CN103082256A - Preparation method of anti-cancer and anti-aging pickled cabbage - Google Patents
Preparation method of anti-cancer and anti-aging pickled cabbage Download PDFInfo
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- CN103082256A CN103082256A CN2012104630294A CN201210463029A CN103082256A CN 103082256 A CN103082256 A CN 103082256A CN 2012104630294 A CN2012104630294 A CN 2012104630294A CN 201210463029 A CN201210463029 A CN 201210463029A CN 103082256 A CN103082256 A CN 103082256A
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Abstract
The invention discloses a preparation method of anti-cancer and anti-aging pickled cabbage. The preparation method comprises the following steps of: uniformly mixing 250-260 parts by weight of pickled cabbage, 1-2 parts by weight of nutritional extracts, 2-4 parts by weight of monosodium glutamate, 7-9 parts by weight of red camphor oil, 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 anti-cancer and anti-aging pickled cabbage. The anti-cancer and anti-aging pickled cabbage is crispy and delicious and has an anti-cancer and anti-aging dietary therapy effect; 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 of the anti-ageing wild cabbage pickles that give protection against cancer.
Background technology
Wild cabbage belongs to annual or 2 years these plants of sward that Cruciferae (Cruciferae) rape belongs to (Bras-sica), is one of our important vegetables.External in originating in except cabbage mustard, it is littoral that each mutation of wild cabbage all originates from Mediterranean to the North Sea.Just cultivation to some extent of ancient Rome and Greece people before 4000 ~ 4500 years.The material that wild cabbage is applied to the salted ﹠ preserved vegetable field is seldom arranged, and the wild cabbage cure foods lack the health-care effect of health preserving dietotherapy more.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the anti-ageing wild cabbage pickles of anti-cancer of the dietary function that has simultaneously a health care crisp, fragrant and pleasant to taste.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of the anti-ageing wild cabbage pickles that give protection against cancer is characterized in that:
Comprise the following steps:
(1) get the fresh wild cabbage of 300-350 weight portion, except Lao Ye, cut away root, rinse chopping well;
(2) get 15-17 weight portion salt, then add the suitable quantity of water pickle making, the wild cabbage of chopping is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 60-65 hour the wild cabbage that must pickle under 20-30 ℃;
(3), with after 1-2 weight portion purple perilla seed, the 2-4 weight portion root of kudzu vine, 5-7 weight portion purslane, 1-3 weight portion roselle, 2-4 weight portion moutan bark, 2-4 weight portion pawpaw, 3-5 weight portion radix polygonati officinalis, 1-2 weight portion gynostemma pentaphylla, 1-2 weight portion sanchi flower, 1-2 weight portion sweet osmanthus mixing, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, gained filtrate concentrate drying gets the nutrition extract standby;
(4), the wild cabbage of the 250-260 weight portion being pickled, 1-2 weight portion nutrition extract, 2-4 weight portion monosodium glutamate, 7-9 weight portion chilli oil, 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 the anti-ageing wild cabbage pickles of anti-cancer.
The preparation method of described a kind of anti-ageing wild cabbage pickles that give protection against cancer 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.
The preparation method of described a kind of anti-ageing wild cabbage pickles that give protection against cancer is characterized in that: described pickling in operation separates wild cabbage with the lotus leaf layering, and the fresh wild cabbage of every 48-52 weight portion is one deck.
The preparation method of described a kind of anti-ageing wild cabbage pickles that give protection against cancer 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: have anticancer anti-old dietary function when the present invention is crisp, fragrant and pleasant to taste, 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 of the anti-ageing wild cabbage pickles that give protection against cancer,
Comprise the following steps:
(1) get the 300 fresh wild cabbages of weight portion, except Lao Ye, cut away root, rinse chopping well;
(2) get 15 weight portion salt, then add the suitable quantity of water pickle making, the wild cabbage of chopping is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 60 hours the wild cabbage that must pickle under 20 ℃;
(3), with after 2 weight portion purple perilla seeds, the 4 weight portion roots of kudzu vine, 7 weight portion purslanes, 3 weight portion roselles, 4 weight portion moutan barks, 4 weight portion pawpaws, 5 weight portion radix polygonati officinalis, 2 weight portion gynostemma pentaphylla, 1 weight portion sanchi flower, 2 weight portion sweet osmanthus mixings, 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;
(4), the wild cabbage of 260 weight portions (kg) being pickled, 1 weight portion nutrition extract, 4 weight portion monosodium glutamates, 9 weight portion chilli oil, 0.5 weight portion citric acid, 12 weight portion pimiento sauce, 15 weight portion millet greens pepper, mixing, put into altar sealing 20 days, namely get the anti-ageing wild cabbage pickles of anti-cancer.
Described pickling in operation separates wild cabbage with the lotus leaf layering, every 50 fresh wild cabbages of weight portion are one deck.
Described lotus leaf was smoked 10 minutes above being placed in before use the lophatherum gracile of smouldering.
