Vegetable low-salt preserving method

Abstract

The invention discloses a vegetable low-salt preserving method; vegetable raw material is pre-dehydrated in a dehydration vessel by 3-6 percent (vegetable weight) of salt to obtain dehydrated vegetable and dehydration liquid, the dehydration liquid containing salt, glucose, calcium chloride and hot pepper is added in a preserving vessel for being used as the preserving liquid of the dehydrated vegetable, and then the dehydrated vegetable is compacted, sealed and preserved by the preserving liquid, the preserving can be carried out for more than 12 days, and then solid liquid separation is carried out to obtain the preserved vegetable and the preserving juice, the preserving juice is settled, filtered, blended, packaged and sterilized to obtain nutrition sauce, the preserved vegetable is processed, seasoned, packaged and sterilized to obtain the crisp and savory preserved vegetable, and the obtained nutrition sauce is full of nutriments; the preserving method has low preserving cost, high production efficiency and low environment pollution, and the obtained preserved vegetable is crisp and savory and the obtained nutrition sauce is full of nutriments.

Description

technical field [0001] The invention relates to vegetable pickling technology, in particular to a low-salt pickling method for vegetables. Background technique [0002] Pickles, kimchi, pickled mustard and wormwood etc. after the vegetables are pickled are traditional popular foods that are loved by the people. The traditional pickling method of vegetables is usually pickled with high salt (salt content reaches 11-17%). When eating or further processing, the pickled vegetables need to be rinsed with water, which leads to the loss of some nutrients of the vegetables with the rinse. salt water pollutes the environment. The low-salt pickling of vegetables (below 7% salt content) is the technology that develops in recent years, as authorized announcement number is CN1454509, and the name is called the invention patent of the pickling process of a kind of pickled mustard, just discloses with salt content 3~ 5% Salt Roll or Shake Pickling Technique in Fermenters. The publicatio...

AI Technical Summary

Problems solved by technology

Although the above two methods save the rinsing process of high-salt pickling, the pickled juice cannot be used, and all the pickled juice must be discharged, which will also cause environmental pollution

The pickling process of mustard mustard needs special rolling or shaking equipment for rolling or shaking, which increases the production cost and labor intensity, and the pickling cost is relatively high

The mustard low-salt bio-fermentation technology needs to separate, screen, purify, cultivate and inoculate specialized fermentation microorganisms. The production process is complicated, the conditions are high, the production cost increases greatly, and the pickling cost is even higher