Secondary fermentation technique for pickled Chinese cabbage bag

Abstract

The invention provides a secondary fermentation technique for a pickled Chinese cabbage bag. The secondary fermentation technique comprises the following process steps of checking and accepting raw materials, treating the checked and accepted raw materials, performing cleaning, detecting salinity, performing loading in a barrel, adding seasoning, adding salt water, performing pressing with stones,and performing fermentation, wherein the seasoning is prepared from Chinese prickly ash granules, star aniseeds, chopped garlic, white granulated sugar and Baijiu, and the Chinese prickly ash granules, the star aniseeds and the chopped garlic are uniformly stirred; the compounding proportion of salt water is that the proportion of boiled fish with pickled Chinese cabbages and chili to the salt water is 100 to 45, the level of the salt water needs to be higher than the level of pickled Chinese cabbages, and the salt water contains 0.2kg of DL-lactic acid, 6-8k of salt and 94-92k of water whichform 100kg. The secondary fermentation technique for a pickled Chinese cabbage bag, provided by the invention, has the beneficial effects that a special fermentation process and a special seasoning formula are used, and the pickled Chinese cabbage bag in the market is subjected to secondary fermentation, so that the mouth feel of the pickled Chinese cabbages is improved, the flavor of the pickledChinese cabbages is improved, and the vacancy of a secondary fermentation process of the pickled Chinese cabbages in the market is filled.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the secondary fermentation technology of sauerkraut buns. Background technique [0002] Sauerkraut buns are mainly used for instant noodle seasoning packs, sauce packs, noodle soup packs, seasoning spices, etc. At present, sauerkraut buns on the market are basically fermented by sauerkraut, seasonings, and salt water. At present, the secondary fermentation technology of sauerkraut buns on the market is not mature enough, which leads to bad taste of sauerkraut buns. Contents of the invention [0003] Aiming at the deficiencies in the existing technology, the invention provides a secondary fermentation technology of sauerkraut buns. [0004] In order to achieve the above object, the technical scheme that the present invention takes is: [0005] The secondary fermentation technology of sauerkraut buns, the process steps are as follows, raw material acceptance → raw material proces...

AI Technical Summary

Problems solved by technology

[0002] Sauerkraut buns are mainly used for instant noodle seasoning packs, sauce packs, noodle soup packs, seasoning spices, etc. At present, sauerkraut buns on the market are basically fermented by sauerkraut, seasonings, and salt water. At present, the secondary fermentation technology of sauerkraut buns on the market is not mature enough, which leads to the bad taste of sauerkraut buns.

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