CN102835637A - Pickled Chinese cabbage processing production method - Google Patents
Pickled Chinese cabbage processing production method Download PDFInfo
- Publication number
- CN102835637A CN102835637A CN2012103517148A CN201210351714A CN102835637A CN 102835637 A CN102835637 A CN 102835637A CN 2012103517148 A CN2012103517148 A CN 2012103517148A CN 201210351714 A CN201210351714 A CN 201210351714A CN 102835637 A CN102835637 A CN 102835637A
- Authority
- CN
- China
- Prior art keywords
- chinese cabbage
- sauerkraut
- pickled chinese
- pickled
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a pickled Chinese cabbage processing production method, which is characterized in that high-grade Chinese cabbage is selected in advance for trimming, weighing, cleaning, water draining, cement cellar entering and piling, salt adding (2 to 3kg of salt is added for 100kg of Chinese cabbage), water adding for submerging the Chinese cabbage, and top sealing and compression by a wood plate, the sealing fermentation is carried out for 45 to 60 days, the pickled Chinese cabbage subjected to the fermentation pickling is taken out from the cement cellar and is placed into a transmission belt, the pickled Chinese cabbage on the transmission belt is subjected to primary picking and then enters a cleaning machine to be sterilized and cleaned through the transmission belt, the cleaned and sterilized pickled Chinese cabbage is cut into shreds or strips, then, the pickled Chinese cabbage enters a box tank for secondary fermentation and is sealed for 1 to 2 days, then, the fermented pickled Chinese cabbage shreds or strips are subjected to vacuum sealing, bag loading and opening sealing, high-temperature sterilization, box loading and warehouse entering through a bag loading machine, and finished products are obtained. The pickled Chinese cabbage contains lactic acid and various organic acids, and after the bag opening, the pickled Chinese cabbage can be eaten through being made into salad, cooking in soy, boiling in hot water, stewing or rinsing, can also be eaten through being matched with fish, meat, seafood and the like, and belongs to a sour crispy and delicious authentic northeast pickled Chinese cabbage.
Description
Technical field: the present invention relates to the processing of Chinese cabbage, specifically a kind of sauerkraut method for producing.
Background technology: at present, pickle into the processing mode of sauerkraut to Chinese cabbage, have tradition with rapid-result two kinds.Traditional approach is with the sauerkraut of pickling in the water vat, through manual work cut wash after, reenter pot and fry in shallow oil and copy or boiling.This processing mode is pickled in the process of sauerkraut in Chinese cabbage, exists dish to decrease big, the difficult control of temperature, dish is perishable, and in addition, every cylinder sauerkraut taste that and process that salts down is difficult to identical; Although rapid-result salted vegetables method salting period is short owing in curing process, added the celestial agent of a kind of sauerkraut, so the sauerkraut of pickling and being processed not only taste not just and do not destroyed the nutrition of Chinese cabbage.
Summary of the invention: the purpose of this invention is to provide a kind ofly, pickle in enormous quantities, flow production line processing, time saving and energy saving, the sauerkraut long shelf-life that produces, quality is good, taste is pure, a kind of sauerkraut method for producing of pollution-free, instant edible, genus pollution-free food.Major technique content of the present invention is that a kind of sauerkraut method for producing is characterized in that; The first-class Chinese cabbage of preliminary election is repaired, weighs, cleaning, draining, go into cement pit cellar for storing things piling, 100 kilograms of dishes add 2-3 kilogram salt, add water logging and cross Chinese cabbage after, with the plank compacting of binding; Sealing and fermenting 45-60 days, the sauerkraut that fermentation is pickled was pulled out from the cement pit cellar for storing things and is put driving-belt, and the sauerkraut on the driving-belt is after primary election; Entering into cleaning machine through driving-belt carries out disinfection to sauerkraut and cleans; After sauerkraut after cleaning and the sterilization is cut into strand by vegetable-chopper, carries out secondary fermentation, be stranded 1-2 days, to the case groove more again the sauerkraut strand that ferments; Carry out with sack filling machine that vacuum seal, pack are sealed, high temperature sterilization, vanning warehouse-in, be finished product.The present invention compares its advanced part and is with prior art; This sauerkraut method for producing; Has the sauerkraut that technology is simple, produce in batches, process; Acid fragrance just, light tasty and refreshing, acid embrittlement, the characteristics that do not contain living contaminants, long shelf-life, instant edible; Thereby existing tradition and rapid-result two kinds of sauerkraut production methods have been overcome, the weak point that in the processing process, the existing dish of wasting time and energy, being pickled out is perishable, taste is different, destroy nutrition, inconvenient eating, storage life are lacked.
The specific embodiment: embodiments of the invention are; The first-class Chinese cabbage of preliminary election is repaired, weighs, cleaning, draining, go into cement pit cellar for storing things piling, 100 kilograms of dishes add 2-3 kilogram salt, add water logging and cross Chinese cabbage after, with the plank compacting of binding, sealing and fermenting 45-60 days, the sauerkraut that fermentation is pickled was pulled out from the cement pit cellar for storing things and is put driving-belt; Sauerkraut on the driving-belt is after primary election; Enter into cleaning machine through driving-belt and sauerkraut is carried out disinfection and clean, clean and sterilization after sauerkraut be cut into strand by vegetable-chopper after, carry out secondary fermentation, tired 1-2 days to the case groove again; Again the sauerkraut strand that ferments; Carry out with sack filling machine that vacuum seal, pack are sealed, high temperature sterilization, vanning warehouse-in, be finished product, more than just constitute the present invention.
Claims (1)
1. sauerkraut method for producing; It is characterized in that, the first-class Chinese cabbage of preliminary election is repaired, weighs, cleaning, draining, go into cement pit cellar for storing things piling, 100 kilograms of dishes add 2-3 kilogram salt, add water logging and cross Chinese cabbage after, with the plank compacting of binding, sealing and fermenting 45-60 days; The sauerkraut that fermentation is pickled is pulled out from the cement pit cellar for storing things and is put driving-belt; Sauerkraut on the driving-belt enters into cleaning machine through driving-belt and sauerkraut is carried out disinfection and cleans after primary election, clean and sterilization after sauerkraut be cut into strand by vegetable-chopper after; Carry out secondary fermentation, be stranded 1-2 days to the case groove again; Again the sauerkraut strand that ferments, with sack filling machine carry out that vacuum seal, pack are sealed, high temperature sterilization, vanning warehouse-in, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103517148A CN102835637A (en) | 2012-09-10 | 2012-09-10 | Pickled Chinese cabbage processing production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103517148A CN102835637A (en) | 2012-09-10 | 2012-09-10 | Pickled Chinese cabbage processing production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102835637A true CN102835637A (en) | 2012-12-26 |
Family
ID=47363572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103517148A Pending CN102835637A (en) | 2012-09-10 | 2012-09-10 | Pickled Chinese cabbage processing production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102835637A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187507A (en) * | 2014-07-11 | 2014-12-10 | 长春市朱老六食品股份有限公司 | Pickling method for improving sauerkraut quality |
| CN106036669A (en) * | 2016-06-29 | 2016-10-26 | 哈尔滨绿园蔬菜种植加工专业合作社 | Herba hemipiliae flabellatae pickled Chinese cabbage shreds capable of nourishing yin and moistening lung and preparation method of herba hemipiliae flabellatae pickled Chinese cabbage shreds |
| CN106072205A (en) * | 2016-06-29 | 2016-11-09 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Caulis fici pumilae (Fructus Fici Pumilae) promoting blood circulation to remove obstruction in the collateral shredded sauerkraut and preparation method thereof |
| CN106174248A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | Shredded sauerkraut and preparation method thereof is breathed heavily in a kind of Herba Parnassiae Wightianae cough-relieving |
| CN106174254A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Ramulus et Folium Tupidanthi celyptrati circulation of qi promoting damp eliminating shredded sauerkraut and preparation method thereof |
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN106820001A (en) * | 2015-12-07 | 2017-06-13 | 王玉国 | A kind of preparation method of brown sugar bacterium sauerkraut |
| CN107594430A (en) * | 2017-10-18 | 2018-01-19 | 芜湖市风蝉电竞文化传媒有限公司 | Sauerkraut bag secondary fermentation technology |
| CN109170708A (en) * | 2018-09-28 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of spicy sauerkraut and preparation method thereof |
| CN109984322A (en) * | 2019-04-19 | 2019-07-09 | 吉林省鑫达农牧科技发展有限公司 | A kind of preparation method of sauerkraut |
| CN110214913A (en) * | 2019-07-16 | 2019-09-10 | 杨春杰 | A kind of preparation method of sauerkraut |
