Non-fermented pickled vegetable processing method and its soaking liquid

Abstract

The present invention discloses a processing method of non-fermented pickled vegetables. Said processing method includes the following steps: selecting raw material vegetables, cleaning, disinfecting, draining, cutting, pickling, vacuum packaging and sterilizing so as to obtain the invented finished product. Said invention also provides its pickling liquor and the preparation method of said pickling liquor.

Description

technical field [0001] The invention relates to the field of vegetable processing, in particular to a method for processing non-fermented, low-salt flavor pickles, soaking liquid and a preparation method thereof. Background technique [0002] The method of making kimchi is simple, economical, can be made in four seasons, and is convenient to eat. It is the most widely spread vegetable processed product in my country. It contains vitamins A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, and cellulose. Long-term consumption can prevent constipation, fight cancer, and can lower cholesterol, blood sugar, and blood pressure. The pepper, garlic, ginger, and other irritating condiments in kimchi can sterilize and promote the secretion of digestive enzymes, so they have a broad consumer market. [0003] At present, domestic kimchi enterprises mostly use natural fermentation technology, but the fermentation cycle of this technology is relatively long, and the production ...

AI Technical Summary

Problems solved by technology

[0003] At present, domestic kimchi enterprises mostly use natural fermentation technology, but the fermentation cycle of this technology is relatively long, and the production efficiency is low. Due to the influence of sanitary conditions, production seasons and salt consumption, fermentation is prone to failure, and the fermentation quality is unstable, which is not conducive to industrialization and scale. Standardized and standardized production, production in different places, difficult to ensure product consistency, high nitrite and salt content, poor food safety

Published methods for preparing kimchi from relevant literature on kimchi all adopt lactic acid fermentation (natural fermentation or inoculation fermentation). Since the optimum temperature of natural lactic acid fermentation is 26~35°C, 6~8% of salt will be added, but the salt If the dosage is too high, it will cause serious harm to the human body, while inoculation fermentation has the risk that the strains will be easily contaminated.