CN109349568A - A kind of industrialization pickle fermentation technique - Google Patents
A kind of industrialization pickle fermentation technique Download PDFInfo
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- CN109349568A CN109349568A CN201811449003.8A CN201811449003A CN109349568A CN 109349568 A CN109349568 A CN 109349568A CN 201811449003 A CN201811449003 A CN 201811449003A CN 109349568 A CN109349568 A CN 109349568A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of industrialization pickle fermentation techniques, comprising the following steps: fresh vegetables are checked and accepted, a less salt peracid salt marsh, secondary less salt salt marsh, shaping, cleaning, cutting, and desalination is dehydrated, and is deployed, and is packed, and are sterilized, storage.The present invention salts down technique in advance by using reasonable salt marsh, rationally controls the technological parameters such as temperature, acidity, salinity, greatly reduces the content of nitrite in pickles finished product, meets the consumption demand that people pursue the high sauerkraut of less salt.The present invention solves the problems, such as that pickle fermentation is insufficient, nutritive value is not high, weak flavor also by the dosage of the dosage of reasonable disposition direct putting type lactic acid bacteria agent and flavor and nutritional agents simultaneously.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of industrialization pickle fermentation technique.
Background technique
Pickles are the traditional salting zymolysis vegetable products in China, are to carry out the vegetables such as Chinese cabbage, radish, new ginger centainly
After pretreatment, with common salt aqueous solution and a certain amount of spice and other auxiliary materials is added, is pickled in dish altar.
Currently, traditional pickles be individual workship, small producer use " traditional, backward, extensive " mode be made, use
Bacterium be using the various microorganisms of natural attachment vegetable surface, including many microorganisms with potential hazard and a small amount of lactic acid
Bacterium.However, it cannot be made to account for form advantage quickly at fermentation initial stage by a small amount of natural lactic acid bacteria, fermentation cannot make to send out for first 7 days
Zymotic fluid PH declines rapidly, and other miscellaneous bacterias is caused also to have an opportunity to grow, and easily makes pickle flavor bad, vitamin C is destroyed.Wherein,
Nitrate reduction in vegetables can also be nitrite by some miscellaneous bacterias.Nitrite is a kind of noxious material, and adult once takes the photograph
Entering 0.3-0.5g just will appear intoxicating phenomenon, and it is also relatively strong that the nitroso compound generated is reacted with the intracorporal amine substance of people
Carcinogenesis.
In addition, being influenced by manufacture craft, the salt content in pickles is mostly exceeded currently on the market, and consumer is in edible bubble
Salt intake after dish greatly exceeds " safety line " of world health organisation recommendations, this seriously affected pickles industry into one
Step development, meanwhile, as people are food-safe, nutrition, the enhancing of health perception, low-salt kimchi has become the master of social development
Flow direction.
Therefore, it how to be further improved pickle fermentation technique, makes it that can either realize the less salt of pickles, low nitrite,
The problem of peculiar taste that will not influence pickles again simultaneously is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of industrialization pickle fermentation techniques.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of industrialization pickle fermentation technique, comprising the following steps:
(1) fresh vegetables are checked and accepted
Choose fresh vegetables, it is ensured that its disease-free, rotten, mildew, the yellow leaf of the silt, vegetables that remove vegetable surface are rotten
The dish base of a fruit of leaf, rhizome dish, then cleans, drains；
(2) salt marsh
Less salt peracid salt marsh: the fresh vegetables in step (1) being layered one by one and is put into fermentation vat, fresh vegetables with
Edible salt accounts for the 4%-6% of vegetables total amount, successively grasps according to the salt marsh technique dress pond of " one layer of salt, one layer of dish " and addition, edible salt
Make, vegetables is compacted layer by layer, until fermentation vat mouth about 20cm stops；After the water outlet of vegetables salt marsh, by direct putting type lactic acid bacteria agent salt
Water pump circulation is added into salt accumulated water, and the salt accumulated water after the inoculation of fermentation vat bottom of pond is extracted in salting process suitably sprays, when new
After fresh vegetables reach quantitative criterion, salt is sprinkled on the vegetable surface of fermentation pool surface, then seal pond with pressing plate and weight squeezing；
Secondary less salt salt marsh: after a less salt peracid salting zymolysis 25-30d, start to carry out the secondary salt marsh hair of sediment upturning progress
Ferment, secondary salt marsh use nearest sediment upturning, and the salinity to vegetables is improved to 6-10%；
(3) shaping, cleaning, cutting
Marinated good dish embryo in step (2) is arranged, old muscle, Lao Pi or discoloration non-edible part are rejected；It arranges
After good pickles are cleaned up with clear water, dimension shape is cut into as required；
(4) desalination, dehydration
The pickles segmented in step (3) are subjected to desalination with Desalination machine, reuse dewaterer to the pickles after desalination into
Row dehydration；
(5) it deploys
In step (4) desalination, corresponding auxiliary material be added in dewatered dish embryo carry out uniform mixing；
(6) packaging storage
After the pickles finished product metering packing sealing in step (5), using pasteurization, it is rapidly cooled to after sterilizing often
Temperature, then carry out drying and finished product packing after to get complete product.
