CN103416701A - Delicious cabbage curing method - Google Patents
Delicious cabbage curing method Download PDFInfo
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- CN103416701A CN103416701A CN2013103002748A CN201310300274A CN103416701A CN 103416701 A CN103416701 A CN 103416701A CN 2013103002748 A CN2013103002748 A CN 2013103002748A CN 201310300274 A CN201310300274 A CN 201310300274A CN 103416701 A CN103416701 A CN 103416701A
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Abstract
The invention provides a delicious cabbage curing method and relates to the technical field of curing food. The method comprises the following steps: high-quality high-stem cabbages are carefully selected as main ingredient firstly; after 70% to 90% of leaves are removed, the cabbages are cut into sections, and washed cleanly, and then put into a jar for first curing after moisture is drained; the cabbages cured for the first time are put into a dewaterer for first dehydration, and 60% to 70% of moisture is removed; the cabbages dehydrated for the first time is cured for the second time, a layer of cabbages is put, then a layer of salt is scattered on the cabbages during curing, and the proportion of the cabbages to salt is 100 to 4; a stone is adopted to compacted the jar after the cabbages are put well; the cabbages are fished out for standby application after cured for one month; cabbages cured for the second time are dehydrated for the second time so as to remove salt, and 10% of moisture is removed; then the cabbages are fished out for standby application, and the cabbages dehydrated for the second time can be eaten by adding seasoning and stirring uniformly and canning. The delicious cabbage cured through the delicious cabbage curing method has good tastes, is not sour, has no chemical additives, and can be stored for 12 months under normal temperature, and the preparation method is simple and convenient for operation.
Description
Technical field
The present invention relates to the curing food technical field, be specifically related to the method for salting of a kind of caraway.
Background technology
Caraway is common pickles on dining table, generally with Chinese cabbage, prepares.Chinese cabbage is one of modal crops, and nutritive value is abundant, take its caraway of making as raw material to be loved by the people.The method for salting of caraway is varied, the raw material adopted is also varied, the raw material adopted has radish, capsicum, Chinese cabbage, garlic etc., in the process of pickling, temperature will be below l00 ℃, the raw material chosen is cleaned up, naturally drain, then add water, salt, vinegar, fennel and other condiment are stirred, refill into the interior steady and sure press seal of cylinder, about l0 days can be ripe, if this fragrant Lay adds various condiment inhomogeneous in curing process, inharmonious, can cause the caraway of whole cylinder spoiled or rotten, the order of the auxiliary material successively added in the process of pickling is also very important, directly have influence on the aquatic foods of the crisp and taste of the green grass or young crops of caraway, beautiful etc.The application sums up experience for many years, draws a kind of method for salting preferably, therefore propose the application.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method simple, does not contain the method for salting of the caraway of additive.
Technical problem to be solved by this invention realizes by the following technical solutions:
The method for salting of a kind of caraway, by pickling for twice, twice dehydration, can be good at removing the blue or green bud taste of dish, comprises the following methods step,
1) selected high bar Chinese cabbage fresh, high-quality is major ingredient, removes impurity and root, after then the leaf of 70-90% being extractd, cut into chunks and clean up drain stand-by;
2) major ingredient cleaned up in step 1) put into to cylinder and pickle for the first time, adopt while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:6, put the rear stone compacting of using well, pickle after 4-5 hour, pull out stand-by;
3) by step 2) in dish after pickling for the first time put into dewaterer and dewater for the first time, slough the moisture of 60-70%, experienced master worker feels and clenches a dish with hand by moisture do not have moisture to flow out and get final product by feel, then pull out stand-by;
4) dish after dehydration for the first time in step 3) pickled for the second time, adopted while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:4, put the rear stone compacting of using well, pickle after 1 month, pull out stand-by; At this moment dish has salted down, and inside has also entered salinity;
5) dish after pickling for the second time in step 4) is carried out to the second dehydration, mainly for desalination, slough 10% moisture and get final product, then pull out stand-by;
6) in step 5) the dish after dehydration for the second time to add the condiments such as capsicum, rapeseed oil, white sugar, monosodium glutamate, garlic, ginger, sesame, anise to mix tinning thoroughly be edible.
The invention has the beneficial effects as follows: the caraway that the present invention pickles has delicious, does not turn sour, and does not contain chemical addition agent, under normal temperature, can preserve 12 months, and the preparation method is simple, convenient operation.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The method for salting of a kind of caraway, by pickling for twice, twice dehydration, can be good at removing the blue or green bud taste of dish, comprises the following methods step,
1) selected high bar Chinese cabbage fresh, high-quality is major ingredient, removes impurity and root, after then the leaf of 70-90% being extractd, cut into chunks and clean up drain stand-by;
2) major ingredient cleaned up in step 1) put into to cylinder and pickle for the first time, adopt while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:6, put the rear stone compacting of using well, pickle after 4-5 hour, pull out stand-by;
3) by step 2) in dish after pickling for the first time put into dewaterer and dewater for the first time, slough the moisture of 60-70%, experienced master worker feels and clenches a dish with hand by moisture do not have moisture to flow out and get final product by feel, then pull out stand-by;
4) dish after dehydration for the first time in step 3) pickled for the second time, adopted while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:4, put the rear stone compacting of using well, pickle after 1 month, pull out stand-by; At this moment dish has salted down, and inside has also entered salinity;
5) dish after pickling for the second time in step 4) is carried out to the second dehydration, mainly for desalination, slough 10% moisture and get final product, then pull out stand-by;
6) in step 5) the dish after dehydration for the second time to add the condiments such as capsicum, rapeseed oil, white sugar, monosodium glutamate, garlic, ginger, sesame, anise to mix tinning thoroughly be edible.
The present invention can pickle under the environment of 20-30 ℃, and the raw material of general selected 100 jin need to be sloughed the moisture of 75 jin of left and right, finally obtains the finished product dish of 25 jin of left and right.
Nutrient component meter is as follows:
| Project | Every 100g | Nutrition reference value % |
| Energy | 371 kilojoules (KJ) | 4% |
| Protein | 0.9g | 2% |
| Fat | 5.2g | 9% |
| Carbohydrate | 20.4g | 82% |
| Sodium | 1900 milligrams | 95% |
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. the method for salting of a caraway is characterized in that: comprise the following methods step,
1) selected high bar Chinese cabbage fresh, high-quality is major ingredient, removes impurity and root, after then the leaf of 70-90% being extractd, cut into chunks and clean up drain stand-by;
2) major ingredient cleaned up in step 1) put into to cylinder and pickle for the first time, adopt while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:6, put the rear stone compacting of using well, pickle after 4-5 hour, pull out stand-by;
3) by step 2) in dish after pickling for the first time put into dewaterer and dewater for the first time, slough the moisture of 60-70%, then pull out stand-by;
4) dish after dehydration for the first time in step 3) pickled for the second time, adopted while pickling and put one deck dish and spread one deck salt, and the ratio of dish and salt is 100:4, put the rear stone compacting of using well, pickle after 1 month, pull out stand-by;
5) dish after pickling for the second time in step 4) is carried out to the second dehydration, mainly for desalination, slough 10% moisture and get final product, then pull out stand-by;
6) in step 5) the dish after dehydration for the second time to add condiments to mix tinning thoroughly be edible.
2. the method for salting of a kind of caraway according to claim 1, it is characterized in that: described condiments is selected capsicum, rapeseed oil, white sugar, monosodium glutamate, garlic, ginger, sesame, anise.
3. the method for salting of a kind of caraway according to claim 1, it is characterized in that: the described temperature of pickling for the first time and pickling for the second time is under the environment of 20-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103002748A CN103416701A (en) | 2013-07-17 | 2013-07-17 | Delicious cabbage curing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103002748A CN103416701A (en) | 2013-07-17 | 2013-07-17 | Delicious cabbage curing method |
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| CN2013103002748A Pending CN103416701A (en) | 2013-07-17 | 2013-07-17 | Delicious cabbage curing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907866A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated and dried spicy cabbage chips |
| CN105361063A (en) * | 2015-12-02 | 2016-03-02 | 李二红 | Processing method of wild vegetables |
| CN105410761A (en) * | 2015-11-20 | 2016-03-23 | 石台县小菜一碟农产品有限公司 | Canned flavored caraway and preparation method thereof |
| CN107969657A (en) * | 2017-12-27 | 2018-05-01 | 高翔 | Spicy celery caraway and preparation method thereof |
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| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN101617805A (en) * | 2008-07-04 | 2010-01-06 | 张诗虎 | Method for preparing delicious vegetable |
| CN102266029A (en) * | 2011-07-27 | 2011-12-07 | 贵州省独山盐酸菜有限公司 | Production method of salted and pickled vegetables |
| CN102334663A (en) * | 2010-07-23 | 2012-02-01 | 童秋法 | Preparation method of low salt fermented dry vegetable |
| CN102630902A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Hot vegetable pot and preparation method thereof |
| CN102960665A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Production method of transparently packaged tuber mustard |
| CN103141797A (en) * | 2013-04-03 | 2013-06-12 | 芜湖市姜记酱菜有限公司 | Delicious pickle and preparation method thereof |
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2013
- 2013-07-17 CN CN2013103002748A patent/CN103416701A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN101617805A (en) * | 2008-07-04 | 2010-01-06 | 张诗虎 | Method for preparing delicious vegetable |
| CN102334663A (en) * | 2010-07-23 | 2012-02-01 | 童秋法 | Preparation method of low salt fermented dry vegetable |
| CN102266029A (en) * | 2011-07-27 | 2011-12-07 | 贵州省独山盐酸菜有限公司 | Production method of salted and pickled vegetables |
| CN102630902A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Hot vegetable pot and preparation method thereof |
| CN102960665A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Production method of transparently packaged tuber mustard |
| CN103141797A (en) * | 2013-04-03 | 2013-06-12 | 芜湖市姜记酱菜有限公司 | Delicious pickle and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907866A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated and dried spicy cabbage chips |
| CN105410761A (en) * | 2015-11-20 | 2016-03-23 | 石台县小菜一碟农产品有限公司 | Canned flavored caraway and preparation method thereof |
| CN105361063A (en) * | 2015-12-02 | 2016-03-02 | 李二红 | Processing method of wild vegetables |
| CN107969657A (en) * | 2017-12-27 | 2018-05-01 | 高翔 | Spicy celery caraway and preparation method thereof |
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Application publication date: 20131204 |