CN109329818A - A kind of preparation method of green water cress sauerkraut - Google Patents
A kind of preparation method of green water cress sauerkraut Download PDFInfo
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- CN109329818A CN109329818A CN201811475150.2A CN201811475150A CN109329818A CN 109329818 A CN109329818 A CN 109329818A CN 201811475150 A CN201811475150 A CN 201811475150A CN 109329818 A CN109329818 A CN 109329818A
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- water
- cress
- sauerkraut
- green
- green water
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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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 preparation methods of green water cress sauerkraut, comprising the following steps: (1) cleans: by 24-26 parts of green water cress, with clear water repeated flushing 3-5 times, removal silt, yellow leaf, old stem and weeds are spare；(2) it impregnates: by cleaned green water cress at a temperature of 30-40 DEG C, being impregnated 30-60 minutes with sig water；(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 1-5 minutes；(4) tinning: stirring evenly after 1-2 parts of flour are mixed with clear water in the ratio of 1:10, pour into pickle jar, old sour water is added, and the good green water cress of blanching is put into pickle jar；(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 3-4 days.The present invention uses its unique production technology, so that green water cress sauerkraut is free of salt, does not generate nitrite in fermentation process, is a kind of safe food in the pink of condition.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of green water cress sauerkraut.
Background technique
Sauerkraut is a kind of by the favorite Chinese tradition fermented vegetable class product of people, by saccharomycete, acetobacter, plant cream
A variety of probiotics fermentions such as bacillus, Lactobacillus casei form.Good sauerkraut sour is strong, salubrious tasty and refreshing, especially sauerkraut juice
With more heat clearing and summer heat, spleen benefiting and stimulating the appetite, cleaning enteron aisle anti-constipation, reducing blood lipid, norcholesterol and other effects, sauerkraut is different from tradition
The salted vegetables pickled with salt, hot pickled mustard tuber, without putting a large amount of salt of people in its fermentation process, this just reduces high concentration salt pair
The destruction of plant cell and smothering action.Sauerkraut is appetizer, dish to go with rice, steamed buns etc, the sauerkraut mouth of different regions in our diet
Taste style is also not quite similar, and is mostly raw material production with Chinese cabbage, green vegetables, radish etc., and in southwest, the homemade sauerkraut of tradition
Pickling production mostly then is carried out using Chinese cabbage and green vegetables as material, unique flavor has both various health care functions.
Green water cress (Nasturtium off icinale) is the annual or biennial grass of Cruciferae the West Lepidium
This water plant, alias Nasturtium officinale, water mustard, duckweed dish, water crowndaisy chrysanthemum, nasturtium officinale etc..Crawl or shape of partly crawling grow thickly stem circle,
Dark green, children is solid when tender, hollow after elder, has most sections, and branch and adventitious root can occur for every section.Green water cress is that one kind has
Characteristic, more novel rare vegetable, it is full of nutrition and relatively comprehensively, the tender succulence of cauline leaf, faint scent is palatable, for cook salad,
Broth or single stir-fry, are eaten raw assorted cold dishes ingredient, are suitble to the various dish of production, are had a marvelous flavor.Its young stem and leaf is rich in vitamin c, albumen
Matter, cellulose, calcium, phosphorus, iron, amino acid and vitamin etc. also containing there are many are deep to be welcome by hotel, restaurant, restaurant and civic,
A kind of green health care food with higher Development volue, green water cress be originally it is wild, be subjected to tempering for mal-condition, life
Power is extremely strong, there is no pest and disease damage, need not use pesticide at all, be real pollution-free green food.
Summary of the invention
The purpose of the present invention is to provide a kind of bright colors, additive-free, acid embrittlement tasty and refreshing green water cress sauerkraut.
A kind of preparation method of green water cress sauerkraut of the invention, comprising the following steps:
(1) clean: by 24-26 parts of green water cress, with clear water repeated flushing 3-5 times, removal silt, yellow leaf, old stem and weeds are standby
With；
(2) it impregnates: by cleaned green water cress at a temperature of 30-40 DEG C, being impregnated 30-60 minutes with sig water；
(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 1-5 minutes；
(4) tinning: stirring evenly after 1-2 parts of flour are mixed with clear water in the ratio of 1:10, pour into pickle jar, and old acid is added
The good green water cress of blanching is put into pickle jar by water；
(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 3-4 days.
The preparation method of above-mentioned a kind of green water cress sauerkraut, wherein the sig water is 2% sodium bicarbonate solution.
The preparation method of above-mentioned a kind of green water cress sauerkraut, wherein the heat iron temperature is 90 DEG C.
The preparation method of above-mentioned a kind of green water cress sauerkraut, wherein the pickle jar is Tao Tan.
The preparation method of above-mentioned a kind of green water cress sauerkraut, wherein the old sour water is acid caused by pickling sauerkraut
Water.
