Preparing technology for fresh pickle

The invention discloses a preparing technology for fresh pickle and belongs to the technical field of preparation of pickle in fermentation food. The technology comprises the steps that firstly, vegetables are pretreated; secondly, soaking water I and soaking water II are prepared; thirdly, circulation fermentation is carried out, wherein the soaking water I in the second step is used for fermenting the vegetables treated in the first step, the soaking water obtained after the 4nth fermentation is subjected to centrifugation and discarding sequentially when fermentation is carried out for the 4nth time, the soaking water II is used for supplementation, Gaofuji pickle agent Paolemei lactic acid bacterial powder is added, and the mixture continues to be used for fermenting the vegetables treated in the first step after detection and adjusting treatment; fourthly, a finished product is treated. According to the technology, the steps of vegetable pretreatment, soaking water preparation, circulation fermentation and finished product treatment are controlled, and especially, the Gaofuji pickle agent Paolemei lactic acid bacterial powder is added in the soaking water and various parameters and indexes in the circulation fermentation process are controlled, so that the preparing time of the fresh pickle is greatly shortened, the quality and the taste of the fresh pickle are improved, and the preparing technology is suitable for large-scale production, promotes the development of the pickle industry and achieves good economic benefits.