Chinese cabbage is a commonly eaten vegetable in the country. The marinated processed products are popular in the market, and several processing methods are introduced.
First, sour cabbage. Wash the cabbage first, cut the roots, and peel the old leaves. If it is a kilo of vegetables below one kilogram, it can be marinated. Cut large vegetables into two or four petals. Boil the dish in boiling water for about 1 minute, remove it and cool it in cold water. Then take out and arrange in layers alternately in the pickle tank, press heavy stone, pour in clean water, make the surface submerge raw material about 1 centimeter about. To promote fermentation, a small amount of rice soup can be added. The pickling time is different from the outside temperature, and the high temperature pickling time is shortened until the tank has a strong acidity.
Second, spicy cabbage. Remove the cabbage from the old leaves, wash, cut into two, soak in salt water for two days, remove and dry the water. Then pepper, garlic, ginger, etc. into a spicy sauce, wipe in the cabbage sandwich, the amount of spicy juice depending on the taste may be. Then put it in a small mouth altar, close the mouth of the altar tightly buried in the ground, surrounded by a good mat, 20% left on the ground, covered with grass, the temperature is maintained at about 4 °C, 20 days after the sale can be listed.
Third, sweet pickles. Put the heart of pickled cabbage in a cloth bag for 3 to 4 hours and put it in a pickle jar. For every 100 kilograms of pickled cabbage, use 50 kilograms of sweet noodles. Turn once a day for 20 days.
Fourth, sweet and sour cabbage. Cabbage heart or cabbage 50 kilograms, salt 3.5 kilograms, rice vinegar 10 kilograms, red spicy tablets 1.5 kilograms, 2.5 kilograms of sugar, 25 grams of pepper, saccharin 8 grams, 25 grams of monosodium glutamate. Wash cabbage, cabbage, or cabbage in the heart, chop it, put it in a cylinder, and compact it with stones. On the second or third day, drain the tank. Add red pepper flakes, monosodium glutamate, and other ingredients and dip in rice vinegar for a day.
Fifth, salty spicy cabbage. Take 100 kg of fresh, plump Chinese cabbage, cut into pieces and let it dry for half a day. After cooling, put it into the jar. Sprinkle a layer of food and sprinkle a layer of salt. After the cylinder is full, it is compacted with stones to allow it to ferment. It usually takes 15 days. The fermented cabbage was washed and cut into 3 cm wide and 6 cm long strips. Then mix 1.2 kg red pepper powder, 100 g pepper oil, and 0.5 kg licorice powder. Stir the cabbage and put it in the cylinder. When it enters the cylinder, it must be layered and solidified. After 12 hours, when the acid gas diffuses outwards, the cylinder opening is sealed and it is ready after 10 days.
Plant extracts powder have the characteristics of green, environmental protection, and safety, and it has been emphasized in culture applications, and it has gradually become a research hotspot, and it has gradually become a positive and productive alternative to antibiotics after feed resistance prohibition.
Plant Extract (PE) is a single or mixed substance obtained from plants by physical and chemical means, which contains polyphenols, alkaloids, polysaccharides, essential oils and other active substances. Polyphenols are the most abundant active components of PE, which have antioxidant, anti-inflammatory, antibacterial and anti-tumor activities. Similarly, other components (e.g., flavonoids, alkaloids) have multiple biological functions.
The Catalogue of Feed Ingredients contains 117 natural plant extracts, such as anise oil, basil oil, cinnamon oil, clove bud oil, orange oil, lost essential oil, oregano oil, and thyme essential oil.
Plant extracts powder is rich in bioactive substances, which has the functions of regulating nutrient metabolism, antioxidant, immune regulation, antibacterial and insect repellent. It is a green and healthy additive, and has a good effect on promoting the healthy growth of piglets. It plays an important role in reducing the use of antibiotics and promoting the development of healthy aquaculture.
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