CN103229971A - Preparing method of spicy cabbage bean product - Google Patents
Preparing method of spicy cabbage bean product Download PDFInfo
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- CN103229971A CN103229971A CN2013101489561A CN201310148956A CN103229971A CN 103229971 A CN103229971 A CN 103229971A CN 2013101489561 A CN2013101489561 A CN 2013101489561A CN 201310148956 A CN201310148956 A CN 201310148956A CN 103229971 A CN103229971 A CN 103229971A
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Abstract
The invention provides a preparing method of a spicy cabbage bean product. The preparing method comprises the following steps of: selecting 15kg of fresh green vegetables, removing broken leaves of the green vegetables, and washing the green vegetables with clean water; chopping: cutting the green vegetables into vegetable segments with the length of 3cm and the width of 2cm by a cutter, and placing the segmented green vegetables into a jar; placing 500g of salt, 15g of monosodium glutamate, 1500g of water, 500g of chili powder, 100g of ginger and 150g of garlic into the jar with the segmented vegetables, and then rubbing and stirring the segmented vegetables by hands; placing rubbed and stirred green vegetables in the jar for 24h at a specified temperature; and cutting 1.5kg of bean products into strips, and placing the strips into the green vegetables. The production method is researched on the basis of a traditional way and is simple and feasible, the production cost is low, the nutritive value is high, and the prepared spicy cabbage bean product is suitable for all-age people, tastes delicious and is beneficial for the health of a human body.
Description
Technical field
The present invention relates to a kind of old established firm's vegetable preparation method for many years, relate in particular to the preparation method of the big special flavor Tian jin cabbage pickled in sweet and sour bean product in a kind of west.
Background technology
Chinese cabbage contains the multiple nutrients material, is the important source of the necessary vitamin of human physiological activity, inorganic salts and edible cellulose.Chinese cabbage contains abundant calcium, and its calcium content is higher 5 times, higher 1.9 times than cucumber than tomato; Ascorbic acid (vitamin c) is higher 4 times, higher 1.4 times than tomato than cucumber; Carrotene is higher 1.8 times than cucumber.Chinese cabbage is the healthy food of pre-anti-cancer, diabetes and obesity.The scientific research institution that the U.S. one family specializes in cancer finds: " eating Chinese cabbage can give protection against cancer more ".Just on the books in for Compendium of Material Medica in Ancient Chinese, Chinese cabbage also has good medical value: the flat flavor of its property is sweet, can analgesic relieving restlessness, and the tonneau stomach has bowl spares to help digestion, and diuresis defaecation, removing heat from the lung to relieve cough, quenches one's thirst except the effect of miasma.Eat Chinese cabbage more, can play good skin care and beauty treatment effect.And bean product also contain rich in protein and multiple nutrients material, are one of necessary for human body food.
Summary of the invention
The purpose of this invention is to provide the preparation method of the big special flavor Tian jin cabbage pickled in sweet and sour bean product in a kind of west, this method simply should be gone, and is raw material with Chinese cabbage, wild cabbage, bean product mainly, cost of manufacture is low, old established firm for many years. and be of high nutritive value, all-ages, delicious taste, of great advantage to person health.
The preparation method of the big special flavor Tian jin cabbage pickled in sweet and sour bean product in a kind of west, it comprises the steps:
(1) selects 15 kilograms in fresh green vegetables, bad leaf is selected, clean up with clear water;
(2) blank: after green vegetables are cut into the dish section of long 3cm and wide 2cm with cutter, put into jar and be on the waiting list;
(3) to the jar of putting into the dish section, put into salt 500 grams, monosodium glutamate 15 grams, water 1500 grams, paprika 500 grams, ginger 100 grams and garlic 150 grams, rub and stir with hand;
(4) under assigned temperature, green vegetables were placed 24 hours in jar at least;
(5) bean product are cut into strip, and put among the green vegetables.
(6) add a certain amount of sesame paste behind the finished product.
The present invention further is set at: described green vegetables are Chinese cabbage or wild cabbage.
The present invention further is set to: the described time of rubbing and stirring is 30 minutes; Described assigned temperature is that 0 degree is to 25 degree.
The present invention further is set to: described bean product are dried bean curd; Described dried bean curd weight is 1.5 kilograms.
Advantage of the present invention is: selected raw material simply should be got, and cheap, and is simple to operate, and cost of manufacture is low, and nutritious, and excellent taste benefits to person health.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is done further explanation.
Specific embodiment 1
1, choose 15 kilograms in fresh Chinese cabbage, after bad leaf was selected, the fresh Chinese cabbage that will select with clear water cleaned up;
2, the Chinese cabbage of cleaning is cut into the dish section of long 3cm and wide 2cm with cutter after, put into altar in order to taking;
3, the Chinese cabbage that cuts is put into jar, put into salt 500 grams, monosodium glutamate 15 grams, water 1500 grams, paprika 500 grams, ginger 100 grams and garlic 150 grams, rub and stir with hand;
4, be under 25 degree in temperature, Chinese cabbage was placed in jar 24 hours;
5, bean product are cut into strip for 1.5 kilograms, and put among the Chinese cabbage.
6, add a certain amount of sesame paste behind the finished product.
It is preferably, described that Chinese cabbage is placed on the time of rubbing and stirring with hand in the jar is 30 minutes.
Preferably, described bean product are dried bean curd.
Specific embodiment 2
1, choose 15 kilograms of fresh wild cabbages, after bad leaf was selected, the fresh wild cabbage that will select with clear water cleaned up;
2, the wild cabbage of cleaning is cut into the dish section of long 3cm and wide 2cm with cutter after, put into jar and prepare against and take;
3, the wild cabbage that cuts is put into jar, put into salt 500 grams, monosodium glutamate 15 grams, water 1500 grams, paprika 500 grams, ginger 100 grams and garlic 150 grams, rub and stir with hand;
4, be under 25 degree in temperature, wild cabbage was placed in jar 24 hours;
5, bean product are cut into strip for 1.5 kilograms, and put among the wild cabbage.
6, add a certain amount of sesame paste behind the finished product.
It is preferably, described that wild cabbage is placed on the time of rubbing and stirring with hand in the jar is 30 minutes.
Preferably, described bean product are dried bean curd.
The above only is the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various changes and change, can and can adjust to some extent according to individual taste according to the amount of how many appropriate change salt of amount of green vegetables, water, paprika etc.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the preparation method of Tian jin cabbage pickled in sweet and sour bean product, it is characterized in that: it comprises the steps:
(1) selects 15 kilograms in fresh green vegetables, bad leaf is selected, clean up with clear water;
(2) blank: after green vegetables are cut into the dish section of long 3cm and wide 2cm with cutter, put into jar and be on the waiting list;
(3) to the jar of putting into the dish section, put into salt 500 grams, monosodium glutamate 15 grams, water 1500 grams, paprika 500 grams, ginger 100 grams and garlic 150 grams, rub and stir with hand;
(4) under assigned temperature, green vegetables were placed 24 hours in jar at least;
(5) bean product are cut into strip, and put among the green vegetables;
(6) add a certain amount of sesame paste behind the finished product.
2. the preparation method of a kind of Tian jin cabbage pickled in sweet and sour bean product according to claim 1, it is characterized in that: described green vegetables are Chinese cabbage or wild cabbage.
3. the preparation method of a kind of Tian jin cabbage pickled in sweet and sour bean product according to claim 1, it is characterized in that: the described time of rubbing and stirring is 30 minutes; Described assigned temperature is that 0 degree is to 25 degree.
4. the preparation method of a kind of Tian jin cabbage pickled in sweet and sour bean product according to claim 1, it is characterized in that: described bean product are dried bean curd, described dried bean curd weight is 1.5 kilograms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101489561A CN103229971A (en) | 2013-04-26 | 2013-04-26 | Preparing method of spicy cabbage bean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101489561A CN103229971A (en) | 2013-04-26 | 2013-04-26 | Preparing method of spicy cabbage bean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103229971A true CN103229971A (en) | 2013-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101489561A Pending CN103229971A (en) | 2013-04-26 | 2013-04-26 | Preparing method of spicy cabbage bean product |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (en) * | 1999-02-10 | 1999-09-08 | 刘大中 | Pickles of fermented soya beans |
| CN101084789A (en) * | 2006-06-08 | 2007-12-12 | 顾友恒 | Method for making sesame paste cowpea dish |
| CN101088389A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted vegetable with bean curd |
| CN101380090A (en) * | 2008-10-10 | 2009-03-11 | 孙继红 | Production method of pungent cabbage |
| CN101720900A (en) * | 2008-10-17 | 2010-06-09 | 孙大龙 | Method for preparing pickles |
| CN102524720A (en) * | 2010-11-12 | 2012-07-04 | 耿毅 | Spicy cabbage |
-
2013
- 2013-04-26 CN CN2013101489561A patent/CN103229971A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (en) * | 1999-02-10 | 1999-09-08 | 刘大中 | Pickles of fermented soya beans |
| CN101084789A (en) * | 2006-06-08 | 2007-12-12 | 顾友恒 | Method for making sesame paste cowpea dish |
| CN101088389A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted vegetable with bean curd |
| CN101380090A (en) * | 2008-10-10 | 2009-03-11 | 孙继红 | Production method of pungent cabbage |
| CN101720900A (en) * | 2008-10-17 | 2010-06-09 | 孙大龙 | Method for preparing pickles |
| CN102524720A (en) * | 2010-11-12 | 2012-07-04 | 耿毅 | Spicy cabbage |
Non-Patent Citations (4)
| Title |
|---|
| 张恩来: "《家庭凉拌菜盘盘鲜》", 31 October 2006, 江苏科学技术出版社 * |
| 王小刚等: "《轻松管家•实用生活窍门精选》", 31 October 2011, 凤凰出版社 * |
| 禹珍英: "《美味韩食》", 31 May 2008, 吉林科学出版社 * |
| 索良敏等: "《腌菜•酱菜•泡菜》", 31 March 2000, 河南科学技术出版社 * |
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Application publication date: 20130807 |