CN1111939A

CN1111939A - Process for quick pickling vegetables

Info

Publication number: CN1111939A
Application number: CN94105648A
Authority: CN
Inventors: 薛维利
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-05-20
Filing date: 1994-05-20
Publication date: 1995-11-22

Abstract

The technology for quickly pickling vegetables is a quick fermentation process of vegetables with lactobacillus, which features that a living lactobacillus medium prepared in advance is uniformly injected into the vegetables to be pickled and the displacement of gas by the medium in tissue of vegetable is realized in vacuum environment to implement synchronous fermentation and speed up the pickling process. Its advantages include no decay of vegetable and no pollution.

Description

Process for quick pickling vegetables

The present invention is a kind of vegetable-lactic acid quick fermentation process, process for quick pickling vegetables.

The present existing lactic fermentation vegetables particularly sauerkraut production technology of the Northeast are essentially traditional natural fermentating method, promptly whole Chinese cabbage is added that an amount of salt sign indicating number is gone in the cylinder, compacting, injects clear water then, make the water surface not have Chinese cabbage, giving free rein under the natural room temperature condition is fermented into sauerkraut.The shortcoming of this technology is that fermentation period is oversize, and area northeastward generally day just can make Chinese cabbage organization softening, souring surplus must needing at least two ten.As run into lower temperature environment, and then the salted vegetables in autumn can appear, and the beginning of spring in the coming year is the phenomenon of acid.Suitability for industrialized production is also arranged; adopt the method for higher fermentation temperature lactobacillus inoculum fermentation to produce sauerkraut; but because Chinese cabbage leaf watchman's wooden clapper crust has thicker keratinization and suberification protective layer; being unfavorable for very that lactic acid bacteria enters rapidly carries out fermentation and acid in the Chinese cabbage mesophyll; so whole technical process also about at least seven days; just can make sauerkraut, production efficiency is lower.

The objective of the invention is to, propose a kind of process for quick pickling vegetables.This technology is compared with existing technology, and possessing skills property is strong, and product quality is easy to control, fermentation is synchronously inside and outside, produces acid amount foot, and the finished product content of nitrite is low, does not have the excessive fermentation putrefactive phenomenon, characteristics such as yield rate height.The whole production cycle is 1～3 day only, and production efficiency significantly improves, and is fit to very much suitability for industrialized production.

Major technique content of the present invention is before vegetables such as Chinese cabbage carry out lactic fermentation, by little acupuncture of machinery, destroy the keratinization and the outside the pale of civilization skin of trenail of Chinese cabbage leaf watchman's wooden clapper equably, nutrition in the Chinese cabbage mesophyll is discharged as soon as possible, thereby improved lactic acid bacteria nutrient environment in the pickling liquid, made lactic acid bacteria in the utmost point promptly a large amount of breedings in the short time.Simultaneously, adopt mechanical injecting method or vacuumize method of replacing, make cultured in advance live lactobacillus nutrient solution equably a step be penetrated into mesophyll inside, directly organize deep fermentation and inside and outside synchronous fermentation, this has just accelerated fermenting speed, has shortened fermentation period.Adopt this kind technology, general only need the fermentation in 6～72 hours just can make organization softening, big volume production acid.

Technological process of the present invention is (is example with the sauerkraut):

Technology 1:

Lactic acid bacteria → expansion cultivation → live lactobacillus nutrient solution

↓

Chinese cabbage → pruning → flushing → pouring does → acanthopore → vacuumize cylinder →

Vacuumize → temperature controlled fermentation jar fermentation → cooling → packing →

Check → warehouse-in

Technology 2:

Chinese cabbage → pruning → flushing → pouring does → and bacterial classification injects → vacuumizes →

Temperature controlled fermentation jar fermentation → cooling → packing → check →

Warehouse-in

Annotate: after the bacterial classification injection, also can save to vacuumize in the technology 2 and ferment directly into jar.

The main following points of technique effect of the present invention:

1, the production cycle shortens at double, the production efficiency height.

