Vegetable mixing fermentation technology for pickled vegetables

[0019] A salted fermentation tank with a volume of 80 cubic meters and a length x width x height of 5m x 4m x 4m was used to pickle the vegetables. When vegetables enter the pond, first sprinkle 2kg / m2 on the bottom of the salted pond 2 Put fresh green vegetables into the salted pool and evenly cover the bottom of the pool. The thickness of the fresh green vegetables should not exceed 20cm. At this time, evenly sprinkle table salt on the surface of the green vegetables. The amount of salt is 12% of the fresh green vegetables with a thickness of 20cm in the pool. , about 150kg of salt. After evenly sprinkling salt, continue to drop into fresh green vegetables 20cm in the salting pond, sprinkle 12% (about 150kg) salt. Such a layer of vegetables and a layer of salt, until the fresh vegetables enter the pond to 2 / 5 of the salted pond, that is, 1.6m of the salted pond, stop fresh vegetables entering the pond, and put evenly fermented and matured vegetables from the previous year

[0021] A salted mustard mustard in a salted fermentation tank with a volume of 80 cubic meters and a length×width×height of 5m×4m×4m was adopted. When vegetables enter the pond, first sprinkle 2kg / m2 on the bottom of the salted pond 2 Then put the fresh mustard in the salting pool and evenly cover the bottom of the pool. The thickness of the fresh mustard is not more than 10cm. At this time, sprinkle salt evenly on the surface of the mustard. 12%, about 120kg of salt. After evenly sprinkling salt, continue to drop into fresh pickled mustard 10cm in the salting pond, sprinkle 12% (about 120kg) salt. One layer of mustard and one layer of salt, until the fresh mustard enters the pool to 2 / 5 of the salting pool, that is, 1.6m of the salting pool, stop fresh mustard entering the pool, and evenly put the fermented and mature mustard of the previous year into the salting pool , accounting for about 20% of the height of the vegetable layer in the entire salted pond, that is, 0.8m.

[0024] The changes of microorganisms in the fermentation process of green vegetable salted mixed vegetables and the general fermentation process, the total acid and lactic acid produced by salted vegetables, the results are as follows figure 1 , figure 2 and image 3 Shown:

[0025] It can be seen from the above figure that in the early stage of fermentation, the number of live bacteria in vegetables with mixed vegetable salting fermentation process is significantly higher than that in vegetables with ordinary fermentation process, which shows that when vegetables are salted, the mixed fermentation process is adopted, and the mature salt The lactic acid bacteria in pickled vegetables are inoculated into fresh vegetables, and the number of lactic acid bacteria in vegetables proliferates rapidly, directly starting the lactic acid fermentation process of fresh vegetables.

[0026] Since lactic acid bacteria lead the fermentation of vegetables during the salting process, the chang