Method for dipping pickled Chinese cabbage

Abstract

A method for pickling sour vegetable includes such steps as providing Chinese cabbage, cabbage, radish, etc, immersing in boiling water, immersing in cold water, immersing in lactics liquid, loading bag, holding the temp while souring, water washing, sealing in containers, low-temp souring, and water washing. Its advantages are good taste, low content of nitrite.

Description

technical field [0001] The invention proposes a sauerkraut soaking method in the food field. Background technique [0002] Before the present invention proposed, there were two kinds of sauerkraut methods that traditionally soaked vegetables such as Chinese cabbage and cabbage and became sour taste. One is the hot soaking method, which heats and boils the raw vegetables to inactivate the enzymes and kill the plants. At the same time, it kills the attached bacteria, accelerates the process of converting carbohydrates into soluble sugars, and makes lactic acid bacteria multiply. Acidify the vegetables. In the process of acidification, it is carried out naturally by the reproduction of microorganisms carried by the vegetable body itself, so the acidification speed is slow and the time is long. Under normal circumstances, the container for acidification is an open cylinder or a cement pool, etc., which can easily cause the infection of miscellaneous bacteria, and make the subm...

AI Technical Summary

Problems solved by technology

Under normal circumstances, the container for acidification is an open cylinder or a cement pool, etc., which can easily cause the infection of miscellaneous bacteria, and make the submerged vegetables rot and deteriorate, which not only affects the taste quality, but also has adverse effects on the human body. influences

There is also a method of cold soaking, that is, putting the vegetable raw materials directly into the container or digging a pit underground, pouring cold water into the pit formed by covering it with plastic cloth, and acidifying it by natural fermentation. The sauerkraut has poor hygienic conditions, long production cycle, large loss, low yield and poor taste

During the soaking process of the above two kinds of sauerkraut, the protein in the raw dish is converted into nitrite in large quantities by the action of microorganisms and accumulates in the sauerkraut plant tissue to form carcinogens, which is greatly harmful to the human body.