Beidahuang's food is organic sauerkraut, and the raw materials come from high-quality organic cabbage grown in the organic production base of Hongxing Farm in Heilongjiang Province. The lactic acid bacteria anaerobic fermentation technology and modern production and processing technology are the perfect combination of traditional products and modern technology, and realize the quality and traceability of the whole process from land to table. It is a safe and healthy organic food.

The organic sauerkraut of Beidahuang is cut with fresh sauerkraut. It is easy to eat, fresh and lustrous, crisp and tender, sour and delicious. It is delicious and delicious. It is the best food for home cooking and gifts. Color: The organic sauerkraut of Beidahuang looks bright yellow and fresh and fragrant: the organic sauerkraut of Beidahuang smells fresh and sour and fragrant: the organic sauerkraut of Beidahuang tastes sour and delicious, crisp and fresh and cool: the northern sauerkraut organic sauerkraut touches Appropriate brittleness, uniform cutting

Red Star Sour Vegetable Quality Technical Requirements I. Variety Gaochun Spring and Autumn, Jinqiu 9, CR-National, CR-Jinbi, Zhenxin 3, Wangchun, etc. Second, the site conditions are selected for flat terrain, convenient irrigation and drainage, soil type is silt loam, loam and light clay, organic matter content ≥1%, pH value 5.0 to 6.0, and plough layer thickness 30cm to 35cm. Third, cultivation management Sowing: The sowing time of autumn cabbage is mid-to-late July, and the seeding amount per 667m2 (mu) is 180g to 220g. 2. 3. Fertilization: per 667m2 (mu) of fertilized organic fertilizer ≥1000kg. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, harvesting 1. Harvesting time: Summer vegetables are harvested from early to late September; autumn vegetables are harvested from early October to late October. 2. . 4. The water used for pickling flows through the Wuyuer River system within the scope of production and should comply with the relevant national standards for drinking water. 5. Sauerkraut production and processing technology 1. Process: material selection → pretreatment. 2. (2) Pretreatment: Before feeding, cabbage should be pretreated by natural stacking method, and the treatment time is 1 day. (3) Cleaning and blanching cooling into the tank: The cleaning water in the bubble cleaner should be replaced in time. After washing, enter the blanching machine, and the temperature is controlled between 82 and 85 °C in summer vegetables, and the time is 1 to 1.5 minutes. The cooling should be thorough, so that the cabbage is quickly lowered to below 27 °C after blanching. (4) Preparation of excipients: Pickled salt is prepared by mixing 2 to 2.5% of the total amount of raw materials (retaining 100 kg of salt for use) into the storage tank for use. About 3 tons of bacterial solution was prepared per batch. The total input of the bacterial liquid is 3% of the weight of the raw material. (5) Addition of salt liquid and bacterial liquid: When adding cabbage to one-third and two-thirds, add about 2 tons of salt liquid and 1 ton of bacteria liquid; when the cabbage is full, add water to immerse the cabbage and Add the remaining salt and bacterial solution, cover with scorpion and sprinkle with spare 100 kg of pickled salt. (6) Pickled: The fermentation time is 30 to 40 days. (7) Shredded: The width of the shred is: 3mm for first-class dishes and 2mm for second-class dishes. (8) Packaging sterilization: sterilization packaging and water bath sterilization. (9) Storage: stored at 0 to 15 °C. Sixth, quality characteristics 1. Sensory characteristics: white or light yellow, shiny; texture is crisp and sour taste, there is the smell of the corresponding vegetables after fermentation, no smell. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of red star sauerkraut may apply to the Heihe Entry-Exit Inspection and Quarantine Bureau for the use of the \"Special Mark for Geographical Indication Products\", which shall be reviewed by the Heilongjiang Entry-Exit Inspection and Quarantine Bureau and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The detection mechanism of Hongxing sauerkraut is selected by the Heilongjiang Entry-Exit Inspection and Quarantine Bureau in the testing institutions that meet the qualification requirements.