CN105558496A - Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof - Google Patents
Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof Download PDFInfo
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- CN105558496A CN105558496A CN201410545759.8A CN201410545759A CN105558496A CN 105558496 A CN105558496 A CN 105558496A CN 201410545759 A CN201410545759 A CN 201410545759A CN 105558496 A CN105558496 A CN 105558496A
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Classifications
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- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention discloses Chinese sauerkraut with effects of tonifying qi and nourishing stomach, the Chinese sauerkraut comprises, by weight, 70%-80% of orange-red core cabbage, 12%-22% of a dietetic invigoration side dish and 6%-8% of a pickling seasoning, the dietetic invigoration side dish comprises 18 parts of edible fungus, 12 parts of codonopsis pilosula, 10 parts of chestnut, 8 parts of walnut kernel, 8 parts of Chinese yam and 6 parts of red dates, and the pickling seasoning comprises 65 parts of fine salt, 5 parts of Chinese liquor, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with effects of tonifying qi and nourishing stomach has the various effects of tonifying qi and nourishing stomach and the like by long-term consumption.
Description
Technical field
the present invention relates to food technology field, particularly a kind of beneficial gas nourishing the stomach sauerkraut and production method thereof.
Background technology
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.
in Russia, one autumn has set in, is " ten thousand family salted vegetables sound ".In the very long winter that half a year is many, sauerkraut is exactly the leading role on Russian's dining table.This point has some idea of from the grand occasion of the sauerkraut special glass Bottle and bottle cap of Russian shop sells.From summer, be no matter the food market at residential neighborhood, or in international chain-supermarket, the vial of various shape makes people eye-opening, ignorant standard thinks it is glass factory's sale monopoly.In fact, these are all for sauerkraut prepares.
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 beneficial gas nourishing the stomach sauerkraut and production method.
object of the present invention is achieved through the following technical solutions: a kind of beneficial gas nourishing the stomach 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, 18 parts, auricularia auriculajudae, Radix Codonopsis 12 parts, 10 parts, chestnut, walnut kernel 8 parts, Chinese yam 8 parts, red date 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: auricularia auriculajudae, Radix Codonopsis, chestnut, walnut kernel, Chinese yam, red date, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and auricularia auriculajudae, chestnut, Chinese yam, walnut kernel, red date to be pulled out jointly, 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, adopts traditional pickled cabbage salting mode, to garnish food beneficial gas nourishing the stomach effect in conjunction with tonic, and 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, auricularia auriculajudae useful gas nourishing the stomach moistening lung, cooling blood and hemostasis, the effects such as lowering blood-fat and reducing weight.Chestnut contains multivitamin and mineral matter, has strengthening the spleen and replenishing qi, nourishing the stomach, brain tonic, kidney tonifying, strong waist, strong muscle, invigorates blood circulation, stops blooding, the effect such as detumescence.Chinese yam has tonifying spleen nourishing the stomach, effect of invigorating the lung and the kidney.Walnut kernel taste is sweet warm in nature, enters kidney, lung channel, has kidney tonifying, essence replenishing, brain tonic and intelligence development, moistening lung Dingchuan and nourishing the stomach and the effect such as to enrich blood.Radix Codonopsis tonifying middle-Jiao and Qi, promotes the production of body fluid, and nourishes blood.Cure mainly weakness of the spleen and the stomach, qi-blood deficiency, body is tired unable, and food is few, thirsty, rushes down for a long time, prolapse of the anus.Red date tonifying spleen and stomach, nourishing generate fluid, adjusts battalion to defend, antidote poison.Control stomach void food few, the weak loose stool of spleen, qi-blood-body fluid is not enough, disharmony between ying and wei, palpitation and severe palpitation.Married woman's stolen goods are hot-tempered.
one of the present invention beneficial gas nourishing the stomach sauerkraut, the multiple efficacies such as the useful gas nourishing the stomach of long-term food utensil.
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 beneficial gas nourishing the stomach effect.
3, in sauerkraut finished product, also containing auricularia auriculajudae, chestnut, Chinese yam, walnut kernel, red date composition, together can eat, increase the effect of beneficial gas nourishing the stomach.Auricularia auriculajudae and red date can eat as seasoned food stewed boiling in sauerkraut or chafing dish sauerkraut.
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 beneficial gas nourishing the stomach 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, 18 parts, auricularia auriculajudae, Radix Codonopsis 12 parts, 10 parts, chestnut, walnut kernel 8 parts, Chinese yam 8 parts, red date 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: auricularia auriculajudae, Radix Codonopsis, chestnut, walnut kernel, Chinese yam, red date, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and auricularia auriculajudae, chestnut, Chinese yam, walnut kernel, red date to be pulled out jointly, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
Claims (2)
1. a beneficial gas nourishing the stomach 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, 18 parts, auricularia auriculajudae, Radix Codonopsis 12 parts, 10 parts, chestnut, walnut kernel 8 parts, Chinese yam 8 parts, red date 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 beneficial gas nourishing the stomach 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: auricularia auriculajudae, Radix Codonopsis, chestnut, walnut kernel, Chinese yam, red date, clean and removal of impurities, then slitting shape or bulk, high-temperature sterilization, mixes 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, the sauerkraut pickled and auricularia auriculajudae, chestnut, Chinese yam, walnut kernel, red date to be pulled out jointly, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.
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| CN201410545759.8A CN105558496A (en) | 2014-10-16 | 2014-10-16 | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof |
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| CN201410545759.8A CN105558496A (en) | 2014-10-16 | 2014-10-16 | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof |
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- 2014-10-16 CN CN201410545759.8A patent/CN105558496A/en active Pending
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| CN106136146A (en) * | 2016-06-29 | 2016-11-23 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Radix Rubi sachalinensis expelling wind and clearing away heat shredded sauerkraut and preparation method thereof |
| CN106136145A (en) * | 2016-06-29 | 2016-11-23 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of ear water Herba Amaranthi tricoloris invigorating spleen to remove dampness shredded sauerkraut and preparation method thereof |
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Application publication date: 20160511 |