Production method of plum juice infused cabbage
A production method and technology of cabbage, applied in the fields of application, food preparation, food science, etc., can solve the problems of high operating cost, large equipment capital investment, strict technical requirements, etc., and achieve the effect of simple and easy method
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Embodiment 1
[0016] Take 50 kg of Chinese cabbage, peel off the roots and yellow leaves, wash, drain, and cut into suitable sizes. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 5%; add 0.5 kg of white wine, 4 kg of cooking wine, and 1 kg of sugar to every 100 kg of plum brine; prepare 1 kg of ginger at the same time. kg, 1.5 kg of garlic, 0.1 kg of pepper, 0.1 kg of fennel, and 0.1 kg of pepper. Put the Chinese cabbage into the kimchi jar, add ginger, garlic, pepper, fennel, pepper, etc. when the jar is half full, then continue to fill the raw materials to the mouth of the jar, press the Chinese cabbage with bamboo slices, and immediately inject the prepared For the plum brine, make sure the plum brine submerges the Chinese cabbage. Cover the mouth of the altar with a small dish and a bowl, and pour salt water or clear water into the tank to form a water seal; put the altar in a cool place, and soak ...
Embodiment 2
[0018] Take 100 kg of cabbage, peel off the roots and old leaves, wash, drain, and cut into suitable sizes. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 14%; add 4 kg of white wine and 3 kg of sugar to every 100 kg of plum brine; prepare 5 kg of red pepper and ginger 1 kg, 1 kg garlic, 0.2 kg pepper, 0.2 kg fennel, 0.2 kg pepper. Put the cabbage into the kimchi jar, add ginger, garlic, red pepper, pepper, fennel, pepper, etc. when the jar is half full, then continue to fill it to the mouth of the jar, press the cabbage with bamboo slices, and inject the prepared For plum brine, be sure to make the plum brine submerge the cabbage. Cover the mouth of the altar with a small dish and a bowl, and pour salt water or clear water into the tank to form a water seal; put the altar in a cool place, and soak it to mature after 5 days. Divide the soaked mature cabbage and appropriate amount of plum...
Embodiment 3
[0020] Take 100 kilograms of mustard greens, peel off the roots and old leaves, wash, drain, and cut into suitable sizes. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 20%; then add 2 kg of white wine, 2 kg of cooking wine, and 6 kg of sugar to every 100 kg of plum brine; 8 kg of pepper, 2 kg of ginger, 2 kg of garlic, 0.2 kg of pepper, 0.2 kg of fennel, and 0.2 kg of pepper. Put the mustard greens into the kimchi jar, add red pepper, ginger, garlic, Chinese prickly ash, fennel, pepper, etc. when the jar is half filled, and then continue to fill it to the mouth of the jar, press the mustard greens with bamboo slices, and pour in the prepared plum brine , Be sure to submerge the mustard greens in plum brine. Cover the mouth of the altar with a small dish and a bowl, and pour salt water or clear water into the tank to form a water seal; put the altar in a cool place, and soak it to mature ...
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