CN113303454A - Processing technology of fruity pickled Chinese cabbage - Google Patents
Processing technology of fruity pickled Chinese cabbage Download PDFInfo
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- CN113303454A CN113303454A CN202110651597.6A CN202110651597A CN113303454A CN 113303454 A CN113303454 A CN 113303454A CN 202110651597 A CN202110651597 A CN 202110651597A CN 113303454 A CN113303454 A CN 113303454A
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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
- 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
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
The invention relates to a processing technology of fruity pickled Chinese cabbage. The invention meets the taste of consumers, breaks through the single taste and form of the traditional pickled Chinese cabbage, and realizes the innovation and the compounding of the taste through the innovation of technology according to the preference of the consumers. The obtained product is fruity pickled Chinese cabbage, which contains nutrient substances such as sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, nicotinic acid and the like in vegetables, and also contains elements such as vitamins, sugar, organic acid, mineral substances and the like in fruits, contains all nutrient elements in the vegetables and the fruits, and is a novel product which is extremely rich. In addition, the fruity pickled Chinese cabbage has various cooking modes, good mouthfeel, freshness, appetite promotion, summer-heat relieving and lipid lowering effects, has certain color protection and antioxidation effects on the pickled Chinese cabbage through substances such as vitamin C, fruit acid and the like in fruits, and finally can prolong the shelf life of the product.
Description
Technical Field
The invention relates to the technical field of pickled Chinese cabbage processing, in particular to a processing technology of fruity pickled Chinese cabbage.
Background
The pickled Chinese cabbage is a vegetable processing product, has the characteristics of appetite promotion, convenience in eating and the like, and is popular with consumers. The pickled vegetable processing is developed, the quality guarantee period of the vegetables can be prolonged, the additional value of the vegetables is improved, and the income of farmers is increased. The pickled Chinese cabbage serving as a typical representative of Chinese characteristic fermented food has long history, deep culture base, pleasant acid flavor, crisp taste and various varieties, is rich in active lactic acid bacteria beneficial to human health, and is deeply favored by consumers.
The existing pickled Chinese cabbage product has single taste, can not meet the increasing diversified demands of people, and the consumers advocate a healthy diet concept more, so that the processing technology of the traditional pickled Chinese cabbage needs to be broken, on the basis of the traditional processing technology, the pickled Chinese cabbage with fruit taste which is more suitable for Chinese people is elaborately researched, the requirements of different tastes at different ages are met, and the diversified market is really adapted.
The fruity pickled Chinese cabbage caters to the taste of consumers, breaks through the single taste and form of the traditional pickled Chinese cabbage, is more and more prone to being compounded according to the preference of the consumers, and is more and more prone to being tasted at one time for different tastes, so that the innovation and the compounding of the taste are realized through the innovation of the technology.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses a processing technology of fruity pickled Chinese cabbage, which adopts the technical scheme that the processing technology comprises the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, and directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is (1: 30-1): 60, then putting the cut shredded vegetables into the water tank for primary soaking, wherein the volume ratio of the water to the shredded vegetables is 1:1, soaking for 1-4 hours; secondly, soaking the dried fruit slices in water for 10-13 hours, wherein the weight ratio of the dried fruit slices to the water is 1:10-1:40, fishing out the dried fruit slices after soaking, and placing the dried fruit slices into the shredded vegetables for secondary soaking for 1-4 hours, wherein the volume ratio of the water to the shredded vegetables is 1: 1;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 80-90 ℃, and the sterilization time is 3-10 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
As a preferred embodiment of the present invention, the raw material execution standard in the first step is a standard determined by a producer.
As a preferable scheme of the invention, the fruit selected in the step eight is one or more of lemon, kumquat and orange.
As a preferred scheme of the invention, the dried fruit slices selected in the step eight are one or more of lemon, kumquat, pear and orange.
As a preferred embodiment of the present invention, the volume ratio of the fruit juice to the water in the step eight is preferably 1: 40.
As a preferable scheme of the present invention, the volume ratio of the dried fruit slices to the water in the step eight is preferably 1: 10.
in a preferred embodiment of the present invention, the soaking time of the shredded vegetable in step eight is preferably 2 hours.
In a preferred embodiment of the present invention, the sterilization temperature in the eleventh step is preferably 88 ℃, and the sterilization time is preferably 5 minutes.
The invention has the beneficial effects that: the invention meets the taste of consumers, breaks through the single taste and form of the traditional pickled Chinese cabbage, and realizes the innovation and the compounding of the taste through the innovation of technology according to the preference of the consumers. The obtained product is fruity pickled Chinese cabbage, which contains nutrient substances such as sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, nicotinic acid and the like in vegetables, and also contains elements such as vitamins, sugar, organic acid, mineral substances and the like in fruits, contains all nutrient elements in the vegetables and the fruits, and is a novel product which is extremely rich. In addition, the fruity pickled Chinese cabbage has various cooking modes, good mouthfeel, freshness, appetite promotion, summer-heat relieving and lipid lowering effects, has certain color protection and antioxidation effects on the pickled Chinese cabbage through substances such as vitamin C, fruit acid and the like in fruits, and finally can prolong the shelf life of the product.
Detailed Description
Example 1
The invention relates to a processing technology of fruity pickled Chinese cabbage, which adopts the technical scheme that the processing technology comprises the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is 1:30, then putting cut shredded vegetables into the juice, and soaking for the first time, wherein the volume ratio of the water to the shredded vegetables is 1:1, soaking for 1 hour; secondly, putting the dried fruit slices into water for soaking for 10 hours, wherein the weight ratio of the dried fruit slices to the water is 1:10, fishing out the dried fruit slices after soaking, putting the dried fruit slices into the shredded vegetables for soaking for the second time, and the volume ratio of the water to the shredded vegetables is 1:1 when the soaking time is 1 hour;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 80 ℃, and the sterilization time is 10 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
Example 2
The invention relates to a processing technology of fruity pickled Chinese cabbage, which adopts the technical scheme that the processing technology comprises the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is 1:40, then putting cut shredded vegetables into the juice for primary soaking, and the volume ratio of the water to the shredded vegetables is 1:1, soaking for 2 hours; secondly, putting the dried fruit slices into water for soaking for 11 hours, wherein the weight ratio of the dried fruit slices to the water is 1:20, fishing out the dried fruit slices after soaking, putting the dried fruit slices into the shredded vegetables for soaking for the second time, wherein the soaking time is 2 hours, and the volume ratio of the water to the shredded vegetables is 1: 1;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 84 ℃, and the sterilization time is 7 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
Example 3
The invention relates to a processing technology of fruity pickled Chinese cabbage, which adopts the technical scheme that the processing technology comprises the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is 1:50, then putting cut shredded vegetables into the juice, and soaking for the first time, wherein the volume ratio of the water to the shredded vegetables is 1:1, soaking for 3 hours; secondly, putting the dried fruit slices into water for soaking for 12 hours, wherein the weight ratio of the dried fruit slices to the water is 1:30, fishing out the dried fruit slices after soaking, putting the dried fruit slices into the shredded vegetables for soaking for the second time, and the volume ratio of the water to the shredded vegetables is 1:1 when the soaking time is 3 hours;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 88 ℃, and the sterilization time is 5 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
Example 4
The invention relates to a processing technology of fruity pickled Chinese cabbage, which adopts the technical scheme that the processing technology comprises the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, and directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is 1: 60, then putting the cut shredded vegetables into the water tank for primary soaking, wherein the volume ratio of the water to the shredded vegetables is 1:1, soaking for 4 hours; secondly, putting the dried fruit slices into water for soaking for 13 hours, wherein the weight ratio of the dried fruit slices to the water is 1:40, fishing out the dried fruit slices after soaking, putting the dried fruit slices into the shredded vegetables for soaking for the second time, and the volume ratio of the water to the shredded vegetables is 1:1 when the soaking time is 4 hours;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 90 ℃, and the sterilization time is 3 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
Parts not described in detail herein are prior art.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (8)
1. The processing technology of the fruity pickled Chinese cabbage is characterized by comprising the following steps:
the method comprises the following steps: checking and accepting the cabbage raw materials, and checking and accepting the cabbage raw materials according to the execution standard of the raw materials and the requirements of an acquisition contract;
step two: selecting and sorting, namely selecting the Chinese cabbage raw materials by workers, removing the raw materials with plant diseases and insect pests and mechanical damage and impurities in the raw materials, and cutting the root of the Chinese cabbage by a cutter;
step three: cleaning with bubbles, namely cleaning the finished Chinese cabbage raw materials with a bubble cleaning machine to remove surface soil;
step four: pickling in a tank, conveying the cleaned Chinese cabbage raw material into a fermentation tank through a conveying belt, respectively putting qualified bacterial liquid and edible salt into the fermentation tank according to the pickling process requirements, filling the fermentation tank with water, and sealing;
step five: obtaining pickled Chinese cabbage after fermentation and inspection are qualified, and putting the pickled Chinese cabbage on a conveyer belt to a finish machining workshop by opening a tank by a worker;
step six: selecting and removing the roots, and selecting the pickled Chinese cabbage by workers to remove the deep-leaf vegetables, the black spots and the vegetable roots;
step seven: shredding, namely cleaning the selected pickled Chinese cabbage, conveying the cleaned pickled Chinese cabbage to a shredder and shredding;
step eight: soaking, wherein the following first step or second step can be selected according to production requirements; firstly, squeezing fresh fruits to obtain juice, and directly dissolving the juice in water, wherein the volume ratio of the fruit juice to the water is (1: 30-1): 60, then putting the cut shredded vegetables into the water tank for primary soaking, wherein the volume ratio of the water to the shredded vegetables is 1:1, soaking for 1-4 hours; secondly, soaking the dried fruit slices in water for 10-13 hours, wherein the weight ratio of the dried fruit slices to the water is 1:10-1:40, fishing out the dried fruit slices after soaking, and placing the dried fruit slices into the shredded vegetables for secondary soaking for 1-4 hours, wherein the volume ratio of the water to the shredded vegetables is 1: 1;
step nine: inner packaging, namely vacuum packaging the soaked shredded vegetables;
step ten: metal detection, wherein the products after vacuum packaging are detected one by a metal detector, and the qualified products are subjected to the next procedure;
step eleven: sterilizing in water bath, namely conveying the packaged product to a water bath sterilization line for sterilization, wherein the sterilization temperature is 80-90 ℃, and the sterilization time is 3-10 minutes;
step twelve: and weighing and boxing the sterilized products, packaging, inspecting and storing in a warehouse after the products are qualified.
2. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: the raw material execution standard in the step one is a standard determined by a producer.
3. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: the fruit selected in the step eight is one or more of lemon, kumquat and orange.
4. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: the dried fruit slices selected in the step eight are one or more of lemon, kumquat, pear and orange.
5. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: the volume ratio of the fruit juice to the water in the step eight is preferably 1: 40.
6. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: in the eighth step, the volume ratio of the dried fruit slices to the water is preferably 1: 10.
7. the process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: in the step eight, the soaking time of the shredded vegetable is preferably 2 hours.
8. The process for processing fruit-flavored pickled Chinese cabbage according to claim 1, wherein the process comprises the following steps: in the eleventh step, the sterilization temperature is preferably 88 ℃, and the sterilization time is preferably 5 minutes.
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Inventor after: Song Chengwen Inventor after: Song Meijuan Inventor after: Yu Xiaobin Inventor after: Wang Xueliang Inventor after: Li Xia Inventor before: Song Chengwen Inventor before: Song Meijuan Inventor before: Yu Xiaobin |