How to produce Sauerkraut…??? Ralf Aurich. Processing Lines Sauerkraut Production 1 History 2...
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Transcript of How to produce Sauerkraut…??? Ralf Aurich. Processing Lines Sauerkraut Production 1 History 2...
How to produce Sauerkraut…???
Ralf Aurich
Ralf Aurich Processing Lines
Sauerkraut Production
1 History
2 Contents
3 Production
3.1 Plantation
3.2 Preparation
3.3 Fermentation
3.4 Further Treatment
Ralf Aurich Processing Lines
Sauerkraut Production
1 History
Ralf Aurich Processing Lines
Sauerkraut Production meaning for healthy food is known for
thousands of years Sauerkraut is not from Germany…sorry!
but we love it! probably developed in China during the
construction of the Chinese Wall brought through settlement to Europe in 15th century made in a monastery later sailors used it against scurvy
Ralf Aurich Processing Lines
Sauerkraut Productionfamous Persons used it:
the Romans
Columbus for his sailors
Hypocritis against overweight
Ralf Aurich Processing Lines
Sauerkraut Production
2 Contents of Sauerkraut
Ralf Aurich Processing Lines
Sauerkraut Production very, very healthy food Finish researchers discovered, that it
prevents of cancer good for a diet ingredients:
vitamins minerals (iron, calcium) trace elements roughage lactic acid
Ralf Aurich Processing Lines
Sauerkraut Production
3 Production
3.1 Plantation
Ralf Aurich Processing Lines
Sauerkraut Production important parameters:
choice of species method of cultivation time of harvesting
large cabbages are needed (5-12kg) seedlings are planted in hot houses then planted outside in march/may harvest: august to november
Ralf Aurich Processing Lines
Sauerkraut ProductionHarvest
cabbage is harvested manually cleaned carefully, loaded onto carts rough product is then supplied to the producers of
Sauerkraut Plantations all over Germany, no special region
Ralf Aurich Processing Lines
Sauerkraut Production
3.2 Preparation
Ralf Aurich Processing Lines
Sauerkraut Productionreception and unloading cabbage is thoroughly
checked external visual checks and
internal values are also carefully inspected, registered in a protocol
cabbage is then transported to the hall on a large conveyor belt
Ralf Aurich Processing Lines
Sauerkraut Productioncutting core has to be drilled out loose leaves are removed finely slicing
Ralf Aurich Processing Lines
Sauerkraut Production
3.3 Fermentation
Ralf Aurich Processing Lines
Sauerkraut Production Lactic acid bacteria are
the primary group of organisms involved in sauerkraut fermentation
Shredded cabbage is placed in a jar and salt is added to a final concentration of 2-2,5% adding of salt
Ralf Aurich Processing Lines
Sauerkraut Production The principle function of salt is to withdraw juice
from the cabbage to get a more favourable environment for development of the desired bacteria
In the manufacture of sauerkraut, dry salt is added at the rate if 1 to 1.5 kg per 50kg cabbage (2 to 3%)
It is essential to use pure salt since salts with added alkali may neutralise the acid
Ralf Aurich Processing Lines
Sauerkraut Production sugar contained in the cabbage is converted to
lactic acid lactic acid fermentation According to the rule,
cabbage requires approximately 20 days at room temperature of 20°C before fermentation is completed and the resulting sauerkraut is produced
Ralf Aurich Processing Lines
Sauerkraut Production to produce sauerkraut of consistent quality,
starter cultures (similar to those used in the dairy industry) are recommended
starter cultures ensure consistency between batches, they speed up the fermentation process
it is possible to use the juice from a previous kraut fermentation as a starter culture for subsequent fermentations
Ralf Aurich Processing Lines
Sauerkraut Productionemptying the silo once the fermentation is completed, the pressure
is removed and the sauerkraut is lifted out of the silo by a crane and then filled into smaller containers for further treatment
Ralf Aurich Processing Lines
Sauerkraut Production
3.4 Further Treatment
Ralf Aurich Processing Lines
Sauerkraut ProductionPacking The raw or cooked
sauerkraut is packed into pouches of 500 g or 750 g
Each pouch is checked individually with regard to its weight
The loose sauerkraut is packed in 5kg, 10 kg or 25kg buckets
Ralf Aurich Processing Lines
Sauerkraut ProductionPasteurisation after the weight is checked, all the pouches are
pasteurised by continuous pasteurisation machines
these facilities heat the goods up rapidly and chill them again quickly in a single operation, thereby preserving the precious ingredients
Ralf Aurich Processing Lines
Sauerkraut ProductionPacking in containers for transport the pouches are checked individually for
tightness and for the correctly-declared contents packed in containers for transport.
Ralf Aurich Processing Lines
Sauerkraut Production
Enjoy Sauerkraut with sausage and potatoes, best food you can get!
![Applications · []Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut. Pickle A product prepared by lactic acid bacteria](https://static.fdocuments.in/doc/165x107/5f440127e1b90654587f560e/applications-two-of-the-most-common-applications-of-lactic-acid-fermentation-are.jpg)
