'Yanbian Spicy Cabbage' is one of the most representative traditional foods of the Korean ethnic group. With its unique processing technology, the taste of sour, sweet and spicy makes people want to stop. However, for a long time, many spicy cabbages have been produced. Small workshops, not only did not form industrialized management, nor did they form fist products. At the same time, there were certain safety and health hazards in spicy cabbage.
Fermentation equipment ensures the safety of spicy cabbage production, helping the industry to go further
'Spicy Cabbage' is a kind of kimchi, which is mainly made from the fermentation of green vegetables by lactic acid bacteria. It is a typical representative of traditional Chinese fermented food. In recent years, Yanbian Korean Autonomous Prefecture has strengthened market supervision and encouraged advanced research and development. Technology, technology, introduction of modern processing equipment, such as washing machines, cutting machines, fermentation equipment, vacuum packaging machines, accessories mixers, etc., the production of small cabbage workshop has gradually realized modernization, scale, automation, with an annual output of more than 300,000 tons of high-quality kimchi The products are sold well in China and exported to South Korea, Japan, Southeast Asia and other places.
The author has learned that in a food processing workshop in Yanbian, a cabbage full of leaves is washed, cut, sorted, marinated, and then closed for fermentation. The fermented products are tested, packaged into boxes, and modernized. The machine runs in an orderly manner. Compared with traditional small workshops with an area of less than 40 square meters, the production line not only improves work efficiency, increases production, but also solves the problem of secondary pollution caused by manual operation, ensuring spicy cabbage. Quality and safety, health.
According to the relevant personnel, the production of spicy cabbage is very demanding on the environment. The workshop needs to be established according to the standard of the purification workshop. The interior of the workshop is made of unique dust-proof, anti-static and antibacterial purification board. In addition, it is best to install the air-conditioning facility for qualified enterprises. , the introduction of dynamic air disinfection machine, so that the spicy cabbage in the aseptic environment for production and processing, to ensure the quality and taste of the product.
The spicy cabbage industry wants to continue to develop, and it is very important to ensure quality and safety. In order to ensure the entry of raw materials for spicy cabbage, it is necessary to use relevant food testing instruments to conduct sampling inspection of raw materials, such as pesticide residue analyzers, to avoid excessive pesticide residues affecting food safety. After passing the test, the spicy cabbage can enter the process of cleaning, cutting, fermentation and so on.
According to industry insiders, as with other kimchi production, in the fermentation process, the fermentation process and the selection of fermentation equipment play a vital role in the production process of spicy cabbage. The spicy cabbage needs two stages of fermentation process, namely, 'primary pickling It is made and 'cooked after fermentation', and it is also fermented at a specific temperature and aseptic environment. In addition, traditional kimchi workshops mostly use plastic barrels, jars, cylinders, etc., but iron aluminum containers cannot be used. Because lactic acid is produced during the fermentation process to corrode the container.
The author understands that at present, the fermenters appearing on the market are mostly closed-type design, and a sterile breathing vent or a sterile positive pressure fermentation system is installed to meet the needs of the fermentation of spicy cabbage in a sterile environment. The temperature control system is equipped with a control sensor, which can be used to monitor and control the fermentation conditions such as temperature. In addition, the tank is equipped with an automatic spray cleaning head to facilitate cleaning and avoid bacterial contamination caused by secondary use of the equipment.
Food safety is 'tube' and it is also produced. Yanbian Korean Autonomous Prefecture upgrades the small cabbage workshop, which makes the industry gradually scale and mechanized. The application of related food processing equipment can not only guarantee spicy food. The cabbage is crispy and tender, sweet and sour, and it also ensures the safety and hygiene of the products. It also shows that the traditional flavored food 'Yanbian spicy cabbage' will attract more people's attention.