CN104886511A - Pickled sour and hot Chinese cabbage with glutinous rice wine fragrance - Google Patents
Pickled sour and hot Chinese cabbage with glutinous rice wine fragrance Download PDFInfo
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- CN104886511A CN104886511A CN201510245011.0A CN201510245011A CN104886511A CN 104886511 A CN104886511 A CN 104886511A CN 201510245011 A CN201510245011 A CN 201510245011A CN 104886511 A CN104886511 A CN 104886511A
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 19
- 239000003205 fragrance Substances 0.000 title abstract description 5
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- 229910052742 iron Inorganic materials 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 101710146739 Enterotoxin Proteins 0.000 description 1
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- 230000001476 alcoholic effect Effects 0.000 description 1
- 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 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000001465 calcium 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
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- 235000021121 fermented vegetables Nutrition 0.000 description 1
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- 229960000304 folic acid Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
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Classifications
-
- 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses pickled sour and hot Chinese cabbage with glutinous rice wine fragrance. The pickled Chinese cabbage consists of the following raw materials in parts by weight: Chinese cabbages 370-380 parts, glutinous rice wine 15-17 parts, fresh red peppers 30-30 parts, pineapple juice 40-45 parts, Coprinus comatus 20-25 parts, wheat vinegar 2-2.5 parts, sweet potato starch 15-18 parts, rhizoma polygonati 2-3 parts, herba taraxaci 2-2.4 parts, radix scrophulariae 1.5-2 parts, chili powder 4-5 parts, shallots 3-4 parts, sliced ginger 4-5 parts, salt 28-30 parts, and a proper amount of water. The pickled Chinese cabbage is processed and pickled by using extract of a variety of raw materials including the pineapple juice, Coprinus comatus and sweet potato starch, making the pickled Chinese cabbage has a unique taste, wine fragrance, rich nutrition and high nutritional value; in addition, the pickled Chinese cabbage has life-nourishing and health-care effects, and can clear away heat and toxic material with the Chinese herbal extract of the rhizoma polygonati and herba taraxaci. Eating the pickled Chinese cabbage is very beneficial to the body.
Description
Technical field
The present invention relates to kimchi foodstuffs manufacture field, mainly the vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.
Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, but conventional Kimchi fragrance be mostly the taste of spice, there is no the pickles of special fruital mouthfeel or flowery odour, and having a lot of people not like this spice taste, this just needs the pickles of various tastes.The raw material of existing pickles only has major ingredient mostly in addition, and not comprehensive nutrition is balanced, needs in pickles raw material, to add plurality of raw materials, to improve nutrition.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.
Chinese cabbage is clearly delicious, Appetizing spleen-tonifying, and containing the mineral matter such as protein, fat, multivitamin and calcium, phosphorus, iron, normal food contributes to enhanced machine body immunity function.Also containing a large amount of crude fibres in Chinese cabbage, can promote that intestines wall is wriggled, energy food digesting stomach fortifying, helps digest, dilution enterotoxin.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo and preparation method thereof.
The present invention is achieved by the following technical solutions:
The vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo, is characterized in that, be made up of the raw material of following weight portion:
Chinese cabbage 370-380, glutinous rice wine 15-17, fresh chilli 30-30, pineapple juice 40-45, coprinus comatus 20-25, wheat vinegar 2-2.5, starch from sweet potato 15-18, sealwort 2-3, dandelion 2-2.4, radix scrophulariae 1.5-2, chilli powder 4-5, verdant 3-4, ginger splices 4-5, salt 28-30 and water are appropriate.
