CN110037265A - A kind of appetizer and its processing method - Google Patents

A kind of appetizer and its processing method Download PDF

Info

Publication number
CN110037265A
CN110037265A CN201810039068.9A CN201810039068A CN110037265A CN 110037265 A CN110037265 A CN 110037265A CN 201810039068 A CN201810039068 A CN 201810039068A CN 110037265 A CN110037265 A CN 110037265A
Authority
CN
China
Prior art keywords
parts
chinese
chinese cabbage
reddish orange
chinese medicine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201810039068.9A
Other languages
Chinese (zh)
Inventor
毛小烨
Original Assignee
毛小烨
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 毛小烨 filed Critical 毛小烨
Priority to CN201810039068.9A priority Critical patent/CN110037265A/en
Publication of CN110037265A publication Critical patent/CN110037265A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The invention discloses a kind of appetizer and its processing method, including Chinese cabbage of reddish orange core 70%-80%, Chinese medicine weight 12%-22%, salting seasoning 6%-8%.The present invention is salted using Chinese cabbage of reddish orange core, and nutritive value is higher, and the carotene carotene content of Chinese cabbage of reddish orange core is 4.5 times of common Chinese cabbage, and Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.Chinese medicine is added during pickling sauerkraut, combines Chinese medicine with sauerkraut, has effects that appetizing is aid digestion.The advantages of process choice raw material science of the invention, production technology is advanced, and product taste acid is refreshing, pleasant impression long, facilitates storage;Product of the invention is pure natural, has no toxic side effect, and does not add essence and preservative, keeps the flavor and nutrition of raw material itself, is easily absorbed by the body;Raw material sources are extensive, add process line short, the manufacture of product easy processing.

Description

A kind of appetizer and its processing method
Technical field
The present invention relates to a kind of appetizer and its processing methods.
Background technique
Sauerkraut can be appetizer, dish to go with rice, steamed buns etc in our diet, can also be used as seasoning to make dish, can It is divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc., the sauerkraut taste style of different regions also phase not to the utmost Together.The general name for all kinds sauerkraut that " sauerkraut " that common people often say is generally referred to as all green vegetables or Chinese cabbage is cooked.
Sauerkraut is one of big pickled vegetable in the world three, is that fresh vegetables is made it have certain acid through certain processing method Taste, sour fragrance alcohol, it is light it is tasty and refreshing, using biology it is antibacterial, be rich in lactic acid bacteria, the nutriments such as dietary fiber, do not contain preservative And pigment, it is a kind of healthy food of green natural.Sauerkraut has that simple for production, flavor is fine, convenient, unlimited season etc. Advantage.Sauerkraut is not only good merchantable brand of going with rice or bread, and has health-care effect.It is rich in dietary fiber in sauerkraut, gastrointestinal disturbances can be promoted;It is protected There are vitamin C, Pfansteihl bacterium, be easily absorbed by the body utilization, and Nitrates cannot be reduced into Asia under lactic acid effect Nitrate then has protective effect on cancer risk.Sauerkraut is eaten raw, and lactobacillus in stomach can be increased, and plays cleaning action to enteron aisle.
Chinese cabbage of reddish orange core is introduced from foreign countries, by repeatedly carrying out disease-resistant body test to product, is hybridized, pollinated, educated Kind test, makes product can adapt to the last word of soils of north China and weather.The cabbage heart and dish leaf of Chinese cabbage of reddish orange core are in salmon pink, Belong to natural colored, because containing a large amount of carrotene, seemingly with orange peel form and aspect, the carotene carotene content of Chinese cabbage of reddish orange core is color 4.5 times of common Chinese cabbage, Vitamin C content are 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.Thus may be used See, the nutritive value of Chinese cabbage of reddish orange core is higher, but Chinese cabbage of reddish orange core is not widely known and uses, orange core white The beneficial effect of dish is badly in need of exploitation.
Summary of the invention
Place in order to overcome the deficiencies of the prior art, the present invention provide a kind of appetizer and its processing method.
The present invention is achieved by the following technical solutions:
A kind of appetizer, which is characterized in that including Chinese cabbage of reddish orange core, Chinese medicine, salting seasoning, wherein by weight percentage Meter, Chinese cabbage of reddish orange core weight percent are 70%-80%, and Chinese medicine weight percent is 12%-22%, salting seasoning weight percent Than for 6%-8%, in the Chinese medicine, 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of dried orange peel, 8 parts of radix polygonati officinalis, 6 parts of Radix Ophiopogonis, institute In the salting seasoning stated, 65 parts of refined salt, 5 parts of white wine, 10 parts of rock sugar, 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.
The present invention also provides a kind of processing methods of appetizer, which comprises the steps of:
(1) by weight percentage, it chooses good Chinese cabbage of reddish orange core: root being gone to go to help, be placed in natural drying under sunlight, remove Foreign countries and withered leaf impregnate into the water, clean, the Chinese cabbage of reddish orange core after cleaning squeezed out excessive moisture, with 50-70 DEG C of warm wind Drying 5-8 minutes, neat stacking are spare in marinated vessel;
(2) by weight percentage, good Chinese medicine: radish, hawthorn, Chinese yam, dried orange peel, radix polygonati officinalis, Radix Ophiopogonis is chosen, clean and is removed It is miscellaneous, shape or bulk are then cut, high-temperature sterilization is uniformly mixed after sterilizing, spare;
(3) uniformly mixed Chinese medicine is sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, is added water to more than top layer 5 centimetres of the height of Chinese cabbage of reddish orange core, adds salting seasoning according to quantity;
(4) vitamin C is added: 100mg vitamin C being added in every 200kg Chinese cabbage of reddish orange core;10-25 DEG C at a temperature of, Marinated 20-30 days, then 5-10 DEG C at a temperature of pickle 10 days;
(5) sauerkraut pickled and radish, hawthorn, Chinese yam are pulled out jointly, excessive moisture is removed after cleaning, be placed on sunlight Lower solarization 1-2 hours sterilizes, packaging.
The beneficial effects of the present invention are: the present invention uses Chinese cabbage of reddish orange core for raw material, using traditional pickled cabbage salting mode, Whet the appetite aid digestion effect in conjunction with Chinese medicine, through cold fermentation, produce with high-tech content, sauerkraut full of nutrition produces Product.Orange dish of feeling sad is will be under all intact preservations of nutritional ingredients such as protein, sugar, inorganic salts contained by Chinese cabbage of reddish orange core Come, carrotene, vitamin C especially in Chinese cabbage of reddish orange core, reserve capacity is up to 85% or more.Orange dish of feeling sad contains largely Lactic acid is a kind of organic acid, can directly be absorbed by the body that lactic acid also stimulates gastric secretion, helps digest.Meanwhile lactic acid energy It is enough to kill various bacteria rapidly, the breeding of the spoilage organisms in large intestine can be inhibited.
In Chinese medicine, gas disperse accumulation under radish function.Hawthorn digesting product, scattered blood stasis, expelling tenia.Control meat accumulation , Disorder lump in the abdomen, phlegm retention, ruffian It is full, acid regurgitation, dysentery, intestines wind, pain in the loins, postpartum abdominal pain in hernias, lochiorrhagia, pediatric milk food stagnation.Food digesting stomach fortifying, promoting the circulation of qi dissipate The stasis of blood.For meat stagnation, gastric ulcer fullness, diarrhea dysentery abdominal pain, blood stasis closed, postpartum stasis, confidant sting, hernia pain, hyperlipidemia Disease.Chinese yam spleen-strengtheningporridge, tonifying lung are reinforced the kidney, strengthening the essence.Splenasthenic diarrhea, protracted dysentery are controlled, cough due to consumptive disease is quenched one's thirst, spermatorrhea, leukorrhagia, frequent urination. Tonifying spleen nourishing the stomach, engender liquid and benefic lung, kidney tonifying arresting seminal emission.Breath with cough for spleen eating less, endless diarrhea, the deficiency syndrome of the lung, emission due to the kidney deficiency, leukorrhagia, frequent micturition, Abnormal heat is quenched one's thirst.Rhizoma Dioscoreae (parched with bran) good efficacy to suffering from a deficiency of the kidney.For spleen eating less, diarrhea loose stool, leukorrhea.Dried orange peel regulating qi-flowing for strengthening spleen, it is dry in tune It is wet, resolving sputum.Cure mainly the abdominal fullness and distention or pain, indigestion of the taste stagnation of the circulation of vital energy.Abdominal distension uncomfortable in chest, anorexia and loose stool in wet turbid resistance.It is beautiful Bamboo nourishing yin to moisten dryness, promotes the production of body fluid to quench thirst.Hurt for lung stomach-Yin, cough caused by dryness-heat, dry throat and mouth, Heat Diabetes.Radix Ophiopogonis nourishing Yin and promoting production of body fluid, moistening lung Clear away heart-fire.For dryness of the lung dry cough.Tuberculosis cough, injury thirst, vexed insomnia, Heat Diabetes, dry constipation of intestines;Pharyngeal diphtheria.Control the dryness of the lung Dry cough is spitted blood, hemoptysis, consumptive lung disease, pulmonary abscess, and consumptive disease dysphoria with smothery sensation is quenched one's thirst, pyreticosis saliva wound, dry throat, constipation.
The present invention is salted using Chinese cabbage of reddish orange core, and nutritive value is higher, and the carotene carotene content of Chinese cabbage of reddish orange core is general 4.5 times of logical Chinese cabbage, Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.In pickling sauerkraut During Chinese medicine is added, combine Chinese medicine with sauerkraut, have effects that appetizing it is aid digestion.Process choice raw material section of the invention It learns, the advantages of production technology is advanced, and product taste acid is refreshing, pleasant impression long, facilitates storage;Product of the invention is pure natural, nontoxic Essence and preservative are not added in side effect, keep the flavor and nutrition of raw material itself, are easily absorbed by the body;Raw material sources Extensively, add process line short, the manufacture of product easy processing.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail, herein illustrative examples and explanation of the invention For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1
A kind of appetizer, including Chinese cabbage of reddish orange core, Chinese medicine, salting seasoning, wherein by weight percentage, orange core white Dish weight percent is 70%%, and Chinese medicine weight percent is 22%, and salting seasoning weight percent is 8%, the Chinese medicine In, 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of dried orange peel, 8 parts of radix polygonati officinalis, 6 parts of Radix Ophiopogonis, in the salting seasoning, refined salt 65 Part, 5 parts of white wine, 10 parts of rock sugar, 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.
The present invention also provides a kind of processing methods of appetizer, include the following steps:
(1) by weight percentage, it chooses good Chinese cabbage of reddish orange core: root being gone to go to help, be placed in natural drying under sunlight, remove Foreign countries and withered leaf impregnate into the water, clean, the Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dried with 50 DEG C of warm winds 5 minutes dry, neat stacking is spare in marinated vessel;
