CN105077096A - Pickled Chinese cabbage black fungus and preparation method thereof - Google Patents
Pickled Chinese cabbage black fungus and preparation method thereof Download PDFInfo
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- CN105077096A CN105077096A CN201510468831.6A CN201510468831A CN105077096A CN 105077096 A CN105077096 A CN 105077096A CN 201510468831 A CN201510468831 A CN 201510468831A CN 105077096 A CN105077096 A CN 105077096A
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Abstract
The present invention discloses a pickled Chinese cabbage black fungus and a preparation method thereof. The pickled Chinese cabbage black fungus is prepared from the following raw materials in parts by weight: orange head Chinese cabbages 30-45 parts, black fungus 10-15 parts, white fungus 6-10 parts, carrots 6-10 parts, coriandrum sativum 3-5 parts, capsicum annuum var. conoides 3-5 parts, edible salt 3-5 parts, brown sugar 2-4 parts, white granulated sugar 2-4 parts, rice vinegar 2-4 parts, rice wine 2-4 parts, star anises 0.5-3 part, pericarpium zanthoxyli powder 0.5-3 parts, chicken essence 0.5-3 parts, and monosodium glutamate 0.5-3 parts. The preparation method comprises the following steps: step 1, raw materials pretreatment; step 2, frying; step 3, pickling; and step 4, seasoning. The pickled Chinese cabbage black fungus is delicious in taste, rich in nutrition, and relative good in taste, is fresh and delicious, is free of preservatives, artificial coloring and other compound additives during the entire production process, and is simple in processing technology, is relative low in production costs, and is pure natural, sterile, and free of pollution.
Description
Technical field
the present invention relates to food processing field, particularly a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof.
Background technology
salted vegetables, are a kind of food often edible during people live, are beneficial to preservation, nutritious, delicious taste.
fresh vegetables or the good dry vegetables of airing are pickled and are made by existing salted vegetables often for a long time, pickle for a long time and there is following shortcoming: in curing process, easy microbial contamination, it is made to be reduced into nitrite, use containing the too much salted vegetables of nitrite, can damage health.Although and salted vegetables kind is in the market more, its taste is mostly identical, and more traditional salted vegetables there is no breakthrough.
Summary of the invention
the object of this invention is to provide a kind of delicious flavour, nutritious, mouthfeel better, not containing the Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof of nitrite.
object of the present invention is achieved through the following technical solutions:
a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, be prepared from by following parts by weight by raw material, Exocarpium Citri Rubrum core white dish 30-45 part, black fungus 10-15 part, white fungus 6-10 part, carrot 6-10 part, caraway 3-5 part, millet starch 3-5 part, edible salt 3-5 part, brown sugar 2-4 part, white granulated sugar 2-4 part, rice vinegar 2-4 part, rice wine 2-4 part, anistree 0.5-3 part, zanthoxylum powder 0.5-3 part, chickens' extract 0.5-3 part, monosodium glutamate 0.5-3 part.
described a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, preferred weight number pressed by raw material, Exocarpium Citri Rubrum core white dish 35-40 part, black fungus 12-14 part, white fungus 7-9 part, carrot 7-8 part, caraway 3-4 part, millet starch 3-4 part, edible salt 3-4 part, brown sugar 2-3 part, white granulated sugar 2-3 part, rice vinegar 2-3 part, rice wine 2-3 part, anistree 0.5-2 part, zanthoxylum powder 0.5-2 part, chickens' extract 0.5-1 part, monosodium glutamate 0.5-1 part.
described a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, optimum weight number pressed by raw material, Exocarpium Citri Rubrum core white dish 40 parts, black fungus 13 parts, 8 parts, white fungus, 7 parts, carrot, 4 parts, caraway, millet starch 3 parts, edible salt 4 parts, 3 parts, brown sugar, white granulated sugar 3 parts, rice vinegar 3 parts, 2 parts, rice wine, anise 1.5 parts, zanthoxylum powder 1 part, chickens' extract 0.8 part, monosodium glutamate 0.5 part.
