CHEN, CHEE JEN,陈启桢,陳啟楨,LIN, JI YI,林季怡,林季怡,SHIH TSAI, CHIN HSUEH,石蔡金雪,石蔡金雪,SHIH, HSIU HUNG,石修鸿,石修鴻
申请号：
TW100136518
公开号：
TW201315385A
申请日:
2011.10.07
申请国别(地区):
TW
年份:
2013
代理人:
摘要：
The invention relates to a production method of pickles. Primarily, vegetables are soaked in a salt solution, washed with clean water and placed in the shade to dry. Continuously, paprika, fish sauce, salt, monosodium glutamate, onions, ginger juice and white radish strips are used to prepare a seasoning sauce for pickling pickles. Furthermore, short rod-shaped lactobacillus, embryo lactobacillus or a mixture of both are added into the seasoning sauce. Finally, vegetables placed in the shade to dry are soaked in the seasoning sauce with strains therein. Accordingly, the fermentation and maturation rate of pickles will be speeded up due to the additive of short rod-shaped lactobacillus or/and embryo lactobacillus. Not only it is suitable for a large number of industrial productions, but also the problem of the breeding of microorganism and bacteria harmful to human health caused due to pickles are placed under the natural fermentation environment will be solved.本發明係有關於一種泡菜製造方法,係主要將蔬菜浸泡鹽水溶液後,再以清水洗淨並於室溫下陰乾,接著,以辣椒粉、魚露、鹽巴、味素、蔥、薑汁以及白蘿蔔絲製備出供泡菜醃漬的佐料液,再將短桿乳酸桿菌或胚芽乳酸桿菌或兩者之混合添加入佐料液中,最後將陰乾後之蔬菜浸泡於添加菌株之佐料液中;藉此,由於添加短桿乳酸桿菌或(及)胚芽乳酸桿菌的影響,使得泡菜之發酵及熟成速度加快,不僅適合大量的工業化生產,亦可解決泡菜因長時間處於天然發酵環境中,導致有害人體微生物細菌滋生的問題。
