CN104770696A - Fast fermentation method of green leaf mustard - Google Patents
Fast fermentation method of green leaf mustard Download PDFInfo
- Publication number
- CN104770696A CN104770696A CN201510192875.0A CN201510192875A CN104770696A CN 104770696 A CN104770696 A CN 104770696A CN 201510192875 A CN201510192875 A CN 201510192875A CN 104770696 A CN104770696 A CN 104770696A
- Authority
- CN
- China
- Prior art keywords
- salt
- leaf mustard
- green leaf
- lactic acid
- acid bacteria
- 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fast fermentation method of green leaf mustard. The fast fermentation method comprises three procedures including pretreatment, salting and sealing of a pool, wherein the salting procedure also comprises four substeps of salting lower green leaf mustard, adding auxiliary materials and aged salt water, crudely extracting myrosase and adding lactic acid bacteria. The fast fermentation method disclosed by the invention has the advantages that due to addition of glucose, the concentration of substrates can be increased, the growth factors of the lactic acid bacteria can be increased and the growth of the lactic acid bacteria can be accelerated; the green leaf mustard contains myrosinase for inhibiting the growth of the lactic acid bacteria, and due to addition of the myrosase, the myrosinase can be damaged and the fast fermentation of the green leaf mustard can be promoted; since the naturally-fermented lactic acid bacteria is insufficient, the acidity of the salted green leaf mustard can be increased. The fast fermentation method disclosed by the invention has the characteristics that the fermentation of the lactic acid bacteria can be accelerated, the acidity of the leaf mustard can be increased and the salting and fermentation time for the leaf mustard can be shortened.
Description
Technical field
The present invention relates to a kind of blue or green leaf mustard fast fermentation method, belong to food processing field.
Background technology
Leaf mustard is the annual or biennial herb plant of Cruciferae Btassica, is the special vegetable of Chinese Famous, originates in China, is the Common Vegetables of all parts of the country cultivation, is distributed in each province on the south the Changjiang river more.The master root of leaf mustard is distributed in the soil layer of about 30 centimetres, and stem is shortening stem, and blade raw on shortening stem, has ellipse, oval, oval, drapes over one's shoulders the shapes such as pin, dark green, light green, yellowish green, the green interband or purplish red of leaf look green.European and American countries is seldom cultivated, and originates from Asia.Li Shizhen (1518-1593 A.D.) work Compendium of Material Medica describes the medical value of medical leaf mustard.Leaf mustard happiness cools wetting, avoids sweltering heat, arid, slightly resistance to frost.The mean temperature being suitable for seed germination is 25 DEG C.The mean temperature that leaf mustard is most suitable for leaf growth is 15 DEG C, and the temperature being most suitable for edible organs growth is 8 ~ 15 DEG C, but the formation of Stem lettuce and bag heart mustard edible organs requires lower temperature, and general leaf mustard is not stricter to temperature requirement.
Salt marsh green vegetables are commonly called as bubble sauerkraut, and the ancient title marshland full of water weeds is with blue or green leaf mustard for raw material, with the vegetable product of the direct salt marsh of salt.Bubble sauerkraut is the classical acid vegetable of taking fermentation with lactic acid bacteria as the leading factor, not only safety but also nutrient health, has the feature of delicate fragrance, delicious, appetizing.Directly sprinkle salt in the salt marsh stage, carry out dry-salt and stone pressure, utilize the infiltration of salt and the pressure effect of scheelite, dish juice in blue or green leaf mustard is outwards oozed out, dish juice is gradually the submergence of dish body, and salt infiltrates dish body root interlobar part, reaches the object of stain system, fresh-keeping and long storage periods.
In order to reach industrialization production requirements, direct putting type lactic acid bacteria is usually added in blue or green leaf mustard salt marsh pond, greatly can shorten fermentation time, improve salted acidity, but due to the impact of the environmental factors such as lactic acid bacteria low temperature height salt, function lactic acid bacteria adds rear poor growth, and fermentation time is partially long, and the blue or green leaf mustard of salt marsh still exists the desirable problem of acidity.In order to solve the problem, invention has been great many of experiments, zymotechnique be conducted in-depth research, propose a kind of effective blue or green leaf mustard zymotechnique.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of blue or green leaf mustard fast fermentation method is provided.Fast fermentation method provided by the invention can accelerate the fermentation of lactic acid bacteria, improves leaf mustard acidity, shortens the time of leaf mustard salting zymolysis.
