Kimchi production technology

First, the process of cabbage → to the outer leaves → washing → cutting → mounting altar (kimchi water, spices, liquor). Second, the formula water 10 kg, 5 kg of cabbage, salt 380 grams, 15 grams of star anise, sugar 600 grams, 7.5 grams of pepper, pepper 12 grams, 7.9 grams of dried tangerine peel, pepper 2. Garlic 4 valves, citric acid (or vinegar) 0.5 grams. Third, production 1. Raw material treatment: Wash the cabbage with the skin removed, drain the water and cut into 6 parts. 2. Weighing ingredients: Weigh materials according to the formula, spare. 3. Preparation of kimchi water: Water, salt, sugar, citric acid (or vinegar) are mixed to make kimchi water, and placed for use. 4. The production of spice packs: The octagon, pepper, pepper, dried tangerine peel, pepper and garlic are wrapped in gauze and made into a spice bag. Put on the altar fermentation: dry the kimchi jars and dry them, place the kale crusts underneath, put the spices in the middle, put the cabbage in the middle, put the kimchi into the kimchi water until it hasn't been used, and add a small amount of white wine. The lid of the altar is sealed with clear water. It matures in 20 days. Kimchi is beautiful in color, crisp and delicious, slightly sweet. After an altar is eaten, kimchi water can be added with new vegetables. Not only can it be placed in cabbage, but also radishes, peppers, or other vegetables. Can be used all year long, but always pay attention to the clear water of the mouth of the altar. If it evaporates, add it immediately. Avoid grease into the altar.

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