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(1) Assorted kimchi in Shanxi can be processed with the remaining vegetables according to the local vegetable resources, especially in the season of concentrated vegetable listing; on the other hand, wild plant resources can also be developed, such as eucalypts, citron leaves, sweet potato leaves, and wild herbs. And purslane and so on. Using traditional kimchi craftsmanship combined with modern technology, the processed wild plant kimchi has a unique flavor, and most of it is pollution-free and purely natural, which is more suitable for the needs of modern consumers.
1, the main equipment marinated cylinder, vacuum suction machine, temperature-controlled fermentation tanks.
2. Formula 100 kilograms of Chinese cabbage, 10 kilograms of carrots, 8 kilograms of celery, 5 kilograms of wild bitter herbs, 2 kilograms of alcohol, 3 kilograms of red bell pepper, 100 kilograms of water, and 5 kilograms of salt.
3, process with salt brine → Raw Material processing → vacuum control → into the tank fermentation → finished product.
4, operating points (1) with salt and brine: The 100 kg of water boil, add 5 kg of salt dissolved, and then naturally cooled to about 10 °C brine. (2) raw material treatment: the cabbage to go to the roots to help, wash and cut into petals; the radish washed, peeled, cut into thin strips; celery root, to the leaves, washed, cut into small pieces of 10 to 12 cm; Wash the red bell pepper, pierce the hole with a puncture machine or acupuncture; wash the root of bitter herbs and cut into small pieces. (3) Vacuum controlled water: Use a vacuum suction machine to suck the moisture on the vegetable surface and a part of the water in the tissue so as to taste and penetrate. (4) into the altar fermentation: The salt brine and various vegetable materials into the fermenter, add alcohol, sealed cover, at a temperature of 15 ~ 20 °C under conditions of fermentation for about 10 days, that is, finished products.
5, quality standards The quality of the crisp, rich aroma, salty sweet moderate, bright color appearance, the entrance crisp, refreshing.
(2) Sour & Sour Cabbage This product is a relatively simple and easy-to-prepare pickle, suitable for ordinary household food processing, and can also be used for industrial production on the basis of modern advanced equipment.
1, the main equipment pickled cans, vegetable cutters and so on.
2. Formula 100 kg of cabbage, 400 grams of garlic, 5 kg of dried red pepper, 300 grams of ginger, 400 grams of sugar, 20 kg of carrots, 600 grams of vinegar, 40 grams of pears, and 500 grams of salt.
3, the process of raw material processing → preparation of paste → into the tank marinated → finished product.
4, operating points (1) raw material finishing: first cabbage to remove the vegetables to help, yellow leaves and rotten leaves, wash, cut into 4 petals, with boiling water, hot, dry, spare. (2) Adjust the paste: Wash the garlic, ginger, pear (dried fruit stems) and chop them; cut the carrots into filaments, add dry red peppers, sugar, salt, and vinegar into a paste. (3) Marinating: Put the well-prepared paste evenly on the cabbage, and then put the cabbage knife upward into the cylinder, seal it, and eat it after 10 to 15 days.
This product can also be used as a basic vegetable dish for pickles and other dishes.
(III) Sichuan-style mustard This product is based on traditional mustard. It is easy to control and use artificially controlled and controlled temperature-controlled fermentation technology to ferment mustard. The production environment is safe and sanitary, and it is not easily contaminated by bacteria. The product is not only delicious, tender and tender, but also has a more pleasant aroma.
1, the main equipment vegetable cutting machine, cleaning pool, pickling tanks, fermentation tanks and so on.
2. 100 kg of vegetable head, 5 kg of salt, 20 g of pepper, 500 g of chili noodles and 560 g of spice noodles (including 45% of star anise, 15% of ginger, 15% of Shanna, 8% of cinnamon, 5% of licorice, and Amomum 4%, white pepper 5%, white lice 3%).
3, process process raw material processing → pickling → trimming, draining → mixing, fermentation → finished product.
4. Operation points (1) Raw material treatment: Strip the root and old skin of the head of the cabbage, tear off the old tendons, cut into round or oval dishes of 380 grams in size, and then string the vegetables in a string. Hang on a rack and let it dry. Let it dry until the food is soft and put it into the pool for marinating. (2) Marinated: The dried vegetable is layered under the pool (altar), a layer of vegetable salt, each layer must be compacted, pressed until the vegetable juice. For the first pickling, it takes about 1.8 kilograms of salt for 3 days. The second pickling is to use the original pool salt water to pick up the first pickled vegetable pieces while panning, and put them on a shelf with water leaks. Artificially squeezed and drained to remove water. After 1 day, it was put into the altar. The salt was still salted in the same way as for the first time. The amount of salt was 2 kg and the pickling time was 5 days. After soaking the salt in the vegetables, they are washed with the salt water in the original pool and drained out of the pool. They are put on the drain rack and the drain time is about 1 day. (3) Dressing and Draining: Cut and trim the vegetable pieces one by one, and remove the old ribs. Then use the clarified salt water for the third time panning, to drain the sediment, and squeeze to drain the water. (4) Mixing into the fermenter: After about 24 hours, stir the vegetables, spices, chili noodles and salt etc. and mix them evenly, and put them together in a jar. Reduce voids. After the container is filled, the lid is tightly closed, the temperature is adjusted to about 20°C, and the product is finished after about 6 days of fermentation.
The modern method of pickles
Pickles are used to help digest, greasy, regulate the spleen and stomach, and are favored by urbanites. However, the processing of traditional pickles due to poor equipment, poor sanitary conditions and other reasons, resulting in short product shelf life, serious corruption and quality is not uniform, it is difficult to meet the modern consumer food safety requirements. Therefore, traditional pickle products can only develop if they go out of home-style workshops. In this regard, on the basis of traditional pickle processing techniques, we have adopted modern technology for processing, which has reduced labor intensity and reduced production costs, completely improved hygiene conditions, shortened the processing cycle, and received good results. Here are some pickle making methods: