CN106036664A - Ginseng containing pickled vegetable preparation method and pickled vegetable prepared according to same - Google Patents
Ginseng containing pickled vegetable preparation method and pickled vegetable prepared according to same Download PDFInfo
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- CN106036664A CN106036664A CN201610424864.5A CN201610424864A CN106036664A CN 106036664 A CN106036664 A CN 106036664A CN 201610424864 A CN201610424864 A CN 201610424864A CN 106036664 A CN106036664 A CN 106036664A
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 34
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 34
- 206010000496 acne Diseases 0.000 claims description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 17
- 238000001802 infusion Methods 0.000 claims description 17
- 229920000742 Cotton Polymers 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 7
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- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 235000016709 nutrition Nutrition 0.000 description 13
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- 238000002372 labelling Methods 0.000 description 3
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- 210000004243 sweat Anatomy 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
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- 235000013965 Lactobacillus plantarum Nutrition 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
Abstract
The invention relates to a ginseng containing pickled vegetable preparation method and pickled vegetable prepared according to the same. The ginseng containing pickled vegetable preparation method includes steps: (1) weighing raw materials; (2) weighing clear water with weight being 50 times of the total weight of chicken and mushrooms, and heating until boiling, steaming for 1-2h over slow fire to obtain soup; (3) weighing clear water with weight being 20 times of the total weight of green tea leaves, Radix Paeoniae Alba and peony, soaking at 70-80 DEG C for 30min-40min, and filtering to obtain aqueous extract; (4) slicing, shredding or mashing cabbages, ginseng, radishes, cucumbers, peppers, garlic, Radix Platycodonis, Folia Perillae Acutae, garlic sprouts, burdock and rutabaga, and well mixing with salt, baijiu and vinegar; (5) well mixing the soup, the aqueous extract and mixed materials obtained at the step (4), and sealing for fermentation. The ginseng containing pickled vegetable preparation method and the pickled vegetable prepared according to the same have advantages of high quality of the pickled vegetable and short manufacturing cycle.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of Radix Ginseng pickle preparation method；The invention still further relates to
A kind of Pickles obtained by above-mentioned Radix Ginseng pickle preparation method.
Background technology
Pickles are one of China's traditional foods, and the lactic acid bacteria in Pickles has antitumor and strengthens the merit of human immunologic function
Effect.In general, as long as the vegetable of fibre-enrich or fruit, Pickles can be made into.Pickles contain abundant vitamin
With the inorganic matter such as calcium, phosphorus, sufficient nutrition can be provided for human body, again can the disease such as prevention of arterial hardening.Pickles are to have two
The traditional health food of more than thousand history, unique flavor.There are making and edible Pickles in China, Germany, France, Spain etc.
Custom.
But the most traditional pickled vegetable making technology, or the pickled vegetable making skill that the improvement found out at present is traditional
The Research Literature of the defect of art, its for pickled vegetable making process be so that the most nothing but Pickles raw material after pickle process,
Being loaded into ferments altar carries out brewed or fermentation process certain time obtains can the food of longer-term storage.At Pickles
Making in fermentation treatments, can be divided into two stages, i.e. fermentation initial stage and fermenting-ripening phase, the fermentation initial stage is special-shaped lactic acid
Fermentation is main, with faint alcohol fermentation and acetic fermentation, produces lactic acid, ethanol, acetic acid and carbon dioxide, gradually forms suspicion
Gaseity, lactic acid accumulation is about 0.3～0.4%, and PH is 4～4.5；The fermenting-ripening phase is eurymeric lactate fermentation, dislikes gaseity shape
Becoming, Lactobacillus plantarum enlivens；Lactic acid is accumulative reaches 0.6～0.8%, and PH is 3.5～3.8, the death such as escherichia coli, putrefaction bacteria, ferment
Mother, mycete etc. are suppressed, are the complete ripeness stages of Pickles.The processing technology cycle of existing Pickles is longer, and pickled vegetable making cost is relatively
Greatly, nutritive loss is more serious, and the Pickles quality therefore produced is relatively low.
Summary of the invention
An object of the present invention is to provide a kind of Radix Ginseng pickle preparation method, and its obtained Pickles quality is high, makes
Process cycle is short, and the Pickles produced are fresh, nutrient substance loss is less, Pickles are in good taste.
