CN106993783A - The pickled fermented method and its processing technology of a kind of sauerkraut - Google Patents
The pickled fermented method and its processing technology of a kind of sauerkraut Download PDFInfo
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- CN106993783A CN106993783A CN201610042508.7A CN201610042508A CN106993783A CN 106993783 A CN106993783 A CN 106993783A CN 201610042508 A CN201610042508 A CN 201610042508A CN 106993783 A CN106993783 A CN 106993783A
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Abstract
The present invention relates to the pickled fermented method and its processing technology of food technology field, more particularly to a kind of sauerkraut.The pickled fermented method and its processing technology of a kind of sauerkraut by following weight proportion raw material：Sauerkraut 200-400g, streaky pork 400-500g, blood sausage 100-300g, big stick-means of intimidation bone 100-150g, bean curd 90-110g, vermicelli 40-60g, shallot 30-50g, ginger 5-10g, Chinese prickly ash 2-5g, anistree 4-7g, cassia bark 10-12g, spiceleaf 4-6g, salt 9-12g, chilli oil 10-30g, monosodium glutamate 7-12g, raw material is processed by following steps；Enter cylinder；Add auxiliary material；Cylinder pressure；Seal cylinder；Fermentation；Drying.The pickled fermented method and its processing technology for a kind of sauerkraut that the present invention is provided, heating are instant, without any preservative, the need for meeting the quick life of modern people, the sauerkraut tart flavour fermented with the inventive method is pure, and flavour is strong, mild acidity, with denseer sauerkraut fragrance, free from extraneous odour, fragility is good, dish shape intact unbroken, and fermentation period is short, content of nitrite is low, raw material is easy to get, and technique is simple.
Description
Technical field
The present invention relates to the pickled fermented method and its processing technology of food technology field, more particularly to a kind of sauerkraut.
Background technology
Sauerkraut acid fragrance alcohol, light tasty and refreshing, rich in lactic acid bacteria, the nutriment such as dietary fiber does not contain preservative and pigment, while sauerkraut can remain the nutrition of original vegetables in preparation process, rich in vitamin C, Amino acid, the nutriment such as dietary fiber.Therefore, sauerkraut is not only nutritious, and is a kind of healthy food of green natural.
Even if traditional sauerkraut pickles success, its shelf-life be also it is very short, it is apt to deteriorate, and have one uncomfortable smelly local flavor, there are some also simply to be packed with wrapped to sauerkraut, it is impossible to the need for meeting the various tastes of the people.
In addition, in the market has many sauerkraut kinds to be the sauerkraut with acetic acid exchange, this sauerkraut mouthfeel is not good, and thorn tooth, while its acidity can decline rapidly, product sense is very poor.
The content of the invention
For the drawbacks described above of prior art, the pickled fermented method and its processing technology for a kind of sauerkraut that the present invention is provided, solve the problem of pickled cabbage salting process needs addition additive, the shelf-life is short after pickled cabbage salting success, the packing list one of sauerkraut, it is impossible to meet the diversified demand of people.
In order to achieve the above object, the present invention provides following technical scheme：
The pickled fermented method and its processing technology of a kind of sauerkraut include：The raw material of weight proportion：Sauerkraut 200-400g, streaky pork 400-500g, blood sausage 100-300g, big stick-means of intimidation bone 100-150g, bean curd 90-110g, vermicelli 40-60g, shallot 30-50g, ginger 5-10g, Chinese prickly ash 2-5g, anistree 4-7g, cassia bark 10-12g, spiceleaf 4-6g, salt 9-12g, chilli oil 10-30g, monosodium glutamate 7-12g.
Wherein, the raw material of weight proportion：Sauerkraut 200g, streaky pork 400g, blood sausage 100g, big stick-means of intimidation bone 100g, bean curd 90g, vermicelli 40g, shallot 30g, ginger 5g, Chinese prickly ash 2g, anistree 4g, cassia bark 10g, spiceleaf 4g, salt 10g, chilli oil 10g, monosodium glutamate 7g.
Wherein, the raw material of weight proportion：Sauerkraut 400g, streaky pork 500g, blood sausage 300g, big stick-means of intimidation bone 150g, bean curd 110g, vermicelli 60g, shallot 50g, ginger 10g, Chinese prickly ash 5g, anistree 7g, cassia bark 12g, spiceleaf 6g, salt 12g, chilli oil 30g, monosodium glutamate 12g.
Wherein, concretely comprise the following steps：
Step 1: sorting, chooses local organic sauerkraut；
Step 2: entering cylinder, sauerkraut is put into cylinder；
Step 3: 10-20 grams of addition auxiliary material, addition sauerkraut preparation and macrogranule salt；
Step 4: cylinder pressure, weight is pressed in above sauerkraut；
Step 5: envelope cylinder, the potting for being put into sauerkraut is deposited 15-30 days；
Step 6: fermentation, drying, take out the sauerkraut after fermentation, sauerkraut are dried；
Step 7: sterilization, sauerkraut is sterilized；
Step 8: sauerkraut chopping is standby；
Step 9: pouring into clear water in pot, streaky pork cuts into large slices and is put into together in pot with big bone rod, after big fire heating is boiled, gets rid of offscum, is put into shallot section, and ginger splices, Chinese prickly ash is anistree
, cassia bark and spiceleaf are tuned into small fire capping and boiled 40 minutes；
Step 10: treating that streaky pork is cooked, it is defined by can smoothly prick monoblock meat with chopsticks, pulls streaky pork natural cooling out, the water for boiling streaky pork in pot is put into blood sausage wherein without outwelling, pulls blood sausage out after being cooked, blood sausage natural cooling, streaky pork is cut into the piece of 3 millimeters thicks, and blood sausage is cut into small pieces standby；
Step 11: pouring into oily big fire heating in frying pan, when oil temperature reaches 170 DEG C to 230 DEG C, sauerkraut stir-frying is poured into 3 minutes, sauerkraut is allowed thoroughly, to be then placed in streaky pork by oily sufficiently stir-frying, the soup just cooked meat is poured into, soup did not had the surface of sauerkraut and streaky pork, and big fire was boiled after 3 minutes, and vermicelli are put into pot, cover pot cover, fire is turned into moderate heat to stew 15 minutes, the bean curd got ready is put into, pot cover is finally opened and is boiled with big fire 3 minutes, well-done blood sausage is put into wherein, salt and monosodium glutamate is being called in；
Step 12: sterilized packing bag, the sauerkraut stewed and meat are vacuum-packed, packaging bag has 1 jin of dress and 2 jin of dresses.
Wherein, the bean curd also can select frozen bean curd, and the streaky pork is the black pig for the additive-free raising selected, and the chilli oil selects consumption according to taste, is not limited to the chilli oil 10-30g mentioned in text.
Wherein, directly the sauerkraut of drying is vacuum-packed.
Wherein, the pork being cooked, sauerkraut are individually packed, pork, sauerkraut entire package after by independent packaging.
Wherein, the pork being cooked, big bone are individually packed, pork, big bone entire package after by independent packaging.
Wherein, the pork being cooked, big bone, sauerkraut are individually packed, pork, sauerkraut after by independent packaging, big bone entire package.
Wherein, the pork being cooked, sauerkraut, blood sausage are individually packed, pork, sauerkraut after by independent packaging, blood sausage entire package.
Wherein, bean curd and the pork, sauerkraut, the blood sausage that are cooked individually are packed, pork, sauerkraut, blood sausage, bean curd entire package after by independent packaging.
Wherein, bean curd, vermicelli and the pork being cooked, sauerkraut, blood sausage are individually packed, bean curd, vermicelli after by independent packaging, pork, sauerkraut, blood sausage entire package.
Wherein, having in entire package bag in flavor pack, the flavor pack includes：Capsicum is dehydrated, shallot, fragrant pungent condiment is dehydrated.
The beneficial effects of the invention are as follows：The pickled fermented method and its processing technology for a kind of sauerkraut that the present invention is provided, heating are instant, without any preservative, the need for meeting the quick life of modern people, the sauerkraut tart flavour fermented with the inventive method is pure, and flavour is strong, mild acidity, with denseer sauerkraut fragrance, free from extraneous odour, fragility is good, dish shape intact unbroken, and fermentation period is short, content of nitrite is low, and raw material is easy to get, and technique is simple, diversified in packagingization, meets the demand of people's various tastes.
In order to be able to be further understood that the feature and technology contents of the present invention, please refer to the following detailed descriptions related to the present invention.
Embodiment
Further to illustrate the technological means and its effect of the invention taken, it is described in detail below in conjunction with the preferred embodiments of the present invention.
The pickled fermented method and its processing technology of a kind of sauerkraut include：The raw material of weight proportion：Sauerkraut 200-400g, streaky pork 400-500g, blood sausage 100-300g, big stick-means of intimidation bone 100-150g, bean curd 90-110g, vermicelli 40-60g, shallot 30-50g, ginger 5-10g, Chinese prickly ash 2-5g, anistree 4-7g, cassia bark 10-12g, spiceleaf 4-6g, salt 9-12g, chilli oil 10-30g, monosodium glutamate 7-12g.
Embodiment 1, the raw material of weight proportion：Sauerkraut 200g, streaky pork 400g, blood sausage 100g, big stick-means of intimidation bone 100g, bean curd 90g, vermicelli 40g, shallot 30g, ginger 5g, Chinese prickly ash 2g, anistree 4g, cassia bark 10g, spiceleaf 4g, salt 10g, chilli oil 10g, monosodium glutamate 7g.
Embodiment 2, the raw material of weight proportion：Sauerkraut 400g, streaky pork 500g, blood sausage 300g, big stick-means of intimidation bone 150g, bean curd 110g, vermicelli 60g, shallot 50g, ginger 10g, Chinese prickly ash 5g, anistree 7g, cassia bark 12g, spiceleaf 6g, salt 12g, chilli oil 30g, monosodium glutamate 12g.
Further, concretely comprise the following steps：
Step 1: sorting, chooses local organic sauerkraut；
Step 2: entering cylinder, sauerkraut is put into cylinder；
Step 3: 10-20 grams of addition auxiliary material, addition sauerkraut preparation and macrogranule salt；
Step 4: cylinder pressure, weight is pressed in above sauerkraut；
Step 5: envelope cylinder, the potting for being put into sauerkraut is deposited 15-30 days；
Step 6: fermentation, drying, take out the sauerkraut after fermentation, sauerkraut are dried；
Step 7: sterilization, sauerkraut is sterilized；
Step 8: sauerkraut chopping is standby；
Step 9: pouring into clear water in pot, streaky pork cuts into large slices and is put into together in pot with big bone rod, after big fire heating is boiled, gets rid of offscum, is put into shallot section, and ginger splices, Chinese prickly ash is anistree
, cassia bark and spiceleaf are tuned into small fire capping and boiled 40 minutes；
Step 10: treating that streaky pork is cooked, it is defined by can smoothly prick monoblock meat with chopsticks, pulls streaky pork natural cooling out, the water for boiling streaky pork in pot is put into blood sausage wherein without outwelling, pulls blood sausage out after being cooked, blood sausage natural cooling, streaky pork is cut into the piece of 3 millimeters thicks, and blood sausage is cut into small pieces standby；
Step 11: pouring into oily big fire heating in frying pan, when oil temperature reaches 170 DEG C to 230 DEG C, sauerkraut stir-frying is poured into 3 minutes, sauerkraut is allowed thoroughly, to be then placed in streaky pork by oily sufficiently stir-frying, the soup just cooked meat is poured into, soup did not had the surface of sauerkraut and streaky pork, and big fire was boiled after 3 minutes, and vermicelli are put into pot, cover pot cover, fire is turned into moderate heat to stew 15 minutes, the bean curd got ready is put into, pot cover is finally opened and is boiled with big fire 3 minutes, well-done blood sausage is put into wherein, salt and monosodium glutamate is being called in；
Step 12: sterilized packing bag, the sauerkraut stewed and meat are vacuum-packed, packaging bag has 1 jin of dress and 2 jin of dresses.
Further, the bean curd also can select frozen bean curd, and the streaky pork is the black pig for the additive-free raising selected, and the chilli oil selects consumption according to taste, is not limited to the chilli oil 10-30g mentioned in text.
Further, directly the sauerkraut of drying is vacuum-packed.
Further, the pork being cooked, sauerkraut are individually packed, pork, sauerkraut entire package after by independent packaging.
Further, the pork being cooked, big bone are individually packed, pork, big bone entire package after by independent packaging.
Further, the pork being cooked, big bone, sauerkraut are individually packed, pork, sauerkraut after by independent packaging, big bone entire package.
Further, the pork being cooked, sauerkraut, blood sausage are individually packed, pork, sauerkraut after by independent packaging, blood sausage entire package.
Further, bean curd and the pork, sauerkraut, the blood sausage that are cooked individually are packed, pork, sauerkraut, blood sausage, bean curd entire package after by independent packaging.
Further, bean curd, vermicelli and the pork being cooked, sauerkraut, blood sausage are individually packed, bean curd, vermicelli after by independent packaging, pork, sauerkraut, blood sausage entire package.
Further, having in entire package bag in flavor pack, the flavor pack includes：Capsicum is dehydrated, shallot, fragrant pungent condiment is dehydrated.
It is described above; only embodiment of the invention, but protection scope of the present invention is not limited thereto, any one skilled in the art the invention discloses technical scope in; change or replacement can be readily occurred in, should be all included within the scope of the present invention.Therefore, protection scope of the present invention described should be defined by scope of the claims.
Claims (13)
1. the pickled fermented method and its processing technology of a kind of sauerkraut, it is characterised in that the raw material of weight proportion：Sauerkraut 200-400g, streaky pork 400-500g, blood sausage 100-300g, big stick-means of intimidation bone 100-150g, bean curd 90-110g, vermicelli 40-60g, shallot 30-50g, ginger 5-10g, Chinese prickly ash 2-5g, anistree 4-7g, cassia bark 10-12g, spiceleaf 4-6g, salt 9-12g, chilli oil 10-30g, monosodium glutamate 7-12g.
2. the pickled fermented method and its processing technology of a kind of sauerkraut according to claim 1, it is characterised in that the raw material of weight proportion：Sauerkraut 200g, streaky pork 400g, blood sausage 100g, big stick-means of intimidation bone 100g, bean curd 90g, vermicelli 40g, shallot 30g, ginger 5g, Chinese prickly ash 2g, anistree 4g, cassia bark 10g, spiceleaf 4g, salt 10g, chilli oil 10g, monosodium glutamate 7g.
3. the pickled fermented method and its processing technology of a kind of sauerkraut according to claim 1, it is characterised in that the raw material of weight proportion：Sauerkraut 400g, streaky pork 500g, blood sausage 300g, big stick-means of intimidation bone 150g, bean curd 110g, vermicelli 60g, shallot 50g, ginger 10g, Chinese prickly ash 5g, anistree 7g, cassia bark 12g, spiceleaf 6g, salt 12g, chilli oil 30g, monosodium glutamate 12g.