2, with low cost, product is easy to popularize.

3, the inside and outside fermentation synchronously of vegetables, no excessive fermentation and outer watchman's wooden clapper putrefactive phenomenon, the vegetables practical efficiency heightens.

4, reduce sauerkraut etc. and make rate by hand, improve that the resident particularly lives building resident living environment and because of the air pollution of sauerkraut due to rotting etc.

5, finished product carcinogenic substance nitrite is significantly less than conventional method and obtains finished product, meets national standard.

Optimum implementation of the present invention is given an example:

Example 1, sauerkraut production

Select bright Chinese cabbage 1000kg, the inferior rotten watchman's wooden clapper leaf that decreases prunes away, clean with the clear water secondary, or put on the trickle frame toward the slight blanching of hot water and to drench dried excessive moisture, with vegetable swift pricking machine along the even pricking method of dish watchman's wooden clapper vertical direction, put into the jar of finding time that an amount of lactic acid bacteria culture solution has been housed then, make horizontal plane not have Chinese cabbage, vacuumize, vacuum 640mmHg is above to be kept 1～1.5 hour, then Chinese cabbage is moved into the temperature controlled fermentation jar of having put into the lactic acid bacteria culture solution that contains salt 2.5% in right amount, lactic acid bacteria can be selected Lactobacillus delbrueckii (Lactobacillus delbruekii) for use, fermentation jar temperature can be controlled in 50～53 ℃, fermented 18～24 hours, Chinese cabbage answers the good compacting of sign indicating number in the sweat, and the zymotic fluid liquid level will surpass the dish face.Projects such as local flavor, acidity, health, physical and chemical index are checked in cooling at once after the fermentation, are packaged into bag and go into warehouse for finished product below 5 ℃.

Lactic acid bacteria enlarges to be cultivated and can carry out with reference to following steps:

Test tube original seed → 10ml test tube → 100ml triangular flask → 1～2l triangular flask → 100～200l jar → 500～1000l jar

Said process is general in the actual production only carries out once when producing beginning, can take the inoculation of continuous passage method later on, promptly with the vigorous nutrient solution of a part as inoculum, and add dish juice such as part Chinese cabbage and the nutrients fermentation got final product in 12～24 hours.

Example 2 Hot and sour cabbage productions:

Select Chinese cabbage 200kg, the inferior disease that prunes away is decreased the watchman's wooden clapper leaf, cleans with the clear water secondary and cleans dimidiation, in 20%NaCl water, salted down about 20 ℃ 12 hours, pull clear water flushing pouring out and do, cultured live lactobacillus nutrient solution evenly is injected at Chinese cabbage inside with strain injection machine in advance, and the aqueous pickling material that various capsicums, salt etc. are mixed up is coated between the Chinese cabbage leaf equably, sign indicating number is pressed in the cylinder, the gap is added full with pickled condiment, cover temperature controlled fermentation completely, generally ferments to pack the cooling sale in 1～3 day.Lactobacillus inoculation can adopt about 20 ℃ fermentations of Leuconostoc mesenteroides and lactobacillus cucumeris (Lactobacillus Cucumeris) elder generation 18 hours, and 30 ° again～37 ℃ fermented 48 hours.

Claims

1, process for quick pickling vegetables, it is characterized in that this technology is that vegetable-lactic acid quick fermentation process is to handle vegetables to be fermented well, at first carry out even acanthopore, the back is immersed in the cultured in advance live lactobacillus nutrient solution, and vacuumize, lactic acid bacteria is evenly entered in the vegetable tissue, after temperature controlled fermentation, fermentation time 6-72 hour, promptly can be made into fast sauerkraut and pickles.

2, process for quick pickling vegetables, it is characterized in that this technology will handle vegetables to be fermented well, cultured live lactobacillus nutrient solution is expelled in the vegetable tissue with strain injection machine uniformly at first in advance, through temperature controlled fermentation, make fast sauerkraut and pickles then.