In order to solve above-mentioned technical problem, the present invention by the following technical solutions: a kind of Radix Ginseng pickle preparation method, including
Following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 80-100 part, Radix Ginseng 3-4 part, Radix Raphani 10-30
Part, Fructus Cucumidis sativi 10-30 part, Fructus Capsici 1-8 part, Bulbus Allii 1-8 part, Radix Platycodonis 2-4 part, Fructus Perillae leaf 1-5 part, garlic bolt 1-6 part, Fructus Arctii 1-3 part,
Pimple head 4-9 part, Sal 5-6 part, Carnis Gallus domesticus 3-5 part, green tea 1-2 part, Radix Paeoniae Alba 1-3 part, Flos Moutan 1-2 part, mushroom 3-4 part, five
Chinese liquor 4-5 part of more than ten degree, vinegar 2-3 part；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 1-2 hour, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 30min-40min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
The Pickles obtained by Radix Ginseng pickle preparation method of the present invention can deposit 2-3 month under normal temperature condition, and the time is more
It is the most tasty that (during storage, the multilamellar cotton that the saline solution that upper edge mass fraction is 10% of described jar soaks carries out close
Envelope).
In the present invention, by Chinese cabbage, Radix Ginseng, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head,
Sal, Carnis Gallus domesticus, green tea, the Radix Paeoniae Alba, Flos Moutan, mushroom, the Chinese liquor of more than 50 degree and vinegar are with above-mentioned specific proportioning and preparation method
The Pickles preparing gained are the most in good taste, quality is good, and fermentation time is short, and the obtained vegetable in Pickles is fresh, nutrition
Material runs off few, and the Pickles obtained by the present invention enable to the saline permanency matter of Pickles and the most long more tasty.The present invention
In, by adding Radix Ginseng, improve nutritive value and the quality of Pickles, Radix Ginseng be have won fame both at home and abroad, rare medicinal herbs that old children all knows
And mend top grade, have the kidney invigorating, enrich blood, the effect of tonifying the lung, QI invigorating, have tonifying five ZANG-organs, peace spirit, determine soul, spasmolytic is throbbed with fear, evil removing
Gas, effect of the happy Fructus Alpiniae Oxyphyllae of improving eyesight.By adding the decoction of appropriate Carnis Gallus domesticus and mushroom in the present invention, institute can be enriched further
Obtain the nutrition of Pickles, improve the freshness of Pickles, improve the mouthfeel of Pickles.By green tea, the Radix Paeoniae Alba and Flos Moutan 70-80 DEG C of immersion
The purpose of 30min-40min is fully to leach the nutritional labeling in green tea, the Radix Paeoniae Alba and Flos Moutan.Green tea, white is added in Pickles
The effect of the infusion of Chinese herbaceous peony and Flos Moutan is the nutritive value that not only can enrich Pickles further, improves the mouthfeel of Pickles, and
Can shorten fermentation time so that Pickles permanency matter, fermentation time is the most long more tasty.Appropriate white by adding in the present invention
Wine and vinegar, decrease fermentation time.The preparation method using the present invention prepares Pickles, i.e. edible, shortening after fermentation 48-96h
In the cycle of processing technology, make that vegetable raw-material in obtained Pickles is fresh, nutrient substance runs off less, Pickles are in good taste, and
And make the Pickles obtained by the present invention enable to the saline permanency matter of Pickles and the most long more tasty.Additionally, institute of the present invention
The Pickles obtained, rich in lactic acid bacteria, thus promote the absorption of human nutrition material after consumption, prevent intestinal infection, improve immunity
Power, and produced lactic acid bacteria in sweat, not only make Pickles the most delicious, moreover it is possible to other in suppression fermentation altar is thin
Bacterium, prevents abnormal fermentation.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 80 parts, Radix Ginseng 3 parts,
Radix Raphani 20 parts, Fructus Cucumidis sativi 10 parts, 4 parts of Fructus Capsici, 6 parts of Bulbus Allii, Radix Platycodonis 3 parts, 3 parts of Fructus Perillae leaf, garlic bolt 3 parts, Fructus Arctii 2 parts, pimple 6 parts,
Sal 5 parts, 4 parts of Carnis Gallus domesticus, green tea 1 part, the Radix Paeoniae Alba 1 part, Flos Moutan 2 parts, mushroom 3 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 2 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 90 parts, Radix Ginseng 4 parts,
Radix Raphani 10 parts, Fructus Cucumidis sativi 30 parts, 8 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 4 parts, 4 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 8 parts,
Sal 6 parts, 5 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 80 parts, Radix Ginseng 4 parts,
