CN105558499A - Chinese sauerkraut with effects of promoting the circulation of qi and tonifying qi and production method thereof - Google Patents

Abstract

The present invention discloses Chinese sauerkraut with effects of promoting the circulation of qi and tonifying qi, 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 litchi, 12 parts of cherries, 10 parts of pumpkin, 8 parts of mushroom, 8 parts of Chinese-date and 6 parts of old radish root, 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 promoting the circulation of qi and tonifying qi has the various effects of promoting the circulation of qi and tonifying qi and the like by long-term consumption.

Description

A kind of promoting the circulation of qi benefit gas sauerkraut and production method thereof

Technical field

the present invention relates to food technology field, particularly a kind of promoting the circulation of qi benefit gas sauerkraut and production method thereof.

Background technology

sauerkraut can be appetizing pickles, dish to go with rice, steamed buns etc in our diet, and also can make dish as flavoring, can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc., the sauerkraut taste style of different regions is also not quite similar." sauerkraut " that common people often say generally refers to the general name of all kinds sauerkraut that all green vegetables or Chinese cabbage are done.

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.

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 the beneficial gas sauerkraut of a kind of promoting the circulation of qi adopting Chinese cabbage of reddish orange core to pickle and production method thereof.

object of the present invention is achieved through the following technical solutions: a kind of promoting the circulation of qi benefit gas 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, lichee 18 parts, 12 parts, cherry, 10 parts, pumpkin, mushroom 8 parts, 8 parts, date, raphani,radix 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: lichee, cherry, pumpkin, mushroom, date, raphani,radix, clean and removal of impurities, then pumpkin is gone slitting shape or bulk after seed, by lichee, cherry, Removing Kernel for Date, by all garnishes ultraviolet disinfections, mix 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, by the sauerkraut pickled and lichee, cherry, pumpkin, mushroom, date, jointly pull out, 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, and in conjunction with tonic garnishes promoting the circulation of qi benefiting qi effect, 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, pumpkin tonifying middle-Jiao and Qi, anti-inflammatory analgetic, removing toxic substances desinsection.Lichee promoting QI to circulate and dispersing the agglomeration of the pathogens, cold-dispelling pain-relieving.Suffer from abdominal pain for cold hernia, testiclar gall.Fruit: promote the production of body fluid, beneficial blood, regulates the flow of vital energy, pain relieving.For polydipsia, hiccup, stomachache, scrofula, malignant boil swells, toothache, traumatism and bleeding.Cherry blood yiqi, wines used as antirheumatic.Meciless for numb limb, lumbago, skelalgia of rheumatism.Mushroom is invigorated the spleen and benefited qi, regulating qi-flowing for eliminating phlegm, appetizing removing toxic substances.For catarrhal jaundice, leukopenia, hypovitaminosis B 2, agranulocytosis.Date tonifying middle-Jiao and Qi, nourishing blood and tranquilization.Few for insufficiency of the spleen food, weak loose stool, hysteria of womam.Raphani,radix is ventilatingd the lung and resolving phlegm, and helps digestion, Li Shui.Control cough ant phlegm, stagnation of QI due to dyspepsia, the vexed distending pain of gastral cavity abdomen ruffian, oedema is breathed heavily full, dysentery with vomiting disease.

a kind of promoting the circulation of qi benefit gas sauerkraut of the present invention, the long-term multiple efficacies such as there is promoting the circulation of qi benefit gas that eat.

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 promoting the circulation of qi benefiting qi effect.

3, in sauerkraut finished product, also containing lichee, cherry, pumpkin, mushroom, date composition, together can eat, increase the effect of promoting the circulation of qi benefit gas.

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 promoting the circulation of qi benefit gas 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, lichee 18 parts, 12 parts, cherry, 10 parts, pumpkin, mushroom 8 parts, 8 parts, date, raphani,radix 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: lichee, cherry, pumpkin, mushroom, date, raphani,radix, clean and removal of impurities, then pumpkin is gone slitting shape or bulk after seed, by lichee, cherry, Removing Kernel for Date, by all garnishes ultraviolet disinfections, mix 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, by the sauerkraut pickled and lichee, cherry, pumpkin, mushroom, date, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.

Claims (2)

1. a promoting the circulation of qi benefit gas 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, lichee 18 parts, 12 parts, cherry, 10 parts, pumpkin, mushroom 8 parts, 8 parts, date, raphani,radix 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 promoting the circulation of qi benefit gas 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: lichee, cherry, pumpkin, mushroom, date, raphani,radix, clean and removal of impurities, then pumpkin is gone slitting shape or bulk after seed, by lichee, cherry, Removing Kernel for Date, by all garnishes ultraviolet disinfections, mix 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, by the sauerkraut pickled and lichee, cherry, pumpkin, mushroom, date, jointly pull out, after cleaning, remove excessive moisture, put and shine 1-2 hour in the sun, sterilizing, packaging.