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 PDF

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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
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China
Prior art keywords
parts
chinese cabbage
reddish orange
weight
garnishes
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CN201410545800.1A
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Chinese (zh)
Inventor
安娜
孟凡忠
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HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES
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HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOPERATIVES
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Priority to CN201410545800.1A priority Critical patent/CN104305081A/en
Publication of CN104305081A publication Critical patent/CN104305081A/en
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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
    • 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 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

A kind of strengthening spleen, tonifying kidney sauerkraut and production method thereof
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.
CN201410545800.1A 2014-10-16 2014-10-16 Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof Pending CN104305081A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20150128