CN102860482A - Pickled Chinese cabbage, pickle juice drink and preparation method thereof - Google Patents
Pickled Chinese cabbage, pickle juice drink and preparation method thereof Download PDFInfo
- Publication number
- CN102860482A CN102860482A CN2012104037858A CN201210403785A CN102860482A CN 102860482 A CN102860482 A CN 102860482A CN 2012104037858 A CN2012104037858 A CN 2012104037858A CN 201210403785 A CN201210403785 A CN 201210403785A CN 102860482 A CN102860482 A CN 102860482A
- Authority
- CN
- China
- Prior art keywords
- chinese cabbage
- sauerkraut
- preparation
- juice
- mash
- 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
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pickled Chinese cabbage, a pickle juice drink and a preparation method thereof. Based on weight ratio, 95% of fresh Chinese cabbage is diced and boiled in boiling water, layers of Chinese cabbage and ingredients are alternatively arranged in a jar, the ingredients include 2% of pickle salt, 1% of red coarse chili powder and 1% of anise, 1 % of compound microorganism fermentation inoculant is inoculated below water submerging the surface of the Chinese cabbage in the jar, the jar is sealed for fermenting at 18-25 DEG C from 10-15 days, and the pickled Chinese cabbage is obtained. The compound microorganism fermentation inoculant is formed by mixing and adding activated lactobacillus plantarum, lactobacillus brevis, saccharomyces cerevisiae and leuconostoc mesenteroides according to the weight ratio of 2:1:1:1, filtering and sterilizing. The pickle juice drink is prepared from 30% of pickle juice, 6% of xylitol, 0.4% of citric acid, 0.04% of potassium sorbate, 0.06% of xanthan gum, 0.05% of CMC-Na, 0.05% of sodium alginate and the balance being purified water. Waste materials are changed into things of value, and the pickled Chinese cabbage, the pickle juice drink and the preparation method thereof can be widely used.
Description
Technical field
The present invention relates to the vegetable deep-processing technical field, particularly, the present invention relates to a kind of sour Chinese cabbage and sauerkraut juice drink and preparing technical field thereof.
Background technology
Sauerkraut is one of the world's three large catsup and pickled vegetables, is a kind of traditional fermented food of China, has a long history in China; Sauerkraut is to select Chinese cabbage or garden Chinese cabbage, and through stain bubble, fermenting under the effect of lactic acid bacteria forms, and it is one of the Northeast's vegetables in winter converted products; The advantages such as that sauerkraut has is simple for production, raciness, instant, order in unlimited time; The taste acid of sauerkraut is bright pure, crisp and refreshing good to eat; In addition, because lactic acid can strengthen local flavor, make the sauerkraut quality crisp, tender, fragrant.
The production method Major Natural of sauerkraut ferments and adds strain fermentation two classes at present; The Chinese invention patent application of Shi Shuqing application number: CN200510011366.X, title is the preparation method of the thin sauerkraut of a kind of spontaneous fermentation; The publication number of applicant Fu Qishan application is CN00122959.1, and name is called a kind of process of pickled sauerkraut, and two patents disclose and adopted natural fermentating method to produce the process of sauerkraut; The application number of Jiang Xiaofeng application is CN02109850.6, name is called the patent of invention of a kind of dry acid dish preparation method and installation for fermenting, the present invention annotates the lactic acid bacteria solution that dress contains lactic acid bacteria 0.5%-1.0% in fermentation vat, fermentation is 15-20 days in 18 ℃ of-22 ℃ of condition bottom fermentation ponds; Application number is CN03111481.4, and title is the patent of invention of the method for quick producing pickled Chinese cabbage by adding lactic acid strain, in this invention, the inventor adopt lactic acid bacteria culturers after the activation under constant temperature anaerobic fermentation 10-15 days make sauerkraut; The name of applicant Xue Weili is called the patent of invention of process for quick pickling vegetables, its application number is CN94105648.1, by in vegetable pickling, adopt the viable lactic acid bacteria nutrient solution of making in advance, evenly inject by strain injection machine, or reach bacterial classification by the even pricking method vegetables of vegetable swift pricking machine and evenly distribute and synchronous fermentation, accelerate vegetable pickling speed.
In the prior art, sauerkraut is used mainly as food and drink, but in suitability for industrialized production, sauerkraut juice is drained mainly as discarded object, if utilize the favourable nutritive value of sauerkraut juice, then can turn waste into wealth, and the fermented pickled Chinese cabbage mash in the sauerkraut industrial production is developed to pickled vegetable juice beverage, such reprocessing has improved the comprehensive utilization ratio of Chinese cabbage, has also increased consumption figure, has important practical significance.
