CN104082700A - Making technology of pickled Chinese cabbage can - Google Patents
Making technology of pickled Chinese cabbage can Download PDFInfo
- Publication number
- CN104082700A CN104082700A CN201410268967.8A CN201410268967A CN104082700A CN 104082700 A CN104082700 A CN 104082700A CN 201410268967 A CN201410268967 A CN 201410268967A CN 104082700 A CN104082700 A CN 104082700A
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- CN
- China
- Prior art keywords
- chinese cabbage
- dehydration
- pickled
- sauerkraut
- cylinder
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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 discloses a making technology of a pickled Chinese cabbage can. The technology comprises the following steps: 1, raw material treatment: choosing fresh insect-free Chinese cabbage, and cleaning the chosen Chinese cabbage; 2, dehydration: sprinkling the surface of the washed Chinese cabbage with salt, pressing a weight on the Chinese cabbage for dehydration, and dehydrating for 10-20h; 3, fermentation: cleaning the dehydrated Chinese cabbage with naturally cooled boiled water, regularly putting the Chinese cabbage in a pickling cylinder, dumping naturally cooled boiled water into the cylinder until the water level is higher than the Chinese cabbage, sealing the mouth of the cylinder, and naturally fermenting for 40-50d to obtain northeast pickled Chinese cabbage; and 4, shredding and packaging: processing the pickled Chinese cabbage to form shreds, and packaging to obtain the pickled Chinese cabbage can. The technology has the advantages of simplicity, low cost and no addition of any additives; the pickled Chinese cabbage has the advantages of unlikely rotting, authentic taste, sour and refreshing mouthfeel, greenness and healthiness; and the pickled Chinese cabbage can has the advantages of easy storage, convenient carrying, and wide propagation through the region restriction breakthrough of characteristic dishes.
Description
Technical field
The present invention relates to a kind of technique simple, the preparation technology of additive-free, not perishable northeast sauerkraut can.
Background technology
Northeast sauerkraut is the method that stores vegetables as a kind of at first, and the region dish as unique flavor has slowly been followed.But in the sweat of sauerkraut, easily produce the phenomenon addling, edible harmful, put into that food additives are anticorrosion does not meet present people for the requirement of health diet, so need to find, a kind ofly additive-freely do not allow again perishable method to carry out pickling sauerkraut.
Summary of the invention
Technical problem for above-mentioned existence, the object of the invention is: proposed a kind of technique simple, the preparation technology of additive-free, not perishable northeast sauerkraut can.
Technical solution of the present invention is achieved in that the preparation technology of sauerkraut can, and its processing step is as follows: raw material processing → dehydration → fermentation → chopping encapsulation;
A, raw material process: pick fresh, without the Chinese cabbage of worm, then the Chinese cabbage of choosing is cleaned up;
B, dehydration: washed Chinese cabbage surface is sprinkled to salt, then weight is pressed on Chinese cabbage and makes its dehydration, 10-20 hour dewaters;
C, fermentation: the Chinese cabbage after dehydration is cleaned up with the cool plain boiled water that dries in the air after boiled, the more neat cylinder of putting salted vegetables into, equally the cool plain boiled water that dries in the air after boiled to be poured in cylinder, water did not have Chinese cabbage to be advisable; By cylinder mouth sealing spontaneous fermentation 40-50 days; After fermentation, obtain northeast sauerkraut;
D, chopping encapsulation: sauerkraut processing is cut into silk, after encapsulation, obtains sauerkraut can.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation technology of northeast of the present invention sauerkraut, technique is simple, and cost is low, does not add any additive, and not perishable, taste is authentic, mouthfeel acid is refreshing, green health, and sauerkraut can is easy to storage, is easy to carry, and is conducive to breaking through geological restraint of speciality and wide-scale distribution.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described.
The preparation technology of sauerkraut can of the present invention, its processing step is as follows: raw material processing → dehydration → fermentation → chopping encapsulation;
A, raw material process: pick fresh, without the Chinese cabbage of worm, then the Chinese cabbage of choosing is cleaned up;
B, dehydration: washed Chinese cabbage surface is sprinkled to salt, then Chinese cabbage is neatly put on plank, then after cap rock plank, weight is pressed in and on plank, makes its dehydration, dewater 16 hours;
C, fermentation: the Chinese cabbage after dehydration is cleaned up with the cool plain boiled water that dries in the air after boiled, the more neat cylinder of putting salted vegetables into, equally the cool plain boiled water that dries in the air after boiled to be poured in cylinder, water did not have Chinese cabbage to be advisable; By cylinder mouth sealing spontaneous fermentation 50 days; After fermentation, obtain northeast sauerkraut;
D, chopping encapsulation: sauerkraut processing is cut into silk, after encapsulation, obtains sauerkraut can.
Dehydration is that moisture unnecessary in Chinese cabbage is discharged, then in the process of fermentation, Chinese cabbage is not perishable; Using plain boiled water after boiled can reduce the quantity of microorganism in water simultaneously, avoid the phenomenon of the rotten heart of sauerkraut, rotten leaf in fermentation, need not add any chemical addition agent and can reach corrosion-resistant object, is the healthy food of natural green.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. the preparation technology of sauerkraut can, is characterized in that: processing step is as follows: raw material processing → dehydration → fermentation → chopping encapsulation;
A, raw material process: pick fresh, without the Chinese cabbage of worm, then the Chinese cabbage of choosing is cleaned up;
B, dehydration: washed Chinese cabbage surface is sprinkled to salt, then weight is pressed on Chinese cabbage and makes its dehydration, 10-20 hour dewaters;
C, fermentation: the Chinese cabbage after dehydration is cleaned up with the cool plain boiled water that dries in the air after boiled, the more neat cylinder of putting salted vegetables into, equally the cool plain boiled water that dries in the air after boiled to be poured in cylinder, water did not have Chinese cabbage to be advisable; By cylinder mouth sealing spontaneous fermentation 40-50 days; After fermentation, obtain northeast sauerkraut;
D, chopping encapsulation: sauerkraut processing is cut into silk, after encapsulation, obtains sauerkraut can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268967.8A CN104082700A (en) | 2014-06-17 | 2014-06-17 | Making technology of pickled Chinese cabbage can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268967.8A CN104082700A (en) | 2014-06-17 | 2014-06-17 | Making technology of pickled Chinese cabbage can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082700A true CN104082700A (en) | 2014-10-08 |
Family
ID=51630548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410268967.8A Pending CN104082700A (en) | 2014-06-17 | 2014-06-17 | Making technology of pickled Chinese cabbage can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082700A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767987A (en) * | 2016-04-01 | 2016-07-20 | 沈阳农业大学 | Natural fermentation small-jar Chinese Northeast sauerkraut and making method thereof |
-
2014
- 2014-06-17 CN CN201410268967.8A patent/CN104082700A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张秀媛等: "《传统调味品酿造一本通》", 31 May 2013, 化学工业出版社 * |
| 褚方钢: "酸菜罐头的加工技术", 《蔬菜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767987A (en) * | 2016-04-01 | 2016-07-20 | 沈阳农业大学 | Natural fermentation small-jar Chinese Northeast sauerkraut and making method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141008 |