CN102228214A - Fresh ginseng spicy cabbage and preparation method thereof - Google Patents
Fresh ginseng spicy cabbage and preparation method thereof Download PDFInfo
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- CN102228214A CN102228214A CN2011101962452A CN201110196245A CN102228214A CN 102228214 A CN102228214 A CN 102228214A CN 2011101962452 A CN2011101962452 A CN 2011101962452A CN 201110196245 A CN201110196245 A CN 201110196245A CN 102228214 A CN102228214 A CN 102228214A
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Abstract
The invention discloses a fresh ginseng spicy cabbage and a preparation method thereof, belonging to the field of food processing. The invention aims to provide a spicy cabbage with fresh ginseng and a preparation method thereof. The fresh ginseng means roots of fresh Chinese ginseng and American ginseng. The fresh ginseng spicy cabbage is characterized by comprising the following components in parts by weight: 100.0 parts of Chinese cabbage, 2.0-4.0 parts of fresh ginseng, 1.0-2.0 parts of chili, 0.5-1.5 parts of ginger, 5.0-10.0 parts of garlic, 10.0-30.0 parts of radish, 5.0-20.0 parts of apple, 5.0-20.0 parts of pear and 6.0-10.0 parts of salt. The fresh ginseng spicy cabbage is full of nutriments and unique in flavor and has the functions of improving immunity and fatigue resistance, and the like.
Description
Technical field:
The invention belongs to food processing field, relate to a kind of bright ginseng Tian jin cabbage pickled in sweet and sour and preparation method.
Background technology:
Genseng is a kind of Chinese medicine and tonic of preciousness, the successive dynasties medical book record " remove evil, only shy, make eye bright, happily, intelligence development, clothes are made light of one's life by commiting suicide and are prolonged life for a long time " effect.Chinese scholars has been carried out research extensively and profoundly to the pharmacological action and the clinical practice of genseng, has proved that genseng and extract thereof have to improve immunity, antifatigue, antitumor, anti-ageing, the effect that promotes that protein and nucleic acid are synthetic, promote to grow, strengthen aspects such as anti-infective and resistance.In recent years, through expert and China working people's meticulous cultivation, processing and fabricating and deep scientific research both at home and abroad, fully disclosed the benefiting action of genseng food again, released the ginseng serial food that is loved by the people, for example: ginseng beverage series, genseng cake series, genseng lozenge series, ginseng oral liquid series, ginseng liquor series, genseng rice series, ginseng dish's series, candied ginseng series and genseng broth series etc.
The present invention is a raw material with Chinese cabbage, fresh ginseng, capsicum, garlic, ginger, pears, apple, pears, radish and salt, makes bright ginseng Tian jin cabbage pickled in sweet and sour, nutritious, unique flavor.The effect that also has aspects such as improving immunity and antifatigue simultaneously.
Look into new result and show, still find no the patented technology and the relevant report of bright ginseng Tian jin cabbage pickled in sweet and sour.
Summary of the invention:
The object of the invention is to provide a kind of Tian jin cabbage pickled in sweet and sour and preparation method that contains fresh ginseng, and the fresh ginseng among the present invention is meant fresh Chinese genseng and the root of American Ginseng (comprising positions such as bud bud, rhizome, main root, lateral root, supporting root and adventitious root).
Bright ginseng Tian jin cabbage pickled in sweet and sour of the present invention is characterized in that, is made by following raw material by weight:
Bright ginseng Tian jin cabbage pickled in sweet and sour of the present invention is characterized in that its manufacture craft is finished according to the following steps:
The first step: select materials.After the Chinese cabbage results, fine airing 3～5 days is to reduce moisture.A menu weight is the Chinese cabbage of 1.0～2.5kg, and outer Lao Ye is removed, and gets 100.0 weight portions, drains away the water behind the wash clean.Little Chinese cabbage cuts 1 cutter with cutter in the middle of the bottom, break into 2 lobes off with the fingers and thumb with hand; Big Chinese cabbage cuts the cross mouth in the middle of the bottom, break into 4 lobes off with the fingers and thumb with hand.
Second step: marinating.Get salt 6～8 weight portions, be mixed with 10%～15% salt solution, Chinese cabbage is placed in the salt solution, pickled 2～3 days with nontoxic container.Take out the back and wash 3～4 times with circulating water, the flush away salt surfactant is gently extruded redundant moisture with have gentle hands again, leaves standstill then 30～60 minutes, the moisture that drains the Chinese cabbage surface and ooze out.Marinating is the effect that utilizes osmotic pressure, and the moisture of Chinese cabbage organization internal is discharged, and after salt solution infiltrated simultaneously, the in-house air of Chinese cabbage was also discharged thereupon, after moisture oozes out, and the deliquescing of Chinese cabbage leaf, but quality is tight, processes not frangibility.
The 3rd step: make flavoring.Get fresh ginseng 2.0～4.0 weight portions, clean the back and smash with food masher; Pimiento 1.0～2.0 weight portions that choosing is done are smashed with food masher; Ginger 0.5～1.5 weight portion, garlic 5.0～10.0 weight portions select freshly, after the peeling, are broken into bruised ginger and mashed garlic with food masher; Radish 10.0～30.0 weight portions are selected fresh green turnip, carrot or carrot for use, wipe silk or end; Apple 5.0～20.0 weight portions, pears 5.0～20.0 weight portions, apple and pears are selected for use and do not have to be gone rotten and damage by worms, and apple can be selected different cultivars for use, and pears are selected white pear or apple pear for use, after apple and pears peeling, wipe silk or end.Above batching is mixed with remaining 2～4 weight portion salt, stirs then, leave standstill 15～30 minutes after, stir again once, salt is all dissolved, make flavoring.When making flavoring,, do not need to add again water because contain moisture in pears, apple and the trailing plants.The making of flavoring should be carried out finishing before marinating finishes Chinese cabbage.
The 4th step: smear flavoring.Put on the food disposable glove, begin to smear equably from cabbage heart, the inside and outside of leaf all will be applied to.Hold the Chinese cabbage root then, it is rolled into helical form,, put into nontoxic container again and carry out pickled in order to avoid flavoring is scattered.
The 5th step: pickled.Pickled time length is relevant with temperature, and optimal temperature conditions is 5 ℃～10 ℃, and pickled 7～10 days is edible.In order to ensure the quality of products, temperature can not be too high or too low, and the high time of temperature is long, can cause rottenly, and temperature low excessively (freeze or thaw) can cause the loss of vitamin.When pickled, the superiors Chinese cabbage will be reserved the space of 15～20cm apart from container top, presses with weight, prevents come-up, uses clean paper with on the container cover then, seals with the rope jam-packed again.
The 6th step: storage.The storage preference temperature is 0 ℃～5 ℃, and the shelf-life is 60～90 days.Because what fermentation was played a major role is lactic acid bacteria, lactic acid bacteria is stronger to salt adaptability, if long-time storage can be added salt in flavoring, can suppress the breeding of harmful bacterium like this.In storage period, should in time regulate storage room temp, the too high meeting of temperature causes rotten.
The overall process that Tian jin cabbage pickled in sweet and sour is made can not have oil, in order to avoid rotten.
The specific embodiment:
The first step: select materials.After the Chinese cabbage results, fine airing 3～5 days.A menu weight is the Chinese cabbage of 1.0～2.5kg, and outer Lao Ye is removed, and gets 100.0 weight portions, drains away the water behind the wash clean.Little Chinese cabbage cuts 1 cutter with cutter in the middle of the bottom, break into 2 lobes off with the fingers and thumb with hand; Big Chinese cabbage cuts the cross mouth in the middle of the bottom, break into 4 lobes off with the fingers and thumb with hand.
Second step: marinating.Get salt 6～8 weight portions, be mixed with 10%～15% salt solution, Chinese cabbage is placed in the salt solution, pickled 2～3 days with nontoxic container.Take out the back and wash 3～4 times with circulating water, the flush away salt surfactant is gently extruded redundant moisture with have gentle hands again, leaves standstill then 30～60 minutes, the moisture that drains the Chinese cabbage surface and ooze out.
The 3rd step: make flavoring.Get fresh ginseng 2.0～4.0 weight portions, clean the back and smash with food masher; Pimiento 1.0～2.0 weight portions that choosing is done are smashed with food masher; Ginger 0.5～1.5 weight portion, garlic 5.0～10.0 weight portions select freshly, after the peeling, are broken into bruised ginger and mashed garlic with food masher; Radish 10.0～30.0 weight portions are selected fresh green turnip, carrot or carrot for use, wipe silk or end; Apple 5.0～20.0 weight portions, pears 5.0～20.0 weight portions, apple and pears are selected for use and do not have to be gone rotten and damage by worms, and apple can be selected different cultivars for use, and pears are selected white pear or apple pear for use, after apple and pears peeling, wipe silk or end.Above batching is mixed with remaining 2～4 weight portion salt, stirs then, leave standstill 15～30 minutes after, stir again once, salt is all dissolved, make flavoring.When making flavoring,, do not need to add again water because contain moisture in pears, apple and the trailing plants.The making of flavoring should be carried out finishing before marinating finishes Chinese cabbage.
The 4th step: smear flavoring.Put on the food disposable glove, begin to smear equably from cabbage heart, the inside and outside of leaf all will be applied to.Hold the Chinese cabbage root then it is rolled into helical form,, put into nontoxic container again and carry out pickled in order to avoid flavoring is scattered.
The 5th step: pickled.When pickled, Chinese cabbage will be reserved the space of 15～20cm apart from container top, and the superiors Chinese cabbage presses with weight, uses clean paper with on the container cover then, seals with the rope jam-packed again.Under 5 ℃～10 ℃ conditions, pickled 7～10 days is edible.