Radix Raphani 20 parts, Fructus Cucumidis sativi 30 parts, 1 part of Fructus Capsici, 1 part of Bulbus Allii, Radix Platycodonis 2 parts, 1 part of Fructus Perillae leaf, garlic bolt 1 part, Fructus Arctii 1 part, pimple 4 parts,
Sal 5 parts, 3 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 2 parts, Flos Moutan 2 parts, mushroom 3 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 2 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 100 parts, Radix Ginseng 3
Part, Radix Raphani 30 parts, Fructus Cucumidis sativi 20 parts, 2 parts of Fructus Capsici, 4 parts of Bulbus Allii, Radix Platycodonis 2 parts, 3 parts of Fructus Perillae leaf, garlic bolt 5 parts, Fructus Arctii 3 parts, pimple 9
Part, Sal 6 parts, 5 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 2
Part.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 90 parts, Radix Ginseng 3 parts,
Radix Raphani 30 parts, Fructus Cucumidis sativi 20 parts, 6 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 3 parts, 5 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 9 parts,
Sal 6 parts, 4 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 1 part, Flos Moutan 1 part, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
Further, the thin film that the saline solution that upper edge mass fraction is 10% of described jar soaks seals,
Room temperature condition lower seal fermentation 48-72h.
Preferably, the multilamellar cotton that the saline solution that upper edge mass fraction is 10% of described jar soaks carries out close
Envelope, room temperature condition lower seal fermentation 56-96h.
The invention also discloses the Pickles obtained by a kind of above-mentioned preparation method.
Compared with prior art, the invention has the beneficial effects as follows: the bubble obtained by Radix Ginseng pickle preparation method of the present invention
Dish can deposit 2-3 month under normal temperature condition, the time the most long more tasty (during storage, the upper edge mass fraction of described jar
Be 10% saline solution soak multilamellar cotton seal).In the present invention, by Chinese cabbage, Radix Ginseng, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, big
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head, Sal, Carnis Gallus domesticus, green tea, the Radix Paeoniae Alba, Flos Moutan, mushroom, more than 50 degree
The Pickles that Chinese liquor and vinegar prepare gained with above-mentioned specific proportioning and preparation method are the most in good taste, quality is good, and fermentation time
It is few that short, the obtained vegetable in Pickles is fresh, nutrient substance runs off, and the Pickles obtained by the present invention enable to the salt of Pickles
Water permanency matter and the most long more tasty.In the present invention, by adding Radix Ginseng, improve nutritive value and the quality of Pickles, people
Ginseng for having won fame both at home and abroad, the rare medicinal herbs all known of old children and benefit top grade, have the kidney invigorating, enrich blood, the effect of tonifying the lung, QI invigorating, have benefit
The five internal organs, peace spirit, determine soul, spasmolytic is throbbed with fear, evil removing gas, effect of the happy Fructus Alpiniae Oxyphyllae of improving eyesight.Appropriate by adding in the present invention
Carnis Gallus domesticus and the decoction of mushroom, can enrich the nutrition of gained Pickles further, improves the freshness of Pickles, improves the mouthfeel of Pickles.Will
Green tea, the Radix Paeoniae Alba and Flos Moutan are fully to leach in green tea, the Radix Paeoniae Alba and Flos Moutan the 70-80 DEG C of purpose soaking 30min-40min
Nutritional labeling.The effect of the infusion adding green tea, the Radix Paeoniae Alba and Flos Moutan in Pickles is not only can to enrich Pickles further
Nutritive value, improve the mouthfeel of Pickles, and fermentation time can be shortened so that Pickles permanency matter, fermentation time is the most long
The most tasty.By adding proper amount of white spirit and vinegar in the present invention, decrease fermentation time.Prepared by the preparation method using the present invention
Pickles, are edible after fermentation 48-96h, shorten the cycle of processing technology, make the vegetable raw-material in obtained Pickles new
Fresh, nutrient substance runs off less, Pickles are in good taste, and makes the Pickles obtained by the present invention enable to the saline of Pickles the most not
Rotten and the most long more tasty.Additionally, the Pickles of gained of the present invention, rich in lactic acid bacteria, thus promote human nutrition thing after consumption
The absorption of matter, prevent intestinal infection, improve immunity, and produced lactic acid bacteria in sweat, not only make Pickles more
Delicious, moreover it is possible to other antibacterial in suppression fermentation altar, prevent abnormal fermentation.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.
