CN106722550A - A kind of preparation method for steeping sauerkraut - Google Patents
A kind of preparation method for steeping sauerkraut Download PDFInfo
- Publication number
- CN106722550A CN106722550A CN201611113690.7A CN201611113690A CN106722550A CN 106722550 A CN106722550 A CN 106722550A CN 201611113690 A CN201611113690 A CN 201611113690A CN 106722550 A CN106722550 A CN 106722550A
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- CN
- China
- Prior art keywords
- raw material
- water
- cutting
- altar
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000001110 calcium chloride Substances 0.000 claims abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 4
- 239000008233 hard water Substances 0.000 claims abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000020681 well water Nutrition 0.000 claims abstract description 4
- 239000002349 well water Substances 0.000 claims abstract description 4
- 235000020097 white wine Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 241001674939 Caulanthus Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000207867 Pistia stratiotes Species 0.000 claims description 3
- 235000006440 Pistia stratiotes Nutrition 0.000 claims description 3
- -1 Salt salts Chemical class 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of preparation method for steeping sauerkraut, it is characterised in that it is comprised the following steps：Raw material selection, cleaning, cutting, drying, configure pickled vegetable liquid, enter brewed altar, after-ripening, finished product；1. raw material selection；2. clean；3. cutting；4. dry；5. pickled vegetable liquid is configured；Formula：From the more hard water of the mineral matters such as well water, salt 6%, sugar 2%, white wine 0.2%, calcium chloride 0.5%.Using present invention process make sauerkraut, tasty, cost of manufacture is relatively low, and can mass production, be conducive to the popularization of product marketization.
Description
Technical field
The present invention relates to sauerkraut production technical field, and in particular to a kind of preparation method of bubble sauerkraut.
Background technology
Sauerkraut on the market has various tastes relatively more, but is simply formulated different, the formula for commonly using in the market
The sauerkraut mouthfeel made is poor, and general in the market preparation method cost is of a relatively high, and bad market
Change and promote, with significant limitation.
The content of the invention
The purpose of the present invention be exactly in order to solve the above-mentioned technical problem, and provide it is a kind of steep sauerkraut preparation method.
A kind of preparation method for steeping sauerkraut, it is characterised in that it is comprised the following steps：Raw material selection, cleaning, cutting, dry in the air
Shine, configure pickled vegetable liquid, enter brewed altar, after-ripening, finished product；
1. raw material selection, the former dish that selection fully grows up to, it is desirable to disease-free, worm, rotten, mildew phenomena；
2. clean, raw material is rejected into rotten, pest and disease damage part, cleaning silt, tertia, old muscle, old leaf is removed；
3. cutting：Wild cabbage hand is torn into sheet, after ternip removes green He Kou, 0.6-1cm thickness, piece 5-8cm wide is cut into
Shape, after cauliflower removes blade, the dendritic of suitable size is cut into by white bud；
4. dry, it is therefore an objective to remove part moisture, softening tissue, increase brittleness, method are in bamboo sieve by the raw material after cutting
Spread out, exposure 4-6 hours under the sun, or drain and dried 1-2 hours in 60-70 DEG C of drying box after bright water；2-3% can also be used
Salt salts down 0.5-1 hours, drains standby after bright water, and wild cabbage is boiled into 2min in boiling water, drains cooling；
5. pickled vegetable liquid is configured；Formula：From the more hard water of the mineral matters such as well water, salt 6%, sugar 2%, white wine 0.2%, calcium chloride
0.5%；
6. altar is entered brewed：During dress altar to half, spices bag, spices bag are added：Claim Chinese prickly ash, cassia bark, cloves, pepper, fennel each
0.5 ‰, ginger（It is cut into the thick thin slices of 0.3cm）2%, chilli 1%, clean, drying, with 4.4, bind up with gauze；Then note
Enter 1.2 times of pickled vegetable liquids of raw material weight, pushed down raw material card with bamboo chip, dress altar is filled at the 6cm of top, is added water and is sealed；
7. after-ripening：Pickle jar is placed at shady and cool drying, 12-16 days winter, 5-7 days summer can be ripe.
The present invention has advantages below：The sauerkraut made using present invention process, tasty, cost of manufacture is relatively low, and
And can mass production, be conducive to the popularization of product marketization.
Specific embodiment
The present invention will be further described below.
A kind of preparation method for steeping sauerkraut, it is characterised in that it is comprised the following steps：Raw material selection, cleaning, cutting, dry in the air
Shine, configure pickled vegetable liquid, enter brewed altar, after-ripening, finished product；
1. raw material selection, the former dish that selection fully grows up to, it is desirable to disease-free, worm, rotten, mildew phenomena；
2. clean, raw material is rejected into rotten, pest and disease damage part, cleaning silt, tertia, old muscle, old leaf is removed；
3. cutting：Wild cabbage hand is torn into sheet, after ternip removes green He Kou, 0.6-1cm thickness, piece 5-8cm wide is cut into
Shape, after cauliflower removes blade, the dendritic of suitable size is cut into by white bud；
4. dry, it is therefore an objective to remove part moisture, softening tissue, increase brittleness, method are in bamboo sieve by the raw material after cutting
Spread out, exposure 4-6 hours under the sun, or drain and dried 1-2 hours in 60-70 DEG C of drying box after bright water；2-3% can also be used
Salt salts down 0.5-1 hours, drains standby after bright water, and wild cabbage is boiled into 2min in boiling water, drains cooling；
5. pickled vegetable liquid is configured；Formula：From the more hard water of the mineral matters such as well water, salt 6%, sugar 2%, white wine 0.2%, calcium chloride
0.5%；
6. altar is entered brewed：During dress altar to half, spices bag, spices bag are added：Claim Chinese prickly ash, cassia bark, cloves, pepper, fennel each
0.5 ‰, ginger（It is cut into the thick thin slices of 0.3cm）2%, chilli 1%, clean, drying, with 4.4, bind up with gauze；Then note
Enter 1.2 times of pickled vegetable liquids of raw material weight, pushed down raw material card with bamboo chip, dress altar is filled at the 6cm of top, is added water and is sealed；
7. after-ripening：Pickle jar is placed at shady and cool drying, 12-16 days winter, 5-7 days summer can be ripe.
The present invention has advantages below：The sauerkraut made using present invention process, tasty, cost of manufacture is relatively low, and
And can mass production, be conducive to the popularization of product marketization.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, about the common of technical field
Technical staff, without departing from the spirit and scope of the present invention, can also make a variety of changes and modification, therefore all
Equivalent technical scheme falls within scope of the invention, and scope of patent protection of the invention should be defined by the claims.
Claims (1)
1. it is a kind of steep sauerkraut preparation method, it is characterised in that it is comprised the following steps：Raw material selection, cleaning, cutting, drying,
Configure pickled vegetable liquid, enter brewed altar, after-ripening, finished product；
1. raw material selection, the former dish that selection fully grows up to, it is desirable to disease-free, worm, rotten, mildew phenomena；
2. clean, raw material is rejected into rotten, pest and disease damage part, cleaning silt, tertia, old muscle, old leaf is removed；
3. cutting：Wild cabbage hand is torn into sheet, after ternip removes green He Kou, 0.6-1cm thickness, piece 5-8cm wide is cut into
Shape, after cauliflower removes blade, the dendritic of suitable size is cut into by white bud；
4. dry, it is therefore an objective to remove part moisture, softening tissue, increase brittleness, method are in bamboo sieve by the raw material after cutting
Spread out, exposure 4-6 hours under the sun, or drain and dried 1-2 hours in 60-70 DEG C of drying box after bright water；2-3% can also be used
Salt salts down 0.5-1 hours, drains standby after bright water, and wild cabbage is boiled into 2min in boiling water, drains cooling；
5. pickled vegetable liquid is configured；Formula：From the more hard water of the mineral matters such as well water, salt 6%, sugar 2%, white wine 0.2%, calcium chloride
0.5%；
6. altar is entered brewed：During dress altar to half, spices bag, spices bag are added：Claim Chinese prickly ash, cassia bark, cloves, pepper, fennel each
0.5 ‰, ginger（It is cut into the thick thin slices of 0.3cm）2%, chilli 1%, clean, drying, with 4.4, bind up with gauze；Then note
Enter 1.2 times of pickled vegetable liquids of raw material weight, pushed down raw material card with bamboo chip, dress altar is filled at the 6cm of top, is added water and is sealed；
7. after-ripening：Pickle jar is placed at shady and cool drying, 12-16 days winter, 5-7 days summer can be ripe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611113690.7A CN106722550A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method for steeping sauerkraut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611113690.7A CN106722550A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method for steeping sauerkraut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722550A true CN106722550A (en) | 2017-05-31 |
Family
ID=58879338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611113690.7A Pending CN106722550A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method for steeping sauerkraut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331375A (en) * | 2021-06-22 | 2021-09-03 | 湘西倍益康农副产品开发有限公司 | Making process of pickled vegetables |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481718A (en) * | 2003-07-22 | 2004-03-17 | 王桂珍 | Fresh pickled chilli and method of making and using the same |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
-
2016
- 2016-12-07 CN CN201611113690.7A patent/CN106722550A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481718A (en) * | 2003-07-22 | 2004-03-17 | 王桂珍 | Fresh pickled chilli and method of making and using the same |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331375A (en) * | 2021-06-22 | 2021-09-03 | 湘西倍益康农副产品开发有限公司 | Making process of pickled vegetables |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |