How much salt should I put in 100 pounds of pickles?

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. In fact, whether the amount of salt is appropriate is the key to whether it can be pickled into various flavors according to the standard.

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.

According to the old pickled vegetable method, put 3 catties of salt in 10 catties of vegetables, so that the pickled vegetables will not be bad for a long time.

Now it is advisable to eat less salt, you should put at least 20 catties of vegetables in 100 catties, according to personal practice, it is best to dry the pickled snow red first to remove moisture. Then rub the snow red. When rubbing, follow the salt, and add salt layer by layer when pickling, so that the pickled snow is red evenly.

Salting is a processing method for the preservation of meat, fish, vegetables, and other foods with salt and other ingredients, which can prevent the growth of harmful microorganisms and prolong the storage life of food [1].

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. The traditional vegetable pickled products in various parts of China include Shanghai snow fern, Chongqing Fuling mustard, Guangdong sour bamboo shoots, Yunnan kohlrabi, Changzhou sweet dried radish, etc. Overseas, Japanese pickles and Korean kimchi have long been famous [2].

At present, China's large-scale and industrial production of pickled vegetables generally adopts high-salt embryo and long-term pickling process, and then adopts low-salt treatment to make various finished products. The mechanism of vegetable pickling is mainly to use the high osmotic pressure of table salt, the fermentation of microorganisms and the hydrolysis of proteins, as well as a series of other biochemical changes, so that the pickled products can be preserved and have a unique color, aroma and taste. The fermentation of pickled vegetable products is generally mainly lactic acid fermentation, accompanied by a small amount of alcoholic fermentation and a trace amount of acetic acid fermentation.

In vegetable pickled products, taste substances are mainly amino acids and organic acids. Fragrance substances are complex and are usually multiple volatile and semi-volatile.

Sprinkle more salt on each dish, including the inside, more than 7 catties.

What about you pickle pickles, nonsense.

Summary. Hello, put a pound (50 grams). In the past, pickled pickles were used to penetrate deep into the food because there was no other way to preserve them, so that the food could be preserved for a longer time, and now it has become a home-cooked dish.

Pickled pickles can be made with shepherd's cabbage, kohlrabi, cabbage, celery, etc. When pickling pickles, the ratio of vegetables to salt is usually ten to one, pickling one pound of pickles, consulting records · on 2022-01-14

Hello, put a pound (50 grams). In the past, pickled pickles were used to penetrate deep into the food because there was no other way to preserve them, so that the food could be preserved for a longer time, and now it has become a home-cooked dish. Pickled pickles can be made with shepherd's cabbage, kohlrabi, cabbage, celery, etc.

When pickling pickles, usually the ratio of vegetables to salt is ten to one, pickling a pound of pickles, okay, thank you!

Answer: Add 50 grams of salt. But some pickled foods are different, such as carrots, white radish, cabbage root, cucumbers, leeks, etc., it is best to marinate them with salt before pickling, otherwise there will be too much water. Salt is the basic auxiliary raw material for pickling pickles, and it is necessary to accurately grasp the amount of salt used in order to pickle delicious pickles.

The right amount of salt is also key to determining the taste of pickles.