Summary of the invention
For sauerkraut mash in the prior art as the present situation of waste discharge, the object of the invention is to discarded for precious, adopt fermenting agent to deliver directly fermented pickled Chinese cabbage technique, provide a kind of suitable sour Chinese cabbage and the prescription of sour Chinese cabbage drink by test, effectively utilize the nutritional labeling that is conducive in a large number human body in the fermented pickled Chinese cabbage process, a kind of sour Chinese cabbage and sauerkraut juice drink and preparation method thereof are provided.
The present invention specifically provides a kind of sour Chinese cabbage, and according to weight percent meter, sour Chinese cabbage is by 95% fresh Chinese cabbage, 2% salted vegetables salt, 1% red thick spicy face, 1% anise and 1% compound microorganism ferments microbial inoculum form, wherein, 1% compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) form, with behind four kinds of actication of culture, mix according to weight ratio 2:1:1:1 respectively.
Simultaneously, the invention provides the preparation method of a kind of sour Chinese cabbage, according to weight percent meter, 95% fresh Chinese cabbage is cut into bulk, and blanching is 1 minute in 95 ℃ of boiling water, in cooling later layer Chinese cabbage one deck batching dress altar cylinder, wherein batching is 2% salted vegetables salt, 1% red thick spicy face, 1% anise is after 24 hours, the water surface soaked the Chinese cabbage surface in the altar cylinder, the compound microorganism ferments microbial inoculum of inoculation 1% adopts fermenting agent to deliver directly fermented pickled Chinese cabbage, and sealing altar cylinder mouth ferments, fermentation temperature 18-25 ℃, fermented 10-15 days, and when sauerkraut mash content of nitrite＜0.2mg/kg, took out sour Chinese cabbage, prepare sour Chinese cabbage; In the altar cylinder remaining sauerkraut mash under 10 ℃, leave standstill 24 hours for subsequent use; Wherein 1% compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) form, after respectively four kinds of bacterial classifications being activated respectively, according to adding after the weight ratio 2:1:1:1 mixing.
Further, the present invention specifically provides a kind of preparation method of sauerkraut juice drink, and preparation method's step is as follows:
(1) adopts above-mentioned fermenting agent to deliver directly fermented pickled Chinese cabbage technique and prepare the sauerkraut mash.
(2) the sauerkraut mash with step (1) preparation passes through 40 order to 60 purpose duplex strainers, and with the macroscopic foreign material that remain in the sauerkraut mash, bulky grain is removed, and by three circulating filtrations of diatomite filter, prepares sauerkraut juice.
(3) adopt pasteurization, at 90 ℃ sauerkraut juice was sterilized 2 minutes.
(4) adopt recirculated cooling water to being cooled to rapidly normal temperature the sauerkraut juice for preparing after step (3) sterilization.
(5) sauerkraut juice is blent allotment: according to percentage by weight 100%, sauerkraut juice with 30%, 6% xylitol, 0.4% citric acid, 0.04% potassium sorbate, 0.06% xanthans, CMC-Na of 0.05%, 0.05% sodium alginate, surplus is pure water.
(6) first can sauerkraut juice container is carried out pasteurization, at 85 ℃, directly carry out the sauerkraut juice of can above-mentioned steps preparation after 15 minutes after, adopt the sauerkraut juice behind the filling and sealing carried out re-pasteurization, be cooled to rapidly normal temperature 121 ℃ of sterilizations after 5 minutes, prepare the sauerkraut juice drink.
Simultaneously, the invention provides a kind of sauerkraut juice drink, according to weight percent meter, the sauerkraut juice drink contains 30% sauerkraut juice, 0.4% citric acid, 6% xylitol, 0.04% potassium sorbate, 0.06% xanthans, 0.05% CMC-Na, sodium alginate 0.05%, surplus is pure water; Wherein, sauerkraut juice provides for above-mentioned sour Chinese cabbage prepares.
The selected Lactobacillus plantarum of the present invention (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) as leavening, selected bacterial classification can be bought by market approach and obtain, the present invention selects bacterial classification to be purchased from the international depositary institution of budapest treaty microorganism: China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC).Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101.