The object of the invention is to be achieved through the following technical solutions:
A fermentation process for blue or green leaf mustard, comprises the following steps:
S1. pretreatment: blue or green leaf mustard is screened, except de-etiolation leaf, rotten leaf, choose fresh, ripe appropriateness, pure blue or green leaf mustard cleans up;
S2. salt marsh, it comprises following sub-step:
S201. dish under salt marsh: pour the blue or green leaf mustard chosen into salt marsh pond, paving one deck dish spreads one deck salt, and salinity is 6% ~ 8%;
S202. auxiliary material and old salt solution is added: the ratio in 0.1 ~ 0.3% after lower complete dish adds glucose, glucose is poured into salt marsh pond with after water-soluble solution, the old salt solution of 1% ~ 1.5% is added again in salt marsh pond, old salt solution is that (old salt solution contains a small amount of myrosase and a large amount of lactic acid bacterias, organic acid etc. to the salt accumulated water of blue or green leaf mustard once or after secondary salt marsh maturation, be conducive to the fermentation of blue or green leaf mustard, inducing action is played to blue or green leaf mustard fermentation), then carry out the process of dish water circulation with circulating pump;
S203. myrosase slightly extracts: take fresh vegetable 400 ~ 600g, add the cushioning liquid of 3 ~ 5 times of weight, homogenate in tissue mashing machine, lixiviate 3 ~ 5h at 0 ~ 4 DEG C, liquid after homogenate filters through 80 ~ 180 order nylon cloths, filtrate is in the centrifugal 15 ~ 20min of 4000 ~ 12000r/min, get supernatant and slowly add ammonium sulfate, its saturated concentration is made to reach 90 ~ 95%, after slow stirring 1 ~ 3h, centrifugal 15 ~ the 20min of 4000 ~ 12000r/min, after taking precipitate dissolves with 20 ~ 50mL cushioning liquid, 0 ~ 4 DEG C of refrigeration is for subsequent use;
S204. lactic acid bacteria is added: after coolant-temperature gage reaches 15 ~ 20 DEG C in salt marsh pond, first lactic acid bacteria (SICC 1.185) is activated, 0.01 ~ 0.02% adds lactic acid bacteria by weight percentage, lactic acid bacteria bacterium powder: glucose=1 ~ 2:1, glucose: the ratio of water=1 ~ 3:100, adds salt marsh pond after cultivating 1 ~ 4h at 28 ~ 37 DEG C, and then the thick myrosase extracted is added, carry out the process of dish water circulation again, every day, 2h, circulated 2 days;
S3. the pond stage is sealed: adopt stone envelope early stage, bamboo pole is arranged on dish upper berth one, bamboo pole is put the following stone of one deck 20kg, after salted total acid reaches 1.0 ~ 1.4%, extract salt accumulated water to half dry state fermentation (salt accumulated water and dish same plane) out and remove stone afterwards, by salt marsh pond film sand seal, at dish upper berth thin film, then carry out sand seal 3 months at the sand that film upper berth one deck 10 ~ 20cm is thick.
Described cushioning liquid is phosphate buffer solution, its concentration is 0.01mol/L, and pH value is 6.8 ~ 7.4, and phosphate buffer solution is by the Compound mixed solution of sodium dihydrogen phosphate and disodium-hydrogen, according to different ratio-dependent pH value, phosphate buffer solution plays the effect of balance pH.
The invention has the beneficial effects as follows:
(1) interpolation of glucose can increase concentration of substrate, increases lactic acid bacteria growth factor, accelerates the growth of lactic acid bacteria.
(2) Myronate Potassium containing lactic acid bacteria inhibiting growth in green vegetables, adding myrosase can destroy Myronate Potassium, impels blue or green leaf mustard Rapid Fermentation.
(3) old salt solution contains a small amount of myrosase and a large amount of lactic acid bacterias, organic acid etc., is conducive to the fermentation of blue or green leaf mustard, plays inducing action to blue or green leaf mustard fermentation.
(4) because spontaneous fermentation lactic acid bacterium is not enough, add lactic acid bacteria and can increase salted acidity.
(5) phosphate buffer solution is by the Compound mixed solution of sodium dihydrogen phosphate and disodium-hydrogen, and according to different ratio-dependent pH value, phosphate buffer solution plays the effect of balance pH, ensures the required acidity of fermentation.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is described in further detail, but protection scope of the present invention is not limited to the following stated.
