CN104719816B - A kind of method of pickles fast-ripenin - Google Patents
A kind of method of pickles fast-ripenin Download PDFInfo
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Abstract
The invention discloses a kind of method of pickles fast-ripenin, it comprises the following steps：S1. pre-process：Vegetables are cleaned, are cut into small pieces, are finished；S2. maceration extract is prepared：Vegetable fermentation liquid filtered through gauze is taken, filtrate addition activated carbon is decolourized, deodorization is filtered again after handling, and it is 10~20% to concentrate or allocate filtrate to salt content, obtains maceration extract；S3. impregnate：2~4h is impregnated after maceration extract is mixed with vegetables, keep the skin wet regulation salinity；S4. ferment：By lactobacillus inoculum to pickle jar, fermentation obtains the vegetables of ejection；S5. local flavor is prepared to go with rice or bread liquid：Vegetable oil is heated to subsequent cooling of seething with excitement, and the pickles auxiliary material for adding dries pulverizing stir-fries 1~3min, and the pickles auxiliary material after stir-frying is filtrated to get local flavor and gone with rice or bread liquid；S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles.The present invention is simple to operate, easily industrializes and pickles maturation time is short.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of method of pickles fast-ripenin.
Background technology
Chinese pickle is using fresh various vegetables as raw material, containing the inorganic matter such as abundant vitamin and calcium, phosphorus, deep by big
Crowd likes.Since ancient times, pickles turn into Chinese up to state banquet, under into huge numbers of families' diet indispensable dish.Pickles contain
There is abundant biodiasmin, it can suppress the growth of spoilage organisms in enteron aisle, weaken production toxic action of the spoilage organisms in enteron aisle, and have
Help digest, prevent constipation, prevent cell senescence, reduction cholesterol and antineoplastic action.Capsicum in pickles, garlic, green onion etc.
Excitant condiments can play sterilization, promote the effect of digestion enzyme secretion.Pickles can also promote absorption of the human body to ferro element.Bubble
Dish is fresh and tender crisp and refreshing, and sweet and sour taste plays the role of Appetizing spleen-tonifying, enjoys favor.China's pickles industry is increasingly dashed forward in vegetables produce
Go out, pickles type is enriched, with a long history.
《The Book of Songs》In mention " there is hut in middle field, and there is melon in battle field, be stripping be the marshland full of water weeds, the imperial ancestors before the founder of the dynasty offered ", " melon " is vegetables, and " marshland full of water weeds " refers to stain
System processing, salt marsh dish is the blank of pickles.Pickle curing pickled on making records the Northern Wei Dynasty (386~534 years) in more detail
《Qimin yaoshu》.To Song, member, bright period, the very big development of the bubble stain dish of China, such as saucing, marinate, sugaring vegetables product
Plant and occurred：Song Dynasty Meng senior statesman《Record Tokyo Menghua》Record vegetables such as " ginger hot radish, raw salt down pawpaw ", Song Dynasty poet Lu You with
" ancient name for Chinese cabbage mustard can the marshland full of water weeds, celery can custard ", Yuan Dynasty Korea Spro plays chess《Easy tooth loses meaning》Note has " three boil melon method ", Ming Dynasty Liu Ji《The low thing of multipotency》From spoon " grain
Garlic ", Ming Dynasty Kuang Yao《Convenience-for-people figure is usurped》Record the method for pickling of dried radish, " cut and make dice shape, salted one night, dry, with shredded ginger,
Tangerine silk, dill, fennel, mix pan-fried rolling thoroughly ".To the Qing Dynasty, wide in variety colorful, the Yuan Mei of pickles《Eat single with garden》And Li Huanan《Wake up
Record in garden》Have a detailed record.
Spontaneous fermentation is used in traditional Pickles, Sichuan Style manufacturing process, it is a large amount of antibacterial due to wherein containing garlic, ginger etc.
