What is pickled vegetables?
time：2020-05-30 10:00:12 Pageviews：83
What is pickled vegetables?
Pickling is a processing method in which meat, fish, vegetables and other foods are preserved with salt and other condiments. This method can prevent the growth of harmful microorganisms and prolong the storage period of food.
Vegetable pickling is a long-standing vegetable processing method. Due to its simple processing method, low cost, easy preservation, and unique color, fragrance and taste of the product, it cannot be replaced by other processed products, so vegetable pickled products are deeply consumed. Welcome.
Pickled vegetables can use a variety of raw materials, commonly used are white radish, carrot, cucumber, lettuce, garlic moss, lotus white, pepper and so on. The traditional pickled vegetables in various parts of our country include Shanghai potherb mustard, Chongqing Fuling mustard, Guangdong sour bamboo shoots, Yunnan rutabaga, Changzhou sweet dried radish and so on. In foreign countries, Japanese pickles and Korean kimchi are also well-known [2].
At present, the large-scale, industrialized production of pickled vegetables in my country generally uses high-salt embryos, long-term pickling processes, and then adopts low-salt treatment methods to make various finished products. The mechanism of vegetable pickling is mainly to use the high osmotic pressure of table salt, the fermentation of microorganisms and the hydrolysis of protein, as well as a series of other biochemical changes, so that the pickled products can be preserved and have a unique color, fragrance, taste. The fermentation of pickled vegetables is generally based on lactic acid fermentation with a small amount of alcohol fermentation and a trace of acetic acid fermentation. In vegetable pickled products, taste substances are mainly amino acids and organic acids; aroma substances are very complex, usually a variety of volatile and semi-volatile substances.
