Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109/ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.