Method for processing pickled cabbage

Abstract

The invention discloses a method for processing pickled cabbage. The method comprises the following steps: (1) preparing a material, namely, selecting raw material cabbage, washing and cutting into pieces; (2) preheating the raw material cabbage which is cut into pieces in the step (1) to be 30 DEG C, putting into a container, adding warm water of 30-40 DEG C into the container till the water submerges the top of the cabbage, and subsequently sealing the container; (3) pickling, namely, putting the container into a temperature control room, setting the temperature of the temperature control room to be 30 DEG C, keeping the temperature constant for 120 hours, setting the temperature control room to be 35 DEG C, keeping the temperature constant for 96 hours, or setting the temperature of the temperature control room to be 40 DEG C, keeping the temperature constant for 72 hours, subsequently taking the container out of the temperature control room, and opening the container to obtain a finished pickled cabbage product. By adopting the method, the production efficiency in making the pickled cabbage is improved, the conventional pickled cabbage method needs more than 30 days, but the method only takes 3-5 days, so that the time is reduced by 25-27 days in each cycle period when being compared with that of a conventional method, the pickling time of the pickled cabbage is shortened, and as the pickling time is shortened, the color, the taste and the flavor of the processed pickled cabbage are better than those of pickled cabbage which is made by using a conventional process.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing method of sauerkraut. technical background [0002] Sauerkraut is a food that people like. The traditional method of processing sauerkraut is to take cabbage as an example. It is to put cabbage in an open container such as a large tank or a cement pool, and then add water to the container, add lactic acid bacteria, add salt, and add preservative sodium benzoate. , potassium sorbate, and vitamin C, after 30 to 50 days of fermentation, it is made into sauerkraut. Since the container such as a large tank or cement pool is in an open state and the fermentation time is long, sauerkraut is easily polluted by bacteria in the surrounding environment. Although salt can prevent sauerkraut from deteriorating and rotting, the disadvantage of adding salt is that the finished sauerkraut will lose its crispness. Reduce the mouthfeel of sauerkraut, vitamin C can make the color of sau...

AI Technical Summary

Problems solved by technology

Since the container such as a large tank or cement pool is in an open state and the fermentation time is long, sauerkraut is easily polluted by bacteria in the surrounding environment. Although salt can prevent sauerkraut from deteriorating and rotting, the disadvantage of adding salt is that the finished sauerkraut will lose its crispness. Reduce the taste of sauerkraut, vitamin C will make the color of sauerkraut products brownish yellow, and preservatives such as sodium benzoate and potassium sorbate are not good for human health