CN103082255A - Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection - Google Patents
Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection Download PDFInfo
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- CN103082255A CN103082255A CN2012104629263A CN201210462926A CN103082255A CN 103082255 A CN103082255 A CN 103082255A CN 2012104629263 A CN2012104629263 A CN 2012104629263A CN 201210462926 A CN201210462926 A CN 201210462926A CN 103082255 A CN103082255 A CN 103082255A
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Abstract
The invention discloses a preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection. The preparation method comprises the following steps of: uniformly mixing 180-200 parts by weight of pickled Chinese cabbage, 1-2 parts by weight of nutritional extracts, 2-4 parts by weight of monosodium glutamate, 0.3-0.5 part by weight of citric acid, 8-12 parts by weight of red chili paste and 15-18 parts by weight of capsicum frutescens, putting the mixture in a jar and sealing for 15-20 days to obtain the hot and sour Chinese cabbage with liver protection and dietary therapy functions. The hot and sour Chinese cabbage with liver protection and dietary therapy functions is hot, sour and delicious and has dietary therapy effects, such as liver protection; and raw materials of the nutritional extracts are reasonable in compatibility and are safe and free of side effects.
Description
Technical field
The present invention relates to field of food, is exactly a kind of preparation method who protects liver dietotherapy Hot and sour cabbage.
Background technology
Chinese cabbage originates in northern China, is that the Cruciferae rape belongs to pot-herb, is often referred to Chinese cabbage; Also comprise pakchoi and by the variety cabbage of wild cabbage, i.e. " cabbage " or " cabbage ".Existing Chinese cabbage cure foods lack the health-care effect of health preserving dietotherapy more.
Summary of the invention
Has the preparation method who protects liver dietotherapy Hot and sour cabbage who protects the dietary functions such as liver when the object of the present invention is to provide a kind of vinegar-pepper good to eat, appetite-stimulating indigestion-relieving.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method who protects liver dietotherapy Hot and sour cabbage is characterized in that:
Comprise the following steps:
(1), get the fresh Chinese cabbage of 200-250 weight portion, except Lao Ye, cut away root, rinse chopping well;
(2), get 10-12 weight portion salt, then add the suitable quantity of water pickle making, the Chinese cabbage of chopping is put into salt solution compresses, salt solution will flood Chinese cabbage more than 5 centimeters, pickles 2-4 days the Chinese cabbage that must pickle under 20-30 ℃;
(3), with after 4-5 weight portion mung bean, 2-4 weight portion lotus seeds, 3-5 weight portion pawpaw, 1-2 weight portion pumpkin flower, 1-2 weight portion lily, 2-4 weight portion matrimony vine, 1-2 weight portion Momordica grosvenori, 2-4 weight portion brush-cherry seed, 1-2 weight portion mulberry fruit, the orange mixing of 1-2 weight portion, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, gained filtrate concentrate drying gets the nutrition extract standby;
The Chinese cabbage of (4), the 180-200 weight portion being pickled, 1-2 weight portion nutrition extract, 2-4 weight portion monosodium glutamate, 0.3-0.5 weight portion citric acid, 8-12 weight portion pimiento sauce, 15-18 weight portion millet green pepper mixing, put into altar sealing 15-20 days, namely get and protect liver dietotherapy Hot and sour cabbage.
Described a kind of preparation method who protects liver dietotherapy Hot and sour cabbage is characterized in that: the described decocting of step (3) the operation triplicate that removes slag, the filtrate after being combined is carried out concentrate drying.
Described a kind of preparation method who protects liver dietotherapy Hot and sour cabbage is characterized in that: described Chinese cabbage of pickling in operation chopping separates with the lotus leaf layering, and the Chinese cabbage of every 28-32 weight portion chopping is one deck.
Described a kind of preparation method who protects liver dietotherapy Hot and sour cabbage is characterized in that: described lotus leaf was smoked 10-15 minute above being placed in before use the lophatherum gracile of smouldering.
Beneficial effect of the present invention is: that the present invention is vinegar-pepper is good to eat, have the dietary function that protects liver etc. when appetite-stimulating indigestion-relieving, and the material combination of nutrition extract is reasonable, and raw materials used safety has no side effect.Use the lotus leaf layering to separate and pickle, make the present invention have the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo when can not addle.
The specific embodiment
A kind of preparation method who protects liver dietotherapy Hot and sour cabbage,
Comprise the following steps:
(1), get the fresh Chinese cabbage of 250 weight portions (kg), except Lao Ye, cut away root, rinse chopping well;
(2), get 12 weight portion salt, then add the suitable quantity of water pickle making, the Chinese cabbage of chopping is put into salt solution compresses, salt solution will flood Chinese cabbage more than 5 centimeters, pickles 2 days the Chinese cabbage that must pickle under 30 ℃;
(3), with after 4 weight portion mung beans, 4 weight portion lotus seeds, 3 weight portion pawpaws, 1 weight portion pumpkin flower, 1 weight portion lily, 4 weight portion matrimony vines, 2 weight portion Momordica grosvenoris, 2 weight portion brush-cherry seeds, 2 weight portion mulberry fruits, the 1 orange mixing of weight portion, be incorporated as the water of 8 times of raw material gross weights, decocting removes slag, gained filtrate concentrate drying gets the nutrition extract standby;
The Chinese cabbage of (4), 200 weight portions being pickled, 2 weight portion nutrition extracts, 2 weight portion monosodium glutamates, 0.5 weight portion citric acid, 12 weight portion pimiento sauce, 18 weight portion millet green pepper mixings, put into altar sealing 15-20 days, namely get and protect liver dietotherapy Hot and sour cabbage.
