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SALTING METHOD FOR THE RETARDATION OF pH REDUCTION AND IMPROVEMENT OF QUALITY IN SALTED CHINESE CABBAGE, AND THE SALTED CHINESE CABBAGE PREPARED THEREOF
SALTING METHOD FOR THE RETARDATION OF pH REDUCTION AND IMPROVEMENT OF QUALITY IN SALTED CHINESE CABBAGE, AND THE SALTED CHINESE CABBAGE PREPARED THEREOF
PURPOSE: A salting method of Chinese cabbage, and salted Chinese cabbage are provided to delay the reduction of the pH and the intensity of the Chinese cabbage. CONSTITUTION: A salting method of Chinese cabbage comprises the following steps: adding alkaline salt and refined salt into water to obtain an alkaline brine; removing inedible portions from the Chinese cabbage, and cutting the Chinese cabbage before adding 1.2-2 parts of alkaline brine by weight to the Chinese cabbage; and salting the Chinese cabbage in the alkaline brine at 0-15 deg C. The alkaline salt is selected from the group consisting of calcium carbonate, magnesium carbonate, calcium chloride, seaweed salt, or salicornia herbacea salt.
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