CN104256456A - Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages - Google Patents
Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages Download PDFInfo
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses Chinese sauerkraut with brain strengthening and stomach harmonizing functions. The Chinese sauerkrautis characterized by comprising components in percentage by weight as follows: 70%-80% of an orange head Chinese cabbage, 12%-22% of a nourishing side dish and 6%-8% of pickling seasoning, wherein the nourishing side dish comprises 18 parts of broccoli, 12 parts of green plums, 10 parts of potherb mustard, 8 parts of lemons, 8 parts of asparagus and 6 parts of jujubes; and the pickling seasoning comprises 65 parts of salt, 5 parts of white wine, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with the brain strengthening and stomach harmonizing functions has multiple effects such as brain strengthening, stomach harmonizing and the like if eaten for a long time.
Description
Technical field
the present invention relates to food technology field, particularly a kind of brain tonic and hydrochloric acid in gastric juice dish 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 brain tonic and hydrochloric acid in gastric juice dish and production method thereof.
object of the present invention is achieved through the following technical solutions: a kind of brain tonic and hydrochloric acid in gastric juice dish, 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, broccoli 18 parts, 12 parts, green plum, potherb mustard 10 parts, 8 parts, lemon, asparagus 8 parts, 6 parts, date, 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: broccoli, green plum, potherb mustard, lemon, asparagus, date, clean and removal of impurities, then by broccoli, potherb mustard, asparagus strip or bulk, by green plum, Removing Kernel for Date, lemon is got pulp, 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 broccoli, green plum, potherb mustard, lemon, asparagus, date, 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 brain tonic and stomach 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, potherb mustard removing toxicity for detumescence, appetite-stimulating indigestion-relieving, Wen Zhongli gas.Improving eyesight profit diaphragm.Cure mainly sore, carbuncle and painful swelling, septum pectorale is full vexed, coughing with a lot of sputum, the illnesss such as knowledge is become deaf, and gum swells rotten, constipation.Green plum have promote the production of body fluid quench one's thirst, stimulate appetite, the effect such as dispelling fatigue; Broccoli kidney tonifying, essence replenishing, brain tonic can strengthen bone, tonifying spleen and stomach; Illnesss such as curing mainly weakness due to chronic disease, limbs impotence is soft, tinnitus is forgetful, weakness of the spleen and the stomach, development in children is slow.Lemon can strengthen blood vessel elasticity and toughness, can prevention and therapy hypertension and myocardial infarction symptoms.Foreign study also finds, green lemon can make abnormal blood glucose value reduce.Asparagus moistening lung antibechic, eliminate the phlegm desinsection.Often edible have certain curative effect to illnesss such as heart disease, hypertension, tachycardias, apocamnosis, oedema, cystitis, dysuria.Asparagus is all useful to cardiovascular disease, vascular sclerosis, ephritis, gall stone, hepatosis and obesity simultaneously.Date tonifying middle-Jiao and Qi, nourishing blood and tranquilization.Few for insufficiency of the spleen food, weak loose stool, hysteria of womam.
a kind of brain tonic of the present invention and hydrochloric acid in gastric juice dish, long-term eating has the multiple efficacies such as brain tonic and stomach.
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 brain tonic and stomach effect.
3, in sauerkraut finished product, also containing broccoli, green plum, potherb mustard, lemon, asparagus, date composition, together can eat, increase the effect of brain tonic and stomach.
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 brain tonic and hydrochloric acid in gastric juice dish, 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, broccoli 18 parts, 12 parts, green plum, potherb mustard 10 parts, 8 parts, lemon, asparagus 8 parts, 6 parts, date, 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: broccoli, green plum, potherb mustard, lemon, asparagus, date, clean and removal of impurities, then by broccoli, potherb mustard, asparagus strip or bulk, by green plum, Removing Kernel for Date, lemon is got pulp, 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 broccoli, green plum, potherb mustard, lemon, asparagus, date, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
Claims (2)
1. a brain tonic and hydrochloric acid in gastric juice dish, 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, broccoli 18 parts, 12 parts, green plum, potherb mustard 10 parts, 8 parts, lemon, asparagus 8 parts, 6 parts, date, 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 brain tonic according to claim 1 and hydrochloric acid in gastric juice dish, 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: broccoli, green plum, potherb mustard, lemon, asparagus, date, clean and removal of impurities, then by broccoli, potherb mustard, asparagus strip or bulk, by green plum, Removing Kernel for Date, lemon is got pulp, 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 broccoli, green plum, potherb mustard, lemon, asparagus, date, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410545811.XA CN104256456A (en) | 2014-10-16 | 2014-10-16 | Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages |
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| CN201410545811.XA CN104256456A (en) | 2014-10-16 | 2014-10-16 | Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
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Application publication date: 20150107 |