Composition, fermentation period is longer, and fermenting speed is slow, and according to temperature difference, its fermentation time needs 2~15 days, as people live
The raising of level, the quickening of rhythm of life, people are more favored instant kimchi products.But short time fermented vegetable can not be obtained
The flavor components of pickle flavor or pickles are not enough, and spontaneous fermentation kimchi products quality is unstable in addition.Therefore, traditional pickles side
Method has the disadvantages that：（1）Vegetables contain a large amount of antipathogenic compositions in spontaneous fermentation environment and supplementary material, extend fermenting-ripening
Time, fermenting speed is slow；（2）Short time fermented vegetable can not obtain pickle flavor or flavor components are not enough；（3）Spontaneous fermentation
The kimchi products quality of production is unstable；As number of patent application 201210466149.X is disclosed using low temperature dewatering Chinese cabbage, radish
The preparation method of the concentration maturing Kimchi zymotic fluid of concentrate, it utilizes the Chinese cabbage and radish concentrated in low temperature at 25~26 DEG C
The rapid-result fermentation method of fermentation strain is added in concentrate to produce concentration maturing Kimchi zymotic fluid.In more detail, at low temperature, will
The Chinese cabbage and radish of optimal period harvest are concentrated into after high concentration, and concentrate is fermented at 15~35 DEG C, so that whole year is used
The liquid kimchi of the raw material standard quality of pickles.The preparation method of maturing Kimchi zymotic fluid is concentrated in preparation process, by 5~50
Weight % 1~30Brix Chinese cabbage concentrate, 5~20 weight % 1~30Brix radish concentrate, 3~20 weight % garlic
The rice paste at end, 0.5~5 weight % bruised ginger, 2~15 weight % alec, 3~30 weight % chilli powder and 15~80 weight % is mixed
Close, at 15~35 DEG C, ferment more than 1 day, so to prepare pickles process time-consuming longer for its entirety.
The content of the invention
It is an object of the invention to the fermenting-ripening time during solving vegetables spontaneous fermentation is long, fermenting speed is slow, bubble
There is provided one for the problem of dish unstable product quality and short time fermented vegetable can not obtain pickle flavor or not enough pickle flavor
The method for planting pickles fast-ripenin.The method of the pickles fast-ripenin has the time short, simple to operate, and ambient influnence is small, Yi Gong
The characteristics of industry, the pickle flavor obtained by this method is full, steady quality, edible safety.
The present invention is achieved through the following technical solutions：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned, are cut into small pieces, finish 5~8min at 105~115 DEG C；
S2. maceration extract is prepared：It is more than 8% to take salt content, the vegetable fermentation liquid of soluble saltless solid more than 3%, profit
With filtered through gauze, filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 120~240min, after processing
Filtrate filter again after concentration or allocate to salt content be 10~20%, obtain maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
2~4h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.3~0.5；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:0.6~1.5, by it
It is placed in pickle jar；Spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline, which is suspended, to be prepared into suspension and connect
Plant and arrive pickle jar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation7~108Cfu/mL, ferments 16 at 25~30 DEG C
~20h obtains the vegetables of ejection；
S5. local flavor is prepared to go with rice or bread liquid：Pickles auxiliary material dries pulverizing is taken, the plant that weight is 1~5 times of pickles auxiliary material is weighed
Oil is simultaneously heated to boiling and is then cooled to 120~140 DEG C, and the pickles auxiliary material for adding dries pulverizing stir-fries 1~3min, after stir-frying
Pickles auxiliary material be filtrated to get local flavor and go with rice or bread liquid；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles.
Further, described fritter is≤2 × 2cm small pieces or thin slice.
Further, described pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described pickling pepper,
The weight ratio for steeping garlic and bubble ginger is 1:1:1~5.
Further, the local flavor described in step S6 go with rice or bread the vegetables of liquid, pickles maceration extract and ejection weight ratio be 1:
0.4~0.6:18~22.
