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A Pickling Method for Improving the Quality of Pickled Cabbage
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A sauerkraut, quality technology, applied in food science and other directions, can solve the problems of poor color, taste, brittleness, cumbersome inoculation process, and few amino acids, and achieve the effect of rich taste, simple process, and moderate sour taste.
Active Publication Date: 2018-02-13
长春市朱老六食品股份有限公司
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In addition, cabbage itself has less sugar and protein, so the amino acid produced is relatively less, the umami taste is insufficient, and the color, taste and crispness are not good
[0004] Pickling sauerkraut with yellow pulp water can improve the flavor and quality of sauerkraut, but the inoculation process is too cumbersome, and the addition ratio of yellow pulp water, sauerkraut pickling temperature and other factors have a significant impact on the quality of sauerkraut, which needs to be optimized
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Embodiment 1
[0027] Example 1 Pickled sauerkraut with yellow pulp and water
[0028] (1) Sterilize the yellow pulp water at 121° C. for 15 minutes by high-pressure steam;
[0029] (2) Seal the yellow slurry water after step (1) sterilization at normal temperature for 12 hours, and perform anaerobic treatment;
[0030] (3) Pack 400 kg of cleaned cabbage and 8 kg of salt in the pickling pool, add 400 L of water until the cabbage is submerged; add 100 L of yellow slurry water sealed in step (2); close the pickling pool, add water to a distance of 20 cm from the pickling pool cover, Water pressure seal; sealed water is replaced every 3 days;
[0031] (4) Pickling temperature of sauerkraut is 20 DEG C, pickle for 27 days to get mature sauerkraut.
Embodiment 2
[0032] Example 2 pickled sauerkraut in yellow pulp water
[0033] (1) Sterilize the yellow pulp water at 121° C. for 20 minutes by high-pressure steam;
[0034] (2) Seal the yellow slurry water after step (1) sterilization at normal temperature for 24 hours, and carry out anaerobic treatment;
[0035] (3) Put 400kg of washed cabbage and 8kg of salt in the pickling tank, add 400L of water until the cabbage is submerged; add 133.3L of the yellow slurry water sealed in step (2); close the pickling tank, add water to a distance of 20cm from the cover of the pickling tank , hydraulically sealed; the sealed water is replaced every 3 days;
[0036] (4) The pickling temperature of sauerkraut is 28°C, and pickled for 21 days to obtain mature sauerkraut.
Embodiment 3
[0037] Example 3 pickled sauerkraut in yellow pulp water
[0038] (1) Sterilize the yellow pulp water at 121° C. for 18 minutes;
[0039] (2) Seal the yellow slurry water after step (1) sterilization at normal temperature for 48 hours, and carry out anaerobic treatment;
[0040] (3) Put 400kg of washed cabbage and 8kg of salt in the pickling tank, add 400L of water until the cabbage is submerged; add 171.4L of the yellow slurry water sealed in step (2); close the pickling tank, add water to a distance of 20cm from the cover of the pickling tank , hydraulically sealed; the sealed water is replaced every 5 days;
[0041] (5) Pickling temperature of sauerkraut is 30°C, pickling for 18 days, then mature sauerkraut is obtained.
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Abstract
The invention discloses a pickling method for improving sauerkraut quality, and belongs to the technical field of pickling of sauerkraut. The pickling method for improving the sauerkraut quality comprises the following steps: (1) sterilizing yellow serofluid; (2) sealing the yellow serofluid sterilized by the step (1); (3) adding salt and water into to-be-pickled vegetables, adding the yellow serofluid sealed by the step (2), and sealing; and (4) pickling at 20-30 DEG C for 20 days or so. According to the pickling method, the yellow serofluid with the volume accounting to 20-30% of the total pickling liquid volume without addition of lactic acidbacteria, the to-be-pickled vegetables are not blanched, the process is simple, the production cost is reduced; when the sauerkraut is pickled maturely, the nitrite content is decreased to 0.21mg / kg, the sauerkraut is more security to eat; the pickled sauerkraut is yellow and white in color, fresh and crisp in taste, moderate and soft in sour smell, and rich in aroma.
Description
technical field [0001] The invention relates to a pickling method for improving the quality of sauerkraut, in particular to a method for improving the quality of sauerkraut pickled with yellow pulp water, and belongs to the technical field of pickling pickled cabbage. Background technique [0002] In the factory production of sauerkraut industry, most manufacturers use temperature and salinity to control the fermentation of lactic acidbacteria. Those who use temperature often use underground cellars to reduce the temperature, so that the pickling temperature is lower than the outdoor temperature, so as to carry out low-temperature fermentation. The disadvantage is that the bacteria cannot be controlled, and the temperature control is limited. The remedy is to press the cabbage below the liquid level, but the pickle is still in contact with the air. While the lactic acid bacteria are producing, The mold on the surface of the pickling solution is also growing and multiplying...
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