Lees Chinese cabbage production technique

Abstract

The invention relates to a food processing technique, especially a lees cabbage production technique, comprising the following steps: cleaning Chinese cabbage, blanching the Chinese cabbage in hot water, encasing the blanched Chinese cabbage into a container, uniformly scattering rice wine lees on the Chinese cabbage, capping and marinading, uncapping, detecting and vacuumizing. The food processing technique has features of norm production process and long product keeping time.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a production technology of bad cabbage. Background technique [0002] Poor cabbage is a processed food produced in Guilin, Guangxi, which uses pakchoi as raw material. The general production method is pickling in small workshops or households. The production process is not standardized, the storage time is short, and it is not easy to transport long distances. Contents of the invention [0003] The purpose of the present invention is to avoid the disadvantages of the above-mentioned prior art and provide a kind of production technology of Chinese cabbage suitable for large-scale production and long storage period. This kind of bad cabbage production technology is to wash the raw pak choy first, blanching it in hot water, put it into a container, sprinkle rice wine distiller's grains evenly, cover it, seal it and marinate it, and vacuum pack it after opening the cover for inspecti...

AI Technical Summary

Problems solved by technology

[0002] Bad cabbage is a processed food produced in Guilin, Guangxi, which uses pakchoi as raw material. The general production method is small workshops or family pickling. The production process is not standardized, the storage time is short, and it is not easy to transport long distances.