CN106858474A - Using the method for Radix Glycyrrhizae ferment pickling sauerkraut - Google Patents
Using the method for Radix Glycyrrhizae ferment pickling sauerkraut Download PDFInfo
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- CN106858474A CN106858474A CN201710008375.6A CN201710008375A CN106858474A CN 106858474 A CN106858474 A CN 106858474A CN 201710008375 A CN201710008375 A CN 201710008375A CN 106858474 A CN106858474 A CN 106858474A
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000005554 pickling Methods 0.000 title claims abstract description 21
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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 discloses a kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprise the steps of：(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 24 parts；(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container is sealed, fermented 35 days, period stirs 23 times, gets product.The sauerkraut that this method is pickled in terms of mouthfeel mouth more more crisp than the sauerkraut that prior art is pickled, compared to Pickles, with pure natural fermenting aroma；Avoid the use of salt and the generation of nitrite, safety and sanitation；Fermenting speed is fast simultaneously, salting period is short, and the sauerkraut pickled is more healthy, edible also more to put；And the time of storage is longer compared to the sauerkraut that conventional processes are developed, reachable 1 year, and the mouthfeel of sauerkraut remains unchanged crisp mouth.
Description
Technical field
The present invention relates to pickled cabbage salting technical field, more particularly to a kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut.
Background technology
In China, sauerkraut is the salted ＆ preserved vegetable that people like eating.Because the lactic acid bacteria in sauerkraut is anaerobic fermentation, and in lactic acid bacteria
Bacillus acidi lactici can be lactic acid by the most of solution of lactose, small part solution is alcohol, and the two generation that reacts is with aromatic odor
Ester, can whet the appetite and promote the production of body fluid, and make sauerkraut sour and fragrant, pure taste.Pickling sauerkraut method traditional at present is pickled certainly for salt
Right fermentation process, i.e., clean Chinese cabbage or other leafy vegetables and load in cylinder in the fall, and layering adds salt compacting, and injection is clear
Water, ferments more than five weeks under room temperature condition and eats.The sauerkraut that this traditional natural fermentation is pickled, with preferable fragrance, but this
Planting method for salting easily causes：1st, substantial amounts of nitrite is produced；2nd, edible salt excess is taken in；3rd, the spontaneous fermentation time is long；4、
Fermentation temperature is difficult to control；5th, miscellaneous bacteria breeding is fast, and sauerkraut is perishable, smelly；6th, sauerkraut mouthfeel is poor, and danger is caused to health
Evil.
After nitrite is had in stomach, with protein breakdown products secondary amine reaction generation nitrous under hydrochloric acid in gastric juice effect
Amine；There is a class bacterium to cry nitrate reductase bacterium in stomach, nitrite is combined into nitrosamine with amine, during gastric anacidity,
Such bacterial growth is vigorous, no matter therefore how much hydrochloric acid in gastric juice is conducive to the generation of nitrosamine.Nitrosamine has strong carcinogenesis,
Mainly cause the cancer of the esophagus, stomach cancer, liver cancer and colorectal cancer etc..Meanwhile, nitrite largely takes in human body, can be combined with hemoglobin
Into ferrihemoglobin, human body is set the hypoxic conditions such as cyanosis occur；And nitrite easily synthesizes nitrous with internal secondary amine
Amine substance.If eating or often eating more and pickle based food, the probability for obtaining cancer is considerably improved.
It is well known that salt is goodies, to healthy with indispensable effect, but excess salt is ingested,
Also many detrimental effects can be brought to human body.During pickling sauerkraut usually can amplification quantity salt, so result in acid
Contain substantial amounts of salinity in dish.If eating or often eating such sauerkraut more, then the probability for following several diseases occur can be greatly improved：
1st, excess salt can cause hypertension；2nd, excess salt can induce asthma；3rd, excess salt can the injury of the bone；4th, excess salt is susceptible to suffer from sense
Emit；5th, excess salt can cause gastritis；6th, excess salt can aggravate diabetes；7th, the easy alopecia of excess salt；8th, excess salt
Easily increase wrinkle.
