CN103892225A - Rapid production method of flavored pickled vegetables - Google Patents
Rapid production method of flavored pickled vegetables Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 238000012545 processing Methods 0.000 claims abstract description 16
- 238000009938 salting Methods 0.000 claims abstract description 12
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
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- 150000003839 salts Chemical class 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 30
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
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- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
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- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to local flavor pickled vegetable fast method for preparing.
Background technology
Pickles are the traditional biological food with the leading fermentation of lactic acid bacteria.Pickles are rich in the multiple nutritional components such as vitamin, mineral matter, polysaccharide, amino acid, protein, there is the physiological functions such as anticancer, hypotensive, short digestion, prevention of arterial sclerosis, liked by domestic and international consumer, in recent years, pickle production technology and new industrial research exploitation have also obtained good development and application, and mechanization degree constantly promotes, product category and quality improve constantly, but still exist fermentation period long, unstable product quality, the problems such as nitrite and salt content height.
Ultrasonic wave is a kind of mechanical elasticity vibration wave, and its unique fuel factor, cavitation and mechanism have been improved the structure of animal vegetable tissue, have accelerated the infiltration of the compositions such as salt, is widely used at present in meat products, egg products processing.The method that adopts ultrasonic technique cured beef is disclosed in " meat industry " paper in 2013 " ultrasonic wave is processed the impact on beef curing speed ", found that ultrasonic wave processes auxiliary cured beef and can accelerate the seepage velocity of pickling liquid, shorten salting period, but also can make pickling liquid uniformly to musculature infiltration, reach and evenly pickle effect; In " Chinese flavouring " paper in 2013 " optimization of the auxiliary sauce pot-stewed chicken pawl pickling process of ultrasonic wave ", disclose and adopted ultrasonic wave to copy the technique of pickling shank, adopt shank that this technique pickles not only organoleptic quality be better than traditional handicraft product, and can significantly shorten the production cycle, be suitable for suitability for industrialized production; " Chinese food journal " paper in 2011 " in salted egg salting process, ultrasonic pretreatment technical parameter is optimized " discloses the technical parameter that ultrasonic technique is applied in salted egg processing, result shows, ultrasonic wave energy reduces rapidly egg white viscosity, accelerate the infiltration of salted egg salting process salinity, to shortening the production time, the significant effect of having enhanced productivity.
In sum, ultrasonic technique is applied in pickling process, can effectively reduce salt content, shortens salting period, improves curing food quality, and ultrasonic technique is applied in pickles process, yet there are no relevant report.
Summary of the invention
The object of the invention is to: a kind of local flavor pickled vegetable fast method for preparing is provided, and the method is with short production cycle, constant product quality, content of nitrite is low, and Product Safety is good.
Technical solution of the present invention is: the method comprises the following steps successively:
(a) raw material is selected: choosing is bright in colour, anosis worm harm, and light green fresh Chinese cabbage, removes root, limit leaf, clean with clear water, drain, perpendicular Chinese cabbage 1/3rd places that are switched to, gently Chinese cabbage is separated with have gentle hands, in two, more than 4 kilograms Chinese cabbage is divided into 4 half to the Chinese cabbage of 2-4 kilogram;
(b) salt marsh: clean before pickle jar uses, boiling water sterilization, drain away the water, after step (a) is processed, Chinese cabbage is put into pickle jar gently, add mass concentration 2-10% saline solution to flood Chinese cabbage as standard, liquid level, apart from altar mouth 6-7cm, adds the salt solution of mass concentration 15% to seal in right amount, 14-18 ℃ of salt marsh in altar mouth groove;
(c) ultrasonic: in salting process, pickle jar is placed in to supersonic generator and carries out ultrasonic processing, ultrasonic frequency is 30-120 KHz, ultrasonic time is 1-10 min, twice ultrasonic time is spaced apart 6-12h, and total ultrasonic salt marsh time is 1-2d, after Chinese cabbage is softening, take out with clear water flushing 2 times, drain away the water;
(d) lactobacillus-fermented: get clean water by the mass ratio of dish water 3:10, inject fermentation altar, in water, add lactic acid bacteria, 2-10% salt, the 1.5-3.6% brown sugar of the 1-4% of its quality, after stirring and dissolving, Chinese cabbage after step (c) is softening is put into altar, makes the complete submergence of water, and liquid level is apart from altar mouth 6-7 cm, in altar mouth groove, add the salt solution of mass concentration 15% to seal in right amount, 20-25 ℃ of fermentation 1-3d;
(e) local flavor material allotment: add cold water in the new fermentation altar of washing and sterilizing, be as the criterion with 1000ml cold water amount, drop into successively the chive 20-50g that is mitered into silk cleaning, be cut into the onion 20-40g of the little fourth of 2 cm × 0.5 cm, be cut into the celery 15-30g of 1-2cm segment, ternip silk 30-60g, separately get ginger 10-20g, garlic 10-20g, capsicum 15-20g, Chinese prickly ash 5-18g, pepper 5-15g, anistree 5-15g wraps and puts in new fermentation altar with double gauze, finally add salt 20-100g, white wine 1-5 ml, sealing, 20-25 ℃ of fermentation 1-3d, pull seasoning bag out, obtain local flavor material, 4 ℃ of refrigerations are for subsequent use,
(f) ultrasonic tasty: to pour out zymotic fluid in step (d), remaining Chinese cabbage, get step (e) local flavor material, in lactic fermentation pickle jar, add local flavor material by Chinese cabbage and local flavor material 2:10 mass ratio, be placed in supersonic generator and carry out ultrasonic processing, ultrasonic frequency is 30-120 KHz, and each ultrasonic treatment time is 1-10 min, twice ultrasonic treatment time is spaced apart 8-12 h, and total ultrasonic tasty time is 1-2d;
(g) packing of weighing: the tasty rear curing food of step (f) packing of weighing on request, 80-100 ℃ of steam sterilizing 10-20 min, cooling immediately after sterilization.
the present invention has the following advantages:
1, the present invention adopts that ultrasonic technique is auxiliary oozes salt and tasty, has not only accelerated the infiltration of salinity and flavoring, has effectively shortened the process time of pickles, also makes to pickle more even.
2, the processing initial stage of the present invention is selected the ultrasonic salt that oozes, not only accelerate the infiltration of salinity, promote vegetables fast dewatering, deoxidation, also suppressed the growth of film-forming yeast, hops bacterium, nitrate reduction bacterium, effectively reduced the probability of the bad change of product and the content of nitrite.
3, the present invention adopts the ultrasonic salt mode of oozing fast, at the inner suitable environment that forms fast lactic acid bacteria production metabolism of vegetable tissue, is beneficial to lactobacillus-fermented, is beneficial to the formation of flavor substance.
4, the present invention adopts ultrasonic tastyly, has not only accelerated the rapid osmotic of flavor substance, has shortened pickles process times, has also effectively suppressed the continuation fermentation of lactic acid bacteria, has effectively prevented the quality problems of the excessive mouthfeel peracid of pickle fermentation.
5, traditional pickle fermentation technique when fermentation temperature high, salt content is low, salting period in short-term, easily cause the amount reproduction of bacterium, the content of nitrite increases, and of the present invention ooze that salt, fermentation, tasty operation selects be different temperatures, fermentation temperature slightly high and ooze salt, tasty temperature is slightly low, adding ultrasonic wave has and accelerates to ooze salt, tasty, bacteria resistance function, compared with the control, in product without the raised growth of miscellaneous bacteria, and content of nitrite is low, effectively overcome the technical bottleneck problem of traditional processing.
6, in the zymotic fluid that the present invention produces in process and flavoring, all contain abundant lactic acid bacteria and flavor substance, can be used as pickle fermentation Normal juice and recycle.
7, adopt delicious tender crisp, the salty acid appropriateness of pickles, the nutritious tonifying of manufacture of the present invention, and with short production cycle, constant product quality, content of nitrite low (≤5mg/kg), Product Safety is good.
The specific embodiment
Below by embodiment in detail technical solution of the present invention is described in detail, but the present invention is not limited to following embodiment.
embodiment 1: prepare pickles according to following steps
(a) raw material is selected: choosing is bright in colour, anosis worm harm, and light green fresh Chinese cabbage, removes root, limit leaf, clean with clear water, drain, perpendicular Chinese cabbage 1/3rd places that are switched to, gently Chinese cabbage is separated with have gentle hands, in two, more than 4 kilograms Chinese cabbage is divided into 4 half to the Chinese cabbage of 2-4 kilogram;
(b) salt marsh: clean before pickle jar uses, boiling water sterilization, drain away the water, after step (a) is processed, Chinese cabbage is put into pickle jar gently, add mass concentration 2% saline solution to flood Chinese cabbage as standard, liquid level, apart from altar mouth 6cm, adds the salt solution of mass concentration 15% to seal in right amount, 18 ℃ of salt marsh in altar mouth groove;
(c) ultrasonic: in salting process, pickle jar is placed in to supersonic generator and carries out ultrasonic processing, ultrasonic frequency is 30KHz, ultrasonic time is 10 min, and twice ultrasonic time is spaced apart 6h, and total ultrasonic salt marsh time is 1d, after Chinese cabbage is softening, take out with clear water flushing 2 times, drain away the water;
(d) lactobacillus-fermented: get clean water by the mass ratio of dish water 3:10, inject fermentation altar, in water, add 1% lactic acid bacteria, 2% salt, 1.5% brown sugar of its quality, after stirring and dissolving, Chinese cabbage after step (c) is softening is put into altar, makes the complete submergence of water, and liquid level is apart from altar mouth 6 cm, in altar mouth groove, add the salt solution of mass concentration 15% to seal in right amount, 20 ℃ of fermentation 3d;
(e) local flavor material allotment: add cold water in the new fermentation altar of washing and sterilizing, be as the criterion with 1000ml cold water amount, drop into successively the chive 20g, the onion 20g that is cut into the little fourth of 2 cm × 0.5 cm, the celery 15g that is cut into 1-2cm segment, the ternip silk 30g that are mitered into silk that clean, separately get ginger 10g, garlic 10g, capsicum 15g, Chinese prickly ash 5g, pepper 5g, anistree 5g double gauze is wrapped and is put in new fermentation altar, finally add salt 20g, white wine 1ml, sealing, 20 ℃ of fermentation 3d, pull seasoning bag out, obtain local flavor material, 4 ℃ of refrigerations are for subsequent use;
(f) ultrasonic tasty: to pour out zymotic fluid in step (d), remaining Chinese cabbage, get step (e) local flavor material, in lactic fermentation pickle jar, add local flavor material by Chinese cabbage and local flavor material 1:5 mass ratio, be placed in supersonic generator and carry out ultrasonic processing, ultrasonic frequency is 30 KHz, and each ultrasonic treatment time is 10 min, twice ultrasonic treatment time is spaced apart 8h, and total ultrasonic tasty time is 1d;
(g) packing of weighing: the tasty rear curing food of step (f) packing of weighing on request, 80 ℃ of steam sterilizing 20 min, cooling immediately after sterilization.
Delicious tender crisp, the salty acid appropriateness of above-mentioned finished product, nutritious tonifying, after testing content of nitrite 4.52mg/kg.
embodiment 2: prepare pickles according to following steps
(a) raw material is selected: choosing is bright in colour, anosis worm harm, and light green fresh Chinese cabbage, removes root, limit leaf, clean with clear water, drain, perpendicular Chinese cabbage 1/3rd places that are switched to, gently Chinese cabbage is separated with have gentle hands, in two, more than 4 kilograms Chinese cabbage is divided into 4 half to the Chinese cabbage of 2-4 kilogram;
(b) salt marsh: clean before pickle jar uses, boiling water sterilization, drain away the water, after step (a) is processed, Chinese cabbage is put into pickle jar gently, add mass concentration 6% saline solution to flood Chinese cabbage as standard, liquid level, apart from altar mouth 6.5cm, adds the salt solution of mass concentration 15% to seal in right amount, 16 ℃ of salt marsh in altar mouth groove;
(c) ultrasonic: in salting process, pickle jar is placed in to supersonic generator and carries out ultrasonic processing, ultrasonic frequency is 70KHz, ultrasonic time is 5 min, twice ultrasonic time is spaced apart 9h, and total ultrasonic salt marsh time is 1.5d, after Chinese cabbage is softening, take out with clear water flushing 2 times, drain away the water;
(d) lactobacillus-fermented: get clean water by the mass ratio of dish water 3:10, inject fermentation altar, in water, add 2.5% lactic acid bacteria, 6% salt, 2.5% brown sugar of its quality, after stirring and dissolving, Chinese cabbage after step (c) is softening is put into altar, makes the complete submergence of water, and liquid level is apart from altar mouth 6.5 cm, in altar mouth groove, add the salt solution of mass concentration 15% to seal in right amount, 22 ℃ of fermentation 2d;
(e) local flavor material allotment: add cold water in the new fermentation altar of washing and sterilizing, be as the criterion with 1000ml cold water amount, drop into successively the chive 35g, the onion 30g that is cut into the little fourth of 2 cm × 0.5 cm, the celery 22g that is cut into 1-2cm segment, the ternip silk 45g that are mitered into silk that clean, separately get ginger 15g, garlic 15g, capsicum 18g, Chinese prickly ash 11g, pepper 10g, anistree 10g double gauze is wrapped and is put in new fermentation altar, finally add salt 6g, white wine 3 ml, sealing, 22 ℃ of fermentation 1.5d, pull seasoning bag out, obtain local flavor material, 4 ℃ of refrigerations are for subsequent use;
(f) ultrasonic tasty: to pour out zymotic fluid in step (d), remaining Chinese cabbage, get step (e) local flavor material, in lactic fermentation pickle jar, add local flavor material by Chinese cabbage and local flavor material 1:5 mass ratio, be placed in supersonic generator and carry out ultrasonic processing, ultrasonic frequency is 75KHz, and each ultrasonic treatment time is 5min, twice ultrasonic treatment time is spaced apart 10h, and total ultrasonic tasty time is 1.5d;
(g) packing of weighing: the tasty rear curing food of step (f) packing of weighing on request, 90 ℃ of steam sterilizing 15min, cooling immediately after sterilization.
Delicious tender crisp, the salty acid appropriateness of above-mentioned finished product, nutritious tonifying, after testing content of nitrite 3.76mg/kg.
embodiment 3: prepare pickles according to following steps
(a) raw material is selected: choosing is bright in colour, anosis worm harm, and light green fresh Chinese cabbage, removes root, limit leaf, clean with clear water, drain, perpendicular Chinese cabbage 1/3rd places that are switched to, gently Chinese cabbage is separated with have gentle hands, in two, more than 4 kilograms Chinese cabbage is divided into 4 half to the Chinese cabbage of 2-4 kilogram;
(b) salt marsh: clean before pickle jar uses, boiling water sterilization, drain away the water, after step (a) is processed, Chinese cabbage is put into pickle jar gently, add mass concentration 10% saline solution to flood Chinese cabbage as standard, liquid level, apart from altar mouth 7cm, adds the salt solution of mass concentration 15% to seal in right amount, 14 ℃ of salt marsh in altar mouth groove;
(c) ultrasonic: in salting process, pickle jar is placed in to supersonic generator and carries out ultrasonic processing, ultrasonic frequency is 120 KHz, ultrasonic time is 1min, twice ultrasonic time is spaced apart 12h, and total ultrasonic salt marsh time is 2d, after Chinese cabbage is softening, take out with clear water flushing 2 times, drain away the water;
(d) lactobacillus-fermented: get clean water by the mass ratio of dish water 3:10, inject fermentation altar, in water, add 4% lactic acid bacteria, 10% salt, 3.6% brown sugar of its quality, after stirring and dissolving, Chinese cabbage after step (c) is softening is put into altar, makes the complete submergence of water, and liquid level is apart from altar mouth 7 cm, in altar mouth groove, add the salt solution of mass concentration 15% to seal in right amount, 25 ℃ of fermentation 1d;
(e) local flavor material allotment: add cold water in the new fermentation altar of washing and sterilizing, be as the criterion with 1000ml cold water amount, drop into successively the chive 50g, the onion 40g that is cut into the little fourth of 2 cm × 0.5 cm, the celery 30g that is cut into 1-2cm segment, the ternip silk 60g that are mitered into silk that clean, separately get ginger 20g, garlic 20g, capsicum 20g, Chinese prickly ash 18g, pepper 15g, anistree 15g double gauze is wrapped and is put in new fermentation altar, finally add salt 100g, white wine 45ml, sealing, 25 ℃ of fermentation 1d, pull seasoning bag out, obtain local flavor feed liquid, 4 ℃ of refrigerations are for subsequent use;
(f) ultrasonic tasty: to pour out zymotic fluid in step (d), remaining Chinese cabbage, get step (e) local flavor material, in lactic fermentation pickle jar, add local flavor material by Chinese cabbage and local flavor material 2:10 mass ratio, be placed in supersonic generator and carry out ultrasonic processing, ultrasonic frequency is 120 KHz, and each ultrasonic treatment time is 1 min, twice ultrasonic treatment time is spaced apart 12 h, and total ultrasonic tasty time is 2d;
(g) packing of weighing: the tasty rear curing food of step (f) packing of weighing on request, 100 ℃ of steam sterilizing 10 min, cooling immediately after sterilization.
Delicious tender crisp, the salty acid appropriateness of above-mentioned finished product, nutritious tonifying, after testing content of nitrite 4.24mg/kg.
Claims (1)
1. local flavor pickled vegetable fast method for preparing, is characterized in that the method comprises the following steps successively:
(a) raw material is selected: choosing is bright in colour, anosis worm harm, and light green fresh Chinese cabbage, removes root, limit leaf, clean with clear water, drain, perpendicular Chinese cabbage 1/3rd places that are switched to, gently Chinese cabbage is separated with have gentle hands, in two, more than 4 kilograms Chinese cabbage is divided into 4 half to the Chinese cabbage of 2-4 kilogram;
(b) salt marsh: clean before pickle jar uses, boiling water sterilization, drain away the water, after step (a) is processed, Chinese cabbage is put into pickle jar gently, add mass concentration 2-10% saline solution to flood Chinese cabbage as standard, liquid level, apart from altar mouth 6-7cm, adds the salt solution of mass concentration 15% to seal in right amount, 14-18 ℃ of salt marsh in altar mouth groove;
(c) ultrasonic: in salting process, pickle jar is placed in to supersonic generator and carries out ultrasonic processing, ultrasonic frequency is 30-120 KHz, ultrasonic time is 1-10 min, twice ultrasonic time is spaced apart 6-12h, and total ultrasonic salt marsh time is 1-2d, after Chinese cabbage is softening, take out with clear water flushing 2 times, drain away the water;
(d) lactobacillus-fermented: get clean water by the mass ratio of dish water 3:10, inject fermentation altar, in water, add lactic acid bacteria, 2-10% salt, the 1.5-3.6% brown sugar of the 1-4% of its quality, after stirring and dissolving, Chinese cabbage after step (c) is softening is put into altar, makes the complete submergence of water, and liquid level is apart from altar mouth 6-7 cm, in altar mouth groove, add the salt solution of mass concentration 15% to seal in right amount, 20-25 ℃ of fermentation 1-3d;
(e) local flavor material allotment: add cold water in the new fermentation altar of washing and sterilizing, be as the criterion with 1000ml cold water amount, drop into successively the chive 20-50g that is mitered into silk cleaning, be cut into the onion 20-40g of the little fourth of 2 cm × 0.5 cm, be cut into the celery 15-30g of 1-2cm segment, ternip silk 30-60g, separately get ginger 10-20g, garlic 10-20g, capsicum 15-20g, Chinese prickly ash 5-18g, pepper 5-15g, anistree 5-15g wraps and puts in new fermentation altar with double gauze, finally add salt 20-100g, white wine 1-5 ml, sealing, 20-25 ℃ of fermentation 1-3d, pull seasoning bag out, obtain local flavor material, 4 ℃ of refrigerations are for subsequent use,
(f) ultrasonic tasty: to pour out zymotic fluid in step (d), remaining Chinese cabbage, get step (e) local flavor material, in lactic fermentation pickle jar, add local flavor material by Chinese cabbage and local flavor material 1:5 mass ratio, be placed in supersonic generator and carry out ultrasonic processing, ultrasonic frequency is 30-120 KHz, and each ultrasonic treatment time is 1-10 min, twice ultrasonic treatment time is spaced apart 8-12 h, and total ultrasonic tasty time is 1-2d;
(g) packing of weighing: the tasty rear curing food of step (f) packing of weighing on request, 80-100 ℃ of steam sterilizing 10-20 min, cooling immediately after sterilization.
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