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Production method of pickled cabbage

A production method and a technology for pickled cabbage, applied in the field of food processing, can solve problems such as unfavorable human health, and achieve the effects of reducing the content of nitrite, good flavor and sufficient fermentation

Inactive Publication Date: 2011-04-06
永州市岚山天然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the pickling process, due to the action of microorganisms and nitrate reductase, nitrate will be converted into nitrite. After ingestion by the human body, it is easy to synthesize amine nitrite, which is a carcinogen, with amine, which is harmful to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Choose a large mature pickled cabbage with many stalks, cut it off, trim the roots and flatten it, shake off the soil on the vegetable, remove yellow leaves and old leaves, and let it dry in the field for 5 hours to let it naturally dehydrate;

[0015] 2. Prepare a vegetable vat that can pickle 50 kg at a time. Weigh 50 kg of pickled vegetables and 3.5 kg of salt. First sprinkle a layer of salt on the bottom of the tank, then a layer of pickled vegetables and a layer of salt. Press the pickled cabbage tightly to remove the air in the pickled cabbage;

[0016] 3. Seal the vat: sprinkle 1.0 kg of salt on the top layer, cover it tightly with plastic film, then seal the vat with high-quality red soil and mud, and marinate for 12 days at an average temperature of 15 degrees;

[0017] 4. Take the pickled cabbage pickled according to the above steps out of the tank, and pour out the brine at the bottom of the tank;

[0018] 5. To prepare additives for eliminating nitrite, ...

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PUM

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Abstract

The invention discloses a production method of pickled cabbage, comprising the following steps of: carrying out primary fermentation pickling on the harvested cabbage according to a general method; and during secondary fermentation pickling, adding a mixture for anti-blood poisoning acid, citric acid, tea polyphenol and salt for secondary fermentation. According to the invention, the pickled cabbage can be obtained by adopting a two-time fermentation method, so that the content of nitrite in the pickled cabbage can be greatly reduced. By detection, the content of the nitrite as a primary fermenting product is 3.93mg / kg and the content of the nitrite subjected to secondary fermentation is 1.57mg / kg; and in addition, the products can be fully fermented, have better flavor and fully ensure the edible safety of high-salt pickled cabbage.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing and processing pickled cabbage. Background technique [0002] Pickled cabbage is a health food that is popular among consumers. Pickled pickled cabbage can be eaten alone or cooked together with meat, fish, etc. to increase the taste of these foods. At present, most of the processing of pickled vegetables in China adopts the traditional pickling method, that is, one pickling and one ripening. During the pickling process, due to the action of microorganisms and nitrate reductase, nitrate will be converted into nitrite. After the human body ingests it, it is easy to synthesize amine nitrite, which is a carcinogen, with amine, which is not good for human health. Therefore, strictly controlling and eliminating the content of nitrite in the process of pickling pickled cabbage is one of the main problems that must be solved in the production of pickled cabbage. ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 刘波
Owner 永州市岚山天然食品有限公司
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