Thus, the various problems and drawback of spontaneous fermentation sauerkraut method are pickled for salt, it is a kind of new in the urgent need to seeking
Pickling sauerkraut method.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of side of utilization Radix Glycyrrhizae ferment pickling sauerkraut
Method, this method is leavening pickling sauerkraut using Radix Glycyrrhizae ferment substitution salt, it is to avoid the use of salt and the product of nitrite
It is raw, safety and sanitation；And Radix Glycyrrhizae ferment can reconcile the sauerkraut pickled；Fermenting speed is fast simultaneously, the time is short, the sauerkraut pickled
With unique local flavor.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprises the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 2-4 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container is sealed, fermented
3-5 days, period stirred 2-3 times, got product.
It is preferred that the Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：Momordica grosvenori 10-30 parts, Radix Glycyrrhizae 10-30 parts,
Garden burnet 10-25 parts, STEVIA REBAUDIANA 5-15 parts, mulberry leaf 5-15 parts, sterculia seed 5-10 parts, honey 1-5 parts, oligosaccharides 1-5 parts, dry ferment
0.1-0.5 parts.
It is preferred that the Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：25 parts of Momordica grosvenori, 15 parts of Radix Glycyrrhizae, garden burnet 15
Part, 10 parts of STEVIA REBAUDIANA, 10 parts of mulberry leaf, 8 parts of the sterculia seed, 3 parts of honey, 3 parts of oligosaccharides, 0.3 part of dry ferment.
It is preferred that the preparation method of the Radix Glycyrrhizae ferment is：
A be put into 95-100 DEG C of water for clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed and soak by ()
4-5h；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed
Gone out with contaminant filter, obtain filtrate standby；
C filtrate is stood 0.5-1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, forms acid
Taste, obtains final product the Radix Glycyrrhizae ferment.
It is preferred that 1-5% of the addition of the auxiliary material for Chinese cabbage raw material weight.
It is preferred that the auxiliary material is made up of the raw material of following weight portion：Cooking wine 50-100 parts, capsicum 10-30 parts, Chinese prickly ash
10-30 parts, 5-10 parts, cassia bark 10-15 parts, tsaoko 5-10 parts, garlic 5-10 parts of anise.
It is preferred that the temperature of the fermentation is 25-28 DEG C.
Momordica grosvenori, scientific name Siraitia grosvenorii are the perennial lianas of Curcurbitaceae.Contain sweet Momordica grosvenori
The medicinal ingredients such as glycosides, several amino acids and vitamin, with clearing heat and moistening lung, cough-relieving, relieving sore-throat, effect of laxation defaecation.
Radix Glycyrrhizae, scientific name Glycyrrhiza uralensis Fisch, alias：State is old, Herba Hedyotis cantonensis, Glycyrrhiza Uralensis, sweet
Son；Pulse family, Glycyrrhiza perennial herb, root are sturdy with root-like stock, are a kind of help Chinese herbal medicines.Radix Glycyrrhizae contains glycyrrhizin, sweet
The chemical compositions such as oxalic acid, enoxolone, liquiritin, glycyrrhizin, glycyramarin, have removing toxic substances, eliminating the phlegm, analgesic, spasmolysis so that anti-
The pharmacological actions such as cancer, can reconcile hundred medicines, be widely used in food industry.
Radix Glycyrrhizae ferment of the invention is the nutrient for obtaining the Chinese herbal medicines such as Momordica grosvenori, Radix Glycyrrhizae, garden burnet afterwards by fermentation, its
The medicinal efficacy of Momordica grosvenori, Radix Glycyrrhizae is fully combined, containing various active protein small peptide energy and enzyme, enzyme is one to Radix Glycyrrhizae ferment
The material with special bioactivity being made up of amino acid is planted, it is present in the animal and plant body of all work, be to maintain body
Normal function, digests a kind of required material of the vital movements such as food, repair tissue.It almost participates in all of vital movement,
Chemical change in organism, will nearly all be carried out under the catalytic action of ferment, and it drives impossible chemistry originally anti-
Should, can also accelerate chemical reaction without transnaturing.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The sauerkraut that the present invention is pickled using Radix Glycyrrhizae ferment in terms of mouthfeel mouth more more crisp than the sauerkraut that prior art is pickled,
Compared to Pickles, with pure natural fermenting aroma；It is small containing antiseptic, various active albumen in Radix Glycyrrhizae ferment ferment
Peptide energy and enzyme, can block the combination of nitroso and secondary amine, prevent the generation of nitrosamine, moreover it is possible to promote the digestive system of human body；It is sweet
Grass removing toxic substances, antibacterial；The fully fermentation such as Momordica grosvenori, garden burnet makes the sauerkraut for obtaining have clearing heat and moistening lung, cough-relieving, relieving sore-throat, laxation defaecation
Effect；The harmful additives such as the no added dietary alkali of this method for salting, it is to avoid the use of salt and inferior ammonium nitrate
Generation, safety and sanitation；Fermenting speed is fast simultaneously, salting period is short, and the sauerkraut pickled is more healthy, edible also more to trust；And
And the time of storage is longer compared to the sauerkraut that conventional processes are pickled, up to 1 year, and the mouthfeel of sauerkraut remained unchanged crisp mouth.
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also be realized even without these specific details of the invention
These aspects.
Embodiment 1
A kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprises the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 2 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container sealed, 25
Fermented 5 days at a temperature of DEG C, period stirs 2 times, gets product.
The addition of auxiliary material is the 5% of Chinese cabbage raw material weight；Auxiliary material is made up of the raw material of following weight portion：50 parts of cooking wine,
30 parts of capsicum, 10 parts of Chinese prickly ash, anistree 10 parts, 10 parts of cassia bark, 10 parts of tsaoko, 5 parts of garlic.
Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：30 parts of Momordica grosvenori, 10 parts of Radix Glycyrrhizae, 25 parts of garden burnet, STEVIA REBAUDIANA 5
Part, 15 parts of mulberry leaf, 5 parts of the sterculia seed, 5 parts of honey, 1 part of oligosaccharides, 0.5 part of dry ferment.
The preparation method of Radix Glycyrrhizae ferment is：
A clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed are put into 100 DEG C of water and soak 4h by ()；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed
Gone out with contaminant filter, obtain filtrate standby；
C filtrate is stood 1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting 30 days, forms tart flavour, i.e.,
Obtain the Radix Glycyrrhizae ferment.
Embodiment 2
A kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprises the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 4 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container sealed, 28
Fermented 3 days at a temperature of DEG C, period stirs 3 times, gets product.
The addition of auxiliary material is the 5% of Chinese cabbage raw material weight；Auxiliary material is made up of the raw material of following weight portion：100 parts of cooking wine,
10 parts of capsicum, 30 parts of Chinese prickly ash, anistree 5 parts, 15 parts of cassia bark, 5 parts of tsaoko, 10 parts of garlic.
Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：10 parts of Momordica grosvenori, 30 parts of Radix Glycyrrhizae, 10 parts of garden burnet, STEVIA REBAUDIANA 15
Part, 5 parts of mulberry leaf, 10 parts of the sterculia seed, 1 part of honey, 5 parts of oligosaccharides, 0.1 part of dry ferment.
The preparation method of Radix Glycyrrhizae ferment is：
A clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed are put into 100 DEG C of water and soak 4h by ()；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed
Gone out with contaminant filter, obtain filtrate standby；
C filtrate is stood 1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting 30 days, forms tart flavour, i.e.,
Obtain the Radix Glycyrrhizae ferment.
Embodiment 3
A kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprises the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 3 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container sealed, 28
Fermented 3 days at a temperature of DEG C, period stirs 3 times, gets product.
The addition of auxiliary material is the 3% of Chinese cabbage raw material weight；Auxiliary material is made up of the raw material of following weight portion：100 parts of cooking wine,
10 parts of capsicum, 30 parts of Chinese prickly ash, anistree 5 parts, 15 parts of cassia bark, 5 parts of tsaoko, 10 parts of garlic.
Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：25 parts of Momordica grosvenori, 15 parts of Radix Glycyrrhizae, 15 parts of garden burnet, STEVIA REBAUDIANA 10
Part, 10 parts of mulberry leaf, 8 parts of the sterculia seed, 3 parts of honey, 3 parts of oligosaccharides, 0.3 part of dry ferment.
The preparation method of Radix Glycyrrhizae ferment is：
A be put into 100 DEG C of water for clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed and soak by ()
4.5h；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed
Gone out with contaminant filter, obtain filtrate standby；
C filtrate is stood 1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting 35 days, forms tart flavour, i.e.,
Obtain the Radix Glycyrrhizae ferment.
