Industrial method for preparing pickled Chinese cabbage product by fermenting green mustard

Abstract

The invention belongs to the field of food, particularly relates to a pickle preparation technology in the field of food, and particularly relates to an industrial method for preparing a pickled Chinese cabbage product by fermenting green mustard. The method comprises the steps of 1) raw material selection and pretreatment; 2) quickly starting fermentation for the first time, and carrying out sand-sealed fermentation for 15 to 30 days; (3) carrying out second-round storage and shallow fermentation, and carrying out sand-sealed fermentation for 90 to 120 days again; and (4) carrying out third-round aroma enhancement fermentation for 10 to 15 days to obtain the fermented pickled Chinese cabbages. According to the method, through three rounds of fermentation, vegetable salting water is recycled; spices and other auxiliary materials are added, so that vegetables are more mature in fermentation and better in flavor; by recycling the vegetable salting water, the utilization efficiency and benefit of water can be improved; more nutrient substances are provided for later fermentation; the special flavor is achieved; the salting degree is reduced; resource waste is avoided; and the production cost is saved.

Description

technical field [0001] The invention belongs to the food field, in particular to a pickle preparation technology in the food field, and specifically relates to an industrialized method for preparing sauerkraut products by fermenting green mustard. Background technique [0002] Sauerkraut is a kind of pickled vegetable that exists in some areas of China. The original intention of making sauerkraut is to prolong the shelf life of vegetables. Sauerkraut can be an appetizer, a side dish in our diet, or it can be used as a seasoning to make dishes, such as: pickled fish, crucian carp with pickled peppers, shredded pork with ginger, etc. [0003] The preparation method of existing sauerkraut is: fresh vegetables (cabbage or mustard, especially cabbage mustard, leaf tumor mustard, broad handle mustard and large leaf mustard are the main raw materials of Sichuan pickled cabbage) are subjected to a certain processing method. To make it have a certain sour taste, but at present, vege...

AI Technical Summary

Problems solved by technology

At the same time, in order to quickly ferment, some sauerkraut is prepared with additional biological agents, which is not green and natural enough. In addition, the existing sauerkraut is usually added with preservatives and preservatives to reach the shelf life. The sauerkraut with preservatives tastes astringent , smells choking, no sauerkraut aroma, has acrid and suffocating smell and can strongly irritate eyes, poor taste

The quality of the existing sauerkraut in the market is uneven, and the quality inspection indicators of many brands of sauerkraut in the market are not up to the standard, all because the processing process is not standardized, and the production process is contaminated with pathogenic harmful substances and various molds , Bacteria, Viruses

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