Described Chinese cabbage of pickling in operation chopping separates with the lotus leaf layering, and the Chinese cabbage of every 30 weight portion choppings is one deck.
Described lotus leaf was smoked 10 minutes above being placed in before use the lophatherum gracile of smouldering.
The present embodiment gained is protected liver dietotherapy Hot and sour cabbage carry out taste scoring experiment, evaluation through 50 people's mouthfeels and taste, there are 35 people to represent to like the taste of the present embodiment, there are 7 people to represent not like the taste of the present embodiment, all the other 8 people represent that the present embodiment taste is general, as seen, popular high to its mouthfeel of the present embodiment and taste acceptance level.
Claims (4)
1. preparation method who protects liver dietotherapy Hot and sour cabbage is characterized in that:
Comprise the following steps:
(1), get the fresh Chinese cabbage of 200-250 weight portion, except Lao Ye, cut away root, rinse chopping well;
(2), get 10-12 weight portion salt, then add the suitable quantity of water pickle making, the Chinese cabbage of chopping is put into salt solution compresses, salt solution will flood Chinese cabbage more than 5 centimeters, pickles 2-4 days the Chinese cabbage that must pickle under 20-30 ℃;
(3), with after 4-5 weight portion mung bean, 2-4 weight portion lotus seeds, 3-5 weight portion pawpaw, 1-2 weight portion pumpkin flower, 1-2 weight portion lily, 2-4 weight portion matrimony vine, 1-2 weight portion Momordica grosvenori, 2-4 weight portion brush-cherry seed, 1-2 weight portion mulberry fruit, the orange mixing of 1-2 weight portion, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, gained filtrate concentrate drying gets the nutrition extract standby;
The Chinese cabbage of (4), the 180-200 weight portion being pickled, 1-2 weight portion nutrition extract, 2-4 weight portion monosodium glutamate, 0.3-0.5 weight portion citric acid, 8-12 weight portion pimiento sauce, 15-18 weight portion millet green pepper mixing, put into altar sealing 15-20 days, namely get and protect liver dietotherapy Hot and sour cabbage.
2. a kind of preparation method who protects liver dietotherapy Hot and sour cabbage according to claim 1 is characterized in that: the described decocting of step (3) the operation triplicate that removes slag, the filtrate after being combined is carried out concentrate drying.
3. a kind of preparation method who protects liver dietotherapy Hot and sour cabbage according to claim 1 is characterized in that: described Chinese cabbage of pickling in operation chopping separates with the lotus leaf layering, and the Chinese cabbage of every 28-32 weight portion chopping is one deck.
4. a kind of preparation method who protects liver dietotherapy Hot and sour cabbage according to claim 3 is characterized in that: described lotus leaf is placed in before use the lophatherum gracile top of smouldering and smoked 10-15 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104629263A CN103082255A (en) | 2012-11-16 | 2012-11-16 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
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| CN2012104629263A CN103082255A (en) | 2012-11-16 | 2012-11-16 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519101A (en) * | 2013-10-29 | 2014-01-22 | 刘猛 | Preparation method for Chinese cabbage foodstuff |
| CN104323178A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Chinese cabbage pickling method |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN104605366A (en) * | 2014-12-31 | 2015-05-13 | 广州至信中药饮片有限公司 | Green vegetable herbal cuisine with ginseng, American ginseng, salviae miltiorrhizae, adenophora tetraphylla, radix glehniae and cordyceps sinensis, as well as preparation method of herbal cuisine |
| CN106820011A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | The method for salting of head dish |
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| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| CN102077959A (en) * | 2009-11-27 | 2011-06-01 | 宋晓东 | Preparation method of hot and sour Chinese cabbage |
| KR101076208B1 (en) * | 2011-06-20 | 2011-10-24 | 가나다푸드시스템(주) | Method for producing anthocyanin kimchi using red chinese cabbage and anthocyanin kimchi produced by the same method |
| CN102228214A (en) * | 2011-07-14 | 2011-11-02 | 吉林农业大学 | Fresh ginseng spicy cabbage and preparation method thereof |
| KR101172353B1 (en) * | 2010-04-19 | 2012-08-14 | 조민형 | Diet kimchi and Method for making of the same |
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- 2012-11-16 CN CN2012104629263A patent/CN103082255A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102077959A (en) * | 2009-11-27 | 2011-06-01 | 宋晓东 | Preparation method of hot and sour Chinese cabbage |
| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| KR101172353B1 (en) * | 2010-04-19 | 2012-08-14 | 조민형 | Diet kimchi and Method for making of the same |
| KR101076208B1 (en) * | 2011-06-20 | 2011-10-24 | 가나다푸드시스템(주) | Method for producing anthocyanin kimchi using red chinese cabbage and anthocyanin kimchi produced by the same method |
| CN102228214A (en) * | 2011-07-14 | 2011-11-02 | 吉林农业大学 | Fresh ginseng spicy cabbage and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519101A (en) * | 2013-10-29 | 2014-01-22 | 刘猛 | Preparation method for Chinese cabbage foodstuff |
| CN104323178A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Chinese cabbage pickling method |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN104605366A (en) * | 2014-12-31 | 2015-05-13 | 广州至信中药饮片有限公司 | Green vegetable herbal cuisine with ginseng, American ginseng, salviae miltiorrhizae, adenophora tetraphylla, radix glehniae and cordyceps sinensis, as well as preparation method of herbal cuisine |
| CN106820011A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | The method for salting of head dish |
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Application publication date: 20130508 |