CN103750230A - Chinese sauerkraut pickling method - Google Patents
Chinese sauerkraut pickling method Download PDFInfo
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- CN103750230A CN103750230A CN201410035632.1A CN201410035632A CN103750230A CN 103750230 A CN103750230 A CN 103750230A CN 201410035632 A CN201410035632 A CN 201410035632A CN 103750230 A CN103750230 A CN 103750230A
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- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000005554 pickling Methods 0.000 title abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 47
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 241000894006 Bacteria Species 0.000 claims abstract description 46
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
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- 238000000855 fermentation Methods 0.000 claims abstract description 22
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- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 238000009938 salting Methods 0.000 claims description 24
- 235000021574 pickled cabbage Nutrition 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 9
- 244000005700 microbiome Species 0.000 claims description 6
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- 150000007524 organic acids Chemical class 0.000 abstract description 4
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- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- -1 nitrite amine Chemical class 0.000 abstract description 3
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- 235000012041 food component Nutrition 0.000 abstract 2
- 229910021529 ammonia Inorganic materials 0.000 abstract 1
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- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
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- 206010019233 Headaches Diseases 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 108010061951 Methemoglobin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
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- 230000036952 cancer formation Effects 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
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Images
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a Chinese sauerkraut pickling method which is characterized by comprising the steps of preparing vegetables, heating the vegetables, quickly cooling and drying the vegetables, putting the vegetables into a pot, adding water, adding vitamin C, adding lactic acid bacteria, compacting, fermenting in the pot and the like. According to the Chinese sauerkraut pickling method, the pickling time is short; nutritional components of the original Chinese cabbages are furthest retained; Chinese sauerkraut is enriched with the nutritional substances such as the vitamin C, ammonia acid, organic acid and dietary fibers; by the adoption of the clean and sanitary pickling method, the Chinese sauerkraut contains a large amount of edible nutritional components; natural plant enzymes can be produced in a pickling process, so that the effect of keeping the normal physiological function of the gastrointestinal tract can be achieved; furthermore, the upper parts of the Chinese sauerkraut are jade white, and the Chinese sauerkraut leaves and the heart of the Chinese sauerkraut are slightly yellow, so that the tender feeling is achieved; the Chinese sauerkraut tastes sour and delicious and can stimulate the appetite. The method is scientific and reasonable; the content of lactic acid bacteria is high, so that the Chinese sauerkraut can be quickly fermented, and the phenomenon that the health of a human body is harmed as amine substances are produced in the initial stage of fermentation due to high harmful bacteria content and nitrite amine is produced under the reaction between the amine substances and nitrite in the later stage of the fermentation is avoided; furthermore, the production of the nitride can be reduced because the content of the lactic acid bacteria is high.
Description
Technical field
The present invention is a kind of pickled cabbage salting method.
Background technology
In China, sauerkraut is people, and particularly northeasterner likes the salted & preserved vegetable of eating.Because the lactic acid bacteria in sauerkraut is anaerobic fermentation, and Bacillus acidi lactici in lactic acid bacteria can be separated as lactic acid lactose is most of, and small part solution is alcohol, and the two reacts and generates the Ester with aromatic odor, can whet the appetite and promote the production of body fluid, and makes sauerkraut acid and fragrant, pure taste.And the bifidocaterium in sauerkraut and lactic acid bacteria can not only suppressor mutations, have the effect of anti-cancer, also can eliminate some carcinogens, control the growth of tumour.Can pickle bad sauerkraut, can eat unhealthy.If content surpasses 150mg in 1 ㎏ sauerkraut nitrite, will cause poisoning.Nitrite can make hemoglobin in blood become the ferrihemoglobin losing with oxygen function, the ability that makes red blood cell lose carrying oxygen, cause histanoxia, occur skin and the nitrous acid poisoning symptom such as lip is livid purple, headache and dizzy, n and V, nervous, palpitaition, severe patient can also be lethal.And the too much reason of content of nitrite to be mainly also harmful microorganism mould, bacterium, virus too much cause.Can mould be a kind of of carcinogenic bacterium, bacterium be the body that grows of various viruses, and because harmful bacteria helicobacter pylori is microaerophilic viable bacteria, ambient oxygen requires 5～8%, under high temperature or absolute oxygen-free environment, can not grow.Pylori in bacterium is the cureless real chief culprit of gastritis, and can bring out the cancer of the esophagus.Inferior ammonium nitrate in nitrite also has carcinogenesis.
