Thickener is a kind of biological gel that integrates thickening, suspension, emulsification, and stability. Thickener can improve the viscosity of the material system, keep the system in a uniform and stable suspension or emulsion state, or form gel. Most thickeners also have have the function of emulsification. It can be divided into two categories: natural and synthetic.
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Thickener is widely used in food, cosmetics, detergent, latex, printing and dyeing, medicine, rubber, coatings, etc.
Cabbage pickled cabbage processing example
Salty Cabbage Recipe. For this recipe, you will need 100 kg of fresh cabbage and 7 kg of salt.
Operation Points – Raw Material Preparation. Start by sorting the fresh cabbage, removing any yellow or old leaves, trimming the roots, washing off any dirt, and allowing it to air dry before use. This ensures that only the best quality cabbage is used for the pickling process.
Marination Process. Once prepared, the cabbage is arranged in a large container with the leaves facing upward and the roots downward. Layer the cabbage and sprinkle salt between each layer, gently pressing down to help the salt penetrate without crushing the leaves. Continue this process until the cabbage starts to soften slightly. After all layers are set, cover the top with straw bales, place bamboo boards on top, and press them with stones. Let it sit for about 10 days before serving.
Quality Standards. The final product should be a brine-pickled cabbage with a pale yellow color and a delicious, tangy flavor.
Notes. The ideal time to make salted cabbage is from late October to December when the temperature is cool, which helps preserve the texture and flavor.
Sour Cabbage Recipe. For this version, you'll need 100 kg of Baoxin cabbage and 3 kg of salt.
Operation Points – Raw Material Preparation. Select firm, tender cabbage with white leaves and a solid head. Trim the roots and outer leaves, and if the cabbage is larger than one kilogram, cut it open to ensure even cooking.
Hot Cooking. After washing the cabbage, hold the tip of a leaf with your hand and submerge the stem into boiling water in a pot. Then slowly open the leaf to expose it to the heat for about one minute.
Cooling Down. When the leaves become soft and transparent, and the stem turns milky white, quickly transfer the cabbage to cold water to stop the cooking process.
Marination. Once cooled, turn the cabbage inside out, placing the leaves outward. Stack the layers in a cylindrical container, compact them with stones, add saltwater, and spread salt over the surface to a depth of 10 cm. Let it ferment for 20 days before using.
Quality Standards. The finished product should be slightly sour, crisp, and full of flavor.
Precautions. It's recommended that people in Northeastern and Northern China prepare this dish before and after November each year. In southern regions, such as the Yangtze River area, it's best to make it between December of one year and January of the next.
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Cabbage pickled cabbage processing example