| CN113575893A (en) * | 2021-07-30 | 2021-11-02 | 辽宁正远食品有限公司 | Suo xian pickled Chinese cabbage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697751A (en) * | 2009-11-06 | 2010-04-28 | 黑龙江大学 | Method for preparing industrial fermentation pickled vegetable |
| CN102266029A (en) * | 2011-07-27 | 2011-12-07 | 贵州省独山盐酸菜有限公司 | Production method of salted and pickled vegetables |
-
2012
- 2012-09-10 CN CN2012103517148A patent/CN102835637A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697751A (en) * | 2009-11-06 | 2010-04-28 | 黑龙江大学 | Method for preparing industrial fermentation pickled vegetable |
| CN102266029A (en) * | 2011-07-27 | 2011-12-07 | 贵州省独山盐酸菜有限公司 | Production method of salted and pickled vegetables |
Non-Patent Citations (2)
| Title |
|---|
| 李恒等: "营养酸菜新产品的生产工艺研究", 《食品与发酵科技》, vol. 47, no. 6, 31 December 2011 (2011-12-31) * |
| 韩春然: "《传统发酵食品工艺学》", 31 July 2010, article "生产工艺" * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187507A (en) * | 2014-07-11 | 2014-12-10 | 长春市朱老六食品股份有限公司 | Pickling method for improving sauerkraut quality |
| CN106820001A (en) * | 2015-12-07 | 2017-06-13 | 王玉国 | A kind of preparation method of brown sugar bacterium sauerkraut |
| CN106036669A (en) * | 2016-06-29 | 2016-10-26 | 哈尔滨绿园蔬菜种植加工专业合作社 | Herba hemipiliae flabellatae pickled Chinese cabbage shreds capable of nourishing yin and moistening lung and preparation method of herba hemipiliae flabellatae pickled Chinese cabbage shreds |
| CN106072205A (en) * | 2016-06-29 | 2016-11-09 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Caulis fici pumilae (Fructus Fici Pumilae) promoting blood circulation to remove obstruction in the collateral shredded sauerkraut and preparation method thereof |
| CN106174248A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | Shredded sauerkraut and preparation method thereof is breathed heavily in a kind of Herba Parnassiae Wightianae cough-relieving |
| CN106174254A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Ramulus et Folium Tupidanthi celyptrati circulation of qi promoting damp eliminating shredded sauerkraut and preparation method thereof |
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN107594430A (en) * | 2017-10-18 | 2018-01-19 | 芜湖市风蝉电竞文化传媒有限公司 | Sauerkraut bag secondary fermentation technology |
| CN109170708A (en) * | 2018-09-28 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of spicy sauerkraut and preparation method thereof |
| CN109984322A (en) * | 2019-04-19 | 2019-07-09 | 吉林省鑫达农牧科技发展有限公司 | A kind of preparation method of sauerkraut |
| CN110214913A (en) * | 2019-07-16 | 2019-09-10 | 杨春杰 | A kind of preparation method of sauerkraut |
| CN113575893A (en) * | 2021-07-30 | 2021-11-02 | 辽宁正远食品有限公司 | Suo xian pickled Chinese cabbage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835637A (en) | Pickled Chinese cabbage processing production method | |
| CN104856102B (en) | A kind of preparation technology of the instant dried fish of the Yellow River carp | |
| CN104921189B (en) | A kind of processing method of clear water cray | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN103329989A (en) | Preparation method of canned mushroom | |
| CN102669786A (en) | Processing method for prolonging shelf life of instant box convenience rice at normal temperature | |
| CN106889501A (en) | A kind of processing method of clear water cray | |
| CN104544259A (en) | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| CN102429186A (en) | Method for preparing crisp nutritional pickled vegetables | |
| CN113907324A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN105410788A (en) | Preparation technology of fresh pickled red chili | |
| CN105558555A (en) | Farmer bouilli production method | |
| CN105211803B (en) | A kind of preparation process of fresh pickles | |
| CN103584035A (en) | Household cabbage prickling method | |
| CN102960748A (en) | Machining method of lactobacillus snack food | |
| CN105433312A (en) | Preparation technology of fresh pickled radishes | |
| CN105192656A (en) | Pickling water of fresh pickled vegetables and preparation method of pickling water | |
| CN105028598A (en) | Method for irradiation quality guarantee of box-packed flavor livestock and poultry products | |
| CN105211675B (en) | A kind of soaked and soaked preparation method preparing fresh pickles | |
| CN113854536A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| CN103750410B (en) | A kind of fermented tea fish sausage and processing method thereof | |
| CN105410785A (en) | Preparation technology of fresh pickled cowpea | |
| CN112189813A (en) | Method for pretreating pickled lotus root slices based on high-voltage pulse electric field treatment device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121226 |