Embodiment 1
A kind of Radix Ginseng pickle preparation method, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 80 parts, Radix Ginseng 3 parts, Radix Raphani 20 parts, Fructus Cucumidis sativi 10
Part, 4 parts of Fructus Capsici, 6 parts of Bulbus Allii, Radix Platycodonis 3 parts, 3 parts of Fructus Perillae leaf, garlic bolt 3 parts, Fructus Arctii 2 parts, pimple 6 parts, Sal 5 parts, Carnis Gallus domesticus 4
Part, green tea 1 part, the Radix Paeoniae Alba 1 part, Flos Moutan 2 parts, mushroom 3 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 2 parts；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 1 hour, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 40min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, the thin film that the saline solution that upper edge mass fraction is 10% of described jar soaks
Seal, room temperature condition lower seal fermentation 72h, i.e. edible.
Embodiment 2
A kind of Radix Ginseng pickle preparation method, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90 parts, Radix Ginseng 4 parts, Radix Raphani 10 parts, Fructus Cucumidis sativi 30
Part, 8 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 4 parts, 4 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 8 parts, Sal 6 parts, Carnis Gallus domesticus 5
Part, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 2 hours, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 30min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, the thin film that the saline solution that upper edge mass fraction is 10% of described jar soaks
Seal, room temperature condition lower seal fermentation 48h, i.e. edible.
Embodiment 3
A kind of Radix Ginseng pickle preparation method, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 100 parts, Radix Ginseng 3 parts, Radix Raphani 30 parts, Fructus Cucumidis sativi 20
Part, 2 parts of Fructus Capsici, 4 parts of Bulbus Allii, Radix Platycodonis 2 parts, 3 parts of Fructus Perillae leaf, garlic bolt 5 parts, Fructus Arctii 3 parts, pimple 9 parts, Sal 6 parts, Carnis Gallus domesticus 5
Part, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 2 parts；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 1.5 hours, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 30min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, the multilamellar that the saline solution that upper edge mass fraction is 10% of described jar soaks
Cotton seals, room temperature condition lower seal fermentation 78h, i.e. edible.
Embodiment 4
A kind of Radix Ginseng pickle preparation method, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 100 parts, Radix Ginseng 3 parts, Radix Raphani 30 parts, Fructus Cucumidis sativi 20
Part, 2 parts of Fructus Capsici, 4 parts of Bulbus Allii, Radix Platycodonis 2 parts, 3 parts of Fructus Perillae leaf, garlic bolt 5 parts, Fructus Arctii 3 parts, pimple 9 parts, Sal 6 parts, Carnis Gallus domesticus 5
Part, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 2 parts；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 2 hours, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 35min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, the multilamellar that the saline solution that upper edge mass fraction is 10% of described jar soaks
Cotton seals, room temperature condition lower seal fermentation 96h, i.e. edible.
Embodiment 5
A kind of Radix Ginseng pickle preparation method, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90 parts, Radix Ginseng 3 parts, Radix Raphani 30 parts, Fructus Cucumidis sativi 20
Part, 6 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 3 parts, 5 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 9 parts, Sal 6 parts, Carnis Gallus domesticus 4
Part, green tea 2 parts, the Radix Paeoniae Alba 1 part, Flos Moutan 1 part, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom,
After being heated to seething with excitement, slow fire steaming and decocting 2 hours, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, white
Chinese herbaceous peony and Flos Moutan mixing, soak 40min in 70-80 DEG C, cross leaching gained infusion；
(4) by load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head respectively
Clean up, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici,
Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, more than 50 degree white
Wine, vinegar mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed
Close uniformly, be contained in clean jar, the multilamellar that the saline solution that upper edge mass fraction is 10% of described jar soaks
Cotton seals, room temperature condition lower seal fermentation 56h, i.e. edible.
Test result indicate that, the Pickles color and luster obtained by Radix Ginseng pickle preparation method of the present invention is good, and mouthfeel is good, is nutrition
Abundant Pickles new product, can deposit 2-3 month under normal temperature condition, the time the most long more tasty (during storage, described jar upper
Edge mass fraction is that the multilamellar cotton of the saline solution immersion of 10% seals).
