Pickling fermentation method of Chinese sauerkraut and processing technology thereof

Abstract

The invention relates to the field of food technology, especially to a pickling fermentation method of Chinese sauerkraut and a processing technology thereof. Raw materials for the pickling fermentation method of Chinese sauerkraut and the processing technology comprise 200-400 g of Chinese sauerkraut, 400-500 g of streaky pork, 100-300 g of blood sausage, 100-150 g of pork bone, 90-110 g of bean curd, 40-60 g of vermicelli, 30-50 g of green Chinese onion, 5-10 g of ginger, 2-5 g of Chinese prickly ash, 4-7 g of anise, 10-12 g of cassia, 4-6 g of myrcia, 9-12 g of salt, 10-30 g of chili oil and 7-12 g of monosodium glutamate. The above raw materials are processed according to the following steps: putting the raw materials into a tank; adding auxiliary materials; pressing the tank; sealing the tank; fermenting; and drying. By the pickling fermentation method of Chinese sauerkraut and the processing technology thereof, the product is ready to eat after heated without adding any preservative. The product meets modern people's requirements on a rapid pace of life. The Chinese sauerkraut fermented by the method has pure sour flavor, mellow taste, moderate acidity and rich fragrance of Chinese sauerkraut, has no peculiar smell, has good brittleness, has complete shape without damage, has short fermentation period, and has low content of nitrite. The raw materials are easily available, and the technology is simple.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for pickling and fermenting sauerkraut and a processing technology thereof. Background technique [0002] 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. [0003] Even if traditional sauerkraut is pickled successfully, its shelf-life is also very short, perishes easily, and has an uncomfortable smelly flavor, and what has some with packing also just packs sauerkraut, can not satisfy the needs of people's various tastes. [0004] In addition, there are many sauerkraut varieties on the market that are pre...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned defects of the prior art, the invention provides a pickling and fermentation method for sauerkraut and its processing technology, which solves the problem that additives need to be added in the pickling process of sauerkraut, the shelf life of sauerkraut is short after successful pickling, and the packaging of sauerkraut is single. Can not meet the diverse needs of people