CN103637128A - Savory hot sauce celery cabbage and preparation method thereof - Google Patents
Savory hot sauce celery cabbage and preparation method thereof Download PDFInfo
- Publication number
- CN103637128A CN103637128A CN201310506744.6A CN201310506744A CN103637128A CN 103637128 A CN103637128 A CN 103637128A CN 201310506744 A CN201310506744 A CN 201310506744A CN 103637128 A CN103637128 A CN 103637128A
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- Prior art keywords
- sauce
- savory
- preparation
- celery cabbage
- chinese cabbage
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention discloses a savory hot sauce celery cabbage and a preparation method thereof. The savory hot sauce celery cabbage is composed of celery cabbage, spinach, edible amaranth, onion, bitter gourd, eruca sativa mill, purple perilla, codonopsis pilosula, radix astragali, momordica grosvenori, adenophora stricta, fresh ginger, fresh red pepper, garlic, white granulated sugar, white spirit, tea seed oil, mature vinegar, table salt, pepper powder, soybean paste, sweet bean sauce and other raw materials. The savory hot sauce celery cabbage has the beneficial effects that the prepared savory hot sauce celery cabbage has simple and environmental-protection preparation technology, short sauce preparation time and low salt content, is added with various traditional Chinese medicine ingredients, has the nutrition and health care functions, and is beneficial to health.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of fragrant thick chilli sauce Chinese cabbage and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: fragrant thick chilli sauce Chinese cabbage is comprised of the raw material of following weight portion: Chinese cabbage 180-185, spinach 30-32, three-coloured amaranth 40-45, onion 40-45, balsam pear 14-15, mustard 20-22 rues, purple perilla 14-15, Radix Codonopsis 2-3, Radix Astragali 1-2, Momordica grosvenori 2-3, the root of straight ladybell 1-2, ginger 15-16, bright red hot pepper 23-25, garlic 12-15, white granulated sugar 18-20, white wine 30-34, tea-seed oil 24-26, mature vinegar 10-12, salt 28-32, pepper powder 12-14, soya sauce 30-35, sweet fermented flour sauce 70-75, nourishing additive agent 5-6, water is appropriate.Wherein nourishing additive agent is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Laoyin tea 10-12, wheat embryo 2-3, grape pip 3-4, dendrobium candidum 5-6, yellow rice wine 7-8, American ginseng 1-2, Hance Brandisia Herb 5-6, coix seed oil 1-2, HERBA EPIMEDII 3-4, Ji Songrong 10-12, water are appropriate.
Fragrant thick chilli sauce Chinese cabbage preparation process of the present invention is carried out according to the following steps:
(1) Chinese cabbage, spinach, three-coloured amaranth, onion, balsam pear, the mustard that rues, purple perilla are cleaned and are cut little fourth, and ginger, bright red hot pepper, garlic are minced, and add salt, white wine, mature vinegar to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) Radix Codonopsis, the Radix Astragali, Momordica grosvenori, the root of straight ladybell add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b, soya sauce, sweet fermented flour sauce mix, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix tea-seed oil, sub-bottle packaging.
In addition, the preparation method of nourishing additive agent is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: the fragrant thick chilli sauce Chinese cabbage making, the simple environmental protection of manufacture craft, the sauce time processed is short, and low salinity adds plurality of Chinese composition, has the effect of nutrition and health care, good for health.
The specific embodiment
Fragrant thick chilli sauce Chinese cabbage, is comprised of the raw material of following weight portion (kg):
Chinese cabbage 180, spinach 30, three-coloured amaranth 45, onion 45, balsam pear 14, the mustard 22 that rues, purple perilla 15, Radix Codonopsis 3, the Radix Astragali 2, Momordica grosvenori 3, the root of straight ladybell 1, ginger 16, bright red hot pepper 25, garlic 15, white granulated sugar 20, white wine 30, tea-seed oil 25, mature vinegar 12, salt 30, pepper powder 14, soya sauce 30, sweet fermented flour sauce 75, nourishing additive agent 6, water are appropriate.
Wherein nourishing additive agent is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Laoyin tea 10, wheat embryo 3, grape pip 4, dendrobium candidum 6, yellow rice wine 8, American ginseng 2, Hance Brandisia Herb 6, coix seed oil 2, HERBA EPIMEDII 4, Ji Songrong 12, water are appropriate.
Preparation method, comprises the steps:
(1) Chinese cabbage, spinach, three-coloured amaranth, onion, balsam pear, the mustard that rues, purple perilla are cleaned and are cut little fourth, and ginger, bright red hot pepper, garlic are minced, and add salt, white wine, mature vinegar to pickle 4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) Radix Codonopsis, the Radix Astragali, Momordica grosvenori, the root of straight ladybell add 5 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b, soya sauce, sweet fermented flour sauce mix, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2 times;
(5) sauce system was pulled out and is evenly admixed tea-seed oil after 10 days, sub-bottle packaging.
In addition, the preparation method of nourishing additive agent is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a fragrant thick chilli sauce Chinese cabbage, it is characterized in that, by the raw material of following weight portion, formed: Chinese cabbage 180-185, spinach 30-32, three-coloured amaranth 40-45, onion 40-45, balsam pear 14-15, the mustard 20-22 that rues, purple perilla 14-15, Radix Codonopsis 2-3, Radix Astragali 1-2, Momordica grosvenori 2-3, the root of straight ladybell 1-2, ginger 15-16, bright red hot pepper 23-25, garlic 12-15, white granulated sugar 18-20, white wine 30-34, tea-seed oil 24-26, mature vinegar 10-12, salt 28-32, pepper powder 12-14, soya sauce 30-35, sweet fermented flour sauce 70-75, nourishing additive agent 5-6, water are appropriate.
2. according to the preparation method of the fragrant thick chilli sauce Chinese cabbage described in claim l, it is characterized in that: comprise the steps:
(1) Chinese cabbage, spinach, three-coloured amaranth, onion, balsam pear, the mustard that rues, purple perilla are cleaned and are cut little fourth, and ginger, bright red hot pepper, garlic are minced, and add salt, white wine, mature vinegar to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) Radix Codonopsis, the Radix Astragali, Momordica grosvenori, the root of straight ladybell add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b, soya sauce, sweet fermented flour sauce mix, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix tea-seed oil, sub-bottle packaging.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Laoyin tea 10-12, wheat embryo 2-3, grape pip 3-4, dendrobium candidum 5-6, yellow rice wine 7-8, American ginseng 1-2, Hance Brandisia Herb 5-6, coix seed oil 1-2, HERBA EPIMEDII 3-4, Ji Songrong 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506744.6A CN103637128A (en) | 2013-10-25 | 2013-10-25 | Savory hot sauce celery cabbage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506744.6A CN103637128A (en) | 2013-10-25 | 2013-10-25 | Savory hot sauce celery cabbage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637128A true CN103637128A (en) | 2014-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310506744.6A Pending CN103637128A (en) | 2013-10-25 | 2013-10-25 | Savory hot sauce celery cabbage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397638A (en) * | 2014-11-20 | 2015-03-11 | 陈光文 | Spicy preserved vegetable and preparation method thereof |
| CN105053924A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Nutritional pickled cabbage and production method thereof |
-
2013
- 2013-10-25 CN CN201310506744.6A patent/CN103637128A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397638A (en) * | 2014-11-20 | 2015-03-11 | 陈光文 | Spicy preserved vegetable and preparation method thereof |
| CN105053924A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Nutritional pickled cabbage and production method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |
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| WD01 | Invention patent application deemed withdrawn after publication |