Principle of vegetable processing
Vegetable processed products can be stored for a long time. The reason is: through the regulation of the moisture in the vegetable raw materials; the addition of chemical substances and seasonings with antiseptic effects; and the environmental conditions that inhibit the activities of microorganisms and enzymes; and the prevention of the loss of nutrients. the result of. The basic principles are slightly different due to the different types of processed products.
First, the principle of salting: fresh vegetables added to the appropriate salt pickled products are pickles, also known as pickles. Why do fresh vegetables retain their nutrition after adding salt? The basic principle is to use the high osmotic pressure of salt; the fermentation of microorganisms; the hydrolysis of proteins, so that the products have special color, aroma and taste. And crisp quality. After the processed material is in contact with the salt, the water and soluble substances in the cells are precipitated, and the salt is penetrated into the dish to obtain a salty taste. When the amount of salt is 10-20%, more water in the vegetables will be removed and a delicious flavor will be obtained. The amount of salt used is about 15-20%, and generally harmful microorganisms are inhibited.
1, the amount of salt is determined by the amount of vegetable texture and soluble matter content, the texture is hard and brittle, grows thicker and older, more soluble substances, more salt; on the contrary, less salt. From the perspective of processing maturity and storage period, such as kohlrabi, winter vegetables, mustard and the like, which require a longer maturity period and longer storage, the amount of salt used is larger. From the temperature of the processing season, the amount of salt used in summer is much higher than that in winter, otherwise it is easy to taste and spoil. The amount of salt used in processed vegetables of salted vegetables is generally determined by factors such as the type of vegetables, the moisture content of the vegetables, the variety, flavor, processing time, and storage period of the processed products.
2. At the same time, due to different eating habits and processing experience, the salt content of the same product is also different. For example, the processing of spicy radish strips in Beijing is 8 kg per 100 kg of raw materials; while Jiangsu radish is 10 kg. Beginners can determine the amount of salt based on local experience. Semi-dry fermented salted products, such as mustard, winter vegetables, etc., the salt concentration is 8-10%; the non-fermented salted product salt concentration is about 15%, and the summer salted products can reach about 20%. The flavor and aroma of salted products, in addition to the role of salt, microbial induced lactic acid fermentation and mild alcohol fermentation play a significant role. The protein in vegetables is hydrolyzed by enzymes to produce a variety of amino acids, which is also conducive to the delicious taste of the product.
Vegetable processing before processing