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Processing of fern salted vegetables
1, harvest 5 to 6 months, when the young leaves of fern fern grow to 15 to 30 centimeters can be harvested. Choose thick, tender, no pests and diseases, curling young leaves close to the head, use a sickle to cut, do not sun exposure after harvest, do not squeeze, processing the same day of the day. 2, the preparation of salt water and salt ratio of 100:15, the water into the cauldron, then add salt, stir to dissolve the salt. In order to accelerate salt dissolution, it can be heated properly. 3, blanching hot salt water pot boil, will pick a good dish into the pot boiled about, blanching time is about 1 minute, and use the stick turning, so that it is fully uniform blanching. When the dishes are fixed and the color is bright green, the dishes can be fished out. 4, cooling the dishes into the cold water to cool. If there is no flow of cold water, several bottles of clean and cold water can be used to invert the steaming dishes one by one to promote rapid cooling until cool. 5, salt salt will be washed clean, according to water and salt ratio of 100:37 formulated into a concentration of 22 degrees Baume brine. When salting, first spread 2 cm thick salt on the bottom of the tank, and then place a layer of salt on the top of the dish. Sprinkle the top 2 cm salt cap, cover the plate, press on the stone, and then fill the prepared Good 22 degree brine. In the salting process, the concentration of brine is often measured with a Baume pycnometer. If the salt water concentration is low, the vegetables will spoil and deteriorate. Therefore, salt should be added in time to maintain the brine concentration above 22 degrees. Generally salted about 20 days to pack. 6, check the salted good product, should be thick, fresh, no aging petiole, leaf-shaped curl, color green, no impurities, no decay, no smell, no hair. The finished product is divided into two grades. Under the above conditions, the first product is not unwound, and the second product is slightly developed. 7. Packaging 1st and 2nd products are packaged separately. 2cm thick washing salt is spread on the bottom of the bucket. The dishes are filled in order. The top layer is then covered with 2cm thick washing salt, filled with salt water at 22°C, and the plastic is well-zipped. Bags, sealed lids, sealed and labeled, can be placed in storage or on the market.