Instant preserved flowering cabbage and production method thereof

Abstract

The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and/or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq/kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to instant plum vegetables and a production method thereof. Background technique [0002] Mei Cai is a specialty of Huizhou, Guangdong, also known as "Huizhou Tribute Cuisine". The fresh plum vegetables used by rural people are made through multiple processes such as drying, selection, and floating salt. The color is golden, the aroma is tangy, sweet and refreshing, not cold, dry, wet, or hot. , It can be used as ingredients to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. The cultivation of plum vegetables has a history of nearly 400 years. At present, the planting area of ​​plum vegetables has reached more than 60,000 mu, and the annual output exceeds 100,000 tons. In 1995, Huizhou City was awarded the reputation of "China's hometown of plum vegetables" by the Minis...

AI Technical Summary

Problems solved by technology

[0003] Preserved vegetables are as famous as pickled mustard and pickled vegetables. They are the three famous traditional pickled vegetables in my country. As a traditional industry, its processing level still stays at the stage of traditional manual operations, and there are generally poor environmental sanitation conditions, extensive management, and production processes. The process control is not strict enough, and the product quality is unstable. In particular, there is a common problem between pickled vegetables and other pickled vegetables - the detection rate of nitrite is high, and the nitrite content is easy to exceed the hidden danger, especially When the raw materials are not fresh, the environmental sanitation conditions are poor, and the process parameters are not strictly controlled, spoilage microorganisms can easily reproduce in large numbers and cause abnormal fermentation, threatening the quality and safety of products

These have affected the deep processing and utilization of plum vegetables