METHOD FOR PRESERVING FRESHNESS OF DRIED SALTED HIROSHIMANA (BRASSICA CAMPESTRIS L. (CHINESE GROUP))

摘要

PURPOSE:To obtain a bright green cut green vegetable, containing reduced microorganisms, slightly fermentable with an acid and having retained flavor and nutriments, by salting HIROSHIMANA [Brassica compestris L. (Chinese group)] repeatedly under specific conditions, finely cutting the salted HIROSHIMANA, and treating the cut HIROSHIMANA with an alkali. CONSTITUTION:Pretreated HIROSHIMANA [Brassica campestris L. (Chinese group)] is mixed with 10wt% common salt and 0.1wt% calcium hydroxide, homogenized, sprinkled with salt, and pickled for 10-15hr to adjust the final solution of the first salting step to 7-8wt% salt and 7.5-8.0pH. The resultant salted HIROSHIMANA is then sprinkled with 13-14wt% common salt, and pickled for 10-15hr to adjust the final solution of the second salting step to 20wt% and 6.5-7.0pH. The resultant HIROSHIMANA after the two salting steps is finely cut and washed with saline water of 20wt% salt content, and 0.1wt% calcium hydroxide is added to mix and homogenize the mixture, which is then encased, treated with an alkali at ordinary temperature for 5hr, and passed through the respective steps of freezing, thawing, dehydrating, seasoning and drying to give the aimed product.