Organic pickled tuber mustard and preparation method for same
A pickled green vegetable and organic technology, applied in the field of organic pickled green cabbage and its preparation, in the field of Sichuan pickled vegetables, can solve the problems of uncontrollable processing, excessive preservatives, unstable flavor and quality in the processing process, and achieve a narrowing and strengthening of changes in technical indicators. Fermentation process, the effect of improving biosafety
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Embodiment 1
[0041] Example 1 Fermentation of 10 tons of organic pickled vegetables and vegetable embryos
[0042] Choose a 10-ton pickling pool to clean and put it for later use, put a plastic circulation cylinder at the corner of the pool, punch holes no more than 1 / 3 of its length, and the holed part is at the bottom of the pool. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 6.00% of the raw material, that is, the total amount is 600kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 100g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the brine circulation process is ...
Embodiment 2
[0043] Example 2 50 tons of organic pickled green vegetables and vegetable embryos fermented and produced
[0044] Select a 50-ton pickling pond to clean and put it for later use, put a plastic circulation cylinder in a corner of the pond, punch holes no more than 1 / 3 of its length, and have holes at the bottom of the pond. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 8.00% of the raw material, that is, the total amount is 4000kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 500g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the salt water circulation p...
Embodiment 3
[0045] Example 3 120 tons of organic pickled vegetables and vegetable embryos fermented and produced
[0046] Select a 120-ton pickling pool to clean and put a plastic circulation cylinder at the corners of the two opposite pools, punch holes no more than 1 / 3 of its length, and the holed part is at the bottom of the pool. Put fresh organic vegetable raw materials directly into the pool, and sprinkle non-iodized salt while entering the pool. The amount of salt used is 10.00% of the raw materials, that is, the total amount is 12000kg. At the same time, a layer of raw materials is splashed or sprayed with a layer of direct-injection lactic acid bacteria activation solution. The amount of direct-injection lactic acid bacteria dry powder is calculated as 0.10 / 10,000 vegetable raw materials, that is, the total amount is 1200g. Dissolve it in warm water or pickling water at about 30°C and let it stand for 30 minutes to become the activation solution. Then, the brine circulation proc...
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