The fermentation process of [embodiment 1] a kind of blue or green leaf mustard, comprises the following steps:
S1. pretreatment: blue or green leaf mustard is screened, except de-etiolation leaf, rotten leaf, choose fresh, ripe appropriateness, pure blue or green leaf mustard cleans up;
S2. salt marsh, it comprises following sub-step:
S201. dish under salt marsh: pour the blue or green leaf mustard chosen into salt marsh pond, paving one deck dish spreads one deck salt, and salinity is 6%;
S202. auxiliary material and old salt solution is added: the ratio in 0.1% after lower complete dish adds glucose, glucose is poured into salt marsh pond with after water-soluble solution, the old salt solution of 1% is added again in salt marsh pond, old salt solution is the salt accumulated water of blue or green leaf mustard once or after secondary salt marsh maturation, then carries out the process of dish water circulation with circulating pump;
S203. myrosase slightly extracts: take fresh vegetable 400g, add the cushioning liquid of 3 times of weight, homogenate in tissue mashing machine, lixiviate 3h at 0 DEG C, the liquid after homogenate filters through 80 order nylon cloths, filtrate is in the centrifugal 20min of 4000r/min, get supernatant and slowly add ammonium sulfate, make its saturated concentration reach 90%, after slowly stirring 1h, it is for subsequent use that the centrifugal 20min of 4000r/min, taking precipitate 20mL cushioning liquid dissolves rear 0 DEG C of refrigeration;
S204. lactic acid bacteria is added: after coolant-temperature gage reaches 15 DEG C in salt marsh pond, first lactic acid bacteria (SICC 1.185) is activated, 0.01% adds lactic acid bacteria by weight percentage, lactic acid bacteria bacterium powder: glucose=1:1, glucose: the ratio of water=1:100, adds salt marsh pond after cultivating 1h at 28 DEG C, and then the thick myrosase extracted is added, carry out the process of dish water circulation again, every day, 2h, circulated 2 days;
S3. the pond stage is sealed: adopt stone envelope early stage, bamboo pole is arranged on dish upper berth one, bamboo pole is put one deck 20kg stone, after salted total acid reaches 1.0%, stone is removed in extraction salt accumulated water to half dry state fermentation (salt accumulated water and dish same plane) afterwards, and (the salt accumulated water of extraction is the salt accumulated water of salt marsh maturation, the old salt solution that can be used as needed for the blue or green leaf mustard of fermentation next time uses, by its sealed storage), salt marsh pond adopts film sand seal, at dish upper berth thin film, then carry out sand seal 3 months at the sand that film upper berth one deck 10cm is thick.
Described cushioning liquid is phosphate buffer solution, and its concentration is 0.01mol/L, and pH value is 6.8, and phosphate buffer solution is by the Compound mixed solution of sodium dihydrogen phosphate and disodium-hydrogen, and according to different ratio-dependent pH value, phosphate buffer solution plays the effect of balance pH.
The fermentation process of [embodiment 2] a kind of blue or green leaf mustard, comprises the following steps:
S1. pretreatment: blue or green leaf mustard is screened, except de-etiolation leaf, rotten leaf, choose fresh, ripe appropriateness, the blue or green leaf mustard of free from admixture foreign material cleans up;
S2. salt marsh, it comprises following sub-step:
S201. dish under salt marsh: pour the blue or green leaf mustard chosen into salt marsh pond, paving one deck dish spreads one deck salt, and salinity is 7%;
S202. auxiliary material and old salt solution is added: the ratio in 0.2% after lower complete dish adds glucose, glucose is poured into salt marsh pond with after water-soluble solution, the old salt solution of 1.4% is added again in salt marsh pond, old salt solution is the salt accumulated water of blue or green leaf mustard once or after secondary salt marsh maturation, then carries out the process of dish water circulation with circulating pump;
S203. myrosase slightly extracts: take fresh vegetable 500g, add the cushioning liquid of 4 times of weight, homogenate in tissue mashing machine, lixiviate 4h at 2 DEG C, the liquid after homogenate filters through 140 order nylon cloths, filtrate is in the centrifugal 17min of 8000r/min, get supernatant and slowly add ammonium sulfate, make its saturated concentration reach 93%, after slowly stirring 2h, it is for subsequent use that the centrifugal 17min of 8000r/min, taking precipitate 35mL cushioning liquid dissolves rear 2 DEG C of refrigerations;
S204. lactic acid bacteria is added: after coolant-temperature gage reaches 16 DEG C in salt marsh pond, first lactic acid bacteria (SICC 1.185) is activated, add 0.015% lactic acid bacteria by weight percentage, lactic acid bacteria bacterium powder: glucose=1.5:1, glucose: the ratio of water=2:100, adds salt marsh pond after cultivating 3h at 34 DEG C, and then the thick myrosase extracted is added, carry out the process of dish water circulation again, every day, 2h, circulated 2 days;
S3. the pond stage is sealed: adopt stone envelope early stage, bamboo pole is arranged on dish upper berth one, bamboo pole is put one deck 19kg stone, after salted total acid reaches 1.3%, stone is removed in extraction salt accumulated water to half dry state fermentation (salt accumulated water and dish same plane) afterwards, and (the salt accumulated water of extraction is the salt accumulated water of salt marsh maturation, the old salt solution that can be used as needed for the blue or green leaf mustard of fermentation next time uses, by its sealed storage), salt marsh pond adopts film sand seal, at dish upper berth thin film, then carry out sand seal 3 months at the sand that film upper berth one deck 15cm is thick.
