Chinese sauerkraut pickling method

Abstract

The invention discloses a Chinese sauerkraut pickling method which is characterized by comprising the steps of preparing vegetables, heating the vegetables, quickly cooling and drying the vegetables, putting the vegetables into a pot, adding water, adding vitamin C, adding lactic acid bacteria, compacting, fermenting in the pot and the like. According to the Chinese sauerkraut pickling method, the pickling time is short; nutritional components of the original Chinese cabbages are furthest retained; Chinese sauerkraut is enriched with the nutritional substances such as the vitamin C, ammonia acid, organic acid and dietary fibers; by the adoption of the clean and sanitary pickling method, the Chinese sauerkraut contains a large amount of edible nutritional components; natural plant enzymes can be produced in a pickling process, so that the effect of keeping the normal physiological function of the gastrointestinal tract can be achieved; furthermore, the upper parts of the Chinese sauerkraut are jade white, and the Chinese sauerkraut leaves and the heart of the Chinese sauerkraut are slightly yellow, so that the tender feeling is achieved; the Chinese sauerkraut tastes sour and delicious and can stimulate the appetite. The method is scientific and reasonable; the content of lactic acid bacteria is high, so that the Chinese sauerkraut can be quickly fermented, and the phenomenon that the health of a human body is harmed as amine substances are produced in the initial stage of fermentation due to high harmful bacteria content and nitrite amine is produced under the reaction between the amine substances and nitrite in the later stage of the fermentation is avoided; furthermore, the production of the nitride can be reduced because the content of the lactic acid bacteria is high.

Description

technical field [0001] The invention relates to a method for pickling sauerkraut. Background technique [0002] In my country, sauerkraut is a pickled dish that people, especially Northeast people, like to eat. Because the lactic acid bacteria in sauerkraut are anaerobic fermentation, and the lactic acid bacteria in the lactic acid bacteria can decompose most of the lactose into lactic acid, and a small part into alcohol. The two react to form esters with aromatic odor, which can stimulate the appetite and promote body fluid. The sauerkraut is sour and fragrant, with a pure taste. Moreover, the bifidobacteria and lactic acid bacteria in sauerkraut can not only inhibit gene mutation and prevent cancer, but also eliminate some carcinogens and control the growth of tumors. Can pickle sauerkraut well, it will be unhealthy to eat. If the content of nitrite in 1kg of sauerkraut exceeds 150mg, it will cause poisoning. Nitrite can change hemoglobin in the blood into methemoglob...

AI Technical Summary

Problems solved by technology

[0010] Raw sauerkraut pickling method is the most primitive pickling method, but it is easy to rot, and the fermentation time is long, and the water must be continuously scooped out during the fermentation process, otherwise the water will overflow, and the pickled sauerkraut will be dark in color and taste not very good. Strong sour taste and lack of aroma

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