CN105795407A - German sauerkraut preparation method - Google Patents
German sauerkraut preparation method Download PDFInfo
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- CN105795407A CN105795407A CN201610216875.4A CN201610216875A CN105795407A CN 105795407 A CN105795407 A CN 105795407A CN 201610216875 A CN201610216875 A CN 201610216875A CN 105795407 A CN105795407 A CN 105795407A
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- sauerkraut
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- 238000002360 preparation method Methods 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 28
- 230000018044 dehydration Effects 0.000 claims abstract description 18
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 78
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- 240000008100 Brassica rapa Species 0.000 claims description 45
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 45
- 241000427033 Stomolophus meleagris Species 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
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- 239000000203 mixture Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 230000002159 abnormal effect Effects 0.000 abstract description 7
- 229910052785 arsenic Inorganic materials 0.000 abstract description 7
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 abstract description 7
- 229910002651 NO3 Inorganic materials 0.000 abstract description 6
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 241000607142 Salmonella Species 0.000 abstract description 6
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 6
- 229910052793 cadmium Inorganic materials 0.000 abstract description 6
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 abstract description 6
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 5
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- 241000234314 Zingiber Species 0.000 description 3
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 235000020188 drinking water Nutrition 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
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Classifications
-
- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a German sauerkraut preparation method. The method comprises steps as follows: collection of raw materials, pre-processing of the raw materials, dehydration and fermentation. The sauerkraut prepared with the method is free from abnormal taste, foreign smell, mildew, mildew stains and white membranes as well as foreign matters which are visible under normal vision; the sauerkraut tastes crisp, fragrant and delicious. Meanwhile, the sauerkraut prepared with the method does not contain salmonella and escherichia coli O157:H7, the content of staphylococcus aureus, coliform, lead, cadmium, mercury, arsenic, nitrite and nitrate is remarkably lower than that of the substances in like products. Besides, no food additives are added to the sauerkraut.
Description
Technical field
The present invention relates to food processing field, particularly to the manufacture method of a kind of moral formula sauerkraut.
Background technology
Sauerkraut, also known as moral formula sauerkraut, rich in lactic acid, Vitamin A, B, C, mineral and dietary fiber, and contains carbohydrate and the protein of needed by human body.Wherein, lactic acid can help gastrointestinal disturbances food, and can kill various bacteria, it is suppressed that the breeding of putrefaction bacteria in large intestine, reduces the generation of toxin, thus effectively improving the gastroenteropathy symptoms such as diarrhoea, flatulence, can also suppress the generation of carcinogen simultaneously.Dietary fiber can promote intestinal peristalsis promoting, reduce the food time of staying in intestinal, pins intestinal moisture, solves constipation problem.
The sweat of moral formula sauerkraut is easily generated the phenomenon that addles, edible harmful.At present, it is common to way be put into food additive to carry out anticorrosion.But, these food additive are unfavorable for healthy for a long time.
Summary of the invention
In view of this, it is an object of the invention to provide the manufacture method of a kind of not perishable moral formula sauerkraut without food additive again.
For achieving the above object, the technical solution used in the present invention is as follows:
The manufacture method of moral formula sauerkraut, comprises the following steps:
A. feedstock capture: win the Chinese cabbage of the fresh Fructus Cucumidis sativi of 4-7 mass parts, the cabbage head of 5-8 mass parts, the white turnip of 6-10 mass parts, the Caulis et Folium Lactucae sativae of 5-8 mass parts, the Radix Dauci Sativae of 3-5 mass parts and 12-15 mass parts；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed on Chinese cabbage 15-18 hour with pressure slabstone；
D. fermentation: to the Rhizoma Zingiberis powder of the addition Sal of 0.024-0.075 mass parts, the white wine of 0.12-0.25 mass parts and 0.015-0.025 mass parts in the step C raw material processed, the lactic acid bacteria being subsequently adding 0.35-0.42 mass parts seals after fermentation 25-36 days, obtains described moral formula sauerkraut.
It is the speed in order to accelerate inside and outside solution Osmotic balance by raw material cutting, shredding.
The white wine and the Rhizoma Zingiberis powder that add play seasoning effect, meanwhile, also have antisepsis.
Further, in step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 85%-88%, and the water content of cabbage head is the water content of 70%-75%, white turnip and Radix Dauci Sativae is 84%-85%.
Further, in step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 3.5-4.8cm, width is the bar of 0.5-0.6cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.2-3.6cm, width is the section of 0.8-1.2cm that cabbage head is cut into length, and it be 3.5-6.0cm, width is the section of 0.4-0.7cm that white turnip is cut into length.
