method of claim 1 described a kind of directly putting type fermented pickled vegetables, wherein the addition of composite bacterium powder is 0.05～0.5 gram/kilogram, 25～30 ℃ of prior fermentation temperature, 6～10 hours time, 15～23 ℃ of after fermentation temperature, fermentation time 15～25 hours.
3, according to the production method of claim 1 described a kind of directly putting type fermented pickled vegetables, wherein vegetable raw-material is common various vegetables on the market, as Chinese cabbage, carrot, cucumber, Brussels sprouts, etc. or their mixing.
4, according to the production method of claim 1 described a kind of directly putting type fermented pickled vegetables, wherein Lactobacillus plantarum is cicc6001, cicc6003, cicc6067, cicc6087, cicc6088, acetobacter is cicc7006, cicc7008, cicc7016, cicc7012, Lactobacillus casei are cicc6028, cicc6012 and cicc6033, S. cervisiae is cicc1526, cicc1413, cicc1559, cicc1570.
5, according to the production method of claim 1 described a kind of directly putting type fermented pickled vegetables, wherein Lactobacillus plantarum is cicc6088, and acetobacter is cicc7016, and Lactobacillus casei is cicc6033, and S. cervisiae is cicc1570.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100968536A CN1615740A (en) | 2004-12-08 | 2004-12-08 | Method for producing directly putting type fermented pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100968536A CN1615740A (en) | 2004-12-08 | 2004-12-08 | Method for producing directly putting type fermented pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1615740A true CN1615740A (en) | 2005-05-18 |
Family
ID=34766556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100968536A Pending CN1615740A (en) | 2004-12-08 | 2004-12-08 | Method for producing directly putting type fermented pickled vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1615740A (en) |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773237A (en) * | 2010-03-28 | 2010-07-14 | 邵素英 | Common sow thistle color-protected fermentation preparation method |
| CN101218964B (en) * | 2008-01-25 | 2010-09-08 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| CN102106523A (en) * | 2011-01-28 | 2011-06-29 | 四川高福记生物科技有限公司 | Auxiliary material formula for making lactic acid bacteria preserved vegetable and preparation method for product thereof |
| CN101326972B (en) * | 2008-07-28 | 2011-09-07 | 东北农业大学 | Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof |
| CN102210422A (en) * | 2011-03-29 | 2011-10-12 | 四川省食品发酵工业研究设计院 | Preparation technology of pickle composite leaven and application method thereof |
| CN102551005A (en) * | 2011-12-15 | 2012-07-11 | 北京锐晟明杰科技发展有限公司 | Biological method for quickly preparing fermented pickle |
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN102813167A (en) * | 2012-09-11 | 2012-12-12 | 西华大学 | Pickle nutrient solution and pickle granule bag type fermentation method |
| CN102823833A (en) * | 2011-12-15 | 2012-12-19 | 李绩 | Method for preparing quickly-fermented probiotic pickle by biological method |
| CN102860481A (en) * | 2012-09-04 | 2013-01-09 | 陈其钢 | Technological process for industrialized production of Xinjiang-style lactobacillus fermented pickles |
| CN102965295A (en) * | 2011-12-15 | 2013-03-13 | 李绩 | Composite fungus powder product for fermented pickle production and its production method |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103284102A (en) * | 2013-02-21 | 2013-09-11 | 江苏财经职业技术学院 | Method for production of sour cabbage by industrial artificial inoculation rapid fermentation |
| CN103549351A (en) * | 2013-11-14 | 2014-02-05 | 贵州李记食品有限公司 | Multi-flavor pickled vegetables and preparation method thereof |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
| CN104293706A (en) * | 2014-09-23 | 2015-01-21 | 宁波北仑锐晟明杰生物科技发展有限公司 | Microbial agent for producing pickles |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN104585679A (en) * | 2015-01-09 | 2015-05-06 | 天津天绿健科技有限公司 | Preparation method of pickle containing mushrooms |
| CN105029322A (en) * | 2015-09-02 | 2015-11-11 | 湖北吉农沃尔特农业有限公司 | Zinc-rich okra pickle and preparing method |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN106539016A (en) * | 2016-10-28 | 2017-03-29 | 天津市鑫海蔬菜加工有限公司 | A kind of production method of new probiotic bacterium Fermentation Function garlic in syrup |
| CN110301605A (en) * | 2019-08-07 | 2019-10-08 | 安徽省益丰生态农业科技有限公司 | A method of using cabbage as raw material step fermentation sauerkraut |
-
2004
- 2004-12-08 CN CNA2004100968536A patent/CN1615740A/en active Pending
Cited By (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218964B (en) * | 2008-01-25 | 2010-09-08 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| CN101326972B (en) * | 2008-07-28 | 2011-09-07 | 东北农业大学 | Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof |
| CN101773237A (en) * | 2010-03-28 | 2010-07-14 | 邵素英 | Common sow thistle color-protected fermentation preparation method |
| CN102106523A (en) * | 2011-01-28 | 2011-06-29 | 四川高福记生物科技有限公司 | Auxiliary material formula for making lactic acid bacteria preserved vegetable and preparation method for product thereof |
| CN102210422A (en) * | 2011-03-29 | 2011-10-12 | 四川省食品发酵工业研究设计院 | Preparation technology of pickle composite leaven and application method thereof |
