CN106036670A - Preparation method of pickled cabbages and pickled cabbages prepared by preparation method - Google Patents
Preparation method of pickled cabbages and pickled cabbages prepared by preparation method Download PDFInfo
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Abstract
The invention relates to a preparation method of pickled cabbages and also relates to the pickled cabbages prepared by the preparation method of the pickled cabbages. The preparation method of the pickled cabbages comprises the following steps: (1) weighing all raw material components; (2) weighing clean water which is 15 times as much as the weight of roses and heating to be boiling; then boiling with small fire for 30-40 minutes to obtain sticky rose juice; (3) immersing chrysanthemum flowers, green tea and tangerine peels at 70-80 DEG C for 30min-40min; filtering to obtain water leachate; (4) uniformly mixing cut cabbages, lettuce leaves, towel gourds, garlic, red chilies, watermelons, pears and onions with weighed sweet-scented osmanthus, anises, table salt, rock candies, cherries, peas, Baijiu of 50 degrees and vinegar; and (5) uniformly mixing the sticky rose juice, the water leachate, and the mixed materials obtained by the step (4) and sealing and fermenting. The preparation method of the pickled cabbages has the advantages that the quality of the pickled cabbages is high and the period of a production process is short.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of cabbage kimchi；The present invention also relates to
And the Pickles obtained by preparation method of a kind of above-mentioned cabbage kimchi.
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 improvement conventional Kimchi manufacturing technology found out at present
The Research Literature of defect, for pickled vegetable making process, it is so that the most nothing but Pickles raw material, will after pickling process
Its load fermentation altar carries out brewed or fermentation process certain time obtains can the food of longer-term storage.System 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 sent out for special-shaped lactic acid
Ferment is main, with faint alcohol fermentation and acetic fermentation, produces lactic acid, ethanol, acetic acid and carbon dioxide, gradually forms suspicion gas
State, 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 to be formed,
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, yeast,
Mycetes etc. are suppressed, are the complete ripeness stages of Pickles.Visible, the processing technology cycle of existing Pickles is longer, pickled vegetable making cost
Relatively big, owing to its fabrication cycle is long, therefore nutritive loss is more serious, and the Pickles quality produced also receives certain journey
The impact of degree.
Summary of the invention
An object of the present invention is to provide the preparation method of a kind of cabbage kimchi, and its obtained Pickles quality is high, mouth
Feeling, the processing technology cycle is short, and the Pickles produced are fresh, nutrient substance runs off less.
In order to solve above-mentioned technical problem, the present invention by the following technical solutions: the preparation method of a kind of cabbage kimchi, bag
Include following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90-100 part, Flos Rosae Rugosae 5-7 part, leaf lettuce
10-20 part, Fructus Luffae 10-20 part, Bulbus Allii 3-5 part, Fructus Capsici 2-4 part, anistree 1-2 part, Citrullus vulgaris 7-10 part, pears 6-9 part, onion 1-
2 parts, Sal 5-6 part, crystal sugar 1-2 part, Fructus Pruni pseudocerasi 3-4 part, Flos Osmanthi Fragrantis 3-5 part, Flos Chrysanthemi 3-5 part, green tea 2-3 part, Pericarpium Citri Reticulatae 1-3 part, pea
Bean 4-7 part, Chinese liquor 4-5 part of more than 50 degree, vinegar 3-4 part；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
The Pickles obtained by preparation method having rosewater cabbage kimchi of the present invention can be deposited under normal temperature condition
Putting 2-3 month, the time is the most long more tasty, and (during storage, the saline solution that upper edge mass fraction is 10% of described jar soaks
Multilamellar cotton seal).
In the present invention, by Chinese cabbage, Flos Rosae Rugosae, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, anise, Citrullus vulgaris, pears, onion, food
Salt, crystal sugar, Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis, Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae, Semen Pisi sativi, the Chinese liquor of more than 50 degree and vinegar are with above-mentioned specific proportioning and system
Preparation Method prepares that the Pickles of gained are the most in good taste, quality is good, and fermentation time is short, and the obtained vegetable in Pickles is new
Fresh, nutrient substance 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.
