Method for making composite fermented pickled cabbage konjak

[0025] Example 1:

[0026] A compound type fermented pickle konjac and a preparation method thereof, the specific steps are as follows:

[0027] ⑴ Select fresh pickled cabbage from which impurities such as vegetable heads, thread ends, moldy leaf stems have been removed, and 400g air-dried diced carrots (water content 18%).

[0028] ⑵Add 40g of konjac refined powder to 1800g of water and 7g of edible alkali powder, put it in a konjac refined flour machine (model TY-100), control the temperature at 95℃, puff for 30 minutes, cool to room temperature, make solidified konjac semi-finished product, and shape it Cut konjac into 1cm×1cm×2cm, select 1800g; glucomannan content is 3.2g / 100g, calcium 40mg / 100g, selenium 0.3mg / 100g;

[0029] ⑶ Put 2000g of pickled cabbage neatly in the soaking tank and add water to soak (the ratio of material to water is 1:3), the water surface is 10cm higher than the material, add 2g calcium chloride, 2g citric acid, 0.4g lactic acid and soak for 8h, wash and

[0038] Example 2:

[0039] A preparation method of composite fermented pickle konjac includes the following steps:

[0040] ⑴Select fresh pickled cabbage from which impurities such as vegetable heads, thread ends, moldy leaf stems have been removed, and 400g dried diced radish (water content 18%); ⑵Add 40g konjac flour with 1800g water and 7g edible alkali powder, and add konjac extract In the flour machine (model TY-100), control the temperature at 95℃ to expand for 30 minutes, then cool to room temperature to make the solidified konjac semi-finished product, and cut the molded konjac into 1cm×1cm×2cm, select 1800g; glucomannan content 3.0 g / 100g, calcium 37mg / 100g, selenium 0.4mg / 100g

[0041] ⑶ Put 2000g of pickled cabbage neatly in the soaking tank and add water to soak (the ratio of material to water is 1:3), the water surface is 10cm higher than the material, add 2g calcium chloride, 2g citric acid, 0.4g lactic acid and soak for 8h, wash and drain Cut into pieces.

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