| 摘要 |
PURPOSE:To prepare low-salt, pickled vegetables having natural and mild acid taste, at low cost, while preventing the putrefaction of the product, without using pre-pickling procedure, by adding lactobacillus to the pickling liquor, and pickling the vegetables in the fermenting liquor. CONSTITUTION:Salted vegetables are desalted to a salt content of about 4-10%, and optionally after squeezing, placed into a vessel together with pickling liquor containing about 1.5-4% of salt and fermented with active lactobacillus. The vessel is sealed, sterilized by heating, and quenched. The heating promotes the migration of the components of the pickling liquor into the vegetables, which enables the elimination of pre-pickling process. The acid-producing reaction of the lactobacillus is also stopped by the heating. |
