CN103584035A - Household cabbage prickling method - Google Patents
Household cabbage prickling method Download PDFInfo
- Publication number
- CN103584035A CN103584035A CN201310601488.9A CN201310601488A CN103584035A CN 103584035 A CN103584035 A CN 103584035A CN 201310601488 A CN201310601488 A CN 201310601488A CN 103584035 A CN103584035 A CN 103584035A
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- CN
- China
- Prior art keywords
- cabbages
- tank
- chinese cabbage
- water
- cylinder
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a cabbage deep processing technology, in particular to a technology for pickling cabbages into tasty and refreshing pickled cabbages containing no food additive and preservative. The technology comprises the following steps: 1, properly selecting medium-well cabbages; 2 drying the cabbages in the sun until the outer leaves of the cabbages are not crisp and begin withering; 3, thoroughly cleaning and sterilizing a tank for pickling the cabbages and tank pressing stone; 4, uniformly scattering salt on easy layer of cabbages, with the usage amount of salt being 2% that of the cabbages, and after the cabbages are placed well, pressing the cabbages on the top layer with the tank pressing stone with the weight of 40-50k; 5, filling the tank with cabbages 3-5cm above the rim of the tank, adding water on the second and third days when the cabbages are below the rim of the tank according to temperature conditions until the cabbages are covered with water, and then sealing the opening of the tank with a very thin plastic film, with the film attached to the water ; 6, flattening the plastic film for sealing the opening of the tank along the water at any time because bubbles are produced in the tank in the fermentation process, wherein the proper fermentation temperature is 8-15 DEG C, and homemade prickled cabbages need to be prickled fully within more than one and a half month before being eaten.
Description
Technical field
The present invention relates to Chinese cabbage deep process technology, specifically a kind of technology of Chinese cabbage being pickled into the tasty and refreshing sauerkraut that does not add any food additives, anticorrisive agent.
Background technology
Sauerkraut is the fermented vegetable that northern China resident likes, refers to fermented pickled Chinese cabbage, and fermented pickled Chinese cabbage belongs to a kind of of sauerkraut, mainly with Chinese cabbage, it is raw material, in autumn and winter, salt down routed, sauerkraut is with a long history in China, the conventional method routed sauerkraut that salts down, make simple, the sauerkraut fermenting easily stores, instant, and China lacks the northern resident of fresh vegetables winter, using salting down, burst sauerkraut as a kind of preservation of vegetables means, continue up to now.
Summary of the invention
The first step: select dish
Select eight, nine minutes ripe Chinese cabbage to be advisable.
Second step: shine dish
Chinese cabbage appearance is shone not crisp, starts to beat listless just passable.
The 3rd step: cleaning and the sterilization of pickled vegetable jar and cylinder pressure stone
Pickling sauerkraut must not be used plastic containers, Porcelain Jar preferably, and cylinder pressure stone is preferably selected granite or green stone.Cylinder and cylinder pressure Shishou for sauerkraut first will thoroughly clean up.White wine sterilization pickled vegetable jar and cylinder pressure stone that home-use 75% alcohol or 65 degree are above.After pickled vegetable jar and cylinder pressure stone thoroughly clean up, dry, with new towel dip in alcohol or white wine repeatedly wiping pickled vegetable jar inner side, cylinder along and cylinder pressure stone.
The 4th step: enter cylinder
More than of Chinese cabbages turn-take from level to level and set in fact, between dish and dish, do not interspace, and dish can cut greatly half, and one deck dish one deck salt sprinkles evenly, and the consumption of salt is 2% of Chinese cabbage weight, after setting on top layer Chinese cabbage the cylinder pressure stone of the about 40-50 jin of ballast.
The 5th step: envelope cylinder
Much cylinders how much Chinese cabbage that just salts down, Chinese cabbage is preferably filled and surpasses cylinder along 3-5cm, according to temperature conditions, within the second, three day, adds water lower than cylinder edge time when Chinese cabbage, and water must not have Chinese cabbage.After adding water, will seal cylinder mouth with a very thin plastic foil, film will be paved at surface of water.
The 6th step: fermentation
In sweat, in cylinder, can produce bubble, at any time that the plastic foil of sealing cylinder mouth is floating at surface of water.Suitable fermentation temperature is 8-15 ℃; Can not be lower than 5 ℃, temperature is too low, is unfavorable for sauerkraut souring.Too high, sauerkraut easily rots.The sauerkraut that oneself salts down the one and a half months rear edible that salts down above that salts down.Sauerkraut after pickled is preferably in one and a half months and has eaten with interior, if wanting to continue ediblely can pull out, cuts and is placed in refrigerator freezingly, takes out and do not need to clean when wanting to eat, and the taste of directly cooking is better.
The specific embodiment
Select 100 jin, washed Chinese cabbage, in lunar calendar the tenth day of lunar month in November day, at oneself, individual workship pickle.
1, shine dish
Chinese cabbage appearance is shone not crisp, starts to beat listless just passable.
2, cleaning and the sterilization of pickled vegetable jar and cylinder pressure stone
Porcelain Jar and granite cylinder pressure stone are thoroughly cleaned up to the alcohol disinfecting pickled vegetable jar with 75% and cylinder pressure stone.After pickled vegetable jar and cylinder pressure stone thoroughly clean up, dry, with new towel, dip in alcohol wiping pickled vegetable jar inner side, cylinder edge and cylinder pressure stone repeatedly.
3, enter cylinder
More than of Chinese cabbages turn-take from level to level and set in fact, between dish and dish, do not interspace, and dish can cut greatly half, and one deck dish one deck salt sprinkles evenly, and puts into two jin of salt, after setting on top layer Chinese cabbage the cylinder pressure stone of approximately 50 jin of ballasts.
4, envelope cylinder.
Claims (6)
1. select eight, nine minutes ripe Chinese cabbage to be advisable.
2. Chinese cabbage appearance is shone not crisply, starts to beat listless just passable.
3. cylinder and the cylinder pressure Shishou for sauerkraut first will thoroughly clean up and sterilize.
4. one deck dish one deck salt sprinkles evenly, and the consumption of salt is 2% of Chinese cabbage weight, after setting on top layer Chinese cabbage the cylinder pressure stone of the about 40-50 jin of ballast.
5. Chinese cabbage is filled and surpasses cylinder along 3-5cm, according to temperature conditions, within the second, three day, adds water lower than cylinder edge time when Chinese cabbage, and water will not have Chinese cabbage.After adding water, will seal cylinder mouth with a very thin plastic foil, film will be paved at surface of water.
6. in sweat, in cylinder, can produce bubble, at any time that the plastic foil of sealing cylinder mouth is floating at surface of water.Suitable fermentation temperature is 8-15 ℃.The sauerkraut that oneself salts down the one and a half months rear edible that salts down above that salts down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310601488.9A CN103584035A (en) | 2013-11-14 | 2013-11-14 | Household cabbage prickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310601488.9A CN103584035A (en) | 2013-11-14 | 2013-11-14 | Household cabbage prickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584035A true CN103584035A (en) | 2014-02-19 |
Family
ID=50074521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310601488.9A Pending CN103584035A (en) | 2013-11-14 | 2013-11-14 | Household cabbage prickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584035A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187507A (en) * | 2014-07-11 | 2014-12-10 | 长春市朱老六食品股份有限公司 | Pickling method for improving sauerkraut quality |
| CN105707788A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Pickle preparation method |
| CN106820001A (en) * | 2015-12-07 | 2017-06-13 | 王玉国 | A kind of preparation method of brown sugar bacterium sauerkraut |
| CN114680313A (en) * | 2022-04-03 | 2022-07-01 | 王瑞霞 | Making method of multi-seed vegetable acid |
-
2013
- 2013-11-14 CN CN201310601488.9A patent/CN103584035A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187507A (en) * | 2014-07-11 | 2014-12-10 | 长春市朱老六食品股份有限公司 | Pickling method for improving sauerkraut quality |
| CN106820001A (en) * | 2015-12-07 | 2017-06-13 | 王玉国 | A kind of preparation method of brown sugar bacterium sauerkraut |
| CN105707788A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Pickle preparation method |
| CN114680313A (en) * | 2022-04-03 | 2022-07-01 | 王瑞霞 | Making method of multi-seed vegetable acid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |