CN105266097A - Method for pickling pickled Chinese cabbages for households - Google Patents
Method for pickling pickled Chinese cabbages for households Download PDFInfo
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- CN105266097A CN105266097A CN201510574099.0A CN201510574099A CN105266097A CN 105266097 A CN105266097 A CN 105266097A CN 201510574099 A CN201510574099 A CN 201510574099A CN 105266097 A CN105266097 A CN 105266097A
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- chinese cabbages
- jar
- water
- chinese cabbage
- cylinder
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Abstract
The invention relates to the technology of deeply processing Chinese cabbages, and particularly relates to a technology for pickling Chinese cabbages into refreshing pickled Chinese cabbages without food additive or preservative. The method comprises the following steps of 1, selecting Chinese cabbages which are 80-90 percent ripe; 2, drying the Chinese cabbages in the sun until the surface of the Chinese cabbages is not crispy and withered; 3, completely cleaning and disinfecting a jar and a jar-pressing stone for pickling the Chinese cabbages; 4, uniformly spreading a layer of salt which is 2 percent of the weight of the Chinese cabbages on each layer of the Chinese cabbages, pressing the jar-pressing stone which is about 20-25kg weight on the topmost layer of the Chinese cabbages after the Chinese cabbages are arranged; 5, filling the jar with the Chinese cabbages 3-5cm over the jar edge, filling the jar with water when the Chinese cabbages are pickled for 2-3 days and are lower than the jar edge, submerging the Chinese cabbages with water, and sealing the jar brim with a thin plastic film after the jar is filled with water to enable the film to be closely attached to the water surface and to be flattened; and 6, flattening the plastic film which is used for sealing the jar brim and is closely attached to the water surface at any time because bubbles can be generated in the jar in the fermenting process. In the method, the proper fermenting temperature is 8-15 DEG C, and household pickled Chinese cabbages can be eaten after being thoroughly pickled for over one and half months.
Description
Technical field
The present invention relates to Chinese cabbage deep process technology, specifically a kind ofly Chinese cabbage is pickled into the technology of tasty and refreshing sauerkraut not adding any food additives, anticorrisive agent.
Background technology
Sauerkraut is the fermented vegetable that northern China resident likes, refers to fermented pickled Chinese cabbage, and fermented pickled Chinese cabbage belongs to the one of sauerkraut, be raw material mainly with Chinese cabbage, pickled in autumn and winter, sauerkraut is with a long history in China, the pickled sauerkraut of conventional method, make simple, the sauerkraut fermented easily stores, instant, and China lacks the northern resident of fresh vegetables winter, using pickled sauerkraut as a kind of preservation of vegetables means, continue up to now.
Summary of the invention
The first step: select dish
Eight, nine points of ripe Chinese cabbages are selected to be advisable.
Second step: shine dish
Chinese cabbage appearance is shone not crisp, starts to beat listless just passable.
3rd step: the cleaning of pickled vegetable jar and cylinder pressure stone and sterilization
Pickling sauerkraut must not use plastic containers, preferably Porcelain Jar, and cylinder pressure stone preferably selects granite or green stone.First to thoroughly clean up for the cylinder of sauerkraut and cylinder pressure Shishou.The white wine sterilization pickled vegetable jar of the alcohol of home-use 75% or more than 65 degree and cylinder pressure stone.Dry after pickled vegetable jar and cylinder pressure stone thoroughly clean up, with new towel dip in alcohol or white wine repeatedly inside wiping pickled vegetable jar, cylinder along and cylinder pressure stone.
4th step: enter cylinder
Chinese cabbage more than turn-takes from level to level and sets real, and do not interspace between dish and dish, dish can cut greatly half, and one deck dish one deck salt sprinkles evenly, and the consumption of salt is 2% of Chinese cabbage weight, and after setting, on most top layer Chinese cabbage, ballast is about the cylinder pressure stone of 40-50 jin.
5th step: envelope cylinder
Much cylinders just salt down how much Chinese cabbage, and Chinese cabbage is preferably filled and exceedes cylinder along 3-5cm, and according to temperature conditions, within second, three days, add water when Chinese cabbage lower than when cylinder edge, water must not have Chinese cabbage.With one piece of very thin plastic film seal cylinder mouth after adding water, film will be paved at surface of water.
6th step: fermentation
Bubble can be produced in cylinder, at any time by floating at surface of water for the plastic foil of sealing cylinder mouth in sweat.Suitable fermentation temperature is 8-15 DEG C; Can not lower than 5 DEG C, temperature is too low, is unfavorable for sauerkraut souring.Too high, sauerkraut easily rots.The sauerkraut that oneself salts down salts down the rear edible that more than one and a half months to salt down.Sauerkraut after pickled has preferably eaten within one and a half months, if wanting to continue edible can pull out, cut and be placed in refrigerator freezing, take out when wanting to eat and do not need cleaning, taste of directly cooking is better.
Claims (9)
1. the Chinese cabbage that selection eight, nine points is ripe is advisable.
2. Chinese cabbage appearance is shone not crisp, starts to beat listless just passable.
3. first for the cylinder of sauerkraut and cylinder pressure Shishou to thoroughly clean up and sterilize.
4. one deck dish one deck salt sprinkles evenly, and the consumption of salt is 2% of Chinese cabbage weight, and after setting, on most top layer Chinese cabbage, ballast is about the cylinder pressure stone of 40-50 jin.
5. Chinese cabbage is filled and exceedes cylinder along 3-5cm, and according to temperature conditions, within second, three days, add water when Chinese cabbage lower than when cylinder edge, water will not have Chinese cabbage.
6., with one piece of very thin plastic film seal cylinder mouth after adding water, film will be paved at surface of water.
7. bubble can be produced in cylinder in sweat, at any time by floating at surface of water for the plastic foil of sealing cylinder mouth.
8. suitable fermentation temperature is 8-15 DEG C.
9. the sauerkraut that oneself salts down salts down the rear edible that more than one and a half months to salt down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574099.0A CN105266097A (en) | 2015-09-11 | 2015-09-11 | Method for pickling pickled Chinese cabbages for households |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574099.0A CN105266097A (en) | 2015-09-11 | 2015-09-11 | Method for pickling pickled Chinese cabbages for households |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266097A true CN105266097A (en) | 2016-01-27 |
Family
ID=55136603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510574099.0A Pending CN105266097A (en) | 2015-09-11 | 2015-09-11 | Method for pickling pickled Chinese cabbages for households |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105266097A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707788A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Pickle preparation method |
-
2015
- 2015-09-11 CN CN201510574099.0A patent/CN105266097A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707788A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Pickle preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160127 |