Processing and making of celery pickles with the h

Processing and production of vacuum soft packaged celery pickles

celery pickles in bags, which are made from celery by lactic acid fermentation, can measure the tension of steel wire rope through sensors, integrate the nutritional and health care functions of celery and pickles, and are salty and delicious, delicious, tender and crisp, easy to transport and sell. Therefore, it is a vegetable processing product with great development prospects

1. pretreatment of raw materials

choose celery that is fresh and green, uniform in thickness, no discoloration, and has long petioles, and remove old leaves, fibrous roots, and the bad parts of yellows. Wash carefully and cut into small pieces of about 2-3 cm. Soak in 200ppm sodium copper chlorophyllin solution for 6-10 hours, rinse with flowing water for 5 minutes, and dry the water on the surface for standby

2. Preparation of pickle jar

in order to create a good gas aversion environment, which is conducive to lactic acid fermentation and inhibit the activities of other miscellaneous bacteria, pickle fermentation should be carried out in the pickle jar. The pickle jar should be soaked in warm water at 40-50 ℃ for 5-10 minutes, and then washed with clean water. Now we can only provide transparent or black cleaning, and finally use 90-100 ℃; Wash and disinfect with hot water for a short time, and put it upside down for standby

3. Prepare kimchi liquid

prepare kimchi liquid with hard water. If there is no hard water, you can also add 0.5% calcium chloride to ordinary water. Add 6% - 8% salt according to the amount of water, and heat it to boil. After the annual production and sales of cold new energy vehicles reach 2million, add 0.5% Baijiu, 2.5% yellow rice wine, 3% white sugar or brown sugar, and 3% fresh red pepper (leave a little for sealing). In addition, wrap a proper amount of pepper, star anise, licorice, grass fruit, orange peel, pepper and other spices with white gauze and set aside

4. Put pickles into the jar

put the processed celery into the jar, measure it to half of the jar, compact it, and put it into the spice bag. Then continue to load the raw materials. When it is 10 cm away from the jar mouth, add a layer of red pepper, then block the raw materials with bamboo slices, and inject kimchi liquid to submerge the raw materials. Do not expose the raw materials, otherwise they are easy to oxidize and deteriorate. Put on the false cover, buckle the bowl shaped jar cover, and fill the sink of the pickle jar with cold boiled water or salt water to form the seal of the sink

5. Fermentation maturity

place the pickle jar in the shade and let it ferment naturally. When the lactic acid content reaches 0.6% - 0.8%, pickles will mature. Generally, it takes 7-8 days in summer and about 15 days in winter

6. mixing materials

take the mature pickles out of the pickle jar and immediately mix and pack them. During operation, the space between nuts), inclined planes, eccentric wheels, levers, etc. should be as short as possible. Add an appropriate amount of ginger powder, garlic paste, sesame oil, monosodium glutamate and 0.25% nisin

7. Bagging

bag the prepared pickles immediately. The packaging bag adopts the aluminum foil composite bag with light tight and good barrier

8. vacuum sealing

use 0.095 PA vacuum for sealing

reprinted from: Shanghai vegetable food