Cabbage curing food and curing method thereof

Abstract

The invention provides a cabbage curing food and a curing method thereof. The cabbage curing food is prepared from the following materials in parts by weight: 100-110 parts of cabbages, 10-15 parts of white spirits, 5-8 parts of white sugar, 100-110 parts of pickled cabbage mother water, 15-20 parts of salt, 4-5 parts of lactic acid bacteria seeds, 15-20 parts of skimmed acidophilus milk, 15-20 parts of jam, 5-8 parts of pepper and 3-4 parts of conical redpepper fruit, wherein the pickled cabbage mother water is liquid obtained through filtration by soaking a certain amount of salt and lemons into distilled water for 15-30 days. The curing method provided by the invention prevents the traditional preservative agent from injuring a body due to excessive use by preparing the pickled cabbage mother water by substituting the lemons for a preservative agent used for preparing the traditional curing food. In addition, the curing method provided by the invention achieves the effects of sterilization and disinfection by carrying out presoaking treatment on the cabbages before curing, prevents the cabbages from being dehydrated and reduced in freshness and crispness, shortens the curing time of the cabbages and enhances the taste and nutritional value of the cabbage curing food by using the jam and the acidophilus milk in a curing process.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a pickled cabbage product and a pickling method thereof. Background technique [0002] The pickling process of traditional pickled products includes selecting raw materials, cleaning, cutting into pieces, putting in jars, putting fermented liquid, fermenting and fermenting completion. If you do not pay attention to the proportion of rhizomes when selecting raw materials, the taste and crispness of pickled products will be greatly reduced, and if the proportion of leaves is too large, the ingredients for pickling will be wasted and the edibility of pickled products will be reduced. If the cabbage is not pre-soaked before loading into the altar, there will be two problems: one is that the cut pieces may contain many bacteria, which will affect the next stage of fermentation in the altar; Placed in a high-salinity environment, causing the cabbage to dehydrate rapidly and soften, affecti...

AI Technical Summary

Problems solved by technology

If you don’t pay attention to the proportion of rhizomes when selecting raw materials, the taste and crispness of the pickled products will be greatly reduced, and if the proportion of leaves is too large, the pickling ingredients will be wasted and the edibility of the pickled products will be reduced.

If the cabbage is not pre-soaked before loading into the altar, there will be two problems: one is that the cut pieces may contain many bacteria, which will affect the next stage of fermentation in the altar; Placed in a high-salinity environment, causing the cabbage to dehydrate rapidly and soften, affecting the freshness and crispness of pickled cabbage

[0004] The taste of traditional pickles is very monotonous, only sour and salty. How to add fresh fruit flavor or milk flavor to pickles, increase the taste and aroma of pickles, and increase the taste of pickles The content of lactic acid bacteria in food is beneficial to human health is an urgent problem to be solved