Pickle preparation method

Abstract

The invention discloses a pickle preparation method. The method comprises the following steps: A, preparing raw materials, namely selecting 6-8CM long fresh fruit pods as raw materials, cleaning and removing bases of the fruits, putting the raw materials in a container, and pre-dipping in the container; B, mixing and blending, namely adding saline water with the concentration of 2-6 percent after the previous process, simultaneously adding pepper and ginger, boiling, cooling and adding a lactic bacterial culture; C, sealing a fermentation jar and fermenting, wherein the fermentation time is 36-72 hours, discharging the mixture out of the jar and cleaning after fermentation; D, detecting the salt content, namely controlling the salt to be not more than 3.5 percent, and if the salt content is extremely high, removing salt through running water; E, dehydration pressure, namely dehydrating until the moisture content is less than 90 percent; and F, filling, namely adding condiments according to the taste requirements, checking, filling, sealing and sterilizing. The pickle preparation method has the advantages that the fermentation time is extremely short, the strain purity is high, and the quality is easily controlled; the amount of harmful components is small; the retention period is prolonged; the processing period is short, and the harvest period is adapted; the aim of reducing the production cost is achieved; and the aims of energy conservation and emission reduction are achieved.

Description

[0001] technical field [0002] The invention relates to a pickle preparation method, which belongs to the technical field of food processing. Background technique [0003] Traditionally, kimchi is naturally fermented and fermented in a high-salt environment for a long time. This traditional preparation method is not easy to control the fermentation bacteria; the content of nitrite is high, which is unhealthy; [0004] The tender okra fruit (pod) is tender and lubricated, with a unique flavor and high nutritional value. It is comparable to ginseng but more suitable for daily food supplements than ginseng. It can be used for frying, cooking, cold dressing, canning, soup making and quick-freezing processing, etc. The young fruit also contains a viscous substance, which can help digestion, treat gastritis, gastric ulcer, protect the liver and enhance human endurance. Young leaves are also edible. The flowers, seeds and roots have curative effects on malignant sores and carbu...

AI Technical Summary

Problems solved by technology

[0005] However, there is no record of using okra to process kimchi in the prior art, and there is no mature experience in how to carry out fermentation processing. In addition, fresh okra has a short harvest period (30-40 days) and is not easy to exist, which affects its edible processing.