The invention has the advantages that：（1）Vegetables pre-process by fixing during the fast-ripenin of the present invention, disappear
Go out bacterium, additionally fermented using inoculating lactic acid bacterium, in whole maturation pickles by natural environment influence because
Element is few, substantially near gnotobasis, the pickles edible safety of preparation；（2）Using in enterprise's high concentration salt marsh zymotic fluid itself
The substantial amounts of flavor substance existed and high salinity, are used further to pickles bubble stain after processing, can strengthen local flavor in kimchi products into
Point, realize the recycling of enterprise's high concentration salt marsh zymotic fluid；（3）Ginger, garlic of pickle fermentation etc. will traditionally be made an addition to
Antibacterial class adjunct ingredient is handled respectively；Pickle fermentation is not made an addition to directly, can avoid the constituents to fermentation inhibitory；Simultaneously will
The auxiliary material constituents drying of pickle fermentation, crush after recycle to extract and obtain local flavor and go with rice or bread liquid and to restore the vegetable for being added to ejection
In dish, inhibitory action of the constituents to pickle fermentation during pickle fermentation can have both been reduced；Kimchi products can also be allowed to have
The flavor substance of the constituents, lifts the composite flavor of pickles；(4) external source addition biodiasmin, accelerates pickle fermentation；This hair
Bright method can significantly shorten pickle fermentation processing maturation period.
Brief description of the drawings
Fig. 1 is the pickle flavor makings chromatogram that spontaneous fermentation is obtained；
Fig. 2 is the pickle flavor makings chromatogram that the present invention is obtained；
Fig. 3 is spontaneous fermentation and pickles acidity comparison diagram of the present invention；
Fig. 4 is spontaneous fermentation and pickles maturation time comparison diagram of the present invention.
Embodiment
Below in conjunction with the accompanying drawings and embodiment the present invention will be further described, protection scope of the present invention be not limited to
It is lower described.
Embodiment 1：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned ,≤2 × 2cm small pieces are cut into, finish 8min at 105 DEG C；
S2. maceration extract is prepared：Salt content 8% is taken, the vegetable fermentation liquid of soluble saltless solid 3% utilizes gauze mistake
Filter, filtrate add activated carbon decolourized, deodorization processing, the processing time is 120min, by the mistake again of the filtrate after processing
It is 15% that salt content is concentrated into after filter, obtains maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
2h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.3；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:0.6, it is placed on bubble
In dish altar, spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline is suspended and is prepared into inoculation of suspension liquid to steeping
Dish altar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation7Cfu/mL, the 20h that fermented at 25 DEG C obtains the vegetable of ejection
Dish；
S5. local flavor is prepared to go with rice or bread liquid：Pickles auxiliary material dries pulverizing is taken, plant of the weight as pickles auxiliary material weight is weighed
Thing oil is simultaneously heated to boiling and is then cooled to 120 DEG C, and the pickles auxiliary material for adding dries pulverizing stir-fries 3min, by the pickles after stir-frying
Auxiliary material is filtrated to get local flavor and gone with rice or bread liquid；Wherein, pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described bubble
The weight ratio of capsicum, bubble garlic and bubble ginger is 1:1:1.
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles, it is described
Local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.4:18.
Embodiment 2：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned ,≤2 × 2cm thin slices are cut into, finish 5min at 115 DEG C；
S2. maceration extract is prepared：It is 15% to take salt content, and the vegetable fermentation liquid of soluble saltless solid 4% utilizes gauze
Filtering, filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 240min, by the filtrate after processing again
It is 20% to concentrate or allocate after filtering to salt content, obtains maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
4h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.5；
S3. impregnate：The vegetables after fixing are filtered with gauze and are deodorized with activated carbon decolorizing, vegetables are firmly compressed, added
Salt solution impregnates salt content in the vegetables that 4h is filtrated to get after pickles maceration extract and dipping, the salt solution using hyperosmosis mode
For 20%, vegetables and weight saline ratio are 1:0.5；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:1.5, it is placed on bubble
In dish altar, spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline is suspended and is prepared into inoculation of suspension liquid to steeping
Dish altar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation8Cfu/mL, the 16h that fermented at 30 DEG C obtains the vegetable of ejection
Dish；
S5. local flavor is prepared to go with rice or bread liquid：Take pickles auxiliary material dries pulverizing, weigh weight be 5 times of pickles auxiliary material vegetable oil simultaneously
It is heated to boiling and is then cooled to 140 DEG C, the pickles auxiliary material for adding dries pulverizing stir-fries 1min, the pickles auxiliary material mistake after stir-frying
Filter obtains local flavor and gone with rice or bread liquid；Wherein, pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described pickling pepper, bubble
The weight ratio of garlic and bubble ginger is 1:1:1~5；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles, it is described
Local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.6:22.
