Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereofThe invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products ...
try pickling for a change. It’s mostly straightforward, and usually involves soaking food in a liquid solution to halt the growth of bacteria. This allows the food to last for months and even years, while lending a distinct flavour.
Process industries such as textiles, leather and chemicals demand transformation from conventional methods to cope up with the challenges posed due to (i) environmental issues, (ii) adaptability to recent developments in manufacturing, and (iii) cost-competitive market environment. In this regard, pot...
Further research and development in vinegar fermentation can lead to the discovery of new and innovative types of vinegar with enhanced flavors and health benefits. It is an exciting area of research that has the potential to contribute to the growth of the food and health industries. References ...
Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products[J]. Food and Fermentation Industries,2020,46(22):142−146,160. doi: 10.13995/j.cnki.11-1802/ts.024650 [23] 李新, 汪兰, 吴文锦, 等. 解冻、腌制方法对猪肉及香肠品质的影响[J]...
fermentation of said milk and addition of rennet to said cheese vat, so as to cause coagulation of said milk, thereby producing a coagulum; c) thermostatically heating or cooling said milk including said bacterial culture and said rennet to a temperature within said specific fermentation temperature...
This process has mainly been used in the digestate of dairy manure fermentation and innovations have been made to make it more suitable to the actual situations where it was implemented (Anwar and Tao, 2016; Jiang et al., 2014; Zeng et al., 2006). When the temperature of the digester ...
The process variables of wagashie, which are salt concentration, coagulant and fermentation time, were thus optimised using the Box Behnken design ... AB Arthur 被引量: 0发表: 2016年 Paste product and process for its preparation and use. A preferred composition (expressed as % by wt. of ...
There have been reported a process for producing a bran pickling composition by fermentation using a lactic acid bacterium, yeast and a Gram-negative bacterium such as a bacterium belonging to the genus Pseudomonas (Japanese Published Examined Patent Application No. 56852/82) and a process for prod...
Furthermore, using freeze-drying instead of the churning process traditionally used after fermentation resulted in the production of fermented butter-like food... T Tanaka,R Koizumi,T Irisawa,... - 《Food Preservation Science》 被引量: 0发表: 2015年 A study on the Pickling Process of "Tsukem...