CN1303907C

CN1303907C - Production method of plum juice infused cabbage

Info

Publication number: CN1303907C
Application number: CNB2005100270675A
Authority: CN
Inventors: 史益敏
Original assignee: Shanghai Jiaotong University
Current assignee: Shanghai Jiaotong University
Priority date: 2005-06-23
Filing date: 2005-06-23
Publication date: 2007-03-14
Anticipated expiration: 2025-06-23
Also published as: CN1701712A

Abstract

The present invention relates to a production method of a plum juice infused cabbage. The plum juice infused cabbage is prepared from Chinese cabbages or kale, greengage bittern, sugar, wine, etc. The Chinese cabbage is taken and is cut in a proper size, the salt content of the greengage bittern is modulated, and the sugar, the wine, etc. are added in the greengage bittern; the Chinese cabbage is loaded in a pickle jar, ginger, garlic, red pepper, fennel, etc. are added, and the prepared greengage bittern is injected to submerge the Chinese cabbage, and is put in a shade position until the Chinese cabbage is mature In the present invention, the greengage bittern replaces table salt and vinegar to produce the plum juice infused cabbage. The product has the characteristics of plum fragrance, crisp and tender taste, sweet and sour taste or sour and hot taste and palatability, and is a good product of appetite promotion and appetizer. The method has the advantages of simplicity, easy operation, sufficient utilization of the economic value of the greengage bittern and no useless discharge of the greengage bittern and generation of environmental pollution.

Description

The production method of plum juice infused cabbage

Technical field

The present invention relates to a kind of production method of plum juice infused cabbage; the comprehensive utilization technique that relates to a kind of fruit plum salt marsh liquid (plum halogen); use plum halogen, Chinese cabbage, Brussels sprouts etc. as the main material production plum juice infused cabbage; belong to environmental protection and processing of farm products, especially belong to fruits and vegetables harmless processing technical field.

Background technology

Fruit such as plum, apricot is pickled salify embryo, the further fruit jelly series products such as preserved plum of processing again through preliminary working, is the leisure food that welcome by China people.In recent ten years, China's green plum output sharply increases, and not only its converted products preserved plum Isoquant heightens, and also has a large amount of salt embryo outlets.But the curing process of salt embryo produces a large amount of plum halogen, and it contains high concentration salt, multiple organic acid, mineral matter etc., and manufacturing enterprise to environment, has caused serious water environment pollution problem as waste liquid row.

But plum halogen contains a large amount of nutritional labelings of plum fruit, also has the bactericidal action of wide spectrum, and very high recovery and value are arranged.By using modernized large-scale treatment facility, can reclaim Main Ingredients and Appearances such as salt in the plum halogen and organic acid, but equipment funds have high input, specification requirement is tight, operating cost is high, and China plum fruit processing enterprise all is medium-sized and small enterprises, all is difficult to bear on fund still is technology, the talent.So the comprehensive utilization of full-scale development plum halogen is present comparatively feasible way.

Summary of the invention

The objective of the invention is to develop the comprehensive Utilization Ways of plum halogen, a kind of production method of plum juice infused cabbage is provided, make full use of the economic worth that plum halogen itself has, make it no longer produce problem of environmental pollution, the product that obtains has Mei Xiang, tender and crisp, vinegar-pepper or sweet acid, agreeable to the taste feature.

For realizing such purpose, the invention provides a kind of plum halogen reutilization technology, plum halogen is used to produce a kind of plum juice infused cabbage, and raw material adopts Chinese cabbage (Chinese cabbage, Brussels sprouts, leaf mustard, pakchoi), plum halogen, sugar, wine, ginger, garlic, capsicum, Chinese prickly ash, fennel, pepper etc.Its manufacturing process is:

1. clean cutting, Chinese cabbage is removed root, Huang Ye, wash clean, drain well; Cut into suitable size.

2. plum halogen allotment, plum halogen is estimated salt content with B earlier after filtration then, adds water and regulates between plum halogen content to 5～20%; In per 100 kilograms of plum halogen, add 1～6 kilogram of white sugar or brown sugar, 0.5～4 kilogram of liquor, 0～4 kilogram of cooking wine again; It is standby to prepare 0～10 kilogram of pimiento, 1～2 kilogram in ginger, 1～3 kilogram in garlic, Chinese prickly ash, fennel, each 0.2 kilogram in pepper by per 100 kilograms of Chinese cabbages simultaneously.

3. raw material is gone into altar, and Chinese cabbage is packed in the pickle jar, adds ginger, garlic, pimiento, fennel etc. when being filled to half altar, continues to be filled to raw material then apart from about 2 centimetres in altar mouth, with bamboo chip the Chinese cabbage card is pushed down, and injects deployed plum halogen immediately, makes plum halogen flood Chinese cabbage.

4. infusion, saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, after 5 days winters, after 3 days summers, Chinese cabbage infusion maturation.

5. seasoning and packing are distributed into inner wrapping with the Chinese cabbage of infusion maturation with an amount of plum halogen.And can be as requested when packing suitably flavored again.