In the present invention, rose aroma is strong, can be in harmonious proportion the mouthfeel of Pickles, improves nutritive value and the quality of Pickles, moreover it is possible to and blood
Blood, regulates the flow of vital energy, and controls migratory arthralgia, fasting dysentery, acute mastitis, toxic swelling from the beginning of, stomachache due to hyperactive liver-QI attacking the stomach, also has antivirus action.By Flos Chrysanthemi, green tea, old
Skin is fully to leach the nutritional labeling in Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae the 70-80 DEG C of purpose soaking 30min-40min.In Pickles
The effect of the infusion adding Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae is the nutritive value that not only can enrich Pickles further, improves the mouth of Pickles
Sense, and fermentation time can be shortened so that Pickles permanency matter, fermentation time is the most long more tasty.By adding in the present invention
Add proper amount of white spirit and vinegar, decrease fermentation time.The preparation method using the present invention prepares Pickles, the most edible after fermentation 48-96h
With, shorten the cycle of processing technology, make that the vegetable raw-material in obtained Pickles is fresh, nutrient substance runs off less, Pickles mouth
Feel, and make the Pickles obtained by the present invention enable to the saline permanency matter of Pickles and the most long more tasty.Additionally, this
The Pickles of invention gained, rich in lactic acid bacteria, thus promote the absorption of human nutrition material after consumption, prevent intestinal infection, carry
High immunity, and produced lactic acid bacteria in sweat, not only make Pickles the most delicious, moreover it is possible to its in suppression fermentation altar
Its antibacterial, prevents abnormal fermentation.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 6
Part, leaf lettuce 20 parts, 20 parts of Fructus Luffae, 3 parts of Bulbus Allii, Fructus Capsici 2 parts, anise 2 parts, Citrullus vulgaris 10 parts, pears 6 parts, onion 1 part, Sal 6
Part, 1 part of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 4 parts, green tea 3 parts, Pericarpium Citri Reticulatae 1 part, Semen Pisi sativi 4 parts, the Chinese liquor 4 of more than 50 degree
Part, vinegar 4 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 5
Part, leaf lettuce 20 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 3 parts, anise 1 part, Citrullus vulgaris 10 parts, pears 9 parts, onion 2 parts, Sal 5
Part, 2 parts of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 3 parts, green tea 3 parts, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 6 parts, the Chinese liquor 5 of more than 50 degree
Part, vinegar 3 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 100 parts, Flos Rosae Rugosae 7
Part, leaf lettuce 10 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 4 parts, anise 2 parts, Citrullus vulgaris 8 parts, pears 8 parts, onion 2 parts, Sal 6
Part, 1 part of crystal sugar, 3 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 4 parts, Flos Chrysanthemi 4 parts, green tea 2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 of more than 50 degree
Part, vinegar 4 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 7
Part, leaf lettuce 10 parts, 20 parts of Fructus Luffae, 4 parts of Bulbus Allii, Fructus Capsici 4 parts, anise 1 part, Citrullus vulgaris 7 parts, pears 9 parts, onion 1 part, Sal 5
Part, 2 parts of crystal sugar, 3 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 3 parts, green tea 2-3 part, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 5 parts, the Chinese liquor of more than 50 degree
4 parts, vinegar 4 parts.
