CN104522593A

CN104522593A - Organic pickled Chinese cabbages and preparation method thereof

Info

Publication number: CN104522593A
Application number: CN201410831647.9A
Authority: CN
Inventors: 苏宏文; 苏哲; 苏畅
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-29
Filing date: 2014-12-29
Publication date: 2015-04-22

Abstract

The invention discloses a method for preparing organic pickled Chinese cabbages. The method comprises the following steps: selecting high-quality organic Chinese cabbages, cleaning by using clear water, placing the Chinese cabbages in a selected container layer by layer, spreading proper salt, ginger slices and soybeans every layer, wherein the addition amounts of the salt, ginger slices and soybeans are as follows: 300g of salt, 500g of ginger slices and 500g of soybeans are added into every 100kg of organic Chinese cabbages; injecting drinking water until the Chinese cabbages are immersed in water, pressing a slabstone on the organic Chinese cabbages so as to prevent the organic Chinese cabbages from floating, performing natural fermentation on the organic Chinese cabbages under the conditions of the temperature of 20-30 DEG C and the pH value of 6.8-7.5 for 30-40 days, and pickling, thereby obtaining the organic pickled Chinese cabbages. According to the organic pickled Chinese cabbages pickled by the method for preparing the organic pickled Chinese cabbages disclosed by the invention, the style and taste of the traditional northeast sauerkraut are remained, and the organic pickled Chinese cabbages are safe to eat, rich in nutrition, crispy and tasty.

Description

A kind of organic sauerkraut and preparation method thereof

Technical field

The invention belongs to and flood stain food technology field, particularly relate to a kind of preparation method of organic sauerkraut.

Background technology

Sauerkraut is our people, and particularly northeasterner enjoys a lot traditional vegetable food of eating.In recent years also by Korean and Japanese are liked edible.

Sauerkraut, stain is flooded in past Dou Shi single household oneself, and oneself eats, and along with the propelling of urbanization, the improvement of living condition and house, city people have moved into the building of each tool style, and building living space is limited, is substantially unsuitable for flooding stain sauerkraut.In addition, along with the raising of people's living standard, the quickening of rhythm of life, and clean and tidy to the requirement of indoor environment, few people are flooding stain sauerkraut from family, thus facilitate commercialization prepared by sauerkraut.But in the process of current sauerkraut, mostly adopt at underground pit excavation, repave Polypropylence Sheet antiseep, Chinese cabbage is put into the method that stain is flooded in hole, be commonly called as: " hollow place sauerkraut ".The Chinese cabbage particularly selected also is non-organic Chinese cabbage.Therefore the sauerkraut made of this hole stain non-organic Chinese cabbage, namely unhygienic, is usually subject to secondary pollution again, is unfavorable for health after edible.

Summary of the invention

Object of the present invention, is to provide a kind of organic sauerkraut, and this organic sauerkraut mouthfeel is good, nutritious, is of value to eater's health.

Another object of the present invention, is to provide a kind of preparation method of organic sauerkraut.

The technical scheme adopted is:

A kind of organic sauerkraut, it is characterized in that flooding stain by organic Chinese cabbage makes.

A preparation method for organic sauerkraut, comprises the steps:

1, selecting of the container of stain sauerkraut is flooded

Ceramics vat, the cement pit in rustless steel container or lined ceramics face.

2, organic Chinese cabbage floods stain

Select the organic Chinese cabbage of high-quality, clean with clear water, be then in layer placed in selected container, require that laying out one deck spreads appropriate salt, ginger slice and soya bean; Salt, ginger slice and the soya bean amount of putting into are: every organic Chinese cabbage of 100kg puts into 300g salt, 500g ginger slice and 500g soya bean.Then inject drinking water, the water yield is advisable for flooding Chinese cabbage, and presses slabstone on organic Chinese cabbage, prevents organic Chinese cabbage from floating up, under the condition of organic Chinese cabbage pH value 6.8-7.5 at 20-30 DEG C of temperature, through 30-40 days, natural fermented, namely floods stain and becomes organic sauerkraut.

With organic method for preparing Chinese sauerkraut of the present invention, flood organic sauerkraut that stain goes out, both remain style and mouthfeel, the again edible safety of traditional northeast sauerkraut, nutritious.Clear and melodious good to eat.

The production method of organic Chinese cabbage, comprises the steps:

(1) select the Northeast to help leafy few Chinese cabbage, comprise the large Qing Gang, two Qing Gang's Chinese cabbage seeds, for subsequent use;

(2) Chinese cabbage seed is shone 24-48 hour in the sun, then put in ventilative, permeable cloth bag, install to the half of cloth bag, then tie cloth sack with rope, for subsequent use;

(3) step 2 is equipped with the cloth bag of Chinese cabbage seed, is put into the middle and lower part of the fen discharging opening of normal gas producing, and is soaked with in methane liquid, fixing with rope, in methane liquid, soak 24-36 hour, carry out vernalization and sterilizing and to go out disease and pest process, for subsequent use;

(4) take out the Chinese cabbage seed clear water processed through step 3 to rinse well, wait to sow after wind is dry;

(5) selection conforms to national CB/T 1960.-2011 standard, and the clay earth of energy fertilizer conservation, water conservation, plough deeply soil before plantation, every mu of ground fertilising 5000 kilograms of fertilizers, the front natural pond liquid of using of rotary tillage sprays soil, getting fat sterilizing and the disease and pest that goes out.

(6) the method sowing Chinese cabbage seed that step (3) and step (4) processed sowed routinely, normal field management, Chinese cabbage growth period, every the 7-10 days biomass pesticides to Chinese cabbage foliage-spray my invention " patent No.: ZL200710159104 ", obtain organic Chinese cabbage.

Chinese cabbage must not use chemical fertilizer and spraying pesticide growth period.

Detailed description of the invention

A preparation method for organic sauerkraut, comprises the steps:

Choose organic Chinese cabbage 100kg, ginger slice 500g, soya bean 500g, salt 300g and can flood stain 100kg Chinese cabbage vat flatly, for subsequent use;

Organic Chinese cabbage is cleaned, is in layer placed in cylinder, lay out 1-2 layer and spread appropriate salt, ginger slice and soya bean; Until the organic Chinese cabbage of 100kg finishes, the ginger slice that step 1 prepares, soya bean and salt have spread, then press slabstone on organic Chinese cabbage, and prevent Chinese cabbage from floating up, then inject drinking water, the water yield is advisable to flood organic Chinese cabbage.

At temperature 20-30 DEG C, under the condition of pH value 6.8-7.5, through 30-40 days, natural fermented, to obtain final product.

Claims

1. an organic sauerkraut, it is characterized in that flooding stain by organic Chinese cabbage makes.

2. the preparation method of a kind of organic sauerkraut according to claim 1, is characterized in that comprising the steps:

(1) selecting of the container of stain sauerkraut is flooded

Ceramics vat, the cement pit in rustless steel container or lined ceramics face;

(2) organic Chinese cabbage floods stain

Select the organic Chinese cabbage of high-quality, clean with clear water, be then in layer placed in selected container, require that laying out one deck spreads appropriate salt, ginger slice and soya bean; Salt, ginger slice and the soya bean amount of putting into are: every organic Chinese cabbage of 100kg puts into 300g salt, 500g ginger slice and 500g soya bean, then drinking water is injected, the water yield is advisable for flooding Chinese cabbage, and slabstone is pressed on organic Chinese cabbage, prevent organic Chinese cabbage from floating up, under the condition of organic Chinese cabbage pH value 6.8-7.5 at 20-30 DEG C of temperature, through 30-40 days, natural fermented, namely flood stain and become organic sauerkraut.

3. the organic sauerkraut of one according to claim 1, is characterized in that the production method of described organic Chinese cabbage, comprises the steps:

(5) selection conforms to national CB/T 1960.-2011 standard, and the clay earth of energy fertilizer conservation, water conservation, plough deeply soil before plantation, every mu of ground fertilising 5000 kilograms of fertilizers, the front natural pond liquid of using of rotary tillage sprays soil, getting fat sterilizing and the disease and pest that goes out;

(6) the method sowing sowed routinely by the Chinese cabbage seed that step (3) and step (4) processed, normal field management, Chinese cabbage growth period, every 7-10 days to Chinese cabbage foliage-spray biomass pesticides, obtains organic Chinese cabbage.