How does the kimchi factory pickle kimchi?

1. Kimchi jar: The basic principle of kimchi is lactic acid fermentation. Lactic acid bacteria are anaerobic microorganisms, so kimchi must be isolated from the air. However, it is frequently used in daily life. How to solve the contradiction between deposit and use, opening and sealing? Our predecessors studied the special device of kimchi, a kimchi jar that is easy to open and close. This jar has a small bottom and is easy to precipitate impurities: it has a big belly and is suitable for adding new dishes; Narrow neck can reduce inflation; Lifting water along the neck is not only convenient for isolating air, but also convenient for carbon dioxide to escape from the altar; It is very convenient to open and seal the altar.

Pickled vegetable jars should be selected with good temperature, good glaze color, no cracks, no sand holes, deep sides and consistent covers. The selection method of pickle jar generally includes:

(1) About water: press the jar mouth upward into the water and check whether there is water seepage.

(2) Water absorption: It is best to fill the jar with half of water, put the paper into the jar after ignition, and cover the jar cover so that the water along the jar edge can be absorbed to the inner wall of the jar cover.

(3) Listen: If you hit the altar with your hands or broken tiles, the quality of steel sound is good; Sound difference of empty sand.

2. Kimchi room: dry, ventilated and bright, but not in direct sunlight. The indoor floor is about 33 cm higher than the outdoor floor. Doors and windows should be equipped with anti-mite and dust-proof equipment. There should be air holes at the foot of the wall, no water on the ground and no cobwebs on the walls. Don't cling to the wall of the pickle jar to avoid ash falling off the wall. Vegetable cans should be placed along the door, with passages around them, which is convenient for operation. Room temperature and water temperature should be avoided from being cold and hot, so as to avoid salt water deterioration.

Production method (1) discharges and prepares brine.

After vegetables are washed and trimmed, they should be put in salt water (18 ~ 20 bé) before they can be put into the jar, also called kimchi. Its purpose is to drive away the excess water contained in vegetables and infiltrate some salt flavor to avoid reducing the quality of brine after canning; It can also sterilize, fix color, remove bitterness and earthy smell, and ensure the quality of old brine. Brine can be precipitated and added with salt, and then it can be used for the same variety of vegetables.

1. Various brine batching methods. The composition of various brine is shown in the table below:

Title of article

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shellfish

pH value

Discharge brine

2.5 kg of Sichuan salt and 10 kg of clean water, and remove the precipitate.

18.5

five

Bath brine

Inoculate 2.8 kg of Sichuan salt, cooled boiled water 10 kg, and 3 kg of old brine.

2 1

4.5

New brine

Inoculate 2.5 kg of Sichuan salt, cooled boiled water 10 kg, and 3 kg of old brine.

19

4.7

Old brine

More than two years of kimchi water, often add some garlic stalks and peppers to raise water.

20

3.7

New and old mixed brine

50% new salt water and 50% old salt water.

19.5

4.2

2. Main components of brine. M salt is the most suitable salt for kimchi, and Zigong salt is the best. As for sea salt and rock salt, they are not suitable for kimchi because of their poor color, coarse particles and many impurities. If necessary, they should be freed from bitter brine before use.

3. Salt water seasoning

1% liquor, 3% cooking wine and 2% distiller's grains juice, which has the function of assisting salt infiltration and keeping tender and crisp.

There are several sections of sugarcane that can absorb odor and prevent deterioration.

3% brown sugar and 5% dried red pepper play a role in blending various tastes.

4. Salt water spices: All materials should be washed, wrapped in gauze and put into the altar.

2% Zanthoxylum bungeanum, 0. 1% star anise, 0.65438% Amomum tsaoko and 0.65438% lawn mower. Used for enhancing fragrance, deodorizing and removing fishy smell.

For some vegetables that need to keep fresh color, when star anise is not suitable, it can be replaced by 0.05% kaempferol; For vegetables with light taste, such as lotus root, papaya pear, sweet potato, celery heart and so on. Tremella can be added to enhance freshness.

However, due to different varieties of vegetables, people have different requirements for taste, so the salt water should be flexibly increased or decreased according to the specific situation.