Above-mentioned zymotechnique, it is preferred that in (2) less salt peracid salt marsh of step, direct putting type lactic acid bacteria agent is connect
Kind amount must reach 105-110CFU/g by fresh vegetables meter.
Above-mentioned zymotechnique, it is preferred that in (2) less salt peracid salt marsh of step, quantitative mark that fresh vegetables reaches
It is quasi- are as follows: fresh vegetables is the 85-95% that salt pond fills water weight.
Above-mentioned zymotechnique, it is preferred that in step (2) the dosage of the vegetable surface berley salt of salt marsh pool surface be 4-
6kg/m2。
Above-mentioned zymotechnique, it is preferred that pond temperature in fermentation vat must be made after direct putting type lactic acid bacteria agent is added in step (2)
It is maintained between 28-32 DEG C.
Above-mentioned zymotechnique, it is preferred that in step (4) after desalination and dehydration, the water content of pickles be should be less than
85%, salt content should be less than 5-7%.
Above-mentioned zymotechnique, it is preferred that the auxiliary material in step (5) includes flavor and nutritional agents.
Above-mentioned zymotechnique, it is preferred that the flavor and nutritional agents are illiciumverum, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, pepper, fennel fruit
One or more of perfume, cloves, orange peel, capsicum, garlic, ginger, green onion, onion, white sugar, seafood.
Capsicum, garlic, ginger, green onion, onion, Chinese prickly ash, pepper, fennel seeds in the above flavor agent etc. have not only acted as the work of seasoning
With, while also having inhibiting effect to the miscellaneous bacteria in many fermentation process, there is different degrees of sterilization and anticorrosion effect.
Meanwhile white sugar, seafood, capsicum, orange peel in the above flavor agent etc. also further enriches the nutrition of pickles, makes it
Include: vitamin A, B1, C, all multi-nutrients such as calcium, phosphorus, iron, carrotene, capsaicine, cellulose, protein, simultaneously
Sterilization can also be played, anticancer, prevent constipation, reduce all multiactions such as cholesterol.
The present invention is fermented by configuring the direct putting type lactic acid bacteria agent of reasonable volume, has not only directly initiated fresh vegetable
The lactic fermentation process of dish shortens the fermented vegetable period, keeps fresh vegetables mature rapidly, and improves and various in pickles have
The total amount of machine acid, amino acid and Organic Alcohol, in addition also significantly reduces content of nitrite therein, considerably increases fermentation vegetable
Flavor substance type in dish.
Higher in view of the content of salt in pickle, the content of nitrite also can be higher；And pickle acidity is lower, sub-
The content of nitrate also can be higher.And salt, total acid, the content of nitrite in pickles are to directly affect its flavour quality,
Identify the important indicator of its quality.Therefore the present invention uses less salt peracid salt marsh technique, compared with traditional salt marsh technique with high salt, no
Salt dosage is only greatly reduced, the desalination cost in later period, and its reason also to the salt marsh maturation time of vegetables, dish base are reduced
Change index and produce great influence, the maturation time of dish base is made to reduce by more than half, and acidity improves more than half.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of industrialization pickles
Zymotechnique salts down technique in advance by using reasonable salt marsh, rationally controls the technological parameters such as temperature, acidity, salinity, substantially reduces
Content of nitrite in pickles finished product meets the consumption demand that people pursue less salt peracid.Pass through reasonable disposition simultaneously
The dosage of direct putting type lactic acid bacteria agent and the dosage of flavor and nutritional agents, solve that pickle fermentation is insufficient, nutritive value is not high, wind
The problem of taste difference.
Specific embodiment
Below in conjunction with specific embodiment, technical solution of the present invention is clearly and completely described, it is clear that retouched
The embodiment stated is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, originally
Field those of ordinary skill every other embodiment obtained without making creative work, belongs to the present invention
The range of protection.
