CN104222934A - Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof - Google Patents

Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof Download PDF

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Publication number
CN104222934A
CN104222934A CN201410546013.9A CN201410546013A CN104222934A CN 104222934 A CN104222934 A CN 104222934A CN 201410546013 A CN201410546013 A CN 201410546013A CN 104222934 A CN104222934 A CN 104222934A
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CN
China
Prior art keywords
parts
chinese cabbage
reddish orange
sauerkraut
orange core
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Pending
Application number
CN201410546013.9A
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Chinese (zh)
Inventor
安娜
孟凡忠
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Harbin Lyuyuan Vegetable Plantation Processing Specialized Coop
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Harbin Lyuyuan Vegetable Plantation Processing Specialized Coop
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Priority to CN201410546013.9A priority Critical patent/CN104222934A/en
Publication of CN104222934A publication Critical patent/CN104222934A/en
Pending legal-status Critical Current

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    • 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
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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 tonifying Qi and strengthening spleen. The Chinese sauerkraut capable of tonifying Qi and strengthening spleen 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 potato, 12 parts of chestnut, 10 parts of dioscorea opposite, 8 parts of hyacinth bean, 8 parts of cowpea, and 6 parts of sticky rice; 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 tonifying Qi and strengthening spleen has a plurality of functions like tonifying Qi and strengthening spleen after long-time eating.

Description

A kind of air making-up and spleen enlivening sauerkraut and production method thereof
Technical field
the present invention relates to food technology field, particularly a kind of air making-up and spleen enlivening 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 air making-up and spleen enlivening sauerkraut and production method.
object of the present invention is achieved through the following technical solutions: a kind of air making-up and spleen enlivening 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, potato 18 parts, 12 parts, chestnut, Chinese yam 10 parts, 8 parts, French beans, cowpea 8 parts, 6 parts, glutinous rice, 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: potato, chestnut, Chinese yam, French beans, cowpea, glutinous rice, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and potato, chestnut, Chinese yam, French beans, cowpea to be pulled out jointly, 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, adopts traditional pickled cabbage salting mode, and in conjunction with tonic garnishes air making-up and spleen enlivening 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, potato tonifying Qi, invigorating the spleen.Be suitable for insufficiency of the spleen weak, poor appetite, indigestion.Chinese yam air making-up and spleen enlivening, yin-nourishing benefit lung, invigorates the kidney and stops nocturnal emission.Be suitable for deficiency-weakness of spleen-QI, anorexia and loose stool, chronic diarrhea.Chestnut taste is sweet, warm in nature, returns spleen, stomach, kidney channel.Effect: tonifying spleen stomach invigorating, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis.Glutinous rice (glutinous rice) taste is sweet, warm in nature, returns spleen, stomach, lung channel.Effect, tonifying middle-Jiao and Qi, tonifying lung arrest sweating.Be suitable for insufficiency of the spleen diarrhoea, modern age is used for chronic gastritis, peptic ulcer.Viscous difficultyization, the weak and indigestion person's diet of dyspepsia card, syndrome of qi stagnation, wet card, insufficiency of the spleen stomach.French beans taste is sweet, slightly warm in nature, returns spleen, stomach warp.Effect, invigorating the spleen for eliminating dampness, clear heat and in.Be suitable for the insufficiency of the spleen with overabundance of dampness, food is few just rare, and summer-heat and damp is vomited and diarrhoea.Stagnation of the circulation of vital energy abdominal distension person diet.Cowpea taste is sweet, property is put down, and returns spleen, kidney channel.Effect: invigorating the spleen, kidney tonifying.Be suitable for weakness of the spleen and the stomach, diarrhoea, vomiting.Syndrome of qi stagnation and constipation person's diet.Honey flavour is sweet, property is flat, returns spleen, lung, large intestine channel.Effect: benefiting the spleen and relieving spasm, moistens the lung and relieve the cough, relaxes bowel.Be suitable for weakness of the spleen and the stomach stomachache, the dry constipation of body fluid deficiency intestines, modern age is used for peptic ulcer.Wet card, syndrome of dampness-heat, gasteremphraxis abdominal distension, vomiting, just rare person's diet; Should not with green onion, lettuce with eating.
a kind of air making-up and spleen enlivening sauerkraut of the present invention, long-term eating has the multiple efficacies such as air making-up and spleen enlivening.
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 air making-up and spleen enlivening effect.
3, in sauerkraut finished product, also containing potato, chestnut, Chinese yam, French beans, cowpea, glutinous rice composition, together can eat, increase the effect of air making-up and spleen enlivening.The unnecessary nitric acid produced in glutinous rice Absorbable rod curing process or nitrous acid, make cuisine more be rich in mouthfeel.
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 air making-up and spleen enlivening 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, potato 18 parts, 12 parts, chestnut, Chinese yam 10 parts, 8 parts, French beans, cowpea 8 parts, 6 parts, glutinous rice, 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: potato, chestnut, Chinese yam, French beans, cowpea, glutinous rice, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and potato, chestnut, Chinese yam, French beans, cowpea to be pulled out jointly, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.

Claims (2)

1. an air making-up and spleen enlivening 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, potato 18 parts, 12 parts, chestnut, Chinese yam 10 parts, 8 parts, French beans, cowpea 8 parts, 6 parts, glutinous rice, 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 air making-up and spleen enlivening 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: potato, chestnut, Chinese yam, French beans, cowpea, glutinous rice, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and potato, chestnut, Chinese yam, French beans, cowpea to be pulled out jointly, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
CN201410546013.9A 2014-10-16 2014-10-16 Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof Pending CN104222934A (en)

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CN201410546013.9A CN104222934A (en) 2014-10-16 2014-10-16 Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof

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Application Number Priority Date Filing Date Title
CN201410546013.9A CN104222934A (en) 2014-10-16 2014-10-16 Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222311A (en) * 1998-01-09 1999-07-14 王立虹 Health pickles series
CN1288683A (en) * 1999-09-22 2001-03-28 朗乡林业局山野菜厂 Chinese sauerkraut and its production process

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222311A (en) * 1998-01-09 1999-07-14 王立虹 Health pickles series
CN1288683A (en) * 1999-09-22 2001-03-28 朗乡林业局山野菜厂 Chinese sauerkraut and its production process

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
东北网-黑龙江日报: "橘红心大白菜在哈尔滨上市", 《HTTP://NEWS.SOHU.COM/20061015/N245801114.SHTML》, 15 October 2006 (2006-10-15) *
匿名: "腌制酸菜加入维C可去毒害", 《北方园艺》, no. 5, 31 May 1993 (1993-05-31), pages 52 *

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Application publication date: 20141224