CN105747161A - Pickling method of pickled vegetables - Google Patents
Pickling method of pickled vegetables Download PDFInfo
- Publication number
- CN105747161A CN105747161A CN201610147557.7A CN201610147557A CN105747161A CN 105747161 A CN105747161 A CN 105747161A CN 201610147557 A CN201610147557 A CN 201610147557A CN 105747161 A CN105747161 A CN 105747161A
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- China
- Prior art keywords
- parts
- old
- salting
- ginger
- sauerkraut
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- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 17
- 238000005554 pickling Methods 0.000 title abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000234314 Zingiber Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000021108 sauerkraut Nutrition 0.000 claims description 24
- 238000009938 salting Methods 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 229960000448 lactic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims 1
- 235000010262 sodium metabisulphite Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- 241001113556 Elodea Species 0.000 description 3
- 206010054949 Metaplasia Diseases 0.000 description 3
- 230000015689 metaplastic ossification Effects 0.000 description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 2
- UKTDQTGMXUHPIF-UHFFFAOYSA-N [Na].S(O)(O)=O Chemical compound [Na].S(O)(O)=O UKTDQTGMXUHPIF-UHFFFAOYSA-N 0.000 description 2
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickling method of pickled vegetables and belongs to the technical field of food processing.The pickled vegetables are produced by 30-40 parts of green vegetables, 20-30 parts of water, 4-5 parts of chili, 6-8 parts of salt, 5-7 parts of ginger, 8-10 parts of food additives and 0.3-0.5 part of food flavorings.The pickling method includes the steps of S1, washing the green vegetables, chopping, adding water, placing into an aged vegetable-pickling jar, and evenly stirring; S2, adding the chili, the salt and the ginger into the aged vegetable-pickling jar, standing in a sealed manner for 1-2 days under room temperature, and evenly stirring again; S3, adding the food additives into the aged vegetable-pickling jar after the processing in the step S2, and sealing and storing.The pickling method has the advantages that various fragrances are reasonably mixed by the proportion of the raw materials, and the obtained pickled vegetables are special in flavor, simple in process, long in storage time, convenient in large-scale factory production, low in cost, easy to transport and store and capable of promoting appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to pickling of a kind of old altar sauerkraut
Method.
Background technology
Sauerkraut, Gu claims the marshland full of water weeds (z ū), has in " Book of Songs ", and " middle field has hut, battle field to have melon, is that stripping is
The marshland full of water weeds, the imperial ancestors before the founder of the dynasty offered " description, explain according to Eastern Han Dynasty's the most careful " origin of Chinese character ": " marshland full of water weeds dish person, sauerkraut
Also ", the sauerkraut of today i.e. it is similar to, it can be seen that, the history of China's sauerkraut is the longest.Acid
Dish can be appetizing pickles, dish to go with rice, steamed buns etc in our diet, it is also possible to as flavoring system
Make dish, northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc. can be divided into,
The sauerkraut taste style of different regions is also not quite similar." sauerkraut " that common people often say refers generally to
It is all green vegetables or the general name of all kinds sauerkraut that Chinese cabbage is cooked.Sauerkraut uses the salt of low concentration
Water, or carry out pickled various fresh and tender vegetables with a small amount of salt, then through lactobacillus-fermented, make one
Plant acidulated curing food, as long as lactic acid content reaches certain concentration, and make product isolation sky
Gas, it is possible to reach the purpose store for a long time.
Summary of the invention
The purpose of the present invention is contemplated to the defect overcoming the chinese bulbous onion storage time short, devises one
The method for salting of old altar sauerkraut, has flavour, and process is simple, stores the time long,
Plant layout metaplasia is facilitated to produce, low cost, easily transport preservation, improve a poor appetite.
Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:
The method for salting of a kind of old altar sauerkraut, is made up of following raw material: green vegetables 30-40 part,
Water 20-30 part, capsicum 4-5 part, edible salt 6-8 part, ginger 5-7 part, food additives
8-10 part, flavoring essence spices 0.3-0.5 part；
35 parts of described green vegetables, 25 parts of water；
4.5 parts of described capsicum, edible salt 7 parts, 6 parts of ginger, food additives 9 parts, food
With essence and flavoring agent 0.4 part；
The composition of described edible additive contains citric acid, glacial acetic acid, lactic acid, phytic acid, D-
Arabo-ascorbic acid, disodium ethylene diamine tetraacetate, turmeric, lemon yellow, Sodium Benzoate, burnt sulfurous
Acid sodium；
Preparation process is as follows:
S1, green vegetables are cleaned, be cut into block, add water and put into Lao Caitan, stir；
S2, in the old dish altar of step S1 add capsicum, edible salt, ginger, under room temperature,
After standing seals 1-2 days up for safekeeping, it is again stirring for uniformly；
S3, addition food additives sealing preservation in the old dish altar after the process of step S2.
