CN111789243A - Novel method for making pickled Chinese cabbage without salt - Google Patents
Novel method for making pickled Chinese cabbage without salt Download PDFInfo
- Publication number
- CN111789243A CN111789243A CN202010718306.6A CN202010718306A CN111789243A CN 111789243 A CN111789243 A CN 111789243A CN 202010718306 A CN202010718306 A CN 202010718306A CN 111789243 A CN111789243 A CN 111789243A
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- CN
- China
- Prior art keywords
- chinese cabbage
- pickled chinese
- raw materials
- fermentation
- salt
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 38
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 38
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 17
- 150000003839 salts Chemical class 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims description 13
- 241000220259 Raphanus Species 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims 1
- 229930002875 chlorophyll Natural products 0.000 claims 1
- 235000019804 chlorophyll Nutrition 0.000 claims 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims 1
- 235000021121 fermented vegetables Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000021108 sauerkraut Nutrition 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229940005591 cabbage preparation Drugs 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of a novel salt-free pickled Chinese cabbage, which comprises the following raw materials in parts by weight: 10-20 parts of radish sprouts with round roots, 0.1-0.2 part of lactobacillus fermentation powder and 100-200 parts of distilled water. The process optimizes the traditional pickled Chinese cabbage preparation process, the prepared finished product has light weight, easy storage, convenient eating, unique flavor, appetizing and greasiness relieving and rich cellulose content, meets the healthy demand of the market for low salt of food, provides theoretical basis and support for further development and utilization of green vegetables, and promotes the development of the deep processing industry of vegetables in China.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a novel method for making a pickled Chinese cabbage without salt.
Background
China is a big agricultural country, the vegetable planting area is large, the yield is rich, particularly, mountainous regions with severe terrain in plateau regions of China are large, and therefore more cold-resistant crops such as round roots are planted. However, due to the problems of transportation and the like and the problem of storage of vegetables, the vegetables are difficult to transport, the capacity is excessive, and the local economic development is not facilitated. The local preparation method of the pickled Chinese cabbage has a salt-free pickled Chinese cabbage preparation method aiming at green vegetables, and the prepared finished product has the advantages of light weight, easiness in storage, convenience in eating, unique flavor, appetite promotion, greasiness removal and rich cellulose content, and meets the healthy consumption requirements of contemporary people.
Disclosure of Invention
The invention aims to provide a novel preparation method of a pickled vegetable without salt, which is characterized in that a pickled vegetable without salt which is rich in various beneficial components is prepared by taking round-root radish sprouts as main raw materials through airing, blanching and fermenting, has the advantages of rich nutrition, convenience in carrying, long storage period and the like, realizes high-valued products of low-value products, and provides a new way for deep processing of round-root radishes.
The purpose of the invention can be realized by the following technical scheme:
a novel salt-free pickled Chinese cabbage is prepared from the following main raw materials in parts by weight: 10-20 parts of radish sprouts with round roots, 0.1-0.2 part of lactobacillus fermentation powder and 100-200 parts of distilled water.
The novel salt-free pickled Chinese cabbage is prepared by the following method:
(1) placing the raw materials into clean and pollution-free sunlight for airing by adopting mature radish sprouts with round roots until the raw materials are withered;
(2) adding water into a container, heating to boil, and adding the aired raw materials for blanching;
(3) quickly fishing out the raw materials after blanching, placing the raw materials in a fermentation vessel, adding distilled water at normal temperature to reduce the temperature of the raw materials, and adding fermentation liquor for fermentation;
(4) fermenting the fermentation container in a shady, dry and constant-temperature environment;
(5) naturally airing and dehydrating the fermented pickled Chinese cabbage in a ventilated and dry environment, wherein the pickled Chinese cabbage can be folded and broken as a standard after being aired;
(6) and sterilizing the prepared pickled Chinese cabbage, and packaging and selling the pickled Chinese cabbage in vacuum.
The invention has the beneficial effects that: the invention takes the radish sprouts of round roots as main raw materials to prepare the pickled vegetable without salt, which is rich in various beneficial components, has the advantages of light weight, easy storage, convenient eating, unique flavor, appetizing and greasiness relieving, rich cellulose content and the like, realizes the high-valued product of low value, and provides a new way for the deep processing of the radish round roots.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.
Example 1
A novel salt-free pickled Chinese cabbage is prepared from the following main raw materials in parts by weight: 10 parts of radish sprout, 0.1 part of lactobacillus fermentation powder and 100 parts of distilled water.
The novel salt-free pickled Chinese cabbage is prepared by the following method:
(1) 10 parts of mature radish sprouts are adopted, and the raw materials are placed in clean and pollution-free sunlight for airing until the raw materials are withered;
(2) adding water into a container, heating to boiling 97 deg.C, adding the aired raw materials, and blanching for 8 s;
(3) quickly fishing out the raw materials after blanching, placing the raw materials in a fermentation vessel, adding 100 parts of distilled water at normal temperature to reduce the temperature of the raw materials to 40 ℃, and adding 0.1 part of fermentation liquor for fermentation;
(4) fermenting the fermentation container in a shady, dry and constant-temperature environment;
(5) naturally airing and dehydrating the fermented pickled Chinese cabbage in a ventilated and dry environment, wherein the pickled Chinese cabbage can be folded and broken as a standard after being aired;
(6) and sterilizing the prepared pickled Chinese cabbage, and packaging and selling the pickled Chinese cabbage in vacuum.
Example 2
A novel salt-free pickled Chinese cabbage is prepared from the following main raw materials in parts by weight: 20 parts of radish sprouts with round roots, 0.2 part of lactobacillus baking powder and 200 parts of distilled water.
The novel salt-free pickled Chinese cabbage is prepared by the following method:
(1) 20 parts of mature radish sprouts are adopted, and the raw materials are placed in clean and pollution-free sunlight for airing until the raw materials are withered;
(2) adding water into a container, heating to boiling 97 deg.C, adding the aired raw materials, and blanching for 8 s;
(3) quickly fishing out the raw materials after blanching, placing the raw materials in a fermentation vessel, adding 200 parts of distilled water at normal temperature to reduce the temperature of the raw materials to 40 ℃, and adding 0.2 part of fermentation liquor for fermentation;
(4) fermenting the fermentation container in a shady, dry and constant-temperature environment;
(5) naturally airing and dehydrating the fermented pickled Chinese cabbage in a ventilated and dry environment, wherein the pickled Chinese cabbage can be folded and broken as a standard after being aired;
(6) and sterilizing the prepared pickled Chinese cabbage, and packaging and selling the pickled Chinese cabbage in vacuum.
Although the preferred embodiments of the present patent have been described in detail, the present patent is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present patent within the knowledge of those skilled in the art.
Claims (10)
1. The novel preparation method of the salt-free pickled Chinese cabbage is characterized by being prepared from the following main raw materials in parts by weight: 10-20 parts of radish sprouts with round roots, 0.1-0.2 part of lactobacillus fermentation powder and 100-200 parts of distilled water.
2. The method for making the novel pickled Chinese cabbage without the salt as claimed in claim 1, which is characterized by comprising the following steps:
(1) placing the raw materials into clean and pollution-free sunlight for airing by adopting mature radish sprouts with round roots until the raw materials are withered;
(2) adding water into a container, heating to boil, and adding the aired raw materials for blanching;
(3) quickly fishing out the raw materials after blanching, placing the raw materials in a fermentation vessel, adding distilled water at normal temperature to reduce the temperature of the raw materials, and adding fermentation liquor for fermentation;
(4) fermenting the fermentation container in a shady, dry and constant-temperature environment;
(5) naturally airing and dehydrating the fermented pickled Chinese cabbage in a ventilated and dry environment, wherein the pickled Chinese cabbage can be folded and broken as a standard after being aired;
(6) and sterilizing the prepared pickled Chinese cabbage, and packaging and selling the pickled Chinese cabbage in vacuum.
3. The method as claimed in claim 1, wherein the radish sprouts having round roots with a growth cycle of 60 days or more but not more than 75 days are preferably used as the raw material.
4. The method as claimed in claim 1, wherein the raw materials are not contaminated by oil during blanching, which would result in fermentation failure.
5. The method for making novel pickled Chinese cabbage without salt according to claim 1, wherein the ratio of the blanching water amount to the raw materials is 2: 1, and the material dosage for each blanching is preferably less and more frequently used based on the submergence of the raw materials.
6. The method for making the novel pickled Chinese cabbage without the salt as claimed in claim 1, wherein the temperature of blanching water is controlled to be 97 ℃ for 8-10 s.
7. The method for making a novel pickled Chinese cabbage without salt as claimed in claim 1, wherein the solid-liquid volume ratio of the pickled Chinese cabbage to the fermentation vessel is 5: 1.
8. The method for making novel pickled Chinese cabbage without salt as claimed in claim 1, wherein 3% of fermentation broth is inoculated for fermentation when the temperature is reduced to below 40 ℃, and the fermentation vessel is a vessel with good sealing property.
9. The method for making novel sauerkraut without salt as claimed in claim 1, wherein the fermentation period is usually 7-15 days.
10. The method for making a novel pickled Chinese cabbage without salt according to claim 1, wherein the color of the fermented pickled Chinese cabbage is bright yellow or golden yellow, some vegetables are yellow brown after being fermented, and the color depends on the content of chlorophyll in the fermented vegetable raw materials under the same process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010718306.6A CN111789243A (en) | 2020-07-23 | 2020-07-23 | Novel method for making pickled Chinese cabbage without salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010718306.6A CN111789243A (en) | 2020-07-23 | 2020-07-23 | Novel method for making pickled Chinese cabbage without salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111789243A true CN111789243A (en) | 2020-10-20 |
Family
ID=72828260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010718306.6A Withdrawn CN111789243A (en) | 2020-07-23 | 2020-07-23 | Novel method for making pickled Chinese cabbage without salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111789243A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892609A (en) * | 2021-09-30 | 2022-01-07 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
-
2020
- 2020-07-23 CN CN202010718306.6A patent/CN111789243A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892609A (en) * | 2021-09-30 | 2022-01-07 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
| CN113892609B (en) * | 2021-09-30 | 2023-07-21 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
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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: 20201020 |