FIELD: food industry.
SUBSTANCE: method for producing fermented vegetable raw material provides preparing the recipe components, laying them, introducing the lactic acid bacteria sourdough and the fermentation, wherein the lactic acid bacteria are represented by the mixture of Lactobacillus brevis and Lactobacillus plantarum at the ratio of about 1:1.
EFFECT: invention provides to obtain fermented vegetable raw material in a wider range due to preserving the crisp texture.
5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING FERMENTED VEGETABLE RAW MATERIAL | 2015 |
|
RU2619281C2 |
| A METHOD FOR OBTAINING FERMENTED VEGETABLE RAW MATERIAL WITH CRISP CONSISTENCY | 2015 |
|
RU2620062C2 |
| METHOD FOR PREPARATION OF FERMENTED CABBAGE JUICE ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES | 2006 |
|
RU2339258C2 |
| STARTER FOR PICKLING FRUIT | 0 |
|
SU1805860A3 |
| METHOD OF PRODUCING PICKLED HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197823C1 |
| METHOD FOR PRODUCING OF FERMENTED VEGETABLE JUICE | 2002 |
|
RU2241356C2 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2200418C1 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197825C1 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197824C1 |
| APPLICATION OF NISIN-RESISTANT MUTANTS FOR REDUCTION OF POST-OXIDATION OF FOOD PRODUCTS | 2011 |
|
RU2579907C2 |
