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Method for pickling Chinese sauerkraut

A sauerkraut and tank body technology is applied in the field of sauerkraut pickling, which can solve the problem of long pickling time, and achieve the effects of increasing the pickling time and eliminating peculiar smell.

Inactive Publication Date: 2019-01-15
广西罗城老娘菜食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for pickling sauerkraut, which can solve the problem of long pickling time of sauerkraut

Method used

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  • Method for pickling Chinese sauerkraut
  • Method for pickling Chinese sauerkraut
  • Method for pickling Chinese sauerkraut

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Embodiment Construction

[0017] Below in conjunction with accompanying drawing and specific example the present invention is described in further detail:

[0018] Such as figure 1 As shown, the method for pickling sauerkraut in this example includes using a duck feeding device to breed ducks. The duck feeding device includes using a pickle jar to pickle sauerkraut. The pickle jar includes a cylinder cover 2 Cylinder body 1, the cylinder mouth of cylinder body 1 is provided with magnet 1-1, and the partition section 1-2 for buckling partition net 3 is arranged in cylinder body 1, and the upper end of cylinder head 2 is provided with the elastic member 2- that covers the cylinder mouth. 2. The elastic part 2-2 is provided with an iron sheet 2-3 that fits the magnet 1-1, and the lower end of the cylinder head 2 is provided with an air outlet, and a bamboo charcoal layer 2-1 is arranged on the air outlet; the elastic part 2- 2 is the air bag;

[0019] Its pickling method comprises the following steps: ...

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Abstract

The invention discloses a method for pickling Chinese sauerkraut and relates to the technical field of food processing. According to the method for pickling the Chinese sauerkraut, a pickle jar is adopted to pickle the Chinese sauerkraut; the pickle jar comprises a jar body, wherein the jar body is provided with a jar cover, a magnet is arranged on the jar mouth of the jar body, an insulation section used for buckling an insulation net is arranged in the jar body, an elastic piece covering the jar mouth is arranged on the upper end of the jar cover, an iron sheet adhered to the magnet is arranged on the elastic piece, and an air outlet is formed in the lower end of the jar cover; and a bamboo charcoal layer is arranged on the air outlet. The method comprises the following steps that firstly salt is placed onto the bottom inside the jar body; then green vegetables, chilies, garlic, ginger and microzymes are sequentially placed into the jar body, the insulation net is buckled on the insulation section, and water is slowly injected into the jar body, the microzymes are added, and the jar cover is covered to enable that the elastic completely covers the jar mouth; and finally standingis performed for 3-5 days, and the Chinese sauerkraut is completely pickled when the elastic piece is not bumped. Through the adoption of the method disclosed by the invention, the problem of long pickling time of conventional Chinese sauerkraut is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling sauerkraut. Background technique [0002] Sauerkraut is a salted dish made by lactic acid fermentation. It mainly uses the high osmotic pressure of salt, the fermentation of microorganisms, the hydrolysis of protein, and a series of other biochemical changes to finally make pickled products Preserved, and has a unique color, aroma and taste. People usually pickle sauerkraut by natural fermentation method, put the green vegetables into the pickle tank and marinate for more than 30 days, in order to shorten the pickling time, adding fermentation bacteria can increase the fermentation speed, but rapid fermentation will produce a lot of gas If the gas in the cylinder is not removed, the inside of the sauerkraut will be immature and the outside will be fully cooked. Therefore, it is often necessary to manually open the cylinder cover regularly to dischar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 韦雄宝
Owner 广西罗城老娘菜食品有限公司
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