Title: Pickled vegetable produced by industrial salt-less fermentation and its prepn process
Application Number: 96119451 Application Date: 1996.09.27
Publication Number: 1151839 Publication Date: 1997.06.18
Approval Pub. Date: Granted Pub. Date: 2001.02.14
International Classifi-cation: A23B7/10,A23L1/218,C12N1/20
Applicant(s) Name: Fuxin City Natural Food Address: 123000
Inventor(s) Name: Zhu Baodong
Attorney & Agent: CHEN GUANG
Abstract:
     Chinese cabbage, cabbage and other vegetable are washed, scalded to eliminate enzyme activity, placed into fermentation pool, in which Bulgarian lactobacillaceau and other strain after activation and cloning culture are mixed and inoculated, fermented at anerobic condition of 26-40 deg.C and pH 3-3.5 for 3-10 days, shredded, vacuum packed, pasteurized, and cooled to produce pickled vegetable. Being sour, sweet, delicious and nutritious and without nitrite contained, the said pickled vegetable product is a healthy vegetable.
Time: 10