Method for processing pickled cabbage

A processing method and technology of sauerkraut, applied in application, food preparation, food science, etc., can solve problems such as unfavorable health, brownish yellow color of sauerkraut finished products, loss of brittleness of sauerkraut finished products, etc., shortening the brewing time and improving the brewing efficiency. The effect of shortening the time and improving production efficiency

Inactive Publication Date: 2014-12-10
张子飚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] ①. Material preparation: select cabbage as the raw material, pick and clean it, then cut it into pieces, and cut it into geometric shapes suitable for commercial needs;

[0013] ②. Soak the vegetables obtained in step ① in 30°C constant temperature water to preheat, pick up the preheated vegetables and immediately put them into a plastic box that meets food hygiene requirements, and add 30°C warm water to the plastic box until the water surface is submerged Vegetables, buckle the upper cover of the plastic box, press down the side lock to seal the plastic box;

[0014] ③, acid system, put the sealed plastic box in the temperature control room, the temperature control room is a constant temperature of 30 ℃, after 120 hours of heat preservation, take out the box, open the top cover of the box to obtain the finished product of sour cabbage, the finished product of sour cabbage The color is jade white, slightly transparent, the taste is crisp, sour and delicious.

Embodiment 2

[0016] ①. Prepare ingredients: choose radish as the raw material, wash it, cut the processed vegetables into pieces, and cut them into geometric shapes suitable for commercial needs;

[0017] ②. Soak the radish obtained in step ① in 30°C constant temperature water to preheat. Pick up the preheated vegetables and put them into the fermenter immediately. Add 40°C warm water to the fermenter until the water is covered with vegetables The upper cover is sealed;

[0018] ③Acid system: Put the fermenter in a temperature-controlled room with a constant temperature of 40°C and keep it warm for 72 hours. Then take out the fermenter and cool it naturally. good.

Embodiment 3

[0020] ①. Prepare ingredients: choose peppers as raw materials, wash them, and cut the washed peppers into slices for later use;

[0021] ②. Choose a food glass bottle with a sealed cover. Soak the pepper in step ① in 30°C constant temperature water until the temperature of the water is the same. Pick up the pepper and put it into the glass bottle immediately, and add to the glass bottle. Warm water at 35°C until the water is dry, then tighten the cap to seal the glass bottle;

[0022] ③Acid system: Store the glass bottle in a temperature-controlled room with a constant temperature of 35°C. After 96 hours of heat preservation, take out the glass bottle and let it cool naturally. After opening the bottle, you can get the finished product of sour pepper dish, which is purely sour and crisp Refreshing.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 张子飚张着着
Owner 张子飚
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