CN113558203A - Pickled Chinese cabbage and pickling processing method thereof - Google Patents
Pickled Chinese cabbage and pickling processing method thereof Download PDFInfo
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 123
- 238000005554 pickling Methods 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 48
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- 239000012535 impurity Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 2
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- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 21
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- 241001468182 Acidobacterium Species 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
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a pickled Chinese cabbage and a pickling processing method thereof, wherein the pickling processing method comprises the following steps: 1) putting the cleaned cabbage into a fermentation barrel, and adding edible salt; 2) selecting lactobacillus plantarum as a zymocyte, and adding 1500-2500 ml of zymocyte liquid per kilogram of water to prepare acid bacterium liquid; 3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage; 4) and (3) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the fermentation liquid in the barrel to be acidic, and pickling. The pickled Chinese sauerkraut has natural color, leaves from light yellow to dark yellow brown, vegetable sides from semitransparent white to dark yellow, strong acid fragrance and mellow taste, and is light and tasty.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a pickled Chinese cabbage and a pickling processing method thereof.
Background
Sauerkraut (Sauerkraut) is a vegetable-pickled food, and Chinese Sauerkraut is popular in northeast, southern provinces and Taiwan China. The original purpose of pickled Chinese cabbage production is to prolong the storage life of vegetables, and the taste and style of pickled Chinese cabbage in different regions are different. The common people speak of "pickled Chinese cabbage" refers to the general name of all kinds of pickled Chinese cabbage made of all green vegetables or Chinese cabbage.
The traditional northeast sauerkraut pickling method comprises the following steps:
a first method; sun drying the picked Chinese cabbage under the sun for several days, cleaning with clear water, placing one piece of Chinese cabbage in a pickling tank layer by layer, pressing a large stone on the Chinese cabbage, adding water or cold boiled water (preferably cold boiled water), pickling, sealing, storing, slowly contracting, fermenting, and pickling for thirty days.
A second method; boiling selected Chinese cabbage in hot water at about 50 deg.C, cleaning with clear water, placing one Chinese cabbage in a jar layer by layer, pressing a stone on the Chinese cabbage, soaking in water, sealing, slowly contracting, fermenting, and pickling for thirty days.
The pickled Chinese cabbage prepared by the method has the following defects: firstly, the pickling time is long; secondly, the quality of pickled Chinese cabbages is not well controlled and the taste is poor; thirdly, abnormal fermentation is easy to occur, and peculiar smell is generated.
Disclosure of Invention
The invention provides pickled Chinese cabbage which has excellent taste and can be industrially produced and a pickling processing method of the pickled Chinese cabbage. The invention can greatly shorten the pickling time; the abnormal fermentation of the pickled Chinese cabbage is controlled, the quality of the pickled Chinese cabbage is improved, and the pickled Chinese cabbage is ensured to have natural sour taste and fermentation fragrance without peculiar smell.
The pickling processing method comprises the following steps:
1) putting the cleaned cabbage into a fermentation barrel, and adding edible salt;
2) selecting lactobacillus plantarum as a zymocyte, and adding 1500-2500 ml of zymocyte liquid per kilogram of water to prepare acid bacterium liquid;
3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) and (3) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the fermentation liquid in the barrel to be acidic, and pickling.
Wherein the zymophyte liquid is liquid, and the bacteria content of Lactobacillus plantarum in the zymophyte liquid is 0.8 multiplied by 109～1.2×109cfu/ml。
The method aims at specific lactobacillus plantarum, fermentation is carried out at the temperature of 20-25 ℃, Chinese cabbages can be better fermented, the pickling time of pickled Chinese cabbages is shortened, the quality of pickled Chinese cabbages is improved, and no peculiar smell of the pickled Chinese cabbages is ensured.
In step 1), the cleaning specifically comprises: selecting fresh Chinese cabbages without damage on the surfaces, soaking the Chinese cabbages in saline water with the concentration of 2-5% for 10-15 minutes, removing impurities, and cleaning the Chinese cabbages with clear water.
The edible salt is added in an amount of 450-550 g per hundred jin of Chinese cabbage.
Preferably, the Chinese cabbage is uniformly mixed with edible salt. The mixing is a way that is common in the art; for example, a layer of cabbage and a layer of salt are spread.
In the step 2), the acid bacteria liquid is preferably prepared by adding 1900-2100 ml of zymogen liquid per kilogram of water. OD of the fermentation broth600The value is around 2.
In the step 4), the pH value of the fermentation liquor is 3-4, and the pickling is carried out for 18-22 days.
The invention also comprises the step 5) of soaking after the pickling is finished;
specifically, the method comprises the following steps: and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
Wherein the food additive mixed solution comprises one or more of sodium metabisulfite, sodium benzoate, disodium ethylene diamine tetraacetate and D-sodium erythorbate.
The food additive can be preserved, preserved and antioxidant, and can effectively prevent the formation of nitrosamine, a carcinogen; in addition, the bad phenomena of discoloration, peculiar smell, turbidity and the like of the pickled Chinese cabbage are eliminated; and reduce nutrient loss. Thereby achieving the purposes of prolonging the shelf life of the pickled Chinese cabbage and improving the quality of the pickled Chinese cabbage. In practical application, the adding type and the adding amount of the food additive can be adjusted according to actual requirements.
The invention provides a pickling processing method in a preferred scheme, which comprises the following steps:
1) selecting fresh Chinese cabbages without damage on the surfaces, soaking the Chinese cabbages for 10-15 minutes by adopting saline water with the concentration of 2-5%, removing impurities, cleaning the Chinese cabbages by using clear water, putting the cleaned Chinese cabbages into a fermentation barrel, and adding edible salt according to the proportion of 450-550 g per hundred jin of Chinese cabbages;
2) selecting lactobacillus plantarum as a zymocyte, and adding 1900-2100 ml of zymocyte liquid per kilogram of water to prepare acid bacteria liquid;
wherein the bacterial content of Lactobacillus plantarum in the zymocyte liquid is 0.8 multiplied by 109～1.2×109cfu/ml；
3) Pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the pH value of fermentation liquid in the barrel to be 3-4, and pickling for 18-22 days;
5) and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
It is known in the art that pickled Chinese cabbage is made to have a certain sour taste by a certain processing method, the key reason of the pickled Chinese cabbage is the aroma of the pickled Chinese cabbage, and the pickled Chinese cabbage is eaten by the aroma and not just sour; only the pickled Chinese sauerkraut has fragrance and the mixed Chinese sauerkraut only has acid but no fragrance, so the pickled Chinese sauerkraut is not good for eating.
The flavor of the pickled Chinese cabbage is mainly that lactic acid bacteria decompose lactose in the Chinese cabbage, most of the lactose is converted into lactic acid so as to change the Chinese cabbage into acid, a small part of the lactose generates different alcohols due to incomplete decomposition, the acid and the alcohols generate a chemical reaction under certain conditions to generate specific esters, the esters have special flavor, and different ester combinations have different flavors; therefore, the pickled Chinese cabbage with good quality not only contains acid, but also contains rich vitamin C, amino acid, dietary fiber and ester substances; therefore, the pickled Chinese cabbage has the characteristics of sourness, chewiness, mellow sour flavor, appetizing, body fluid production and the like.
The pickled Chinese cabbages pickled by the method are natural in color, leaves are light yellow to dark yellow brown, and vegetable sides are semitransparent white to dark yellow; the pickled Chinese sauerkraut has strong acid flavor, mellow taste, and light and refreshing taste.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
In the following examples, Lactobacillus plantarum (Acidobacterium) was used, purchased from a Chinese academy;
wherein the acid bacteria is in liquid state, and the viable count of the acid bacteria (zymogen liquid) is 1 × 109Around cfu/ml, OD600The value is around 2.
Example 1
The embodiment provides a pickling processing method of pickled Chinese cabbage, which specifically comprises the following steps:
1) selecting fresh cabbage of 100 jin with undamaged surface, soaking in 3% saline water for 10 min, removing impurities, cleaning with clear water, and placing into a fermentation vat; adding 450g of edible salt into every hundred jin of Chinese cabbage;
2) selecting lactobacillus plantarum (acid bacteria) as zymocyte, and adding 1800ml of acid bacteria per kilogram of water to prepare acid bacteria liquid;
3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the pH value of fermentation liquid in the barrel to 3-4, and pickling for 22 days;
5) and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
Example 2
The embodiment provides a pickling processing method of pickled Chinese cabbage, which specifically comprises the following steps:
1) selecting fresh cabbage of 100 jin with undamaged surface, soaking in 3% saline water for 10 min, removing impurities, cleaning with clear water, and placing into a fermentation vat; adding 500g of edible salt into every hundred jin of Chinese cabbage;
2) selecting lactobacillus plantarum as a zymocyte, and adding 2000ml of acid bacteria per kilogram of water to prepare acid bacteria liquid;
3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the pH value of fermentation liquid in the barrel to 3-4, and pickling for 20 days;
5) and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
Example 3
The embodiment provides a pickling processing method of pickled Chinese cabbage, which specifically comprises the following steps:
1) selecting fresh cabbage of 100 jin with undamaged surface, soaking in 3% saline water for 10 min, removing impurities, cleaning with clear water, and placing into a fermentation vat; adding 550g of edible salt into every hundred jin of Chinese cabbage;
2) selecting lactobacillus plantarum as a zymocyte, and adding 2200ml of acid bacteria per kilogram of water to prepare acid bacteria liquid;
3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the pH value of fermentation liquid in the barrel to 3-4, and pickling for 18 days;
5) and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
Example 4
This example provides a method for pickling pickled Chinese cabbage, which is different from example 1 only in that the amount of edible salt added in step 1) is 400 g.
Example 5
This example provides a method for pickling pickled Chinese cabbage, which is different from example 1 only in that the amount of edible salt added in step 1) is 600 g.
Example 6
This example provides a method for pickling pickled Chinese cabbage, which is different from example 1 only in that the amount of Lactobacillus plantarum added in step 2) is 1500 ml.
Example 7
This example provides a method for pickling pickled Chinese cabbage, which is different from example 1 only in that the amount of Lactobacillus plantarum added in step 2) is 2500 ml.
Example 8
The embodiment provides a pickling processing method of pickled Chinese cabbage, which is different from the embodiment 1 only in that in the step 4), the pH value of fermentation liquor is replaced by '5-6'.
Comparative example 1
This comparative example provides a pickling process of pickled Chinese cabbage, which is different from example 1 only in that lactobacillus plantarum is replaced with lactic acid bacteria in step 2).
Comparative example 2
The comparative example provides a pickling processing method of pickled Chinese cabbage, and only differs from the embodiment 1 in that in the step 4), the temperature is 10-15 ℃.
Comparative example 3
The embodiment provides a pickling processing method of pickled Chinese cabbage, which is different from the embodiment 1 only in that in the step 4), the fermentation barrel is placed in an environment with the temperature of 15-20 ℃.
Comparative example 4
The embodiment provides a pickling processing method of pickled Chinese cabbage, which is different from the embodiment 1 only in that in the step 4), the fermentation barrel is placed in an environment with the temperature of 26-30 ℃.
Examples of the experiments
The pickled Chinese cabbage obtained in the examples 1-6 and the comparative examples 1-4 are compared in the aspects of appearance, taste and aroma; inviting 50 people as judges.
1. Judging from the aspects of color and appearance; scoring was performed as follows:
80-100 min: the appearance color is natural, the color is bright, the leaves are light yellow to dark brown, and the leaf sides are semitransparent white to dark yellow;
60-80 min: the appearance color is brighter, and the phenomenon of wood is generated; the leaves are yellowish, and the leaf sides are between transparent and wood color;
60 points are as follows: the appearance is in an obvious woodiness state, and the color is dark; the leaves were white and no clear feeling was observed.
TABLE 1
| Average value of appraiser | |
| Example 1 | 95.8 |
| Example 2 | 96.5 |
| Example 3 | 96.5 |
| Example 4 | 93.2 |
| Example 5 | 92.8 |
| Example 6 | 90.2 |
| Example 7 | 90.3 |
| Example 8 | 85.6 |
| Comparative example 1 | 71.3 |
| Comparative example 2 | 60.7 |
| Comparative example 3 | 75.6 |
| Comparative example 4 | 74.8 |
As can be seen from the above table, the pickled Chinese cabbage provided in examples 1 to 3 has a natural appearance and color, bright color, yellowish to dark brown leaves, and translucent white to dark yellow upper parts; the pickled Chinese cabbage provided by the embodiments 4 to 8 also has ideal appearance and color.
The pickled Chinese cabbage provided by the comparative examples 1-2 is dark in color and poor in appearance; since the lactic acid bacteria are used as the fermentation bacteria in comparative example 1, it can be seen in the experimental process that the pickled Chinese cabbage is pickled for 18 days, the fermentation is not completed, and the shape of the pickled Chinese cabbage is not shown. And comparative example 3 and comparative example 4 also showed incomplete fermentation; compared with the comparative example 2, the deterioration is slight, and the inventor thinks that the temperature is low, the acid bacteria do not reach the proper fermentation temperature, the fermentation is slow, and other bacteria are bred.
2. Judging from the aspect of taste; scoring was performed as follows:
80-100 min: the fragrance is strong; full taste, mellow and delicious taste, sour and pleasant taste;
60-80 min: has fragrance; the flavor retention time of the mouthfeel is short, and the mouthfeel is sour and refreshing;
60 points are as follows: the color and luster are dark; the fragrance is weak; the sour and refreshing feeling was poor.
TABLE 2
| Average value of appraiser | |
| Example 1 | 96.8 |
| Example 2 | 97.6 |
| Example 3 | 97.2 |
| Example 4 | 89.8 |
| Example 5 | 82.3 |
| Example 6 | 79.8 |
| Example 7 | 75.3 |
| Example 8 | 75.8 |
| Comparative example 1 | 69.5 |
| Comparative example 2 | 50.8 |
| Comparative example 3 | 65.6 |
| Comparative example 4 | 64.9 |
As can be seen from the above table, the pickled Chinese cabbage provided in examples 1 to 3 had a sharp fragrance; full taste, mellow and delicious taste, sour and pleasant taste; the acid provided by the embodiments 4-8 still has a more remarkable fragrance; the flavor retention time and the sourness of the pickled Chinese cabbage are intersected, and the pickled Chinese cabbage provided by the embodiment 1-3 is reduced. The pickled Chinese cabbage provided by the comparative examples 1-4 is generally dark in color, weak in fragrance and poor in sour and refreshing feeling.
The results show that the pickled Chinese cabbage prepared by the preparation method provided by the embodiment of the invention has natural appearance color, bright color, off-yellow to dark brown leaves and semitransparent white to dark yellow sides due to the adoption of lactobacillus plantarum and scientific and reasonable preparation process steps and the synergistic cooperation of all process parameters adopted by all the steps; is more light and tasty, has strong acid fragrance and mellow taste, is crisp and has acid in the mouth feel, and can greatly stimulate taste buds of eaters and promote appetite.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The pickling processing method of the pickled Chinese cabbage is characterized by comprising the following steps of:
1) putting the cleaned cabbage into a fermentation barrel, and adding edible salt;
2) selecting lactobacillus plantarum as a zymocyte, and adding 1500-2500 ml of zymocyte liquid per kilogram of water to prepare acid bacterium liquid;
3) pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) and (3) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the fermentation liquid in the barrel to be acidic, and pickling.
2. The pickling processing method according to claim 1, wherein the washing in step 1) is specifically: selecting fresh Chinese cabbages without damage on the surfaces, soaking the Chinese cabbages in saline water with the concentration of 2-5% for 10-15 minutes, removing impurities, and cleaning the Chinese cabbages with clear water.
3. The pickling processing method of claim 1, wherein in the step 1), the edible salt is added in an amount of 450-550 g per hundred jin of Chinese cabbage;
preferably, the Chinese cabbage is uniformly mixed with edible salt.
4. The pickling method according to any one of claims 1 to 3, wherein the Lactobacillus plantarum content in the fermented solution is 0.8 x 109～1.2×109cfu/ml。
5. The pickling method of claim 4, wherein the acid bacteria solution is prepared in a ratio of 1900-2100 ml of the fermentation bacteria solution per kilogram of water.
6. The pickling processing method according to any one of claims 1 to 5, wherein in the step 4), the fermentation solution has a pH of 3 to 4, and pickling is performed for 18 to 22 days.
7. The pickling processing method according to any one of claims 1 to 6, further comprising a soaking treatment after pickling, specifically: and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
8. The pickling process of claim 7, wherein the food additive mixture includes one or more of sodium metabisulfite, sodium benzoate, disodium edetate and sodium D-erythorbate.
9. The pickling processing method according to claim 1, comprising the steps of:
1) selecting fresh Chinese cabbages without damage on the surfaces, soaking the Chinese cabbages for 10-15 minutes by adopting saline water with the concentration of 2-5%, removing impurities, cleaning the Chinese cabbages by using clear water, putting the cleaned Chinese cabbages into a fermentation barrel, and adding edible salt according to the proportion of 450-550 g per hundred jin of Chinese cabbages;
2) selecting lactobacillus plantarum as a zymocyte, and adding 1900-2100 ml of zymocyte liquid per kilogram of water to prepare acid bacteria liquid;
wherein the bacterial content of Lactobacillus plantarum in the zymocyte liquid is 0.8 multiplied by 109～1.2×109cfu/ml；
3) Pouring the acid bacteria liquid into a fermentation barrel, and submerging the Chinese cabbage;
4) placing the fermentation barrel in an environment with the temperature of 20-25 ℃, adjusting the pH value of fermentation liquid in the barrel to be 3-4, and pickling for 18-22 days;
5) and fishing out the pickled Chinese cabbage, soaking the pickled Chinese cabbage in the food additive mixed solution for 5 to 7 hours, and fishing out the pickled Chinese cabbage to obtain the pickled Chinese cabbage.
10. A pickled Chinese cabbage produced by the pickling method as claimed in any one of claims 1 to 9.
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| CN103750230A (en) * | 2014-01-24 | 2014-04-30 | 吉林市绿洲农产品有限公司 | Chinese sauerkraut pickling method |
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