CN104905184A - Sour sweet garlic baby cabbage pickles - Google Patents

Sour sweet garlic baby cabbage pickles Download PDF

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Publication number
CN104905184A
CN104905184A CN201510244813.XA CN201510244813A CN104905184A CN 104905184 A CN104905184 A CN 104905184A CN 201510244813 A CN201510244813 A CN 201510244813A CN 104905184 A CN104905184 A CN 104905184A
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CN
China
Prior art keywords
parts
water
garlic
baby cabbage
baby
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Application number
CN201510244813.XA
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Chinese (zh)
Inventor
阎楠
Original Assignee
蚌埠市楠慧川味食品厂
Priority date (The priority date 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 date listed.)
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Application filed by 蚌埠市楠慧川味食品厂 filed Critical 蚌埠市楠慧川味食品厂
Priority to CN201510244813.XA priority Critical patent/CN104905184A/en
Publication of CN104905184A publication Critical patent/CN104905184A/en

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    • 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

Abstract

The invention discloses sour sweet garlic baby cabbage pickles. The sour sweet garlic baby cabbage pickles are prepared from the following raw materials in parts by weight: 300-310 parts of baby cabbages, 40-50 parts of garlic bulbs, 60-70 parts of purple cabbages, 35-40 parts of tomato paste, 45-50 parts of hawthorn fruits, 9-10 parts of freeze-dried powder of royal jelly, 3-4 parts of white vinegar, 2.5-3 parts of barbary wolfberry, 1.5-2 parts of radix puerariae, 1-1.2 parts of gynostemma herb, 10-11 parts of liquor, 1.7-2 parts of five spices powder, 1-1.5 parts of licorice roots, 1-1.2 parts of anise, 26-28 parts of salt and an appropriate amount of water. The baby cabbage pickles disclosed by the invention are sour sweet in mouth feel, have the fragrance of mashed garlic, are good in eating mouth feel, and can increase appetite. In addition, the baby cabbage pickles disclosed by the invention comprise various raw materials, also have the extracting nutrient solutions of Chinese herbal medicines of the barbary wolfberry and the radix puerariae, so that the baby cabbage pickles have the definite efficacies of nourishing liver and kidney and replenishing vital essence to improve eyesight and have good health care effects of health preservation and food therapy.

Description

The fragrant baby cabbage pickles of sour-sweet garlic
Technical field
The present invention relates to kimchi foodstuffs manufacture field, mainly the fragrant baby cabbage pickles of a kind of sour-sweet garlic.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.
Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, but conventional Kimchi fragrance be mostly the taste of spice, there is no the pickles of special fruital mouthfeel or flowery odour, and having a lot of people not like this spice taste, this just needs the pickles of various tastes.The raw material of existing pickles only has major ingredient mostly in addition, and not comprehensive nutrition is balanced, needs in pickles raw material, to add plurality of raw materials, to improve nutrition.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.
Baby cabbage is kind of " an extra small Chinese cabbage ", but its potassium content is higher than Chinese cabbage a lot.According to surveying and determination, the potassium about containing 287 milligrams in every hectogram baby cabbage, and the Chinese cabbage of same weight is only containing 130 milligrams, potassium.Potassium is the important element maintaining nervomuscular irritability and normal function, often has the people of taediumvitae to have some baby cabbage more and can have good regulating action.Baby cabbage also helps gastrointestinal peristalsis, and promote defecation, autumn and winter season has some the effect of separating dry diuresis in addition more.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides fragrant baby cabbage pickles of a kind of sour-sweet garlic and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant baby cabbage pickles of a kind of sour-sweet garlic, is characterized in that, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
The preparation method of the fragrant baby cabbage pickles of described a kind of sour-sweet garlic, is characterized in that, comprise the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.
The fruit of Chinese wolfberry, nature and flavor are sweet, flat; Return liver, kidney channel.Have nourishing liver and kidney, effect of benefiting shrewd head.The fruit of Chinese wolfberry contains the required nutriment of abundant carrotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight,
The root of kudzu vine, taste is sweet, pungent, cool in nature.Attach to the lung and stomach meridians.There is relieving muscles to expel heat, promoting eruption, the effect promoted the production of body fluid to quench thirst.
Advantage of the present invention is:
Baby cabbage pickles of the present invention have the mouthfeel of sour-sweet gas, and there is mashed garlic fragrance, eating mouth feel is good, appetite can be increased, the raw material of baby cabbage of the present invention has Suresh Kumar in addition, also has the extraction nutrient solution of the fruit of Chinese wolfberry, these Chinese herbal medicines of the root of kudzu vine, has certain nourishing liver and kidney, effect of benefiting shrewd head, the good health care effect of health preserving dietotherapy.
Detailed description of the invention
The fragrant baby cabbage pickles of a kind of sour-sweet garlic, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
A preparation method for the fragrant baby cabbage pickles of sour-sweet garlic, comprises the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.

Claims (2)

1. the fragrant baby cabbage pickles of sour-sweet garlic, is characterized in that, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
2. the preparation method of the fragrant baby cabbage pickles of a kind of sour-sweet garlic according to claim 1, is characterized in that, comprise the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.
CN201510244813.XA 2015-05-14 2015-05-14 Sour sweet garlic baby cabbage pickles CN104905184A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533575A (en) * 2015-12-30 2016-05-04 广西大学 Preparation technology of double-tube cover-type fermented pickles
CN106235162A (en) * 2016-08-30 2016-12-21 孙东兰 A kind of purple cabbage acid
CN106820003A (en) * 2016-12-15 2017-06-13 南陵县玉竹协会 A kind of mustard local flavor appetizing pickles

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102771744A (en) * 2012-02-29 2012-11-14 福建沈佳有机农业科技发展有限公司 Chinese herbal medicine low-salt health-care kimchi and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102771744A (en) * 2012-02-29 2012-11-14 福建沈佳有机农业科技发展有限公司 Chinese herbal medicine low-salt health-care kimchi and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533575A (en) * 2015-12-30 2016-05-04 广西大学 Preparation technology of double-tube cover-type fermented pickles
CN106235162A (en) * 2016-08-30 2016-12-21 孙东兰 A kind of purple cabbage acid
CN106820003A (en) * 2016-12-15 2017-06-13 南陵县玉竹协会 A kind of mustard local flavor appetizing pickles

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