Described cushioning liquid is phosphate buffer solution, and its concentration is 0.01mol/L, and pH value is 7.0, and phosphate buffer solution is by the Compound mixed solution of sodium dihydrogen phosphate and disodium-hydrogen, and according to different ratio-dependent pH value, phosphate buffer solution plays the effect of balance pH.
The fermentation process of [embodiment 3] a kind of blue or green leaf mustard, comprises the following steps:
S1. pretreatment: blue or green leaf mustard is screened, except de-etiolation leaf, rotten leaf, choose fresh, ripe appropriateness, the blue or green leaf mustard of free from admixture foreign material cleans up;
S2. salt marsh, it comprises following sub-step:
S201. dish under salt marsh: pour the blue or green leaf mustard chosen into salt marsh pond, paving one deck dish spreads one deck salt, and salinity is 8%;
S202. auxiliary material and old salt solution is added: the ratio in 0.3% after lower complete dish adds glucose, glucose is poured into salt marsh pond with after water-soluble solution, the old salt solution of 1.5% is added again in salt marsh pond, old salt solution is the salt accumulated water of blue or green leaf mustard once or after secondary salt marsh maturation, then carries out the process of dish water circulation with circulating pump;
S203. myrosase slightly extracts: take fresh vegetable 600g, add the cushioning liquid of 5 times of weight, homogenate in tissue mashing machine, lixiviate 5h at 4 DEG C, the liquid after homogenate filters through 180 order nylon cloths, filtrate is in the centrifugal 15min of 12000r/min, get supernatant and slowly add ammonium sulfate, make its saturated concentration reach 95%, after slowly stirring 1h, it is for subsequent use that the centrifugal 15min of 12000r/min, taking precipitate 50mL cushioning liquid dissolves rear 4 DEG C of refrigerations;
S204. lactic acid bacteria is added: after coolant-temperature gage reaches 20 DEG C in salt marsh pond, first lactic acid bacteria (SICC 1.185) is activated, add 0.02% lactic acid bacteria by weight percentage, lactic acid bacteria bacterium powder: glucose=2:1, glucose: the ratio of water=3:100, adds salt marsh pond after cultivating 1h at 37 DEG C, and then the thick myrosase extracted is added, carry out the process of dish water circulation again, every day, 2h, circulated 2 days;
S3. the pond stage is sealed: adopt stone envelope early stage, bamboo pole is arranged on dish upper berth one, bamboo pole is put one deck 18kg stone, after salted total acid reaches 1.4%, stone is removed in extraction salt accumulated water to half dry state fermentation (salt accumulated water and dish same plane) afterwards, and (the salt accumulated water of extraction is the salt accumulated water of salt marsh maturation, the old salt solution that can be used as needed for the blue or green leaf mustard of fermentation next time uses, by its sealed storage), salt marsh pond adopts film sand seal, at dish upper berth thin film, then carry out sand seal 3 months at the sand that film upper berth one deck 20cm is thick.