Embodiment 1:
A kind of industrialization pickle fermentation technique, comprising the following steps:
(1) fresh vegetables are checked and accepted
Choose fresh Chinese cabbage, it is ensured that its is disease-free, rotten, mildew, removes the silt on Chinese cabbage surface, Chinese cabbage
Yellow leaf rotten leaf, the dish base of a fruit, then clean, drain；
(2) salt marsh
Less salt peracid salt marsh: the fresh Chinese cabbage in step (1) being layered one by one and is put into fermentation vat, Chinese cabbage with
Edible salt accounts for the 6% of Chinese cabbage total amount, successively grasps according to the salt marsh technique dress pond of " one layer of salt, one layer of dish " and addition, edible salt
Make, Chinese cabbage is compacted layer by layer, until fermentation vat mouth about 20cm stops；After the water outlet of Chinese cabbage salt marsh, by direct putting type lactic acid bacteria agent
(inoculum concentration of direct putting type lactic acid bacteria agent must reach 105CFU/g by fresh Chinese cabbage meter) is added with salt water pump circulation to salt
In accumulated water, the salt accumulated water after the inoculation of fermentation vat bottom of pond is extracted in salting process is suitably sprayed, when Chinese cabbage reaches quantitative criterion,
That is: after Chinese cabbage is the 85% of salt pond dress water weight, according to 6kg/m on the Chinese cabbage surface of fermentation pool surface2Specification spread
Upper salt, then pond is sealed with pressing plate and weight squeezing, pond temperature will be maintained between 28-32 DEG C in fermentation vat；
Secondary less salt salt marsh: after a less salt peracid salting zymolysis 25-30d, start to carry out the secondary salt marsh hair of sediment upturning progress
Ferment, secondary salt marsh use nearest sediment upturning, and the salinity to Chinese cabbage is improved to 10%；
(3) shaping, cleaning, cutting
Marinated good dish embryo in step (2) is arranged, old muscle, Lao Pi or discoloration non-edible part are rejected；It arranges
After good pickles are cleaned up with clear water, dimension shape is cut into as required；
(4) desalination, dehydration
The pickles segmented in step (3) are subjected to desalination with Desalination machine, reuse dewaterer to the pickles after desalination into
Row dehydration；After desalination and dehydration, the water content of pickles, which should be less than 85%, salt content, should be less than 7%；
(5) it deploys
In step (4) desalination, Chinese prickly ash, illiciumverum, garlic, fennel seeds, ginger, capsicum be added in dewatered dish embryo carry out
Uniform mixing；
(6) packaging storage
After the pickles finished product metering packing sealing in step (5), using pasteurization, it is rapidly cooled to after sterilizing often
Temperature, then carry out drying and finished product packing after to get complete product.
Embodiment 2:
A kind of industrialization pickle fermentation technique, comprising the following steps:
(1) fresh vegetables are checked and accepted
Choose fresh white radishes, it is ensured that its disease-free, rotten, mildew removes the silt and the dish base of a fruit on white radishes surface, so
After clean, drain；
(2) salt marsh
Less salt peracid salt marsh: being put into being layered one by one after the fresh white radishes stripping and slicing in step (1) in fermentation vat, white
Radish and edible salt fill pond according to the salt marsh technique of " one layer of salt, one layer of dish " and add, and edible salt accounts for the 4% of white radishes total amount, successively
Operation, white radishes is compacted layer by layer, until fermentation vat mouth about 20cm stops；After the water outlet of white radishes salt marsh, by direct putting type lactic acid bacteria agent
(inoculum concentration of direct putting type lactic acid bacteria agent must reach 108CFU/g by white radishes meter) is added with salt water pump circulation to salt accumulated water
In, the salt accumulated water after the inoculation of fermentation vat bottom of pond is extracted in salting process suitably sprays, when white radishes reach quantitative criterion, it may be assumed that white
After radish is the 90% of salt pond dress water weight, according to 4kg/m on the white radishes surface of fermentation pool surface2Specification sprinkle salt,
Pond is sealed with pressing plate and weight squeezing again, pond temperature will be maintained between 28-32 DEG C in fermentation vat；
Secondary less salt salt marsh: after a less salt peracid salting zymolysis 25-30d, start to carry out the secondary salt marsh hair of sediment upturning progress
Ferment, secondary salt marsh use nearest sediment upturning, and the salinity to white radishes is improved to 8%；
(3) shaping, cleaning, cutting
Marinated good dish embryo in step (2) is arranged, old muscle, Lao Pi or discoloration non-edible part are rejected；It arranges
After good pickles are cleaned up with clear water, dimension shape is cut into as required；
(4) desalination, dehydration
The pickles segmented in step (3) are subjected to desalination with Desalination machine, reuse dewaterer to the pickles after desalination into
Row dehydration；After desalination and dehydration, the water content of pickles, which should be less than 85%, salt content, should be less than 6%；
(5) it deploys
In step (4) desalination, be added in dewatered dish embryo orange peel, pepper, Radix Glycyrrhizae, green onion, ginger, garlic, shrimp sauce, white sugar,
Chilli powder carries out uniform mixing；
(6) packaging storage
After the pickles finished product metering packing sealing in step (5), using pasteurization, it is rapidly cooled to after sterilizing often
Temperature, then carry out drying and finished product packing after to get complete product.
