Pickling process for vegetable

Abstract

The invention discloses a pickling process for vegetable, belonging to the field of salting processing of vegetables. The pickling process for vegetable comprises the following steps: step 1, pretreatment: removing the roots and the old and dried head portions of fresh vegetable, and carrying out washing and draining; step 2, primary pickling: evenly applying salt on the surface of the vegetable pretreated in the step 1, wherein the use amount of the salt is 10-15% of the weight of the vegetable, and storing the vegetable for 3-4 months under the pressing of a weight; step 3, washing and watercontrolling: taking out the vegetable obtained in the step 2, washing the vegetable with clear water to remove impurities on the surface of the vegetable, and then controlling water; step 4, secondary pickling: evenly spreading the vegetable obtained in the step 3, adding seasoning liquid until the surface of the seasoning liquid is higher than the surface of the vegetable, and hermetically storing the vegetable for 10-15 days; and step 5, carrying out weighing and bagging, adding flavor liquid, and then carrying out sealing. The pickling process of the invention solves the problem that salted vegetable is not uniform in taste and is not evenly flavored, allows pickled vegetable to maintain crisp taste and realizes uniform and thorough flavoring.

Description

technical field [0001] The invention relates to the field of vegetable salting processing, more specifically, it relates to a vegetable pickling process. Background technique [0002] Fresh vegetables are not easy to preserve for a long time. In the traditional operation, the vegetables are pickled through cleaning, cutting, pickling, drying, magnetic separation, packaging and other steps, so that the vegetables can obtain different flavors and have a longer shelf life. shelf life. [0003] The Chinese patent with application publication number CN107125669A and application publication date of September 05, 2017 discloses a frozen vegetable pickling process, which includes the following steps: [0004] (1) Vegetable cleaning: remove the impurities in the vegetables, select vegetables without rot, insect bites, and discoloration, and remove the roots of the vegetables; [0005] (2) Vegetable cutting: cutting vegetables into desired shapes; [0006] (3) Freezing and mixing: ...

AI Technical Summary

Problems solved by technology

[0011] The vegetables obtained by prior art processing have a longer shelf life, yet, in step (3), the time for soaking the vegetables in the seasoning liquid is shorter, although the mouthfeel of the vegetables can be made crisper, but the seasoning in the seasoning liquid It is less likely that the ingredients will enter the vegetables, resulting in insufficient taste of the vegetables

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