CN103478661A

CN103478661A - Pickled Chinese cabbage processing method

Info

Publication number: CN103478661A
Application number: CN201310481139.8A
Authority: CN
Inventors: 杨仕萍
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-16
Filing date: 2013-10-16
Publication date: 2014-01-01

Abstract

The invention relates to the technical field of pickled fermentation foods, and in particular relates to a pickled Chinese cabbage processing method capable of improving the taste and the flavor of pickled Chinese cabbages, shortening the pickling time and improving the yield. The method comprises the following steps: 1) clearing: separately selecting high-quality fresh and mature green vegetables without insects, mildew discoloration and impurities, skiving old vegetable leaves from the root corners of the green vegetables by using a skiving machine, drying the skived green vegetables on a sunning ground until the green vegetables are half-dry and the vegetable leaves become bluish yellow; 2) pressing: cleaning the dried green vegetables in a cleaning pond and filtering water from the green vegetables, putting the green vegetables into a vegetable cutter and cutting into vegetable segments from 4cm to 6cm, then putting the vegetable segments into a water filtering bag and sending the water filtering bag into a press machine to press out excess water under the condition that the pressing time is generally 5 minutes; and 3) blending: putting the pressed semi-finished green vegetables, table salt, white spirit, brown sugar and licorice root into a blender to be evenly blended under the condition that 7kg of table salt, 5kg of white spirit, 1kg of brown sugar and 2kg of licorice root are added according to every 100kg of semi-finished green vegetables, and putting the evenly-blended green vegetables into a container to be pickled for 15 days.

Description

The processing method of acid salted vegetables

Technical field

The present invention relates to the salting zymolysis food technology field, particularly relate to a kind of processing method of sour salted vegetables.

Background technology

As everyone knows, sour salted vegetables is a kind of vegetable of pickling, comparatively delicious because of its taste, therefore obtains liking of consumer; The processing method of classical acid salted vegetables is: clear up-dry-allotment-sterilizing-packing-finished product.Key points for operation are as follows:

1), cleaning, select high-quality, fresh, ripe, without worm, without going mouldy, pure large green vegetables, ream the Lao Pi on the root angle with cutter after sorting, the larger green vegetables of cutting be put on threshing ground, shine extremely half-driedly, and the dish leaf becomes the bluish yellow look;

2), dry, the green vegetable leaf shone is put into to service sink and clean up drainage, then it is roasting half-dried to put into barn, the time is generally 1 day;

3), allotment, the semi-finished product green vegetables that suppress, press 7 kilograms of salt for 100 kilograms, every green vegetables, 5 kilograms of white wine, 1 kilogram of brown sugar, 2 kilograms, Radix Glycyrrhizae is poured in mixer and stirs together, and the green vegetables that stir are poured in container and pickled 30 days;

4), sterilizing, the salted vegetables of pickling is poured in container by 0.4 kilogram of monosodium glutamate for 25 kilograms of salted vegetables, 0.3 kilogram of salt, 1 kilogram of paprika, after stirring, send into sterilizing chamber and carry out sterilizing 35 to 40 minutes;

5), packing, sterilizing, good salted vegetables is sent into packing shop and is carried out bottled packing, by every bottle of metering, is 200 grams, its mouthfeel of sour salted vegetables and fragrance that above-mentioned technique is made are comparatively general,, and salting period is long.

Summary of the invention

For solving the problems of the technologies described above, the invention provides and a kind ofly improved mouthfeel and fragrance and allowed salting period shorten, improve the processing method of the sour salted vegetables of output.

The processing method of sour salted vegetables of the present invention comprises the following steps:

1), cleaning, select high-quality, fresh, ripe, without worm, without going mouldy, pure large green vegetables, ream the Lao Pi on the root angle with skiving machine after sorting, the larger green vegetables of cutting be put on threshing ground, shine extremely half-driedly, and the dish leaf becomes the bluish yellow look;

2), compacting, the green vegetable leaf shone is put into to service sink and cleans up drainage, then put into vegetable-chopper segment to 4 to 6 centimetres, in the drainage bag of then packing into, send into the interior extrusion of forcing press excessive moisture, the press time is generally 5 minutes;

3), allotment, the semi-finished product green vegetables that suppress, press 7 kilograms of salt for 100 kilograms, every green vegetables, 5 kilograms of white wine, 1 kilogram of brown sugar, 2 kilograms, Radix Glycyrrhizae is poured in mixer and stirs together, and the green vegetables that stir are poured in container and pickled 15 days;

4), sterilizing, the salted vegetables of pickling is poured in container by 0.4 kilogram of monosodium glutamate for 25 kilograms of salted vegetables, 0.6 kilogram of salt, 1 kilogram of paprika, after stirring, send into sterilizing chamber and carry out sterilizing 35 to 40 minutes;

5), packing, sterilizing, good salted vegetables is sent into packing shop and is carried out bottled packing, by every bottle of metering, is 200 grams.

Compared with prior art beneficial effect of the present invention is: by above-mentioned setting, the sour salted vegetables processed can improve mouthfeel and fragrance and allow salting period shorten, and has improved output.

The specific embodiment

Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for the present invention is described, but are not used for limiting the scope of the invention.

The processing method of sour salted vegetables of the present invention, by above-mentioned setting, the sour salted vegetables processed can improve mouthfeel and fragrance and allow salting period shorten, and has improved output.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.

Claims

1. the processing method of a sour salted vegetables, is characterized in that, comprises the following steps:

4), sterilizing, the salted vegetables of pickling is poured in container by 004 kilogram of monosodium glutamate for 25 kilograms of salted vegetables, 006 kilogram of salt, 1 kilogram of paprika, after stirring, send into sterilizing chamber and carry out sterilizing 35 to 40 minutes;