CN111903941A - Pickled Chinese cabbage and preparation method and application thereof - Google Patents

Pickled Chinese cabbage and preparation method and application thereof Download PDF

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Publication number
CN111903941A
CN111903941A CN202010918573.8A CN202010918573A CN111903941A CN 111903941 A CN111903941 A CN 111903941A CN 202010918573 A CN202010918573 A CN 202010918573A CN 111903941 A CN111903941 A CN 111903941A
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chinese cabbage
rice
parts
pickled chinese
mint
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刘孝华
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Individual
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention is suitable for the technical field of food, and provides a pickled Chinese cabbage and a preparation method and application thereof, wherein the pickled Chinese cabbage comprises the following components in parts by weight: 50-100 parts of green vegetables, 20-40 parts of water, 0.3-1.5 parts of rice and 3-15 parts of mint, wherein the preparation method comprises the following steps: weighing green vegetables, water, rice and mint; mixing rice and water, and decocting into thick rice porridge; mixing the thick rice porridge with green vegetables and mint, filling in a jar, sealing, and naturally fermenting to obtain a fermented product; and (4) drying the fermented product in the sun to obtain the pickled Chinese cabbage. According to the invention, the mint raw material with dual purposes of medicine and food is added, so that the quality of the raw material is improved, the special fragrance of mint is increased, the soup made of the pickled Chinese cabbage has a clear taste and a lasting aftertaste, and the pickled Chinese cabbage has the functions of clearing away summer heat and enhancing the appetizing effect of the pickled Chinese cabbage product.

Description

Pickled Chinese cabbage and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to pickled Chinese cabbage and a preparation method and application thereof.
Background
The pickled Chinese cabbage is a sour soup base made in hot days and is made by sun-drying green vegetables, cutting, mixing with rice milk, fermenting in jar for about one month, taking out and sun-drying.
Because the traditional manufacturing method is popular and has no standard, the specific ingredients are randomly prepared according to the experience of an operator. The fermentation time is thought at any time, and the fermented product is taken out and dried almost as estimated. Therefore, the quality of the finished products made by the method is uneven and greatly different. Some of the main materials have poor quality, so the prepared soup looks very bad and is difficult to be tasteful.
As the soup is only limited to self-eating and self-using, the soup made by people does not have excessive requirements, and people can eat more food as long as the stomach is opened in hot days. Therefore, the traditional soup base with local characteristics is only eaten by local people so far, and is difficult to popularize nationwide and abroad.
Disclosure of Invention
The embodiment of the invention aims to provide pickled Chinese cabbage, and aims to solve the problems in the background technology.
The embodiment of the invention is realized in such a way that the pickled Chinese cabbage comprises the following components in parts by weight: 50-100 parts of green vegetables, 20-40 parts of water, 0.3-1.5 parts of rice and 3-15 parts of mint.
As a preferable scheme of the embodiment of the invention, the pickled Chinese cabbage comprises the following components in parts by weight: 60-90 parts of green vegetables, 25-35 parts of water, 0.6-1.2 parts of rice and 6-12 parts of mint.
As another preferable scheme of the embodiment of the invention, the pickled Chinese cabbage comprises the following components in parts by weight: 70-80 parts of green vegetables, 28-32 parts of water, 0.8-1 part of rice and 8-10 parts of mint.
Another object of the embodiments of the present invention is to provide a method for preparing pickled Chinese cabbage, which comprises the following steps:
weighing green vegetables, water, rice and mint according to the parts by weight of the components;
mixing rice and water, and decocting into thick rice porridge;
mixing the thick rice porridge with green vegetables and mint, filling in a jar, sealing, and naturally fermenting to obtain a fermented product;
and (4) drying the fermented product in the sun to obtain the pickled Chinese cabbage.
As another preferable scheme of the embodiment of the invention, in the step, the temperature outside the jar is 5-20 ℃ during natural fermentation.
In another preferable scheme of the embodiment of the invention, in the step, when the average temperature outside the jar is 5-9 ℃, the fermentation time is 35-70 days; when the average temperature outside the jar is 10-14 ℃, the fermentation time is 30-35 days; and when the average temperature outside the jar is 15-20 ℃, the fermentation time is 20-30 days.
The embodiment of the invention also aims to provide a pickled Chinese cabbage prepared by the preparation method.
Another object of the embodiments of the present invention is to provide an application of the pickled Chinese cabbage as sour seasoning.
The green vegetables are leaf vegetables planted in local Shaoyang regions in the Hunan in winter, are rich in nutrition and extremely strong in disease and insect resistance, and do not need to be applied during the whole growing season except for once springtail prevention during seedling culture and transplantation.
The mint is a medicinal and edible herbal plant and has the effects of clearing heat from throat, relieving sore throat, dispelling wind and heat, clearing summer heat and the like.
According to the pickled Chinese cabbage provided by the embodiment of the invention, the mint raw material for medicine and food is added, so that the quality of the raw material is improved, the special fragrance of mint is increased, the soup made of the pickled Chinese cabbage has a clear taste and a lasting aftertaste, and the pickled Chinese cabbage has the functions of clearing away summer heat and enhancing the appetite promoting effect of the pickled Chinese cabbage product. In addition, the embodiment of the invention ensures that the finished product is rich in a large amount of lactic acid bacteria by correctly controlling the fermentation time according to the climate, so that the pickled Chinese cabbage product has better appetite stimulating and digestion promoting effects and richer nutrient substances.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 500g of green vegetables, 400g of water, 15g of rice and 150g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting in a room with the average temperature of 5 ℃ for 70 days to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 2
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 1000g of green vegetables, 200g of water, 3g of rice and 30g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting for 20 days in a room with the average temperature of 20 ℃ to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 3
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 600g of green vegetables, 220g of water, 4g of rice and 40g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting for 35 days in a room with the average temperature of 9 ℃ to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 4
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 900g of green vegetables, 380g of water, 13g of rice and 130g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting in a room with the average temperature of 15 ℃ for 30 days to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 5
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 600g of green vegetables, 350g of water, 12g of rice and 120g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting in a room with the average temperature of 14 ℃ for 30 days to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 6
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 900g of green vegetables, 250g of water, 6g of rice and 60g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting for 35 days in a room with the average temperature of 10 ℃ to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 7
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 700g of green vegetables, 320g of water, 10g of rice and 100g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting in a room with the average temperature of 7 ℃ for 60 days to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 8
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 800g of green vegetables, 280g of water, 8g of rice and 80g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting for 31 days in a room with the average temperature of 12 ℃ to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 9
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 780g of green vegetables, 310g of water, 9g of rice and 90g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting in a room with the average temperature of 16 ℃ for 28 days to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
Example 10
The embodiment provides a pickled Chinese cabbage, and the preparation method comprises the following steps:
s1, weighing 750g of green vegetables, 300g of water, 9g of rice and 90g of mint; the green vegetables are leaf vegetables which are planted in local Shaoyang provinces in Hunan in winter and are specially used for making pickled vegetables, and the leaf vegetables are bitter in taste, large in leaves, few in stems and free of rolling; the rice is high-quality rice sold in the market; the water is drinking water; the green vegetables and the mint are cleaned, dried in the sun, cut and removed before being weighed.
And S2, mixing the weighed rice with water, and decocting into thick rice porridge, wherein the rice grains are required to be completely gelatinized and have no particles.
S3, mixing the weighed vegetables and mint into the thick rice porridge, uniformly mixing, filling in a jar, sealing, and naturally fermenting for 35 days in a room with the average temperature of 10 ℃ to obtain a fermented product.
S4, taking the fermented product out of the jar, drying in the sun, and then packaging in a weight ratio to obtain the pickled Chinese cabbage product.
The pickled Chinese cabbage is prepared according to the mature season of the green vegetables and generally between the end of Yuanyue and 4 months, certain heat is generated in the fermentation process, the actual temperature in the jar is 5-10 ℃ higher than the temperature outside the jar, although the temperature is lower than the proper growth temperature of the lactic acid bacteria, the pickled Chinese cabbage subjected to low-temperature fermentation for a long time has less mixed bacteria and unique flavor, the jar opening time is flexibly mastered according to the temperature, once the jar is opened, the pickled Chinese cabbage is taken out for sun-drying no matter good or bad, (because the growth environment of the lactic acid bacteria is destroyed after the jar is opened, the continuous fermentation is meaningless, the bad fermentation is destroyed), and therefore, the quality of finished products and the correct jar opening time are of great importance.
In addition, during sun drying treatment, the product can be fully dried in three days on sunny days, and when the weather is bad, the jar does not need to be opened without drying equipment.
The pickled Chinese cabbage product prepared in example 10 was subjected to the nutrient content test, and the test results are shown in table 1.
TABLE 1
Detecting items The content of pickled Chinese cabbage is 100 times
Energy of 68kcal
Protein 0.5g
Fatty substances 4.4g
Saturated fat 2g
Trans fats 0g
Carbohydrate compound 8g
Candy 5g
Sodium salt 1025mg
Calcium carbonate 72mg
Iron 0.3mg
Vitamin A 6.4mg
Vitamin C 0.1mg
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (8)

