Low-nitrite-content pickled vegetable salt

Abstract

The present invention discloses low-nitrite-content pickled vegetable salt and belongs to the technical field of food processing. The low-nitrite-content pickled vegetable salt consists of the following materials in parts by weight: 70-90 parts of edible salt, 20-30 parts of glucose, 0.01-0.10 part of lactobacillus plantarum, 0.01-0.10 part of calcium lactate, 5-8 parts of perilla frutescens powder, 8-12 parts of green tea powder, 0.01-1 part of citric acid and 0.01-1 part of malic acid. The edible salt is in scientific compatibility with the natural green plants of the perilla frutescens powder and green tea powder. Each of the components has synergistic effects, so that the unique natural preservative factors in the perilla frutescens and green tea powder play the best effects. In the manufacture processes of the pickled vegetables, the low-nitrite-content pickled vegetable salt can supplement the needed salt contents, can also inhibit the growth of bacteria, molds, yeasts and other infectious microbes, thus achieves the function of effectively reducing the nitrite content in the pickled vegetables, and improves the safety of the edible pickled vegetables.

Description

technical field [0001] The invention relates to low-nitrite pickle salt, which belongs to the technical field of food processing. Background technique [0002] Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to suppress spoilage microorganisms. Kimchi uses low-concentration brine or a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be Can achieve the purpose of long-term storage. The salt content in kimchi is 2% to 4%, which is a low-salt food. [0003] Because kimchi will produce nitrite during pickling, which is a recognized carcinogen; and the content of nitrite is closely related to many factors such as salt concentration, temperature, and picklin...

AI Technical Summary

Problems solved by technology

[0003] Because kimchi will produce nitrite during the pickling process, which is a recognized carcinogen; and the content of nitrite is closely related to many factors such as salt concentration, temperature, and pickling time. Families, small workshops may not have strict safety testing Kimchi produced by manufacturers is more likely to have high nitrite content