Further, in step B, the parameter of Chinese cabbage shredding is set to, and it be 4.8-7.2cm, width is the silk of 0.12-0.25cm that Chinese cabbage is cut into length.
Further, in step D, sealing is undertaken by cement mortar.
Further, in step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
Further, in step D, the temperature of fermentation is 25-28 DEG C, and pH is 4.2-4.8.
Further, in step D, fermentation carries out at indoor shady and cool place.
The method have the benefit that:
The sauerkraut free from extraneous odour that the method for the invention makes, is as good as and smells；Without going mouldy, without mildew tunica albuginea, without the visible alien material of twenty-twenty vision；Mouthfeel is clear and melodious, and crisp and fragrant is good to eat.Meanwhile, the sauerkraut that the method for the invention makes without Salmonella and colon bacillus O157:H7, staphylococcus aureus, coliform content, the Content of Yi Jiqian, cadmium, hydrargyrum, arsenic, nitrite and nitrate is all significantly lower than like product.Further, sauerkraut of the present invention is not added with food additive.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the invention are described in detail.
Embodiment 1
The manufacture method of moral formula sauerkraut, the steps include:
A. feedstock capture: win fresh 4g Fructus Cucumidis sativi, 8kg cabbage head, 6g white turnip, 8kg Caulis et Folium Lactucae sativae, 3kg Radix Dauci Sativae and 15kg Chinese cabbage；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed in Chinese cabbage upper 18 hour with pressure slabstone；
D. fermentation: to adding 0.075kg Sal, 0.12kg white wine and 0.025kg Rhizoma Zingiberis powder in the step C raw material processed, be subsequently adding 0.35kg lactic acid bacteria and seal after fermentation 36 days, obtain described moral formula sauerkraut.
In step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 85%, and the water content of cabbage head is 75%, and the water content of white turnip and Radix Dauci Sativae is 84%.
In step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 4.8cm, width is the bar of 0.5cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.6cm, width is the bar of 0.8cm that cabbage head is cut into length, and it be 6.0cm, width is the bar of 0.4cm that white turnip is cut into length；The parameter of Chinese cabbage shredding is set to, and it be 7.2cm, width is the silk of 0.12cm that Chinese cabbage is cut into length.
In step D, sealing is undertaken by cement mortar.
In step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
In step D, the temperature of fermentation is 25 DEG C, and pH is 4.8.
In step D, fermentation carries out at indoor shady and cool place.
Embodiment 2
The manufacture method of moral formula sauerkraut, the steps include:
A. feedstock capture: win fresh 7kg Fructus Cucumidis sativi, 5kg cabbage head, 10kg white turnip, 5kg Caulis et Folium Lactucae sativae, 5kg Radix Dauci Sativae and 15kg Chinese cabbage；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed in Chinese cabbage upper 15 hour with pressure slabstone；
D. fermentation: to adding 0.024kg Sal, 0.25kg white wine and 0.015kg Rhizoma Zingiberis powder in the step C raw material processed, be subsequently adding 0.42kg lactic acid bacteria and seal after fermentation 25 days, obtain described moral formula sauerkraut.
In step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 88%, and the water content of cabbage head is 70%, and the water content of white turnip and Radix Dauci Sativae is 85%.
In step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 3.5cm, width is the bar of 0.6cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.2cm, width is the bar of 1.2cm that cabbage head is cut into length, and it be 3.5cm, width is the bar of 0.7cm that white turnip is cut into length；The parameter of Chinese cabbage shredding is set to, and it be 4.8cm, width is the silk of 0.25cm that Chinese cabbage is cut into length.
In step D, sealing is undertaken by cement mortar.
In step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
In step D, the temperature of fermentation is 28 DEG C, and pH is 4.2.
In step D, fermentation carries out at indoor shady and cool place.
Embodiment 3
The manufacture method of moral formula sauerkraut, the steps include:
A. feedstock capture: win fresh 5.4kg Fructus Cucumidis sativi, 6.3kg cabbage head, 7.2kg white turnip, 6.4kg Caulis et Folium Lactucae sativae, 4.2kg Radix Dauci Sativae and 13.6kg Chinese cabbage；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed in Chinese cabbage upper 16 hour with pressure slabstone；
D. fermentation: to adding 0.045kg Sal, 0.18kg white wine and 0.021kg Rhizoma Zingiberis powder in the step C raw material processed, be subsequently adding 0.38kg lactic acid bacteria and seal after fermentation 29 days, obtain described moral formula sauerkraut.