described a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, the key step of its preparation method is:
step 1, pretreatment of raw material:
(1) by weight, choose fresh Exocarpium Citri Rubrum core white dish, black fungus, white fungus, carrot, caraway, millet starch, clean and removal of impurities; Get Exocarpium Citri Rubrum core white dish, be placed in clear water and soak 1-2 hour, dry moisture, for subsequent use;
(2) get black fungus, white fungus, be placed in warm water respectively and soak 2-3 hour, dry moisture, for subsequent use;
(3) get carrot, caraway, millet starch, thinly sliced by carrot, caraway segment, millet starch is cut into bulk, for subsequent use;
(4) by weight, anise, zanthoxylum powder, chickens' extract, monosodium glutamate, brown sugar, white granulated sugar, rice vinegar, rice wine, edible salt is taken, for subsequent use;
step 2, frying: get the Exocarpium Citri Rubrum core white dish in step 1 after process, black fungus, white fungus, carrot, caraway, millet starch, be placed in oil cauldron, add appropriate vegetable oil, add anise, zanthoxylum powder, chickens' extract, monosodium glutamate, little fiery frying 1-2 minute;
step 3, to pickle: the Exocarpium Citri Rubrum core white dish after frying, black fungus, white fungus, carrot, caraway, millet starch are placed in cold water, add edible salt, In Shade, sealed pickling 1-2 days, takes out, for subsequent use;
step 4, seasoning: get brown sugar, white granulated sugar, rice vinegar, rice wine, mixing and stirring, pour in the Exocarpium Citri Rubrum core white dish after pickling, black fungus, white fungus, carrot, caraway, millet starch, mixing and stirring, obtained a kind of Chinese cabbage auricularia auriculajudae salted vegetables.
in the feed:
exocarpium Citri Rubrum core white dish, its carotene carotene content is 4.5 times of common Chinese cabbage, vitamin content is 1.8 times of common sauerkraut, sugar content is 3.5 times of common Chinese cabbage, contained energy 88kJ, moisture 93.6g, protein 1.7g in every 100g, fatty 0.2g, dietary fiber 0.6g, carbohydrate 3.1g, carrotene 250 μ g, retinol equivalent 42 μ g, thiamine 0.06mg, riboflavin 0.07mg, niacin 0.8mg; Vitamin C 47mg, support one's family an E0.92mg; Potassium one 30mg, sodium 89.3mg, calcium 69mg, magnesium 12mg, iron 0.5mg, manganese 0.21mg, zinc 0.21mg, copper 0.03mg, phosphorus 30mg, selenium 0.33 μ g.
black fungus, the content of auricularia auriculajudae protein is six times of milk, and calcium, phosphorus, iron fiber cellulose content are quite a few, in addition, also have the carbohydrates such as mannosan, glucose, wood sugar, and lecithin, ergosterol and vitamin C etc., auricularia auriculajudae has the atherosis effect of prevention of arterial.Protein abundance, and be rich in multivitamin and mineral matter, particularly iron content is high, and every 100 grams of dried fungus iron content reach 185 milligrams, is 100 times of meat.
white fungus, containing protein, fat and several amino acids, mineral matter and glycogen.Containing 17 seed amino acids in white fungus protein, 3/4 white fungus in the necessary amino acid of human body can provide.White fungus is also containing several mineral materials, and as calcium, phosphorus, iron, potassium, sodium, magnesium, sulphur etc., wherein the content of calcium, iron is very high, in every hectogram white fungus, and calcic 643 milligrams, iron 30.4 milligrams.In addition, also containing glycogen such as trehalose, pentosan, mannitols in white fungus, nutritive value is very high, has the effect that righting is strong, is a kind of senior nourishing tonic.
carrot, in every 100 grams of carrots, about containing 0.6 gram, protein, 0.3 gram, fat, sugar 7.6 ~ 8.3 grams, iron 0.6 milligram, vitamin A (carrotene) 1.35 ~ 17.25 milligrams, vitaminB10 .02 ~ 0.04 milligram, vitamin B2 0.04 ~ 0.05 milligram, vitamin C 12 milligrams, heat 150.7 kilojoule, separately containing pectin, starch, inorganic salts and several amino acids.Especially the highest with dark Chinese red carotene carotene content in each veriety, various carrot contained energy is between 79.5 kilojoule ~ 1339.8 kilojoules.
caraway, caraway is nutritious, and caraway includes vitamin c, carrotene, vitamin b1, b2 etc., and simultaneously also containing abundant mineral matter, as calcium, iron, phosphorus, magnesium etc., its volatile oil contains mannitol, positive certain herbaceous plants with big flowers aldehyde, aldehyde C-9 and linalool etc., can whet the appetite and be amusing.Also containing potassium malate etc. in caraway.The amount of the vitamin c contained in caraway is more much higher than common vegetable, and common people eat 7 ~ 10 grams of caraway leaves just can meet the demand of human body to vitamin c; Carrotene contained in caraway exceeds more than 10 times than tomato, Kidney bean, cucumber etc.
millet starch, is rich in VC, carrotene, containing protein, and carbohydrate, mineral matter.
beneficial effect of the present invention: a kind of Chinese cabbage auricularia auriculajudae salted vegetables of the present invention, be prepared from by Exocarpium Citri Rubrum core white dish, black fungus, white fungus, carrot, caraway, millet starch, delicious flavour, nutritious, mouthfeel better, clearly good to eat, the synthetic additives such as any anticorrisive agent, artificial color are not added in whole manufacturing process, and processing technology is simple, production cost is lower, pure natural, aseptic, nuisanceless.