By implementing the concrete summary of the invention of the present invention, can reach following effect:
1. compared with the prior art the present invention adopts the inventive method to produce the sauerkraut juice drink, and manufacturer need not to cultivate specially the sauerkraut fermenting agent; Possess the typicalness that traditional drink has by implementing the sauerkraut juice drink that the present invention obtains, color and luster is faint yellow, savory, and has the peculiar fragrance of sauerkraut, sweet and sour taste, and have the vegetables taste, and outward appearance is without layering, without obvious sediment, good fluidity.
2. by being rich in organic acid and dietary fiber in the sauerkraut juice drink of implementing the present invention's acquisition, can promote stomach digestion; It preserves vitamin C, L-lactic acid bacteria, the utilization that easily is absorbed by the body, and Nitrates can not be reduced into nitrite under the lactic acid bacteria effect, then have protective effect on cancer risk.Sauerkraut is eaten raw, can increase lactobacillus in the stomach, and enteron aisle is played the cleaning effect.
The specific embodiment
Below, for embodiment the present invention is described, still, the present invention is not limited to following embodiment; In addition, in following explanation, if no special instructions, % all refers to the m/m mass percent.
All reagent of selecting among the present invention and instrument all are well known selecting, but do not limit enforcement of the present invention, and other reagent more well known in the art and equipment are all applicable to the enforcement of the following embodiment of the present invention.
Embodiment one: the preparation of sour Chinese cabbage
According to weight percent meter, 95% fresh Chinese cabbage is cut into bulk, blanching is 1 minute in 95 ℃ of boiling water, cooling later layer Chinese cabbage one deck batching dress altar cylinder, wherein batching is 2% salted vegetables salt, 1% red thick spicy face, 1% anise is after 24 hours, the water surface soaked the Chinese cabbage surface in the altar cylinder, the compound microorganism ferments microbial inoculum of inoculation 1% adopts fermenting agent to deliver directly fermented pickled Chinese cabbage, and sealing altar cylinder mouth ferments, fermentation temperature 18-25 ℃, fermented 10-15 days, and when sauerkraut mash content of nitrite＜0.2mg/kg, took out sour Chinese cabbage, in the altar cylinder remaining sauerkraut mash under 10 ℃, leave standstill 24 hours for subsequent use; Wherein 1% compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) form, after four kinds of bacterial classifications activate respectively respectively, according to adding after the weight ratio 2:1:1:1 mixing.
Selected Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) as leavening, selected bacterial classification can be bought by market approach and obtain, the present invention selects bacterial classification to be purchased from the international depositary institution of budapest treaty microorganism: China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC).Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101; Four kinds of actication of culture modes, technical steps all are well known.
The altar cylinder of selecting all is common tool, and applicable ceramic-like is advisable, and the altar cylinder of other materials also can be suitable for the present invention.
Embodiment two: the preparation of sauerkraut juice drink
(1) adopts embodiment one fermenting agent to deliver directly fermented pickled Chinese cabbage technique and prepare the sauerkraut mash.
(2) the sauerkraut mash that step (1) preparation is provided is by 40 order to 60 purpose duplex strainers, and with the macroscopic foreign material that remain in the sauerkraut mash, bulky grain is removed, and by three circulating filtrations of diatomite filter, prepares sauerkraut juice.
(3) adopt pasteurization, at 90 ℃ sauerkraut juice was sterilized 2 minutes.
(4) adopt recirculated cooling water to being cooled to rapidly normal temperature the sauerkraut juice for preparing after step (3) sterilization.
(5) sauerkraut juice is blent allotment: according to percentage by weight 100%, sauerkraut juice with 30%, 6% xylitol, 0.4% citric acid, 0.04% potassium sorbate, 0.06% xanthans, CMC-Na of 0.05%, 0.05% sodium alginate, surplus is pure water.
(6) first can sauerkraut juice container is carried out pasteurization, at 85 ℃, directly carry out the sauerkraut juice of can above-mentioned steps preparation after 15 minutes after, adopt the sauerkraut juice behind the filling and sealing carried out re-pasteurization, be cooled to rapidly normal temperature 121 ℃ of sterilizations after 5 minutes, prepare the sauerkraut juice drink.
The sauerkraut juice drink that the above-mentioned technique of process prepares, according to weight percent meter, the sauerkraut juice drink contains 30% sauerkraut juice, 0.4% citric acid, 6% xylitol, 0.04% potassium sorbate, 0.06% xanthans, 0.05% CMC-Na, sodium alginate 0.05%, and surplus is pure water; Wherein, sauerkraut juice is the sour Chinese cabbage that above-mentioned steps (2) prepares.
Provide the sour Chinese cabbage and the sour Chinese cabbage drink that prepare to have the following advantages by above-mentioned technique:
Adopt the inventive method to produce the sauerkraut juice drink compared with the prior art, manufacturer need not to cultivate specially the sauerkraut fermenting agent; Possess the typicalness that traditional drink has by implementing the sauerkraut juice drink that the present invention obtains, color and luster is faint yellow, savory, and has the peculiar fragrance of sauerkraut, sweet and sour taste, and have the vegetables taste, and outward appearance is without layering, without obvious sediment, good fluidity; By being rich in organic acid and dietary fiber in the sauerkraut juice drink of implementing the present invention's acquisition, can promote stomach digestion; It preserves vitamin C, L-lactic acid bacteria, the utilization that easily is absorbed by the body, and Nitrates can not be reduced into nitrite under the lactic acid bacteria effect, then have protective effect on cancer risk.Sauerkraut is eaten raw, can increase lactobacillus in the stomach, and enteron aisle is played the cleaning effect.
Embodiment three: the preparation of sauerkraut juice drink
(1) the fresh Chinese cabbage of 9.5Kg is cut into bulk, blanching is 1 minute in 95 ℃ of boiling water, layer dish layered material dress altar after the cooling, and preparing burden is the salted vegetables salt of 0.2Kg, the red thick spicy face of 0.1Kg, the anise of 0.1Kg.After 24 hours, the water surface soaked the Chinese cabbage surface in the altar, the compound microorganism ferments microbial inoculum of inoculation 0.1Kg, envelope altar mouth ferments, fermentation temperature 18-25 ℃, fermented 10-15 days, and when sauerkraut mash content of nitrite＜0.2mg/kg, took out sour Chinese cabbage, in the cylinder remaining sauerkraut mash under 10 ℃, leave standstill 24 hours for subsequent use.Wherein 0.1Kg compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) form, respectively after the liquid activation, according to adding after the weight ratio 2:1:1:1 mixing.
(2) the sauerkraut mash at first will remain in macroscopic foreign material in the sauerkraut mash by 40 order to 60 purpose duplex strainers, and bulky grain is removed, and by three circulating filtrations of diatomite filter, gets limpid sauerkraut juice.
(3) adopt pasteurization, at 90 ℃ sauerkraut juice was sterilized 2 minutes.
(4) adopt recirculated cooling water to being cooled to rapidly normal temperature the sauerkraut juice for preparing after the above-mentioned sterilization.
(5) sauerkraut juice is blent allotment: the sauerkraut juice of 3Kg, the potassium sorbate of the xylitol of 0.6Kg, the citric acid of 0.04Kg, 0.004Kg, the xanthans of 0.006Kg, CMC-Na of 0.005Kg, the sodium alginate of 0.005Kg, 6.34Kg pure water.
(6) first can sauerkraut juice container is carried out pasteurization, at 85 ℃, after directly carrying out the sauerkraut juice of can above-mentioned steps preparation after 15 minutes, the sauerkraut juice of employing after to filling and sealing carries out re-pasteurization, be cooled to rapidly normal temperature after 5 minutes at 121 ℃ of instantaneous sterilizings, prepare the sauerkraut juice drink.
Embodiment four: the mensuration of centrifugation rate
In graduated centrifuge tube, add the beverage 15mL for preparing, then centrifugal 10min in the centrifuge of 3000r/min discards top solution, accurately takes by weighing weight of precipitate, and formula calculates rate of deposition below utilizing:
Rate of deposition/%=sediment (g)/10mL quantities of beverage (g) * 100
By above-mentioned example checking, adopt pickled vegetable juice beverage preparation method provided by the invention to obtain pickled vegetable juice beverage and have good stability.
Claims (4)
1. a sour Chinese cabbage is characterized in that, according to weight percent meter, acid Chinese cabbage is by 95% fresh Chinese cabbage, 2% salted vegetables salt, 1% red thick spicy face, and 1% anise and 1% compound microorganism ferments microbial inoculum form, wherein, the compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) mix according to weight ratio 2:1:1:1 after the activation respectively.
