Pickling-time-controllable Chinese bulbous onion pickling method

Abstract

The invention discloses a pickling-time-controllable Chinese bulbous onion pickling method. The pickling-time-controllable Chinese bulbous onion pickling method comprises the following steps: S1, taking out Chinese bulbous onions during picking process, and putting the Chinese bulbous onions into a pH value adjusting container; S2, adding Chinese bulbous onion picking liquid of which the pH value is 2-3 into the pH value adjusting container until the Chinese bulbous onions are completely immersed by the Chinese bulbous onion picking liquid, and sealing the pH value adjusting container; S3, placing the Chinese bulbous onions in the pH value adjusting container for 24 hours, taking out the Chinese bulbous onions from the pH value adjusting container, and putting the Chinese bulbous onions into a Chinese bulbous onion storing container; S4, pouring clean water into the Chinese bulbous onion storing container, and carrying out sealed storage; and S5, when fully pickled Chinese bulbous onions are needed, taking the Chinese bulbous onions out from the Chinese bulbous onion storing container, and carrying out pickling again. By taking out the Chinese bulbous onions during the picking process, the picking process is interrupted; by immersing the Chinese bulbous onions with the Chinese bulbous onion picking liquid of which the pH value is 2-3, lactic acid in the Chinese bulbous onions are killed so as to stop internal pickling process of the Chinese bulbous onions; and the Chinese bulbous onions are stored by using clean water so that controlling of enterprises over pickling time of the Chinese bulbous onions is realized.

Description

technical field

[0001] The invention relates to the field of food production, in particular to a buckwheat pickling method with controllable pickling time. Background technique

[0002] Buckwheat is spicy, tender and glutinous, and contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good product for cooking and accompaniment.

[0003] The conventional buckwheat production method is to put the buckwheat into a pickling container, add brine and part of the old pickle. Once the buckwheat starts to be marinated, it can only be marinated until it is fully marinated and mature, and it cannot be interrupted halfway. However, in the actual production process, the enterprise has to adjust the amount of pickled and mature buckwheat at any time according to the demand in the market. However, buckwheat can not be placed directly after harvested from the ground, because raw buckwheat is stored in a low-temperature environment, and the in...