The preparation method of the described vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo, is characterized in that, comprise the following steps:
(1) sealwort, dandelion, radix scrophulariae are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract, Chinese medicine extract is carried out spraying dry, gets traditional Chinese medicine powder;
(2) inedible part is rejected after being cleaned by Chinese cabbage, again they are torn into sheet with hand, Chinese cabbage blanching 1-2 minute in 85 DEG C of-88 DEG C of water of sheet will be torn into again, also cut into slices after fresh chilli being cleaned simultaneously, maximum 1 minute of blanching in 75 DEG C-80 DEG C again, finally reinstates whole salt by the sheet Chinese cabbage of blanching and fresh chilli one pickled;
(3) coprinus comatus is added 4-5 water doubly to simmer, until well-done, then mixed pineapple juice and pull an oar together, cross leaching slurries;
(4) the traditional Chinese medicine powder mixing of starch from sweet potato and step 1 is poured in pannikin, again the slurries of step 3 are also poured in pannikin, pasty state is boiled into moderate heat, after pasty state material cools, verdant, the ginger splices minced and chilli powder are admixed in pasty state material together, glutinous rice wine, wheat vinegar are also admixed in pannikin after mixing well by stirring again, again stir and reconcile into paste;
(5) sheet Chinese cabbage pickled for step 2 and fresh chilli are squeezed to anhydrate point, then they are also all admixed in the thickener of step 4 gained, thickener is put on uniformly on every sheet Chinese cabbage and fresh chilli, Chinese cabbage is put into together with fresh chilli without oily anhydrous airtight container after wiping, put into refrigerator fermentation 3-5 days.
Sealwort, nature and flavor are sweet, edible tasty and refreshing.Its meat root-like stock is plump, containing much starch, sugar, fat, protein, carrotene, vitamin and other nutritional labelings multiple, has the use of body-building, can make us strength multiplication, muscle is full, marrow is strong, very useful to health.
Dandelion, property bitter but sweet flavor, cold; Be included into liver, stomach warp; Have clearing heat and detoxicating, effect of diuresis dissipating bind; Containing multiple health-nutrition compositions such as taraxol, taraxacin, choline, organic acid, synanthrin in dandelion plant.Dandelion herb is rich in vitamin A, vitamin C and potassium, also containing iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid and copper.
Advantage of the present invention is:
The extract processing that the vinegar-pepper Chinese cabbage of glutinous rice wine pomelo of the present invention have employed plurality of raw materials is pickled, wherein there are pineapple juice, coprinus comatus and starch from sweet potato, special taste, there is the delicate fragrance of wine, and nutritious, be of high nutritive value, also has the extract of sealwort, these Chinese herbal medicines of dandelion in addition, there is health-care effect, can be clearing heat and detoxicating, edible very useful to health.
Detailed description of the invention
The vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo, be made up of the raw material of following weight portion:
Chinese cabbage 370-380, glutinous rice wine 15-17, fresh chilli 30-30, pineapple juice 40-45, coprinus comatus 20-25, wheat vinegar 2-2.5, starch from sweet potato 15-18, sealwort 2-3, dandelion 2-2.4, radix scrophulariae 1.5-2, chilli powder 4-5, verdant 3-4, ginger splices 4-5, salt 28-30 and water are appropriate.
A preparation method for glutinous rice wine pomelo is vinegar-pepper Chinese cabbage, comprises the following steps:
(1) sealwort, dandelion, radix scrophulariae are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract, Chinese medicine extract is carried out spraying dry, gets traditional Chinese medicine powder;
(2) inedible part is rejected after being cleaned by Chinese cabbage, again they are torn into sheet with hand, Chinese cabbage blanching 1-2 minute in 85 DEG C of-88 DEG C of water of sheet will be torn into again, also cut into slices after fresh chilli being cleaned simultaneously, maximum 1 minute of blanching in 75 DEG C-80 DEG C again, finally reinstates whole salt by the sheet Chinese cabbage of blanching and fresh chilli one pickled;
(3) coprinus comatus is added 4-5 water doubly to simmer, until well-done, then mixed pineapple juice and pull an oar together, cross leaching slurries;
(4) the traditional Chinese medicine powder mixing of starch from sweet potato and step 1 is poured in pannikin, again the slurries of step 3 are also poured in pannikin, pasty state is boiled into moderate heat, after pasty state material cools, verdant, the ginger splices minced and chilli powder are admixed in pasty state material together, glutinous rice wine, wheat vinegar are also admixed in pannikin after mixing well by stirring again, again stir and reconcile into paste;
(5) sheet Chinese cabbage pickled for step 2 and fresh chilli are squeezed to anhydrate point, then they are also all admixed in the thickener of step 4 gained, thickener is put on uniformly on every sheet Chinese cabbage and fresh chilli, Chinese cabbage is put into together with fresh chilli without oily anhydrous airtight container after wiping, put into refrigerator fermentation 3-5 days.