Embodiment 4
A kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, comprises the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 3 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container sealed, 28
Fermented 4 days at a temperature of DEG C, period stirs 3 times, gets product.
The addition of auxiliary material is the 3% of Chinese cabbage raw material weight；Auxiliary material is made up of the raw material of following weight portion：80 parts of cooking wine,
20 parts of capsicum, 20 parts of Chinese prickly ash, anistree 10 parts, 10 parts of cassia bark, 8 parts of tsaoko, 7 parts of garlic.
Radix Glycyrrhizae ferment is made up of the raw material of following weight portion：25 parts of Momordica grosvenori, 15 parts of Radix Glycyrrhizae, 15 parts of garden burnet, STEVIA REBAUDIANA 10
Part, 10 parts of mulberry leaf, 8 parts of the sterculia seed, 3 parts of honey, 3 parts of oligosaccharides, 0.3 part of dry ferment.
The preparation method of Radix Glycyrrhizae ferment is：
A be put into 100 DEG C of water for clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed and soak by ()
4.5h；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed
Gone out with contaminant filter, obtain filtrate standby；
C filtrate is stood 1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting 35 days, forms tart flavour, i.e.,
Obtain the Radix Glycyrrhizae ferment.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of method of utilization Radix Glycyrrhizae ferment pickling sauerkraut, it is characterised in that：Comprise the steps of：
(1) standby dish：Chinese cabbage is cleaned up, is dried, after cut into 2-4 parts；
(2) cylinder is entered：The Chinese cabbage one that will be cut one is put into compacting, compression in container；
(3) ferment：Radix Glycyrrhizae ferment is put into toward container, it is flooded Chinese cabbage, place into auxiliary material, container is sealed, ferment 3-5
My god, period stirs 2-3 times, gets product.
2. the method for utilization Radix Glycyrrhizae ferment pickling sauerkraut according to claim 1, it is characterised in that：The Radix Glycyrrhizae ferment by
The raw material of following weight portion is made：Momordica grosvenori 10-30 parts, Radix Glycyrrhizae 10-30 parts, garden burnet 10-25 parts, STEVIA REBAUDIANA 5-15 parts, mulberry leaf
5-15 parts, sterculia seed 5-10 parts, honey 1-5 parts, oligosaccharides 1-5 parts, dry ferment 0.1-0.5 parts.
3. the method for utilization Radix Glycyrrhizae ferment pickling sauerkraut according to claim 1, it is characterised in that：The Radix Glycyrrhizae ferment by
The raw material of following weight portion is made：25 parts of Momordica grosvenori, 15 parts of Radix Glycyrrhizae, 15 parts of garden burnet, 10 parts of STEVIA REBAUDIANA, 10 parts of mulberry leaf, the sterculia seed 8
Part, 3 parts of honey, 3 parts of oligosaccharides, 0.3 part of dry ferment.
4. the method for the utilization Radix Glycyrrhizae ferment pickling sauerkraut according to Claims 2 or 3, it is characterised in that：The Radix Glycyrrhizae ferment
Element preparation method be：
A clean Momordica grosvenori, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed are put into 95-100 DEG C of water and soak 4- by ()
5h；
B () has soaked after, by the residue of the Momordica grosvenori in soak, Radix Glycyrrhizae, garden burnet, STEVIA REBAUDIANA, mulberry leaf and the sterculia seed and miscellaneous
Matter is filtered away, obtains filtrate standby；
C filtrate is stood 0.5-1h by (), be put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, forms tart flavour,
Obtain final product the Radix Glycyrrhizae ferment.
5. the method for utilization Radix Glycyrrhizae ferment pickling sauerkraut according to claim 1, it is characterised in that：The addition of the auxiliary material
It is the 1-5% of Chinese cabbage raw material weight to measure.
6. the method for utilization Radix Glycyrrhizae ferment pickling sauerkraut according to claim 5, it is characterised in that：The auxiliary material is by following
The raw material composition of weight portion：Cooking wine 50-100 parts, capsicum 10-30 parts, Chinese prickly ash 10-30 parts, 5-10 parts of anise, cassia bark 10-15 parts,
Tsaoko 5-10 parts, garlic 5-10 parts.
7. the method for utilization Radix Glycyrrhizae ferment pickling sauerkraut according to claim 1, it is characterised in that：The temperature of the fermentation
It is 25-28 DEG C.
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