CN113208074A - Processing technology of roxburgh rose golden soup pickled Chinese cabbage - Google Patents
Processing technology of roxburgh rose golden soup pickled Chinese cabbage Download PDFInfo
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Images
Classifications
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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 scheme discloses a processing technology of roxburgh rose golden soup pickled Chinese cabbage, which belongs to the field of pickled Chinese cabbage processing technology and comprises the following steps: the method comprises the following steps: selecting materials: weighing 50 parts of mustard, 1.25 parts of salt, 1 part of roxburgh rose juice, 0.25 part of white spirit, 5 parts of chilli sauce and 0.1 part of green pepper according to parts by weight; step two: cleaning; step three: pickling: weighing and mixing 1 part of salt, 0.5 part of roxburgh rose juice and 0.25 part of white spirit according to parts by weight to obtain a pickling material, putting the dried leaf mustard and the pickling material into a mixing device, fully mixing the pickling material and the leaf mustard, and pickling for 2-3 hours to obtain pickled vegetables; step four: fermenting; step five: crushing; step six: and (5) frying. The processing technology of the scheme can ensure the crispness and tenderness of the pickled Chinese cabbage and simultaneously improve the acidity.
Description
Technical Field
The invention relates to the field of pickled Chinese cabbage processing technology, in particular to a processing technology of roxburgh rose gold soup pickled Chinese cabbage.
Background
Pickled Chinese cabbage is a common cooking material, and is generally prepared by fermenting fresh vegetables by lactic acid under anaerobic conditions. The adopted fresh vegetables are various, such as leaf mustard, Chinese cabbage, bean pods and the like can be used as raw materials. The pickled Chinese cabbage prepared from the leaf mustard has unique taste, can be directly eaten, and is an important raw material for cooking other dishes. Mustard is an annual or biennial herb of brassica genus of Brassicaceae, which can be divided into leaf mustard, root mustard, leaf mustard, stem mustard and the like, and leaf mustard is generally used as a raw material for preparing pickled Chinese cabbage.
The pickled mustard is characterized in that the mustard is subjected to a series of changes of cell structures, chemical components and the like after growth metabolism and biochemical reaction of microorganisms, and is sour, fragrant, fresh, crisp and tender. The pickled Chinese cabbage is rich in minerals, vitamins, cellulose and other substances, generates lactic acid, choline, acetylcholine, various enzymes and the like after anaerobic fermentation, and the metabolites have unique physiological effects on human health and disease prevention. In addition, the pickled Chinese cabbage is rich in dietary fiber and probiotic flora, and has nutritional and health-care values of appetizing, promoting digestion, reducing cholesterol and the like.
In Guizhou, people like the pickled vegetables with more sour taste, but the existing pickled vegetables are not crisp and tender enough if only acidity is pursued, and are not crisp and tender enough if acidity is pursued.
Disclosure of Invention
The invention aims to provide a processing technology of roxburgh rose golden soup pickled vegetables, so as to realize pickled vegetables with improved acidity while ensuring crispness and tenderness.
The processing technology of the roxburgh rose gold soup pickled Chinese cabbage comprises the following steps:
the method comprises the following steps: selecting materials: weighing 50 parts of mustard, 1.25 parts of salt, 1 part of roxburgh rose juice, 0.25 part of white spirit, 5 parts of chilli sauce and 0.1 part of green pepper according to parts by weight;
step two: cleaning: elutriating mustard with clear water for 3 times, and then fully drying;
step three: pickling: weighing 1 part of salt, 0.5 part of roxburgh rose juice and 0.25 part of white spirit according to parts by weight, mixing to obtain a pickling material, putting the dried leaf mustard and the pickling material into a mixing device, fully mixing the pickling material and the leaf mustard, and pickling for 2-3 hours to obtain a pickled vegetable;
step four: fermentation: putting the pickled vegetables into a jar, and fermenting for 21-24 days at normal temperature;
step five: crushing: chopping the pickled Chinese sauerkraut to obtain semi-finished Chinese sauerkraut;
step six: frying: according to the weight parts, the fermented pickled vegetables are cut into pieces to obtain a pickled vegetable semi-finished product, 5 parts of chili sauce, 0.5 part of roxburgh rose juice, 0.25 part of salt and 0.1 part of green pepper, and the pickled vegetables are mixed and fried to obtain a roxburgh rose golden sour soup vegetable finished product.
