The invention relates to a cold sterilization and fresh-keeping technology and method with high-
voltage electric field low-temperature
plasma for low-salt
pickled vegetables and belongs to the field of
food sterilization and fresh keeping. According to the technical scheme, the cold sterilization and fresh-keeping technology and method with the high-
voltage electric field low-temperature
plasma for low-salt
pickled vegetables comprises the following steps: putting pickled and fermented low-salt
pickled vegetables into a packaging bag (box), adjusting the concentration of a
pickling and
fermentation broth NaCl of the pickled vegetables to 2.5-4.0%, adjusting the total acidity to 0.4-0.6%, putting the
pickling and
fermentation broth into the packaging bag (box) according to a ratio of the pickled vegetables to the
pickling and
fermentation broth being 1:1(w / v), introducing a gas, and performing packaging; and under conditions that the temperature is 15-20 DEG C and the relative humidityis 50-70%RH, placing the packaging bag (box) between two electrodes of a high-
voltage electric field low-temperature
plasma sterilization device, and performing
repeated treatment for 2-5 times in a short time-interval-multi-time sterilization mode, so as to complete the
sterilization process, wherein t he voltage intensity is 55-65kV / cm, the frequency is 70-120Hz, the current is 0.3-0.8mA, the action time of a single time of an electric field is 20-60 seconds, and the interval time is 20-60 seconds. By adopting the method, the short time-interval-multi-time sterilization mode of the low-temperature plasma is adopted for the low-salt pickled vegetables, on premise that sensitive quality of the pickled vegetables is ensured, a function of killing
flatulence reduction fungi can be achieved,the sterilization effect is remarkably improved, the shelf fresh keeping period can be remarkably prolonged, and large-scale automatic production requirements of local special pickled vegetables can be met.