Further, in step (1), weigh each component of following mass fraction according to proportioning: Chinese cabbage 100 parts, Flos Rosae Rugosae 6
Part, leaf lettuce 20 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 3 parts, anise 2 parts, Citrullus vulgaris 9 parts, pears 7 parts, onion 1 part, Sal 6
Part, 2 parts of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 5 parts, green tea 3 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 of more than 50 degree
Part, 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 system having rosewater cabbage kimchi of the present invention
Pickles obtained by Preparation Method 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, Flos Rosae Rugosae,
Leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, anise, Citrullus vulgaris, pears, onion, Sal, crystal sugar, Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis, Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae,
The Pickles that Semen Pisi sativi, the Chinese liquor of more than 50 degree and vinegar prepare gained with above-mentioned specific proportioning and preparation method are the most in good taste, product
Matter is good, and fermentation time is short, and it is few that the obtained vegetable in Pickles is fresh, nutrient substance runs off, the bubble obtained by the present invention
Dish enables to the saline permanency matter of Pickles and the most long more tasty.In the present invention, rose aroma is strong, can be in harmonious proportion Pickles
Mouthfeel, improve the nutritive value of Pickles and quality, moreover it is possible to regulating and activating blood circulation, regulate the flow of vital energy, control at the beginning of migratory arthralgia, fasting dysentery, acute mastitis, toxic swelling
Rise, stomachache due to hyperactive liver-QI attacking the stomach, also there is antivirus action.By Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae in the purpose that 70-80 DEG C is soaked 30min-40min it is
Fully leach the nutritional labeling in Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae.The effect of the infusion adding Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae in Pickles is
Not only can enrich the nutritive value of Pickles further, improve the mouthfeel of Pickles, and fermentation time can be shortened so that Pickles are permanent
Never degenerating, fermentation time is the most long more tasty.By adding proper amount of white spirit and vinegar in the present invention, decrease fermentation time.Use
The preparation method of the present invention prepares Pickles, is edible, shortens the cycle of processing technology, make obtained after fermentation 48-96h
Vegetable raw-material in Pickles is fresh, nutrient substance runs off less, Pickles are in good taste, and enables the Pickles obtained by the present invention to make
The saline permanency matter of Pickles and the most long more tasty.Additionally, the Pickles of gained of the present invention, rich in lactic acid bacteria, thus at food
With the absorption of rear promotion human nutrition material, prevent intestinal infection, raising immunity, and produced lactic acid in sweat
Bacterium, not only makes Pickles the most delicious, moreover it is possible to other antibacterial in suppression fermentation altar, prevents 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
The preparation method of a kind of cabbage kimchi, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 6 parts, leaf lettuce 20 part, thread
20 parts of melon, 3 parts of Bulbus Allii, Fructus Capsici 2 parts, anise 2 parts, Citrullus vulgaris 10 parts, pears 6 parts, onion 1 part, Sal 6 parts, 1 part of crystal sugar, Fructus Pruni pseudocerasi 4
Part, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 4 parts, green tea 3 parts, Pericarpium Citri Reticulatae 1 part, Semen Pisi sativi 4 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 4 parts；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Embodiment 2
The preparation method of a kind of cabbage kimchi, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 5 parts, leaf lettuce 20 part, thread
10 parts of melon, 5 parts of Bulbus Allii, Fructus Capsici 3 parts, anise 1 part, Citrullus vulgaris 10 parts, pears 9 parts, onion 2 parts, Sal 5 parts, 2 parts of crystal sugar, Fructus Pruni pseudocerasi 4
Part, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 3 parts, green tea 3 parts, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 6 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Embodiment 3
The preparation method of a kind of cabbage kimchi, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 100 parts, Flos Rosae Rugosae 7 parts, leaf lettuce 10 part, thread
10 parts of melon, 5 parts of Bulbus Allii, Fructus Capsici 4 parts, anise 2 parts, Citrullus vulgaris 8 parts, pears 8 parts, onion 2 parts, Sal 6 parts, 1 part of crystal sugar, Fructus Pruni pseudocerasi 3
Part, Flos Osmanthi Fragrantis 4 parts, Flos Chrysanthemi 4 parts, green tea 2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 4 parts；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Embodiment 4
