SALTING METHOD FOR THE RETARDATION OF pH REDUCTION AND IMPROVEMENT OF QUALITY IN SALTED CHINESE CABBAGE, AND THE SALTED CHINESE CABBAGE PREPARED THEREOF

摘要

PURPOSE: A salting method of Chinese cabbage, and salted Chinese cabbage are provided to delay the reduction of the pH and the intensity of the Chinese cabbage. CONSTITUTION: A salting method of Chinese cabbage comprises the following steps: adding alkaline salt and refined salt into water to obtain an alkaline brine; removing inedible portions from the Chinese cabbage, and cutting the Chinese cabbage before adding 1.2-2 parts of alkaline brine by weight to the Chinese cabbage; and salting the Chinese cabbage in the alkaline brine at 0-15 deg C. The alkaline salt is selected from the group consisting of calcium carbonate, magnesium carbonate, calcium chloride, seaweed salt, or salicornia herbacea salt.