CN-121973286-A - Segmentation processing method of northeast pickled Chinese cabbage

Abstract

The invention discloses a segmentation processing method of northeast pickled Chinese cabbage, which improves the comprehensive utilization value of the pickled Chinese cabbage and enriches the product types by respectively shredding, chopping and cutting the leaves, the sides and the cores of the northeast pickled Chinese cabbage. The method comprises the steps of raw material selection and pretreatment, pickled Chinese cabbage leaf shredding, pickled Chinese cabbage upper chopping stuffing, pickled Chinese cabbage core cutting, and the like, and has definite technological parameters and operation key points, thereby having good market application prospect.

Inventors

• Request for anonymity

Assignees

• 道尔农食(长春市)科技有限公司

Dates

Publication Date

20260505

Application Date

20260211

Claims (4)

1. 1. The cutting processing method of the northeast pickled Chinese cabbage is characterized by comprising the following steps of: -selecting high-quality northeast pickled Chinese cabbage, and washing with flowing clean water; -peeling and cutting the sauerkraut leaves into filaments having a width of 2mm to 5 mm; -separating the sides of the pickled Chinese cabbage, removing the hard root portion and chopping into a filling having a particle size of 3mm to 5 mm; -cutting the sauerkraut core into small pieces of length 2 cm to 3 cm.
2. 2. The method of claim 1, wherein the slicing of the pickled cabbage leaves is followed by dehydration to reduce the moisture content to 75% to 85%.
3. 3. The method for processing northeast pickled Chinese cabbage according to claim 1, wherein the salt, monosodium glutamate, shallot, ginger, garlic and other seasonings can be added in the process of chopping the pickled Chinese cabbage, and the addition amount of the seasonings is determined according to the taste requirement.
4. 4. The method of claim 1, wherein the sauerkraut core is cut into small pieces and then subjected to low temperature pasteurization.

Description

Segmentation processing method of northeast pickled Chinese cabbage Technical Field The invention relates to the technical field of food processing, in particular to a method for carrying out specific segmentation processing on northeast pickled Chinese cabbage. Background At present, the processing and utilizing modes of the northeast pickled Chinese cabbage in the market are single, and the pickled Chinese cabbage is sold in whole or simply processed, so that the characteristics and the values of different parts of the pickled Chinese cabbage cannot be fully mined. In the processing and selling processes of a large number of pickled Chinese cabbages, the lack of targeted treatment leads to resource waste and lower added value of products. For example, the pickled Chinese cabbage leaves, the pickled Chinese cabbage sides and the pickled Chinese cabbage cores have different tastes and textures, but the traditional processing mode is not used differently, so that the product is serious in homogeneity and cannot meet the diversified demands of consumers. Disclosure of Invention The invention aims to provide a segmentation processing method of northeast pickled Chinese cabbage, which improves the comprehensive utilization value of pickled Chinese cabbage, enriches the variety of products and meets the market diversification requirement by carrying out targeted treatment on different parts of the pickled Chinese cabbage. Selecting and preprocessing the raw materials in the processing step (1), namely selecting high-quality northeast pickled Chinese cabbage, wherein the pickled Chinese cabbage is required to be fully fermented, has natural color and no peculiar smell. Taking out the pickled Chinese cabbage from the jar or other fermentation container, and washing with flowing clear water to remove impurities and excessive salt on the surface. (2) Shredding pickled Chinese cabbage leaf, namely peeling the cleaned pickled Chinese cabbage She Xiaoxin, and cutting into uniform filaments with the width of [ X ] mm to [ X ] mm according to market demands and product positioning. In the shredding process, the cutter is required to be sharp so as to ensure that the cut of the shredded pickled Chinese cabbage leaves is tidy and avoid breakage. The cut shredded pickled Chinese cabbage leaves can be simply dehydrated to remove part of water so as to be convenient for subsequent processing or storage. (3) Chopping the pickled Chinese cabbage, namely separating the pickled Chinese cabbage from the main body of the pickled Chinese cabbage and removing the harder root part. Putting the rest of the pickled Chinese cabbage into a stuffing chopping device, and chopping into stuffing with the grain diameter of 3-5 mm. In order to make the stuffing taste better, a proper amount of flavoring agents such as salt, monosodium glutamate, shallot, ginger, garlic and the like can be added in the stuffing chopping process, and the addition amount of the flavoring agents is determined according to the actual taste requirement. (4) Cutting the pickled Chinese cabbage core into small sections, namely independently taking out the pickled Chinese cabbage core and cutting the pickled Chinese cabbage core into small sections with the length of 2 cm to 3 cm. The pickled Chinese cabbage cores are crisp and tender in texture, and the strength and the size are controlled during cutting, so that the size of each section is ensured to be uniform. The cut core segment of sauerkraut can be subjected to simple sterilization treatment, such as low temperature pasteurization, to prolong its shelf life. Example 1 100 kg of high-quality northeast sauerkraut are selected and processed according to the steps. After washing, the pickled cabbage leaves are cut into 3 mm wide shreds, and 30 kg of pickled cabbage leaf shreds are obtained. The pickled vegetable side is chopped into stuffing with the grain diameter of 5 mm, and 40 kg of pickled vegetable side stuffing is obtained. The pickled cabbage core is cut into small sections with the length of 2 cm, and 20 kg of pickled cabbage core sections are obtained. Dehydrating the shredded pickled Chinese cabbage leaves to reduce the water content to 80, and making into shredded pickled Chinese cabbage product. The pickled vegetable side stuffing is added with proper amount of salt, monosodium glutamate, shallot, ginger and garlic, and is used for making pickled vegetable stuffing dumplings and steamed stuffed bun constant-speed frozen foods. The pickled Chinese cabbage core segments are subjected to low-temperature pasteurization and then packaged into small package products, and the small package products are directly sold as instant pickled Chinese cabbage cores. Example 2A 1000 kg piece of northeast sauerkraut was also selected, the sauerkraut leaves were cut into 5 mm wide shreds, the sauerkraut was chopped into 3 mm particle size fillings, and the sauerkraut cores were cut into 3 cm long pieces. The pickled Chines