From the point of view of the flavor and characteristics of cactus, it is very suitable for processing and making kimchi. The kimchi can be canned and sold, eliminating the need for re-cooking procedures. Process flow: Selection → Cleaning → Dicing → Salting → Rinsing → Pickling → Dispensing → Sealing, Sterilization Operational points Selection of materials: The practices and requirements for selecting materials are the same as those of fresh vegetables. In addition, we must add some other dishes as side dishes, such as carrots, red bell peppers, coriander flowers, triangles and so on. However, the young fruit of the cactus can be individually bottled to make special kimchi. Cleaning: The cactus raw material to the thorn, cleaning, peeling and other practices with the same, the other ingredients of vegetables required to thoroughly wash the dirt, dirt, remove the wormhole parts; will cut cactus, carrots, red pepper cut into 3 cm square Thin slices, cauliflower cut into 3 cm square pieces, beans cut into small pieces of 3 cm long. Cactus with flower young fruit does not need to change the knife and can be used directly. Salting: mix well with 5% of the weight of the salt and salt for 4-5 hours. Rinse the salted vegetables and pour them into a clean floating pond. Rinse with clean water and remove and drain the excess water immediately. Then lower the bowl. Marinated: According to every 50 kilograms of raw material, add 5 kg of white sugar, 4 kg of rice vinegar, 300 g of chili powder, 100 g of ginger, 10 g of pepper, and then add the cold water to make the three-cylinder mouth. Seal the lid, place it in 18-20°C and marinate for 5 days. Dispensing: Use washed, disinfected 500 ml or 760 ml glass bottles, add 265 grams of solids, 5 grams or 395 grams, 15 grams of each bottle. Accurate and uniform over pounds are required. Then add the soup to the bottle room. Sealing and Sterilization: Seal with a vacuum sealer with a vacuum of 350 mmHg (0.047 MPa) or more. If the exhaust gas is exhausted, the central temperature of the tank will reach 70-75°C and it will be sealed immediately after exhausting. Check the seals by cans, remove the defective products, wash the cans with clean water, dry them, label them, and pack them.
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