CN113768109A - Pickling process of cauliflower stalk pickled Chinese cabbages - Google Patents
Pickling process of cauliflower stalk pickled Chinese cabbages Download PDFInfo
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- CN113768109A CN113768109A CN202111065697.7A CN202111065697A CN113768109A CN 113768109 A CN113768109 A CN 113768109A CN 202111065697 A CN202111065697 A CN 202111065697A CN 113768109 A CN113768109 A CN 113768109A
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- cauliflower
- pickling
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- peduncle
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- 238000005554 pickling Methods 0.000 title claims abstract description 72
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 65
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims description 16
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims description 15
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title description 10
- 239000000463 material Substances 0.000 claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 235000013311 vegetables Nutrition 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000015090 marinades Nutrition 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 241001632409 Aralia elata Species 0.000 claims description 5
- 235000015888 Aralia elata Nutrition 0.000 claims description 5
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 108010039918 Polylysine Proteins 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000013522 chelant Substances 0.000 claims description 3
- 239000010730 cutting oil Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010304 firing Methods 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000015134 garland chrysanthemum Nutrition 0.000 claims description 2
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims 6
- 244000203593 Piper nigrum Species 0.000 claims 3
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 3
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickling process of cauliflower stalk sauerkraut, which comprises the following steps: (1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material; (2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material; (3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained. The invention has the advantages that: 1. changing hard-to-eat vegetable stalks into crispy and delicious pickled vegetables; 2. the product can be eaten in 3-6 days (according to the weather and temperature); 3. the pickled Chinese sauerkraut is yellow and crisp. 4. Contains various nutrient components required by human body; the cauliflower is endowed with better taste, color, aroma and taste by adding various auxiliary materials, and is a food integrating the delicious taste and the nutrition.
Description
Technical Field
The invention relates to pickled Chinese cabbages, in particular to a pickling process of cauliflower stalk pickled Chinese cabbages.
Background
The pickled vegetables are characterized in that the pickled vegetables are fermented to generate a series of changes of cell structures, chemical components and the like through the growth metabolism and biochemical reaction of microorganisms to form sour, fragrant, fresh, crisp and tender characteristics. 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.
The pickled Chinese cabbage is also a popular vegetable which is tasty and appetizing. The pickling methods of the pickled Chinese cabbage are many, but the pickling time required by the traditional pickling method is too long, and the obtained pickled Chinese cabbage has a gray and dark color and a crisp and non-refreshing taste. The water content of the cauliflower stalk and the old vegetable stalk is more than cellulose, the stir-fried taste is not good, and some people often abandon the stir-fried taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the pickling process of the pickled cauliflower stalk vegetable, the pickled vegetable seasoned by the pickling process is unique in taste, rich in nutritive value, convenient to store, capable of guaranteeing the taste of the pickled vegetable and good in anticorrosion effect.
The technical scheme for realizing the purpose of the invention is as follows: a pickling process of pickled cauliflower stalks is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material;
(2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material;
(3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained.
Further, the pickling solution in the step (2) comprises the following materials in parts by weight: 800g of water, 2-4g of yeast powder, 6-12g of sugar, 1-3g of rice vinegar, 10-20g of salt, 5-10g of vitamin A oil, 3-6g of citric acid, 5-8g of garland chrysanthemum, g of aralia elata, 6-8g of soy sauce and 3-6g of sesame oil.
Further, in the step (3), if long-term preservation is required, a compound preservative is added into the pickling solution.
Further, the compound preservative is one or a mixture of epsilon-polylysine, chitosan-metal chelate and potassium sorbate.
Further, in the step (3), if necessary, keeping the spicy flavor, adding the fried pepper material into the pickling liquid.
Further, the preparation process of the fried pepper material is as follows:
(1) adding water into dried Capsici fructus, sequentially decocting, filtering, crushing, and draining to obtain Capsici fructus;
(2) frying: firing to burn the first-grade rapeseed oil and the cutting oil to 130-150 ℃; adding soy sauce, Bulbus Allii, rhizoma Zingiberis recens and the pepper, parching for 10min to 100-.
Furthermore, the cauliflower blocks can be replaced by caulis et folium Brassicae Capitatae or caulis et folium Brassicae Capitatae.
The invention has the advantages that: 1. changing hard-to-eat vegetable stalks into crispy and delicious pickled vegetables; 2. the product can be eaten in 3-6 days (according to the weather and temperature); 3. the pickled Chinese sauerkraut is yellow and crisp. 4. Contains various nutrient components required by human body; the cauliflower is endowed with better taste, color, aroma and taste by adding various auxiliary materials, and is a food integrating the delicious taste and the nutrition.
Detailed Description
Examples example 1
The process for preparing the cauliflower stalk pickled Chinese cabbage comprises the following steps: a pickling process of pickled cauliflower stalks is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material;
(2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material; the pickling liquid comprises the following materials in parts by weight: 800g of water, 2-4g of yeast powder, 6-12g of sugar, 1-3g of rice vinegar, 10-20g of salt, 5-10g of vitamin A oil, 3-6g of citric acid, 5-8g of crowndaisy chrysanthemum, g of aralia elata, 6-8g of soy sauce and 3-6g of sesame oil;
(3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained.
