CN107212338A - A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour - Google Patents
A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour Download PDFInfo
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- CN107212338A CN107212338A CN201710471270.4A CN201710471270A CN107212338A CN 107212338 A CN107212338 A CN 107212338A CN 201710471270 A CN201710471270 A CN 201710471270A CN 107212338 A CN107212338 A CN 107212338A
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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
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour, it is characterised in that including outer cover and stone pot bottom, thick bamboo tube inner cylinder, inner cap body etc..The present invention pickles finished product delicate colors, smooth clean bright, pleasing, tempting appetite, and entrance is salubrious, and quality is tender and crisp, the soft fresh perfume (or spice) of profit, tasty and refreshing oiliness, and nutritious, old children is all suitable.Bright-colored with the intrinsic fragrance of lactic fermentation, taste delicate fragrance, white green red, salty, sour, sweet tea, peppery, the fresh five tastes reconcile, and colouring is uniform, quality is tender and crisp, salubrious tasty.Tian jin cabbage pickled in sweet and sour using present invention fermentation storage is more nutritious than general pickles or salted vegetables, and preferably keeps the multivitamin of fresh vegetables.Especially north of china in winter is very long, and green vegetables are difficult storage, and pickling Tian jin cabbage pickled in sweet and sour using the present invention can be hidden with the winter, eats.
Description
Technical field
The present invention relates to fermented vegetable fixture fields, and in particular to a kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour.
Background technology
Korean nationality's Tian jin cabbage pickled in sweet and sour be using greengroceries such as Chinese cabbages as main material, admixed after salted various condiment (such as chilli powder,
Garlic, ginger shallot and radish, caviar class, cereal, fruit etc.), to ensure its keeping quality and maturity at low temperature by hair
Ferment and the product for generating lactic acid.It is made with salt, sauce, sugar, the main condiment of wine.China, the fermented vegetable product difference of Japan,
Korean nationality's pickles are diversified fishes and shrimps sauce class, spice, the product for adjusting the fermentation of the animals and plants such as auxiliary material and vegetables food synthetics,
While vegetable tissue is not destroyed, the dense local flavor of diversified uniqueness is presented, its species is more, and sense organ local flavor is all good.It is beautiful
The professional monthly magazine of state's health《Health》By the pickles of South Korea, the soybean of Japan, Hispanic olive oil, the Yoghourt of Greece and India
Lens are chosen as the big healthy food in the world five.Newest research results show that pickles, which have, to be maintained human body alimentary canal health, subtracts
Fertile, antitumor, antiviral, prevention poisons by food, prevents cardiovascular and cerebrovascular disease, prevents a variety of guarantors such as skin aging, anti-wrinkle cosmetic
Strong and medical functions.
A large amount of lactic acid bacterias that pickle fermentation maturation is produced, can promote gastrointestinal motility, help digest；Meanwhile, lactic acid bacteria generation
Thanking to the organic acid of generation can increase the osmotic pressure in enteron aisle, moisture hypersecretion, and moisture increases and relief of constipation in excrement.In
The Tian jin cabbage pickled in sweet and sour of Korean nationality of state also inherits the trophism and feature of Pickles, and its material therefor, way, taste are substantially and Korea Spro
State's pickles are consistent.
Vast territory and abundant resources for China, and annual fruits output is 50,000,000 tons, the several hundred million tons of yield of vegetables, the kind quantity of vegetables,
Total output, pre-capita consumption and outlet are at the forefront in the world.Chinese are generally that China is fruits and vegetables big producer and taken pride in, but are rarely had
People knows China while as fruits and vegetables world rich and influential family, after technology and industrialization, lacks storage and manufacturing process, every year
Loss in terms of fruits and vegetables is about 75,000,000,000 RMB, and failure costs is also in world's umber one.
And Tian jin cabbage pickled in sweet and sour eats the phase for effectively storage vegetables, regulation dull and rush season, elongation vegetables, meets domestic and international consumer day
Positive effect is served in terms of the enhanced consumption enthusiasm of benefit.Tian jin cabbage pickled in sweet and sour is becoming a kind of commodity of high added value, no
Peasant programme can be only helped, and the development of other industry can be driven.
