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A cabbage weight-to-weight ratio technology, applied in the pickling field of cabbage, can solve the problems of vitamin loss and high nitrite content, and achieve the effect of promoting intestinal peristalsis, reducing nitrite content, and bright color
Inactive Publication Date: 2015-03-04
南宁市绿宝食品有限公司
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Problems solved by technology
[0006] In order to solve the problems of loss of vitamin C in the process of pickled vegetables in the background technology, containing more oxalic acid and calcium so that calcium oxalate is formed in the human body and the content of nitrite in pickled vegetables is too high, the invention provides a high-quality pickled vegetable A preparation method, in particular to a method for pickling cabbage
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Embodiment 1
[0028] Pickle cabbage using the traditional method of pickling:
[0029] Pick 500g of fresh cabbage, clean them, tear the pieces and place them in the sun to dry;
[0030] Put the dried cabbage in the altar, add 100g of salt, 40g of sugar, and add yeast;
[0031] Seal the altar and marinate for 30 days; the pickled cabbage is sour and astringent, with a nitrite content of 19 mg / kg, which meets the national standard. The storage time is 15 days, and flowers will bloom after 15 days.
Embodiment 2
[0033] 1) Pick 500g of fresh cabbage, wash them, tear the slices and put them in a pot to blanch for 1 minute;
[0034] 2) Dry the blanched cabbage indoors in the shade. When the water content reaches 5%, sprinkle 50g of dry spirulina powder on the surface of the cabbage, steam for 5 minutes, cool to room temperature, add salt and lactic acid bacteria and heat to 30°C , sealed and fermented at constant temperature for 4 hours;
[0035] 3) Put the fermented cabbage in step 2) into the jar, then add 150g of salt, 50g of lemon juice, and 50g of sugar in sequence, stir evenly, seal the jar and marinate for 7 days, stir and add 10g of lignin, 3g of garlic juice and 3g ginger juice, sealed and marinated for 7 days;
[0036] 4) During the second sealing of the altar in step 3), open the altar and stir once every 5 days. When marinating for 15 days, add 15g of orange juice and stir, and marinate for 7 days.
[0037] The pickled cabbage tastes crisp and crisp. After 12 days of pickli...
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Abstract
The invention relates to the field of pickling of foods and particularly relates to a pickling method of cabbages. The pickling method comprises the following steps: carrying out hot blanching, carrying out early-stage fermentation, carrying out middle-stage fermentation and carrying out post-stage fermentation. The cabbages pickled by adopting the raw materials and the method provided by the invention is unique in taste, short in pickling time and low in nitrite content; and the potential safety hazard to consumers, caused by the fact that calcium oxalate is crystallized and deposited in a urinary system to form calculus, is not caused.
Description
technical field [0001] The invention relates to the field of food pickling, in particular to a pickling method for cabbage. Background technique [0002] Kimchi refers to vegetables in a certain concentration of salt solution, with the help of microorganisms naturally attached to its surface or artificially inoculated lactic acid bacteria, etc., using fermentable sugars and other nutrients in vegetables to ferment to produce acid, while using the high osmotic pressure of salt , jointly inhibit the growth of other harmful microorganisms in kimchi, and also form a special flavor of fermented products accompanied by a series of biochemical reactions such as ethanol and acetic acid fermentation. Because of its simple processing method, low cost, crisp and refreshing taste, sour and salty taste, it can increase appetite and is very popular among people. [0003] In addition, kimchi also has the health care and medical effects of preventing arteriosclerosis, inhibiting the growth...
Claims
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Application Information
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