CN104305081A - Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof - Google Patents
Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof Download PDFInfo
- Publication number
- CN104305081A CN104305081A CN201410545800.1A CN201410545800A CN104305081A CN 104305081 A CN104305081 A CN 104305081A CN 201410545800 A CN201410545800 A CN 201410545800A CN 104305081 A CN104305081 A CN 104305081A
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese cabbage
- reddish orange
- weight
- garnishes
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000021121 fermented vegetables Nutrition 0.000 title abstract 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 41
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 41
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 41
- 210000000952 spleen Anatomy 0.000 claims abstract description 17
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 210000003734 kidney Anatomy 0.000 claims abstract description 15
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 11
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 235000021108 sauerkraut Nutrition 0.000 claims description 31
- 235000021189 garnishes Nutrition 0.000 claims description 20
- 230000001256 tonic effect Effects 0.000 claims description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 240000000467 Carum carvi Species 0.000 claims description 14
- 235000005747 Carum carvi Nutrition 0.000 claims description 14
- 241000219977 Vigna Species 0.000 claims description 14
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 14
- 238000005728 strengthening Methods 0.000 claims description 13
- 238000009938 salting Methods 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 3
- 235000015872 dietary supplement Nutrition 0.000 abstract 3
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241000758794 Asarum Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- 244000183278 Nephelium litchi Species 0.000 abstract 1
- 244000042314 Vigna unguiculata Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 206010007247 Carbuncle Diseases 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- 235000005473 carotenes Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 4
- 208000002193 Pain Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 2
- 206010012374 Depressed mood Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- -1 carotene carotene Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
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 spleen-invigorating and kidney-tonifying fermented vegetables. The spleen-invigorating and kidney-tonifying fermented vegetables are characterized by comprising orange head Chinese cabbages, dietary supplement vegetables and pickling seasonings, wherein the orange head Chinese cabbages account for 70%-80% by weight, the dietary supplement vegetables account for 12%-22% by weight, the pickling seasonings account for 6%-8% by weight, the dietary supplement vegetables comprise 18 parts of cowpeas, 12 parts of coriander leaves, 10 parts of dried tangerine peel, 8 parts of apples, 8 parts of litchis and 6 parts of heartleaf houttuynia herb, and the pickling seasonings comprise 65 parts of refined salt, 5 parts of liquor, 15 parts of honey, 5 parts of pricklyash peel and 10 parts of star anise. The spleen-invigorating and kidney-tonifying fermented vegetables disclosed by the invention have a variety of effects of invigorating the spleen, tonifying the kidneys and the like by long-term eating.
Description
Technical field
the present invention relates to food technology field, particularly a kind of strengthening spleen, tonifying kidney 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 strengthening spleen, tonifying kidney sauerkraut and production method.
object of the present invention is achieved through the following technical solutions: a kind of strengthening spleen, tonifying kidney 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, cowpea 18 parts, 12 parts, caraway, dried orange peel 10 parts, apple 8 parts, lichee 8 parts, cordate houttuynia 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: cowpea, caraway, dried orange peel, apple, lichee, cordate houttuynia, clean and removal of impurities, then by cowpea, caraway segment, by apple, lichee stoning stripping and slicing shape, cordate houttuynia is put into the dry 3-10 minute of dryer, to water content 20%, have during fragrance and take out, 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 cowpea, caraway, dried orange peel, apple, lichee, 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 strengthening spleen, tonifying kidney 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, dried orange peel regulating qi-flowing for strengthening spleen, in tune, eliminating dampness, reduces phlegm.Cure mainly abdominal fullness and distention or pain, the indigestion of the taste stagnation of the circulation of vital energy.Abdominal distension uncomfortable in chest in wet turbid resistance, indigestion and loss of appetite loose stool.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.Caraway delivers promoting eruption, stomach invigorating.Herb: measles without adequate eruption, catches a cold lossless; Apple promotes the production of body fluid, moistening lung, relieving restlessness, relieving summer-heat, and appetizing, sobers up.Leaf: for fiery carbuncle, burn and scald, postpartum blood stasis, irregular menstruation.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.Cordate houttuynia is clearing heat and detoxicating, the carbuncle that disappears apocenosis, inducing diuresis for treating strangurtia.For lung carbuncle pyemesis, phlegm heat panting is coughed, hot dysentery, and heat is drenched, carbuncle sore tumefacting virus.
a kind of strengthening spleen, tonifying kidney sauerkraut of the present invention, long-term eating has the multiple efficacies such as strengthening spleen, tonifying kidney.
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 strengthening spleen, tonifying kidney effect.
3, in sauerkraut finished product, also containing cowpea, caraway, dried orange peel, apple, lichee composition, together can eat, increase the effect of strengthening spleen, tonifying kidney.
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 strengthening spleen, tonifying kidney 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, cowpea 18 parts, 12 parts, caraway, dried orange peel 10 parts, apple 8 parts, lichee 8 parts, cordate houttuynia 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: cowpea, caraway, dried orange peel, apple, lichee, cordate houttuynia, clean and removal of impurities, then by cowpea, caraway segment, by apple, lichee stoning stripping and slicing shape, cordate houttuynia is put into the dry 3-10 minute of dryer, to water content 20%, have during fragrance and take out, 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 cowpea, caraway, dried orange peel, apple, lichee, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
Claims (2)
1. a strengthening spleen, tonifying kidney 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, cowpea 18 parts, 12 parts, caraway, dried orange peel 10 parts, apple 8 parts, lichee 8 parts, cordate houttuynia 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 strengthening spleen, tonifying kidney 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: cowpea, caraway, dried orange peel, apple, lichee, cordate houttuynia, clean and removal of impurities, then by cowpea, caraway segment, by apple, lichee stoning stripping and slicing shape, cordate houttuynia is put into the dry 3-10 minute of dryer, to water content 20%, have during fragrance and take out, 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 cowpea, caraway, dried orange peel, apple, lichee, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410545800.1A CN104305081A (en) | 2014-10-16 | 2014-10-16 | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410545800.1A CN104305081A (en) | 2014-10-16 | 2014-10-16 | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305081A true CN104305081A (en) | 2015-01-28 |
Family
ID=52360516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410545800.1A Pending CN104305081A (en) | 2014-10-16 | 2014-10-16 | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305081A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011071A (en) * | 2015-08-04 | 2015-11-04 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese cabbage pickle and preparation method thereof |
| CN105077096A (en) * | 2015-08-04 | 2015-11-25 | 哈尔滨绿园蔬菜种植加工专业合作社 | Pickled Chinese cabbage black fungus and preparation method thereof |
-
2014
- 2014-10-16 CN CN201410545800.1A patent/CN104305081A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011071A (en) * | 2015-08-04 | 2015-11-04 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese cabbage pickle and preparation method thereof |
| CN105077096A (en) * | 2015-08-04 | 2015-11-25 | 哈尔滨绿园蔬菜种植加工专业合作社 | Pickled Chinese cabbage black fungus and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104115982B (en) | A kind of health care preserved fruit and manufacture craft thereof | |
| CN105558496A (en) | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof | |
| CN101933589A (en) | Fruit flavor pickle taking wild herbs as main materials | |
| CN104222933A (en) | Health Chinese sauerkraut and production method thereof | |
| CN105495476A (en) | Pickling method of delicious dried white radishes | |
| CN106307270A (en) | Production method for fermenting sour bamboo shoots without water | |
| CN104187775A (en) | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik | |
| CN105341290A (en) | Processing method of preserved guavas with fragrance of fruits | |
| CN104336567A (en) | Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof | |
| CN104305081A (en) | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof | |
| KR20210022868A (en) | A Kimchi comprising ethmoid bone extract from cattle raised with oriental medicine | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN104222928A (en) | Chinese sauerkraut for promoting appetite and helping digestion and production method thereof | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| CN106689858A (en) | Nutritional jerusalem artichoke pickled vegetable and preparation method thereof | |
| CN105614318A (en) | Dried potato dish and production method thereof | |
| CN104256456A (en) | Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages | |
| CN102210464B (en) | Preparation process of dried fish soup | |
| CN104222932A (en) | Chinese sauerkraut for tonifying spleen and protecting liver and production method thereof | |
| CN104222931A (en) | Chinese sauerkraut capable of invigorating spleen-stomach and tonifying deficiency and production method thereof | |
| CN105558499A (en) | Chinese sauerkraut with effects of promoting the circulation of qi and tonifying qi and production method thereof | |
| KR100830004B1 (en) | Method of making a dang gui kimchi use dang gui | |
| CN106387723A (en) | Dried fish with Artocarpus lingnanensis Merr. sauce |
Legal Events
| 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: 20150128 |