The making and processing of traditional Tian jin cabbage pickled in sweet and sour are sent out according to the mode of production of pickles using ceramic fermentation altar or cylinder sealing mostly
Ferment, conventional Kimchi fermentation altar sets a tank in altar outer, is added water in tank again plus buckles altar lid, set using one of water seal
Reached by water or salt solution and conveniently uncap and can completely cut off the purpose of altar inner air and outer air, so as to prevent that fermentate is by the external world in altar
Air microbial contamination.But due to water there is the dust impurity in mobility, air can dissolve in water in actual production, in water
Flow or enter with the vapor of tank inside pickle jar in sealing groove；In addition conventional Kimchi altar, which can not also solve repeatedly to uncap, takes altar
Again the sterilizing problem of outside air is contacted after interior fermentate in altar, therefore it is difficult still real to be set only by one of water seal
The pollution of the extraneous miscellaneous bacteria of isolation；Have no that to have been reported that the productive prospecting and special process requirements for Tian jin cabbage pickled in sweet and sour are developed special
Manufacturing appliance.
The content of the invention
It is an object of the invention to provide a kind of technique is simple, unique flavor, rich in taste is fresh and sweet, health care and adapt to
Tian jin cabbage pickled in sweet and sour low temperature, the fermentation utensil of sterile production requirement.
It is a further object of the present invention to provide Tian jin cabbage pickled in sweet and sour preparation method simple to operate, with low cost, easy to spread.
Technical solution of the present invention is specifically included：
A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour, it is characterised in that including outer cover 1 and stone pot bottom 2, inner barrel three
Part；The stone pot bottom 2 includes pot body cavity 3, handle 4, outer sealing groove 10；The inner barrel is vertically placed in pot body cavity 4, bag
Include inner cylinder upper strata 5, inner cylinder lower floor 6, inner barrel interlayer 7, steam vent；The inner cap body 8 carries the bamboo of complete ring from bamboo
Cylinder, it covers overall diameter big 6~7mm of the intraoral diameter than the cylinder that ferments to inner cap body 8, inner cap body 8 is covered just on inner barrel, can
One and extraneous relatively independent space are formed in inner cap body 8 and inner cylinder upper strata 5；Its lid mouth of inner cap body 8 to lid interlayer away from
It is highly roughly equal from fermentation cylinder；In pot body cavity 4 built with glacial acetic acid.
Further, it is evenly coated with layer food level paraffin along cylinder face in the inner cap body.
Further, the outer cover is closed for one end open one end.
Further, glacial acetic acid liquid level is not higher than inner barrel interlayer height in the pot body cavity 4, is not less than inner cap
Gai Kou positions when body covers inner barrel.
Further, inner cap body upper shield inner barrel, glacial acetic acid liquid level is flooded more than cover cap mouthful, and reduction glacial acetic acid temperature is extremely
In 6-7 DEG C, glacial acetic acid is set to be solidified as solid-state.
Further, the Tian jin cabbage pickled in sweet and sour stores Tian jin cabbage pickled in sweet and sour stored by stone pot utensil, and the Chinese cabbage preparation technology stored by it is：
(1) Chinese cabbage cleans up, and is divided into quarter, and equably spreading will sprinkle between salt, each outer leaf
Salt.
(2) a basin water on Chinese cabbage upper cover plate, upper face pressure, pickles an evening, salts down to Chinese cabbage and softens, salts down and perhaps
Many moisture content come, and the moisture that salts down is outwelled.
(3) Chinese cabbage washes away unnecessary salt with cold water, then is cleaned one time with distilled water.
(4) one spoonful of salted shrimp gravy sauce, white sugar and a small amount of salt are added, is stirred.
(5) glutinous rice flour adds suitable quantity of water, puts and paste is decocted into pot, and viscosity is as paste sample.
(6) ternip, celery, round onions, garlic, it is standby that fresh ginger is cut into end respectively；Apple, pyrus nivalis is cut into end respectively, and leek cuts
Section is standby.
(7) all minced dispensings are all poured into is stirred in the cool glutinous paste that dries in the air, then leek section and capsicum are pasted
Pour into glutinous paste and stir.
(8) a quarter Chinese cabbage is taken, disposable glove is put on or puts preservative film and equably smear last layer to Chinese cabbage
The capsicum paste made.
(9) inner barrel is put into the glacial acetic acid of pot body cavity layer vertically, including the Chinese cabbage for coating cure is fitly piled up
In cylinder upper strata, inside drum cover is covered.
(10) reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
(11) outer cover is covered, outer cover upper strata can contain white wine again, and fermentation 15-20 days is edible.
