Processing method for soaked, pickled product of vegetable

Abstract

The invention provides a method for processing pickled and salted vegetables, which changes the prior pickle processing technique in which salt is added at one time into a method that the salt is added step by step: after the vegetables are placed in a cellar-typed fermentation vat for seven to ten days, adding three to five percent of salt according to the mixture ratio, thus pure lactic acid fermentation is made fully in early fermentation, which helps the generation of lactic acid, increases the acidity of saline liquid, prevents the heterolactic fermentation, and improves the quality of products; meanwhile, a refined manufacturing procedure is added, which follows the fermentation step so as to further improve the quality and class of the pickled and salted vegetables. The pickled andsalted vegetables can not leave a plant without strict quality control and examination, thereby effectively ensuring the quality of products. The pickled and salted vegetables adopting the method arestable in quality and taste cool and crisp.

Description

technical field [0001] The invention relates to a processing method of pickled and pickled vegetables. Background technique [0002] Pickled and pickled vegetables are one of the non-staple foods that our people like. The existing traditional lactic acid fermentation process for processing pickled vegetables and pickled products is fermented in earthen pottery jars. The main problem is that the fermentation takes a long time, and the post-ripening period is about 1-3 months. The quality is not stable enough, and it is easy to appear. Problems such as the texture of vegetables becoming soft. The salt used in the traditional kimchi process is added at one time. Due to the high concentration of salt, it has an osmotic pressure above 6.18MPa, which has a strong inhibitory effect on normal lactic acid bacteria. Homolactic acid fermentation is affected, and the lactic acid content in the pickling solution is not ideal. level, and when the pH value of the pickling solution is hig...

AI Technical Summary

Problems solved by technology

The existing traditional lactic acid fermentation process for processing pickled vegetables and pickled products is fermented in earthen pottery jars. The main problem is that the fermentation takes a long time, and the post-ripening period is about 1-3 months. The quality is not stable enough, and it is easy to appear. Problems such as vegetable texture becoming soft

The salt used in the traditional kimchi process is added at one time. Due to the high concentration of salt, it has an osmotic pressure above 6.18MPa, which has a strong inhibitory effect on normal lactic acid bacteria. Homolactic acid fermentation is affected, and the lactic acid content in the pickling solution is not ideal. level, and when the pH value of the pickling liquid is higher than 4.5, other heteromorphic lactic acid fermentations (such as alcoholic fermentation and acetic acid fermentation) are prone to take effect, thereby affecting the quality of kimchi, making the flavor of kimchi products not good, and the texture becomes soft

In the traditional process, after the fermentation process is completed, it is directly eaten on the market without desalination, dehydration, brine filling, sterilization, etc., and the quality of kimchi cannot be fully guaranteed. Such kimchi has a high salt content and a strong taste. Consumers Long-term consumption of such kimchi can cause diseases such as high blood pressure, which is not conducive to human health

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