The preparation method of a kind of cabbage kimchi, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90 parts, Flos Rosae Rugosae 7 parts, leaf lettuce 10 part, thread
20 parts of melon, 4 parts of Bulbus Allii, Fructus Capsici 4 parts, anise 1 part, Citrullus vulgaris 7 parts, pears 9 parts, onion 1 part, Sal 5 parts, 2 parts of crystal sugar, Fructus Pruni pseudocerasi 3
Part, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 3 parts, green tea 2-3 part, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 5 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 4 parts；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Embodiment 5
The preparation method of a kind of cabbage kimchi, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 100 parts, Flos Rosae Rugosae 6 parts, leaf lettuce 20 part, thread
10 parts of melon, 5 parts of Bulbus Allii, Fructus Capsici 3 parts, anise 2 parts, Citrullus vulgaris 9 parts, pears 7 parts, onion 1 part, Sal 6 parts, 2 parts of crystal sugar, Fructus Pruni pseudocerasi 4
Part, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 5 parts, green tea 3 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts；
(2) being cleaned up by load weighted new fresh-rose, chop up, adding weight in Flos Rosae Rugosae is Flos Rosae Rugosae weight
The clear water of 15 times, after being heated to boiling, slow fire is endured 30-40 minute, obtains thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea,
Pericarpium Citri Reticulatae mixes, and soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, so
Rear section or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis,
Anise, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and step (4) gained
Mixed material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
Test result indicate that, the Pickles obtained by preparation method having rosewater cabbage kimchi of the present invention can be
Depositing under normal temperature condition 2-3 month, the time is the most long more tasty, and (during storage, the upper edge mass fraction of described jar is 10%
Saline solution soak multilamellar cotton seal).In the present invention, by Chinese cabbage, Flos Rosae Rugosae, leaf lettuce, Fructus Luffae, Bulbus Allii, red peppery
Green pepper, anise, Citrullus vulgaris, pears, onion, Sal, crystal sugar, Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis, Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae, Semen Pisi sativi, the Chinese liquor of more than 50 degree
The most in good taste with the Pickles that vinegar prepares gained with above-mentioned specific proportioning and preparation method, quality is good, and fermentation time is short, institute
It is few that vegetable in the Pickles prepared is fresh, nutrient substance runs off, and the saline that the Pickles obtained by the present invention enable to Pickles is long
Never degenerate for a long time and the most long more tasty.In the present invention, rose aroma is strong, can be in harmonious proportion the mouthfeel of Pickles, improves the nutrition of Pickles
It is worth and quality, moreover it is possible to regulating and activating blood circulation, regulates the flow of vital energy, control migratory arthralgia, fasting dysentery, acute mastitis, toxic swelling from the beginning of, stomachache due to hyperactive liver-QI attacking the stomach, also have disease-resistant
Toxic action.By Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae 70-80 DEG C soak 30min-40min purpose be fully to leach Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae
In nutritional labeling.The effect of the infusion adding Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae in Pickles is not only can to enrich Pickles further
Nutritive value, improves the mouthfeel of Pickles, and can shorten fermentation time so that Pickles permanency matter, fermentation time the most long more
Tasty.By adding proper amount of white spirit and vinegar in the present invention, decrease fermentation time.Use the preparation method preparation bubble of the present invention
Dish, i.e. edible after fermentation 48-96h, shorten the cycle of processing technology, make the vegetable raw-material in obtained Pickles fresh,
Nutrient substance runs off less, Pickles are in good taste, and makes the Pickles obtained by the present invention enable to the saline permanency of Pickles
Matter and the most long more tasty.Additionally, the Pickles of gained of the present invention, rich in lactic acid bacteria, thus promote human nutrition material after consumption
Absorption, prevent intestinal infection, improve immunity, and produced lactic acid bacteria in sweat, not only make Pickles the most beautiful
Taste, moreover it is possible to other antibacterial in suppression fermentation altar, 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. the preparation method of a cabbage kimchi, it is characterised in that: comprise the following steps:
(1) each component of following mass fraction is weighed according to proportioning: Chinese cabbage 90-100 part, Flos Rosae Rugosae 5-7 part, leaf lettuce 10-20
Part, Fructus Luffae 10-20 part, Bulbus Allii 3-5 part, Fructus Capsici 2-4 part, anistree 1-2 part, Citrullus vulgaris 7-10 part, pears 6-9 part, onion 1-2 part,