1st, the present invention is sealed using liquid acetic acid cooling solidification under normal temperature, need to only adjust temperature can simply reach sealing and
The purpose of deblocking；
2nd, traditional zymotic altar is taken food after thing outside air is reentered in altar in altar uncapping, and typically just passes through water again
Exhausted outside air is insulated, and fermentation consumption oxygen is continued by thing in altar and reaches sterilization mesh so as to form oxygen-free environment in altar again
's.The present invention uses high concentration acetic acid as one of Seal Design, i.e., do not contact directly, can be taken food again uncapping with fermentate
Air in cylinder is sterilized using a small amount of volatilization of vinegar after resealing；
3rd, the present invention contains solid-state high concentration acetic acid using the capping of stone pot device, and dust impurity extraneous first is not easily accessible stone pot
In device；Because acetic acid is solid-state in stone pot, dissolubility and mobility are poor, and impurity is more difficult to be mixed into fermentation cylinder, and it is sealed
Property and security obviously improve a higher level compared with traditional zymotic altar；
4th, with the presence of acetic acid during storing, both can moisture absorption, sterilizing, Tian jin cabbage pickled in sweet and sour local flavor, especially this hair can also be strengthened
Bright use thick bamboo tube is preserved, and also has the distinctive delicate fragrance local flavor of bamboo after perfume is ice-cold；
5th, the production of product of the present invention need not add other large scale equipments on the basis of common production, it is easy to manage,
It is easy to change the line of production, high financial profit.
The present invention pickles finished product delicate colors, smooth clean bright, pleasing, tempting appetite, and entrance is salubrious, and quality is tender and crisp,
The soft fresh perfume (or spice) of profit, tasty and refreshing oiliness, nutritious, old children is all suitable.With the intrinsic fragrance of lactic fermentation, taste delicate fragrance, color is fresh
Gorgeous, white green red, salty, sour, sweet tea, peppery, the fresh five tastes reconcile, and colouring is uniform, quality is tender and crisp, salubrious tasty.Tian jin cabbage pickled in sweet and sour ratio of the present invention
General pickles or salted vegetables are nutritious, and preferably keep the multivitamin of fresh vegetables.North of china in winter is very long, and green vegetables are difficult storage
Deposit, pickling Tian jin cabbage pickled in sweet and sour using the present invention can be hidden with the winter, eats.
Brief description of the drawings
Fig. 1 is schematic structural view of the invention；
Fig. 2 is inner barrel schematic diagram of the present invention；
Marginal data：
1- outer covers, 2- stone pots bottom, 3- pot body cavities, 4- handles, 5- inner cylinders upper strata, 6- inner cylinders lower floor, 7- inner barrels every
Layer, 8- inner cap bodies, 9- glacial acetic acid layer
Embodiment
The preferred embodiment of the application is illustrated below, it will be appreciated that preferred embodiment described herein is only used
In description and interpretation the application, it is not used to limit the application.
Embodiment 1：
A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour, it is characterised in that including outer cover 1 and stone pot bottom 2, inner barrel three
Part；The stone pot bottom 2 includes pot body cavity 3, handle 4, outer sealing groove 10；The inner barrel is vertically placed in pot body cavity 4, bag
Include inner cylinder upper strata 5, inner cylinder lower floor 6, inner barrel interlayer 7, steam vent；The inner cap body 8 carries the bamboo of complete ring from bamboo
Cylinder, it covers overall diameter big 6~7mm of the intraoral diameter than the cylinder that ferments to inner cap body 8, inner cap body 8 is covered just on inner barrel, can
One and extraneous relatively independent space are formed in inner cap body 8 and inner cylinder upper strata 5；Its lid mouth of inner cap body 8 to lid interlayer away from
It is highly roughly equal from fermentation cylinder；In pot body cavity 4 built with glacial acetic acid.
Further, it is evenly coated with layer food level paraffin along cylinder face in the inner cap body.
Further, the outer cover is closed for one end open one end.
Further, glacial acetic acid liquid level is not higher than inner barrel interlayer height in the pot body cavity 4, is not less than inner cap
Gai Kou positions when body covers inner barrel.
Further, inner cap body upper shield inner barrel, glacial acetic acid liquid level is flooded more than cover cap mouthful, and reduction glacial acetic acid temperature is extremely
In 6-7 DEG C, glacial acetic acid is set to be solidified as solid-state.
Further, Tian jin cabbage pickled in sweet and sour stored by the Tian jin cabbage pickled in sweet and sour storage stone pot utensil, the Chinese cabbage stored by it includes：
100 grams of salt, 60 grams of white granulated sugar, 110 grams of chilli powder, 15 grams of fish sauce, 2 kilograms of Chinese cabbage, 500 grams of radish, paprika 20
Gram, 5 grams of oenanthe stolonifera, 20 grams of paprika, 20 grams of shrimp paste, 200 grams of pears, 5 grams of bruised ginger, 50 grams of refined salt
The Tian jin cabbage pickled in sweet and sour preparation method is：
(1) Chinese cabbage cleans up, and is divided into quarter, and equably spreading will sprinkle between salt, each outer leaf
Salt.
(2) a basin water on Chinese cabbage upper cover plate, upper face pressure, pickles an evening, salts down to Chinese cabbage and softens, salts down and perhaps
Many moisture content come, and the moisture that salts down is outwelled.
(3) Chinese cabbage washes away unnecessary salt with cold water, then is cleaned one time with distilled water.
(4) one spoonful of salted shrimp gravy sauce, white sugar and a small amount of salt are added, is stirred.
(5) glutinous rice flour adds suitable quantity of water, puts and paste is decocted into pot, and viscosity is as paste sample.
(6) ternip, celery, round onions, garlic, it is standby that fresh ginger is cut into end respectively；Apple, pyrus nivalis is cut into end respectively, and leek cuts
Section is standby.
(7) all minced dispensings are all poured into is stirred in the cool glutinous paste that dries in the air, then leek section and capsicum are pasted
Pour into glutinous paste and stir.
(8) a quarter Chinese cabbage is taken, disposable glove is put on or puts preservative film and equably smear last layer to Chinese cabbage
The capsicum paste made.
(9) inner barrel is put into the glacial acetic acid of pot body cavity layer vertically, including the Chinese cabbage for coating cure is fitly piled up
In cylinder upper strata, inside drum cover is covered.
(10) reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
(11) outer cover is covered, outer cover upper strata can contain white wine again, and fermentation 15-20 days is edible.
Leek is added in the present embodiment can help to ferment, and can increase the fragrance of pickles；The effect of glutinous paste can be with
Help capsicum to be preferably attached on Chinese cabbage, and can help to ferment.
Finally it should be noted that：The preferred embodiment of the application is these are only, the application is not limited to, although
The application is described in detail with reference to embodiment, for those skilled in the art, it still can be to foregoing
Technical scheme described in each embodiment is modified, or to which part technical characteristic carry out equivalent substitution, but it is all
Within spirit herein and principle, any modification, equivalent substitution and improvements made etc. should be included in the protection of the application
Within the scope of.
Claims (6)
1. a kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour, it is characterised in that including outer cover and stone pot bottom, inner barrel, inner cap
Body；The stone pot bottom includes pot body cavity, handle, outer sealing groove, and the pot body cavity is loaded with high concentration acetic acid；The inner barrel
It is vertically placed in pot body cavity, including inner cylinder upper strata, inner cylinder lower floor, inner barrel interlayer；The outer cover lower edge can cover just into
In outer sealing groove, one and extraneous relatively independent space can be formed in lid and inner cylinder upper strata；The inner cap body selects bamboo
Thick bamboo tube with complete ring, it covers overall diameter big 6~7mm of the intraoral diameter than the cylinder that ferments to lid, makes the lucky energy of inner cap body lid
Cover on inner barrel, one and extraneous relatively independent space can be formed in lid and inner cylinder upper strata；Its lid mouth of lid to lid
The distance of interlayer and fermentation cylinder are highly roughly equal.
2. the fermentation utensil according to claim 1 for being used to make Tian jin cabbage pickled in sweet and sour, it is characterised in that along cylinder face on the lid
It is evenly coated with layer food level paraffin.
3. it is used for the fermentation utensil for making Tian jin cabbage pickled in sweet and sour according to claim 1, it is characterised in that the lid is one end open
Close one end.
4. it is used for the fermentation utensil for making Tian jin cabbage pickled in sweet and sour according to claim 1, it is characterised in that ice vinegar in the pot body cavity
Sour liquid level is not higher than inner barrel interlayer height, Gai Kou positions when being not less than inner barrel on cover cap.
5. it is used for the fermentation utensil for making Tian jin cabbage pickled in sweet and sour according to claim 1, it is characterised in that lid upper shield inner barrel, ice vinegar
Acid solution face is flooded more than cover cap mouthful, and reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
6. it is used for the fermentation utensil for making Tian jin cabbage pickled in sweet and sour according to claim 1, it is characterised in that outside the stone pot bottom in sealing groove
Uniformly spread one layer of salt.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026521A (en) * | 2014-03-31 | 2014-09-10 | 广西大学 | Pickles fermented in bamboo tube and preparation method thereof |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
-
2017
- 2017-06-20 CN CN201710471270.4A patent/CN107212338A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026521A (en) * | 2014-03-31 | 2014-09-10 | 广西大学 | Pickles fermented in bamboo tube and preparation method thereof |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
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