1, choose good pickling raw materials
Pickling raw materials of sensitive vegetables must meet two basic standards: first, they are fresh, free from infection by miscellaneous bacteria and meet hygiene requirements; Second, the variety must be right, not all vegetables are suitable for pickling pickles. For example, some vegetables contain a lot of water, so they are afraid of being squeezed and pressed, and they are easy to rot. Like ripe tomatoes, they are not suitable for pickling. Some vegetables contain a lot of fiber, such as leek. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stewed food are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties that are resistant to storage, pressure and squeezing, and have solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).
Pickled vegetables, it is best to choose fresh vegetables. If vegetables are left for a period of time, they will consume certain nutrients with the disappearance of water, and aging will occur. Not suitable for pickling pickles: first, the skin is thick and the seeds are hard; Second, it contains more sugar, fleshy hair, not tender or crisp; In particular, vegetables with more chlorophyll are hard and pickled into pickles "pimps", which are not easy to chew and taste bad. Therefore, it is best to choose fresh vegetables that are six or seven ripe.
Pickled pickles, whether whole, whole or processed into shreds, strips, blocks and slices, should be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, fragrance and beautiful appearance.
2, accurately grasp the amount of salt.
Salt is the basic auxiliary material for pickling pickles. Whether the amount of salt is appropriate or not is the key to whether pickles with various flavors can be pickled according to the standard. The basic standard of salt content for pickled vegetables should not exceed 25% of vegetables (for example, the salt content for pickled vegetables should not exceed 25 kg 100 kg); The minimum salt consumption should not be less than10% of the vegetable weight (except for quick-curing pickles). The amount of salt used in pickling fruits and vegetables and root vegetables is generally higher than that used in pickling leafy vegetables.
3, pour the cylinder on time
Inverting the vat is an essential process in the process of pickling pickles. Inverting the jar is to turn the sauce or pickles in the marinator up and down. In this way, the vegetables can continuously dissipate heat and receive evenly, and the original color of the vegetables can be maintained.
4. The eating time of pickles.
Generally, vegetables contain nitrate, and the nitrate content of stale vegetables is higher. Nitrite is harmful to human body. If nitrite enters the blood for a long time, people will be weak in limbs.
Vegetables that have just been marinated. The content of nitrite increased, and after a period of time, it decreased to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, the nitrate and nitrite rise to the peak after five to ten days of pickling, and then gradually decrease after fifteen days. It can be harmless in 21 days. Therefore, pickled vegetables should generally be eaten after 20 days.
5. Selection of vegetable pickling tools
Pickling pickles should pay attention to the use of appropriate tools, especially the choice of containers is particularly important. It is related to the quality of pickles.
(1) Choose a salting machine: if the salting quantity is large and the preservation time is long, it is generally marinated in a tank. Pickled semi-dried pickles, such as spicy dried radish and kohlrabi, are generally pickled in jars. Because the jars are small in belly and easy to seal, the number of pickled vegetables is very small and the time is short, and small pots and bowls can also be used. Generally, it is better to use ceramic utensils, and never use metal products.
(2) Pickled pickles, it is generally necessary to cut raw vegetables into pieces, blocks, strips, shreds, etc., so as to facilitate the dipping of pickles into the tissues of vegetables. If the whole sauce of fresh vegetables is marinated, it will not only take a long time, but also be difficult to marinate thoroughly.
6. Pickling temperature and place of pickles
(1) Generally, the temperature of pickles should not exceed 20 degrees Celsius above zero, otherwise, pickles will rot and deteriorate quickly. In winter, we should keep a certain temperature, generally not lower than minus five degrees Celsius, and it is better to keep it at two to three degrees above zero. If the temperature is too low and the pickles are frozen, they will also deteriorate and taste bad.
(2) The place where crisp vegetables are stored should be cool and ventilated. After vegetables are pickled, except fermented pickles, generally, at the initial stage of pickling, the salter must be opened, and at the same time, the salter should be placed in a cool and ventilated place to facilitate the heat generated by pickles. Pickles rot and deteriorate, mostly because the storage place of pickles is not up to requirements, the temperature is too high, the air is not circulating, and the vegetables can't breathe in time. Don't expose the pickled pickles to the sun.
7. Hygiene of pickled products and utensils
Pickled vegetables, especially pickles, have a direct impact on human health. Therefore, we must pay attention to and keep pickles clean and hygienic.
(1) Clean vegetables before pickling. Vegetables themselves contain some harmful bacteria and toxic chemical pesticides. Therefore, vegetables must be thoroughly cleaned before pickling. Some vegetables need to be dried after washing, and various harmful bacteria of vegetables can be killed by ultraviolet rays.
(2) Pickled utensils should be clean. Generally, the jars and jars of pickled vegetables in the family are mostly used for half a year. Therefore, when using it, it must be scrubbed clean to remove dust and oil stains. It is best to put the washed utensils in the sun for half a day to prevent the proliferation of bacteria and affect the quality of pickled products.