Preparation method of novel salt-free Chinese sauerkraut
A production method and technology of hydrochloric acid vegetables, which are applied in the fields of climate change adaptation, food drying, food science, etc., can solve the problems of vegetable shortage, overcapacity, and unfavorable economic development, etc.
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Embodiment 1
[0016] A novel salt-free sauerkraut is prepared from the following main raw materials in parts by weight: 10 parts of round root radish mustard, 0.1 part of lactic acid bacteria fermentation powder, and 100 parts of distilled water.
[0017] Described a kind of novel salt-free sauerkraut is prepared by following method:
[0018] (1) Adopt 10 parts of mature round-rooted radish tassels, put the raw materials in the clean and pollution-free sunlight and dry them until the raw materials wilt;
[0019] (2) Add water into the container, heat it to boiling 97°C, put in the dried raw materials for blanching, and the time is 8s;
[0020] (3) Take out the raw material quickly after blanching, place it in a fermentation vessel, add 100 parts of distilled water at normal temperature, lower the temperature of the raw material to 40°C, and add 0.1 part of fermentation broth for fermentation;
[0021] (4) Fermentation under the environment that fermentation container is selected to be cool...
Embodiment 2
[0025] A novel salt-free sauerkraut is prepared from the following main raw materials in parts by weight: 20 parts of round-root radish mustards, 0.2 parts of lactic acid bacteria fermentation powder, and 200 parts of distilled water.
[0026] Described a kind of novel salt-free sauerkraut is prepared by following method:
[0027] (1) Adopt 20 parts of mature round root radish tassels, put the raw materials in the clean and pollution-free sunlight and dry them until the raw materials wilt;
[0028] (2) Add water into the container, heat it to boiling 97°C, put in the dried raw materials for blanching, and the time is 8s;
[0029] (3) Take out the raw material quickly after blanching, place it in a fermentation vessel, add 200 parts of distilled water at normal temperature, lower the temperature of the raw material to 40°C, and add 0.2 part of fermentation broth for fermentation;
[0030] (4) Fermentation under the environment that fermentation container is selected to be cool...
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