Mashing vegetable pickling technology

Abstract

The invention discloses a mashing vegetable pickling technology. The technology comprises the following steps of (1) vegetable selecting; (2) mashing; (3) airing; (4) blending; (5) standing; (6) stirring; (7) soaking fermentation. According to the mashing vegetable pickling technology, vegetable mash juice is used as a pickling carrier, and meanwhile, moisture in pickled vegetables is reserved, sothat the pickled vegetables are tender and crisp, and traditional pickling methods and taste are changed; hydrogel is used for improving the solution reservation degree, so that the solution evaporation degree is reduced, by means of the hydrogel, the vegetables are locked in a pickling solution for maximum pickling, moreover, the mobility of the hydrogel is poor, the hydrogel is even prone to freeze in a low temperature environment, therefore, by adding emulsified oil and sodium toluate with a reasonable ratio, the freezing resistance of the ultimate pickling solution provided by the invention is greatly improved, the situations that the solution has poor mobility and even freezes at a low temperature are avoided, the defect that the vegetable pickling taste is insipid due to the low temperature is overcome, and by means of the mashing vegetable pickling technology, the vegetable pickling taste is strong even under a low temperature condition.

Description

technical field [0001] The invention relates to a beating type vegetable pickling process. Background technique [0002] At present, pickled vegetables are more and more popular among people, especially for fast-paced office workers. They are very popular as a dish for drinking porridge in the morning. The general vegetable pickling process includes picking vegetables, washing vegetables, adding salt and squeezing, After adding seasonings, carry out airtight pickling, but this kind of pickling process requires constant salting and squeezing-salting and squeezing, and repeated repetitions, and it takes more than ten days of pickling for the flavor of the pickling solution to penetrate into the vegetables System, the efficiency is very low, and the flavor effect is not good. In addition, the rapid evaporation of the pickling solution leads to insufficient flavor of the vegetables, and in a low temperature environment, the taste of the vegetables in the pickling solution is no...

AI Technical Summary

Problems solved by technology

[0002] At present, pickled vegetables are more and more popular among people, especially as fast-paced office workers, they are very popular as a dish for drinking porridge in the morning. The general vegetable pickling process includes picking vegetables, washing vegetables, adding salt and squeezing, After adding seasonings, carry out airtight pickling, but this kind of pickling process requires constant salting and squeezing-salting and squeezing, and repeated repetitions, and it takes more than ten days of pickling for the flavor of the pickling solution to penetrate into the vegetables system, the efficiency is very low, and the flavor effect is not good

In addition, the rapid evaporation of the pickling solution leads to insufficient taste of the vegetables, and in low temperature environments, the taste of vegetables in the pickling solution is not ideal, and the problem of poor taste often occurs