How to measure the salinity of pickles, pickles, pickles

Children's cabbage is a common vegetable food in our lives, and it can be made into a variety of special dishes, and it can also be pickled into delicious pickles. So do you know how to pickle kimchi?

How to pickle children's vegetables:

Ingredients: 500g mustard head

Seasoning: Salt to taste.

Brown sugar to taste. Peppercorn powder to taste.

Pepper powder to taste.

1.Wash the vegetables and cut them into strips for later use.

2.Put the chopped strips in a sieve and dry them on the balcony for a few days, until he is almost dry.

3.Then dry clean the dried vegetables and quickly put them in a large bowl, add salt, and taste.

4.Put the dried vegetables in a sealed box to let him taste in.

5.After two or three days, rinse the dried vegetables after the salt code has been tasted.

6.Put it in a sieve to dry again, and when it dries, you can start seasoning.

7.First add an appropriate amount of brown sugar to taste, then add chili powder and pepper powder, stir well, and put it in a sealed box for preservation.

Salinity meter (0-28%), also known as salt meter, salt meter, seawater salinity meter, salt meter, etc., salinity meter is used to quickly determine the percentage concentration or refractive index of salt (sodium chloride) solution, and is widely used in salt production, food, beverage and other industrial sectors and agricultural production and scientific research. LS10T seawater salinity meter uses parts per thousand as the scale measurement unit, measuring range: 0 100

salinity, with a minimum scale of 1;

Specific gravity, with a minimum scale, allows the user to quickly read the salt concentration or seawater specific gravity with a simple operation. LS28T salinity meter measuring range: 0 28%.

salinity, the minimum scale is. LS10T LS28T salinity meter is mainly used in various pickles, pickles, pickles, salting, mariculture, aquariums, normal saline preparation and other fields.

Kimchi and sauerkraut are mainly pickled vegetables that use lactic acid fermentation to produce lactic acid, supplemented by low salt to preserve vegetables and enhance their flavor, they are very extensive and popular vegetable processing products in China, and they are also one of the world's three famous pickles.

After kimchi and sauerkraut are ripe, their preservation capacity is increased due to their high acid content, but in the process of storage, if they are not handled properly, they are prone to spoilage, such as discoloration, taste, softening, and even nitrite (NO-2) that is harmful to human health. Kimchi and sauerkraut require a certain amount of time in the process of storage, circulation and sales, and how to keep kimchi and sauerkraut from deterioration during this period is a problem that must be solved. In this paper, the effects of vacuum packaging, low temperature, heating sterilization and other methods on prolonging the shelf life of kimchi and sauerkraut, and a number of physical and chemical indexes and microorganisms were tested to find the best preservation process of kimchi and sauerkraut, so as to provide reference for the processing, storage, sales and food safety of kimchi and sauerkraut.