Preparation method of salt-free pickled Chinese cabbages

Abstract

The invention belongs to the field of food processing, and in particular relates to a preparation method of salt-free pickled Chinese cabbages. The preparation method is characterized by comprising the following steps: preparing Chinese cabbages, cleaning and sterilizing a container, carrying out fixation on the Chinese cabbages, fermenting the Chinese cabbages and the like; the first-class salt-free pickle can be taken out and eaten after taking pickled Chinese cabbage mother liquor as primer, carrying out fixation with boiled water, pickling and fermenting for 3-5 days, wherein the fermentation period is very short. According to the preparation method of the salt-free pickled Chinese cabbages, table salt, an additive and a preservative are not fed into the salt-free pickled Chinese cabbages; the fermented pickled Chinese cabbages can be packaged in a vacuum way and sterilized or directly dried in the air, cut into pieces and prepared into dried pickled Chinese cabbages; the salt-free pickled Chinese cabbages can be eaten at any time, and the storage time of the salt-free pickled Chinese cabbages reaches more than 12 months.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of salt-free sauerkraut. Background technique [0002] Sauerkraut is a traditional fermented food made from fresh vegetables and fermented by microorganisms, and it is a kind of kimchi. In the past, many traditional pickles and salted vegetables had high salt content in order to ensure long-term edible use. However, more than 5% of salt is generally considered "high salt" in the world. Excessive salt intake can lead to cardiovascular disease, bone disease, cancer, high Risks such as blood pressure. The per capita salt intake in China is about 10.7g, which is much higher than the 5g and 6g standards recommended by WHO and the Chinese Food and Nutrition Society, and pickles are also one of the sources of high salt intake. [0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw m...

AI Technical Summary

Problems solved by technology

[0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw materials is generally 10%-20%, and the amount of salted water reaches 40%-60%. The production of kimchi is about 10,000 tons, the amount of salt left in the vegetables is about 300-800 tons, and the amount of salt in the salted water and desalinated water is about 5,000-6,400 tons. If there is no salt recovery, this part of the salt will be with the salted water. It will cause great harm to the environment, and at the same time, it will cause great economic losses to the enterprise. It is not only a serious waste of resources, but also a serious harm to the environment.

[0004] In recent years, there have been reports in my country that various methods have been used to recycle the technology and methods of pickle saline water, but these have not fundamentally solved the problem.

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