Lactic acid fermentation process of pickling sauerkraut

The present invention is lactic acid fermentation process of pickling sauerkraut. Vegetable is mixed with lactic acid bcteria liquid is 1 %, stirring and then packed into vacuum packing bag in 0.08 MPa pressure and sealed to ferment for 5-20 days to produce the sauerkraut. The present invention has...

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Bibliographische Detailangaben
Hauptverfasser:	YUNPENG LIAN, CHANGQING LIANG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention is lactic acid fermentation process of pickling sauerkraut. Vegetable is mixed with lactic acid bcteria liquid is 1 %, stirring and then packed into vacuum packing bag in 0.08 MPa pressure and sealed to ferment for 5-20 days to produce the sauerkraut. The present invention has identical fermenting and packing container, small and light production facility, and the product asone kind of commodity is easy to store, transport and sell.