In step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 86%, and the water content of cabbage head is 73%, and the water content of white turnip and Radix Dauci Sativae is 84.5%.
In step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 4.2cm, width is the bar of 0.55cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.4cm, width is the bar of 1.0cm that cabbage head is cut into length, and it be 4.8cm, width is the bar of 0.55cm that white turnip is cut into length；The parameter of Chinese cabbage shredding is set to, and it be 5.5cm, width is the silk of 0.18cm that Chinese cabbage is cut into length.
In step D, sealing is undertaken by cement mortar.
In step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
In step D, the temperature of fermentation is 27 DEG C, and pH is 4.5.
In step D, fermentation carries out at indoor shady and cool place.
Comparative example 1
The manufacture method of moral formula sauerkraut, the steps include:
A. feedstock capture: win fresh 4.2kg Fructus Cucumidis sativi, 7.8kg cabbage head, 6.4kg white turnip, 7.4kg Caulis et Folium Lactucae sativae, 3.6kg Radix Dauci Sativae and 12.5kg Chinese cabbage；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage are cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed in Chinese cabbage upper 17 hour with pressure slabstone；
D. fermentation: to adding 0.025kg Sal, 0.16kg white wine and 0.018kg Rhizoma Zingiberis powder in the raw material of dehydration, be subsequently adding 0.36kg lactic acid bacteria and seal after fermentation 28 days, obtain described moral formula sauerkraut.
In step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 4.5cm, width is the bar of 0.58cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.5cm, width is the bar of 1.1cm that cabbage head is cut into length, and it be 5.7cm, width is the bar of 0.65cm that white turnip is cut into length；The parameter of Chinese cabbage shredding is set to, and it be 7.1cm, width is the silk of 0.24cm that Chinese cabbage is cut into length.
In step D, sealing is undertaken by cement mortar.
In step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
In step D, the temperature of fermentation is 27 DEG C, and pH is 4.7.
In step D, fermentation carries out at indoor shady and cool place.
Comparative example 2
The manufacture method of moral formula sauerkraut, the steps include:
A. feedstock capture: win fresh 5.5kg Fructus Cucumidis sativi, 7.2kg cabbage head, 9.8kg white turnip, 5.1kg Caulis et Folium Lactucae sativae, 3.5kg Radix Dauci Sativae and 14.4kg Chinese cabbage；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed on Chinese cabbage 15-18 hour with pressure slabstone；
D. fermentation: to adding 0.072kg Sal, 0.18kg white wine and 0.016kg Rhizoma Zingiberis powder in the step C raw material processed, be subsequently adding 0.36kg lactic acid bacteria and seal after fermentation 35 days, obtain described moral formula sauerkraut.
In step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 85%-88%, and the water content of cabbage head is the water content of 70%-75%, white turnip and Radix Dauci Sativae is 84%-85%.
In step D, sealing is undertaken by cement mortar.
In step D, it is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
In step D, the temperature of fermentation is 25-28 DEG C, and pH is 4.2-4.8.
In step D, fermentation carries out at indoor shady and cool place.
Comparative example 3
Carrying out sauerkraut making with publication number for method described in the application for a patent for invention of CN104082700A, its processing step is as follows: Feedstock treating → dehydration → fermentation → shredding encapsulation；It concretely comprises the following steps:
A, Feedstock treating: pick Chinese cabbage fresh, without worm, then the Chinese cabbage chosen is cleaned up；A, Feedstock treating: pick Chinese cabbage fresh, without worm, then the Chinese cabbage chosen is cleaned up；
B, dehydration: washed Chinese cabbage surface is sprinkled Sal, then Chinese cabbage is neatly put on plank, then after cap rock plank, weight is pressed on plank and makes its dehydration, dehydration 16 hours；B, dehydration: washed Chinese cabbage surface is sprinkled Sal, then Chinese cabbage is neatly put on plank, then after cap rock plank, weight is pressed on plank and makes its dehydration, dehydration 16 hours；
C, fermentation: the cool plain boiled water that dries in the air after boiled of the Chinese cabbage after dehydration is cleaned up, the more neat cylinder putting sauerkraut into, pour in cylinder by the cool plain boiled water that dries in the air after boiled equally, and water did not have Chinese cabbage to be advisable；Cylinder mouth is closed natural fermentation 50 days；Namely northeast sauerkraut is obtained after fermentation；C, fermentation: the cool plain boiled water that dries in the air after boiled of the Chinese cabbage after dehydration is cleaned up, the more neat cylinder putting sauerkraut into, pour in cylinder by the cool plain boiled water that dries in the air after boiled equally, and water did not have Chinese cabbage to be advisable；Cylinder mouth is closed natural fermentation 50 days；Namely northeast sauerkraut is obtained after fermentation；
D, shredding encapsulation: silk is cut in sauerkraut processing, after encapsulation, namely obtains sauerkraut canned food.
