Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable

Abstract

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

Description

technical field [0001] The invention relates to a method for preparing pickled vegetables with vinegar, in particular to a method for preparing pickled vegetables with multi-vinegar, low-salt and slightly fermented vinegar. Background technique [0002] Vinegar pickles, pickles, sauerkraut and pickles are dishes that people like to eat, but people are still pickling vinegar pickles, pickles, sauerkraut and pickles in the traditional way at present. Traditional pickles and pickled vegetables have high salt content, which can cause damage to certain organs of the human body, such as the kidneys and cardiovascular system, and are prone to high blood pressure and heart disease. Traditional sauerkraut and kimchi are fermented products with high nitrite content, which is easy to cause cancer. Therefore although the traditional pickled vegetables in vinegar sauce are dishes that people like to eat, modern people keep them at a respectful distance because they do not meet the moder...

AI Technical Summary

Problems solved by technology

Therefore, although the traditional pickled vegetables in vinegar sauce are dishes that people like to eat, they are kept at a respectful distance by modern people because they do not meet the modern healthy dietary standards, and related production companies have not been able to do much.

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