The 6th step: storage.Preserve under 0 ℃～5 ℃ conditions, the shelf-life is 60～90 days.
The overall process that Tian jin cabbage pickled in sweet and sour is made can not have oil, in order to avoid rotten.
Embodiment:
The first step: select materials.After the Chinese cabbage results, fine airing 3～5 days.A menu weight is the Chinese cabbage of 1.0～2.5kg, and outer Lao Ye is removed, and gets 100.0kg, drains away the water behind the wash clean.Little Chinese cabbage cuts 1 cutter with cutter in the middle of the bottom, break into 2 lobes off with the fingers and thumb with hand; Big Chinese cabbage cuts the cross mouth in the middle of the bottom, break into 4 lobes off with the fingers and thumb with hand.
Second step: marinating.Get 7kg salt, be mixed with 13% salt solution, Chinese cabbage is placed in the salt solution, pickled 3 days with nontoxic container.Take out the back and wash 4 times with circulating water, the flush away salt surfactant is gently extruded redundant moisture with have gentle hands again, leaves standstill then 50 minutes, the moisture that drains the Chinese cabbage surface and ooze out.
The 3rd step: make flavoring.Get the 3.0kg fresh ginseng, clean the back and smash with food masher; The pimiento 1.0kg that choosing is done smashes with food masher; Ginger 1.0kg, garlic 8.0kg selects freshly, after the peeling, is broken into bruised ginger and mashed garlic with food masher; Radish is selected fresh green turnip 20.0kg for use, wipes silk or end; Apple 10.0kg, pears 10.0kg, apple and pears select for use and do not have to go rotten and damage by worms, and apple can be selected different cultivars for use, and pears are selected apple pear for use, after apple and pears peeling, wipe silk or end.Above batching is mixed with remaining 3.0kg salt, stirs then, leave standstill 20 minutes after, stir again once, salt is all dissolved, make the 56.0kg flavoring.No longer need add water again when making flavoring, the making of flavoring should be carried out finishing before marinating finishes Chinese cabbage.
The 4th step: smear flavoring.Put on the food disposable glove, begin to smear equably from cabbage heart, average every kg Chinese cabbage is smeared flavoring 0.56kg, and the inside and outside of leaf all will be applied to.Hold the Chinese cabbage root then it is rolled into helical form, put into nontoxic container and carry out pickled.
The 5th step: pickled.When pickled, Chinese cabbage will be reserved the space of 15～20cm apart from container top, and the superiors Chinese cabbage presses with weight, uses clean paper with on the container cover then, seals with the rope jam-packed again.Under 5 ℃～10 ℃ conditions, pickled 7 days is edible.
The 6th step: storage.Preserve under 0 ℃～5 ℃ conditions, the shelf-life is 60～90 days.
The overall process that Tian jin cabbage pickled in sweet and sour is made can not have oil, in order to avoid rotten.
The aquatic foods ginseng Tian jin cabbage pickled in sweet and sour of making as stated above, the main nutrient composition that contains in 100 grams: general ginsenoside 126.4g, VC 33.2mg, VB
10.017mg, VB
20.045mg, VB
64.81mg, nicotinic acid 1.78mg, fiber 2.74g, carrotene 265.1 μ g, sodium 214.8mg, phosphorus 56.7mg, calcium 83.4mg, potassium 17.5mg, magnesium 23.6mg, iron 1.35mg, zinc 0.72mg, copper 0.09mg, manganese 0.31mg, selenium 0.82 μ g.
Claims (2)
1. a bright Tian jin cabbage pickled in sweet and sour and the preparation method of joining is characterized in that, made by following raw material by weight:
2. a kind of bright ginseng Tian jin cabbage pickled in sweet and sour according to claim 1 and preparation method is characterized in that described fresh ginseng is meant the fresh Chinese genseng and the root of American Ginseng.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101962452A CN102228214A (en) | 2011-07-14 | 2011-07-14 | Fresh ginseng spicy cabbage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101962452A CN102228214A (en) | 2011-07-14 | 2011-07-14 | Fresh ginseng spicy cabbage and preparation method thereof |
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| CN102228214A true CN102228214A (en) | 2011-11-02 |
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| CN2011101962452A Pending CN102228214A (en) | 2011-07-14 | 2011-07-14 | Fresh ginseng spicy cabbage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082255A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
| CN105053925A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Sugar lowering pickled vegetable and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000023965A (en) * | 1999-12-24 | 2000-05-06 | 김학연 | ginseng chinese cabbage kimchi |
-
2011
- 2011-07-14 CN CN2011101962452A patent/CN102228214A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000023965A (en) * | 1999-12-24 | 2000-05-06 | 김학연 | ginseng chinese cabbage kimchi |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082255A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
| CN105053925A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Sugar lowering pickled vegetable and preparation method thereof |
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Application publication date: 20111102 |