Described cushioning liquid is phosphate buffer solution, and its concentration is 0.01mol/L, and pH value is 7.4, and phosphate buffer solution is by the Compound mixed solution of sodium dihydrogen phosphate and disodium-hydrogen, and according to different ratio-dependent pH value, phosphate buffer solution plays the effect of balance pH.
Claims (2)
1. a blue or green leaf mustard fast fermentation method, it is characterized in that, it comprises following steps:
S1. pretreatment: screened by blue or green leaf mustard, except de-etiolation leaf, rotten leaf, chooses fresh, ripe appropriateness, pure blue or green leaf mustard cleans up;
S2. salt marsh, it comprises following sub-step:
S201. dish under salt marsh: pour the blue or green leaf mustard chosen into salt marsh pond, paving one deck dish spreads one deck salt, and salinity is 6% ~ 8%;
S202. auxiliary material and old salt solution is added: the ratio in 0.1 ~ 0.3% after lower complete dish adds glucose, glucose is poured into salt marsh pond with after water-soluble solution, 1% ~ 1.5% old salt solution is added again in salt marsh pond, old salt solution is the salt accumulated water of blue or green leaf mustard once or after secondary salt marsh maturation, then carries out the process of dish water circulation with circulating pump;
S203. myrosase slightly extracts: take fresh vegetable 400 ~ 600g, add the cushioning liquid of 3 ~ 5 times of weight, homogenate in tissue mashing machine, lixiviate 3 ~ 5h at 0 ~ 4 DEG C, liquid after homogenate filters through 80 ~ 180 order nylon cloths, filtrate is in the centrifugal 15 ~ 20min of 4000 ~ 12000r/min, get supernatant and slowly add ammonium sulfate, its saturated concentration is made to reach 90 ~ 95%, after slow stirring 1 ~ 3h, centrifugal 15 ~ the 20min of 4000 ~ 12000r/min, after taking precipitate dissolves with 20 ~ 50mL cushioning liquid, 0 ~ 4 DEG C of refrigeration is for subsequent use;
S204. lactic acid bacteria is added: after coolant-temperature gage reaches 15 ~ 20 DEG C in salt marsh pond, first lactic acid bacteria is activated, 0.01 ~ 0.02% adds lactic acid bacteria by weight percentage, lactic acid bacteria bacterium powder: glucose=1 ~ 2:1, glucose: the ratio of water=1 ~ 3:100, add salt marsh pond after cultivating 1 ~ 4h at 28 ~ 37 DEG C, and then add the thick myrosase extracted, then carry out the process of dish water circulation;
S3. the pond stage is sealed: adopt stone envelope early stage, bamboo pole is arranged on dish upper berth one, bamboo pole is put the following stone of one deck 20kg, after salted total acid reaches 1.0 ~ 1.4%, stone is removed after extracting the fermentation of salt accumulated water to half dry state out, by salt marsh pond film sand seal, at dish upper berth thin film, then carry out sand seal at the sand that film upper berth one deck 10 ~ 20cm is thick.
2. the blue or green leaf mustard fast fermentation method of one according to claim 1, is characterized in that, described buffer solution is phosphate buffer solution, and its concentration is 0.01mol/L, and pH value is 6.8 ~ 7.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510192875.0A CN104770696B (en) | 2015-04-22 | 2015-04-22 | A kind of blue or green leaf mustard fast fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510192875.0A CN104770696B (en) | 2015-04-22 | 2015-04-22 | A kind of blue or green leaf mustard fast fermentation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104770696A true CN104770696A (en) | 2015-07-15 |
| CN104770696B CN104770696B (en) | 2017-12-12 |
Family
ID=53612719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510192875.0A Active CN104770696B (en) | 2015-04-22 | 2015-04-22 | A kind of blue or green leaf mustard fast fermentation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104770696B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995924A (en) * | 2016-05-24 | 2016-10-12 | 江南大学 | Method for regulating and controlling quality of horseradish sauce by fermentation |
| CN107259453A (en) * | 2017-07-14 | 2017-10-20 | 安吉梁山宝菜食品有限公司 | A kind of pickles and preparation method |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN115005407A (en) * | 2022-07-22 | 2022-09-06 | 广州酸状元生物科技有限公司 | Pickled Chinese cabbage with mustard as raw material and preparation method thereof |
| CN115633766A (en) * | 2022-11-18 | 2023-01-24 | 中南林业科技大学 | Low-salinity pickling method for leaf mustard |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961737A (en) * | 2006-11-30 | 2007-05-16 | 华南理工大学 | An instant pickled vegetables containing live probiotics and preparation method thereof |
