What is the percentage of salt in pickles? What is the proportion of salt in the pickles

The basic standard for the amount of salt used in pickled vegetables shall not exceed 25% of vegetables, such as pickled 100 kg of vegetables, and the maximum amount of salt used shall not exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetables, which is put in a certain proportion. If you're a quick pickle, that's a different story. The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that in pickled leafy vegetables.

Dosage. <>

How much salt to put in the usual pickled pickles, in fact, depends on the amount of fresh vegetables that are usually pickled, and the salt content of pickled vegetables in ordinary life should not exceed 25% of the ingredients, so that the edible taste of pickled pickles is the best.

And it will not cause any adverse effects on human health after eating, but it is best to pay attention to the content of pickled salt as much as possible when pickling, too little salt will cause the pickled pickles to rot, and the storage time will not be too long.

Generally speaking, there is no accurate amount of salt content for pickled vegetables, because the salt content is not only distinguished according to the amount of ingredients, but also according to the type of ingredients, because the amount of salt required for pickling is also different for different varieties of ingredients.

For example, fruits and vegetables, root vegetables, etc., all have certain differences in the use of salt, but it should be remembered that the maximum is not more than 25%, and the minimum is not less than 10%, so that it is the best.

The ratio of salt to pickles is 50:1.

The pickle pickling steps are as follows:

Ingredients: 500 grams of salt, 5 carrots, 20 baby celery, 1 kohlrabi, 5 coriander.

1. Remove the celery leaves, wash it, and cut it into sections for later use.

2. Wash the carrots and cut into shreds.

3. Wash the kohlrabi and cut it into small pieces.

4. Put all the ingredients together and add large grains of salt, grasp and mix evenly.

5. Put the ingredients directly into the prepared pickle jar and leave it for a few days.

6. Put it on a small plate and you can eat.

Notes:

1. Accurately grasp the amount of salt. The basic standard for the amount of salt used in pickled vegetables shall not exceed 25% of vegetables, such as pickled 100 kg of vegetables, and the maximum amount of salt used shall not exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of vegetables (except for pickles that are pickled quickly).

2. The time to eat pickles. When pickling vegetables, the lower the salt content, the higher the temperature, the faster the nitrite rises, generally pickled for 5 to 10 days, nitrate and nitrite rise to a peak, and gradually decline after 15 days. 21 days can be harmless.

Therefore, pickled vegetables should generally be eaten after 20 days.

It is important to remember that half-cooked pickles are more likely to cause poisoning, pickles contain carcinogens and highly lethal bacteria, and long-term consumption brings a lot of harm to health.

3. Pickling temperature and place. In winter, it should not be lower than -5 degrees Celsius, preferably 2 to 3 degrees Celsius. If the temperature is too low, the pickles will also spoil and taste if they are frozen.

The place where pickles are stored should be cool and ventilated, except for pickles that must be sealed and fermented, generally in the early stage of pickling, the pickler must be open to facilitate the dissipation of the heat generated by the pickles.

Pickled pickles are generally made in a 10:1 ratio, that is, 1 catty of vegetables requires catties (50 grams) of salt. Salt is the basic auxiliary raw material for pickling, and it is necessary to accurately grasp the amount of salt used in order to make delicious pickles.

Pickled pickles are a delicious dish. Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products.

Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled cucumbers, pickled dried radish, etc.

Potential hazards. In the process of pickling, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has good color and antioxidant effects, and can improve the flavor of pickled foods.

However, nitrite can react with amines, the protein decomposition products in pickled products, to form nitrosamines, which are strong carcinogens, and the presence of nitrite in pickled foods is the main potential hazard.

Answer the basic standard of the amount of salt used in pickled vegetables, the maximum amount of salt can not exceed 25% of vegetables, such as pickled 100 kg of vegetables, the maximum amount of salt used cannot exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetable

It has to do with the shape and variety of the dish. There is no fixed proportion. Generally, if the surface of the dish can be covered with 1mm thick salt, it is sufficient.

Question: How much salt is needed to pickle 20 catties of preserved vegetables?

Yes, depending on personal taste preferences.

The taste is lighter, put 6 catties heavier, and weigh 8 catties.

The ratio of vegetables and salt is 50:1. 5000g cucumber, 500g salt, 900ml soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Yuanzhen sugar, 100ml of liquor, appropriate amount of persimmon pepper.

1. Wash fresh cucumbers with water.

2. Cut the washed cucumber into sections, and then divide it into four.

3. Wash and peel the ginger, wash and slice the garlic, wash and crush the garlic, wash and cut the bell pepper into rings for later use.

4. Put the chopped chili, ginger, garlic and cucumber into a stainless steel basin, sprinkle with salt and mix evenly.

5. Press it with a heavy object, press out the water, and then set aside to marinate for 12 hours.

6. Pour in soy sauce and sugar and bring to a boil over medium-low heat, stirring constantly, turn off the heat and let cool after boiling.

7. Heat the pot on the fire, pour in an appropriate amount of cooking oil, fry the peppercorns to get the fragrance after the oil is hot, and then turn off the heat and let it cool.

8. Pour out the water from the cucumber pickle, then pour in soy sauce, white wine, and pepper oil and stir well, then you can serve and enjoy.

The ratio of vegetables and salt is 50:1.

Ingredients: 1 Chinese cabbage, 20 grams of salt, appropriate amount of cold boiled water.

1. Peel the cabbage and wash it, slightly control the moisture, and cut it into thin strips, as shown in the figure below

2. Sprinkle a little salt in the shredded cabbage and mix it.

3. Marinate the shredded cabbage for about ten minutes, put it in an oil-free glass bottle, and pour the pickled water into the bottle.

Fourth, when the cabbage shreds are bottled, they should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water, and the cold boiled water can be submerged over the cabbage.

5. You can take it out and eat it after 3 days.

Answer the basic standard of the amount of salt used in pickled vegetables, the maximum amount of salt can not exceed 25% of vegetables, such as pickled 100 kg of vegetables, the maximum amount of salt used cannot exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetable

It has to do with the shape and variety of the dish. There is no fixed proportion. Generally, if the surface of the dish can be covered with 1mm thick salt, it is sufficient.

Question: How much salt is needed to pickle 20 catties of preserved vegetables?

Yes, depending on personal taste preferences.

The taste is lighter, put 6 catties heavier, and weigh 8 catties.

When marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, kilograms of salt are used for every 100 catties of fresh meatAnd it must be added three times, and the dosage should master the principle of "light at both ends and heavy in the middle".

Marinated bacon is also regulated, and the ratio of salted meat to salt should be appropriate, so that the salted meat tastes better.

Food Profile:

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

Hello dear, I am happy to serve you, pickled pickles a pound of vegetables put 50g of salt. The basic standard of salt for pickling pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum amount of salt can not be less than 10% of the weight of vegetables, and the ratio of vegetables to salt is generally 10:1 is the most appropriate.

Vegetable pickling is a long-standing vegetable processing method, because the processing method is simple, low cost, easy to preserve, the product has a unique color, aroma, taste, can not be replaced by other processed products, so vegetable pickled products are popular with consumers. A variety of raw materials can be used to pickle vegetables, commonly used are white radish, carrots, cucumbers, lettuce, garlic moss, lotus white, peppers, etc.