4. the pickled fermented method and its processing technology of a kind of sauerkraut according to claim 1, it is characterised in that concretely comprise the following steps：
Step 1: sorting, chooses local organic sauerkraut；
Step 2: entering cylinder, sauerkraut is put into cylinder；
Step 3: 10-20 grams of addition auxiliary material, addition sauerkraut preparation and macrogranule salt；
Step 4: cylinder pressure, weight is pressed in above sauerkraut；
Step 5: envelope cylinder, the potting for being put into sauerkraut is deposited 15-30 days；
Step 6: fermentation, drying, take out the sauerkraut after fermentation, sauerkraut are dried；
Step 7: sterilization, sauerkraut is sterilized；
Step 8: sauerkraut chopping is standby；
Step 9: pouring into clear water in pot, streaky pork cuts into large slices and is put into together in pot with big bone rod, after big fire heating is boiled, gets rid of offscum, is put into shallot section, and ginger splices, Chinese prickly ash is anistree, cassia bark and spiceleaf, is tuned into small fire capping and boils 40 minutes；
Step 10: treating that streaky pork is cooked, it is defined by can smoothly prick monoblock meat with chopsticks, pulls streaky pork natural cooling out, the water for boiling streaky pork in pot is put into blood sausage wherein without outwelling, pulls blood sausage out after being cooked, blood sausage natural cooling, streaky pork is cut into the piece of 3 millimeters thicks, and blood sausage is cut into small pieces standby；
Step 11: pouring into oily big fire heating in frying pan, when oil temperature reaches 170 DEG C to 230 DEG C, sauerkraut stir-frying is poured into 3 minutes, sauerkraut is allowed thoroughly, to be then placed in streaky pork by oily sufficiently stir-frying, the soup just cooked meat is poured into, soup did not had the surface of sauerkraut and streaky pork, and big fire was boiled after 3 minutes, and vermicelli are put into pot, cover pot cover, fire is turned into moderate heat to stew 15 minutes, the bean curd got ready is put into, pot cover is finally opened and is boiled with big fire 3 minutes, well-done blood sausage is put into wherein, salt and monosodium glutamate is being called in；
Step 12: sterilized packing bag, the sauerkraut stewed and meat are vacuum-packed, packaging bag has 1 jin of dress and 2 jin of dresses.
5. the pickled fermented method and its processing technology of a kind of sauerkraut according to claim 1, it is characterized in that, the bean curd also can select frozen bean curd, the streaky pork is the black pig for the additive-free raising selected, the chilli oil selects consumption according to taste, is not limited to the chilli oil 10-30g mentioned in text.
6. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that directly the sauerkraut of drying is vacuum-packed.
7. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack the pork being cooked, sauerkraut, pork, sauerkraut entire package after by independent packaging.
8. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack the pork being cooked, big bone, pork, big bone entire package after by independent packaging.
9. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack the pork being cooked, big bone, sauerkraut, pork, sauerkraut after by independent packaging, big bone entire package.
10. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack the pork being cooked, sauerkraut, blood sausage, pork, sauerkraut after by independent packaging, blood sausage entire package.
11. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack bean curd and the pork, sauerkraut, the blood sausage that are cooked, pork, sauerkraut, blood sausage, bean curd entire package after by independent packaging.
12. according to claim
The pickled fermented method and its processing technology of a kind of sauerkraut described in 4, it is characterised in that individually pack bean curd, vermicelli and the pork being cooked, sauerkraut, blood sausage, bean curd, vermicelli after by independent packaging, pork, sauerkraut, blood sausage entire package.
13. the pickled fermented method and its processing technology of a kind of sauerkraut according to claim 4, it is characterised in that having in entire package bag in flavor pack, the flavor pack includes：Capsicum is dehydrated, shallot, fragrant pungent condiment is dehydrated.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373534A (en) * | 2017-08-15 | 2017-11-24 | 正安县同心食品加工有限公司 | A kind of preparation method of sauerkraut |
| CN110393270A (en) * | 2019-07-25 | 2019-11-01 | 中国农业科学院农产品加工研究所 | A kind of room temperature sauerkraut plain boiled pork dish and its processing method |
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| CN104939216A (en) * | 2015-05-26 | 2015-09-30 | 鞍山市铁西区通尊利源喜宴广场 | Instant northeast pickled cabbage soup and processing, blending and packaging method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373534A (en) * | 2017-08-15 | 2017-11-24 | 正安县同心食品加工有限公司 | A kind of preparation method of sauerkraut |
| CN107373534B (en) * | 2017-08-15 | 2021-05-14 | 正安县同心食品加工有限公司 | Preparation method of pickled Chinese cabbage |
| CN110393270A (en) * | 2019-07-25 | 2019-11-01 | 中国农业科学院农产品加工研究所 | A kind of room temperature sauerkraut plain boiled pork dish and its processing method |
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Application publication date: 20170801 |