| CN101147560A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Process for preparing pickled vegetable products |
| CN101173266A (en) * | 2007-10-19 | 2008-05-07 | 浙江工商大学 | Immobilization myrosin and method for producing the same |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN103461924A (en) * | 2013-09-23 | 2013-12-25 | 江南大学 | Method for regulating and controlling flavor and storage property of leaf mustard products by endogenous myrosinase |
| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
| CN104305060A (en) * | 2014-11-22 | 2015-01-28 | 毛华养 | Special salted leaf mustard preparing method |
-
2015
- 2015-04-22 CN CN201510192875.0A patent/CN104770696B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147560A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Process for preparing pickled vegetable products |
| CN1961737A (en) * | 2006-11-30 | 2007-05-16 | 华南理工大学 | An instant pickled vegetables containing live probiotics and preparation method thereof |
| CN101173266A (en) * | 2007-10-19 | 2008-05-07 | 浙江工商大学 | Immobilization myrosin and method for producing the same |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN103461924A (en) * | 2013-09-23 | 2013-12-25 | 江南大学 | Method for regulating and controlling flavor and storage property of leaf mustard products by endogenous myrosinase |
| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
| CN104305060A (en) * | 2014-11-22 | 2015-01-28 | 毛华养 | Special salted leaf mustard preparing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995924A (en) * | 2016-05-24 | 2016-10-12 | 江南大学 | Method for regulating and controlling quality of horseradish sauce by fermentation |
| CN105995924B (en) * | 2016-05-24 | 2019-06-14 | 江南大学 | A method of passing through fermentation control horseradish sauce quality |
| CN107259453A (en) * | 2017-07-14 | 2017-10-20 | 安吉梁山宝菜食品有限公司 | A kind of pickles and preparation method |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN115005407A (en) * | 2022-07-22 | 2022-09-06 | 广州酸状元生物科技有限公司 | Pickled Chinese cabbage with mustard as raw material and preparation method thereof |
| CN115633766A (en) * | 2022-11-18 | 2023-01-24 | 中南林业科技大学 | Low-salinity pickling method for leaf mustard |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104770696B (en) | 2017-12-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105052655B (en) | Oil tea implantation methods | |
| CN104770696A (en) | Fast fermentation method of green leaf mustard | |
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN104186314B (en) | A kind of method for culturing seedlings of Herba Anoectochili roxburghii | |
| CN102676329A (en) | Process for brewing fortified grape wine by using amur grape | |
| CN102051310A (en) | Brewing method of red date wine through multi-strain combined fermentation | |
| CN103315324A (en) | Chinese Euroleon preserving method | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN105359781A (en) | Method for pepper planting | |
| CN109385352A (en) | A kind of cherry fruit wine brewage process | |
| CN105602801A (en) | Method for brewing stachys sieboldii liquor | |
| CN105053402A (en) | Preparation method of jujube black tea | |
| CN104381023A (en) | Sparassis crispa strain separated culturing method | |
| CN105850461A (en) | Transplanting method for purple sweet potato seedlings | |
| CN109456868A (en) | A kind of lichee fruit wine processing method | |
| CN105394664A (en) | Preparation method of rock candy processed garlic | |
| KR102289491B1 (en) | Wine using apple and ginger and its manufacturing method | |
| CN107455041A (en) | A kind of processing method of bud rate point green pepper seed occurred frequently | |
| CN105146439A (en) | Crispy dried turnips and processing method thereof | |
| CN102939858A (en) | Poria cocos compound cultivating method | |
| CN108967092A (en) | A kind of high-yield planting method of glycan | |
| CN108977312A (en) | A kind of distiller's yeast and its application on raspberry wine fermentation | |
| KR101312915B1 (en) | Wild ginseng wine and method for manufacturing it | |
| CN107637418A (en) | The asexual cottage method of high altitude localities Laoyin tea | |
| CN107177451A (en) | A kind of brewing method of fruit wine " Taojinniang " |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210629 Address after: No. 1038, south section of Shishu Road, Dongpo District, Meishan City, Sichuan Province, 620000 Patentee after: SICHUAN WEIJUTE FOOD Co.,Ltd. Address before: 620000 government affairs center of Meishan pickle Industrial Park Management Committee, Meishan City, Sichuan Province Patentee before: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute |