CN105746971A - Manufacturing method of pickled brown mustard - Google Patents
Manufacturing method of pickled brown mustard Download PDFInfo
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- CN105746971A CN105746971A CN201410783633.4A CN201410783633A CN105746971A CN 105746971 A CN105746971 A CN 105746971A CN 201410783633 A CN201410783633 A CN 201410783633A CN 105746971 A CN105746971 A CN 105746971A
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- Prior art keywords
- caulis
- folium brassicae
- brassicae junceae
- sauerkraut
- brown mustard
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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
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A manufacturing method of pickled brown mustard comprises the following steps: (1) selecting brown mustard; (2) cleaning the brown mustard through washing, and performing drying; (3) using a crock for pickling, and laying a layer of sealing bag, the upper end of which is open, in the crock; (4) flatly laying brown mustard in the sealing bag in the crock, and performing compacting; (5) sprinkling a layer of salt on the surface of brown mustard; (6) repeating the step (4) and (5); (7) putting a stone block in the sealing bag in the crock for pressing the top of brown mustard; and (8) sealing the opening of the sealing bag, and putting the crock in the environment with the temperature of 10-25 DEG C for 40-70 days for pickling in order to obtain pickled brown mustard. The method is simple in material consumption and manufacturing, low in manufacture cost, and high in practicability, has low requirements on people who pickle brown mustard, and is suitable for home making or mass production in enterprises. The pickled brown mustard is free of aseptic, is safe, clean and health, doesn't cause cancers if being consumed in a large amount, and tastes good.
Description
Technical field
The present invention relates to the manufacture method of a kind of vegetable, be specifically related to the manufacture method of a kind of sauerkraut.
Background technology
Sauerkraut can retain the nutrition of original vegetable to greatest extent, rich in vitamin C, amino acid, the nutrient substance such as dietary fiber, what adopt by this product of what is the storage method of lactic acid bacteria dominant microflora, so containing substantial amounts of lactic acid bacteria, lactic acid bacteria is the normal flora in human body intestinal canal to have data to show, there is the effect keeping gastrointestinal tract normal physiological function.Therefore enjoy liking of people at home, and amount is big.But the sauerkraut sold in the market generally also has preservative, or increases other dispensings in manufacturing process, cause the sauerkraut mouthfeel made not sharp and clear, spoiled and also applicable too much or long-term edible after easily carcinogenic.
Summary of the invention
In view of this, the technical problem to be solved in the present invention be a kind of make simple, cost is low, the method for preparing Chinese sauerkraut of safety and Health health.
In order to solve above-mentioned technical problem, the present invention adopts following scheme to realize: the manufacture method of a kind of sauerkraut, it is characterised in that comprise the steps:
(1) select Caulis et Folium Brassicae junceae, remove the dish head in Caulis et Folium Brassicae junceae and yellow leaf；
(2) Caulis et Folium Brassicae junceae is cleaned up, be then dried process, remove 35%～45% moisture in Caulis et Folium Brassicae junceae；
(3) select a watt cylinder to pickle, in cylinder, lay one layer of upper end open seal bag；
(4) Caulis et Folium Brassicae junceae is laid in the sealing bag in watt cylinder, compresses；
(5) last layer salt is spilt on the surface of Caulis et Folium Brassicae junceae；
(6) step (4) and step (5) are repeated, until piling Caulis et Folium Brassicae junceae in watt cylinder；
(7) putting into stone in the sealing bag in watt cylinder and be pressed in above Caulis et Folium Brassicae junceae, the weight of described stone is 8～15KG；
(8) opening sealing bag is sealed, watt cylinder is placed in the environment of 10～25 DEG C and pickles 40～70 days, namely pickle into sauerkraut.
Wherein, described dried is that baking room is dried or natural drying under the sun.
Wherein, described Caulis et Folium Brassicae junceae with the mixed proportion of the percentage by weight of salt is: Caulis et Folium Brassicae junceae 92%～95%, salt 5%～8%.
Wherein, described salt is refined salt.
Wherein, the bottom surface of described stone is flat.
Compared with prior art, the present invention has materials simplicity, make simple and cost of manufacture is low, low to pickling personnel requirement, practical, produce in batches suitable in family manufacture or enterprise, without other preservative, safety and sanitation, a large amount of edible without carcinogenic etc., safety and Health, and the sauerkraut mouthfeel pickled is good.
Detailed description of the invention
In order to allow those skilled in the art be more fully understood that technical scheme, the present invention is further elaborated for embodiment in detail below.
Embodiment 1 pickles 100KG sauerkraut
The manufacture method of a kind of sauerkraut, it is characterised in that comprise the steps:
(1) select Caulis et Folium Brassicae junceae, remove the dish head in Caulis et Folium Brassicae junceae and yellow leaf；
(2) Caulis et Folium Brassicae junceae is cleaned up, then naturally dry under the sun, remove 35%～45% moisture in Caulis et Folium Brassicae junceae after drying so that Caulis et Folium Brassicae junceae is more prone to pickle and store；Wherein remove in Caulis et Folium Brassicae junceae 40% moisture time, the mouthfeel after pickling is sharp and clear, and will not produce substantial amounts of moisture, causes sauerkraut to rot；
(3) select a watt cylinder to pickle, in cylinder, lay one layer of upper end open seal bag；Adopt sealing bag to seal so that the Caulis et Folium Brassicae junceae after pickling can better retain original flavor, be also avoided that the steam of outside enters in Caulis et Folium Brassicae junceae simultaneously, increase the moisture of Caulis et Folium Brassicae junceae, it is easy to cause rotten；
(4) being laid in by Caulis et Folium Brassicae junceae in the sealing bag in watt cylinder, compress, reduce the air between Caulis et Folium Brassicae junceae, it is to avoid curing process air too high levels, ferment effect is not good or occurs rotten in curing process；
(5) last layer salt essence is spilt on the surface of Caulis et Folium Brassicae junceae；
(6) step (4) and step (5) are repeated, until piling Caulis et Folium Brassicae junceae in watt cylinder；
(7) putting into stone in the sealing bag in watt cylinder and be pressed in above Caulis et Folium Brassicae junceae, the stone that stone selects bottom surface smooth carries out compacting so that stone is bigger with the contact surface of Caulis et Folium Brassicae junceae, and the weight of described stone is 10KG；
(8) opening sealing bag is sealed, watt cylinder is placed in the environment of 25 DEG C and pickles 60 days, namely pickle into sauerkraut.
Wherein, the weight drying rear Caulis et Folium Brassicae junceae of selection is 92KG, and the refined salt weight of selection is 8KG.
Embodiment 2 pickles 100KG sauerkraut
The manufacture method of a kind of sauerkraut, it is characterised in that comprise the steps:
(1) select Caulis et Folium Brassicae junceae, remove the dish head in Caulis et Folium Brassicae junceae and yellow leaf；
(2) Caulis et Folium Brassicae junceae is cleaned up, then naturally dry under the sun, remove 35%～45% moisture in Caulis et Folium Brassicae junceae after drying so that Caulis et Folium Brassicae junceae is more prone to pickle and store；Wherein remove in Caulis et Folium Brassicae junceae 40% moisture time, the mouthfeel after pickling is sharp and clear, and will not produce substantial amounts of moisture, causes sauerkraut to rot；
(3) select a watt cylinder to pickle, in cylinder, lay one layer of upper end open seal bag；Adopt sealing bag to seal so that the Caulis et Folium Brassicae junceae after pickling can better retain original flavor, be also avoided that the steam of outside enters in Caulis et Folium Brassicae junceae simultaneously, increase the moisture of Caulis et Folium Brassicae junceae, it is easy to cause rotten；
(4) being laid in by Caulis et Folium Brassicae junceae in the sealing bag in watt cylinder, compress, reduce the air between Caulis et Folium Brassicae junceae, it is to avoid curing process air too high levels, ferment effect is not good or occurs rotten in curing process；
(5) last layer salt essence is spilt on the surface of Caulis et Folium Brassicae junceae；
(6) step (4) and step (5) are repeated, until piling Caulis et Folium Brassicae junceae in watt cylinder；
(7) putting into stone in the sealing bag in watt cylinder and be pressed in above Caulis et Folium Brassicae junceae, the stone that stone selects bottom surface smooth carries out compacting so that stone is bigger with the contact surface of Caulis et Folium Brassicae junceae, and the weight of described stone is 8KG；
(8) opening sealing bag is sealed, watt cylinder is placed in the environment of 10 DEG C and pickles 70 days, namely pickle into sauerkraut.
Wherein, the weight drying rear Caulis et Folium Brassicae junceae of selection is 95KG, and the refined salt weight of selection is 5KG.
Embodiment 3 pickles 100KG sauerkraut
The manufacture method of a kind of sauerkraut, it is characterised in that comprise the steps:
(1) select Caulis et Folium Brassicae junceae, remove the dish head in Caulis et Folium Brassicae junceae and yellow leaf；
(2) Caulis et Folium Brassicae junceae is cleaned up, then naturally dry under the sun, remove 35%～45% moisture in Caulis et Folium Brassicae junceae after drying so that Caulis et Folium Brassicae junceae is more prone to pickle and store；Wherein remove in Caulis et Folium Brassicae junceae 40% moisture time, the mouthfeel after pickling is sharp and clear, and will not produce substantial amounts of moisture, causes sauerkraut to rot；
(3) select a watt cylinder to pickle, in cylinder, lay one layer of upper end open seal bag；Adopt sealing bag to seal so that the Caulis et Folium Brassicae junceae after pickling can better retain original flavor, be also avoided that the steam of outside enters in Caulis et Folium Brassicae junceae simultaneously, increase the moisture of Caulis et Folium Brassicae junceae, it is easy to cause rotten；
(4) being laid in by Caulis et Folium Brassicae junceae in the sealing bag in watt cylinder, compress, reduce the air between Caulis et Folium Brassicae junceae, it is to avoid curing process air too high levels, ferment effect is not good or occurs rotten in curing process；
(5) last layer salt essence is spilt on the surface of Caulis et Folium Brassicae junceae；
(6) step (4) and step (5) are repeated, until piling Caulis et Folium Brassicae junceae in watt cylinder；
(7) putting into stone in the sealing bag in watt cylinder and be pressed in above Caulis et Folium Brassicae junceae, the stone that stone selects bottom surface smooth carries out compacting so that stone is bigger with the contact surface of Caulis et Folium Brassicae junceae, and the weight of described stone is 15KG；
(8) opening sealing bag is sealed, watt cylinder is placed in the environment of 10 DEG C and pickles 40 days, namely pickle into sauerkraut.
Wherein, the weight drying rear Caulis et Folium Brassicae junceae of selection is 93KG, and the refined salt weight of selection is 7KG.
Outside the condition of above curing condition Processing Example 1-3, the Caulis et Folium Brassicae junceae that can also use can select the arbitrary percentage value in 35%～45% moisture removed in Caulis et Folium Brassicae junceae, the weight of stone can be any gravimetric value in 8～15KG, the temperature and time that watt cylinder is placed can be the arbitrary temp in 10～25 DEG C and 40～70 days and the time pickles, the mixed proportion of the percentage by weight of Caulis et Folium Brassicae junceae and salt can be Caulis et Folium Brassicae junceae 92%～95%, any proportion mixing in salt 5%～8% is pickled, the combination in any of above parameter carries out pickling the sauerkraut that also can make same effect, numerous to list herein and set forth.
Above-described embodiment is only the wherein specific implementation of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that, for the person of ordinary skill of the art, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these apparent alternative forms belong to protection scope of the present invention.
Claims (5)
1. the manufacture method of a sauerkraut, it is characterised in that comprise the steps:
(1) select Caulis et Folium Brassicae junceae, remove the dish head in Caulis et Folium Brassicae junceae and yellow leaf；
(2) Caulis et Folium Brassicae junceae is cleaned up, be then dried process, remove 35%～45% moisture in Caulis et Folium Brassicae junceae；
(3) select a watt cylinder to pickle, in cylinder, lay one layer of upper end open seal bag；
(4) Caulis et Folium Brassicae junceae is laid in the sealing bag in watt cylinder, compresses；
(5) last layer salt is spilt on the surface of Caulis et Folium Brassicae junceae；
(6) step (4) and step (5) are repeated, until piling Caulis et Folium Brassicae junceae in watt cylinder；
(7) putting into stone in the sealing bag in watt cylinder and be pressed in above Caulis et Folium Brassicae junceae, the weight of described stone is 8～15KG；
(8) opening sealing bag is sealed, watt cylinder is placed in the environment of 10～25 DEG C and pickles 40～70 days, namely pickle into sauerkraut.
2. the manufacture method of sauerkraut according to claim 1, it is characterised in that described dried is that baking room is dried or natural drying under the sun.
3. the manufacture method of sauerkraut according to claim 1, it is characterised in that the mixed proportion of the percentage by weight of described Caulis et Folium Brassicae junceae and salt is: Caulis et Folium Brassicae junceae 92%～95%, salt 5%～8%.
4. the manufacture method of sauerkraut according to claim 1, it is characterised in that described salt is refined salt.
5. the manufacture method of sauerkraut according to claim 1, it is characterised in that the bottom surface of described stone is flat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410783633.4A CN105746971A (en) | 2014-12-18 | 2014-12-18 | Manufacturing method of pickled brown mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410783633.4A CN105746971A (en) | 2014-12-18 | 2014-12-18 | Manufacturing method of pickled brown mustard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105746971A true CN105746971A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410783633.4A Withdrawn CN105746971A (en) | 2014-12-18 | 2014-12-18 | Manufacturing method of pickled brown mustard |
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| Country | Link |
|---|---|
| CN (1) | CN105746971A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962857A (en) * | 2017-05-27 | 2017-07-21 | 李玉权 | A kind of preparation method of sauerkraut |
| CN107495226A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of method of Homemade sauerkraut |
| CN107495225A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of preparation method for instant acid bamboo shoot of uncapping |
| CN107495224A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of method for salting of complete ecological sauerkraut |
| CN107625089A (en) * | 2017-08-18 | 2018-01-26 | 李德新 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
| CN109123532A (en) * | 2018-09-27 | 2019-01-04 | 严钦武 | A kind of flavor leaf mustard and preparation method thereof |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN112106965A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling method of dried salted leaf mustard |
-
2014
- 2014-12-18 CN CN201410783633.4A patent/CN105746971A/en not_active Withdrawn
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962857A (en) * | 2017-05-27 | 2017-07-21 | 李玉权 | A kind of preparation method of sauerkraut |
| CN107495226A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of method of Homemade sauerkraut |
| CN107495225A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of preparation method for instant acid bamboo shoot of uncapping |
| CN107495224A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of method for salting of complete ecological sauerkraut |
| CN107625089A (en) * | 2017-08-18 | 2018-01-26 | 李德新 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
| CN109123532A (en) * | 2018-09-27 | 2019-01-04 | 严钦武 | A kind of flavor leaf mustard and preparation method thereof |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN112106965A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling method of dried salted leaf mustard |
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| C06 | Publication | ||
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Application publication date: 20160713 |