The anti-ageing wild cabbage pickles of the present embodiment gained anti-cancer are carried out taste scoring experiment, evaluation through 50 people's mouthfeels and taste, there are 36 people to represent to like the taste of the present embodiment, there are 8 people to represent not like the taste of the present embodiment, all the other 6 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)
- One kind the anti-cancer anti-ageing wild cabbage pickles the preparation method, it is characterized in that:Comprise the following steps:(1) get the fresh wild cabbage of 300-350 weight portion, except Lao Ye, cut away root, rinse chopping well;(2) get 15-17 weight portion salt, then add the suitable quantity of water pickle making, the wild cabbage of chopping is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 60-65 hour the wild cabbage that must pickle under 20-30 ℃;(3), with after 1-2 weight portion purple perilla seed, the 2-4 weight portion root of kudzu vine, 5-7 weight portion purslane, 1-3 weight portion roselle, 2-4 weight portion moutan bark, 2-4 weight portion pawpaw, 3-5 weight portion radix polygonati officinalis, 1-2 weight portion gynostemma pentaphylla, 1-2 weight portion sanchi flower, 1-2 weight portion sweet osmanthus mixing, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, gained filtrate concentrate drying gets the nutrition extract standby;(4), the wild cabbage of the 250-260 weight portion being pickled, 1-2 weight portion nutrition extract, 2-4 weight portion monosodium glutamate, 7-9 weight portion chilli oil, 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 the anti-ageing wild cabbage pickles of anti-cancer.
- 2. the preparation method of a kind of anti-ageing wild cabbage pickles that give protection against cancer 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. the preparation method of a kind of anti-ageing wild cabbage pickles that give protection against cancer according to claim 1, it is characterized in that: described pickling in operation separates wild cabbage with the lotus leaf layering, and the fresh wild cabbage of every 48-52 weight portion is one deck.
- 4. the preparation method of a kind of anti-ageing wild cabbage pickles that give protection against cancer 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463029.4A CN103082256B (en) | 2012-11-16 | 2012-11-16 | Preparation method of anti-cancer and anti-aging pickled cabbage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210463029.4A CN103082256B (en) | 2012-11-16 | 2012-11-16 | Preparation method of anti-cancer and anti-aging pickled cabbage |
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| CN103082256A true CN103082256A (en) | 2013-05-08 |
| CN103082256B CN103082256B (en) | 2015-01-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315249A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-care rose pickled orychophragmus violaceus |
| CN104431897A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Pickled gracilaria lemaneiformis and preparation method thereof |
| CN104886277A (en) * | 2015-05-26 | 2015-09-09 | 合肥市龙乐食品有限公司 | Seasoning capsicol helpful for reducing cholesterol and processing method thereof |
| CN105661422A (en) * | 2016-02-22 | 2016-06-15 | 杨在侠 | String bean pickled vegetables capable of improving immunity and preparation method thereof |
| CN105661421A (en) * | 2016-02-22 | 2016-06-15 | 杨在侠 | Pickled jerusalem artichoke for treating diabetes and making method thereof |
| CN105685864A (en) * | 2016-01-13 | 2016-06-22 | 广德原野水果种植家庭农场 | Pickling method of flavored grape peel |
| CN105707786A (en) * | 2016-02-22 | 2016-06-29 | 杨在侠 | Sagittaria sagittifolia pickled vegetables and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189049A (en) * | 1998-12-28 | 2000-07-11 | Yoshio Inoue | Production of low salt pickles having good flavor and high nutritious value |
| CN101664144A (en) * | 2009-09-09 | 2010-03-10 | 辛保山 | Kimchi and preparation method thereof |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210463029.4A patent/CN103082256B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189049A (en) * | 1998-12-28 | 2000-07-11 | Yoshio Inoue | Production of low salt pickles having good flavor and high nutritious value |
| CN101664144A (en) * | 2009-09-09 | 2010-03-10 | 辛保山 | Kimchi and preparation method thereof |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315249A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-care rose pickled orychophragmus violaceus |
| CN104431897A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Pickled gracilaria lemaneiformis and preparation method thereof |
| CN104886277A (en) * | 2015-05-26 | 2015-09-09 | 合肥市龙乐食品有限公司 | Seasoning capsicol helpful for reducing cholesterol and processing method thereof |
| CN105685864A (en) * | 2016-01-13 | 2016-06-22 | 广德原野水果种植家庭农场 | Pickling method of flavored grape peel |
| CN105661422A (en) * | 2016-02-22 | 2016-06-15 | 杨在侠 | String bean pickled vegetables capable of improving immunity and preparation method thereof |
| CN105661421A (en) * | 2016-02-22 | 2016-06-15 | 杨在侠 | Pickled jerusalem artichoke for treating diabetes and making method thereof |
| CN105707786A (en) * | 2016-02-22 | 2016-06-29 | 杨在侠 | Sagittaria sagittifolia pickled vegetables and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN103082256B (en) | 2015-01-28 |
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