Embodiment 3：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned ,≤2 × 2cm small pieces are cut into, finish 7min at 108 DEG C；
S2. maceration extract is prepared：It is 18% to take salt content, and the vegetable fermentation liquid of soluble saltless solid 5% utilizes gauze
Filtering, filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 180min, by the filtrate after processing again
It is 20% to be allocated after filtering with salt to salt content, obtains maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
3h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.4；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:0.9, it is placed on bubble
In dish altar, spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline is suspended and is prepared into inoculation of suspension liquid to steeping
Dish altar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation7Cfu/mL, the 18h that fermented at 27 DEG C obtains the vegetable of ejection
Dish；
S5. local flavor is prepared to go with rice or bread liquid：Take pickles auxiliary material dries pulverizing, weigh weight be 2 times of pickles auxiliary material vegetable oil simultaneously
It is heated to boiling and is then cooled to 128 DEG C, the pickles auxiliary material for adding dries pulverizing stir-fries 2min, the pickles auxiliary material mistake after stir-frying
Filter obtains local flavor and gone with rice or bread liquid；Wherein, pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described pickling pepper, bubble
The weight ratio of garlic and bubble ginger is 1:1:2；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles, it is described
Local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.5:19.
Embodiment 4：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned ,≤2 × 2cm thin slices are cut into, finish 6min at 112 DEG C；
S2. maceration extract is prepared：It is 20% to take salt content, and the vegetable fermentation liquid of soluble saltless solid 4.5% utilizes yarn
Cloth is filtered, and filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 200min, is by the filtrate after processing
Maceration extract can be obtained；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
3.5h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.4；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:1.2, it is placed on bubble
In dish altar, spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline is suspended and is prepared into inoculation of suspension liquid to steeping
Dish altar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation8Cfu/mL, the 19h that fermented at 28 DEG C obtains the vegetable of ejection
Dish；
S5. local flavor is prepared to go with rice or bread liquid：Take pickles auxiliary material dries pulverizing, weigh weight be 4 times of pickles auxiliary material vegetable oil simultaneously
It is heated to boiling and is then cooled to 135 DEG C, the pickles auxiliary material for adding dries pulverizing stir-fries 2min, the pickles auxiliary material mistake after stir-frying
Filter obtains local flavor and gone with rice or bread liquid；Wherein, described pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described bubble
The weight ratio of capsicum, bubble garlic and bubble ginger is 1:1:4；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles, it is described
Local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.5:21.
The present invention is described further below by way of experiment：
A. spontaneous fermentation：The curing of pickles is carried out under field conditions (factors)；
B. it is of the invention：A kind of method of pickles fast-ripenin, it comprises the following steps：
S1. pre-process：Vegetables are cleaned ,≤2 × 2cm thin slices are cut into, finish 5min at 110 DEG C；
S2. maceration extract is prepared：It is 25% to take salt content, and the vegetable fermentation liquid of soluble saltless solid 3% utilizes gauze
Filtering, filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 240min, and the filtrate after processing is cold again
It is 20% that boiling water, which is allocated to salt content, obtains maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses
3.5h is impregnated after vegetables, wherein, the weight ratio of vegetables and maceration extract is 1:0.4；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:1.3, it is placed on bubble
In dish altar, spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline is suspended and is prepared into inoculation of suspension liquid to steeping
Dish altar, it is 10 to make viable count of lactobacillus in the pickled vegetable brine after inoculation8Cfu/mL, the 18h that fermented at 27 DEG C obtains the vegetable of ejection
Dish；
S5. local flavor is prepared to go with rice or bread liquid：Take pickles auxiliary material dries pulverizing, weigh weight be 3 times of pickles auxiliary material vegetable oil simultaneously
It is heated to boiling and is then cooled to 135 DEG C, the pickles auxiliary material for adding dries pulverizing stir-fries 2min, the pickles auxiliary material mistake after stir-frying
Filter obtain the pickles auxiliary material that local flavor goes with rice or bread described in liquid be pickling pepper, bubble garlic and the mixture for steeping ginger, described pickling pepper, bubble
The weight ratio of garlic and bubble ginger is 1:1:3；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles, it is described
Local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.5:20.
