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Method for making salted potherb mustard

A production method and a technology for pickled cabbage, which are applied in the field of food processing, can solve the problems of carcinogenicity, short pickling time and high nitrite content, and achieve the effects of ensuring food safety and reducing the nitrite content.

Inactive Publication Date: 2013-01-16
ZHEJIANG NANXIREN FOOD INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the process of pickling pickled cabbage is relatively simple, the pickling time is short, and the nitrite content in the finished pickled cabbage is too high. After people eat it, it is easy to synthesize carcinogenic amine nitrite with amine, which is not good for human health.

Method used

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Examples

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Effect test

Embodiment

[0007] Embodiment: a kind of preparation method of pickled cabbage, it is characterized in that described preparation method is: a. Raw material processing, selects the large ripe pickled cabbage, removes yellow leaves, old leaves, and spreads to air for 4-5 hours; b. For pickling, use 3.5-4 kg of salt for every 50 kg of pickled cabbage, stack the raw materials in a pickling pool with one layer of pickled cabbage and one layer of salt, compact the pickled cabbage, seal it and store it for 180-250 days; c .Pressure, during the pickling process, continue to apply pressure to the pickled cabbage, the pressure is maintained at 1800-2200 kg / square meter, the salted brine that floats up is used to isolate the pickled pickled cabbage from contact with the air in the pickling pool, and is drawn out after the pickling is completed Or discharge the remaining pickling brine; d. Products, take out the pickled potherb, wash and drain, cut into bags and seal, pasteurize and then cool to get ...

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PUM

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Abstract

The invention discloses a method for making salted potherb mustard. The method comprises the following steps of: a, treating raw materials; b, salting: salting every 50 kilograms of potherb mustard by using 3.5 to 4 kilograms of salt, stacking the raw materials in a salting tank in a mode of one layer of potherb mustard and one layer of salt, compacting the potherb mustard, sealing, and standing for 180 to 250 days; c, applying pressure: continuously applying pressure to the potherb mustard in the salting process, wherein the pressure is kept at 1,800 to 2,200 kilograms per square meter, the floating salting brine is used for isolating the contact of the salted potherb mustard and the air in the salting tank, and the residual salting brine is pumped or discharged after the salting is completed; and d, taking out the salted potherb mustard, cleaning, draining, cutting, bagging, sealing, performing pasteurization and cooling, and thus obtaining a finished product. By reasonably setting the salting time and reasonably pressurizing on the potherb mustard in the salting process, the nitrite content of the product can be greatly reduced; by detection, the nitrite substance content of the prepared potherb mustard is within 1 / 20 of national standard; and the eating safety of the high-salt salted potherb mustard is fully ensured.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled cabbage. Background technique [0002] Pickled cabbage is a kind of food that is popular with people. Pickled pickled cabbage can be eaten alone or cooked with meat and fish to increase the taste of this food. In the prior art, the process of pickling pickled cabbage is relatively simple, the pickling time is short, and the nitrite content in the finished pickled cabbage is too high. After people eat it, it is easy to synthesize carcinogenic amine nitrite with amine, which is not good for human health. People should find ways to reduce the content of nitrite when pickling pickled cabbage. Contents of the invention [0003] The invention mainly solves the technical problems existing in the prior art, and provides a method for preparing pickled cabbage. [0004] The above-mentioned technical problems of the present invention ar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 徐福轮徐永华
Owner ZHEJIANG NANXIREN FOOD INDAL
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