The method for salting of old altar sauerkraut disclosed in this invention, the proportion relation of various raw materials ensures
The reasonable mixing of various fragrance, has a flavour, and process is simple, stores the time long,
Plant layout metaplasia is facilitated to produce, low cost, easily transport preservation, improve a poor appetite.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be prone to effect
Understand and understand, the present invention is further elucidated below.
The method for salting of a kind of old altar sauerkraut, is made up of following raw material: green vegetables 30-40 part, water 20-30
Part, capsicum 4-5 part, edible salt 6-8 part, ginger 5-7 part, food additives 8-10 part,
Flavoring essence spices 0.3-0.5 part；
35 parts of described green vegetables, 25 parts of water；
4.5 parts of described capsicum, edible salt 7 parts, 6 parts of ginger, food additives 9 parts, food
With essence and flavoring agent 0.4 part；
The composition of described edible additive contains citric acid, glacial acetic acid, lactic acid, phytic acid, D-
Arabo-ascorbic acid, disodium ethylene diamine tetraacetate, turmeric, lemon yellow, Sodium Benzoate, burnt sulfurous
Acid sodium；
Preparation process is as follows:
S1, green vegetables are cleaned, be cut into block, add water and put into Lao Caitan, stir；
S2, in the old dish altar of step S1 add capsicum, edible salt, ginger, under room temperature,
After standing seals 1-2 days up for safekeeping, it is again stirring for uniformly；
S3, addition food additives sealing preservation in the old dish altar after the process of step S2,
This shelf life of products can reach 12 months, needs refrigeration after opening sealing.
The method for salting of old altar sauerkraut disclosed in this invention, the proportion relation of various raw materials ensures
The reasonable mixing of various fragrance, has a flavour, and process is simple, stores the time long,
Plant layout metaplasia is facilitated to produce, low cost, easily transport preservation, improve a poor appetite.
The general principle of the present invention, principal character and the present invention excellent has more than been shown and described
Point.Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, on
State the principle that the present invention is simply described described in embodiment and specification, without departing from the present invention
On the premise of spirit and scope, the present invention also has various changes and modifications, these changes and improvements
Both fall within scope of the claimed invention.Claimed scope is by appended right
Claim and equivalent thereof define.
Claims (5)
1. the method for salting of an old altar sauerkraut, it is characterised in that be made up of following raw material:
Green vegetables 30-40 part, water 20-30 part, capsicum 4-5 part, edible salt 6-8 part, ginger 5-7
Part, food additives 8-10 part, flavoring essence spices 0.3-0.5 part.
2. the method for salting of an old altar sauerkraut, it is characterised in that 35 parts of described green vegetables, water
25 parts.
3. the method for salting of an old altar sauerkraut, it is characterised in that 4.5 parts of described capsicum, food
With salt 7 parts, 6 parts of ginger, food additives 9 parts, flavoring essence spices 0.4 part.
4. the method for salting of an old altar sauerkraut, it is characterised in that the one-tenth of described edible additive
Divide containing citric acid, glacial acetic acid, lactic acid, phytic acid, D-araboascorbic acid, ethylenediamine tetra-acetic acid
Disodium, turmeric, lemon yellow, Sodium Benzoate, sodium pyrosulfite.
5. the method for salting of an old altar sauerkraut, it is characterised in that preparation process is as follows:
S1, green vegetables are cleaned, be cut into block, add water and put into Lao Caitan, stir；
S2, in the old dish altar of step S1 add capsicum, edible salt, ginger, under room temperature,
After standing seals 1-2 days up for safekeeping, it is again stirring for uniformly；
S3, addition food additives sealing preservation in the old dish altar after the process of step S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610147557.7A CN105747161A (en) | 2016-03-15 | 2016-03-15 | Pickling method of pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610147557.7A CN105747161A (en) | 2016-03-15 | 2016-03-15 | Pickling method of pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747161A true CN105747161A (en) | 2016-07-13 |
Family
ID=56332087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610147557.7A Pending CN105747161A (en) | 2016-03-15 | 2016-03-15 | Pickling method of pickled vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747161A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN112515143A (en) * | 2020-12-18 | 2021-03-19 | 云南泰润食品有限公司 | Processing method of Xinping pickled vegetables |
-
2016
- 2016-03-15 CN CN201610147557.7A patent/CN105747161A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN112515143A (en) * | 2020-12-18 | 2021-03-19 | 云南泰润食品有限公司 | Processing method of Xinping pickled vegetables |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160713 |
|
| WD01 | Invention patent application deemed withdrawn after publication |