The pickles that A spontaneous fermentations and the B present invention are obtained carry out local flavor detection, obtain the pickle flavor that spontaneous fermentation is obtained
Makings chromatogram is as shown in Figure 1 and obtained pickle flavor makings chromatogram of the invention is as shown in Figure 2.The pickles that the present invention is obtained
Flavor substance content is more than the flavor substance content under spontaneous fermentation.
A spontaneous fermentations and the B present invention are detected to the acidity of 12h, 24h, 36h, 48h, 60h and 72h pickles respectively, obtained certainly
So fermentation and pickles acidity comparison diagram of the present invention are as shown in Figure 3.The present invention can the acid of Rapid Fermentation production within a short period of time.
A spontaneous fermentations and the B present invention are carried out to the measure of pickles maturation time, obtained spontaneous fermentation and pickles of the present invention
Maturation time comparison diagram is as shown in Figure 4.Pickles can be ripe in 24h by the present invention, but pickles maturation time is remote under spontaneous fermentation
The present invention is exceeded well over, therefore pickles fast-ripenin can be made using the present invention.
Lactic acid bacteria culturers used are provided by microbial resources platform DSMZ of Sichuan Province in above-mentioned experiment.
Claims (3)
1. a kind of method of pickles fast-ripenin, it is characterised in that it comprises the following steps：
S1. pre-process：Vegetables are cleaned, are cut into small pieces, finish 5~8min at 105~115 DEG C；
S2. maceration extract is prepared：It is more than 8%, the vegetable fermentation liquid of soluble saltless solid more than 3%, using yarn to take salt content
Cloth is filtered, and filtrate addition activated carbon is decolourized, deodorization processing, and the processing time is 120~240min, by the filter after processing
It is 10~20% that liquid, which is concentrated or allocated to salt content after filtering again, obtains maceration extract；
S3. impregnate：Maceration extract is mixed with the vegetables after fixing, vegetables is quickly possessed maceration extract local flavor, firmly compresses vegetables
2~4h is impregnated afterwards, wherein, the weight ratio of vegetables and maceration extract is 1:0.3~0.5；
S4. ferment：It is 1 to be kept the skin wet into the vegetables after dipping to the weight ratio of vegetables and water:0.6~1.5, it is placed on
In pickle jar；Spread cultivation lactic acid bacteria using MRS culture mediums, obtained thalline physiological saline, which is suspended, to be prepared into inoculation of suspension liquid and arrive
Pickle jar, it is 107~108cfu/mL to make in the pickled vegetable brine after inoculation viable count of lactobacillus, ferment 16 at 25~30 DEG C~
20h obtains the vegetables of ejection；
S5. local flavor is prepared to go with rice or bread liquid：Take pickles auxiliary material dries pulverizing, weigh weight be 1~5 times of pickles auxiliary material vegetable oil simultaneously
It is heated to boiling and is then cooled to 120~140 DEG C, the pickles auxiliary material for adding dries pulverizing stir-fries 1~3min, by the bubble after stir-frying
Dish auxiliary material is filtrated to get local flavor and gone with rice or bread liquid；
S6. allocate：By local flavor go with rice or bread liquid, pickles maceration extract and ejection vegetables compounding obtain maturation pickles；
Described pickles auxiliary material is pickling pepper, bubble garlic and the mixture for steeping ginger, described pickling pepper, bubble garlic and bubble ginger
Weight ratio be 1:1:1~5.
2. the method for a kind of pickles fast-ripenin according to claim 1, it is characterised in that described fritter is≤2cm
× 2cm small pieces or thin slice.
3. a kind of method of pickles fast-ripenin according to claim 1, it is characterised in that the local flavor described in step S6
Go with rice or bread liquid, pickles maceration extract and ejection vegetables weight ratio be 1:0.4~0.6:18~22.
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| CN103120294B (en) * | 2013-02-27 | 2014-02-26 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
| KR101513014B1 (en) * | 2013-10-14 | 2015-04-17 | (주)바이오리듬 | Obtained from Kimchi Lactobacillus plantarum K-1 using Functional food radish kimchi prepared using the method of functional |
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