Comparative example 4
Carry out sauerkraut making with publication number for method described in the application for a patent for invention of CN104522593A, comprise the steps:
A. the vat of organic Chinese cabbage 100kg, ginger slice 500g, Semen Glycines 500g, Sal 300g and energy pickle 100kg Chinese cabbage is chosen flatly, standby；
B. organic Chinese cabbage is cleaned, be in layer placed in cylinder, lay out 1-2 layer and spread appropriate Sal, ginger slice and Semen Glycines；Until the organic Chinese cabbage of 100kg finishes, ginger slice, Semen Glycines and Sal that step 1 prepares have spread, then press slabstone on organic Chinese cabbage, it is prevented that Chinese cabbage floats up, and is then injected into drinking water, and the water yield is advisable to flood organic Chinese cabbage.
C. at temperature 20-30 DEG C, when pH value 6.8-7.5, through 30-40 days, natural fermented, obtain described sauerkraut.
Sauerkraut sensory evaluation
45 tasters are chosen in surrounding area, place, inventor residence, wherein male 23, women 22, sauerkraut (respectively matched group 1-4) prepared by sauerkraut (respectively experimental group 1-3) prepared by embodiment 1-3 and comparative example 1-4 carries out the sensory evaluation of flavour, abnormal smells from the patient, state and mouthfeel aspect, and its result is as shown in the table:
Flavour, abnormal smells from the patient index evaluation:
(1) all abnormal smells from the patients are normal, free from extraneous odour, are as good as and smell, and obtain 10 points；
(2) every abnormal smells from the patient is not just, has other abnormal flavour or different smells, taking the circumstances into consideration button 1-9 and divide.
(3) there is obvious abnormal flavour or substantially different smell, detaining 10 points.
State index is evaluated:
(1) without going mouldy, without mildew tunica albuginea, without the visible alien material of twenty-twenty vision, 10 points are obtained；
(2) have go mouldy, mildew tunica albuginea or the visible alien material of twenty-twenty vision, take the circumstances into consideration button 1-9 and divide；
(3) have substantially go mouldy, mildew tunica albuginea or the visible alien material of twenty-twenty vision, detain 10 points.
Mouthfeel is evaluated:
(1) mouthfeel is clear and melodious, and crisp and fragrant is good to eat, obtains 60 points；
(2) mouthfeel owes clear and melodious, good to eat, takes the circumstances into consideration 30 points of button；
(3) substantially owing clear and melodious or deficient good to eat, button 31-60 divides.
From the above it can be seen that the sauerkraut free from extraneous odour of the method for the invention making, it is as good as and smells；Without going mouldy, without mildew tunica albuginea, without the visible alien material of twenty-twenty vision；Mouthfeel is clear and melodious, and crisp and fragrant is good to eat.
Sauerkraut sanitary index and physical and chemical index test
The content of the Salmonella of sauerkraut (respectively matched group 1-4), staphylococcus aureus, colon bacillus O157:H7 and coliform prepared by the detection sauerkraut (respectively experimental group 1-3) prepared of embodiment 1-3 and comparative example 1-4, meanwhile, the sauerkraut (respectively experimental group 1-3) that prepared by detection embodiment 1-3
And the content of the lead of sauerkraut prepared by comparative example 1-4 (respectively matched group 1-4), cadmium, hydrargyrum, arsenic, nitrite and nitrate, its result is as shown in the table:
nullRemarks: the content of Salmonella is tested according to People's Republic of China's food service industry standard " food microbiological examination Salmonella inspection GB4789.4-2010 "，The content of staphylococcus aureus is tested according to the Baird-Parker colony counting method in " food microbiological examination staphylococcus aureus inspection GB4789.10-2010 "，The content of colon bacillus O157:H7 is tested according to " food microbiological examination colon bacillus O157:H7 checks GB/T4789.36-2008 "，The content of coliform is tested according to the colony counting method in " food hygiene thing inspection enumeration of coliforms GB4789.3-2010 "，Plumbous content is tested according to " the mensuration GB/T5009.12-2010 of Pb in food "，The content of cadmium is tested according to " the mensuration GB/T5009.15-2014 of cadmium in foods "，The content of hydrargyrum is tested according to " in food total mercury and organomercurial mensuration GB/T5009.17-2014 "，The content of arsenic is tested according to " the mensuration GB/T5009.11-2014 of total Arsenic in Food and inorganic arsenic "，The content of nitrite and nitrate is tested according to " the mensuration GB5009.33-2010 of nitrite in food and nitrate ".
