Patent TW-202000042-A (TW)
Title: Closed lactic acid fermentation method for clean low-salted vegan vegetables characterized in that the information such as fermentation state, fermentation intensity, etc. can be obtained by the bubble quantity of the transparent bubble meter and the present fermented vegetable is ready for eating in the raw
Inventor: LIN TING
IPC: C12N1/20
Filed: 2018-06-12
Abstract: The present invention relates to a closed lactic acid fermentation method for clean low-salted vegan vegetables. The main steps includes: 1. vegetable pretreatment: stripping the outer leaf and the leaves damaged by insects or soil, wherein the leaves need to be separated in advance if the vegetable has the leaves which need to be individually washed for removing dirt; 2. pre-washing treatment: washing the vegetable until no dust and no obvious dirt are remained by using tap water via a high pressure shower head (flowing water); 3. washing treatment twice: washing leaves with the water processed by the primary filteration, the activated carbon for dechlorination and the microfilter, and further washing leaves with the cleaned water treated by the backwash micropore ultrafiltration (UF) membrane and pressurized by motor; 4. the fermentation treatment in a fermentation barrel: placing the vegetable washed twice in aforementioned third step into a mesh bag element, further placing in a fermentation barrel, adding fermentation auxiliary materials, wherein the culture media for the fermented lactic acid bacteria necessarily contain the yeast extract with "Hala certification" and the vegetarian food of the plant protein source with "Hala certification" as a nitrogen source of lactic acid bacteria, further adding the clean water in the third step so as to be a fermentation broth, wherein the level of the fermentation broth can allow the vegetables to be fully immersed therein, placing a fixed pressing board on the mesh bag element, placing a heavy object with regular shape on the fixed pressing board; allowing a top cover to be assembledly placed on the opening at the top of the fermentation barrel, wherein the first vent pipe with one-way valve and the second vent pipe with one-way valve are respectively penetratedly installed at the top cover and the bottom end of the first vent pipe are extended below the fermentation broth; 5. carbon dioxide filling treatment: filling the fermentation barrel with carbon dioxide from the first vent pipe installed at the top cover and pumping carbon dioxide into the fermentation broth, wherein oxygen gas with lighter weight is driven to rise and discharge from the second air vent pipe installed at the top cover so as to make the interior of the container be an anaerobic state; 6. fermentation observation and management: using a gas discharging pipe to guide the fermented gas in the fermentation barrel into a transparent bubble meter filled with salt water or alcohol for producing bubbles so that the information such as fermentation state, fermentation intensity, etc. can be obtained by the bubble quantity of the transparent bubble meter; and 7. vacuum packing process: cleanly processing a vacuum package of the fermented vegetable, and being ready for eating in the raw after testing E, coli colony. Thereby, the present invention has novelty, progressiveness and industrial applicability.