(2) by weight percentage, good Chinese medicine: radish, hawthorn, Chinese yam, dried orange peel, radix polygonati officinalis, Radix Ophiopogonis is chosen, clean and is removed It is miscellaneous, shape or bulk are then cut, high-temperature sterilization is uniformly mixed after sterilizing, spare;
(3) uniformly mixed Chinese medicine is sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, is added water to more than top layer 5 centimetres of the height of Chinese cabbage of reddish orange core, adds salting seasoning according to quantity;
(4) vitamin C is added: 100mg vitamin C being added in every 200kg Chinese cabbage of reddish orange core;10 DEG C at a temperature of, salt down System 20 days, then 5 DEG C at a temperature of it is 10 days marinated;
(5) sauerkraut pickled and radish, hawthorn, Chinese yam are pulled out jointly, excessive moisture is removed after cleaning, be placed on sunlight It is lower to shine 2 hours, it sterilizes, packaging.
Embodiment 2
A kind of appetizer, including Chinese cabbage of reddish orange core, Chinese medicine, salting seasoning, wherein by weight percentage, orange core white Dish weight percent is 80%, and Chinese medicine weight percent is 12%, and salting seasoning weight percent is 8%, in the Chinese medicine, 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of dried orange peel, 8 parts of radix polygonati officinalis, 6 parts of Radix Ophiopogonis, in the salting seasoning, 65 parts of refined salt, 5 parts of white wine, 10 parts of rock sugar, 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.
The present invention also provides a kind of processing methods of appetizer, include the following steps:
(1) by weight percentage, it chooses good Chinese cabbage of reddish orange core: root being gone to go to help, be placed in natural drying under sunlight, remove Foreign countries and withered leaf impregnate into the water, clean, the Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dried with 70 DEG C of warm winds 8 minutes dry, neat stacking is spare in marinated vessel;
(2) by weight percentage, good Chinese medicine: radish, hawthorn, Chinese yam, dried orange peel, radix polygonati officinalis, Radix Ophiopogonis is chosen, clean and is removed It is miscellaneous, shape or bulk are then cut, high-temperature sterilization is uniformly mixed after sterilizing, spare;
(3) uniformly mixed Chinese medicine is sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, is added water to more than top layer 5 centimetres of the height of Chinese cabbage of reddish orange core, adds salting seasoning according to quantity;
(4) vitamin C is added: 100mg vitamin C being added in every 200kg Chinese cabbage of reddish orange core;25 DEG C at a temperature of, salt down System 30 days, then 10 DEG C at a temperature of it is 10 days marinated;
(5) sauerkraut pickled and radish, hawthorn, Chinese yam are pulled out jointly, excessive moisture is removed after cleaning, be placed on sunlight It is lower to shine 1 hour, it sterilizes, packaging.
Embodiment 3
A kind of appetizer, including Chinese cabbage of reddish orange core, Chinese medicine, salting seasoning, wherein by weight percentage, orange core white Dish weight percent is 75%, and Chinese medicine weight percent is 20%, and salting seasoning weight percent is 5%, in the Chinese medicine, 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of dried orange peel, 8 parts of radix polygonati officinalis, 6 parts of Radix Ophiopogonis, in the salting seasoning, 65 parts of refined salt, 5 parts of white wine, 10 parts of rock sugar, 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.
The present invention also provides a kind of processing methods of appetizer, include the following steps:
(1) by weight percentage, it chooses good Chinese cabbage of reddish orange core: root being gone to go to help, be placed in natural drying under sunlight, remove Foreign countries and withered leaf impregnate into the water, clean, the Chinese cabbage of reddish orange core after cleaning is squeezed out excessive moisture, dried with 60 DEG C of warm winds 7 minutes dry, neat stacking is spare in marinated vessel;
(2) by weight percentage, good Chinese medicine: radish, hawthorn, Chinese yam, dried orange peel, radix polygonati officinalis, Radix Ophiopogonis is chosen, clean and is removed It is miscellaneous, shape or bulk are then cut, high-temperature sterilization is uniformly mixed after sterilizing, spare;
(3) uniformly mixed Chinese medicine is sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, is added water to more than top layer 5 centimetres of the height of Chinese cabbage of reddish orange core, adds salting seasoning according to quantity;
(4) vitamin C is added: 100mg vitamin C being added in every 200kg Chinese cabbage of reddish orange core;18 DEG C at a temperature of, salt down System 25 days, then 8 DEG C at a temperature of it is 10 days marinated;
(5) sauerkraut pickled and radish, hawthorn, Chinese yam are pulled out jointly, excessive moisture is removed after cleaning, be placed on sunlight It is lower to shine 1 hour, it sterilizes, packaging.

