CN104323178A - Chinese cabbage pickling method - Google Patents
Chinese cabbage pickling method Download PDFInfo
- Publication number
- CN104323178A CN104323178A CN201410528952.0A CN201410528952A CN104323178A CN 104323178 A CN104323178 A CN 104323178A CN 201410528952 A CN201410528952 A CN 201410528952A CN 104323178 A CN104323178 A CN 104323178A
- Authority
- CN
- China
- Prior art keywords
- chinese cabbage
- chinese
- airing
- blanching
- pickle
- 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
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 38
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 38
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000005554 pickling Methods 0.000 title abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000282994 Cervidae Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 241000521581 Millettia Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000226566 Psoralea corylifolia Species 0.000 claims description 3
- 241000405414 Rehmannia Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000021108 sauerkraut Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241001446187 Kermes Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a Chinese cabbage pickling method, which includes: pretreatment, blanching, traditional Chinese medicine dipping, pickling, airing, fumigating drying and packaging. The Chinese cabbage pickled according to the method provided by the invention has tasty flavor, is sour, spicy and delicious, has high nutritional value, and maximumly retains the nutritional components of Chinese cabbage. By adopting traditional Chinese medicine dipping, the original flavor of Chinese cabbage is retained, and also the effects of physique strengthening, human body immunity enhancing and the like are realized. Chinese cabbage is crisp, tender and tasty, and can stimulate the appetite, tonify spleen and increase appetite.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the method for salting of a kind of Chinese cabbage.
Background technology
Pickling of Chinese cabbage is the fermented vegetable that northern China resident likes, pickle the one that Chinese cabbage belongs to sauerkraut, be raw material mainly with green vegetables, salt down in autumn and winter routed, kermes dish is with a long history in China, conventional method salts down routed sauerkraut, and make simple, the sauerkraut fermented easily stores, instant, China lacks the northern resident of fresh vegetables winter, using the routed sauerkraut that salts down as a kind of preservation of vegetables means, continues up to now.
Summary of the invention
The object of the present invention is to provide the method for salting of a kind of Chinese cabbage.
The present invention adopts following technical scheme:
The method for salting of Chinese cabbage, comprising: pretreatment, blanching, Chinese medicine are flooded, pickle, airing, sootiness are dried and packaging; Specifically comprise following content:
(1) pretreatment: to be cleaned by Chinese cabbage, slitting, puts into the aqueous solution containing 1.0-1.5% natrium citricum, 4-5% egg, controls water temperature 40-45 DEG C, soak after 3-4h and take out, then puts into Aqua Folium Camelliae sinensis and soak half an hour, for subsequent use;
(2) blanching: the water blanching 2-3 minute 500g Chinese cabbage after above-mentioned immersion being put into 80-90 DEG C, takes out;
(3) Chinese medicine dipping: Chinese cabbage after blanching is put into 500-600ml traditional Chinese herbal decoction and soaks 8-10 days, described traditional Chinese herbal decoction is the decoction liquor of dried orange peel 4-5, cloves 5-6, matrimony vine 8-10, notopterygium root 3-5, Radix Glycyrrhizae 4-5, windproof 5-6, peppermint 15-20, prepared rhizome of rehmannia 3-4, reticulate millettia 2-4, Psoralea corylifolia 4-5, deer horn 1-3;
(4) pickle: salt, anise, Chinese prickly ash are put into iron pan together with cloves, slow fire heats, 200-250 order is crushed to after frying, evenly be sprinkling upon on Chinese cabbage face, and with the hands crumple back and forth, to salt dissolves, then one deck is stacked is tight compact, stir once every 2-3 days upper-lower positions, pickle 15-20 days;
(5) airing: pickled Chinese cabbage is hooked with hook and hangs over airing between draughty airing;
(6) pack: the Chinese cabbage after above-mentioned airing is pressed predetermined weight bag distribution packaging.
Beneficial effect of the present invention:
The Chinese cabbage taste flavor that the present invention pickles, vinegar-pepper good to eat, be of high nutritive value, at utmost remain Chinese cabbage nutritional labeling, adopt Chinese medicine dipping, both remained the original local flavor of Chinese cabbage, there is again improving the health, strengthen the effects such as body immunity, Chinese cabbage is tender and crisp tasty and refreshing, and energy Appetizing spleen-tonifying, whets the appetite.
Detailed description of the invention
Embodiment 1: the method for salting of Chinese cabbage, comprising: pretreatment, blanching, Chinese medicine are flooded, pickle, airing, sootiness are dried and packaging; Specifically comprise following content:
(1) pretreatment: to be cleaned by Chinese cabbage, slitting, puts into the aqueous solution containing 1.2% natrium citricum, 4.5% egg, controls water temperature 40 DEG C, soak after 3h and take out, then puts into Aqua Folium Camelliae sinensis and soak half an hour, for subsequent use;
(2) blanching: the water blanching 2-3 minute 500g Chinese cabbage after above-mentioned immersion being put into 85 DEG C, takes out;
(3) Chinese medicine dipping: Chinese cabbage after blanching is put into 550ml traditional Chinese herbal decoction and soaks 8-10 days, described traditional Chinese herbal decoction is the decoction liquor of dried orange peel 4.5g, cloves 5.5g, matrimony vine 9g, notopterygium root 4g, Radix Glycyrrhizae 4.5g, windproof 5.5g, peppermint 18g, prepared rhizome of rehmannia 3.5g, reticulate millettia 3g, Psoralea corylifolia 4.5g, deer horn 2g;
(4) pickle: salt, anise, Chinese prickly ash are put into iron pan together with cloves, slow fire heats, 250 orders are crushed to after frying, evenly be sprinkling upon on Chinese cabbage face, and with the hands crumple back and forth, to salt dissolves, then one deck is stacked is tight compact, stir once every 2-3 days upper-lower positions, pickle 20 days;
(5) airing: pickled Chinese cabbage is hooked with hook and hangs over airing between draughty airing;
(6) pack: the Chinese cabbage after above-mentioned airing is pressed predetermined weight bag distribution packaging.
The Chinese cabbage taste flavor that the present invention pickles, vinegar-pepper good to eat, be of high nutritive value, both remained the original local flavor of Chinese cabbage, there is again improving the health, strengthen the effects such as body immunity, and energy Appetizing spleen-tonifying, whet the appetite.
Claims (1)
1. a method for salting for Chinese cabbage, is characterized in that comprising: pretreatment, blanching, Chinese medicine are flooded, pickle, airing, sootiness are dried and packaging; Specifically comprise following content:
(1) pretreatment: to be cleaned by Chinese cabbage, slitting, puts into the aqueous solution containing 1.0-1.5% natrium citricum, 4-5% egg, controls water temperature 40-45 DEG C, soak after 3-4h and take out, then puts into Aqua Folium Camelliae sinensis and soak half an hour, for subsequent use;
(2) blanching: the water blanching 2-3 minute 500g Chinese cabbage after above-mentioned immersion being put into 80-90 DEG C, takes out;
(3) Chinese medicine dipping: Chinese cabbage after blanching is put into 500-600ml traditional Chinese herbal decoction and soaks 8-10 days, described traditional Chinese herbal decoction is the decoction liquor of dried orange peel 4-5, cloves 5-6, matrimony vine 8-10, notopterygium root 3-5, Radix Glycyrrhizae 4-5, windproof 5-6, peppermint 15-20, prepared rhizome of rehmannia 3-4, reticulate millettia 2-4, Psoralea corylifolia 4-5, deer horn 1-3;
(4) pickle: salt, anise, Chinese prickly ash are put into iron pan together with cloves, slow fire heats, 200-250 order is crushed to after frying, evenly be sprinkling upon on Chinese cabbage face, and with the hands crumple back and forth, to salt dissolves, then one deck is stacked is tight compact, stir once every 2-3 days upper-lower positions, pickle 15-20 days;
(5) airing: pickled Chinese cabbage is hooked with hook and hangs over airing between draughty airing;
(6) pack: the Chinese cabbage after above-mentioned airing is pressed predetermined weight bag distribution packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528952.0A CN104323178A (en) | 2014-10-10 | 2014-10-10 | Chinese cabbage pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528952.0A CN104323178A (en) | 2014-10-10 | 2014-10-10 | Chinese cabbage pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323178A true CN104323178A (en) | 2015-02-04 |
Family
ID=52398110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410528952.0A Pending CN104323178A (en) | 2014-10-10 | 2014-10-10 | Chinese cabbage pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858474A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Using the method for Radix Glycyrrhizae ferment pickling sauerkraut |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461829A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Local flavor cabbage |
| CN103005335A (en) * | 2011-09-23 | 2013-04-03 | 张汉秋 | Production method of pickle products |
| CN103082255A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
| CN103315339A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Fire-removing heat-clearing pickled sea tangle |
| CN103315250A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-preserving pickled lotus dried-radish |
| CN103549347A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof |
| CN103734650A (en) * | 2013-12-02 | 2014-04-23 | 徐学新 | Anticorrosive preserving method for Chinese sauerkraut |
-
2014
- 2014-10-10 CN CN201410528952.0A patent/CN104323178A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461829A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Local flavor cabbage |
| CN103005335A (en) * | 2011-09-23 | 2013-04-03 | 张汉秋 | Production method of pickle products |
| CN103082255A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of hot and sour Chinese cabbage with dietary therapy functions, such as liver protection |
| CN103315339A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Fire-removing heat-clearing pickled sea tangle |
| CN103315250A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-preserving pickled lotus dried-radish |
| CN103549347A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof |
| CN103734650A (en) * | 2013-12-02 | 2014-04-23 | 徐学新 | Anticorrosive preserving method for Chinese sauerkraut |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858474A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Using the method for Radix Glycyrrhizae ferment pickling sauerkraut |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150204 |