Claims (2)
1. the vinegar-pepper Chinese cabbage of glutinous rice wine pomelo, is characterized in that, is made up of the raw material of following weight portion:
Chinese cabbage 370-380, glutinous rice wine 15-17, fresh chilli 30-30, pineapple juice 40-45, coprinus comatus 20-25, wheat vinegar 2-2.5, starch from sweet potato 15-18, sealwort 2-3, dandelion 2-2.4, radix scrophulariae 1.5-2, chilli powder 4-5, verdant 3-4, ginger splices 4-5, salt 28-30 and water are appropriate.
2. the preparation method of the vinegar-pepper Chinese cabbage of a kind of glutinous rice wine pomelo according to claim 1, is characterized in that, comprise the following steps:
(1) sealwort, dandelion, radix scrophulariae are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract, Chinese medicine extract is carried out spraying dry, gets traditional Chinese medicine powder;
(2) inedible part is rejected after being cleaned by Chinese cabbage, again they are torn into sheet with hand, Chinese cabbage blanching 1-2 minute in 85 DEG C of-88 DEG C of water of sheet will be torn into again, also cut into slices after fresh chilli being cleaned simultaneously, maximum 1 minute of blanching in 75 DEG C-80 DEG C again, finally reinstates whole salt by the sheet Chinese cabbage of blanching and fresh chilli one pickled;
(3) coprinus comatus is added 4-5 water doubly to simmer, until well-done, then mixed pineapple juice and pull an oar together, cross leaching slurries;
(4) the traditional Chinese medicine powder mixing of starch from sweet potato and step 1 is poured in pannikin, again the slurries of step 3 are also poured in pannikin, pasty state is boiled into moderate heat, after pasty state material cools, verdant, the ginger splices minced and chilli powder are admixed in pasty state material together, glutinous rice wine, wheat vinegar are also admixed in pannikin after mixing well by stirring again, again stir and reconcile into paste;
(5) sheet Chinese cabbage pickled for step 2 and fresh chilli are squeezed to anhydrate point, then they are also all admixed in the thickener of step 4 gained, thickener is put on uniformly on every sheet Chinese cabbage and fresh chilli, Chinese cabbage is put into together with fresh chilli without oily anhydrous airtight container after wiping, put into refrigerator fermentation 3-5 days.
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| CN201510245011.0A CN104886511A (en) | 2015-05-14 | 2015-05-14 | Pickled sour and hot Chinese cabbage with glutinous rice wine fragrance |
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| CN201510245011.0A CN104886511A (en) | 2015-05-14 | 2015-05-14 | Pickled sour and hot Chinese cabbage with glutinous rice wine fragrance |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106318778A (en) * | 2016-08-31 | 2017-01-11 | 沈飞 | Health-care wine containing polygonatum and brewing method of health-care wine |
| CN111802609A (en) * | 2020-07-10 | 2020-10-23 | 重庆大唐丰域生态农业发展有限公司 | Pickling method of additive-free pickled vegetables |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
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2015
- 2015-05-14 CN CN201510245011.0A patent/CN104886511A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106318778A (en) * | 2016-08-31 | 2017-01-11 | 沈飞 | Health-care wine containing polygonatum and brewing method of health-care wine |
| CN111802609A (en) * | 2020-07-10 | 2020-10-23 | 重庆大唐丰域生态农业发展有限公司 | Pickling method of additive-free pickled vegetables |
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