CN107212348A - A kind of preparation method of sauerkraut making fish sauerkraut - Google Patents
A kind of preparation method of sauerkraut making fish sauerkraut Download PDFInfo
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- CN107212348A CN107212348A CN201710465957.7A CN201710465957A CN107212348A CN 107212348 A CN107212348 A CN 107212348A CN 201710465957 A CN201710465957 A CN 201710465957A CN 107212348 A CN107212348 A CN 107212348A
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
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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 preparation method of sauerkraut making fish sauerkraut, the sauerkraut making fish is comprised the following steps that with the preparation method of sauerkraut：S1：The preparation of raw material, S2：Listlessization processing, S3：The cleaning of green vegetables, S4：Green vegetables pluck choosing, S5：The pre- of green vegetables is pickled, S6：The making of salt solution, S7 are carried out when green vegetables are pickled in advance：Pickle the selection of vessel, S8：The pre- cleaning for pickling green vegetables, S9：Pickle, S10：The compacting of stone.The preparation method of strict control sauerkraut of the invention, the fragility of green vegetables can be reduced by the way of listlessization processing, so that green vegetables easily facilitate cleaning, avoid green vegetables are excessively crisp from causing green vegetables in cleaning process to be easily broken, final sauerkraut condition is caused to reduce, the mode pickled in advance simultaneously first can pickle out a part to the moisture of green vegetables, so that the later stage, which pickles, is more prone to taste, the moisture of green vegetables first can be pickled into a removal part simultaneously, avoid directly pickling, the moisture accumulation of green vegetables causes salinity decrease in pickle jar.
Description
Technical field
Field, specially a kind of preparation method of sauerkraut making fish sauerkraut are made the present invention relates to sauerkraut.
Background technology
Sauerkraut can be appetizer, dish to go with rice, steamed buns etc in our diet, can also make dish as flavoring, can
It is divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc., the sauerkraut taste styles of different regions also phase not to the utmost
Together." sauerkraut " that common people often say is generally referred to as the general name for all kinds sauerkraut that all green vegetables or Chinese cabbage are done.Sichuan acid
Dish is the important dispensing for making the Fish with Chinese Sauerkraut, but often cleaning step easily causes the raw material of pickled cabbage salting before to pickled cabbage salting
Cleaning rupture, causing the mouthfeel of later stage pickled cabbage salting reduce, while sauerkraut by the way of directly pickling so that poly- in pickle jar
The excessive vegetable moisture of collection, reduces salinity so that pickle effect reduction, these be all need we note that place.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sauerkraut making fish sauerkraut, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides following technical scheme：A kind of preparation method of sauerkraut making fish sauerkraut,
The sauerkraut making fish is comprised the following steps that with the preparation method of sauerkraut：
S1：The preparation of raw material, from fresh green vegetables as pickled cabbage salting raw material, green vegetables select nuisanceless green grass or young crops when selecting
Dish, if not nuisanceless green vegetables are, it is necessary to note the inspection of green vegetables, from Detecting Pesticide green vegetables up to standard；
S2：Green vegetables are placed on ventilation and carry out drying placement 2-4 days, it is to avoid direct sunlight so that green vegetables water by listlessization processing
Shunting is lost, and green vegetables become listless so that green vegetables fragility is reduced so that the follow-up cleaning to green vegetables is more convenient, it is to avoid green vegetables are excessively crisp, from
And cause cleaning compared with cracky；
S3：The cleaning of green vegetables, green vegetables are put into pond and cleaned, and the dust mud on green vegetables is cleaned up,
It should be noted at least to change clear water 3-5 times when cleaning in pond, it is ensured that cleaning, green vegetables taken out after cleaning and drain water
Point；
S4：Green vegetables pluck choosing, and green vegetables root is cut off with knife, while dead leaf on green vegetables is removed, while there is worm on green vegetables
The dish leaf of eye is also required to remove, and plucks the green vegetables after choosing and is placed in clean plastic tub and places standby；
S5：The pre- of green vegetables is pickled, by the green vegetables salting in basin, according to composition by weight ratio is 10 by green vegetables and salt:1 ratio
Proportioning mixing is carried out, green vegetables are gently rubbed with salt so that green vegetables are well mixed with salt, while should be noted to avoid putting forth one's strength excessive
Green vegetables are caused to crush, the time pickled in advance was at 10-15 hours；
S6：The making of salt solution is carried out when green vegetables are pickled in advance, boiling water is fired and cools standby, boiling water cools and put in backward cold water
The configuration that salt carries out salt solution is put, the allocation ratio of salt solution is for salt with water according to 1:8-1:It is standby after 10 proportions, proportioning；
S7：The selection of vessel is pickled, is used from the ceramic pickle jar that function is sealed with night, to equal inside and outside pickle jar
Thoroughly cleaned, while high-temperature sterilization is carried out to pickle jar inside using boiling water, it is after cleaning that pickle jar is drained standby
With；
S8：The green vegetables pickled in advance are rinsed, by the mistake of green vegetables remained on surface by the pre- cleaning for pickling green vegetables using clear water
Many salinities are removed, drained standby after flushing；
S9：Pickle, green vegetables are put into ceramic pickle jar, while the salt solution matched is poured into pickle jar, with
2-5 centimetres of salt water submerged pickles are defined, while carrying out night envelope to pickle jar, pickle jar is placed on into the storage of shady and cool ventilation place；
S10：The compacting of stone, after carrying out pickling 3-5 days, takes the bulk cobblestone of cleaning to be put into after carrying out cleaning and sterilizing
Into pickle jar, green vegetables are suppressed, need continuation night envelope to pickle after stone compacting, salting period is i.e. edible after 8-10 days
With.
It is preferred that, what the green vegetables were selected is leaf mustard, and the green vegetables selected height at 10-25 centimetres.
It is preferred that, the step S6 carries out should be noted to add rock sugar into salt solution during the making of salt solution, the addition of rock sugar
For rendering palatable so that more preferably, and the addition of rock sugar adds sauerkraut mouthfeel according to the rock sugar of 10-20 grams of per kilogram salt solution in salt solution
Plus.
It is preferred that, the selection mode of the step S10 cobbles is carried out according to the amount of green vegetables, and the weight of stone is
The 40-50% of green vegetables weight.
It is preferred that, carried out disinfection the method for using and disinfecting with salt solution in the step S10 to cobblestone, and cobblestone is put
Enter to concentration to carry out immersion 2-3 hours in 10-15% salt solution.
It is preferred that, the cold boiling water that saline is used in the step S6 is fired for pure water, it is to avoid the use of running water,
Reduce the incrustation scale content in plain boiled water, it is to avoid incrustation scale influences sauerkraut mouthfeel.
Compared with prior art, the beneficial effects of the invention are as follows：The preparation method of strict control sauerkraut of the invention, using listless
The fragility of green vegetables can be reduced by changing the mode of processing so that green vegetables easily facilitate cleaning, it is to avoid green vegetables are excessively crisp to cause cleaning process
Middle green vegetables are easily broken, and cause final sauerkraut condition to reduce, while the mode pickled in advance can be pickled out first to the moisture of green vegetables
A part is come so that the later stage, which pickles, is more prone to taste, while the moisture of green vegetables first can be pickled into a removal part, it is to avoid directly
Pickle, the moisture accumulation of green vegetables causes salinity decrease, the mouthfeel pickled effect, improve sauerkraut of influence sauerkraut in pickle jar.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of preparation method of sauerkraut making fish sauerkraut, the preparation method specific steps of the sauerkraut making fish sauerkraut are such as
Under：
S1：The preparation of raw material, from fresh green vegetables as pickled cabbage salting raw material, green vegetables select nuisanceless green grass or young crops when selecting
Dish, if not nuisanceless green vegetables are, it is necessary to note the inspection of green vegetables, from Detecting Pesticide green vegetables up to standard；
S2：Green vegetables are placed on ventilation and carry out drying placement 2-4 days, it is to avoid direct sunlight so that green vegetables water by listlessization processing
Shunting is lost, and green vegetables become listless so that green vegetables fragility is reduced so that the follow-up cleaning to green vegetables is more convenient, it is to avoid green vegetables are excessively crisp, from
And cause cleaning compared with cracky；
S3：The cleaning of green vegetables, green vegetables are put into pond and cleaned, and the dust mud on green vegetables is cleaned up,
It should be noted at least to change clear water 3 times when cleaning in pond, it is ensured that cleaning, green vegetables taken out drained after cleaning；
S4：Green vegetables pluck choosing, and green vegetables root is cut off with knife, while dead leaf on green vegetables is removed, while there is worm on green vegetables
The dish leaf of eye is also required to remove, and plucks the green vegetables after choosing and is placed in clean plastic tub and places standby；
S5：The pre- of green vegetables is pickled, by the green vegetables salting in basin, according to composition by weight ratio is 10 by green vegetables and salt:1 ratio
Proportioning mixing is carried out, green vegetables are gently rubbed with salt so that green vegetables are well mixed with salt, while should be noted to avoid putting forth one's strength excessive
Green vegetables are caused to crush, the time pickled in advance was at 10 hours；
S6：The making of salt solution is carried out when green vegetables are pickled in advance, boiling water is fired and cools standby, boiling water cools and put in backward cold water
The configuration that salt carries out salt solution is put, the allocation ratio of salt solution is for salt with water according to 1:It is standby after 8 proportions, proportioning；
S7：The selection of vessel is pickled, is used from the ceramic pickle jar that function is sealed with night, to equal inside and outside pickle jar
Thoroughly cleaned, while high-temperature sterilization is carried out to pickle jar inside using boiling water, it is after cleaning that pickle jar is drained standby
With；
S8：The green vegetables pickled in advance are rinsed, by the mistake of green vegetables remained on surface by the pre- cleaning for pickling green vegetables using clear water
Many salinities are removed, drained standby after flushing；
S9：Pickle, green vegetables are put into ceramic pickle jar, while the salt solution matched is poured into pickle jar, with
2 centimetres of salt water submerged pickles are defined, while carrying out night envelope to pickle jar, pickle jar is placed on into the storage of shady and cool ventilation place；
S10：The compacting of stone, after carrying out pickling 3 days, takes the bulk cobblestone of cleaning to be put into after carrying out cleaning and sterilizing
In pickle jar, green vegetables are suppressed, need continuation night envelope to pickle after stone compacting, salting period is edible after 8 days.
What the green vegetables were selected is leaf mustard, and the green vegetables selected height at 10 centimetres.The step S6 carries out salt solution
It should be noted to add rock sugar into salt solution during making, the addition of rock sugar is used to render palatable so that sauerkraut mouthfeel is more preferable, and ice in salt solution
The addition of sugar is added according to the rock sugar of 10 grams of per kilogram salt solution.The selection mode of the step S10 cobbles is according to green grass or young crops
The amount of dish is carried out, and the weight of stone is the 40% of green vegetables weight.Cobblestone is carried out disinfection in the step S10 and used
The method disinfected with salt solution, cobblestone is put into the salt solution that concentration is 10% and carries out immersion 2 hours.In the step S6
The cold boiling water that saline is used is fired for pure water, it is to avoid the use of running water, reduces the incrustation scale content in plain boiled water, it is to avoid
Incrustation scale influences sauerkraut mouthfeel.
Embodiment 2
A kind of preparation method of sauerkraut making fish sauerkraut, the preparation method specific steps of the sauerkraut making fish sauerkraut are such as
Under：
S1：The preparation of raw material, from fresh green vegetables as pickled cabbage salting raw material, green vegetables select nuisanceless green grass or young crops when selecting
Dish, if not nuisanceless green vegetables are, it is necessary to note the inspection of green vegetables, from Detecting Pesticide green vegetables up to standard；
S2：Green vegetables are placed on ventilation and carry out drying placement 3 days, it is to avoid direct sunlight so that green vegetables moisture by listlessization processing
It is lost in, green vegetables become listless so that green vegetables fragility is reduced so that the follow-up cleaning to green vegetables is more convenient, it is to avoid green vegetables are excessively crisp, so that
Cause cleaning compared with cracky；
S3：The cleaning of green vegetables, green vegetables are put into pond and cleaned, and the dust mud on green vegetables is cleaned up,
It should be noted at least to change clear water 4 times when cleaning in pond, it is ensured that cleaning, green vegetables taken out drained after cleaning；
S4：Green vegetables pluck choosing, and green vegetables root is cut off with knife, while dead leaf on green vegetables is removed, while there is worm on green vegetables
The dish leaf of eye is also required to remove, and plucks the green vegetables after choosing and is placed in clean plastic tub and places standby；
S5：The pre- of green vegetables is pickled, by the green vegetables salting in basin, according to composition by weight ratio is 10 by green vegetables and salt:1 ratio
Proportioning mixing is carried out, green vegetables are gently rubbed with salt so that green vegetables are well mixed with salt, while should be noted to avoid putting forth one's strength excessive
Green vegetables are caused to crush, the time pickled in advance was at 13 hours；
S6：The making of salt solution is carried out when green vegetables are pickled in advance, boiling water is fired and cools standby, boiling water cools and put in backward cold water
The configuration that salt carries out salt solution is put, the allocation ratio of salt solution is for salt with water according to 1:It is standby after 9 proportions, proportioning；
S7：The selection of vessel is pickled, is used from the ceramic pickle jar that function is sealed with night, to equal inside and outside pickle jar
Thoroughly cleaned, while high-temperature sterilization is carried out to pickle jar inside using boiling water, it is after cleaning that pickle jar is drained standby
With；
S8：The green vegetables pickled in advance are rinsed, by the mistake of green vegetables remained on surface by the pre- cleaning for pickling green vegetables using clear water
Many salinities are removed, drained standby after flushing；
S9：Pickle, green vegetables are put into ceramic pickle jar, while the salt solution matched is poured into pickle jar, with
3 centimetres of salt water submerged pickles are defined, while carrying out night envelope to pickle jar, pickle jar is placed on into the storage of shady and cool ventilation place；
S10：The compacting of stone, after carrying out pickling 4 days, takes the bulk cobblestone of cleaning to be put into after carrying out cleaning and sterilizing
In pickle jar, green vegetables are suppressed, need continuation night envelope to pickle after stone compacting, salting period is edible after nine days.
What the green vegetables were selected is leaf mustard, and the green vegetables selected height at 20 centimetres.The step S6 carries out salt solution
It should be noted to add rock sugar into salt solution during making, the addition of rock sugar is used to render palatable so that sauerkraut mouthfeel is more preferable, and ice in salt solution
The addition of sugar is added according to the rock sugar of 15 grams of per kilogram salt solution.The selection mode of the step S10 cobbles is according to green grass or young crops
The amount of dish is carried out, and the weight of stone is the 45% of green vegetables weight.Cobblestone is carried out disinfection in the step S10 and used
The method disinfected with salt solution, cobblestone is put into the salt solution that concentration is 13% and carries out immersion 2.5 hours.The step S6
The cold boiling water that middle saline is used is fired for pure water, it is to avoid the use of running water, reduces the incrustation scale content in plain boiled water, keeps away
Exempt from incrustation scale influence sauerkraut mouthfeel.
Embodiment 3
A kind of preparation method of sauerkraut making fish sauerkraut, the preparation method specific steps of the sauerkraut making fish sauerkraut are such as
Under：
S1：The preparation of raw material, from fresh green vegetables as pickled cabbage salting raw material, green vegetables select nuisanceless green grass or young crops when selecting
Dish, if not nuisanceless green vegetables are, it is necessary to note the inspection of green vegetables, from Detecting Pesticide green vegetables up to standard；
S2：Green vegetables are placed on ventilation and carry out drying placement 4 days, it is to avoid direct sunlight so that green vegetables moisture by listlessization processing
It is lost in, green vegetables become listless so that green vegetables fragility is reduced so that the follow-up cleaning to green vegetables is more convenient, it is to avoid green vegetables are excessively crisp, so that
Cause cleaning compared with cracky；
S3：The cleaning of green vegetables, green vegetables are put into pond and cleaned, and the dust mud on green vegetables is cleaned up,
It should be noted at least to change clear water 5 times when cleaning in pond, it is ensured that cleaning, green vegetables taken out drained after cleaning；
S4：Green vegetables pluck choosing, and green vegetables root is cut off with knife, while dead leaf on green vegetables is removed, while there is worm on green vegetables
The dish leaf of eye is also required to remove, and plucks the green vegetables after choosing and is placed in clean plastic tub and places standby；
S5：The pre- of green vegetables is pickled, by the green vegetables salting in basin, according to composition by weight ratio is 10 by green vegetables and salt:1 ratio
Proportioning mixing is carried out, green vegetables are gently rubbed with salt so that green vegetables are well mixed with salt, while should be noted to avoid putting forth one's strength excessive
Green vegetables are caused to crush, the time pickled in advance was at 15 hours；
S6：The making of salt solution is carried out when green vegetables are pickled in advance, boiling water is fired and cools standby, boiling water cools and put in backward cold water
The configuration that salt carries out salt solution is put, the allocation ratio of salt solution is for salt with water according to 1:It is standby after 10 proportions, proportioning；
S7：The selection of vessel is pickled, is used from the ceramic pickle jar that function is sealed with night, to equal inside and outside pickle jar
Thoroughly cleaned, while high-temperature sterilization is carried out to pickle jar inside using boiling water, it is after cleaning that pickle jar is drained standby
With；
S8：The green vegetables pickled in advance are rinsed, by the mistake of green vegetables remained on surface by the pre- cleaning for pickling green vegetables using clear water
Many salinities are removed, drained standby after flushing；
S9：Pickle, green vegetables are put into ceramic pickle jar, while the salt solution matched is poured into pickle jar, with
5 centimetres of salt water submerged pickles are defined, while carrying out night envelope to pickle jar, pickle jar is placed on into the storage of shady and cool ventilation place；
S10：The compacting of stone, after carrying out pickling 5 days, takes the bulk cobblestone of cleaning to be put into after carrying out cleaning and sterilizing
In pickle jar, green vegetables are suppressed, need continuation night envelope to pickle after stone compacting, salting period is edible after 10 days.
What the green vegetables were selected is leaf mustard, and the green vegetables selected height at 10-25 centimetres.The step S6 carries out salt solution
Making when should be noted to add rock sugar into salt solution, the addition of rock sugar is used to render palatable so that sauerkraut mouthfeel more preferably, and in salt solution
The addition of rock sugar is added according to the rock sugar of 20 grams of per kilogram salt solution.The selection mode of the step S10 cobbles is basis
The amount of green vegetables is carried out, and the weight of stone is the 50% of green vegetables weight.Carry out disinfection use in the step S10 to cobblestone
It is the method disinfected with salt solution, cobblestone is put into the salt solution that concentration is 15% and carries out immersion 3 hours.The step S6
The cold boiling water that middle saline is used is fired for pure water, it is to avoid the use of running water, reduces the incrustation scale content in plain boiled water, keeps away
Exempt from incrustation scale influence sauerkraut mouthfeel.
The preparation method of strict control sauerkraut of the invention, can reduce the fragility of green vegetables by the way of listlessization processing, make
Obtain green vegetables and easily facilitate cleaning, it is to avoid green vegetables are excessively crisp to cause green vegetables in cleaning process to be easily broken, cause final sauerkraut condition to drop
It is low, while the mode pickled in advance first can pickle out a part to the moisture of green vegetables so that the later stage, which pickles, is more prone to taste, together
When can first by the moisture of green vegetables pickle removal a part, it is to avoid directly pickle, the moisture accumulation of green vegetables causes in pickle jar
Salinity decrease, the mouthfeel pickled effect, improve sauerkraut of influence sauerkraut.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of sauerkraut making fish sauerkraut, it is characterised in that：The preparation method of the sauerkraut making fish sauerkraut
Comprise the following steps that：
S1：The preparation of raw material, from fresh green vegetables as pickled cabbage salting raw material, green vegetables select nuisanceless green vegetables when selecting,
If not nuisanceless green vegetables are, it is necessary to note the inspection of green vegetables, from Detecting Pesticide green vegetables up to standard；
S2：Green vegetables are placed on ventilation and carry out drying placement 2-4 days, it is to avoid direct sunlight so that green vegetables moisture stream by listlessization processing
Lose, green vegetables become listless so that green vegetables fragility is reduced so that the follow-up cleaning to green vegetables is more convenient, it is to avoid green vegetables are excessively crisp, so as to lead
Cleaning is caused compared with cracky；
S3：The cleaning of green vegetables, green vegetables are put into pond and cleaned, and the dust mud on green vegetables are cleaned up, in water
It should be noted at least to change clear water 3-5 times when cleaning in pond, it is ensured that cleaning, green vegetables taken out drained after cleaning；
S4：Green vegetables pluck choosing, and green vegetables root is cut off with knife, while dead leaf on green vegetables is removed, while there is small holes caused by worms on green vegetables
Dish leaf is also required to remove, and plucks the green vegetables after choosing and is placed in clean plastic tub and places standby；
S5：The pre- of green vegetables is pickled, by the green vegetables salting in basin, according to composition by weight ratio is 10 by green vegetables and salt:1 ratio is carried out
Proportioning mixing, green vegetables is gently rubbed with salt so that green vegetables are well mixed with salt, while should be noted to avoid excessive cause of putting forth one's strength
Green vegetables are crushed, and the time pickled in advance was at 10-15 hours；
S6：The making of salt solution is carried out when green vegetables are pickled in advance, boiling water is fired and cools standby, boiling water cools and places salt in backward cold water
The configuration of salt solution is carried out, the allocation ratio of salt solution is for salt with water according to 1:8-1:It is standby after 10 proportions, proportioning；
S7：The selection of vessel is pickled, is used from the ceramic pickle jar that function is sealed with night, to being carried out inside and outside pickle jar
Thoroughly clean, while high-temperature sterilization is carried out to pickle jar inside using boiling water, it is after cleaning that pickle jar is drained standby；
S8：The green vegetables pickled in advance are rinsed by the pre- cleaning for pickling green vegetables using clear water, by the excessive of green vegetables remained on surface
Salinity is removed, drained standby after flushing；
S9：Pickle, green vegetables are put into ceramic pickle jar, while the salt solution matched is poured into pickle jar, with salt solution
Flood 2-5 centimetres of pickles to be defined, while carrying out night envelope to pickle jar, pickle jar is placed on the storage of shady and cool ventilation place；
S10：The compacting of stone, after carrying out pickling 3-5 days, takes the bulk cobblestone of cleaning to be put into bubble after carrying out cleaning and sterilizing
In dish altar, green vegetables are suppressed, need continuation night envelope to pickle after stone compacting, salting period was edible after 8-10 days.
2. a kind of preparation method of sauerkraut making fish sauerkraut according to claim 1, it is characterised in that：The green vegetables choosing
Leaf mustard, and select green vegetables height at 10-25 centimetres.
3. a kind of preparation method of sauerkraut making fish sauerkraut according to claim 1, it is characterised in that：The step S6
It should be noted to add rock sugar into salt solution during the making for carrying out salt solution, the addition of rock sugar is used to render palatable so that sauerkraut mouthfeel is more preferable,
And the addition of rock sugar is added according to the rock sugar of 10-20 grams of per kilogram salt solution in salt solution.
4. a kind of preparation method of sauerkraut making fish sauerkraut according to claim 1, it is characterised in that：The step
The selection mode of S10 cobbles is carried out according to the amount of green vegetables, and the weight of stone is the 40-50% of green vegetables weight.
5. a kind of preparation method of sauerkraut making fish sauerkraut according to claim 1, it is characterised in that：The step
Carried out disinfection the method for using and disinfecting with salt solution in S10 to cobblestone, and cobblestone is put into the salt solution that concentration is 10-15%
It is middle to carry out immersion 2-3 hours.
6. a kind of preparation method of sauerkraut making fish sauerkraut according to claim 1, it is characterised in that：The step S6
The cold boiling water that middle saline is used is fired for pure water, it is to avoid the use of running water, reduces the incrustation scale content in plain boiled water, keeps away
Exempt from incrustation scale influence sauerkraut mouthfeel.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541916A (en) * | 2018-07-09 | 2018-09-18 | 张亚莉 | A kind of health sour Chinese cabbage method for salting |
-
2017
- 2017-06-19 CN CN201710465957.7A patent/CN107212348A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541916A (en) * | 2018-07-09 | 2018-09-18 | 张亚莉 | A kind of health sour Chinese cabbage method for salting |
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