Example 2
A pickling process of cauliflower stalk sauerkraut is used for preparing long-term-preservation cauliflower stalk sauerkraut, and is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material;
(2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material; the pickling liquid comprises the following materials in parts by weight: 800g of water, 2-4g of yeast powder, 6-12g of sugar, 1-3g of rice vinegar, 10-20g of salt, 5-10g of vitamin A oil, 3-6g of citric acid, 5-8g of crowndaisy chrysanthemum, g of aralia elata, 6-8g of soy sauce, 3-6g of sesame oil and a compound preservative;
(3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained.
Wherein the compound preservative is a mixture of epsilon-polylysine, chitosan-metal chelate and potassium sorbate.
Example 3
The pickling process of the cauliflower stalk pickled vegetable is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material;
(2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material; the pickling liquid comprises the following materials in parts by weight: 800g of water, 2-4g of yeast powder, 6-12g of sugar, 1-3g of rice vinegar, 10-20g of salt, 5-10g of vitamin A oil, 3-6g of citric acid, 5-8g of crowndaisy chrysanthemum, g of aralia elata, 6-8g of soy sauce, 3-6g of sesame oil and a pepper material;
(3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained.
The preparation process of the fried chili material is as follows:
(1) adding water into dried Capsici fructus, sequentially decocting, filtering, crushing, and draining to obtain Capsici fructus;
(2) frying: firing to burn the first-grade rapeseed oil and the cutting oil to 130-150 ℃; adding soy sauce, Bulbus Allii, rhizoma Zingiberis recens and the pepper, parching for 10min to 100-.
Claims (7)
1. A pickling process of pickled cauliflower stalks is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting cauliflower block vegetable stems, cleaning, cutting into blocks, forming the cauliflower blocks, sun drying or sun drying, sealing a container, and making into a cauliflower pickling material;
(2) preparing a marinade; preparing a pickling liquid, pressing the cauliflower pickling material in the step (1) in a container, and adding the pickling liquid to submerge the cauliflower pickling material;
(3) and (3) manufacturing a finished product: the pickling liquid submerges the mouth of the cauliflower pickling material sealing container for 3-6 days, and the crispy pickled small cauliflower stalk vegetable can be obtained.
2. The pickling process of the cauliflower peduncle pickled Chinese cabbages as claimed in claim 1, which is characterized in that: the pickling liquid in the step (2) comprises the following materials in parts by weight: 800g of water, 2-4g of yeast powder, 6-12g of sugar, 1-3g of rice vinegar, 10-20g of salt, 5-10g of vitamin A oil, 3-6g of citric acid, 5-8g of garland chrysanthemum, g of aralia elata, 6-8g of soy sauce and 3-6g of sesame oil.
3. The pickling process of the cauliflower peduncle sauerkraut as claimed in claim 2, wherein the pickling process comprises the following steps: and (4) adding a compound preservative into the pickling liquid in the step (3).
4. The pickling process of the cauliflower peduncle pickled Chinese cabbages as claimed in claim 3, which is characterized in that: the compound preservative is one or a mixture of epsilon-polylysine, chitosan-metal chelate and potassium sorbate.
5. The pickling process of the cauliflower peduncle pickled Chinese cabbages as claimed in claim 1, which is characterized in that: and (4) adding a fried pepper material into the pickling liquid in the step (3).
6. The pickling process of the cauliflower peduncle pickled Chinese cabbages as claimed in claim 5, which is characterized in that:
further, the preparation process of the fried pepper material is as follows:
(1) adding water into dried Capsici fructus, sequentially decocting, filtering, crushing, and draining to obtain Capsici fructus;
(2) frying: firing to burn the first-grade rapeseed oil and the cutting oil to 130-150 ℃; adding soy sauce, Bulbus Allii, rhizoma Zingiberis recens and the pepper, parching for 10min to 100-.
7. The pickling process of the cauliflower peduncle pickled Chinese cabbages as claimed in claim 5, which is characterized in that: in the step (1), the cauliflower blocks are replaced by pakchoi stems or cabbages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111065697.7A CN113768109A (en) | 2021-09-11 | 2021-09-11 | Pickling process of cauliflower stalk pickled Chinese cabbages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111065697.7A CN113768109A (en) | 2021-09-11 | 2021-09-11 | Pickling process of cauliflower stalk pickled Chinese cabbages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113768109A true CN113768109A (en) | 2021-12-10 |
Family
ID=78843028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111065697.7A Pending CN113768109A (en) | 2021-09-11 | 2021-09-11 | Pickling process of cauliflower stalk pickled Chinese cabbages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113768109A (en) |
-
2021
- 2021-09-11 CN CN202111065697.7A patent/CN113768109A/en active Pending
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