CN107232558A - A kind of instant dish solid preparation method of ferment - Google Patents
A kind of instant dish solid preparation method of ferment Download PDFInfo
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- CN107232558A CN107232558A CN201710611168.XA CN201710611168A CN107232558A CN 107232558 A CN107232558 A CN 107232558A CN 201710611168 A CN201710611168 A CN 201710611168A CN 107232558 A CN107232558 A CN 107232558A
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- 239000007787 solid Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 61
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000006041 probiotic Substances 0.000 claims abstract description 28
- 235000018291 probiotics Nutrition 0.000 claims abstract description 28
- 230000001580 bacterial effect Effects 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000011343 solid material Substances 0.000 claims description 60
- 150000003839 salts Chemical class 0.000 claims description 50
- 239000000203 mixture Substances 0.000 claims description 44
- 235000013555 soy sauce Nutrition 0.000 claims description 21
- 235000021419 vinegar Nutrition 0.000 claims description 20
- 239000000052 vinegar Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 16
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 14
- 241001138401 Kluyveromyces lactis Species 0.000 claims description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 14
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 14
- 240000007594 Oryza sativa Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 235000015099 wheat brans Nutrition 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 230000001186 cumulative effect Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007413 intestinal health Effects 0.000 abstract description 2
- 239000002207 metabolite Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 239000002253 acid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000006008 Brassica napus var napus Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241001674939 Caulanthus Species 0.000 description 2
- 240000008892 Helianthus tuberosus Species 0.000 description 2
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000021332 kidney beans Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 244000234609 Portulaca oleracea Species 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000007269 microbial metabolism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to fruits and vegetables technical field, more particularly to a kind of instant dish solid preparation method of ferment, add probiotics bacterial liquid, utilize solid fermentation method, the instant dish of ferment is obtained, demand of the people to different flavor vegetables is met, while its nutritional ingredient can be retained, contained active probiotic metabolite can adjust gut flora balance, promote intestinal health.
Description
Technical field
The invention belongs to fruits and vegetables technical field, more particularly to a kind of instant dish solid preparation method of ferment.
Background technology
Fresh vegetables is the main source of needed by human body vitamin and mineral.But vegetables are still living to have after harvesting
Body, the various complicated vital movements such as respiration are still carried out in storage period.With the progress of respiration, vegetables
In the organic substance such as sugar, starch and acid constantly consumed.Meanwhile, the large quantity of moisture and various nutriments contained in vegetables is
Microbial growth provides advantage, and then causes vegetables corruption to degenerate.
In addition, the production of vegetables has seasonal, the fresh vegetables and some regional special vegetables superfluous by the busy season enters
The appropriate processing of row, is conducive to adjusting the dull and rush season of vegetables production and the demand of different regions Vegetable Market.Fresh vegetables is through hair
Ferment processing not only extends storage life, and has more features than the vegetables of drying, freezing, and such as unique flavor, mineral matter are sought
Support material absorbing good.But based on traditional instant dish preparation method Chang Yigao salt penetrations, product quality and security can not ensure.
The content of the invention
To extend the storage life of fresh vegetables, demand of the people to different flavor vegetables is met, while meeting nutriment
Effective intake and metabolic adsorption, therefore propose that a kind of ferment ferments the solid preparation method of instant dish.
The instant dish solid preparation method of a kind of ferment of the present invention, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.01-0.5%；
Chilli：0.01-0.5%；
Garlic：0.01-0.5%；
Shallot：0.01-0.5%；
Chinese prickly ash：0.01-0.02%；
It is anistree：0.01-0.02%；
Vinegar：8-10%
Soy sauce：2-3%
White granulated sugar：7-10%
Salt：5-10%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 50-60min is boiled in heating, take clear liquid, stand cooling
It is standby；
3) by rice bran and wheat bran according to volume ratio 2-4:1 ratio mixing, the step of then adding cumulative volume 20-30%
2) baste obtained by, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 7-10cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 5-7cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 7-10cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 10-15cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, fermentation 1-2 months, you can obtain the instant dish of ferment.
Vegetables of the present invention in daily life be used for pickled vegetable variety all can, such as radish, cauliflower, Huang
Melon, fresh kidney beans, lotus root, jerusalem artichoke, wild cabbage, carrot, garlic, purslane, mushroom etc..
Have two using the effect of salt in the present invention, first be to provide microbial growth necessary to salt into
Point, second effect is exactly that can improve the local flavor of ferment dish, and palatability is more preferably.
The effect of rice bran and wheat bran has two, the nutriment that is to provide required for microbial growth, second
Individual effect is exactly that rice bran can produce many intermediate products under microbial action, such as various enzymes, amino acid, enriches ferment dish
Local flavor and nutritive value.Rice bran and wheat bran are according to volume ratio 2-4:1 ratio mixing, will if the volume of wheat bran is excessive
More acid are produced, the taste of ferment dish can be influenceed, when too small, the breeding of microorganism can be influenceed, it is impossible to produce ferment dish.
The solid material that cumulative volume 20-30% baste is obtained is added after rice bran and wheat bran mixing.Baste adding proportion
The too small breeding that can influence probiotics and the local flavor of ferment dish, crossing conference influences the water content of these solid materials, influence fermentation
Quality.In the present invention, it is exactly in order that ferment dish raw material is well mixed with solid material that solid material is placed with vegetables layering.In vegetables
The mixture that surface uniformly sprinkles salt sugar is breeding in order to ensure microorganism and the unification of ferment dish local flavor.
Probiotics bacterial liquid of the present invention is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and Bao Jia
The mixture of Leah lactobacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Protect and add
Leah lactobacillus=3：2：2：3.
The present invention is in order to ensure mouthfeel, and described vinegar is brown vinegar, and described soy sauce is extra large day soy sauce.
The present invention has advantages below：
1st, added using less salt, its object is to adjust microbial metabolism circulation, it is to avoid the nitrate of cure foods, Asia
The problem of nitrate content is high.The overall consumption of salt reduces 70-80% in 5-10% compared with traditional pickled class vegetables,
It is due to that the fermentation of probiotics generates the acids such as lactic acid although the content of salt is low, makes it have the mouthfeel of acid, compensate for
The deficiency of less salt mouthfeel, the product that the present invention is finally obtained has sour-sweet salty mouthfeel.
2nd, probiotics bacterial liquid is added, it is high using nutrient composition contents such as amino acid in rice bran, wheat bran using solid fermentation method
The characteristics of, using the metabolism of microorganism, build a brand-new yeasting, it is ensured that the orientation generation of probiotics strain
Thank to propagation, and then produce the metabolites such as organic acid, vitamin, amino acid, the mineral matter for being beneficial to human body intestinal canal flora balance.
3rd, people are met to eating the demand of vegetables raw, while its nutritional ingredient can be retained, contained active probiotic metabolism
Product can adjust gut flora balance, promote intestinal health.
Embodiment
Embodiment 1
A kind of instant dish solid preparation method of ferment, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.01%；
Chilli：0.1%；
Garlic：0.2%；
Shallot：0.4%；
Chinese prickly ash：0.01%；
It is anistree：0.02%；
Vinegar：8%
Soy sauce：2%
White granulated sugar：8%
Salt：8%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 50min is boiled in heating, take clear liquid, stand cooling standby
With；
3) by rice bran and wheat bran according to volume ratio 2:1 ratio mixing, then adds the step 2 of cumulative volume 20%) institute
The baste obtained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 7cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 5cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 7cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 10cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, ferments 1 month, you can obtain the instant dish of ferment.
Described vinegar is brown vinegar.
Described soy sauce is extra large day soy sauce.
Described probiotics bacterial liquid is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and bulgarian milk
The mixture of bacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Bulgarian milk
Bacillus=3：2：2：3.
Described vegetables are garlic.
Embodiment 2
A kind of instant dish solid preparation method of ferment, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.5%；
Chilli：0.3%；
Garlic：0.02%；
Shallot：0.3%；
Chinese prickly ash：0.02%；
It is anistree：0.01%；
Vinegar：9%
Soy sauce：3%
White granulated sugar：9%
Salt：10%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 55min is boiled in heating, take clear liquid, stand cooling standby
With；
3) by rice bran and wheat bran according to volume ratio 3:1 ratio mixing, then adds the step 2 of cumulative volume 30%) institute
The baste obtained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 10cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 7cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 10cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 11cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, ferments 2 months, you can obtain the instant dish of ferment.
Described vinegar is brown vinegar.
Described soy sauce is extra large day soy sauce.
Described probiotics bacterial liquid is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and bulgarian milk
The mixture of bacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Bulgarian milk
Bacillus=3：2：2：3.
Described vegetables are jerusalem artichoke.
Embodiment 3
A kind of instant dish solid preparation method of ferment, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.2%；
Chilli：0.1%；
Garlic：0.5%；
Shallot：0.2%；
Chinese prickly ash：0.02%；
It is anistree：0.01%；
Vinegar：10%
Soy sauce：2.5%
White granulated sugar：10%
Salt：9%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 60min is boiled in heating, take clear liquid, stand cooling standby
With；
3) by rice bran and wheat bran according to volume ratio 4:1 ratio mixing, then adds the step 2 of cumulative volume 25%) institute
The baste obtained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 8cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 6cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 8cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 12cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, fermentation 1-2 months, you can obtain the instant dish of ferment.
Described vinegar is brown vinegar.
Described soy sauce is extra large day soy sauce.
Described probiotics bacterial liquid is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and bulgarian milk
The mixture of bacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Bulgarian milk
Bacillus=3：2：2：3.
Described vegetables are fresh kidney beans.
Embodiment 4
A kind of instant dish solid preparation method of ferment, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.1%；
Chilli：0.2%；
Garlic：0.4%；
Shallot：0.1%；
Chinese prickly ash：0.01%；
It is anistree：0.02%；
Vinegar：8.5%
Soy sauce：2.2%
White granulated sugar：9.5%
Salt：9%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 50min is boiled in heating, take clear liquid, stand cooling standby
With；
3) by rice bran and wheat bran according to volume ratio 3.5:1 ratio mixing, then adds the step 2 of cumulative volume 30%)
The baste of gained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 9cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 6.5cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 9cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 13cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, ferments 2 months, you can obtain the instant dish of ferment.
Described vinegar is brown vinegar.
Described soy sauce is extra large day soy sauce.
Described probiotics bacterial liquid is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and bulgarian milk
The mixture of bacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Bulgarian milk
Bacillus=3：2：2：3.
Described vegetables are cucumber.
Embodiment 5
A kind of instant dish solid preparation method of ferment, it is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.3%；
Chilli：0.01%；
Garlic：0.3%；
Shallot：0.01%；
Chinese prickly ash：0.02%；
It is anistree：0.01%；
Vinegar：9.5%
Soy sauce：2%
White granulated sugar：8.5%
Salt：8.5%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 50min is boiled in heating, take clear liquid, stand cooling standby
With；
3) by rice bran and wheat bran according to volume ratio 2.5:1 ratio mixing, then adds the step 2 of cumulative volume 20%)
The baste of gained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 10cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 7cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface
；
8) one layer of 10cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 15cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, ferments 1 month, you can obtain the instant dish of ferment.
Described vinegar is brown vinegar.
Described soy sauce is extra large day soy sauce.
Described probiotics bacterial liquid is candida utili, Kluyveromyces lactis, lactobacillus acidophilus and bulgarian milk
The mixture of bacillus, wherein by quality ratio, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Bulgarian milk
Bacillus=3：2：2：3.
Described vegetables are wild cabbage.