| CN102210422B (en) * | 2011-03-29 | 2013-05-22 | 四川省食品发酵工业研究设计院 | Preparation technology of pickle composite leaven and application method thereof |
| CN102823833A (en) * | 2011-12-15 | 2012-12-19 | 李绩 | Method for preparing quickly-fermented probiotic pickle by biological method |
| CN102551005B (en) * | 2011-12-15 | 2014-01-29 | 新疆农业大学 | Biological method for quickly preparing fermented pickle |
| CN102965295A (en) * | 2011-12-15 | 2013-03-13 | 李绩 | Composite fungus powder product for fermented pickle production and its production method |
| CN102965295B (en) * | 2011-12-15 | 2015-04-22 | 李绩 | Composite fungus powder product for fermented pickle production and its production method |
| CN102551005A (en) * | 2011-12-15 | 2012-07-11 | 北京锐晟明杰科技发展有限公司 | Biological method for quickly preparing fermented pickle |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN102613518B (en) * | 2012-03-30 | 2014-04-09 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN102860481A (en) * | 2012-09-04 | 2013-01-09 | 陈其钢 | Technological process for industrialized production of Xinjiang-style lactobacillus fermented pickles |
| CN102813167A (en) * | 2012-09-11 | 2012-12-12 | 西华大学 | Pickle nutrient solution and pickle granule bag type fermentation method |
| CN102813167B (en) * | 2012-09-11 | 2013-11-13 | 西华大学 | Pickle nutrient solution and pickle granule bag type fermentation method |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103284102A (en) * | 2013-02-21 | 2013-09-11 | 江苏财经职业技术学院 | Method for production of sour cabbage by industrial artificial inoculation rapid fermentation |
| CN103549351A (en) * | 2013-11-14 | 2014-02-05 | 贵州李记食品有限公司 | Multi-flavor pickled vegetables and preparation method thereof |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
| CN104293706B (en) * | 2014-09-23 | 2016-09-21 | 天津市鑫海蔬菜加工有限公司 | Pickle production microbial bacterial agent |
| CN104293706A (en) * | 2014-09-23 | 2015-01-21 | 宁波北仑锐晟明杰生物科技发展有限公司 | Microbial agent for producing pickles |
| CN104585679A (en) * | 2015-01-09 | 2015-05-06 | 天津天绿健科技有限公司 | Preparation method of pickle containing mushrooms |
| CN104543896B (en) * | 2015-01-29 | 2017-07-28 | 统一企业(中国)投资有限公司昆山研究开发中心 | A kind of method of local flavor pickled tuber mustard fermentation |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN105029322A (en) * | 2015-09-02 | 2015-11-11 | 湖北吉农沃尔特农业有限公司 | Zinc-rich okra pickle and preparing method |
| CN105029322B (en) * | 2015-09-02 | 2018-05-18 | 湖北吉农沃尔特农业有限公司 | A kind of zinc-rich okra pickles and preparation method |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN105995785B (en) * | 2016-06-30 | 2019-10-25 | 南昌大学 | A method of dish is wiped using compound bacteria quick fermentation production Pingxiang |
| CN106539016A (en) * | 2016-10-28 | 2017-03-29 | 天津市鑫海蔬菜加工有限公司 | A kind of production method of new probiotic bacterium Fermentation Function garlic in syrup |
| CN110301605A (en) * | 2019-08-07 | 2019-10-08 | 安徽省益丰生态农业科技有限公司 | A method of using cabbage as raw material step fermentation sauerkraut |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1615740A (en) | Method for producing directly putting type fermented pickled vegetables | |
| CN101904478B (en) | Vegetable bioprocessing production method | |
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN101940287B (en) | Method for preparing yibin bean sprouts by quick fermentation | |
| CN102551005B (en) | Biological method for quickly preparing fermented pickle | |
| CN102652558B (en) | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce | |
| JP7125990B2 (en) | Method for fermenting and producing bread using complex natural yeast | |
| CN1826963A (en) | Fermented capsicum product and preparation method thereof | |
| CN101138408A (en) | Accelerated fermentation method for producing Chinese sauerkraut | |
| CN101032314A (en) | Producing method of zymolytic bitter vegetable | |
| CN104522591A (en) | Lactobacillus fermentation pickled radish and preparation method thereof | |
| CN106690073A (en) | Low-salt quick fermentation technology of Pixian thick broad-bean sauce | |
| CN105820925B (en) | A kind of pit mud formula, pit mud and its manufacture craft of wine brewing | |
| CN104738484A (en) | Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable | |
| CN102326797A (en) | Method for preparing lactic acid fermentation product of kelp | |
| CN104263669A (en) | Microorganism leavening agent for pickled vegetables with Yunnan flavor, and application method thereof | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| CN103919087B (en) | For making the batch composition of pickles and the preparation method of goods thereof of having a bath of fermenting | |
| CN103750228B (en) | Preparation method for lactobacillus fermented Chinese toon sprouts | |
| CN101238872A (en) | Paper matrix mountain wild vegetable and its processing method | |
| CN1602764A (en) | Composite bacterium powder for direct pickle production and its production method | |
| CN105661415A (en) | Vegetable biological fermentation production method | |
| CN105558957A (en) | Preparation method of quickly fermented pickled vegetables by biologic method | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN102823833A (en) | Method for preparing quickly-fermented probiotic pickle by biological method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |