CN1060951A

CN1060951A - The method of suitability for industrialized production sauerkraut

Info

Publication number: CN1060951A
Application number: CN90108750A
Authority: CN
Inventors: 王小平
Original assignee: Individual
Current assignee: Individual
Priority date: 1990-10-26
Filing date: 1990-10-26
Publication date: 1992-05-13

Abstract

A kind of method of suitability for industrialized production sauerkraut, with the Chinese cabbage of handling with the salt solution sterilization after, being cut into silk is stirred in salt solution, lactic acid bacteria and pickles, again dish silk and leachate are packed in the food bag, find time, seal, be put in promptly to pickle in 20 ℃ ± 1 ℃ indoor fermentation 8-12 days and finish, production method is simple, health, without putrefaction, the storage life is long, is easy to transportation and sale.

Description

The method of suitability for industrialized production sauerkraut

A kind of method of suitability for industrialized production sauerkraut.

The conventional method of flooding the relieving haperacidity dish is that autumn cabbage is kept flat, turns over cold, and to pack in the cylinder with salt and water by fermentation be edible after five to seven weeks to wash clean behind the branch that anhydrates slightly, its shortcoming: the one, and whole to flood the system yeast phase long, and it is big to account for volume; The 2nd, because temperature is improper and pollution, sauerkraut is rotten and smelly easily when flooding system, and contaminated environment, therefore traditional method of flooding the relieving haperacidity dish can not form fast, suitability for industrialized production in enormous quantities, long.

The purpose of this method: can solve sauerkraut effectively and flood system cycle length and flood a perishable smelly difficult problem when making, eliminate pollution, be convenient to store, transport and sale to environment with storage.

It is as follows to finish method of the present invention:

1. raw material can be selected free from insect pests for use, not have the long Chinese cabbage or the Shandong vegetable that rot;

2. Chinese cabbage gone to old group, remove root, clean the saline sook with 5% 30 minutes, sterilization;

3. with filament cutter Chinese cabbage is cut into threadly, puts into bulk container, add 0.5%～1% salt and 5～10% lactic acid bacterias, stir, flooded 1～2 day;

4. dish silk and leachate are packed in the food-packaging bag, air in the bag is extracted out and sealed, be placed in 20 ℃ ± 1 ℃ the fermenting cellar 8～12 days systems of promptly flooding and finish with vacuum packing machine.

The main feature of the inventive method:

1. can make and flood the relieving haperacidity dish and 5～7 weeks shortened to 9～14 days by traditional handicraft;

2. implementation method is simple, and equipment needed thereby is few, and general factory all can produce;

3. flood the sauerkraut packing health of system, without putrefaction, not smelly, pollution-free;

4. product is easy to transportation, sells, and the holding time is long.

Embodiment: long Chinese cabbage or the Shandong vegetable that free from insect pests, nothing are rotted goes to old group, removes root, cleans, saline sook with 5% 30 minutes, pull the back out and be cut into the thread bulk container of putting into filament cutter, and add 0.5～1% salt and 5～10% lactic acid bacteria stirs, after flooding 1～2 day, dish silk and leachate are packed in the food bag, air in the bag is extracted out and sealed, be placed in 20 ℃ ± 1 ℃ the fermenting cellar 8～12 days systems of promptly flooding and finish with vacuum packing machine.

Claims

1, a kind of method of suitability for industrialized production sauerkraut, the Chinese cabbage after it is characterized in that handling through the sterilization that disinfects with salt solution, the chopping system of flooding, pack, find time, seal, ferment and obtain product.

2, the method for claim 1 is characterized in that the Chinese cabbage cleaned was with 5% saline sook 30 minutes.

3, the method for claim 1 is characterized in that the Chinese cabbage after soaking is cut into thread, adds 0.5%～1% salt and 5～10% lactic acid bacteria, stirs, and floods 1～2 day.

4, the method for claim 1 is characterized in that dish silk and leachate are packed in the food bag, finds time, seals, and fermentation is 8～12 days in 20 ℃ ± 1 ℃ fermenting cellar.