Pickled Chinese cabbage production method capable of improving aroma and crispness
A production method and technology for sauerkraut, which are applied in the direction of preservation of fruits and vegetables, climate change adaptation, food ingredients as odor modifiers, etc. Effect
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Embodiment 1
[0035] A method for producing sauerkraut that improves aroma and crispness, comprising the following steps:
[0036] (1) Vegetable pretreatment: the fresh mustard greens are sorted to remove inedible parts, washed, and the whole vegetables are used directly.
[0037] (2) Vegetable salting: put vegetable raw materials into the salting pool in the order of lower, middle, and upper layers. The upper, middle, and lower layers respectively account for 1 / 3 of the height of the salting pool. The pool is filled with one layer of vegetables and one layer of salt. , and the salt is spread evenly; because too high a salt content will inhibit the growth of microorganisms, too much dehydration of vegetables will affect the taste, while too low a salt content will shorten the storage time of vegetables, and vegetables are easy to spoil, so the quality of vegetables and salt The ratio is controlled at 100:10. After the vegetables are filled in the pool, cover the salted pool with a transpar...
Embodiment 2
[0047] A method for producing sauerkraut that improves aroma and crispness, comprising the following steps:
[0048] (1) Vegetable pretreatment: the fresh mustard greens are sorted to remove inedible parts, washed, and the whole vegetables are used directly.
[0049] (2) Vegetable salting: put vegetable raw materials into the salting pool in the order of lower, middle, and upper layers. The upper, middle, and lower layers respectively account for 1 / 3 of the height of the salting pool. The pool is filled with one layer of vegetables and one layer of salt. , and the salt is spread evenly; because too high a salt content will inhibit the growth of microorganisms, too much dehydration of vegetables will affect the taste, while too low a salt content will shorten the storage time of vegetables, and vegetables are easy to spoil, so the quality of vegetables and salt The ratio is controlled at 100:13. After the vegetables are filled in the pool, cover the salted pool with a transpar...
Embodiment 3
[0059] A method for producing sauerkraut that improves aroma and crispness, comprising the following steps:
[0060] (1) Vegetable pretreatment: the fresh mustard greens are sorted to remove inedible parts, washed, and the whole vegetables are used directly.
[0061] (2) Vegetable salting: put vegetable raw materials into the salting pool in the order of lower, middle, and upper layers. The upper, middle, and lower layers respectively account for 1 / 3 of the height of the salting pool. The pool is filled with one layer of vegetables and one layer of salt. , and the salt is spread evenly; because too high a salt content will inhibit the growth of microorganisms, too much dehydration of vegetables will affect the taste, while too low a salt content will shorten the storage time of vegetables, and vegetables are easy to spoil, so the quality of vegetables and salt The ratio is controlled at 100:15. After the vegetables are filled in the pool, cover the salted pool with a transpar...
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