CN104222929A - Fruit-flavoured type pickle and production method for same - Google Patents
Fruit-flavoured type pickle and production method for same Download PDFInfo
- Publication number
- CN104222929A CN104222929A CN201410545799.2A CN201410545799A CN104222929A CN 104222929 A CN104222929 A CN 104222929A CN 201410545799 A CN201410545799 A CN 201410545799A CN 104222929 A CN104222929 A CN 104222929A
- Authority
- CN
- China
- Prior art keywords
- fruit
- parts
- percentage
- pickle
- chinese cabbage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
Abstract
The invention discloses a fruit-flavoured type pickle. The fruit-flavoured type pickle comprises orange-heart cabbage, wine-making fruits and pickling accessories, wherein in percentage by weight, the percentage by weight of orange-heart cabbage is 75-85%, the percentage by weight of wine-making fruits is 10-25%, the percentage by weight of pickling accessories is 4-9%; the wine-making fruits are one or more of vitis amurensis, grape, blueberry and nectarine; the pickling accessories comprise 50 parts of refined salt, 20 parts of crystal sugar, 15 parts of pepper, and 15 parts of aniseed. The fruit-flavoured type pickle disclosed by the invention is formed by pickling the orange-heart cabbage, and high in nutritive value; the carotene content of the orange-heart cabbage is 4.5 times than that of common cabbage, the vitamin C content thereof is 1.8 times than that of common cabbage, and the sugar content thereof is 3.5 times than that of common cabbage. Fruit wines with various tastes are added for pickling, thus a sterilization role is played, and various tastes are added.
Description
Technical field
the present invention relates to food technology field, particularly a kind of Fruity type sauerkraut and preparation method thereof.
Background technology
sauerkraut is one of large catsup and pickled vegetables in the world three, that fresh vegetables is made it have certain tart flavour through certain processing method, acid fragrance alcohol, light tasty and refreshing, adopt biological antibacterial, be rich in lactic acid bacteria, the nutriments such as dietary fiber, not containing anticorrisive agent and pigment, it is a kind of healthy food of green natural.Sauerkraut has simple for production, the advantage such as local flavor is fine, instant, order in unlimited time.Good merchantable brand of going with rice or bread is not only by sauerkraut, and has health-care effect.Be rich in dietary fiber in sauerkraut, can gastrointestinal disturbances be promoted; It preserves vitamin C, Pfansteihl bacterium, and be easily absorbed by the body utilization, and Nitrates can not be reduced into nitrite under lactic acid effect, then have protective effect on cancer risk.Sauerkraut is eaten raw, can increase lactobacillus in stomach, play cleaning action to enteron aisle.
the quality of pickled cabbage salting, be first to select on Chinese cabbage, that selects Chinese cabbage to select is better, little, and core will be expired, and therefore, the quality of Chinese cabbage affects mouthfeel and the nutritive value of sauerkraut to a great extent.
chinese cabbage of reddish orange core is from external introduction, through repeatedly carrying out disease-resistant body test to product, carrying out hybridizing, pollinating, breeding experiment, enables product adapt to the last word of soils of north China and weather.Cabbage heart and the dish leaf of Chinese cabbage of reddish orange core are salmon pink, belong to natural colored, because containing a large amount of carrotene, color and luster is similar with orange color of the leather, the carotene carotene content of Chinese cabbage of reddish orange core is 4.5 times of common Chinese cabbage, Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.As can be seen here, the nutritive value of Chinese cabbage of reddish orange core is higher, but Chinese cabbage of reddish orange core is not known by people widely and used, and the beneficial effect of Chinese cabbage of reddish orange core is badly in need of exploitation.
Summary of the invention
the object of the present invention is to provide a kind of Fruity type sauerkraut and the production method thereof with good taste.
object of the present invention is achieved through the following technical solutions: a kind of Fruity type sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, alcoholic fruit, pickle batching, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 75%-85%, alcoholic fruit percentage by weight is 10%-25%, pickling ingredients by weight percentage is 4%-9%, described alcoholic fruit is one or several in V. amurensis, grape, blueberry, honey peach, described pickles in batching, refined salt 50 parts, 20 parts, rock sugar, 15 parts, Chinese prickly ash, aniseed 15 parts.
the step of its production method is:
step 1, by weight percentage, choose the Chinese cabbage of reddish orange core of high-quality, root is gone to go to side, be placed in natural drying under sunlight, remove foreign countries and withered leaf, put into that water soaks, cleaning, Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dry 5-8 minute with 50-70 DEG C of warm braw, neat piles up pickling in vessel, for subsequent use;
step 2, by weight percentage, choose the alcoholic fruit of high-quality: one or several in V. amurensis, grape, blueberry, honey peach, clean and removal of impurities, high-temperature sterilization, mixes after sterilizing, adds the saccharomycete of fruit gross mass 6%, pectase, cellulase, cold fermentation becomes fruit wine, for subsequent use;
step 3, the refined salt pickled in batching, rock sugar, Chinese prickly ash, aniseed are put into pot, add water and boil, pour into and pickle in vessel after cooling completely, add the fruit wine made simultaneously, adding water to put is full of whole vessel capping, outside water seal;
step 4, at the temperature of 10-25 DEG C, pickle 50-55 days, then at the temperature of 5-15 DEG C, pickle 10 days;
step 5, the sauerkraut pickled taken out squeeze out excessive moisture after, put natural drying 2-3 hour in the sun, put into clear water and clean, then after removing excessive moisture, sterilizing, packaging.
the proportioning of described saccharomycete, pectase, cellulase is 2:2:1.
the present invention adopts Chinese cabbage of reddish orange core to be raw material, coordinates fruit wine to pickle, and through cold fermentation, that produces has high-tech content, nutritious sauerkraut product.Orange dish of feeling sad is that reserve capacity reaches more than 85% by carrotene, the vitamin C in all intact the preserving of nutritional labeling, particularly Chinese cabbage of reddish orange core such as the protein contained by Chinese cabbage of reddish orange core, sugar, inorganic salts.Orange dish of feeling sad contains a large amount of lactic acid, and be a kind of organic acid, can directly be absorbed by the body, lactic acid also stimulates gastric secretion, helps digest.Meanwhile, lactic acid can kill various bacteria rapidly, can suppress the breeding of the spoilage organisms in large intestine.The fruit wine that alcoholic fruit is made, has the effect of mediation taste, in edible, increase multiple mouthfeel, and can remove some other tastes produced in the process of pickled cabbage salting, decrease the formation of nitrous acid, reduces edible harm.
beneficial effect of the present invention:
the present invention adopts Chinese cabbage of reddish orange core salted, and nutritive value is higher, and the carotene carotene content of Chinese cabbage of reddish orange core is 4.5 times of common Chinese cabbage, and Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.The fruit wine adding various tastes is pickled, and has both played the effect of sterilizing, turn increases multiple mouthfeel.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product.4, the sauerkraut after natural drying is the combination that fruit wine color and itself color are intact, bright-colored, increases appetite.
Detailed description of the invention
embodiment 1
a kind of Fruity type sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, alcoholic fruit, pickle batching, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 75%-85%, and alcoholic fruit percentage by weight is 10%-25%, pickling ingredients by weight percentage is 4%-9%, described alcoholic fruit is one or several in V. amurensis, grape, blueberry, honey peach, and described pickles in batching, refined salt 50 parts, 20 parts, rock sugar, 15 parts, Chinese prickly ash, aniseed 15 parts.
the step of its production method is:
step 1, by weight percentage, choose the Chinese cabbage of reddish orange core of high-quality, root is gone to go to side, be placed in natural drying under sunlight, remove foreign countries and withered leaf, put into that water soaks, cleaning, Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dry 5-8 minute with 50-70 DEG C of warm braw, neat piles up pickling in vessel, for subsequent use;
step 2, by weight percentage, choose the alcoholic fruit of high-quality: one or several in V. amurensis, grape, blueberry, honey peach, clean and removal of impurities, high-temperature sterilization, mixes after sterilizing, adds the saccharomycete of fruit gross mass 6%, pectase, cellulase, cold fermentation becomes fruit wine, for subsequent use;
step 3, the refined salt pickled in batching, rock sugar, Chinese prickly ash, aniseed are put into pot, add water and boil, pour into and pickle in vessel after cooling completely, add the fruit wine made simultaneously, adding water to put is full of whole vessel capping, outside water seal;
step 4, at the temperature of 10-25 DEG C, pickle 50-55 days, then at the temperature of 5-15 DEG C, pickle 10 days;
step 5, the sauerkraut pickled taken out squeeze out excessive moisture after, put natural drying 2-3 hour in the sun, put into clear water and clean, then after removing excessive moisture, sterilizing, packaging.
the proportioning of described saccharomycete, pectase, cellulase is 2:2:1.
Claims (3)
1. a Fruity type sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, alcoholic fruit, pickle batching, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 75%-85%, and alcoholic fruit percentage by weight is 10%-25%, pickling ingredients by weight percentage is 4%-9%, described alcoholic fruit is one or several in V. amurensis, grape, blueberry, honey peach, and described pickles in batching, refined salt 50 parts, 20 parts, rock sugar, 15 parts, Chinese prickly ash, aniseed 15 parts.
2. the preparation method of a kind of Fruity type sauerkraut according to claim 1, is characterized in that: the step of its production method is:
Step 1, by weight percentage, choose the Chinese cabbage of reddish orange core of high-quality, root is gone to go to side, be placed in natural drying under sunlight, remove foreign countries and withered leaf, put into that water soaks, cleaning, Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dry 5-8 minute with 50-70 DEG C of warm braw, neat piles up pickling in vessel, for subsequent use;
Step 2, by weight percentage, choose the alcoholic fruit of high-quality: one or several in V. amurensis, grape, blueberry, honey peach, clean and removal of impurities, high-temperature sterilization, mixes after sterilizing, adds the saccharomycete of fruit gross mass 6%, pectase, cellulase, cold fermentation becomes fruit wine, for subsequent use;
Step 3, the refined salt pickled in batching, rock sugar, Chinese prickly ash, aniseed are put into pot, add water and boil, pour into and pickle in vessel after cooling completely, add the fruit wine made simultaneously, adding water to put is full of whole vessel capping, outside water seal;
Step 4, at the temperature of 10-25 DEG C, pickle 50-55 days, then at the temperature of 5-15 DEG C, pickle 10 days;
Step 5, the sauerkraut pickled taken out squeeze out excessive moisture after, put natural drying 2-3 hour in the sun, put into clear water and clean, then after removing excessive moisture, sterilizing, packaging.
3. the preparation method of a kind of Fruity type sauerkraut according to claim 2, is characterized in that: the proportioning of described saccharomycete, pectase, cellulase is 2:2:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410545799.2A CN104222929A (en) | 2014-10-16 | 2014-10-16 | Fruit-flavoured type pickle and production method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410545799.2A CN104222929A (en) | 2014-10-16 | 2014-10-16 | Fruit-flavoured type pickle and production method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222929A true CN104222929A (en) | 2014-12-24 |
Family
ID=52212537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410545799.2A Pending CN104222929A (en) | 2014-10-16 | 2014-10-16 | Fruit-flavoured type pickle and production method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104222929A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858474A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Using the method for Radix Glycyrrhizae ferment pickling sauerkraut |
| CN108420028A (en) * | 2018-05-23 | 2018-08-21 | 繁昌县小时候生态农业科技有限公司 | A kind of farmers''s Pickle and preparation method thereof |
| CN113303454A (en) * | 2021-06-11 | 2021-08-27 | 北大荒亲民有机食品有限公司 | Processing technology of fruity pickled Chinese cabbage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019625A (en) * | 2007-02-01 | 2007-08-22 | 哈尔滨安普科技发展有限公司 | Production process of semi-fermented vegetable |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
| CN103393048A (en) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | Method for preserving pickled vegetable |
| CN103783456A (en) * | 2011-04-08 | 2014-05-14 | 彭书远 | Pickled vegetable |
| CN103947985A (en) * | 2014-04-03 | 2014-07-30 | 韦裕明 | Method for producing passion fruit vinegar sauerkraut |
-
2014
- 2014-10-16 CN CN201410545799.2A patent/CN104222929A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019625A (en) * | 2007-02-01 | 2007-08-22 | 哈尔滨安普科技发展有限公司 | Production process of semi-fermented vegetable |
| CN103783456A (en) * | 2011-04-08 | 2014-05-14 | 彭书远 | Pickled vegetable |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
| CN103393048A (en) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | Method for preserving pickled vegetable |
| CN103947985A (en) * | 2014-04-03 | 2014-07-30 | 韦裕明 | Method for producing passion fruit vinegar sauerkraut |
Non-Patent Citations (1)
| Title |
|---|
| 黑龙江日报: ""橘红心"大白菜在哈尔滨上市", 《黑龙江日报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858474A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Using the method for Radix Glycyrrhizae ferment pickling sauerkraut |
| CN108420028A (en) * | 2018-05-23 | 2018-08-21 | 繁昌县小时候生态农业科技有限公司 | A kind of farmers''s Pickle and preparation method thereof |
| CN113303454A (en) * | 2021-06-11 | 2021-08-27 | 北大荒亲民有机食品有限公司 | Processing technology of fruity pickled Chinese cabbage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731324B (en) | Preparation method of special flavor pear can | |
| CN105558496A (en) | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof | |
| CN102090492A (en) | Method for preparing sulfur-free low-sugar preserved cherry tomatoes | |
| CN103349068A (en) | Method for fresh-keeping of wet walnuts in all seasons | |
| CN104256036A (en) | Preparation method of carambola preserved fruits | |
| CN101690572B (en) | Litsea sauce-making method | |
| CN102960647A (en) | Warm-water fermenting method for boiled bamboo shoots | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN100368516C (en) | Brewing process of cowberry fruit wine | |
| CN103584212B (en) | Processing method for soft prickly pear cans | |
| CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
| CN104920732A (en) | Grapefruit tea | |
| CN103484298A (en) | Mango wine | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN104336567A (en) | Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof | |
| CN104509805A (en) | Making method for canned pineapple in syrup | |
| CN103621956A (en) | Preservation ivy mosses and production method thereof | |
| CN105647758A (en) | Rose-containing sparkling wine and preparation method thereof | |
| CN104305081A (en) | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof | |
| CN104137940A (en) | Method for preparing fermented chicken meat floss soft sweets | |
| CN103190674A (en) | Korea-lily drink and preparation method thereof | |
| CN104256456A (en) | Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages | |
| KR102103699B1 (en) | Manufacturing method of plum pickles capable of room temperature distribution | |
| CN102613375A (en) | Wax apple preserved fruit and preparation method thereof | |
| CN109880711A (en) | A kind of Techniques of Apple-Rice Wine and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |
|
| WD01 | Invention patent application deemed withdrawn after publication |