CN111000173A - Salt-free dry-pickled fermented pickled Chinese cabbage and making method thereof - Google Patents
Salt-free dry-pickled fermented pickled Chinese cabbage and making method thereof Download PDFInfo
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- CN111000173A CN111000173A CN201911264488.8A CN201911264488A CN111000173A CN 111000173 A CN111000173 A CN 111000173A CN 201911264488 A CN201911264488 A CN 201911264488A CN 111000173 A CN111000173 A CN 111000173A
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 88
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 22
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract 13
- 244000178993 Brassica juncea Species 0.000 claims abstract description 57
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 235000013311 vegetables Nutrition 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 18
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 18
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 18
- 239000011425 bamboo Substances 0.000 claims abstract description 18
- 238000004898 kneading Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 235000011332 Brassica juncea Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 241000219198 Brassica Species 0.000 claims description 19
- 235000003351 Brassica cretica Nutrition 0.000 claims description 19
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 19
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 19
- 235000010460 mustard Nutrition 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 6
- 238000002360 preparation method Methods 0.000 abstract description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 74
- 241001330002 Bambuseae Species 0.000 description 15
- 235000008216 herbs Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
-
- 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
Abstract
The invention discloses a salt-free dry-pickled fermented pickled vegetable and a preparation method thereof, wherein the preparation method comprises the following steps: s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard; s2, drying the cleaned leaf mustard to 5-7 times to be dry, and rewetting to obtain rewetted leaf mustard; wherein the rewetting time is 1.5-3 h; s3, kneading the HUI RUN JIAO obtained in S2 in an indoor environment at 10-25 deg.C, and packaging into a bamboo tube or a vacuum bag for compacting and sealing to obtain pickled mustard green before fermentation; s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is more than or equal to 120 days. The preparation method of the salt-free dry-cured and fermented pickled Chinese cabbage provided by the invention has the advantages of simple process, no generation of nitrite, high nutritive value of the obtained pickled Chinese cabbage, eating safety and long preservative-free fresh-keeping storage time.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a salt-free dry-pickled fermented pickled vegetable and a preparation method thereof.
Background
The pickled Chinese cabbage is a traditional fermented food prepared by taking fresh vegetables such as leaf mustard, Chinese cabbage, bean pods and the like as raw materials and performing microbial fermentation, can be classified into northeast pickled Chinese cabbage, Sichuan pickled Chinese cabbage, Guizhou pickled Chinese cabbage and the like, and has a long history in China. The pickled Chinese cabbage is rich in vitamin C, amino acid, organic acid, dietary fiber and other nutrient components necessary for human bodies, has unique flavor and good taste, can be directly eaten and can be used for cooking other dishes, is a daily dish for people to live at home and is deeply loved. At present, the traditional Chinese pickled Chinese cabbage processing technology is salting with saline water, the obtained pickled Chinese cabbage is not high in nutritional price, can generate a large amount of nitrite components, can cause risks such as cardiovascular diseases, cancers, hypertension and the like after being eaten by people, and is harmful to human health, and meanwhile, the pickled Chinese cabbage cannot be preserved and stored for a long time due to too much water.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a salt-free dry-pickled fermented pickled vegetable and a preparation method thereof, wherein the preparation method has the advantages of simple process, no generation of nitrite, high nutritive value of the obtained pickled vegetable, eating safety and long preservative-free fresh-keeping storage time.
The invention provides a method for making salt-free dry-pickled fermented pickled Chinese cabbage, which comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 5-7 times to be dry, and rewetting to obtain rewetted leaf mustard; wherein the rewetting time is 1.5-3 h;
s3, kneading the HUI RUN JIAO obtained in S2 in an indoor environment at 10-25 deg.C, and packaging into a bamboo tube or a vacuum bag for compacting and sealing to obtain pickled mustard green before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is more than or equal to 120 days.
Preferably, in S2, the drying is sun drying or oven drying.
Preferably, the drying is smokeless drying.
Preferably, in S2, the rewetting is a natural rewetting performed in a cool indoor environment.
Preferably, in S2, the cleaned mustard is dried to 5-7 dry, moistened and chopped to obtain moistened mustard.
Preferably, in S3, the kneading is mechanical kneading or manual kneading.
Preferably, in S3, the returned mustard leaves obtained in S2 are kneaded and then packed into a threaded bamboo tube to be pressed and sealed.
Preferably, in S4, the pickled Chinese cabbage before being fermented in S3 is fermented in a cool and dry environment, and the pickled Chinese cabbage is filled and sterilized after the fermentation is finished to obtain the salt-free dry-cured fermented pickled Chinese cabbage.
Preferably, the temperature for sterilization is 100-105 ℃, and the time for sterilization is 30 min.
Preferably, the pickled Chinese cabbage after fermentation is taken out and filled into a vacuum bag for vacuum packaging or a threaded bamboo tube, and then vacuum packaging is carried out by utilizing the vacuum bag; filling the pickled Chinese cabbage into a threaded bamboo tube, and in the subsequent sterilization process, the fresh bamboo juice of the natural bamboo tube is fused in the vegetable, so that the pickled Chinese cabbage has unique bamboo fragrance and health care effect, and the obtained pickled Chinese cabbage can be preserved for more than 1 year without preservative after being sterilized.
The invention also provides a salt-free dry-cured fermented pickled vegetable which is prepared by adopting the preparation method of the salt-free dry-cured fermented pickled vegetable.
The invention relates to a method for preparing salt-free dry-pickled fermented pickled Chinese cabbage, which comprises the steps of drying cleaned Chinese cabbage to 5-7 parts, evaporating most of redundant water in the Chinese cabbage to ensure that the Chinese cabbage is not rotten and deteriorated in the early stage of fermentation, simultaneously coagulating nutrient components and dietary fibers of four jin of fresh Chinese cabbage by one jin of the prepared pickled Chinese cabbage to increase the nutritional value of the pickled Chinese cabbage, then carrying out rewetting treatment to balance the humidity of leaf and stalk of the Chinese cabbage, rubbing the pickled Chinese cabbage in an indoor environment with the temperature of 10-25 ℃, fully contacting the Chinese cabbage with lactobacillus in the air to play a role in inoculation, filling the pickled Chinese cabbage into a bamboo tube or a vacuum compaction bag for sealing, isolating the Chinese cabbage from the outside air in a package and preventing bacterial infection, wherein the content of lactobacillus in the pickled Chinese cabbage after fermentation under a specific condition reaches 450000CFU/g, and the pickled Chinese cabbage can be stored for more than two years under a sealing condition.
The method for preparing the salt-free dry-cured fermented pickled Chinese cabbage has the advantages of simple process, no generation of nitrite, safe eating of the prepared pickled Chinese cabbage, large eating quantity and capability of thoroughly solving the problem of pain points of pickled food with high nitrite content; the pickled Chinese cabbage obtained by the traditional process has a large water content and cannot be preserved and stored for a long time, the pickled Chinese cabbage obtained by the invention can be preserved for more than 2 years without preservatives in a sealed state, and the preservation problem of the pickled Chinese cabbage industry is thoroughly solved; the traditional fermented pickled Chinese cabbage is pickled by using the saline water, more than eight and two pickled Chinese cabbage can be produced by one jin of fresh Chinese cabbage, the nutritional value is not high, the nutritional ingredients and dietary fibers of four jin of fresh Chinese cabbage are condensed by one jin of pickled Chinese cabbage obtained by the invention, and the nutritional value of the pickled Chinese cabbage is increased.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 5 turns dry, and rewetting to obtain rewetted leaf mustard; wherein the rewetting time is 3 h;
s3, kneading the rewetted leaf mustard obtained in the step S2 in an indoor environment at the temperature of 25 ℃, and then putting the kneaded leaf mustard into a vacuum bag to be compacted and sealed to obtain the pickled Chinese cabbage before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is 120 days.
Example 2
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 7 days, and rewetting for 1.5h to obtain rewetted leaf mustard;
s3, kneading the rewetted leaf mustard obtained in the step S2 in an indoor environment at the temperature of 20 ℃, and then putting the kneaded leaf mustard into a bamboo tube to be compacted and sealed to obtain pickled Chinese cabbage before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is 125 days.
Example 3
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying and dehydrating the cleaned leaf mustard to 6 dry, and rewetting for 3h to obtain rewetted leaf mustard;
s3, mechanically kneading the HUI RUN JIACAI obtained in S2 in an indoor environment at 15 deg.C, and packaging into a vacuum bag, compacting, and sealing to obtain fermented pickled mustard cabbage;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is 120 days.
Example 4
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, placing the cleaned leaf mustard in smokeless drying equipment, drying and dehydrating to 6 days to dryness, naturally rewetting for 2 hours in a cool indoor environment, and chopping to obtain rewetting leaf mustard;
s3, manually kneading the HUI RUN mustard obtained in the S2 in an indoor environment at the temperature of 10 ℃, then putting into a vacuum bag, compacting and sealing to obtain pickled mustard herbs before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10 ℃, and the fermentation time is 130 days.
Example 5
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 5 days, naturally moistening the leaf mustard in a cool indoor environment for 1.8 hours to obtain moistened leaf mustard;
s3, mechanically kneading the HUI run mustard obtained in S2 in an indoor environment at the temperature of 25 ℃, then putting the HUI run mustard into a threaded bamboo tube, compacting and sealing to obtain pickled mustard herbs before fermentation;
and S4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment, wherein the fermentation temperature is 25 ℃, the fermentation time is 120 days, filling after the fermentation is finished, and then sterilizing at 105 ℃ for 30min to obtain the salt-free dry-cured and fermented pickled Chinese cabbage.
Example 6
A method for preparing salt-free dry-pickled fermented pickled Chinese cabbage comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 7 days, naturally moistening the leaf mustard in a cool indoor environment for 2.6 hours, and cutting the leaf mustard to obtain moistened leaf mustard;
s3, manually kneading the HUI run mustard obtained in the S2 in an indoor environment at the temperature of 18 ℃, then putting the HUI run mustard into a threaded bamboo tube, compacting and sealing to obtain pickled mustard herbs before fermentation;
and S4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment, wherein the fermentation temperature is 12 ℃, the fermentation time is 135 days, vacuum filling is carried out by utilizing a vacuum bag after the fermentation is finished, and then the pickled Chinese cabbage is sterilized at 103 ℃ for 30min to obtain the salt-free dry-cured and fermented pickled Chinese cabbage.
Example 7
The invention provides a method for making salt-free dry-pickled fermented pickled Chinese cabbage, which comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, placing the cleaned leaf mustard in smokeless drying equipment, drying and dehydrating to 5 days to dryness, naturally rewetting for 2 hours in a cool indoor environment, and chopping to obtain rewetting leaf mustard;
s3, mechanically kneading the HUI run mustard obtained in S2 in an indoor environment at the temperature of 15 ℃, then putting the HUI run mustard into a threaded bamboo tube, compacting and sealing to obtain pickled mustard herbs before fermentation;
and S4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment, wherein the fermentation temperature is 15 ℃, the fermentation time is 140 days, filling the pickled Chinese cabbage into a threaded bamboo tube after the fermentation is finished, then carrying out vacuum packaging by using a vacuum bag, and sterilizing at 105 ℃ for 30min to obtain the salt-free dry-cured and fermented pickled Chinese cabbage.
The invention also provides a salt-free dry-cured fermented pickled vegetable which is prepared by adopting the preparation method of the salt-free dry-cured fermented pickled vegetable.
Example 8
The invention provides a method for making salt-free dry-pickled fermented pickled Chinese cabbage, which comprises the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, smokeless drying of the cleaned leaf mustard to 6 dry, natural rewetting in a cool indoor environment for 2.5h, and chopping to obtain rewetting leaf mustard;
s3, manually kneading the HUI run mustard obtained in the step S2 in an indoor environment at the temperature of 22 ℃, then putting the HUI run mustard into a threaded bamboo tube, compacting and sealing to obtain pickled mustard herbs before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment, filling the fermented Chinese cabbage into a threaded bamboo tube, and then carrying out vacuum packaging and sterilization by using a vacuum bag to obtain the salt-free dry pickled fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is 155 days; the sterilization temperature is 104 ℃, and the sterilization time is 30 min.
The invention also provides a salt-free dry-cured fermented pickled vegetable which is prepared by adopting the preparation method of the salt-free dry-cured fermented pickled vegetable.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A method for preparing salt-free dry-pickled fermented pickled Chinese cabbages is characterized by comprising the following steps:
s1, picking fresh and rotten leaf mustard in a vegetable field; cleaning the picked leaf mustard;
s2, drying the cleaned leaf mustard to 5-7 times to be dry, and rewetting to obtain rewetted leaf mustard; wherein the rewetting time is 1.5-3 h;
s3, kneading the HUI RUN JIAO obtained in S2 in an indoor environment at 10-25 deg.C, and packaging into a bamboo tube or a vacuum bag for compacting and sealing to obtain pickled mustard green before fermentation;
s4, fermenting the pickled Chinese cabbage before fermentation in the S3 in a cool and dry environment to obtain the salt-free dry-cured and fermented pickled Chinese cabbage, wherein the fermentation temperature is 10-25 ℃, and the fermentation time is more than or equal to 120 days.
2. The method of making the salt-free dry-cured fermented pickled Chinese cabbage as claimed in claim 1, wherein the drying is sun-drying or oven-drying at S2.
3. The method of making the salt-free dry-cured fermented pickled Chinese cabbage of claim 2, wherein the baking is a smokeless baking.
4. The method of claim 1, wherein the rewetting in S2 is a natural rewetting performed in a cool indoor environment.
5. The method of claim 1, wherein the washed mustard is dried to 5-7 dry, moistened, and then chopped to obtain moistened mustard in step S2.
6. The method for producing salt-free dry-pickled fermented pickled vegetables according to claim 1, wherein the kneading is mechanical kneading or manual kneading at S3.
7. The method of manufacturing salt-free dry-pickled fermented pickled vegetables as claimed in claim 1, wherein the leaf mustard obtained in S2 is kneaded at S3 and then packed in a threaded bamboo tube to be compacted and sealed.
8. The method for producing salt-free dry-pickled fermented pickled Chinese cabbage as claimed in any one of claims 1 to 7, wherein the pickled Chinese cabbage before fermentation in S3 is fermented in a cool and dry environment in S4, and the salt-free dry-pickled fermented pickled Chinese cabbage is obtained by filling and sterilizing after the fermentation is completed.
9. The method as claimed in claim 8, wherein the temperature for sterilization is 100-105 ℃ and the time for sterilization is 30 min.
10. A salt-free dry-pickled fermented pickled vegetable characterized by being produced by the method for producing a salt-free dry-pickled fermented pickled vegetable according to any one of claims 1 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690424A (en) * | 2020-12-02 | 2021-04-23 | 广西联环生态科技有限公司 | Pickled Chinese cabbage processing technology |
| CN114521637A (en) * | 2022-02-18 | 2022-05-24 | 曲嫣红 | Anhydrous salt-free fermented instant pickled Chinese cabbage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584034A (en) * | 2013-11-25 | 2014-02-19 | 广西远邻集团食品有限责任公司 | Preparation method for Chinese sauerkraut |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
-
2019
- 2019-12-11 CN CN201911264488.8A patent/CN111000173A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584034A (en) * | 2013-11-25 | 2014-02-19 | 广西远邻集团食品有限责任公司 | Preparation method for Chinese sauerkraut |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690424A (en) * | 2020-12-02 | 2021-04-23 | 广西联环生态科技有限公司 | Pickled Chinese cabbage processing technology |
| CN114521637A (en) * | 2022-02-18 | 2022-05-24 | 曲嫣红 | Anhydrous salt-free fermented instant pickled Chinese cabbage and preparation method thereof |
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