Segmentation processing method of northeast Chinese sauerkraut

Abstract

The invention discloses a cutting processing method of northeast Chinese sauerkraut, which is characterized in that leaves, sides and cores of the northeast Chinese sauerkraut are respectively shredded, chopped and cut into small sections, so that the comprehensive utilization value of the Chinese sauerkraut is improved, and the product types are enriched. The method comprises the steps of raw material selection and pretreatment, shred cutting of pickled Chinese cabbage leaves, chopping of pickled Chinese cabbage sides, cutting of pickled Chinese cabbage cores into small sections and the like, all the steps have clear technological parameters and operation key points, and the method has good market application prospects.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for specific segmentation and processing of Northeastern sauerkraut. Background Technology

[0002] Currently, the processing and utilization methods for Northeastern sauerkraut in the market are relatively simple, mostly involving whole-vegetable sales or basic processing, failing to fully explore the characteristics and value of different parts of the sauerkraut. A large amount of sauerkraut is wasted during processing and sales due to a lack of targeted treatment, resulting in low product added value. For example, sauerkraut leaves, stalks, and cores have different tastes and textures, but traditional processing methods do not differentiate between them, leading to severe product homogenization and an inability to meet diverse consumer needs. Summary of the Invention

[0003] The purpose of this invention is to provide a method for processing Northeastern sauerkraut by segmenting different parts of the sauerkraut, thereby improving the comprehensive utilization value of the sauerkraut, enriching the product range, and meeting the diversified market demand.

[0004] Processing steps (1) Raw material selection and pretreatment: Select high-quality Northeast sauerkraut, which should be fully fermented, have a natural color, and no off-odor. Take the sauerkraut out of the vat or other fermentation container and rinse it with running water to remove impurities and excess salt from the surface. (2) Sauerkraut leaf shredding: Carefully peel off the washed sauerkraut leaves and cut them into uniform shreds with a width of [X] mm to [X] mm according to market demand and product positioning. During the shredding process, ensure that the knife is sharp to ensure that the cut of the sauerkraut leaf shreds is neat and avoid damage. The cut sauerkraut leaf shreds can be dehydrated to remove some water for subsequent processing or storage. (3) Sauerkraut stem filling: Separate the sauerkraut stems from the sauerkraut body and remove the harder root parts. Put the remaining sauerkraut stems into a filling machine and chop them into filling with a particle size of 3 mm to 5 mm. To improve the taste of the filling, some seasonings such as salt, MSG, scallions, ginger and garlic can be added during the chopping process. The amount of seasonings added depends on the actual taste requirements. (4) Cut the sauerkraut core into small sections: Take out the sauerkraut core separately and cut it into small sections with a length of 2 to 3 cm. The sauerkraut core is relatively crisp and tender. When cutting the sections, pay attention to the force and size control to ensure that each section is of uniform size. The cut sauerkraut core sections can be subjected to simple sterilization treatment, such as low-temperature pasteurization, to extend its shelf life. Specific implementation method: Example 1: Select 100 kg of high-quality Northeast sauerkraut and process it according to the above steps. After washing, cut the sauerkraut leaves into 3 mm wide strips, and obtain a total of 30 kg of sauerkraut leaf strips. Chop the sauerkraut stems into 5 mm diameter fillings, and obtain 40 kg of sauerkraut stem fillings. Cut the sauerkraut core into 2 cm long sections, and obtain 20 kg of sauerkraut core sections. Sauerkraut leaf shreds are dehydrated to reduce their moisture content to 80% for use in cold sauerkraut salad. Sauerkraut stem filling, after adding appropriate amounts of salt, MSG, and scallions, ginger, and garlic, is used to make sauerkraut dumplings, buns, and other frozen foods. Sauerkraut core segments are pasteurized at low temperatures and packaged into small packages for direct sale as ready-to-eat sauerkraut cores. Example 2: Similarly, 1000 kg of Northeast sauerkraut is selected. Sauerkraut leaves are cut into 5 mm wide shreds, sauerkraut stems are chopped into 3 mm diameter fillings, and sauerkraut cores are cut into 3 cm long segments. This time, appropriate amounts of vinegar, sugar, and other seasonings are added to the sauerkraut leaf shreds to make sweet and sour sauerkraut leaf shreds in cans. Sauerkraut stem filling is used to make sauerkraut meatballs, and sauerkraut core segments are vacuum-packed and sold as a hot pot side dish. These different examples demonstrate the flexibility and adaptability of the processing method of this invention.

Claims

1. A method for dividing and processing Northeastern sauerkraut, characterized in that, Includes the following steps: - Select high-quality Northeastern sauerkraut and rinse it thoroughly with running water; - Peel the sauerkraut leaves and cut them into strips 2 to 5 millimeters wide; - Separate the sauerkraut stems, remove the hard root parts, and chop them into fillings with a particle size of 3 to 5 millimeters; - Cut the pickled cabbage hearts into small pieces, each 2 to 3 centimeters long.

2. The method for cutting and processing Northeastern sauerkraut according to claim 1, characterized in that, The pickled cabbage leaves are shredded and then dehydrated to reduce the moisture content to 75% to 85%.

3. The method for dividing and processing Northeastern sauerkraut according to claim 1, characterized in that, During the process of chopping the pickled cabbage stalks into filling, seasonings such as salt, MSG, scallions, ginger, and garlic can be added. The amount of seasonings added depends on taste preferences.

4. The method for dividing and processing Northeastern sauerkraut according to claim 1, characterized in that, The pickled cabbage cores are cut into small pieces and then subjected to low-temperature pasteurization.