Embodiment 3:
A kind of industrialization pickle fermentation technique, comprising the following steps:
(1) fresh vegetables are checked and accepted
Choose fresh cucumber, it is ensured that its disease-free, rotten, mildew removes the silt on cucumber surface, then cleans, drips
It is dry；
(2) salt marsh
Less salt peracid salt marsh: the fresh cucumber in step (1) being layered one by one and is put into fermentation vat, fresh cucumber with
Edible salt accounts for the 5% of cucumber total amount, successively operates according to the salt marsh technique dress pond of " one layer of salt, one layer of dish " and addition, edible salt,
Cucumber is compacted layer by layer, until fermentation vat mouth about 20cm stops；After the water outlet of cucumber salt marsh, by direct putting type lactic acid bacteria agent (direct putting type
The inoculum concentration of lactic acid bacteria agent must reach 110CFU/g by cucumber meter) it is added with salt water pump circulation into salt accumulated water, in salt marsh
Salt accumulated water after extracting the inoculation of fermentation vat bottom of pond in the process suitably sprays, when cucumber reaches quantitative criterion, it may be assumed that cucumber is salt pond dress
After the 95% of water weight, according to 5kg/m on the cucumber surface of fermentation pool surface2Specification sprinkle salt, then with pressing plate and again
Pond is sealed in object squeezing, and pond temperature will be maintained between 28-32 DEG C in fermentation vat；
Secondary less salt salt marsh: after a less salt peracid salting zymolysis 25-30d, start to carry out the secondary salt marsh hair of sediment upturning progress
Ferment, secondary salt marsh use nearest sediment upturning, and the salinity to cucumber is improved to 9%；
(3) shaping, cleaning, cutting
Marinated good dish embryo in step (2) is arranged, old muscle, Lao Pi or discoloration non-edible part are rejected；It arranges
After good pickles are cleaned up with clear water, dimension shape is cut into as required；
(4) desalination, dehydration
The pickles segmented in step (3) are subjected to desalination with Desalination machine, reuse dewaterer to the pickles after desalination into
Row dehydration；After desalination and dehydration, the water content of pickles, which should be less than 85%, salt content, should be less than 5%；
(5) it deploys
In step (4) desalination, capsicum, garlic, ginger, white sugar, shrimp paste, pear juice be added in dewatered dish embryo mix and stir
It is even；
(6) packaging storage
After the pickles finished product metering packing sealing in step (5), using pasteurization, it is rapidly cooled to after sterilizing often
Temperature, then carry out drying and finished product packing after to get complete product.