In prior art, pickled cabbage salting method has two kinds substantially, and a kind of is the sauerkraut life method that salts down, another kind ofly for sauerkraut, with salt, pickles method.
(1) the sauerkraut life method that salts down:
1, shine dish: the root Chinese cabbage that goes that the heart is full is shone about 7 days in sun-drenched situation, remove outer withered side dead leaf;
2, enter cylinder: in mind-set, occupy and use stone compacting;
3, add water: in cylinder, strengthen about full water;
4, lid cylinder: cover tightly fermentation with plastics;
5, send out cylinder: under the normal temperature at 20 ℃, within 42 to 56 days, can pickle into sauerkraut finished product.
The sauerkraut life method of salting down is the most original method for salting, but easy rotten dish, and fermentation time is long, and sends out in cylinder process and will constantly outwards bail, otherwise water overflows, and pickled sauerkraut color depth and mouthfeel are not fine, and tart flavour is heavy and fragrance is not enough.
(2) sauerkraut is pickled method with salt
1, standby dish: first fresh Chinese cabbage is removed to root, shine to being fading under sunlight, remove withered side dead leaf;
2, enter cylinder and add water: a circle Chinese cabbage is spread a salt, 100 jin of 3 jin of salt for Chinese cabbage, water is added in compacting,
Add water extremely from cylinder along about 200mm;
3, lid cylinder fermentation: above use stone compacting, then build with plastics, under the normal temperature at 20 ℃, can pickle for 42 to 49 days and pickle into sauerkraut finished product.
Sauerkraut is existing conventional method for salting by the salt method of pickling, can salt in except containing in a large number sodium chloride, also contain other trace element, as too much in salinity, just can produce during the fermentation inferior ammonium nitrate, easily cause cough, serious breathing problem and the cancer of the esophagus of easily causing.
Summary of the invention
The object of the invention is, overcome the deficiencies in the prior art, prior art is carried out to substantial improvements and innovation, a kind of pickled cabbage salting method is provided, its methodological science is reasonable, salting period is short, and can retain to greatest extent the nutrition of original Chinese cabbage, be rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, lactic acid bacteria content is high, can make sauerkraut Rapid Fermentation, avoid having amine substance to generate fermentation initial stage harmful bacteria content is high, and the later stage be reacted generation inferior ammonium nitrate with nitrite.The sauerkraut of pickling by pickled cabbage salting method of the present invention is nutritious, has the tender sense of matter, and the fragrant appetizing of acid, is conducive to health.
The object of the invention is to be realized by following technical scheme: a kind of pickled cabbage salting method, it is characterized in that, it is characterized in that, it comprises the following steps:
1) standby dish: first go root to go to outer side the fresh Chinese cabbage that not too embraces the heart, shine to being fading under sunlight, then remove outer side and dead leaf;
2) scald dish: for harmful microorganism and residues of pesticides are removed, use container to be placed on fire, water in container is burnt to and remain on temperature 90-100 ℃, heart of a Chinese cabbage portion is invaded in the hot water of temperature 90-100 ℃ completely towards lower, 1-2 minute during each scalding, Chinese cabbage scalded continuous 2-3 time after pulling out, pulls out;
3) fast cold-peace draining: whole the Chinese cabbage of just having scalded is put rapidly to stopping in cold water after 2-3 minute and pulled out, be put on curtain moisture drop is removed, make Chinese cabbage no longer include water and become to flow down and drop down;
4) enter cylinder: a circle mind-set in the Chinese cabbage of the good water of drop one circle mind-set is put outward to cylinder, Chinese cabbage put from cylinder along 120-200mm;
5) add water: in cylinder, inject phreatic water or running water, Chinese cabbage is invaded completely in water, form the water seal being isolated from the outside, be beneficial to the anaerobic fermentation of lactic acid bacteria;
6) add vitamin C: for the Chinese cabbage that makes to pickle reduces generation and the replenishing vitamins C of nitrite, in the vitamin C ratio of every 1 ㎏ Chinese cabbage and 10mg, dissolve in the water in cylinder;
7) add lactic acid bacteria: in the ratio of every 1 ㎏ Chinese cabbage and 1mg lactic acid bacteria, will add in the water in cylinder with the lactic acid bacteria that appropriate cold boiled water dissolves;
8) compacting: be pressed on last layer Chinese cabbage with the stone of 3-4 ㎏ by the Chinese cabbage of every 10 ㎏, seal with clean Polypropylence Sheet more outward, so that anaerobic fermentation and prevent that other miscellaneous bacterias from invading in cylinders;
9) send out cylinder: at 14-18 ℃, through 28-35 days anaerobic fermentations, obtain sauerkraut finished product.
A kind of pickled cabbage salting method of the present invention, the deficiencies in the prior art have been overcome, its salting period is short, and retained to greatest extent the nutrition of original Chinese cabbage, be rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, what adopt due to sauerkraut is clean and sanitary method for salting, so contain a large amount of edible nutritional labelings, the process of pickling can produce natural plant enzyme, has the effect that keeps intestines and stomach normal physiological function.And sauerkraut side is beautiful white, and the micro-Huang of sauerkraut leaf and the heart, has the tender sense of matter, the fragrant appetizing of acid.Its methodological science is reasonable, and lactic acid bacteria content is high, can make sauerkraut Rapid Fermentation, avoid having amine substance to generate fermentation initial stage harmful bacteria content is high, and the later stage react with nitrite and generate inferior ammonium nitrate, infringement health, and lactic acid bacteria content height can reduce the generation of nitrite.
Accompanying drawing explanation
Fig. 1 gives birth to sauerkraut stoste microscopy figure under the sauerkraut microscope of pickling 30 days in prior art;
Fig. 2 is that in prior art, salt is pickled sauerkraut stoste microscopy figure under the sauerkraut microscope of 30 days;
Fig. 3 is that a kind of pickled cabbage salting method of the present invention is pickled sauerkraut stoste microscopy figure under the microscope of 30 days;
Fig. 4 is the lab diagram that flat board is cultivated and line is cultivated that a kind of pickled cabbage salting method of the present invention is pickled 30 days.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, to of the present invention, be further described:
A kind of pickled cabbage salting method of the present invention, it comprises the following steps:
1) standby dish: first go root to go to outer side the fresh Chinese cabbage that not too embraces the heart, shine to being fading under sunlight, then remove outer side and dead leaf;
2) scald dish: for harmful microorganism and residues of pesticides are removed, use container to be placed on fire, water in container is burnt to and remain on temperature 90-100 ℃, heart of a Chinese cabbage portion is invaded in the hot water of temperature 90-100 ℃ completely towards lower, 1-2 minute during each scalding, Chinese cabbage scalded continuous 2-3 time after pulling out, pulls out;
3) fast cold-peace draining: whole the Chinese cabbage of just having scalded is put rapidly to stopping in cold water after 2-3 minute and pulled out, be put on curtain moisture drop is removed, make Chinese cabbage no longer include water and become to flow down and drop down;
4) enter cylinder: a circle mind-set in the Chinese cabbage of the good water of drop one circle mind-set is put outward to cylinder, Chinese cabbage put from cylinder along 120-200mm;
5) add water: in cylinder, inject phreatic water or running water, Chinese cabbage is invaded completely in water, form the water seal being isolated from the outside, be beneficial to the anaerobic fermentation of lactic acid bacteria;
6) add vitamin C: for the Chinese cabbage that makes to pickle reduces generation and the replenishing vitamins C of nitrite, in the vitamin C ratio of every 1 ㎏ Chinese cabbage and 10mg, dissolve in the water in cylinder;
7) add lactic acid bacteria: in the ratio of every 1 ㎏ Chinese cabbage and 1mg lactic acid bacteria, will add in the water in cylinder with the lactic acid bacteria that appropriate cold boiled water dissolves;
8) compacting: be pressed on last layer Chinese cabbage with the stone of 3-4 ㎏ by the Chinese cabbage of every 10 ㎏, seal with clean Polypropylence Sheet more outward, so that anaerobic fermentation and prevent that other miscellaneous bacterias from invading in cylinders;
9) send out cylinder: at 14-18 ℃, through 28-35 days anaerobic fermentations, obtain sauerkraut finished product.
A kind of pickled cabbage salting method of the present invention, the deficiencies in the prior art have been overcome, its salting period is short, and retained to greatest extent the nutrition of original Chinese cabbage, be rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, what adopt due to sauerkraut is clean and sanitary method for salting, so contain a large amount of edible nutritional labelings, the process of pickling can produce natural plant enzyme, has the effect that keeps intestines and stomach normal physiological function.And sauerkraut side is beautiful white, and the micro-Huang of sauerkraut leaf and the heart, has the tender sense of matter, the fragrant appetizing of acid.
A kind of pickled cabbage salting methodological science of the present invention is reasonable, lactic acid bacteria content is high, can make sauerkraut Rapid Fermentation, avoid having amine substance to generate fermentation initial stage harmful bacteria content is high, and the later stage react with nitrite and generate inferior ammonium nitrate, infringement health, and lactic acid bacteria content height can reduce the generation of nitrite.
With reference to Fig. 1, in prior art, raw sauerkraut stoste of pickling 30 days, under the microscope by existing with the hair dyeing of crystal violet list, the quantity of lactic acid bacteria is also few, contains other microorganism, and has rotten.
With reference to Fig. 2, in prior art, salt is pickled the sauerkraut stoste of 30 days, by existing with the hair dyeing of crystal violet list, though the quantity of the sauerkraut lactic acid bacteria of pickling increases to some extent, also has other microorganism under the microscope, though mould reduces, bacterium is increased.
With reference to Fig. 3, a kind of pickled cabbage salting method of the present invention is pickled the sauerkraut stoste of 30 days, under the microscope by the observation in many visuals field, the large portion of sauerkraut is all Bacillus acidi lactici, and the amount of Bacillus acidi lactici number is pickled sauerkraut stoste that the sauerkraut stoste of 30 days and salt pickles 30 days and is had and significantly increase than raw, this has also illustrated not science of second method that present technology generally adopts, the sauerkraut that the sauerkraut of pickling with respect to prior art life because of bacterial number and pickled cabbage salting method of the present invention are pickled is all many, and the easy rotten dish of first method.
With reference to Fig. 4, with the bacterium liquid in MRS broth bouillon and PDA medium culture sauerkraut water, use this culture medium, adopt dull and stereotyped coating and method of scoring to cultivate the bacterium colony in sauerkraut, then detect with blood counting chamber, there is following microbiological indicator: lactic acid bacteria 1.368 * 10
6individual/ml, mould 0.001 * 10
2individual/ml, bacterium 0.001 * 10
2individual/ml.And the raw sauerkraut of pickling 30 days in prior art, the lactic acid bacteria 0.682 * 10 recording
6individual/ml, mould 0.003 * 10
6individual/ml, bacterium 0.001 * 10
6individual/ml; Salt is pickled the sauerkraut of 30 days, the lactic acid bacteria 0.79 * 10 recording
6individual/ml, mould 0.002 * 10
6individual/ml, bacterium 0.002 * 10
6individual/ml.
A kind of pickled cabbage salting method of the present invention is not limited to this specific embodiment, and those skilled in the art still belong to without simply copying and improving of creative work the scope that the claims in the present invention are protected.
Claims (1)
1. a pickled cabbage salting method, is characterized in that, it comprises the following steps:
1) standby dish: first go root to go to outer side the fresh Chinese cabbage that not too embraces the heart, shine to being fading under sunlight, then remove outer side and dead leaf;
2) scald dish: for harmful microorganism and residues of pesticides are removed, use container to be placed on fire, water in container is burnt to and remain on temperature 90-100 ℃, heart of a Chinese cabbage portion is invaded in the hot water of temperature 90-100 ℃ completely towards lower, 1-2 minute during each scalding, Chinese cabbage scalded continuous 2-3 time after pulling out, pulls out;
3) fast cold-peace draining: whole the Chinese cabbage of just having scalded is put rapidly to stopping in cold water after 2-3 minute and pulled out, be put on curtain moisture drop is removed, make Chinese cabbage no longer include water and become to flow down and drop down;
4) enter cylinder: a circle mind-set in the Chinese cabbage of the good water of drop one circle mind-set is put outward to cylinder, Chinese cabbage put from cylinder along 120-200mm;
5) add water: in cylinder, inject phreatic water or running water, Chinese cabbage is invaded completely in water, form the water seal being isolated from the outside, be beneficial to the anaerobic fermentation of lactic acid bacteria;
6) add vitamin C: for the Chinese cabbage that makes to pickle reduces generation and the replenishing vitamins C of nitrite, in the vitamin C ratio of every 1 ㎏ Chinese cabbage and 10mg, dissolve in the water in cylinder;
7) add lactic acid bacteria: in the ratio of every 1 ㎏ Chinese cabbage and 1mg lactic acid bacteria, will add in the water in cylinder with the lactic acid bacteria that appropriate cold boiled water dissolves;
8) compacting: be pressed on last layer Chinese cabbage with the stone of 3-4 ㎏ by the Chinese cabbage of every 10 ㎏, seal with clean Polypropylence Sheet more outward, so that anaerobic fermentation and prevent that other miscellaneous bacterias from invading in cylinders;
9) send out cylinder: at 14-18 ℃, through 28-35 days anaerobic fermentations, obtain sauerkraut finished product.
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| CN201410035632.1A CN103750230A (en) | 2014-01-24 | 2014-01-24 | Chinese sauerkraut pickling method |
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| CN201410035632.1A CN103750230A (en) | 2014-01-24 | 2014-01-24 | Chinese sauerkraut pickling method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222931A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof |
| CN105124494A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry leaf sour-pickled vegetable and production method thereof |
| CN105410793A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | New technology of pickling potherb mustard |
| CN105725132A (en) * | 2016-02-18 | 2016-07-06 | 秀山县一步饮食文化开发有限公司 | Making method for rinsed brassica chinensis var chinensis |
| CN105851987A (en) * | 2016-05-15 | 2016-08-17 | 刘萍 | Method for processing pickled polygonum cuspidatum |
| CN106213350A (en) * | 2016-07-27 | 2016-12-14 | 姚红亮 | The method for salting of the Caulis et Folium Brassicae junceae heart |
| CN106387523A (en) * | 2015-08-11 | 2017-02-15 | 吴美材 | Making method of black tea ferment pickled Chinese cabbages |
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN107912543A (en) * | 2017-11-20 | 2018-04-17 | 广州市澳万生物科技有限公司 | Fat collagen solution of suppression based on CRHD and preparation method thereof |
| CN108541916A (en) * | 2018-07-09 | 2018-09-18 | 张亚莉 | A kind of health sour Chinese cabbage method for salting |
| CN109984322A (en) * | 2019-04-19 | 2019-07-09 | 吉林省鑫达农牧科技发展有限公司 | A kind of preparation method of sauerkraut |
| CN113558203A (en) * | 2021-07-20 | 2021-10-29 | 周广胜 | Pickled Chinese cabbage and pickling processing method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222931A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof |
| CN105124494A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry leaf sour-pickled vegetable and production method thereof |
| CN106387523A (en) * | 2015-08-11 | 2017-02-15 | 吴美材 | Making method of black tea ferment pickled Chinese cabbages |
| CN105410793A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | New technology of pickling potherb mustard |
| CN105725132A (en) * | 2016-02-18 | 2016-07-06 | 秀山县一步饮食文化开发有限公司 | Making method for rinsed brassica chinensis var chinensis |
| CN105851987A (en) * | 2016-05-15 | 2016-08-17 | 刘萍 | Method for processing pickled polygonum cuspidatum |
| CN106213350A (en) * | 2016-07-27 | 2016-12-14 | 姚红亮 | The method for salting of the Caulis et Folium Brassicae junceae heart |
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN107912543A (en) * | 2017-11-20 | 2018-04-17 | 广州市澳万生物科技有限公司 | Fat collagen solution of suppression based on CRHD and preparation method thereof |
| CN108541916A (en) * | 2018-07-09 | 2018-09-18 | 张亚莉 | A kind of health sour Chinese cabbage method for salting |
| CN109984322A (en) * | 2019-04-19 | 2019-07-09 | 吉林省鑫达农牧科技发展有限公司 | A kind of preparation method of sauerkraut |
| CN113558203A (en) * | 2021-07-20 | 2021-10-29 | 周广胜 | Pickled Chinese cabbage and pickling processing method thereof |
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