Convenient preparation method of fermented pickled Chinese cabbage

Abstract

The invention discloses a convenient preparation method of fermented pickled Chinese cabbage. The fermented pickled Chinese cabbage is prepared from large fresh leaf mustard and prepared through salt fermentation, washing, finishing, secondary fermentation, cutting, seasoning, vacuum packaging, pasteurization or refrigeration, and air dried cooling. According to the preparation method, the operation is simple and safe, and the fermented pickled Chinese cabbage prepared through the manufacturing method is good in mouth feel, stable in quality and convenient to eat.

Description

technical field [0001] The invention relates to the technical fields of food microbial fermentation and food processing, and specifically provides a method for making convenient fermented sauerkraut. Background technique [0002] my country is one of the countries with the richest vegetable resources, and fermented vegetables have a long history in our country. People have accumulated rich experience in the long history of pickling. Fermented sauerkraut is mainly made of fresh green vegetables (big mustard greens) in the sun, withered, fermented, and then seasoned after adding brine into pottery jars for secondary fermentation. As a typical representative of southern fermented pickles, it has obvious differences with northern sour cabbage difference. Fermented sauerkraut is a cold processing method, which is extremely beneficial to the maintenance of the nutritional content, color, flavor and aroma of sauerkraut. Sauerkraut is not only delicious and refreshing, but also ha...

AI Technical Summary

Problems solved by technology

Most of the inoculation of sauerkraut is simply adding one or several types of lactic acid bacteria into the fermentation broth to make it proliferate in a short period of time to produce acid and shorten the fermentation of sauerkraut to a few days. This method is different from the traditional old brine inoculation of microorganisms in fermentation The quantity, type and ratio are completely inconsistent, and because the fermentation time is shortened, the post-ripening of the traditional sauerkraut fermentation process is omitted, that is, the lactic acid bacteria produce other flavor substances, such as malic acid, ketone acid and other organic acids and umami-flavored amino acids. , nucleotide and other processes, so the inoculation of fermented sauerkraut often has the disadvantages of single mouthfeel, bitterness, and no refreshing taste (CN 101697751 A for industrial fermented sauerkraut, and CN 1537455 A for rapid fermentation of sauerkraut with artificial inoculation of lactic acid bacteria)

[0004] At present, vegetable fermentation and processing has become a hot topic, but in terms of traditional fermented sauerkraut, the industrialization of sauerkraut processing with mustard as raw material is seriously insufficient, especially the use of old brine rich in lactic acid bacteria for inoculation fermentation, shredded, squeezed and dehydrated. The industrialization degree of fermented sauerkraut prepared by mixing red pepper, turmeric, chili oil, and seasoning powder is seriously insufficient

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