Low-salt low-nitrite Chinese cabbage fermentation processing technology

Abstract

The invention belongs to the field of deep Chinese cabbage processing, and particularly relates to a low-salt low nitrite Chinese cabbage fermentation processing technology. The technology comprises the following processing steps that 1, Chinese cabbage is washed thoroughly, water is drained off, fermentation auxiliary materials are smeared between cabbage leaves, the cabbage leaves are placed into a fermentation container and pressed tightly, and the fermentation container is sealed; 2, at the temperature of 20-25 DEG C, the fermentation time is not shorter than two weeks; or at the temperature of 15-20 DEG C, the fermentation time is not shorter than one month; 3, after fermentation is completed, fermented cabbage is obtained; 4, the fermented cabbage is processed, and sterilization is performed after packaging is performed to obtain a fermented cabbage product, wherein fermentation auxiliary materials are composed of, by weight, 2% of salt, 2-6% of glucose, 3-5% of hot pepper, 3-5% of garlic paste, 1-3% of tomato paste, 0.5-2% of shrimp paste and 0.2-0.8% of dried yeast powder.

Description

technical field [0001] The invention belongs to the field of deep processing of cabbage, in particular to a low-salt and low-nitrite fermented cabbage processing technology. Background technique [0002] Fermented vegetables are a way of preserving vegetables by using vegetables as raw materials and using the products produced by the activities of beneficial microorganisms. There are usually different production methods such as soaking, pickling, and sauce. It has a history of more than 3,000 years in our country. It was first seen in the "Book of Songs". Later generations named it "菹", that is, sauerkraut. At this time, the production process of pickles has appeared among the people. The more systematic and comprehensive introduction to the pickling process comes from "Qi Min Yao Shu" by Jia Sixie of the Northern Wei Dynasty. During the Tang Dynasty, pickled vegetables appeared. Great development, salted, vinegared and candied vegetable varieties have been recorded. Afte...

AI Technical Summary

Problems solved by technology

Although the addition of garlic and ginger reduces the nitrite content, the peak of nitrite content is still formed during the fermentation process. In order to reduce the peak of nitrite, it is necessary to prolong the fermentation cycle, increase the processing cost of fermented cabbage, and reduce the production efficiency.

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