The working principle and the beneficial effects of the scheme are as follows: rosa roxburghii Tratt, also known as Senchun Gui, is a wild plant of Rosaceae. It contains rich nutrients and has the main medicinal values reported as: 1. enhancing the immune function of the organism; 2. anti-mutation and anti-cancer effects; 3. anti-aging effect; 4. anti-atherosclerotic effects; 5. antagonize lipid peroxidation damage; 6. antagonize chronic fluorosis; 7. antagonize lead poisoning; 8. has effect in promoting discharge of heavy metals. As the roxburgh rose is the true king of vitamin C, the interaction of the vitamin C and the substances with alkylating agents such as nitrosamine and the like can cause the nitrous acid to lose carcinogenic effect, the vitamin C content of the roxburgh rose is very high, the roxburgh rose has strong anticancer effect, the pickled Chinese cabbage is healthier, the acidity of the roxburgh rose juice is very high, the mustard leaf is pickled by the roxburgh rose, the pickled Chinese cabbage with high acidity can be obtained without pickling the pickled Chinese cabbage for a long time, and the crispness and the tenderness are also ensured because the pickling time does not need to be prolonged.
Further, use mixing arrangement to mix leaf mustard and marinade, mixing arrangement includes power unit and one end open-ended box, it is triangular cavity to be equipped with the cross section in the box, power unit is located the cavity, and power unit includes the bull stick that connecting rod, two effect casees and two mirror images of v-arrangement set up, and two bull sticks slope set up, and two bull sticks rotate with the homonymy of box and are connected, one of them the bull stick rotates and is connected with its pivoted driver of drive, driver and box fixed connection, the effect case is located between bull stick and the connecting rod, and the one end and the bull stick fixed connection of effect case one side, two are run through respectively at the both ends of connecting rod the effect case other end just keeps away from one side of bull stick, connecting rod and effect case sliding connection, bull stick and connecting rod parallel arrangement are equipped with the discharge gate on the effect case. When in use, the action box is filled with the pickling materials, mustard is placed on two side walls of the box body close to the action box, the driver is opened, the driver rotates to drive the rotating rod to rotate, the rotating rod rotates to drive one end of the action box to rotate by taking the central axis of the rotating rod as the center of a circle, two ends of the connecting rod respectively penetrate through the other ends of the two action boxes, so when the rotating rod rotates, the other end of the action box is driven to rotate, the connecting rod slides relative to the action box, because the two action boxes are connected through the connecting rod, one of the action boxes rotates, under the limit of the connecting rod, the two action boxes can do eccentric motion by taking the central axis of the rotating rod as the center, in the motion process of the action boxes, one end of the action box far away from the rotating rod can extrude the mustard in the deflection process, and one end close to the rotating rod is provided with a discharge port, under the action of centripetal force, the pickling materials can be sprayed out from the discharge port, sprinkle on the mustard, under the effect of continuous repeated extrusion and spill material, the surface of mustard will be by abundant even putting the curing material, and under the extrusion of effect case for the curing material gets into the mustard more easily, and subsequent pickling is tasty more, and the sour is stronger.
Further, two the function case mirror image sets up, two the function case is parallel with two lateral walls of box respectively. The arrangement can ensure that the side wall of the action box has the largest contact surface with the mustard when the side wall of the action box presses the mustard in the deflection process.
Furthermore, the action box comprises a storage box and an extrusion block, the storage box is fixedly connected with the rotating rod, a sliding hole parallel to the rotating rod is formed in the extrusion block, and the connecting rod is slidably connected in the sliding hole. The extrusion piece is used for extrudeing the mustard, and the storage case is used for storing the salting material, and at the in-process that the effect case deflected, the salting material can be along with the deflection of effect case landing from the slide opening to throw off on dropping to the mustard, later the extrusion piece rotates again and comes to extrude the mustard.
Furthermore, the outer surface of the extrusion block is provided with a convex block. The lugs are arranged to press the mustard more greatly, so that the marinade is absorbed by the mustard.
Further, two side walls of the box body close to the action box are provided with through grooves. The dried leaf mustard is vertically placed into the through groove from the opening of the box body, and the squeezing block is convenient to squeeze the leaf mustard.