Sal 5-6 part, crystal sugar 1-2 part, Fructus Pruni pseudocerasi 3-4 part, Flos Osmanthi Fragrantis 3-5 part, Flos Chrysanthemi 3-5 part, green tea 2-3 part, Pericarpium Citri Reticulatae 1-3 part, Semen Pisi sativi 4-7
Part, Chinese liquor 4-5 part of more than 50 degree, vinegar 3-4 part；
(2) being cleaned up by load weighted new fresh-rose, chop up, in Flos Rosae Rugosae, addition weight is 15 times of Flos Rosae Rugosae weight
Clear water, be heated to boiling after slow fire endure 30-40 minute, obtain thick Flos Rosae Rugosae juice；
(3) weighing quality is Flos Chrysanthemi, green tea, the clear water of 20 times of Pericarpium Citri Reticulatae gross mass, and with load weighted Flos Chrysanthemi, green tea, Pericarpium Citri Reticulatae
Mixing, soaks 30min-40min in 70-80 DEG C, crosses leaching gained infusion；
(4) load weighted Chinese cabbage, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion are respectively washed totally, then cut
Sheet or shredding, by the Chinese cabbage cut, leaf lettuce, Fructus Luffae, Bulbus Allii, Fructus Capsici, Citrullus vulgaris, pears, onion and load weighted Flos Osmanthi Fragrantis, eight
Angle, Sal, crystal sugar, Fructus Pruni pseudocerasi, Semen Pisi sativi, the Chinese liquor of more than 50 degree, vinegar mix homogeneously；
(5) by the thick Flos Rosae Rugosae juice of step (2) gained, the infusion of step (3) gained and the mixing of step (4) gained
Material mix homogeneously, is contained in clean jar, room temperature condition lower seal fermentation 48-96h, i.e. edible.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: Chinese cabbage 90 parts, Flos Rosae Rugosae 6 parts, leaf lettuce 20 parts, 20 parts of Fructus Luffae, 3 parts of Bulbus Allii, Fructus Capsici 2
Part, anistree 2 parts, Citrullus vulgaris 10 parts, pears 6 parts, onion 1 part, Sal 6 parts, 1 part of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 4 parts, green
Tea 3 parts, Pericarpium Citri Reticulatae 1 part, Semen Pisi sativi 4 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 4 parts.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: Chinese cabbage 90 parts, Flos Rosae Rugosae 5 parts, leaf lettuce 20 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 3
Part, anistree 1 part, Citrullus vulgaris 10 parts, pears 9 parts, onion 2 parts, Sal 5 parts, 2 parts of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 3 parts, green
Tea 3 parts, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 6 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: Chinese cabbage 100 parts, Flos Rosae Rugosae 7 parts, leaf lettuce 10 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 4
Part, anise 2 parts, Citrullus vulgaris 8 parts, pears 8 parts, onion 2 parts, Sal 6 parts, 1 part of crystal sugar, 3 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 4 parts, Flos Chrysanthemi 4 parts, green tea
2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 4 parts.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: Chinese cabbage 90 parts, Flos Rosae Rugosae 7 parts, leaf lettuce 10 parts, 20 parts of Fructus Luffae, 4 parts of Bulbus Allii, Fructus Capsici 4
Part, anise 1 part, Citrullus vulgaris 7 parts, pears 9 parts, onion 1 part, Sal 5 parts, 2 parts of crystal sugar, 3 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 5 parts, Flos Chrysanthemi 3 parts, green tea
2-3 part, Pericarpium Citri Reticulatae 2 parts, Semen Pisi sativi 5 parts, the Chinese liquor 4 parts of more than 50 degree, vinegar 4 parts.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: Chinese cabbage 100 parts, Flos Rosae Rugosae 6 parts, leaf lettuce 20 parts, 10 parts of Fructus Luffae, 5 parts of Bulbus Allii, Fructus Capsici 3
Part, anise 2 parts, Citrullus vulgaris 9 parts, pears 7 parts, onion 1 part, Sal 6 parts, 2 parts of crystal sugar, 4 parts of Fructus Pruni pseudocerasi, Flos Osmanthi Fragrantis 3 parts, Flos Chrysanthemi 5 parts, green tea
3 parts, Pericarpium Citri Reticulatae 3 parts, Semen Pisi sativi 7 parts, the Chinese liquor 5 parts of more than 50 degree, vinegar 3 parts.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: the upper edge quality of described jar
Mark is that the thin film of the saline solution immersion of 10% seals, room temperature condition lower seal fermentation 48-72h.
The preparation method of cabbage kimchi the most according to claim 1, it is characterised in that: the upper edge quality of described jar
Mark 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 preparation method of the cabbage kimchi according to any one of claim 1-8.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106880000A (en) * | 2017-03-09 | 2017-06-23 | 海门市三立农产品有限公司 | A kind of pickles |
| CN109588663A (en) * | 2018-12-12 | 2019-04-09 | 天津谦德食品股份有限公司 | A kind of cabbage kimchi formula |
-
2016
- 2016-06-29 CN CN201610496429.3A patent/CN106036670A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106880000A (en) * | 2017-03-09 | 2017-06-23 | 海门市三立农产品有限公司 | A kind of pickles |
| CN109588663A (en) * | 2018-12-12 | 2019-04-09 | 天津谦德食品股份有限公司 | A kind of cabbage kimchi formula |
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