Claims (2)

1. a kind of appetizer, which is characterized in that including Chinese cabbage of reddish orange core, Chinese medicine, salting seasoning, wherein by weight percentage, Chinese cabbage of reddish orange core weight percent is 70%-80%, and Chinese medicine weight percent is 12%-22%, salting seasoning weight percent It is 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of dried orange peel, 8 parts of radix polygonati officinalis, 6 parts of Radix Ophiopogonis, described in the Chinese medicine for 6%-8% Salting seasoning in, 65 parts of refined salt, 5 parts of white wine, 10 parts of rock sugar, 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.
2. the processing method of appetizer as described in claim 1, which comprises the steps of:
(1) by weight percentage, it chooses good Chinese cabbage of reddish orange core: root being gone to go to help, be placed in natural drying under sunlight, remove foreign countries And withered leaf, it impregnates, clean into the water, the Chinese cabbage of reddish orange core after cleaning is squeezed out into excessive moisture, dried with 50-70 DEG C of warm wind 5-8 minutes, neat stacking was spare in marinated vessel;
(2) by weight percentage, good Chinese medicine: radish, hawthorn, Chinese yam, dried orange peel, radix polygonati officinalis, Radix Ophiopogonis is chosen, clean and is cleaned, so Shape or bulk are cut afterwards, and high-temperature sterilization is uniformly mixed after sterilizing, spare;
(3) uniformly mixed Chinese medicine is sprinkling upon according to quantity in every layer of Chinese cabbage of reddish orange core leaf and around, is added water to orange more than top layer 5 centimetres of the height of core white dish, adds salting seasoning according to quantity;
(4) vitamin C is added: 100mg vitamin C being added in every 200kg Chinese cabbage of reddish orange core;10-25 DEG C at a temperature of, pickle 20-30 days, then 5-10 DEG C at a temperature of it is 10 days marinated;
(5) sauerkraut pickled and radish, hawthorn, Chinese yam are pulled out jointly, excessive moisture is removed after cleaning, put and shine in the sun It 1-2 hours, sterilizes, packaging.
CN201810039068.9A 2018-01-16 2018-01-16 A kind of appetizer and its processing method Withdrawn CN110037265A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810039068.9A CN110037265A (en) 2018-01-16 2018-01-16 A kind of appetizer and its processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810039068.9A CN110037265A (en) 2018-01-16 2018-01-16 A kind of appetizer and its processing method

Publications (1)

Publication Number Publication Date
CN110037265A true CN110037265A (en) 2019-07-23

Family

ID=67273358

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810039068.9A Withdrawn CN110037265A (en) 2018-01-16 2018-01-16 A kind of appetizer and its processing method

Country Status (1)

Country Link
CN (1) CN110037265A (en)

Similar Documents

Publication Publication Date Title
CN104222933A (en) Health Chinese sauerkraut and production method thereof
CN105558496A (en) Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof
CN104323224B (en) A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss
CN102987343A (en) Method for preparing sour bamboo shoot chilli sauce
CN105709149A (en) Medicinal plant selenium-enriched and zinc-enriched enzyme and preparation method thereof
CN104336567A (en) Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof
CN105011120A (en) Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof
CN104222928A (en) Chinese sauerkraut for promoting appetite and helping digestion and production method thereof
CN104305081A (en) Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof
CN104996984A (en) Convenient edible-fungus soup with efficacies of relaxing tendons and activating collaterals , and preparation method of convenient edible-fungus soup
CN104726320A (en) Fig honey vinegar and preparation method
CN110037265A (en) A kind of appetizer and its processing method
CN107125609A (en) A kind of Spiced hare is dry and preparation method thereof
CN106937728A (en) A kind of preparation method of lead-free preserved egg
CN106072124A (en) A kind of sandwich Fructus Fici of ice rind and preparation method thereof
CN104982919A (en) Preparation method of fermented sophora flower powder
CN107410632A (en) A kind of production method of Gentiana triflora fermentation preserved fruit
CN104256456A (en) Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages
CN101756127A (en) Rose flavored vegetable ball
CN105558606A (en) Linden-flower pain-stopping and spasm-relieving pickled Chinese cabbage soup base and producing method thereof
CN104222934A (en) Chinese sauerkraut capable of tonifying Qi and strengthening spleen and production method thereof
CN103704780A (en) Marinating method of selenium-rich gynostemma pentaphyllum makino grass carps
CN104222930A (en) Viscera balancing pickled Chinese cabbage and production method thereof
CN103766971B (en) Processing method of selenium-enriched gynostemma pentaphyllum makino megalobrama amblycephala
CN105495127A (en) Pickled Chinese cabbages capable of promoting salivation and nourishing lung and production method of pickled Chinese cabbages

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20190723