Compared with prior art, the present invention have obvious beneficial effect, as can be known from the above technical solutions: the present invention pass through by
Green water cress provides the effect of protection color so that after blanching for green water cress after sig water impregnates during subsequent blanching
Green water cress bright color, be added without in the case where salt still can spontaneous fermentation, form unique taste flavor.Due to this
Unique production technology does not generate nitrite in fermentation process so that green water cress sauerkraut is free of salt, is a kind of very strong
The food of Kang Anquan.
Specific embodiment
Embodiment 1
A kind of preparation method of green water cress sauerkraut, comprising the following steps:
(1) it cleans: by the green water cress 24Kg of fresh picking, with clear water repeated flushing 5 times, removal silt, yellow leaf, old stem and miscellaneous
Grass, it is spare；
(2) it impregnates: by cleaned green water cress at a temperature of 30 DEG C, being impregnated 60 minutes with sig water；
(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 1 minute；
(4) it tinning: is stirred evenly after flour 2Kg and clear water are mixed in the ratio of 1:10, is put into salt 4Kg, Chinese prickly ash 4Kg, stirs
After mixing uniformly, pours into pickle jar, old sour water is added, the good green water cress of blanching is put into pickle jar；
(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 3 days.
Embodiment 2
A kind of preparation method of green water cress sauerkraut, comprising the following steps:
(1) it cleans: by the green water cress 26Kg of fresh picking, with clear water repeated flushing 3 times, removal silt, yellow leaf, old stem and miscellaneous
Grass, it is spare；
(2) it impregnates: by cleaned green water cress at a temperature of 40 DEG C, being impregnated 30 minutes with sig water；
(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 5 minutes；
(4) it tinning: is stirred evenly after flour 1Kg and clear water are mixed in the ratio of 1:10, is put into salt 6Kg, Chinese prickly ash 2Kg, stirs
After mixing uniformly, pours into pickle jar, old sour water is added, the good green water cress of blanching is put into pickle jar；
(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 4 days.
Embodiment 3
A kind of preparation method of green water cress sauerkraut, comprising the following steps:
(1) it cleans: by the green water cress 25Kg of fresh picking, with clear water repeated flushing 4 times, removal silt, yellow leaf, old stem and miscellaneous
Grass, it is spare；
(2) it impregnates: by cleaned green water cress at a temperature of 36 DEG C, being impregnated 45 minutes with sig water；
(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 3 minutes；
(4) it tinning: is stirred evenly after flour 1.2Kg and clear water are mixed in the ratio of 1:10, is put into salt 5.1Kg, Chinese prickly ash
3.3Kg is poured into pickle jar after mixing evenly, and old sour water is added, and the good green water cress of blanching is put into pickle jar；
(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 3 days.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (5)
1. a kind of preparation method of green water cress sauerkraut, comprising the following steps:
(1) clean: by 24-26 parts of green water cress, with clear water repeated flushing 3-5 times, removal silt, yellow leaf, old stem and weeds are standby
With；
(2) it impregnates: by cleaned green water cress at a temperature of 30-40 DEG C, being impregnated 30-60 minutes with sig water；
(3) blanching: soaked green water cress is scalded in pot with hot water and is boiled 1-5 minutes；
(4) tinning: stirring evenly after 1-2 parts of flour are mixed with clear water in the ratio of 1:10, pour into pickle jar, and old acid is added
The good green water cress of blanching is put into pickle jar by water；
(5) it ferments: the pickle jar for putting material well is sealed normal temperature fermentation 3-4 days.
2. a kind of preparation method of green water cress sauerkraut as described in claim 1, it is characterised in that: the sig water is 2% carbon
Sour hydrogen sodium solution.
3. a kind of preparation method of green water cress sauerkraut as described in claim 1, it is characterised in that: the heat iron temperature is 90
℃。
4. a kind of preparation method of green water cress sauerkraut as described in claim 1, it is characterised in that: the pickle jar is pottery
Altar.
5. a kind of preparation method of green water cress sauerkraut as described in claim 1, it is characterised in that: the old sour water is marinated
Sour water caused by sauerkraut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811475150.2A CN109329818A (en) | 2018-12-04 | 2018-12-04 | A kind of preparation method of green water cress sauerkraut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811475150.2A CN109329818A (en) | 2018-12-04 | 2018-12-04 | A kind of preparation method of green water cress sauerkraut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329818A true CN109329818A (en) | 2019-02-15 |
Family
ID=65320347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811475150.2A Withdrawn CN109329818A (en) | 2018-12-04 | 2018-12-04 | A kind of preparation method of green water cress sauerkraut |
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| CN (1) | CN109329818A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602909A (en) * | 2021-01-11 | 2021-04-06 | 山东陈桥食品产业有限公司 | Preparation method of flavored mustard lump with adjusted salt concentration |
-
2018
- 2018-12-04 CN CN201811475150.2A patent/CN109329818A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602909A (en) * | 2021-01-11 | 2021-04-06 | 山东陈桥食品产业有限公司 | Preparation method of flavored mustard lump with adjusted salt concentration |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190215 |
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| WW01 | Invention patent application withdrawn after publication |