CN102224916A - Pretreatment method of direct-throwing functional bacteria vegetable salted fermentation - Google Patents

Abstract

A method for pretreatment of vegetable salting and fermentation by using direct-injection functional bacteria, which is characterized in that when vegetables are being salted, iodine-free edible salt less than 8% of the total weight of vegetables is first added, and low-salt salting is fermented until the vegetables are watery Finally, the direct-injection functional bacteria are activated with 10-50 times of water and circulated into the saline water with a salt water pump, and then the salt water is circulated with a salt water pump, and the pond is closed after 2-3 days of continuous circulation. Using this method for salting vegetables reduces the amount of salt used for salting vegetables and the discharge of salted fermentation liquid, which is conducive to exerting the maximum effect of direct-injection functional bacteria, shortens the cycle of vegetable salting fermentation, and ensures Kimchi product quality.

Description

Direct putting type function bacterium vegetables salting zymolysis preprocess method

Affiliated technical field

The present invention relates to utilize the direct putting type function bacterium to carry out the pretreated method of vegetables salting zymolysis, than traditional vegetables salt marsh preprocess method, it has shortened the cycle of vegetables salting zymolysis, reduced the discharge capacity of vegetables salt marsh with salt amount and salting zymolysis liquid, improve production efficiency, reduced production cost.

Background technology

The vegetables salting zymolysis is one of the most original vegetables banking system of China, and is with a long history.Salted vegetable is used for the processing of seasoning kimchi products mainly as the raw materials for production of pickles at present, and output is bigger.But because traditional handicraft is still continued to use in existing vegetables salt marsh preliminary treatment, technology is comparatively backward, and the vegetables salting zymolysis cycle is long, and cost is higher, has had a strong impact on product quality, has restricted the development of pickles industries.At present, the general disposable salt marsh of high salt that adopts of traditional vegetables salt marsh, big with the salt amount, fermentation period is long, and fermented vegetable is based on the natural microorganisms fermentation, and high salt suppressed the beneficial microorganism growth and breed, and is unfavorable for the formation of salted vegetable flavor substance.

Summary of the invention

In order to overcome existing salted vegetable with salt amount height, fermentation period is long, and the deficiency of product special flavour difference the invention provides and utilizes the direct putting type function bacterium to carry out the pretreated method of vegetables salting zymolysis.This method is to add the direct putting type function bacterium of being produced by Sichuan Food Fermentative Industry Design Academy after the water outlet of vegetables salt marsh, make the direct putting type function bacterium enter into whole salting zymolysis pond uniformly by the cyclic salt accumulated water, replacing traditional natural microorganisms to carry out vegetables ferments fast, reduction salt amount, improve product quality, guarantee constant product quality.

The technical solution adopted for the present invention to solve the technical problems is: add the no iodine edible salt that is lower than 8% (in the vegetables gross weight) in (1) vegetables and carry out the vegetables salt marsh; (2) vegetables to water outlet, the direct putting type function bacterium circulated with 10-50 times of drinking water activation and with brine pump to be added in the salt accumulated water through the less salt salting zymolysis; (3) circulation time smokes the salt accumulated water in one jiao in salt marsh pond and water and spills in the salt marsh pool surface, continues 2-3 days; (4) after circulation finishes, the salt marsh pond is sealed.This novel vegetable salt marsh preconditioning technique is low with the salt amount, helps vegetables and carries out lactic fermentation, and product special flavour is good; Mode by circulation adds the direct putting type function bacterium, helps bringing into play the maximum efficiency of direct putting type function bacterium, accelerates fermented vegetable speed, reduces the production cycle, enhances productivity.

The specific embodiment

Direct putting type function bacterium vegetables salting zymolysis preprocess method is used for the embodiment of vegetables salt marsh:

When 1, vegetables carried out salting zymolysis, the no iodine edible salt that will be lower than vegetables gross weight 8% evenly was sprinkled in the vegetable raw-material.

2, (vegetable difference, the water outlet time is different) after the water outlet of vegetables salt marsh, the direct putting type function bacterium circulated with 10-50 times of drinking water activation and with brine pump to be added in the salt accumulated water.Circulation time smokes the salt accumulated water in one jiao in salt marsh pond and water and spills in the salt marsh pool surface, continues 2-3 days;

3, after circulation finishes, the salt marsh pond is sealed.

Claims (2)

1. utilizing the direct putting type function bacterium to carry out the pretreated method of vegetables salting zymolysis is characterized in that: add the no iodine edible salt that is lower than 8% (in the vegetables gross weight) earlier and carry out vegetables less salt salting zymolysis in vegetables.

2. according to claims 1, vegetables, join the direct putting type function bacterium in the vegetables salt accumulated water after with 10-50 times of drinking water activation, and circulate with brine pump to water outlet through the less salt salting zymolysis, circulate continuously 2-3 days.