Furthermore, the power mechanism further comprises a plurality of positioning rods, the power mechanisms are vertically arranged side by side, and the connecting rod in each power structure is fixedly connected with the positioning rods. The power mechanism can be arranged to increase the pickling length of the mustard, so that the longer mustard can be pickled.
Further, the driver is a motor.
Further, a booster pump is arranged in the material storage box. The marinade in the storage box is sprayed out from the discharge port by the pressurization of the booster pump.
Drawings
FIG. 1 is a schematic structural diagram of a processing technology of a roxburgh rose gold soup pickled vegetable of the invention;
FIG. 2 is a bottom view of the power mechanism of FIG. 1;
fig. 3-6 are detection reports of roxburgh rose golden soup pickled Chinese cabbage.
Detailed Description
The following is further detailed by the specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a box body 1, a positioning rod 2, a through groove 3, an extrusion block 4, a material storage box 5, a convex block 6, a discharge hole 7, a fixing plate 8, a motor 9, a rotating rod 10 and a connecting rod 11.
The embodiment is basically as shown in the attached figures 1 and 2: a processing technology of roxburgh rose golden soup pickled Chinese cabbage comprises the following steps:
the method comprises the following steps: selecting materials: weighing 50 parts of mustard, 1.25 parts of salt, 1 part of roxburgh rose juice, 0.25 part of white spirit, 5 parts of chilli sauce and 0.1 part of green pepper according to parts by weight;
step two: cleaning: elutriating mustard with clear water for 3 times, and then fully drying;
step three: pickling: the pickling process adopts a mixing device, the mixing device comprises a box body 1 with an opening at one end and a plurality of power mechanisms, a cavity with a triangular cross section is arranged in the box body 1, the power mechanisms are positioned in the cavity, each power mechanism comprises a positioning rod 2, a v-shaped connecting rod 11, two action boxes and two rotating rods 10 arranged in a mirror image manner, the two action boxes are arranged in a mirror image manner and are respectively parallel to two side walls of the box body 1, the two side walls of the box body 1 close to the action boxes are respectively provided with a through groove 3, the two rotating rods 10 are obliquely arranged, the two rotating rods 10 are rotatably connected with the same side of the box body 1, one rotating rod 10 is rotatably connected with a motor 9 driving the rotating rod to rotate, the outer side wall on the box body 1 is fixedly connected with a fixed plate 8, the motor 9 is fixedly connected with the fixed plate 8, the action boxes are positioned between the rotating rods 10 and the connecting rod 11, the action boxes comprise a storage box 5 and an extrusion block 4, and a booster pump is arranged in the storage box 5, the outer surface of the extrusion block 4 is provided with a convex block 6, the material storage box 5 is fixedly connected with the extrusion block 4, one end of one side of the material storage box 5 is fixedly connected with a rotating rod 10, the extrusion block 4 is provided with a sliding hole parallel to the rotating rod 10, two ends of a connecting rod 11 are respectively connected with the sliding hole in a sliding way through a connecting rod 11, the rotating rod 10 and the connecting rod 11 are arranged in parallel, the action box is provided with a discharge hole 7, power mechanisms are vertically arranged side by side, and the connecting rod 11 in each power structure is fixedly connected with a positioning rod 2;
weighing 1 part of salt, 0.5 part of roxburgh rose juice and 0.25 part of white spirit according to the weight parts, mixing to obtain a pickling material, placing the pickling material into a storage box, vertically placing dried leaf mustard into a through groove 3 from an opening of the box body 1, facilitating the leaf mustard to be extruded by an extrusion block 4, starting a motor 9, driving a rotating rod 10 to rotate by the rotation of the motor 9, driving one end of the storage box 5 to rotate by taking the central axis of the rotating rod 10 as the center of a circle by the rotation of the rotating rod 10, driving the other end of the extrusion block 4 to rotate when the rotating rod 10 rotates due to the two ends of a connecting rod 11 respectively penetrating through the other ends of the two extrusion blocks 4, and driving the connecting rod 11 to slide in a sliding hole, wherein one of the extrusion blocks 4 rotates due to the two extrusion blocks 4 being connected by the connecting rod 11, the extrusion block 4 is fixedly connected with the storage box 5, so that the two action boxes integrally move eccentrically by taking the central axis of the rotating rod 10 as the center under the limit of the connecting rod 11, in the movement process of the action box, the extrusion block 4 can extrude the mustard in the deflection process, the storage box 5 is provided with the discharge port 7, the pickling materials can be sprinkled from the discharge port 7 under the action of centripetal force and sprinkled on the mustard, the surface of the mustard can be fully and uniformly placed with the pickling materials under the action of continuous repeated extrusion and sprinkling, and the pickling materials can more easily enter the mustard under the extrusion of the extrusion block 4, the subsequent pickling is more tasty, the sour is stronger, and as a plurality of power mechanisms are arranged, the longer mustard can be pickled; taking out the mustard uniformly coated with the pickling material, and pickling for 2-3 hours to obtain pickled mustard;
step four: fermentation: putting the pickled vegetables into a jar, and fermenting for 21-24 days at normal temperature;
step five: chopping the pickled Chinese sauerkraut to obtain semi-finished Chinese sauerkraut;
step six: frying: according to the weight parts, the fermented pickled vegetables are cut into pieces to obtain a pickled vegetable semi-finished product, 5 parts of chili sauce, 0.5 part of roxburgh rose juice, 0.25 part of salt and 0.1 part of green pepper, and the pickled vegetables are mixed and fried to obtain a roxburgh rose golden sour soup vegetable finished product.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. A processing technology of roxburgh rose golden soup pickled Chinese cabbage is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting materials: weighing 50 parts of mustard, 1.25 parts of salt, 1 part of roxburgh rose juice, 0.25 part of white spirit, 5 parts of chilli sauce and 0.1 part of green pepper according to parts by weight;
step two: cleaning: elutriating mustard with clear water for 3 times, and then fully drying;
step three: pickling: weighing 1 part of salt, 0.5 part of roxburgh rose juice and 0.25 part of white spirit according to parts by weight, mixing to obtain a pickling material, putting the dried leaf mustard and the pickling material into a mixing device, fully mixing the pickling material and the leaf mustard, and pickling for 2-3 hours to obtain a pickled vegetable;
step four: fermentation: putting the pickled vegetables into a jar, and fermenting for 21-24 days at normal temperature;
step five: crushing: chopping the pickled Chinese sauerkraut to obtain semi-finished Chinese sauerkraut;
step six: frying: according to the weight portion, the fermented pickled vegetables are cut up to obtain a pickled vegetable semi-finished product, 5 portions of chili sauce, 0.5 portion of roxburgh rose juice, 0.25 portion of salt and 0.1 portion of green pepper, and the pickled vegetable semi-finished product, the pepper sauce, the salt and the green pepper are mixed and fried to obtain a finished product.
2. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 1, characterized in that: use mixing arrangement to mix leaf mustard and marinade, mixing arrangement includes power unit and one end open-ended box, it is triangular cavity to be equipped with the cross section in the box, power unit is located the cavity, and power unit includes the bull stick that connecting rod, two effect casees and two mirror images of v-arrangement set up, and two bull sticks slope set up, and two bull sticks rotate with the homonymy of box and are connected, one of them the bull stick rotates and is connected with its pivoted driver of drive, driver and box fixed connection, the effect case is located between bull stick and the connecting rod, and the one end and the bull stick fixed connection of effect case one side, the both ends of connecting rod run through two respectively the effect case opposite side is kept away from the one end of bull stick and is used case sliding connection, bull stick and connecting rod parallel arrangement are equipped with the discharge gate on the effect case.
3. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 2, characterized in that: the two action boxes are arranged in a mirror mode and are parallel to the two side walls of the box body respectively.
4. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 3, characterized in that: the action box comprises a storage box and an extrusion block, the storage box is fixedly connected with the extrusion block, the storage box is rotatably connected with the rotating rod, a sliding hole parallel to the rotating rod is formed in the extrusion block, and the connecting rod is slidably connected in the sliding hole.
5. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 4, characterized in that: and the outer surface of the extrusion block is provided with a convex block.
6. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 5, characterized in that: two side walls of the box body, which are close to the action box, are provided with through grooves.
7. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 6, characterized in that: the power mechanism further comprises a plurality of positioning rods, the power mechanisms are vertically arranged side by side, and the middle parts of the plurality of connecting rods are fixedly connected through the positioning rods.
8. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 7, characterized in that: the driver is a motor.
9. The processing technology of the roxburgh rose gold soup pickled Chinese cabbage as claimed in claim 8, characterized in that: and a booster pump is arranged in the material storage box.
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Application publication date: 20210806 |