CN103989121A - Novel sweet and sour pickled cabbage and preparation method thereof - Google Patents
Novel sweet and sour pickled cabbage and preparation method thereof Download PDFInfo
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- CN103989121A CN103989121A CN201410243026.9A CN201410243026A CN103989121A CN 103989121 A CN103989121 A CN 103989121A CN 201410243026 A CN201410243026 A CN 201410243026A CN 103989121 A CN103989121 A CN 103989121A
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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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel sweet and sour pickled cabbage and a preparation method thereof. The novel sweet and sour pickled cabbage consists of the following components: 30-50 parts of Chinese cabbages, 3-6 parts of carrots, 4-8 parts of cabbages, 2-6 parts of green soya beans, 2-6 parts of mushrooms, 3-6 parts of garlic sprouts, 2-6 parts of salt, 0.3-0.6 part of dried red hot chili pepper, 0.3-0.6 part of white granulated sugar, 1-3 parts of light soy sauce, 0.1-0.3 part of monosodium glutamate, 0.1-0.5 part of white spirit, 3-6 parts of white vinegar and 10-20 parts of water. Compared with the prior art, the novel sweet and sour pickled cabbage has the beneficial effects that (1) the pickled cabbage is prominent in mellow taste, tender in texture, sweet, sour, palatable, spicy and pleasant; and (2) the preparation process is simple, low in cost, sanitary and environmentally friendly.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of Novel sweet acid sauerkraut and preparation method thereof.
Background technology
Chinese cabbage is one of common vegetables of family life, and especially in northern China, its edible range is very extensive, can be made into multi-formly, and pattern is changeable, is deeply subject to people's hobby.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of Novel sweet acid sauerkraut is provided.
Another object of the present invention is to provide the preparation method of this Novel sweet acid sauerkraut.
For achieving the above object, the present invention has taked following technical scheme:
A kind of Novel sweet acid sauerkraut, in weight portion, composed of the following components:
Chinese cabbage: 30～50, carrot: 3～6, cabbage: 4～8,
Green soya bean: 2～6, mushroom: 2～6, garlic bolt: 3～6, salt: 2～6,
Chilli: 0.3～0.6, white granulated sugar: 0.3～0.6, light soy sauce: 1～3,
Monosodium glutamate: 0.1～0.3, white wine: 0.1～0.5, light-coloured vinegar: 3～6, water: 10～20.
The preparation method of described Novel sweet acid sauerkraut, comprises following technical step:
(1) raw material processing; Select fresh, without the various green vegetables of disease and pest, first airing dehydration, then rinses, and drains; Airing 4-5 days, is cut into segment;
(2) pickled; The various green vegetables that cut are put into dish altar, add various condiment to mix thoroughly; Cover after altar lid after pickled 10～20 days product.
Compared with prior art, the present invention has following beneficial effect:
(1) sweet-smelling of the present invention is outstanding, and quality is tender crisp, and sour and sweet palatability is fragrant peppery pleasant;
(2) preparation technology is simple, with low cost, hygienic environment-protecting.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of Novel sweet acid sauerkraut, in weight portion, composed of the following components:
Chinese cabbage: 30, carrot: 3, cabbage: 4, green soya bean: 2,
Mushroom: 2, garlic bolt: 3, salt: 2, chilli: 0.3, white granulated sugar: 0.3,
Light soy sauce: 1, monosodium glutamate: 0.1, white wine: 0.1, light-coloured vinegar: 3～6, water: 10.
Embodiment 2
A kind of Novel sweet acid sauerkraut, in weight portion, composed of the following components:
Chinese cabbage: 50, carrot: 6, cabbage: 8, green soya bean: 6,
Mushroom: 6, garlic bolt: 6, salt: 6, chilli: 0.6, white granulated sugar: 0.6,
Light soy sauce: 3, monosodium glutamate: 0.3, white wine: 0.5, light-coloured vinegar: 6, water: 20.
Embodiment 3
A kind of Novel sweet acid sauerkraut, in weight portion, composed of the following components:
Chinese cabbage: 40, carrot: 5, cabbage: 6, green soya bean: 4,
Mushroom: 4, garlic bolt: 5, salt: 4, chilli: 0.5, white granulated sugar: 0.4,
Light soy sauce: 2, monosodium glutamate: 0.2, white wine: 0.3, light-coloured vinegar: 5, water: 16.
The preparation method of described Novel sweet acid sauerkraut, comprises following technical step:
(1) raw material processing; Select fresh, without the various green vegetables of disease and pest, first airing dehydration, then rinses, and drains; Airing 4-5 days, is cut into segment;
(2) pickled; The various green vegetables that cut are put into dish altar, add various condiment to mix thoroughly; Cover after altar lid after pickled 10～20 days product.
Claims (2)
1. a Novel sweet acid sauerkraut, is characterized in that, in weight portion, composed of the following components:
Chinese cabbage: 30～50, carrot: 3～6, cabbage: 4～8,
Green soya bean: 2～6, mushroom: 2～6, garlic bolt: 3～6, salt: 2～6,
Chilli: 0.3～0.6, white granulated sugar: 0.3～0.6, light soy sauce: 1～3,
Monosodium glutamate: 0.1～0.3, white wine: 0.1～0.5, light-coloured vinegar: 3～6, water: 10～20.
2. the preparation method of described Novel sweet acid sauerkraut claimed in claim 1, is characterized in that, comprises following technical step:
(1) raw material processing; Select fresh, without the various green vegetables of disease and pest, first airing dehydration, then rinses, and drains; Airing 4-5 days, is cut into segment;
(2) pickled; The various green vegetables that cut are put into dish altar, add various condiment to mix thoroughly; Cover after altar lid after pickled 10～20 days product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410243026.9A CN103989121A (en) | 2014-06-03 | 2014-06-03 | Novel sweet and sour pickled cabbage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410243026.9A CN103989121A (en) | 2014-06-03 | 2014-06-03 | Novel sweet and sour pickled cabbage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103989121A true CN103989121A (en) | 2014-08-20 |
Family
ID=51303661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410243026.9A Pending CN103989121A (en) | 2014-06-03 | 2014-06-03 | Novel sweet and sour pickled cabbage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989121A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584446A (en) * | 2009-05-31 | 2009-11-25 | 朱新成 | Flavor mushroom pickled vegetable product and preparing method thereof |
| CN102113655A (en) * | 2009-12-30 | 2011-07-06 | 吴运啟 | Flavor pickle taking burdock as major ingredient |
-
2014
- 2014-06-03 CN CN201410243026.9A patent/CN103989121A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584446A (en) * | 2009-05-31 | 2009-11-25 | 朱新成 | Flavor mushroom pickled vegetable product and preparing method thereof |
| CN102113655A (en) * | 2009-12-30 | 2011-07-06 | 吴运啟 | Flavor pickle taking burdock as major ingredient |
Non-Patent Citations (1)
| Title |
|---|
| 谭兴和: "《新版酱腌泡菜与脱水菜配方》", 28 February 2003, 中国轻工业出版社 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140820 |