HEBEI PINGLE FLOUR MACHINERY GROUP CO., LTD , https://www.plrollermill.com
The main process parameters:
(1) After the cabbage has been processed and finished in a timely manner, cut the cabbage pods and strip off the old rag leaves. Cut a cross at the root knife and the incision depth is 5-6 cm.
(2) into the cylinder pickled: 100kg per 100kg of processed vegetables plus salt 10kg, salty soup 3kg, a layer of cabbage layer of salt, and add a little salty soup.
(3) Inverted cylinder: The cylinder is inverted once a day, and the cylinder is inverted once per day from the next day.
(4) Initially pickled: After two weeks, a cylinder is produced and a second processing is performed. Vertically cut into 4 to 6 flaps at the root of the dish, and the depth of the incision is 5 to 6 cm. Then cut loose cabbage leaves at the top of the cabbage and use it as scrap. The initial production rate was 45%.
(5) Sauce: The vegetable blank is controlled by the cylinder and put into the bag, and then put into the jar. The vegetable blank is added with 50kg of sweet noodle sauce per 100kg. It beats 4 times a day. After 20 days, it is a finished product, and the product yield is 80%.
Beijing sweet sauce cabbage
Cabbage → go to the old help → open → early pickling → inverted cylinder → out of the tank → control halogen → bagging → sauce stain → hitting → finished