CN102150801A

CN102150801A - Vegetable sectional salting fermenting method

Info

Publication number: CN102150801A
Application number: CN2011100762995A
Authority: CN
Inventors: 陈功; 李恒; 张其圣; 余文华; 游敬刚
Original assignee: Sichuan Food Fermentation Industry Research and Design Institute
Current assignee: Sichuan Food Fermentation Industry Research and Design Institute
Priority date: 2011-03-29
Filing date: 2011-03-29
Publication date: 2011-08-17

Abstract

一种泡菜生产中蔬菜盐渍发酵的方法，其特点是蔬菜在盐渍发酵过程中，先经过低盐短期发酵，即完成以乳酸菌发酵为主导的厌氧发酵过程，促进泡菜风味物质的形成和营养物质的产生，然后再向经过低盐发酵盐渍的蔬菜菜坯中补加食盐，延长原料的贮藏时间。通过蔬菜分段盐渍发酵法盐渍发酵蔬菜原料，不仅蔬菜盐渍发酵周期短，蔬菜舒展饱满，品质优良，而且经过后续加工生产的泡菜产品，鲜香可口，发酵风味浓郁，风味优良，营养物质丰富。A method for salted fermentation of vegetables in kimchi production, which is characterized in that vegetables undergo low-salt short-term fermentation in the salted fermentation process, that is, complete the anaerobic fermentation process dominated by lactic acid bacteria fermentation, and promote the formation of pickled vegetable flavor substances and Nutrients are produced, and then salt is added to the vegetable dish that has undergone low-salt fermentation and salting to prolong the storage time of raw materials. Salted and fermented vegetable raw materials through vegetable segmental salted fermentation method, not only the vegetable salted fermentation cycle is short, the vegetables are stretched and plump, and the quality is good, but also the kimchi products produced after subsequent processing are fresh and delicious, rich in fermented flavor, excellent in flavor, and nutritious. Material abundance.

Description

Vegetables segmentation salting zymolysis method

Technical field

The present invention relates to the method for a kind of vegetables segmentation salting zymolysis in the pickle production.

Background technology

Pickles are typical case's representatives of China's traditional characteristics fermented food, and with a long history, cultural deposits are deep.The kimchi products of Xiao Shouing is that the vegetables with salt marsh are primary raw material mostly in the market, the seasoning kimchi products of producing through operations such as cleaning, desalination, dehydration, seasoning, packing and sterilizations.As one of necessary operation of modern production pickles---the vegetables salt marsh, it has determined the final quality of kimchi products.The salt marsh of existing vegetable raw-material is general to adopt a salt marsh method, promptly during the salt marsh of fresh vegetables results back, disposablely always fills up no longer interpolation later on the salt amount with required.In this process, (1) salt consumption is big, and high concentration salt causes the osmosis that the vegetables cell is violent but vegetable tissue's dehydration suddenly causes vegetables that elephant skin and deflation take place, and outward appearance is not full; (2) concentration of salt marsh solution is big, and moisture in the vegetable tissue and solable matter exosmose by cell membrane and reach just length of balance time with the high concentration salt solution, and the production cycle (salt marsh time) is longer; (3) concentration of salt marsh solution is big, and the lactobacillus in the pickles is difficult to growth and breeding, and lactic fermentation is slow, and product special flavour is single, and nutritive value is lower.

Summary of the invention

The present invention is directed in the existing pickle production process, vegetable raw-material is to utilize a salting zymolysis method to carry out salting zymolysis to handle, not only the salting zymolysis process is big with the salt amount, salted vegetable elephant skin, deflation, outward appearance is not full, and the cycle of vegetables salting zymolysis is longer, does not have the anaerobic fermentation process of taking as the leading factor through with lactic acid bacteria, final kimchi products local flavor is single, and nutritive value is not high.Vegetables segmentation salting zymolysis method involved in the present invention is that gradation (secondary or three times) always adds in the vegetables with the salt amount required.Promptly in fresh vegetables, add the salt of low concentration earlier, carry out less salt short-term salting zymolysis, finish the anaerobic fermentation process of taking as the leading factor, promote the formation of pickle flavor material and the generation of nutriment with lactobacillus-fermented; And then in vegetables dish base, add salt through less salt fermentation salt marsh, prolong the storage time of raw material.

Utilize segmentation salt marsh method to carry out the vegetables salting zymolysis, than a salt marsh method, (1) salt adding amount first is few, and the phenomenon of dehydration suddenly can not take place vegetables, and salted vegetable is unfolded full; When (2) segmentation was with salt, the salt marsh solution concentration was less, moisture in the vegetable tissue and solable matter exosmose by cell membrane and and high concentration salt marsh solution reach balance time and shorten, the cycle of vegetables salting zymolysis shortens; (3) segmentation is with salt, and low with the salt amount first, lactic fermentation is vigorous, has suppressed the harmful microbe breeding, has promoted the formation of salted vegetable flavor substance and the generation of nutriment, and final kimchi products local flavor is better, and nutrition is abundanter.

The specific embodiment:

During the vegetables salt marsh, adopt following steps:

1. one section salting zymolysis: when the vegetables salt marsh, add a spot of salt earlier and carry out one section salting zymolysis.Salt consumption≤5% of one section salting zymolysis (calculating) with vegetables; The salting zymolysis time is 15-60 days, the vegetable variety difference, and the salting zymolysis time is different.

2. two sections salting zymolysis: through the vegetable raw-material of one section salting zymolysis, the salt that adds 7%-12% (in the vegetable raw-material before one section salt marsh) carries out two sections salting zymolysis.The salt consumption is according to the difference of vegetable variety and different.

3. if needed, can carry out three sections salting zymolysis.

Claims

1. a method for sectioned salted fermentation of vegetables, is characterized in that comprising the following steps:

1. One-stage salting fermentation: When vegetables are salted, a small amount of salt is first added for one-stage salting fermentation. The salt consumption of one stage of salting fermentation is ≤5% (calculated by vegetables); the salting fermentation time is 15-60 days, and the salting fermentation time is different for different vegetable varieties.

2. Two-stage salting fermentation: add 7%-12% (based on the vegetable raw material before one-stage salting) salt to carry out two-stage salting fermentation for the vegetable raw material through one-stage salting fermentation. The amount of salt used varies with the variety of vegetables.