Salt-free dry-cured fermented pickled Chinese cabbage and making method thereof

A production method and technology of sauerkraut, applied in food drying, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of low nutritional value of sauerkraut, high water content of sauerkraut that cannot be kept fresh for a long time, and harm to human health. To achieve the effect of solving fresh-keeping problems, increasing nutritional value, and eating safety

Pending Publication Date: 2020-04-14
江西井福康农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional processing technology of sauerkraut in China is pickled in salt water, the nutritional value of sauerkraut obtained is not high, and a large amount of nitrite will be produced. After people eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] A preparation method of salt-free dry pickled fermented sauerkraut, comprising the following steps:

[0024] S1, picking fresh and non-rotten mustard greens in the vegetable field; cleaning the picked mustard greens;

[0025] S2. Dry the cleaned mustard until 50% dry, and obtain the remoistened mustard after remoistening; wherein, the remoistening time is 3 hours;

[0026] S3. In an indoor environment with a temperature of 25° C., knead the remoisturized mustard greens obtained in S2 and put them into a vacuum bag for compaction and sealing to obtain sauerkraut before fermentation;

[0027] S4. Fermenting the sauerkraut before fermentation in S3 in a cool and dry environment to obtain the salt-free dry-salted fermented sauerkraut, wherein the fermentation temperature is 10-25° C., and the fermentation time is 120 days.

Example Embodiment

[0028] Example 2

[0029] A preparation method of salt-free dry pickled fermented sauerkraut, comprising the following steps:

[0030] S1, picking fresh and non-rotten mustard greens in the vegetable field; cleaning the picked mustard greens;

[0031] S2, drying the washed mustard until 70% dry, and rewetting mustard for 1.5 hours;

[0032] S3. In an indoor environment with a temperature of 20°C, knead the remoisturized mustard greens obtained in S2, put them into a bamboo tube, compact and seal them to obtain sauerkraut before fermentation;

[0033] S4. Fermenting the sauerkraut before fermentation in S3 in a cool and dry environment to obtain the salt-free dry-salted fermented sauerkraut, wherein the fermentation temperature is 10-25° C., and the fermentation time is 125 days.

Example Embodiment

[0034] Example 3

[0035] A preparation method of salt-free dry pickled fermented sauerkraut, comprising the following steps:

[0036] S1, picking fresh and non-rotten mustard greens in the vegetable field; cleaning the picked mustard greens;

[0037] S2, drying and dehydrating the washed mustard greens to 60% dryness, and obtaining remoisturized mustard greens after 3 hours of rewetting;

[0038] S3. In an indoor environment with a temperature of 15°C, mechanically knead the remoisturized mustard greens obtained in S2, put them into a vacuum bag, compact and seal them to obtain sauerkraut before fermentation;

[0039] S4. Fermenting the sauerkraut before fermentation in S3 in a cool and dry environment to obtain the salt-free dry-salted fermented sauerkraut, wherein the fermentation temperature is 10-25° C., and the fermentation time is 120 days.

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PUM

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Abstract

The invention discloses salt-free dry-cured fermented pickled Chinese cabbages and a making method thereof. The making method comprises the following steps: S1, picking fresh and non-rotten leaf mustard in a vegetable field, and cleaning the picked leaf mustard; S2, drying the cleaned leaf mustard to 50-70% dry, and performing rewetting for 1.5-3h to obtain rewetted leaf mustard; S3, in an indoorenvironment with the temperature of 10-25 DEG C, rubbing the rewetted leaf mustard obtained in S2, putting the rewetted leaf mustard into a bamboo tube or a vacuum bag, and performing compaction and sealing to obtain unfermented pickled Chinese cabbages; and S4, placing the unfermented pickled Chinese cabbages in S3 in a shady, cool and dry environment to be fermented to obtain the salt-free dry-cured fermented pickled Chinese cabbages, wherein the fermentation temperature is 10-25 DEG C, and the fermentation time is longer than or equal to 120 days. The preparation method of the salt-free dry-cured fermented pickled Chinese cabbages is simple in process, nitrite is not generated, and the obtained pickled Chinese cabbages are high in nutritional value, safe to eat, free of preservatives and long in fresh-keeping storage time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salt-free dry pickled fermented sauerkraut and a preparation method thereof. Background technique [0002] Sauerkraut is a traditional fermented food made from fresh vegetables such as mustard greens, Chinese cabbage, and bean pods through microbial fermentation. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, etc. It has a long history in my country. Sauerkraut is rich in vitamin C, amino acids, organic acids, dietary fiber and other essential nutrients for the human body. It has a unique flavor and a good taste. It can be eaten directly or used to cook other dishes. It is a side dish that people always have at home. favorite. At present, the traditional processing technology of sauerkraut in China is pickled in salt water. The nutritional value of sauerkraut obtained is not high, and a large amount of nitrite will be produced. Aft...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/00A23B7/02
CPCA23L19/20A23L5/00A23B7/02A23V2002/00A23V2300/10
Inventor 陈传福
Owner 江西井福康农业开发有限公司
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