1. The pickled Chinese cabbage is characterized by comprising the following components in parts by weight: 50-100 parts of green vegetables, 20-40 parts of water, 0.3-1.5 parts of rice and 3-15 parts of mint.
2. The pickled Chinese cabbage according to claim 1, wherein the pickled Chinese cabbage comprises the following components in parts by weight: 60-90 parts of green vegetables, 25-35 parts of water, 0.6-1.2 parts of rice and 6-12 parts of mint.
3. The pickled Chinese cabbage according to claim 1, wherein the pickled Chinese cabbage comprises the following components in parts by weight: 70-80 parts of green vegetables, 28-32 parts of water, 0.8-1 part of rice and 8-10 parts of mint.
4. A method for preparing pickled Chinese cabbage according to any one of claims 1 to 3, comprising the following steps:
weighing green vegetables, water, rice and mint according to the parts by weight of the components;
mixing rice and water, and decocting into thick rice porridge;
mixing the thick rice porridge with green vegetables and mint, filling in a jar, sealing, and naturally fermenting to obtain a fermented product;
and (4) drying the fermented product in the sun to obtain the pickled Chinese cabbage.
5. The method for preparing pickled Chinese cabbage according to claim 4, wherein in the step of natural fermentation, the temperature outside the jar is 5-20 ℃.
6. The method for preparing pickled Chinese cabbage according to claim 5, wherein in the step, when the average temperature outside the jar is 5-9 ℃, the fermentation time is 35-70 days; when the average temperature outside the jar is 10-14 ℃, the fermentation time is 30-35 days; and when the average temperature outside the jar is 15-20 ℃, the fermentation time is 20-30 days.
7. A pickled Chinese cabbage prepared by the method as claimed in any one of claims 4 to 6.
8. Use of the pickled Chinese cabbage as set forth in any one of claims 1 to 3 and 7 as a sour seasoning.
CN202010918573.8A 2020-09-01 2020-09-01 Pickled Chinese cabbage and preparation method and application thereof Pending CN111903941A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1215568A (en) * 1997-10-29 1999-05-05 寸永生 Dried pickled Chinese cabbage soup base or seasoning
CN103251013A (en) * 2013-05-30 2013-08-21 黑龙江达瀚生态农业开发有限公司 Technique for preparing pickled cabbages with instant seasoning lactobacillus by low-temperature fermentation
CN111011778A (en) * 2018-10-10 2020-04-17 江苏博达生物科技有限公司 Novel old jar pickled vegetable and preparation method thereof
CN111011783A (en) * 2019-12-31 2020-04-17 张有明 Plateau pickled Chinese cabbage and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1215568A (en) * 1997-10-29 1999-05-05 寸永生 Dried pickled Chinese cabbage soup base or seasoning
CN103251013A (en) * 2013-05-30 2013-08-21 黑龙江达瀚生态农业开发有限公司 Technique for preparing pickled cabbages with instant seasoning lactobacillus by low-temperature fermentation
CN111011778A (en) * 2018-10-10 2020-04-17 江苏博达生物科技有限公司 Novel old jar pickled vegetable and preparation method thereof
CN111011783A (en) * 2019-12-31 2020-04-17 张有明 Plateau pickled Chinese cabbage and preparation method thereof

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Application publication date: 20201110