Preparation method of low-salt nutritional pickled vegetable

Abstract

The invention discloses a preparation method of a low-salt nutritional pickled vegetable. The preparation method comprises the following steps: a, preparing pickling brine, namely putting an appropriate amount of anise, rhizoma kaempferiae, perilla leaf, aniseed, amomum tsao-ko, myrcia, cinnamon, old ginger, pepper and rod chilli into water, adding edible salt, heating until boiling for 10-60 minutes, thoroughly cooling the cooked brine before pouring into a clean pickle jar, adding an appropriate amount of citric acid, malic acid, white vinegar, garlic juice, granulated sugar and sorghum white spirit, and stirring evenly to obtain the pickling brine; and b, cleaning and thoroughly drying the raw materials of the pickled vegetable, chopping into slices, strips or in other shapes, putting the chopped raw materials in the pickling brine, closing the cover, supplementing enough water at the neck of the jar, and pickling for 7-10 days to obtain the low-salt nutritional pickled vegetable. The preparation method of the low-salt nutritional pickled vegetable is simple and convenient to operate; the prepared pickled vegetable is good in taste, excellent in flavor, and sour, crisp, tasty and refreshing; the pickled vegetable is low in salt content, short in pickling time and not high in nitrite content; besides, the pickled vegetable is not fermented so that the nutritive elements can be locked efficiently, and therefore, the pickled vegetable has relatively high nutritive value.

Description

technical field [0001] The invention relates to a method for preparing low-salt nutritional pickles, belonging to the field of food. Background technique [0002] Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to suppress spoilage microorganisms. Kimchi uses low-concentration brine or a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be Can achieve the purpose of long-term storage. Various seasonal vegetables, such as Chinese cabbage, cabbage (cabbage), carrots, peppers, celery, cucumbers, kidney beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making Chinese pickles. They are all soaked in canned pepper...

AI Technical Summary

Problems solved by technology

The optimum temperature for lactic acid fermentation is 26-35°C, so 6-8% of salt should be added, but too much salt will cause serious harm to the human body; for kimchi soaked in the way of one layer of kimchi raw materials and one layer of salt, the nutrition will be lost Seriously, the vegetables lose their original value greatly