6. sterilization and storage is the sterilization of inner wrapping plum juice infused cabbage, 4 ℃ of following long preservation.

The Chinese cabbage that the present invention uses comprises leaf vegetables such as Chinese cabbage, Brussels sprouts, leaf mustard.

Use the plum stew in soy sauce to be equipped with brew water in the technical process of the present invention, instead of table salt and vinegar are produced plum juice infused cabbage.Product has Mei Xiang, tender and crisp, sweet acid or vinegar-pepper, agreeable to the taste feature, is the good merchantable brand that whets the appetite, goes with rice or bread.Method is simple, has made full use of the economic worth of plum halogen, makes it no longer produce problem of environmental pollution because of discharging in vain.

The specific embodiment

Below by specific embodiment technical scheme of the present invention is further described.

Embodiment 1

Get 50 kilograms of Chinese cabbages prune root, Huang Ye, wash clean, drain well are cut into suitable size.After the filtration of plum halogen, estimate salt content with B, add water and transfer plum halogen content to 5%; In per 100 kilograms of plum halogen, add 0.5 kilogram of liquor, 4 kilograms of cooking wine, 1 kilogram of white sugar; Prepare 1 kilogram in ginger, 1.5 kilograms in garlic, 0.1 kilogram in Chinese prickly ash, 0.1 kilogram in fennel, 0.1 kilogram in pepper simultaneously.Chinese cabbage is packed in the pickle jar, add ginger, garlic, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to raw material then, the Chinese cabbage card is pushed down, inject deployed plum halogen immediately, must make plum halogen flood Chinese cabbage with bamboo chip to the altar mouth.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, infusion maturation after 5 days.The Chinese cabbage of infusion maturation is distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble Chinese cabbage, 4 ℃ of following long preservation.

Embodiment 2

Get 100 kilograms of Brussels sprouts prune root, Lao Ye, wash clean, drain well are cut into suitable size.After the filtration of plum halogen, estimate salt content with B, add water and regulate plum halogen content to 14%; In per 100 kilograms of plum halogen, add 4 kilograms of liquor, 3 kilograms of white sugar; Prepare 5 kilograms of pimientos, 1 kilogram in ginger, 1 kilogram in garlic, 0.2 kilogram in Chinese prickly ash, 0.2 kilogram in fennel, 0.2 kilogram in pepper simultaneously.Brussels sprouts are packed in the pickle jar, add ginger, garlic, pimiento, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to the altar mouth then, the Brussels sprouts card is pushed down, inject deployed plum halogen, must make plum halogen flood Brussels sprouts with bamboo chip.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, infusion maturation after 5 days.The Brussels sprouts of infusion maturation are distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble Brussels sprouts, 4 ℃ of following long preservation.

Embodiment 3

Get 100 kilograms of leaf mustard prune root, Lao Ye, wash clean, drain well are cut into suitable size.After the filtration of plum halogen, estimate salt content with B, add water and regulate plum halogen content to 20%; In per 100 kilograms of plum halogen, add 2 kilograms of liquor, 2 kilograms of cooking wine, 6 kilograms of white sugar again; Prepare 8 kilograms of pimientos, 2 kilograms in ginger, 2 kilograms in garlic, 0.2 kilogram in Chinese prickly ash, 0.2 kilogram in fennel, 0.2 kilogram in pepper simultaneously.Leaf mustard is packed in the pickle jar, add pimiento, ginger, garlic, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to the altar mouth then, the leaf mustard card is pushed down, inject deployed plum halogen, must make plum halogen flood leaf mustard with bamboo chip.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, infusion maturation after 5 days.The leaf mustard of infusion maturation is distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble leaf mustard, but 4 ℃ of following long preservation.

Claims

1, a kind of production method of plum juice infused cabbage, it is characterized in that getting Chinese cabbage prune root and yellow leaf, the wash clean chopping, after the filtration of plum halogen, add water and regulate plum halogen content to 5～20%, in per 100 kilograms of plum halogen, add 1～6 kilogram of white sugar or brown sugar again, 0.5～4 kilogram of liquor, 0～4 kilogram of cooking wine is prepared respectively 0.2 kilogram in 0～10 kilogram of pimiento, 1～2 kilogram in ginger, 1～3 kilogram in garlic, Chinese prickly ash, fennel, pepper by per 100 kilograms of Chinese cabbages simultaneously; Chinese cabbage is packed in the pickle jar, add pimiento, ginger, garlic, Chinese prickly ash, fennel, pepper when being filled to half altar, continue then Chinese cabbage is filled to the altar mouth, the Chinese cabbage card is pushed down, injects deployed plum halogen and flood Chinese cabbage, be placed on the shady and cool infusion of locating with bamboo chip; After 5 days winters, after 3 days summers, Chinese cabbage infusion maturation.

2, according to the production method of the plum juice infused cabbage of claim 1, it is characterized in that described Chinese cabbage is Chinese cabbage, Brussels sprouts, leaf mustard or pakchoi.