Following table 1 is that the influence of salt marsh technique and tradition salt marsh work technique with high salt to salt marsh effect in the present invention compares:
Table 1
It is found by above-mentioned comparative test result, using the less salt salt marsh technique in the present invention, not only greatly reduces use
Salt amount reduces the desalination cost in later period, and it also produces weight to the physical and chemical index of the salt marsh maturation time of vegetables, dish base
It influences, the maturation time of dish base is made to reduce by more than half, and acidity improves more than half.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (8)
1. a kind of industrialization pickle fermentation technique, which comprises the following steps:
(1) fresh vegetables are checked and accepted
Choose fresh vegetables, it is ensured that its is disease-free, rotten, mildew, remove the silt of vegetable surface, the yellow leaf rotten leaf of vegetables,
The dish base of a fruit of rhizome dish, then cleans, drains；
(2) salt marsh
Less salt peracid salt marsh: the fresh vegetables in step (1) being layered one by one and is put into fermentation vat, fresh vegetables and edible
Salt accounts for the 4%-6% of vegetables total amount, successively operates according to the salt marsh technique dress pond of " one layer of salt, one layer of dish " and addition, edible salt,
Vegetables are compacted layer by layer, until fermentation vat mouth about 20cm stops；After the water outlet of vegetables salt marsh, by direct putting type lactic acid bacteria agent brine pump
Circulation is added into salt accumulated water, and the salt accumulated water after the inoculation of fermentation vat bottom of pond is extracted in salting process suitably sprays, when fresh vegetable
After dish reaches quantitative criterion, salt is sprinkled on the vegetable surface of fermentation pool surface, then seal pond with pressing plate and weight squeezing；
Secondary less salt salt marsh: after a less salt peracid salting zymolysis 25-30d, starting to carry out sediment upturning and carry out secondary salting zymolysis, and two
Secondary salt marsh uses nearest sediment upturning, and the salinity to vegetables is improved to 6-10%；
(3) shaping, cleaning, cutting
Marinated good dish embryo in step (2) is arranged, old muscle, Lao Pi or discoloration non-edible part are rejected；It puts in order
After pickles are cleaned up with clear water, dimension shape is cut into as required；
(4) desalination, dehydration
The pickles segmented in step (3) are subjected to desalination with Desalination machine, dewaterer is reused and the pickles after desalination is taken off
Water process；
(5) it deploys
In step (4) desalination, corresponding auxiliary material be added in dewatered dish embryo carry out uniform mixing；
(6) packaging storage
After the pickles finished product metering packing sealing in step (5), using pasteurization, room temperature is rapidly cooled to after sterilizing, so
After carry out drying and finished product packing after to get complete product.
2. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: (2) less salts of step
In peracid salt marsh, the inoculum concentration of direct putting type lactic acid bacteria agent must reach 105-110CFU/g by fresh vegetables meter.
3. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: (2) less salts of step
In peracid salt marsh, quantitative criterion that fresh vegetables reaches are as follows: fresh vegetables is the 85-95% that salt pond fills water weight.
4. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: in salt marsh in step (2)
The dosage of the vegetable surface berley salt of pool surface is 4-6kg/m2。
5. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: be added in step (2) straight
Pond temperature in fermentation vat must be made to be maintained between 28-32 DEG C after throwing formula lactic acid bacteria agent.
6. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: by de- in step (4)
After salt and dehydration, the water content of pickles, which should be less than 85%, salt content, should be less than 5-7%.
7. a kind of industrialization pickle fermentation technique according to claim 1, it is characterised in that: the auxiliary material in step (5)
Including flavor and nutritional agents.
8. a kind of industrialization pickle fermentation technique according to claim 7, it is characterised in that: the flavor and nutritional agents
For illiciumverum, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, pepper, fennel seeds, cloves, orange peel, capsicum, garlic, ginger, green onion, onion, white sugar, seafood, fresh fruit
One or more of juice.
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| CN109938308A (en) * | 2019-03-26 | 2019-06-28 | 四川厨之乐食品有限公司 | A kind of preparation method of industrial fermentation green vegetables |
| CN110338382A (en) * | 2019-08-15 | 2019-10-18 | 四川江中源食品有限公司 | A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production |
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN110881634A (en) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | Preparation method of low-salt pickled vegetable rich in active probiotics |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112293697A (en) * | 2020-10-14 | 2021-02-02 | 天津谦德食品股份有限公司 | Fermentation method for preparing pickled vegetables |
| CN112401196A (en) * | 2020-07-24 | 2021-02-26 | 吉香居食品股份有限公司 | Low-salt, low-acid and low-water-activity pickled radish as well as preparation method and application thereof |
| CN112869088A (en) * | 2021-01-27 | 2021-06-01 | 延边金刚山食品股份有限公司 | Desalination method in production process of spicy cabbage |
| CN113455629A (en) * | 2021-07-01 | 2021-10-01 | 四川天味食品集团股份有限公司 | Pickled Chinese cabbage production method capable of improving fragrance and crispness |
| CN113854521A (en) * | 2021-10-15 | 2021-12-31 | 怀化市酱香和农业科技股份有限公司 | Preparation method of low-salt pickles |
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| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112401196A (en) * | 2020-07-24 | 2021-02-26 | 吉香居食品股份有限公司 | Low-salt, low-acid and low-water-activity pickled radish as well as preparation method and application thereof |
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| CN112869088A (en) * | 2021-01-27 | 2021-06-01 | 延边金刚山食品股份有限公司 | Desalination method in production process of spicy cabbage |
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| CN113854521A (en) * | 2021-10-15 | 2021-12-31 | 怀化市酱香和农业科技股份有限公司 | Preparation method of low-salt pickles |
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