From above test result, the sauerkraut that this method makes is without Salmonella and colon bacillus O157:H7, staphylococcus aureus, coliform content, the Content of Yi Jiqian, cadmium, hydrargyrum, arsenic, nitrite and nitrate is all significantly lower than like product.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, it will be understood by those within the art that, technical scheme can be modified or equivalent replacement, without deviating from objective and the scope of technical solution of the present invention, it all should be encompassed in the middle of scope of the presently claimed invention.
Claims (7)
1. the manufacture method of moral formula sauerkraut, it is characterised in that comprise the following steps:
A. feedstock capture: win the Chinese cabbage of the fresh Fructus Cucumidis sativi of 4-7 mass parts, the cabbage head of 5-8 mass parts, the white turnip of 6-10 mass parts, the Caulis et Folium Lactucae sativae of 5-8 mass parts, the Radix Dauci Sativae of 3-5 mass parts and 12-15 mass parts；
B. pretreatment of raw material: remove the Lao Ye of Chinese cabbage, sick leaf, dry after then Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae, Radix Dauci Sativae and Chinese cabbage being cleaned up；Then by Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting, Chinese cabbage shredding；
C. dehydration: put in fermentation tank by cabbage head, Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Caulis et Folium Lactucae sativae and Chinese cabbage successively, is then pressed on Chinese cabbage 15-18 hour with pressure slabstone；
D. fermentation: to the Rhizoma Zingiberis powder of the addition Sal of 0.024-0.075 mass parts, the white wine of 0.12-0.25 mass parts and 0.015-0.025 mass parts in the step C raw material processed, the lactic acid bacteria being subsequently adding 0.35-0.42 mass parts seals after fermentation 25-36 days, obtains described moral formula sauerkraut.
2. the manufacture method of moral formula sauerkraut according to claim 1, it is characterized in that, in step B, the degree dried is: the water content of Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Chinese cabbage is 85%-88%, the water content of cabbage head is the water content of 70%-75%, white turnip and Radix Dauci Sativae is 84%-85%.
3. the manufacture method of moral formula sauerkraut according to claim 1, it is characterized in that, in step B, the parameter of Fructus Cucumidis sativi, cabbage head, white turnip, Caulis et Folium Lactucae sativae and Radix Dauci Sativae cutting is set to: it be 3.5-4.8cm, width is the bar of 0.5-0.6cm that Fructus Cucumidis sativi, Caulis et Folium Lactucae sativae and Radix Dauci Sativae are cut into length, it be 3.2-3.6cm, width is the bar of 0.8-1.2cm that cabbage head is cut into length, and it be 3.5-6.0cm, width is the bar of 0.4-0.7cm that white turnip is cut into length；The parameter of Chinese cabbage shredding is set to, and it be 4.8-7.2cm, width is the silk of 0.12-0.25cm that Chinese cabbage is cut into length.
4. the manufacture method of moral formula sauerkraut according to claim 1, it is characterised in that in step D, sealing is undertaken by cement mortar.
5. the manufacture method of moral formula sauerkraut according to claim 1, it is characterised in that in step D, is be put between every layer of vegetable after Sal, white wine and Rhizoma Zingiberis powder mix homogeneously.
6. the manufacture method of moral formula sauerkraut according to claim 1, it is characterised in that in step D, the temperature of fermentation is 25-28 DEG C, and pH is 4.2-4.8.
7. the manufacture method of moral formula sauerkraut according to claim 1, it is characterised in that in step D, fermentation carries out at indoor shady and cool place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610216875.4A CN105795407A (en) | 2016-04-08 | 2016-04-08 | German sauerkraut preparation method |
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| CN201610216875.4A CN105795407A (en) | 2016-04-08 | 2016-04-08 | German sauerkraut preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
-
2016
- 2016-04-08 CN CN201610216875.4A patent/CN105795407A/en active Pending
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| Title |
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| 榆杨: "《http://www.360doc.com/content/15/1105/09/1205635_510865907.shtml》", 5 November 2015 * |
| 赵金海等: "不同发酵条件对人工接种酸菜品质的影响", 《黑龙江科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN108185384B (en) * | 2018-01-17 | 2021-06-29 | 四川李记乐宝食品有限公司 | Pickled Chinese cabbage fish seasoning and preparation method thereof |
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