Processing and preparation method for pickled vegetables and salted vegetables

Abstract

The invention relates to the technical field of vegetable processing, specifically to a processing and preparation method for pickled vegetables and salted vegetables. The processing and preparation method specifically comprises the following steps: raw material selection, salt preparation, pickling, pressurization and constant-temperature stirring. In the step of pickling, edible salt on the surface of each layer of vegetables is uniformly scattered; and the amount of the edible salt at a bottom layer is less than the amount of the edible salt on an upper layer, i.e., the usage amount of theedible salt is sequentially increased from bottom to top. The processing and preparation method is applicable to vegetable varieties with high water content, such as radishes; the vegetables and the edible salt are placed in a vegetable pickling device layer by layer during pickling; the usage amount of the edible salt is sequentially increased from bottom to top; after the edible salt is completely dissolved, all the vegetables can fully absorb the edible salt, so the saltiness of the pickled vegetables is proper; meanwhile, juice in the vegetables can seep outwards through the pressure of aheavy object, and air can be isolated to form an anaerobic environment at the same time, so acid production by metabolism of lactic acid bacteria can be easily realized; lactic acid is produced and continuously accumulated; the pH value of the pickled vegetables is reduced; thus, the pickled vegetables have sour taste and better taste; meanwhile, operation is easy; and the loss of nutritional ingredients is small.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a method for processing and preparing pickled vegetables. Background technique [0002] Vegetable pickling is an ancient method of vegetable processing and storage, which has a long history both in my country and abroad. Because of its simple processing method and equipment, and the raw materials used can be obtained locally, many famous and special products with unique styles have been formed in different regions, such as Chongqing Fuling pickled mustard, Sichuan winter vegetables, Jiangsu Yangzhou pickled radish, Beijing Babao pickles , Guizhou pickled vegetables, Sichuan pickles and Shanxi assorted pickles, etc. In the era when living standards were relatively backward, pickled vegetables were mainly home-made and self-eating, and the purpose was to make up for the shortage of food in order to prolong the storage and edible period of vegetables. With the continu...

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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for processing and preparing pickled vegetables, so as to solve the problem that a large amount of salt is added at one time during the pickling process proposed in the above-mentioned background technology, resulting in the problem that some of the pickled vegetables are too salty and the other part is too bland

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