CN104222931A - Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof - Google Patents

Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof Download PDF

Info

Publication number
CN104222931A
CN104222931A CN201410545953.6A CN201410545953A CN104222931A CN 104222931 A CN104222931 A CN 104222931A CN 201410545953 A CN201410545953 A CN 201410545953A CN 104222931 A CN104222931 A CN 104222931A
Authority
CN
China
Prior art keywords
parts
chinese cabbage
reddish orange
sauerkraut
orange core
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
Application number
CN201410545953.6A
Other languages
Chinese (zh)
Inventor
安娜
孟凡忠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES
Original Assignee
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES filed Critical HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES
Priority to CN201410545953.6A priority Critical patent/CN104222931A/en
Publication of CN104222931A publication Critical patent/CN104222931A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency. The Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency is characterized by comprising the following components in percentage by weight: 70 to 80% of reddish-orange-core cabbage, 12 to 22% of vegetable for dietetic invigoration, and 6 to 8% of salting seasoning; the vegetable for dietetic invigoration comprises 18 parts of pineapple, 12 parts of plum, 10 parts of coconut, 8 parts of pawpaw, 8 parts of sweet potato, and 6 parts of sweet potato leaves; the salting seasoning comprises 65 parts of refined salt, 5 parts of white spirit, 15 parts of honey, 5 parts of pepper, and 10 parts of aniseed. The Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency has a plurality of functions like invigorating spleen-stomach and tonifying deficiency after long-term eating.

Description

A kind of bowl spares qi-restoratives sauerkraut and production method thereof
Technical field
the present invention relates to food technology field, particularly a kind of bowl spares qi-restoratives sauerkraut and production method thereof.
Background technology
sauerkraut can be appetizing pickles, dish to go with rice, steamed buns etc in our diet, and also can make dish as flavoring, can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc., the sauerkraut taste style of different regions is also not quite similar." sauerkraut " that common people often say generally refers to the general name of all kinds sauerkraut that all green vegetables or Chinese cabbage are done.
sauerkraut is the food that Chinese like, and every year to autumn, Chinese cabbage, green vegetables, in the season of radish results, every family all can select the appropriate time, the sauerkraut that the dipped winter that salts down is edible.Whole operating process require without oil, without flour, aseptic state in carry out, sealed pickling is stewed well edible again after one month, sour aromatic strongly fragrant, allows people's aftertaste.Because when winter temperature is lower than 5 degrees Celsius, various mould is difficult to breeding, so optimum infuse sauerkraut in the winter room temperature of 1 ~ 5 degree, and sauerkraut finished product is shaping best; Most safe and sanitary; Taste is also best.Southern sauerkraut is then now do now to eat twenty four hours and just can eat, and taste is acid embrittlement refreshing especially, and most is exactly typically natural resources sauerkraut.
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 adopt Chinese cabbage of reddish orange core to pickle bowl spares qi-restoratives sauerkraut and production method.
object of the present invention is achieved through the following technical solutions: a kind of bowl spares qi-restoratives sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, tonic is garnished food, salting seasoning, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 70%-80%, tonic garnishes percentage by weight is 12%-22%, salting seasoning percentage by weight is 6%-8%, in described tonic garnishes, 18 parts, pineapple, plum 12 parts, 10 parts, coconut, pawpaw 8 parts, 8 parts, Ipomoea batatas, Folium Ipomoeae 6 parts, in described salting seasoning, refined salt 65 parts, white wine 5 parts, honey 15 parts, 5 parts, Chinese prickly ash, aniseed 10 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 tonic garnishes of high-quality: pineapple, plum, coconut, pawpaw, Ipomoea batatas, Folium Ipomoeae, clean and removal of impurities, then meat stripping and slicing is got in pineapple, coconut peeling, pawpaw goes slitting shape or bulk after seed, and Ipomoea batatas peeling is cut into slices, plum stoning, by all garnishes ultraviolet disinfections, mix after sterilizing, for subsequent use;
step 3, the tonic mixed garnishes to be sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, to add water to the height 5 centimetres exceeding the superiors' Chinese cabbage of reddish orange core, add salting seasoning according to quantity;
step 4, add vitamin C: in every 200kg Chinese cabbage of reddish orange core, add 100mg vitamin C; At the temperature of 10-25 DEG C, pickle 20-30 days, then at the temperature of 5-10 DEG C, pickle 10 days;
step 5, by the sauerkraut pickled and pineapple, plum, coconut, pawpaw, Ipomoea batatas, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
the present invention adopts Chinese cabbage of reddish orange core to be raw material, and in conjunction with tonic garnishes bowl spares qi-restoratives effect, 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.
in tonic garnishes, coconut qi-restoratives, diuresis of promoting the production of body fluid, desinsection.For cardiac edema, dry polydipsia, fasciolopsis.Shell: dispel the wind, dampness removing, antipruritic.Ipomoea batatas bowl spares is promoted the production of body fluid, invigorating spleen and reinforcing stomach, hemostasis, apocenosis.Hemorrhage for gastric and duodenal ulcer, uterine bleeding, stranguria with turbid discharge, jaundice with damp-heat pathogen, constipation; Outer for acute mastitis.The flat liver relaxing muscles and tendons of pawpaw, and stomach dampness elimination.For arthritis with fixed pain caused by dampness contraction, the heavy pain of waist knee joint acid, convulsion of vomiting and diarrhoea, beriberi oedema.Plum sending down abnormally ascending is led stagnant, and heat is washed in clearing liver, promotes the production of body fluid, Li Shui.For qi stagnation hemagglutination, consumptive disease hectic fever due to yin, indigestion, belch, quenches one's thirst, ascites.Lichee promoting QI to circulate and dispersing the agglomeration of the pathogens, cold-dispelling pain-relieving.Suffer from abdominal pain for cold hernia, testiclar gall.Fruit: promote the production of body fluid, beneficial blood, regulates the flow of vital energy, pain relieving.For polydipsia, hiccup, stomachache, scrofula, malignant boil swells, toothache, traumatism and bleeding.Folium Ipomoeae replenishes qi to invigorate the spleen, nourishing blood and hemoslasis, promoting lactation.For quenching one's thirst, having blood in stool, metrorrhagia, alactation.Gas bowl spares under pineapple, five viscera settling, sharp chest diaphragm, ease constipation stomach, aid digestion, thoroughly separate measles poison.
a kind of bowl spares qi-restoratives sauerkraut of the present invention, long-term eating has the multiple efficacies such as bowl spares qi-restoratives.
beneficial effect of the present invention:
1, adopt Chinese cabbage of reddish orange core salted, 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.
2, in the process of pickling sauerkraut, add tonic garnishes, tonic is garnished food and combines with sauerkraut, there is bowl spares qi-restoratives effect.
3, in sauerkraut finished product, also containing pineapple, plum, coconut, pawpaw, Ipomoea batatas composition, together can eat, increase the effect of bowl spares qi-restoratives.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and the advantage that the acid of product taste is refreshing, pleasant impression is long, conveniently deposits; 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.
Detailed description of the invention
embodiment 1
a kind of bowl spares qi-restoratives sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, tonic garnishes, salting seasoning, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 70%-80%, tonic garnishes percentage by weight is 12%-22%, salting seasoning percentage by weight is 6%-8%, in described tonic garnishes, 18 parts, pineapple, plum 12 parts, 10 parts, coconut, pawpaw 8 parts, 8 parts, Ipomoea batatas, Folium Ipomoeae 6 parts, in described salting seasoning, refined salt 65 parts, white wine 5 parts, honey 15 parts, 5 parts, Chinese prickly ash, aniseed 10 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 tonic garnishes of high-quality: pineapple, plum, coconut, pawpaw, Ipomoea batatas, Folium Ipomoeae, clean and removal of impurities, then meat stripping and slicing is got in pineapple, coconut peeling, pawpaw goes slitting shape or bulk after seed, and Ipomoea batatas peeling is cut into slices, plum stoning, by all garnishes ultraviolet disinfections, mix after sterilizing, for subsequent use;
step 3, the tonic mixed garnishes to be sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, to add water to the height 5 centimetres exceeding the superiors' Chinese cabbage of reddish orange core, add salting seasoning according to quantity;
step 4, add vitamin C: in every 200kg Chinese cabbage of reddish orange core, add 100mg vitamin C; At the temperature of 10-25 DEG C, pickle 20-30 days, then at the temperature of 5-10 DEG C, pickle 10 days;
step 5, by the sauerkraut pickled and pineapple, plum, coconut, pawpaw, Ipomoea batatas, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.

Claims (2)

1. a bowl spares qi-restoratives sauerkraut, it is characterized in that: comprise Chinese cabbage of reddish orange core, tonic garnishes, salting seasoning, wherein, by weight percentage, Chinese cabbage of reddish orange core percentage by weight is 70%-80%, tonic garnishes percentage by weight is 12%-22%, salting seasoning percentage by weight is 6%-8%, in described tonic garnishes, 18 parts, pineapple, plum 12 parts, 10 parts, coconut, pawpaw 8 parts, 8 parts, Ipomoea batatas, Folium Ipomoeae 6 parts, in described salting seasoning, refined salt 65 parts, white wine 5 parts, honey 15 parts, 5 parts, Chinese prickly ash, aniseed 10 parts.
2. the production method of a kind of bowl spares qi-restoratives 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 tonic garnishes of high-quality: pineapple, plum, coconut, pawpaw, Ipomoea batatas, Folium Ipomoeae, clean and removal of impurities, then meat stripping and slicing is got in pineapple, coconut peeling, pawpaw goes slitting shape or bulk after seed, and Ipomoea batatas peeling is cut into slices, plum stoning, by all garnishes ultraviolet disinfections, mix after sterilizing, for subsequent use;
Step 3, the tonic mixed garnishes to be sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, to add water to the height 5 centimetres exceeding the superiors' Chinese cabbage of reddish orange core, add salting seasoning according to quantity;
Step 4, add vitamin C: in every 200kg Chinese cabbage of reddish orange core, add 100mg vitamin C; At the temperature of 10-25 DEG C, pickle 20-30 days, then at the temperature of 5-10 DEG C, pickle 10 days;
Step 5, by the sauerkraut pickled and pineapple, plum, coconut, pawpaw, Ipomoea batatas, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
CN201410545953.6A 2014-10-16 2014-10-16 Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof Pending CN104222931A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410545953.6A CN104222931A (en) 2014-10-16 2014-10-16 Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410545953.6A CN104222931A (en) 2014-10-16 2014-10-16 Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof

Publications (1)

Publication Number Publication Date
CN104222931A true CN104222931A (en) 2014-12-24

Family

ID=52212539

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410545953.6A Pending CN104222931A (en) 2014-10-16 2014-10-16 Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof

Country Status (1)

Country Link
CN (1) CN104222931A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101147562A (en) * 2006-09-22 2008-03-26 天津中英纳米科技发展有限公司 Method for preparing sauerkraut product
CN102599451A (en) * 2011-01-25 2012-07-25 天津科技大学 Preparation of novel composite starter for pickled cabbage
CN102894320A (en) * 2012-11-09 2013-01-30 黑龙江省轻工科学研究院 Preparation method of compound lactobacillus-fermented sauerkraut
CN103393048A (en) * 2013-07-31 2013-11-20 徐州福中福食品有限公司 Method for preserving pickled vegetable
CN103750230A (en) * 2014-01-24 2014-04-30 吉林市绿洲农产品有限公司 Chinese sauerkraut pickling method
CN103947985A (en) * 2014-04-03 2014-07-30 韦裕明 Method for producing passion fruit vinegar sauerkraut

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101147562A (en) * 2006-09-22 2008-03-26 天津中英纳米科技发展有限公司 Method for preparing sauerkraut product
CN102599451A (en) * 2011-01-25 2012-07-25 天津科技大学 Preparation of novel composite starter for pickled cabbage
CN102894320A (en) * 2012-11-09 2013-01-30 黑龙江省轻工科学研究院 Preparation method of compound lactobacillus-fermented sauerkraut
CN103393048A (en) * 2013-07-31 2013-11-20 徐州福中福食品有限公司 Method for preserving pickled vegetable
CN103750230A (en) * 2014-01-24 2014-04-30 吉林市绿洲农产品有限公司 Chinese sauerkraut pickling method
CN103947985A (en) * 2014-04-03 2014-07-30 韦裕明 Method for producing passion fruit vinegar sauerkraut

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
黑龙江日报: ""橘红心"大白菜在哈尔滨上市", 《黑龙江日报》, 15 October 2006 (2006-10-15) *

Similar Documents

Publication Publication Date Title
CN104012919B (en) Preparation method for seasoning medlar
CN103444898B (en) A kind of local flavor seafood dried bean curd and preparation method thereof
CN105558617A (en) Syzygium grijsii Merr. et Perry blood circulation activating and blood stasis removing pickled Chinese cabbage soup base and production method thereof
CN105795081A (en) Healthy chili milk candy
CN101766302B (en) Production method of soy preserved ginger
CN102613616B (en) Preparation method of honey peanut kernel with strawberry flavor
CN105558636A (en) Dill stomach invigorating and qi promoting pickled Chinese cabbage soup base and production method thereof
CN105558619A (en) Glabrous sarcandra herb and pickled Chinese cabbage soup base with functions of invigorating blood circulation to remove stasis and production method thereof
CN105558618A (en) Rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base and production method thereof
CN104856082A (en) A preparation method of nut and fruit roasted duck legs
CN105558635A (en) Premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base and producing method thereof
CN104222933A (en) Health Chinese sauerkraut and production method thereof
CN102440317B (en) Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof
CN103719932B (en) The processing method of instant expanded anchovy
CN103393135A (en) Preparation method of nourished chicken feet
CN104322789A (en) Dandelion and Chinese chive yin nourishing and fire lowering health-care tea and preparation method thereof
CN101933589A (en) Fruit flavor pickle taking wild herbs as main materials
CN105558793A (en) Potherb noodles
CN104286777A (en) Dry artemisia selengensis and preparation method thereof
CN104012900B (en) A kind of preparation method of puffing matrimony vine
CN101411431A (en) Garden stuff bean curd and technique of preparing the same
CN104738417A (en) Method for preparing wolfberry fruit and hericium erinaceus health instant noodles
CN104357271A (en) Preparation method of hericium erinaceus and glutinous rice health care wine
CN103931979A (en) Grape jelly
CN104041586A (en) High-calcium yoghourt and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141224