Salt-free pickled vegetable making method

Abstract

The invention belongs to the field of food processing, and particularly relates to a salt-free pickled vegetable making method. The method is characterized by comprising the steps of vegetable preparation, container cleaning and disinfection, green vegetable enzyme deactivation, green vegetable fermentation and the like, namely, pickled vegetable mother water is adopted as a primer, after enzyme deactivation in boiling water, soaking fermentation is performed for 3-5 days, and then salt-free pickled vegetable is taken out for eating, and the fermentation period is extremely short. Salt and any additive or preservative are not added, the pickled Chinese cabbages can be vacuum-packaged and sterilized after being fermented or can be directly aired and cut into sections to prepare the dried pickled Chinese cabbages, and the dried pickled Chinese cabbages can be taken at any time and can be stored for 12 months or more.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of salt-free sauerkraut. Background technique [0002] Sauerkraut is a traditional fermented food made from fresh vegetables and fermented by microorganisms, and it is a kind of kimchi. In the past, many traditional pickles and salted vegetables had high salt content in order to ensure long-term edible use. However, more than 5% of salt is generally considered "high salt" in the world. Excessive salt intake can lead to cardiovascular disease, bone disease, cancer, high Risks such as blood pressure. The per capita salt intake in China is about 10.7g, which is much higher than the 5g and 6g standards recommended by WHO and the Chinese Food and Nutrition Society, and pickles are also one of the sources of high salt intake. [0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw m...

AI Technical Summary

Problems solved by technology

[0003] Kimchi is a traditional bio-fermented food in my country. Because the amount of salt used in the storage of kimchi raw materials is generally 10%-20%, and the amount of salted water reaches 40%-60%. The production of kimchi is about 10,000 tons, the amount of salt left in the vegetables is about 300-800 tons, and the amount of salt in the salted water and desalinated water is about 5,000-6,400 tons. If there is no salt recovery, this part of the salt will be with the salted water. It will cause great harm to the environment, and at the same time, it will cause great economic losses to the enterprise. It is not only a serious waste of resources, but also a serious harm to the environment.

[0004] In recent years, there have been reports in my country that various methods have been used to recycle the technology and methods of pickle saline water, but these have not fundamentally solved the problem.

Images