In the present invention, by Chinese cabbage, Radix Ginseng, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head,
Sal, Carnis Gallus domesticus, green tea, the Radix Paeoniae Alba, Flos Moutan, mushroom, the Chinese liquor of more than 50 degree and vinegar are with above-mentioned specific proportioning and preparation method
The Pickles preparing gained are the most in good taste, quality is good, and fermentation time is short, and the obtained vegetable in Pickles is fresh, nutrition
Material runs off few, and the Pickles obtained by the present invention enable to the saline permanency matter of Pickles and the most long more tasty.The present invention
In, by adding Radix Ginseng, improve nutritive value and the quality of Pickles, Radix Ginseng be have won fame both at home and abroad, rare medicinal herbs that old children all knows
And mend top grade, have the kidney invigorating, enrich blood, the effect of tonifying the lung, QI invigorating, have tonifying five ZANG-organs, peace spirit, determine soul, spasmolytic is throbbed with fear, evil removing
Gas, effect of the happy Fructus Alpiniae Oxyphyllae of improving eyesight.By adding the decoction of appropriate Carnis Gallus domesticus and mushroom in the present invention, institute can be enriched further
Obtain the nutrition of Pickles, improve the freshness of Pickles, improve the mouthfeel of Pickles.By green tea, the Radix Paeoniae Alba and Flos Moutan 70-80 DEG C of immersion
The purpose of 30min-40min is fully to leach the nutritional labeling in green tea, the Radix Paeoniae Alba and Flos Moutan.Green tea, white is added in Pickles
The effect of the infusion of Chinese herbaceous peony and Flos Moutan is the nutritive value that not only can enrich Pickles further, improves the mouthfeel of Pickles, and
Can shorten fermentation time so that Pickles permanency matter, fermentation time is the most long more tasty.Appropriate white by adding in the present invention
Wine and vinegar, decrease fermentation time.The preparation method using the present invention prepares Pickles, i.e. edible, shortening after fermentation 48-96h
In the cycle of processing technology, make that vegetable raw-material in obtained Pickles is fresh, nutrient substance runs off less, Pickles are in good taste, and
And make the Pickles obtained by the present invention enable to the saline permanency matter of Pickles and the most long more tasty.Additionally, institute of the present invention
The Pickles obtained, rich in lactic acid bacteria, thus promote the absorption of human nutrition material after consumption, prevent intestinal infection, improve immunity
Power, and produced lactic acid bacteria in sweat, not only make Pickles the most delicious, moreover it is possible to other in suppression fermentation altar is thin
Bacterium, prevents abnormal fermentation.
The above is only the preferred embodiment of the present invention, it should be pointed out that: for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvement, these improve the guarantor that should be regarded as the present invention
Protect scope.
Claims (9)
1. a Radix Ginseng pickle preparation method, it is characterised in that: comprise the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 80-100 part, Radix Ginseng 3-4 part, Radix Raphani 10-30 part, Huang
Melon 10-30 part, Fructus Capsici 1-8 part, Bulbus Allii 1-8 part, Radix Platycodonis 2-4 part, Fructus Perillae leaf 1-5 part, garlic bolt 1-6 part, Fructus Arctii 1-3 part, pimple
Head 4-9 part, Sal 5-6 part, Carnis Gallus domesticus 3-5 part, green tea 1-2 part, Radix Paeoniae Alba 1-3 part, Flos Moutan 1-2 part, mushroom 3-4 part, 50 degree
Above Chinese liquor 4-5 part, vinegar 2-3 part；
(2) weigh the clear water of 50 times that weight is Carnis Gallus domesticus and mushroom gross weight, and mix with load weighted Carnis Gallus domesticus and mushroom, heating
To boiling, slow fire steaming and decocting 1-2 hour, takes gained decoction；
(3) weigh the clear water of 20 times that quality is green tea, the Radix Paeoniae Alba and Flos Moutan gross mass, and with load weighted green tea, the Radix Paeoniae Alba and
Flos Moutan mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii, Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head are respectively washed
Totally, then section or shredding, load weighted Radix Ginseng is cut into slices and smashs to pieces, by the Chinese cabbage cut, Radix Raphani, Fructus Cucumidis sativi, Fructus Capsici, Bulbus Allii,
