Recently, a science and technology sauerkraut, brushing screen friends circle, technology sauerkraut from the black land, as the authentic northeastern specialties in the "China on the tip of the tongue 3" wonderful debut. It is understood that the 'technology sauerkraut' is Developed by Heilongjiang University, its 'full sterile high-tech sauerkraut' instantly caught everyone's taste buds.
"Tongue 3" northeastern sauerkraut with food machinery help pickled 'high-tech'
Sauerkraut, "Zhou Li" has its name in the Northern Wei Dynasty "Qi Min Yao Shu", introduced in detail the cabbage and other raw materials pickled pickled cabbage in a variety of ways I learned from the relevant personnel, the traditional pickled pickled cabbage needs Use plastic drums, jars, cylinders and other appliances, but can not use iron aluminum containers, because in the fermentation process will produce lactic acid to the container corrosion .Fill filled with cold water, add a little salt, and finally sealed with a plastic film or lid , Isolated from the air.
We know that the key to good sauerkraut is the ratio of water, salt and cabbage, and the time of pickling and sealing during the production process. Since traditional pickled sauerkraut is mostly hand-operated, it is difficult to accurately control pickling time and sealability. Inadvertently, it will produce excessive nitrite, as well as the quality and taste of sauerkraut.
With the development of marinating technology and the application of mechanized equipment, pickled cabbage is hand-operated from one household to standardization, and modern production lines are automated. The 'magnificent turn' from traditional processing methods to scientific production models has been completed.
I was informed that 'black sauerkraut' lactic acid bacteria sealed fermentation, and the application of bio-engineering technology to stainless steel large-capacity fermenter closed industrialized production so pickled sauerkraut not only does not contain nitrites, but also generate a variety of good for the human body Of the material and in the process of research and development won two national natural science fund project support, 6 patents for inventions.
In addition, Red Star Farm also introduced lactic acid bacteria fermentation process.Compared to the traditional curing method, the new technology not only reduces production costs and shorten the production cycle, but also greatly reduce the nitrite content, its content is much lower than the country Standard.In addition, its production workshop with more than 10 production processes to do security, spray, water bath, ultrasonic, ozone sterilization and other 'fancy cleaning', acidity, salt, nitrite, microorganisms, etc. Strict indicators of testing, to the traditional pickled pickled replaced the 'new'.
Because of the stringent environmental requirements of pickled sauerkraut, most of the processes in the manufacturing plant require aseptic operations, such as the use of sour picker in the cleaning process to sterilize and prevent the spoilage of food , Improve the safety and quality of sauerkraut.In addition, the bacteria in the food production workshop and workers, appliances, and equipment for sterilization, but also eliminate the risk of food contamination by microorganisms secondary pollution.
This shows that while the third quarter of "China on the Tongue" mainly focuses on strengthening people and strengthening the culture behind food, it also discusses in depth the relationship between Chinese and food. However, it reflects the deep impression of the traditional cuisine on the mode of production and processing The author believes that with the increasing demand for sauerkraut quality in the consumer market and the acceleration of food industrialization, mechanized production instead of manual pickling is the development trend of the industry. Relevant food processing machinery will also play a role in the marinated pickles More and more important role.