The invention relates to the field of
food technology, especially to a
pickling fermentation method of Chinese sauerkraut and a
processing technology thereof. Raw materials for the
pickling fermentation method of Chinese sauerkraut and the
processing technology comprise 200-400 g of Chinese sauerkraut, 400-500 g of streaky pork, 100-300 g of blood sausage, 100-150 g of pork bone, 90-110 g of bean curd, 40-60 g of vermicelli, 30-50 g of green Chinese onion, 5-10 g of ginger, 2-5 g of Chinese prickly ash, 4-7 g of anise, 10-12 g of
cassia, 4-6 g of
myrcia, 9-12 g of salt, 10-30 g of chili oil and 7-12 g of
monosodium glutamate. The above raw materials are processed according to the following steps: putting the raw materials into a tank; adding auxiliary materials; pressing the tank; sealing the tank; fermenting; and
drying. By the
pickling fermentation method of Chinese sauerkraut and the
processing technology thereof, the product is
ready to eat after heated without adding any
preservative. The product meets modern people's requirements on a rapid
pace of life. The Chinese sauerkraut fermented by the method has pure sour
flavor, mellow taste, moderate acidity and rich fragrance of Chinese sauerkraut, has no peculiar smell, has good
brittleness, has complete shape without damage, has short fermentation period, and has low content of
nitrite. The raw materials are easily available, and the technology is simple.