Red Star pickled Chinese cabbage [Heilongjiang Bei'an Specialty]

What is Red Star pickled Chinese cabbage? Authentic Heilongjiang Bei'an Specialty: Red Star pickled Chinese cabbage? This article is a special article that introduces the specialty of Heilongjiang Bei'an -- Red Star pickled Chinese cabbagein detail. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Red Star pickled Chinese cabbage. The full text takes about 6 minutes to read, mainly including the basic introduction of Red Star pickled Chinese cabbage and what is the nutritional value of Red Star pickled Chinese cabbage? What are the product characteristics of Red Star pickled Chinese cabbage? The production method of Red Star pickled Chinese cabbage, the tasting method of Red Star pickled Chinese cabbage, etc

Basic Introduction of Red Star pickled Chinese cabbage. Pickled Chinese cabbage of Red Star Farm are all produced according to the procedures of organic pickled Chinese cabbage. In the cultivation of raw cabbage, choose organic land that has obtained multiple international standards and domestic certifications such as the United States, Japan, and the European Union for planting. In the pickling process of pickled Chinese cabbage, the artificial inoculation method is used to ferment the cabbage with lactic acid bacteria, which effectively prevents the growth and reproduction of harmful bacteria, inhibits the formation of carcinogens such as nitrite, avoids the shortcomings of easy putrefaction, discoloration and taste change of the vegetable body during natural fermentation, and makes pickled Chinese cabbage more nutritious, which is favored by consumers at home and abroad

What is the nutritional value of red star pickled Chinese cabbage

pickled Chinese cabbage retains the nutrients of the original vegetables to the maximum extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled Chinese cabbage uses a clean and hygienic storage method, it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which can maintain the normal physiological function of the gastrointestinal tract

What are the characteristics of Red Star pickled Chinese cabbage

Red Star pickled Chinese cabbage is white or light yellow, shiny; The texture is crispy, tender, and has a pleasant sour taste, with a corresponding vegetable fermentation odor and no peculiar smell

Preparation method of red star pickled Chinese cabbage

(1) Material selection: manual selection to remove pests, mechanical damage, rotten cabbage, frozen vegetables, etc

(2) Pre treatment: Before feeding, cabbage should be pre treated by natural stacking for 1 day

(3) Cleaning, blanching, cooling, and canning: The cleaning water in the bubble cleaning machine should be replaced in a timely manner. After cleaning, enter the blanching machine and control the temperature between 82 to 85 ℃ for summer and autumn vegetables for 1 to 1.5 minutes. The cooling should be thorough, so that the blanched cabbage quickly drops below 27 ℃

(4) Auxiliary material preparation: Prepare salt water with 2 to 2.5% of the total amount of raw materials (leaving 100 kilograms of salt for later use) and put it into the storage tank for later use. Approximately 3 tons of bacterial solution are prepared for each batch. The total amount of bacterial liquid input is 3% of the weight of the raw materials

(5) Addition of salt solution and bacterial solution: When adding cabbage to one-third and two-thirds, add about 2 tons of salt solution and 1 ton of bacterial solution respectively; When the cabbage is full, add water to submerge the cabbage and add the remaining salt and bacterial solution. Cover with a strainer and evenly sprinkle 100 kilograms of reserved pickled salt

(6) Marination: Fermentation time is 30 to 40 days

(7) Shredding: The width of the shredded food is 3mm for first-class dishes and 2mm for second-class dishes

(8) Packaging sterilization: Sterilize the packaging and sterilize it in a water bath

(9) Storage: Store at 0 to 15 ℃

Tasting method of red star pickled Chinese cabbage

pickled Chinese cabbage and white meat

Material: 300g pickled Chinese cabbage, 500g cauliflower, 500g stick bone, 2 sections of green onion, 4 sections of ginger, 5 pieces of Chinese prickly ash, 20 pieces of star anise, 3 pieces of cinnamon, 1 section of coriander leaf, 3 pieces of salt, 1 teaspoon (5g) chili oil at will

Practice

1) Soak pickled Chinese cabbage in clean water, repeatedly pinch it with hands, then rinse it with clean water, squeeze it dry with water and cut it into thin filaments for standby

2) Pour water into a pot, cut the pork belly into large pieces and put them together with the big stick bones. Heat over high heat and bring to a boil, skim off the foam, add scallions, ginger slices, Sichuan peppercorns, star anise, cinnamon, and fragrant leaves. Adjust to low heat, cover and cook for 40 minutes

3) Wait until the meat is cooked (can be easily pierced through with chopsticks), remove it and let it cool naturally. Do not pour out the water used to cook the meat in the pot. After the meat cools, cut it into 3mm thick slices, neither too thin nor too thick

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