Chinese sauerkraut pickling method
A sauerkraut and cabbage technology, applied in the field of sauerkraut pickling, can solve the problems of easy rotten vegetables, long fermentation time, heavy sour taste, etc., and achieve the effect of maintaining normal physiological functions, high content of lactic acid bacteria, and scientific and reasonable methods
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[0033] The following further describes the present invention with reference to the drawings and specific embodiments:
[0034] The pickling method of sauerkraut of the present invention includes the following steps:
[0035] 1) Vegetable preparation: first remove the fresh cabbage from the roots to the outer help, dry it in the sun until it wilts, and then remove the outer help and dead leaves;
[0036] 2) Hot dishes: In order to remove harmful microorganisms and pesticide residues, use a container on the fire, boil the water in the container to and keep it at a temperature of 90-100℃, and completely infiltrate the heart of the cabbage at a temperature of 90- In hot water at 100℃, blanch the cabbage for 1-2 minutes each time, and then scald the cabbage for 2-3 consecutive times after it is removed.
[0037] 3) Quick cooling and draining: Put the whole cabbage that has just been blanched quickly in cold water for 2-3 minutes, then remove it, put it on the curtain to drain the w...
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