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Pickling method for pickled cabbages

A technology of sauerkraut and green vegetables, applied in the direction of food science, etc., can solve the problems of difficult industrial production, perishable, large amount of bacteria, etc., and achieve the effect of scientific and reasonable production method, beneficial to human health, and high content of lactic acid bacteria

Inactive Publication Date: 2017-06-27
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the limited number of lactic acid bacteria, the fermentation period is long and the quality control is difficult, and because there are many bacteria involved in the fermentation, sometimes the amount of miscellaneous bacteria is large, not only can not produce a sour aroma but will produce a sour smell, so sauerkraut is used for a long time. For a long time, it has been the traditional family-style production of home-made food, which is difficult to use in industrial production.
Even if the traditional sauerkraut is successfully pickled, its shelf life is very short, it is easy to deteriorate, and it has an unpleasant smell
In addition, there are many sauerkraut varieties on the market that are made with acetic acid. This kind of sauerkraut has a bad taste and is pungent. At the same time, its acidity will drop rapidly, and the taste is very poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for pickling sauerkraut, comprising the following steps:

[0027] (1) material preparation

[0028] Select the freshly picked fresh vegetables, remove the old ribs, old leaves and diseased leaves, then clean the sediment and sundries on the vegetables, and use hot water to remove harmful microorganisms and residual pesticides, among which The temperature of the hot water used is 90°C, put the vegetables into the water completely for 1 minute, repeat 3 times;

[0029] (2) Set up an altar

[0030] Place the processed vegetables in layers in the altar until it is full, and sprinkle a uniform layer of salt between each layer of vegetables, wherein the thickness of each layer of vegetables is 1 cm, and the thickness of each layer of salt is 0.3 cm;

[0031] (3) Water injection and storage

[0032] Inject 1 / 3 of the volume of water into the jar filled with green vegetables, then add vitamin C in the ratio of 1kg of green vegetables to 10kg of vitamin C, add lactic...

Embodiment 2

[0036] A method for pickling sauerkraut, comprising the following steps:

[0037] (1) material preparation

[0038] Select the freshly picked fresh vegetables, remove the old ribs, old leaves and diseased leaves, then clean the sediment and sundries on the vegetables, and use hot water to remove harmful microorganisms and residual pesticides, among which The temperature of the hot water used is 95°C, and the vegetables are completely placed in the water for 90 seconds, repeating 3 times;

[0039] (2) Set up an altar

[0040] Place the treated vegetables in layers in the altar until it is full, and sprinkle a uniform layer of salt between each layer of vegetables, wherein the thickness of each layer of vegetables is 3 cm, and the thickness of each layer of salt is 0.8 cm;

[0041] (3) Water injection and storage

[0042] Inject 1 / 2 of the volume of water into the jar filled with green vegetables, then add vitamin C in the ratio of 1kg of green vegetables to 10kg of vitamin C...

Embodiment 3

[0046] A method for pickling sauerkraut, comprising the following steps:

[0047] (1) material preparation

[0048] Select the freshly picked fresh vegetables, remove the old ribs, old leaves and diseased leaves, then clean the sediment and sundries on the vegetables, and use hot water to remove harmful microorganisms and residual pesticides, among which The temperature of the hot water used is 100°C, put the vegetables into the water for 2 minutes, repeat 3 times;

[0049] (2) Set up an altar

[0050] Place the treated vegetables in layers in the altar until it is full, and sprinkle a uniform layer of salt between each layer of vegetables, wherein the thickness of each layer of vegetables is 4 cm, and the thickness of each layer of salt is 1.5 cm;

[0051] (3) Water injection and storage

[0052] Inject 2 / 3 of the volume of water into the jar filled with vegetables, then add vitamin C in the ratio of 1kg of vegetables to 10kg of vitamin C, add lactic acid bacteria in the r...

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Abstract

The invention discloses a pickling method for pickled cabbages. The method comprises the following steps: (1) preparing materials, namely selecting fresh picked green vegetables and cleaning; (2) putting into a jar, namely placing the treated green vegetables into the jar in layers till filling up; (3) injecting water, sealing and storing, namely injecting clean water, of which the volume is 1 / 3-2 / 3 of the volume of the jar, into the jar filled with the green vegetables, adding vitamin C at the ratio of 1kg green vegetables to 10mg vitamin C and adding lactic acid bacteria at the ratio of 1kg green vegetables to 1mg lactic acid bacteria; and (4) secondarily processing, namely opening the jar and taking out the pickled green vegetables, adding seasoning, such as, pepper, chili, ginger slice and garlic, and starting to seal, thereby acquiring the edible pickled cabbages after 10-15 days. The pickling method for pickled cabbages provided by the invention is scientific and reasonable; the pickled cabbages pickled according to the pickling method for pickled cabbages provided by the invention are rich in nutrition, tender, sour, fragrant, appetizing and beneficial to human health; various vegetables can be pickled; the pickling method can be applied to industrial production; the pickled cabbages are low in cost, tastes nice and has wide market prospect.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for pickling sauerkraut. [0003] 【Background technique】 [0004] Sauerkraut is sour, mellow, light and refreshing, rich in nutrients such as lactic acid bacteria and dietary fiber, and does not contain preservatives and pigments. At the same time, sauerkraut can retain the original vegetable nutrients during the preparation process, rich in vitamin C, amino acids, Nutrients such as dietary fiber. Therefore, sauerkraut is not only nutritious, but also a green and natural healthy food. [0005] The traditional sauerkraut pickling method is: wash the fresh vegetables and put them in a specific container, and rely on a small amount of lactic acid bacteria attached to the vegetable leaves and container walls to ferment naturally, because of the type of bacteria attached to the vegetable leaves and container walls The taste of the finished dishes pickled is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 柳培健
Owner 柳培健
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