Precise Kimchi Method

Abstract

The invention discloses an accurate pickling method which comprises the following steps: a, sub-packaging salt according to the pickling equivalent weight; b, measuring the capacity of a target pickling space; c, adding the sub-packaged salt with the total pickling equivalent weight equal to the capacity of the target pickling space; d, adding salt-free food materials or / and fresh water into a pickling container to enable the water level of pickled vegetables to reach a target pickling water level. The invention further discloses a function relation among the pickling equivalent weight, the usage amount of the salt and the target salt content of the finished pickled vegetables, and the salt content of the finished pickled vegetables after fermentation can be accurately controlled, especially the salt content of the pickled vegetables after continuous fermentation can be stably controlled. The fermentation quality is greatly improved, the safety of the pickling method is improved, and the discharge of waste water is reduced. The accurate pickling method can be used for a family to prepare safe pickled vegetables, also can be used for industrially producing high-quality pickled vegetables, provides a quantitative basis for scientific research of the pickled vegetables, and is environment-friendly and low-carbon.

Description

Technical field [0001] The invention relates to a pickling method, in particular to a precise pickling method capable of accurately controlling the salt content of finished pickles. Background technique [0002] At present, the known method for pickling vegetables is to prepare a fixed solution of salt (sodium chloride) and fresh water in a certain proportion, and this solution is often called pickle brine. Then put the above-mentioned solution (pickle brine) and the ingredients to be brewed into the kimchi container, and soak the ingredients with the above-mentioned solution (pickle brine). After pickling and fermenting for a period of time, the finished kimchi containing salt is produced. Kimchi is a traditional healthy food with a history of more than two thousand years and has a unique flavor. China, Germany, France, and Spain all have the habit of making and eating pickles. However, modern research shows that pickles often accumulate harmful substances such as nitrit...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiency that the existing pickling method cannot accurately control the salt content of the finished pickle, the present invention provides a precise pickle method, which can not only make the finished pickle contain salt after pickling and fermentation, but also accurately control the salt content of the finished pickle. Salt content of kimchi

Images