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Preparation method of Chinese sauerkraut

A technology for sauerkraut and cabbage, which is applied in the field of sauerkraut preparation, can solve the problems of substandard quality detection indicators of sauerkraut, contamination of pathogenic harmful substances, uneven quality of sauerkraut, and the like, avoids the problem of nitrite exceeding the standard, is easy to prepare, and The effect of mellow taste

Inactive Publication Date: 2019-09-10
杨春杰
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, the quality of the existing sauerkraut in the market is uneven, and the quality inspection indicators of many brands of sauerkraut in the market are not up to standard, all because the processing process is not scientific, and the production process is polluted with pathogenic harmful substances and various kinds of sauerkraut. The result of mold, bacteria, virus

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  • Preparation method of Chinese sauerkraut
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  • Preparation method of Chinese sauerkraut

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Embodiment 1

[0040] The present embodiment provides a kind of preparation method of sauerkraut, technological process is as follows figure 1 As shown, "*" is the key control link, "△" is the inspection and detection point, which specifically includes the following steps:

[0041] (1) Check and accept the raw materials of Chinese cabbage, select and arrange them to ensure that the raw materials are high-quality, fresh, free of mud roots, mildew and rotten, and have no deterioration, and remove the outermost old leaves of Chinese cabbage;

[0042] (2) Rinse 3 times with flowing tap water, drain, put into the pool after drying at 25°C for 2 days, put the Chinese cabbage into the pool one by one neatly, the stacking should be tight, and the cabbage stacked neatly is obtained;

[0043] (3) Mix cabbage, tomato, white sugar and Tanggangzi underground cold mineral water after softening, mineralization and purification treatment according to the ratio of 2:2:1:3, boil on high heat and simmer for 30...

Embodiment 2

[0048] The present embodiment provides a kind of preparation method of sauerkraut, specifically comprises the following steps:

[0049] (1) Check and accept the raw materials of Chinese cabbage, select and arrange them to ensure that the raw materials are high-quality, fresh, free of mud roots, mildew and rotten, and have no deterioration, and remove the outermost old leaves of Chinese cabbage;

[0050] (2) Rinse 5 times with flowing tap water, drain, put into the pool after drying for 4 days at 27°C, put the cabbage into the pool one by one neatly, and put them tightly to obtain neatly stacked cabbage;

[0051] (3) Mix cabbage, tomato, white sugar and Tanggangzi underground cold mineral water after softening, mineralization and purification treatment according to the ratio of 2:2:1:4, boil on high heat and then simmer for 50 minutes to obtain Lactic acid bacteria culture medium: inoculate the lactic acid bacteria liquid into the medium, and cultivate it at 37°C for 28 hours t...

Embodiment 3

[0056] The present embodiment provides a kind of preparation method of sauerkraut, specifically comprises the following steps:

[0057] (1) Check and accept the raw materials of Chinese cabbage, select and arrange them to ensure that the raw materials are high-quality, fresh, free of mud roots, mildew and rotten, and have no deterioration, and remove the outermost old leaves of Chinese cabbage;

[0058] (2) Rinse 4 times with flowing tap water, drain, put into the pool after drying at 26°C for 3 days, put the cabbage into the pool one by one neatly, and stack them tightly to obtain neatly stacked cabbage;

[0059] (3) Mix cabbage, tomato, white sugar and Tanggangzi underground cold mineral water after softening, mineralization and purification according to the ratio of 4:4:2:7, boil on high heat and simmer for 40 minutes on low heat to obtain Lactic acid bacteria culture medium: Inoculate the lactic acid bacteria strains into the culture medium and cultivate them at 36°C for 2...

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Abstract

The invention relates to a preparation method of Chinese sauerkraut. The preparation method specifically comprises the steps that raw materials are selected after being checked to be qualified; the raw materials are washed with clean water, drained and aired; salt, lactic acid bacteria and water are added, and the materials are sealed and fermented; after being taken out of a pond, the raw materials are sorted, roots are removed, and cutting is conducted; secondary fermentation is carried out after a lactic acid bacteria solution is added; finally, the fermented Chinese sauerkraut is sequentially subjected to weighing, bagging, vacuum sealing, metal detection, boxing, inspection and storage, and the Chinese sauerkraut is obtained. According to the preparation method of the Chinese sauerkraut, the operation of each link is strictly controlled, and the biological bacteriostatic technology is adopted, so that the Chinese sauerkraut is rich in lactic acid bacteria, dietary fiber and othernutrients, the prepared Chinese sauerkraut has mellow taste and is crisp and tasty, the high quality and high nutrition of products are ensured, and the eating safety of consumers is ensured.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a preparation method of sauerkraut. Background technique [0002] Sauerkraut is a kind of kimchi that exists in some regions of China and Germany. Sauerkraut in our diet can be an appetizer, side dish, or as a seasoning to make dishes. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc. The taste and style of sauerkraut in different regions are also different. not exactly. The common people often say "sauerkraut" generally refers to the general term for all kinds of sauerkraut made from green vegetables or cabbage. The "sour fragrance" in sauerkraut is the natural fermentation of plant enzymes to decompose the plant sugar in vegetables, most of which are converted into acidic substances (organic acids) by plant sugar, and the organic acids, alcohols, amino acids, etc. Unique sour taste...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2400/11A23V2200/30A23V2250/154
Inventor 杨春杰
Owner 杨春杰
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