The indices testing result for the instant dish of ferment that the present invention is obtained is as follows：
Claims (4)
1. a kind of instant dish solid preparation method of ferment, it is characterised in that：It is concretely comprised the following steps：
0) by white granulated sugar and salt according to mass ratio 5:3 ratio mixing, obtains the sugared mixture of salt, standby；
1) fresh vegetables are dried into the moisture of vegetable surface by sorting, cleaning, be cut into suitable shape, it is standby；
2) baste prepares：
According to mass percent, baste composition is as follows：
Ginger：0.01-0.5%；
Chilli：0.01-0.5%；
Garlic：0.01-0.5%；
Shallot：0.01-0.5%；
Chinese prickly ash：0.01-0.02%；
It is anistree：0.01-0.02%；
Vinegar：8-10%
Soy sauce：2-3%
White granulated sugar：7-10%
Salt：5-10%
Water：Surplus
Matched more than, each above-mentioned component is placed in pot, 50-60min is boiled in heating, take clear liquid, stand cooling standby；
3) by rice bran and wheat bran according to volume ratio 2-4:1 ratio mixing, then adds cumulative volume 20-30% step 2) institute
The baste obtained, is well mixed, obtains solid material, standby；
4) in fermenter, the thick step 3 of one layer of 7-10cm is put) obtained solid material；
5) one layer of probiotics bacterial liquid is uniformly sprayed on solid material surface, reaches solid material surface wettability；
6) uniformly one layer of step 1 is put above the solid material) vegetables after processing, highly in 5-7cm；
7) step 0 is uniformly sprinkled in vegetable surface) mixture of obtained salt sugar, salt sugar mixture can cover vegetable surface i.e.
Can；
8) one layer of 7-10cm solid material is laid again on the sugared mixture of salt；
9) step 5 is repeated), spray last layer probiotics bacterial liquid on solid material surface；
10) repeat step 4) -9) fill up to fermenter；
11) one layer of 10-15cm solid material is put into the fermenter the superiors, is compacted；
15) by fermenter good seal, it is placed at shady and cool ventilation, fermentation 1-2 months, you can obtain the instant dish of ferment.
2. the instant dish solid preparation method of a kind of ferment according to claim 1, it is characterised in that：Described vinegar is Zhenjiang
Vinegar.
3. the instant dish solid preparation method of a kind of ferment according to claim 1, it is characterised in that：Described soy sauce is sea
Its soy sauce.
4. the instant dish solid preparation method of a kind of ferment according to claim 1, it is characterised in that：Described probiotics bacterial
Liquid is the mixture of candida utili, Kluyveromyces lactis, lactobacillus acidophilus and lactobacillus bulgaricus, wherein with quality
Than meter, candida utili：Kluyveromyces lactis：Lactobacillus acidophilus：Lactobacillus bulgaricus=3：2：2：3.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771157A (en) * | 2018-06-13 | 2018-11-09 | 海南木辣达生物科技有限公司 | A kind of Moringa leaf vegetables and preparation method thereof |
| CN109043274A (en) * | 2018-10-25 | 2018-12-21 | 福清市火麒麟食用菌技术开发有限公司 | A kind of preparation method of the Sparassis crispa ferment without water by fermentation |
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| 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 |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
| CN106333301A (en) * | 2016-08-22 | 2017-01-18 | 浙江大学 | Synbiotic pickled vegetable and preparation method thereof |
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2017
- 2017-07-25 CN CN201710611168.XA patent/CN107232558A/en active Pending
Patent Citations (3)
| 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 |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
| CN106333301A (en) * | 2016-08-22 | 2017-01-18 | 浙江大学 | Synbiotic pickled vegetable and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771157A (en) * | 2018-06-13 | 2018-11-09 | 海南木辣达生物科技有限公司 | A kind of Moringa leaf vegetables and preparation method thereof |
| CN109043274A (en) * | 2018-10-25 | 2018-12-21 | 福清市火麒麟食用菌技术开发有限公司 | A kind of preparation method of the Sparassis crispa ferment without water by fermentation |
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