Radix Platycodonis, Fructus Perillae leaf, garlic bolt, Fructus Arctii, pimple head and the Radix Ginseng smashed to pieces and load weighted Sal, the Chinese liquor of more than 50 degree, vinegar
Mix homogeneously；
(5) mixed material of the decoction of step (2) gained, the infusion of step (3) gained and step (4) gained is mixed all
Even, it is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: in step (1), according to proportioning weigh with
Each component of lower mass fraction: Chinese cabbage 80 parts, Radix Ginseng 3 parts, Radix Raphani 20 parts, Fructus Cucumidis sativi 10 parts, 4 parts of Fructus Capsici, 6 parts of Bulbus Allii, Radix Platycodonis 3 parts,
3 parts of Fructus Perillae leaf, garlic bolt 3 parts, Fructus Arctii 2 parts, pimple 6 parts, Sal 5 parts, 4 parts of Carnis Gallus domesticus, green tea 1 part, the Radix Paeoniae Alba 1 part, Flos Moutan 2
Part, mushroom 3 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 2 parts.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: in step (1), according to proportioning weigh with
Each component of lower mass fraction: Chinese cabbage 90 parts, Radix Ginseng 4 parts, Radix Raphani 10 parts, Fructus Cucumidis sativi 30 parts, 8 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 4 parts,
4 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 8 parts, Sal 6 parts, 5 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan 2
Part, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: in step (1), according to proportioning weigh with
Each component of lower mass fraction: Chinese cabbage 80 parts, Radix Ginseng 4 parts, Radix Raphani 20 parts, Fructus Cucumidis sativi 30 parts, 1 part of Fructus Capsici, 1 part of Bulbus Allii, Radix Platycodonis 2 parts,
1 part of Fructus Perillae leaf, garlic bolt 1 part, Fructus Arctii 1 part, pimple 4 parts, Sal 5 parts, 3 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 2 parts, Flos Moutan 2
Part, mushroom 3 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 2 parts.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: in step (1), according to proportioning weigh with
Each component of lower mass fraction: Chinese cabbage 100 parts, Radix Ginseng 3 parts, Radix Raphani 30 parts, Fructus Cucumidis sativi 20 parts, 2 parts of Fructus Capsici, 4 parts of Bulbus Allii, Radix Platycodonis 2
Part, 3 parts of Fructus Perillae leaf, garlic bolt 5 parts, Fructus Arctii 3 parts, pimple 9 parts, Sal 6 parts, 5 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 3 parts, Flos Moutan
2 parts, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 2 parts.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: in step (1), according to proportioning weigh with
Each component of lower mass fraction: Chinese cabbage 90 parts, Radix Ginseng 3 parts, Radix Raphani 30 parts, Fructus Cucumidis sativi 20 parts, 6 parts of Fructus Capsici, 8 parts of Bulbus Allii, Radix Platycodonis 3 parts,
5 parts of Fructus Perillae leaf, garlic bolt 6 parts, Fructus Arctii 2 parts, pimple 9 parts, Sal 6 parts, 4 parts of Carnis Gallus domesticus, green tea 2 parts, the Radix Paeoniae Alba 1 part, Flos Moutan 1
Part, mushroom 4 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: the upper edge quality of described jar is divided
Number is that the thin film of the saline solution immersion of 10% seals, room temperature condition lower seal fermentation 48-72h.
Radix Ginseng pickle preparation method the most according to claim 1, it is characterised in that: the upper edge quality of described jar is divided
Number is that the multilamellar cotton of the saline solution immersion of 10% seals, room temperature condition lower seal fermentation 56-96h.
9. the Pickles obtained by Radix Ginseng pickle preparation method according to any one of claim 1-8.
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| CN106820003A (en) * | 2016-12-15 | 2017-06-13 | 南陵县玉竹协会 | A kind of mustard local flavor appetizing pickles |
| CN107149111A (en) * | 2017-07-06 | 2017-09-12 | 刘跃杰 | Ginseng sauerkraut and its processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361049A (en) * | 2015-10-19 | 2016-03-02 | 四川省泸州市百绿食品有限公司 | Making method of pickled vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105361049A (en) * | 2015-10-19 | 2016-03-02 | 四川省泸州市百绿食品有限公司 | Making method of pickled vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820003A (en) * | 2016-12-15 | 2017-06-13 | 南陵县玉竹协会 | A kind of mustard local flavor appetizing pickles |
| CN107149111A (en) * | 2017-07-06 | 2017-09-12 | 刘跃杰 | Ginseng sauerkraut and its processing method |
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