Detailed description of the invention
embodiment 1
a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, be prepared from by following parts by weight by raw material, Exocarpium Citri Rubrum core white dish 30-45 part, black fungus 10-15 part, white fungus 6-10 part, carrot 6-10 part, caraway 3-5 part, millet starch 3-5 part, edible salt 3-5 part, brown sugar 2-4 part, white granulated sugar 2-4 part, rice vinegar 2-4 part, rice wine 2-4 part, anistree 0.5-3 part, zanthoxylum powder 0.5-3 part, chickens' extract 0.5-3 part, monosodium glutamate 0.5-3 part.
embodiment 2
a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, preferred weight number pressed by raw material, Exocarpium Citri Rubrum core white dish 35-40 part, black fungus 12-14 part, white fungus 7-9 part, carrot 7-8 part, caraway 3-4 part, millet starch 3-4 part, edible salt 3-4 part, brown sugar 2-3 part, white granulated sugar 2-3 part, rice vinegar 2-3 part, rice wine 2-3 part, anistree 0.5-2 part, zanthoxylum powder 0.5-2 part, chickens' extract 0.5-1 part, monosodium glutamate 0.5-1 part.
embodiment 3
a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, optimum weight number pressed by raw material, Exocarpium Citri Rubrum core white dish 40 parts, black fungus 13 parts, 8 parts, white fungus, 7 parts, carrot, 4 parts, caraway, millet starch 3 parts, edible salt 4 parts, 3 parts, brown sugar, white granulated sugar 3 parts, rice vinegar 3 parts, 2 parts, rice wine, anise 1.5 parts, zanthoxylum powder 1 part, chickens' extract 0.8 part, monosodium glutamate 0.5 part.
embodiment 4
a kind of Chinese cabbage auricularia auriculajudae salted vegetables and preparation method thereof, the key step of its preparation method is:
step 1, pretreatment of raw material:
(1) by weight, choose fresh Exocarpium Citri Rubrum core white dish, black fungus, white fungus, carrot, caraway, millet starch, clean and removal of impurities; Get Exocarpium Citri Rubrum core white dish, be placed in clear water and soak 1-2 hour, dry moisture, for subsequent use;
(2) get black fungus, white fungus, be placed in warm water respectively and soak 2-3 hour, dry moisture, for subsequent use;
(3) get carrot, caraway, millet starch, thinly sliced by carrot, caraway segment, millet starch is cut into bulk, for subsequent use;
(4) by weight, anise, zanthoxylum powder, chickens' extract, monosodium glutamate, brown sugar, white granulated sugar, rice vinegar, rice wine, edible salt is taken, for subsequent use;
step 2, frying: get the Exocarpium Citri Rubrum core white dish in step 1 after process, black fungus, white fungus, carrot, caraway, millet starch, be placed in oil cauldron, add appropriate vegetable oil, add anise, zanthoxylum powder, chickens' extract, monosodium glutamate, little fiery frying 1-2 minute;
step 3, to pickle: the Exocarpium Citri Rubrum core white dish after frying, black fungus, white fungus, carrot, caraway, millet starch are placed in cold water, add edible salt, In Shade, sealed pickling 1-2 days, takes out, for subsequent use;
step 4, seasoning: get brown sugar, white granulated sugar, rice vinegar, rice wine, mixing and stirring, pour in the Exocarpium Citri Rubrum core white dish after pickling, black fungus, white fungus, carrot, caraway, millet starch, mixing and stirring, obtained a kind of Chinese cabbage auricularia auriculajudae salted vegetables.
