(a) Choose fresh vegetables. Pickled vegetables to choose fresh, mature vegetables as raw materials. Stacked for a longer time, higher temperatures, especially Si yellow vegetables, nitrite content is higher, should not be used. Vegetables in the pickle before washing, drying can reduce the nitrite content. If you choose to have nitrite cabbage, three days after the sun, nitrite almost completely disappeared.
(ii) pickled vegetables with salt to the right amount. Pickled vegetables, too little salt will increase the nitrite content, and produce faster. Experimental results show that: salt 3% of the inhibition of the propagation of rotting bacteria is very small. Salt 6% has been able to prevent the propagation of spoilage bacteria, but for lactic acid bacteria and yeast can still propagate, can be used as the concentration of pickling fermentation. Salt 12% ~ 15% lactic acid bacteria can not be active, most of the bacteria can not reproduce. Suitable for long term storage pickling.
(C) strict control of pickled vegetables liquid surface mold. Pickled vegetables, in order to make the surface of the pickling liquid does not have mold, we must take strict measures to prevent mold, such as pickles do not expose the pickling liquid surface, as little as possible contact with the air; take the vegetables with a clean special tools; once the pickle liquid mold or mildew film sinking, it is necessary to add temperature treatment or replacement of new liquid.
(d), to maintain the pickled vegetables liquid surface bacterial film. General pickled vegetable liquid surface film do not salvage, not to stir, so as not to sink and vegetable liquid corruption produce amines.
(E) long storage of pickles to benefit from film sealed cylinder mouth. To long storage of pickles, in the cylinder before the appearance of mold, in the cylinder mouth cover with plastic film, and add salt mud lodging seal, do not pickle with the outside air contact. In order to facilitate the cylinder carbon dioxide discharge, mud cover can leave a small hole.
(F) pickled vegetables time is best to 1 month, at least not less than 20 days before consumption. Pickled vegetables in addition to pickled through, before eating, but also more water to wash a few times, in order to minimize the content of nitrite in pickles.
(VII) often check the acidity of the pickle liquid (pH) such as found in the pickle liquid pH rise (acidic increase) or mold, to be dealt with quickly. Can not continue to store. Otherwise nitrosamines will grow rapidly.
(H) pickles with water quality to meet national health standards. Well water containing nitrite can never be used to pickles.