2. the preparation method of sour Chinese cabbage as claimed in claim 1, it is characterized in that, the preparation method is specially, according to weight percent meter, 95% fresh Chinese cabbage is cut into bulk, blanching is 1 minute in 95 ℃ of boiling water, cooling later layer Chinese cabbage one deck batching dress altar cylinder, wherein batching is 2% salted vegetables salt, 1% red thick spicy face, 1% anise, after 24 hours, the water surface soaked Chinese cabbage surface, the compound microorganism ferments microbial inoculum of inoculation 1% in the altar cylinder, adopt fermenting agent to deliver directly fermented pickled Chinese cabbage, sealing altar cylinder mouth ferments, and fermentation temperature 18-25 ℃, ferments 10-15 days, when sauerkraut mash content of nitrite＜0.2mg/kg, take out sour Chinese cabbage, in the altar cylinder remaining sauerkraut mash under 10 ℃, leave standstill 24 hours for subsequent use; Wherein the compound microorganism ferments microbial inoculum by Lactobacillus plantarum (
L.paantarum), Lactobacillus brevis (
L.brevis), S. cervisiae (
Saccharomyces cerevisiae Hansen) and Leuconostoc mesenteroides (
Leu.paramesenteroides) form, after respectively four kinds of bacterial classifications being activated respectively, according to adding after the weight ratio 2:1:1:1 mixing.
3. the preparation method of a sauerkraut juice drink is characterized in that, preparation method's step is as follows:
(1) adopts the fermenting agent that provides such as claim 2 to deliver directly fermented pickled Chinese cabbage technique and prepare the sauerkraut mash: according to weight percent meter, 95% fresh Chinese cabbage is cut into bulk, blanching is 1 minute in 95 ℃ of boiling water, cooling later layer Chinese cabbage one deck batching dress altar cylinder, wherein batching is 2% salted vegetables salt, 1% red thick spicy face, 1% anise, after 24 hours, the water surface soaked the Chinese cabbage surface in the altar cylinder, the compound microorganism ferments microbial inoculum of inoculation 1% adopts fermenting agent to deliver directly fermented pickled Chinese cabbage, and sealing altar cylinder mouth ferments, fermentation temperature 18-25 ℃, fermented 10-15 days, and when sauerkraut mash content of nitrite＜0.2mg/kg, took out sour Chinese cabbage, prepare the sauerkraut mash;
(2) the sauerkraut mash with step (1) passes through 40 order to 60 purpose duplex strainers, and with the macroscopic foreign material that remain in the sauerkraut mash, bulky grain is removed, and by three circulating filtrations of diatomite filter, prepares sauerkraut juice;
(3) adopt pasteurization, sterilized 2 minutes at 90 ℃ of sauerkraut juices to step (2) preparation;
(4) sauerkraut juice with step (3) preparation adopts recirculated cooling water to being cooled to rapidly normal temperature;
(5) sauerkraut juice is blent allotment: according to percentage by weight 100%, sauerkraut juice with 30%, 6% xylitol, 0.4% citric acid, 0.04% potassium sorbate, 0.06% xanthans, CMC-Na of 0.05%, 0.05% sodium alginate, surplus is pure water;
(6) first can sauerkraut juice container is carried out pasteurization, at 85 ℃, directly carry out the sauerkraut juice of can above-mentioned steps preparation after 15 minutes after, adopt the sauerkraut juice behind the filling and sealing carried out re-pasteurization, be cooled to rapidly normal temperature 121 ℃ of sterilizations after 5 minutes, prepare the sauerkraut juice drink.
4. the sauerkraut juice drink that obtains of sauerkraut juice drink preparation method as claimed in claim 3, it is characterized in that, according to weight percent meter, the sauerkraut juice drink contains 30% sauerkraut juice, 0.4% citric acid, 6% xylitol, 0.04% potassium sorbate, 0.06% xanthans, 0.05% CMC-Na, sodium alginate 0.05%, surplus is pure water; Wherein, sauerkraut juice is that step in the claim 3 (2) provides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104037858A CN102860482A (en) | 2012-10-22 | 2012-10-22 | Pickled Chinese cabbage, pickle juice drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104037858A CN102860482A (en) | 2012-10-22 | 2012-10-22 | Pickled Chinese cabbage, pickle juice drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102860482A true CN102860482A (en) | 2013-01-09 |
Family
ID=47439834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104037858A Pending CN102860482A (en) | 2012-10-22 | 2012-10-22 | Pickled Chinese cabbage, pickle juice drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102860482A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549347A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof |
| CN103549343A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for leafy vegetable grain flavor food |
| CN103549340A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
| CN108272051A (en) * | 2018-01-25 | 2018-07-13 | 江西省蚕桑茶叶研究所 | A kind of production method of composite probiotics ferment mulberry leaf pickle |
| CN109430764A (en) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | A kind of pure sour Chinese cabbage formula of mouthfeel and preparation method thereof |
| CN111011469A (en) * | 2019-12-30 | 2020-04-17 | 辽宁省农业科学院 | A kind of preparation method of Northeast sauerkraut |
| CN111758938A (en) * | 2020-07-10 | 2020-10-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of processing method of improving mustard product flavor through lactic acid bacteria fermentation |
| CN114634893A (en) * | 2022-03-30 | 2022-06-17 | 余姚市阿姚皇食品有限公司 | Starter and method for preparing mustard food |
| CN115316629A (en) * | 2022-04-15 | 2022-11-11 | 华东师范大学 | Method for producing pickled vegetables by pure fermentation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324582A (en) * | 2000-05-23 | 2001-12-05 | 大地通(北京)食品有限公司 | Fermented vegetable juice beverage and its production process |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
-
2012
- 2012-10-22 CN CN2012104037858A patent/CN102860482A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324582A (en) * | 2000-05-23 | 2001-12-05 | 大地通(北京)食品有限公司 | Fermented vegetable juice beverage and its production process |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN103549347A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof |
| CN103549343A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for leafy vegetable grain flavor food |
| CN103549340A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
| CN103549340B (en) * | 2013-11-08 | 2015-05-20 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
| CN103549347B (en) * | 2013-11-08 | 2015-05-20 | 徐州绿之野生物食品有限公司 | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof |
| CN103549343B (en) * | 2013-11-08 | 2015-05-20 | 徐州绿之野生物食品有限公司 | Processing method for leafy vegetable grain flavor food |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
| CN108272051A (en) * | 2018-01-25 | 2018-07-13 | 江西省蚕桑茶叶研究所 | A kind of production method of composite probiotics ferment mulberry leaf pickle |
| CN108272051B (en) * | 2018-01-25 | 2021-06-29 | 江西省蚕桑茶叶研究所 | A kind of preparation method of compound probiotics fermented mulberry leaf pickles |
| CN109430764A (en) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | A kind of pure sour Chinese cabbage formula of mouthfeel and preparation method thereof |
| CN111011469A (en) * | 2019-12-30 | 2020-04-17 | 辽宁省农业科学院 | A kind of preparation method of Northeast sauerkraut |
| CN111758938A (en) * | 2020-07-10 | 2020-10-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of processing method of improving mustard product flavor through lactic acid bacteria fermentation |
| CN114634893A (en) * | 2022-03-30 | 2022-06-17 | 余姚市阿姚皇食品有限公司 | Starter and method for preparing mustard food |
| CN115316629A (en) * | 2022-04-15 | 2022-11-11 | 华东师范大学 | Method for producing pickled vegetables by pure fermentation |
| CN115316629B (en) * | 2022-04-15 | 2023-10-31 | 华东师范大学 | A method for producing kimchi using pure fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860482A (en) | Pickled Chinese cabbage, pickle juice drink and preparation method thereof | |
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN101518320B (en) | Preparation method of long shelf life fermented pickled vegetable | |
| CN102408965B (en) | Green bamboo rice wine and preparation method | |
| CN101138408A (en) | Accelerated fermentation method for producing Chinese sauerkraut | |
| CN102161951A (en) | Method for preparing mead with fruit flavor | |
| CN109943438B (en) | A preparation method of red koji health wine added fermented by Trichomonas coronis | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN101407756B (en) | solid-state brewing technique for peach fruit vinegar | |
| CN102907641A (en) | Method for fermenting and pickling crispy and fresh pepper | |
| CN109234204A (en) | A kind of pickle starter and its methods for making and using same | |
| CN102138691B (en) | Pickled vegetable juice beverage and preparation method thereof | |
| CN101810349A (en) | Method for preparing soaked chili squids | |
| CN103060169A (en) | Novel red jujube aromatic vinegar and preparation method thereof | |
| CN103919087B (en) | For making the batch composition of pickles and the preparation method of goods thereof of having a bath of fermenting | |
| CN108936478A (en) | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN102199506A (en) | Preparation method for composite nutrient fruit wine | |
| CN102690749B (en) | Production method of rhus chinensis vinegar | |
| CN102268384A (en) | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same | |
| CN101690571A (en) | Cherry tomato preserved product and production method thereof | |
| CN103719965A (en) | Saussurea natto enzyme health beverage and preparation method thereof | |
| CN112120216A (en) | Aronia melanocarpa composite fruit enzyme | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN103919222B (en) | Yellow umbrella composite health care beverage preparation 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130109 |