Claims (4)
1. Chinese cabbage auricularia auriculajudae salted vegetables, it is characterized in that: be prepared from by following parts by weight by raw material, Exocarpium Citri Rubrum core white dish 30-45 part, black fungus 10-15 part, white fungus 6-10 part, carrot 6-10 part, caraway 3-5 part, millet starch 3-5 part, edible salt 3-5 part, brown sugar 2-4 part, white granulated sugar 2-4 part, rice vinegar 2-4 part, rice wine 2-4 part, anistree 0.5-3 part, zanthoxylum powder 0.5-3 part, chickens' extract 0.5-3 part, monosodium glutamate 0.5-3 part.
2. a kind of Chinese cabbage auricularia auriculajudae salted vegetables according to claim 1, it is characterized in that: raw material by preferred weight number, Exocarpium Citri Rubrum core white dish 35-40 part, black fungus 12-14 part, white fungus 7-9 part, carrot 7-8 part, caraway 3-4 part, millet starch 3-4 part, edible salt 3-4 part, brown sugar 2-3 part, white granulated sugar 2-3 part, rice vinegar 2-3 part, rice wine 2-3 part, anistree 0.5-2 part, zanthoxylum powder 0.5-2 part, chickens' extract 0.5-1 part, monosodium glutamate 0.5-1 part.
3. a kind of Chinese cabbage auricularia auriculajudae salted vegetables according to claim 1, it is characterized in that: raw material by optimum weight number, Exocarpium Citri Rubrum core white dish 40 parts, black fungus 13 parts, 8 parts, white fungus, 7 parts, carrot, 4 parts, caraway, millet starch 3 parts, edible salt 4 parts, 3 parts, brown sugar, white granulated sugar 3 parts, rice vinegar 3 parts, 2 parts, rice wine, anistree 1.5 parts, zanthoxylum powder 1 part, chickens' extract 0.8 part, monosodium glutamate 0.5 part.
4. a kind of Chinese cabbage auricularia auriculajudae salted vegetables according to claim 1-3 any one and preparation method thereof, is characterized in that: the key step of its preparation method is:
Step 1, pretreatment of raw material:
(1) by weight, choose fresh Exocarpium Citri Rubrum core white dish, black fungus, white fungus, carrot, caraway, millet starch, clean and removal of impurities; Get Exocarpium Citri Rubrum core white dish, be placed in clear water and soak 1-2 hour, dry moisture, for subsequent use;
(2) get black fungus, white fungus, be placed in warm water respectively and soak 2-3 hour, dry moisture, for subsequent use;
(3) get carrot, caraway, millet starch, thinly sliced by carrot, caraway segment, millet starch is cut into bulk, for subsequent use;
(4) by weight, anise, zanthoxylum powder, chickens' extract, monosodium glutamate, brown sugar, white granulated sugar, rice vinegar, rice wine, edible salt is taken, for subsequent use;
Step 2, frying: get the Exocarpium Citri Rubrum core white dish in step 1 after process, black fungus, white fungus, carrot, caraway, millet starch, be placed in oil cauldron, add appropriate vegetable oil, add anise, zanthoxylum powder, chickens' extract, monosodium glutamate, little fiery frying 1-2 minute;
Step 3, to pickle: the Exocarpium Citri Rubrum core white dish after frying, black fungus, white fungus, carrot, caraway, millet starch are placed in cold water, add edible salt, In Shade, sealed pickling 1-2 days, takes out, for subsequent use;
Step 4, seasoning: get brown sugar, white granulated sugar, rice vinegar, rice wine, mixing and stirring, pour in the Exocarpium Citri Rubrum core white dish after pickling, black fungus, white fungus, carrot, caraway, millet starch, mixing and stirring, obtained a kind of Chinese cabbage auricularia auriculajudae salted vegetables.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675779A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Pickles salted by Chinese cabbages |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN104286773A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Method for preparing preserved meat pickle |
| CN104305081A (en) * | 2014-10-16 | 2015-01-28 | 哈尔滨绿园蔬菜种植加工专业合作社 | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof |
| CN104351696A (en) * | 2014-10-10 | 2015-02-18 | 赵国英 | Production method of salted vegetable |
-
2015
- 2015-08-04 CN CN201510468831.6A patent/CN105077096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675779A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Pickles salted by Chinese cabbages |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN104286773A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Method for preparing preserved meat pickle |
| CN104351696A (en) * | 2014-10-10 | 2015-02-18 | 赵国英 | Production method of salted vegetable |
| CN104305081A (en) * | 2014-10-16 | 2015-01-28 | 哈尔滨绿园蔬菜种植加工专业合作社 | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曲勃，等: "长白山黑木耳咸菜加工工艺研究", 《现代农业科技》 * |
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Application publication date: 20151125 |