CN102228214A - Fresh ginseng spicy cabbage and preparation method thereof - Google Patents

Abstract

A fresh ginseng spicy cabbage and a preparation method thereof belong to the field of food processing. The object of the present invention is to provide a kind of spicy cabbage containing fresh ginseng and its preparation method. The fresh ginseng in the present invention refers to the roots of fresh Chinese ginseng and American ginseng. The fresh ginseng spicy cabbage of the present invention is characterized in that it is made of the following raw materials in parts by weight: cabbage 100.0, fresh ginseng 2.0-4.0, pepper 1.0-2.0, ginger 0.5-1.5, garlic 5.0-10.0, radish 10.0-30.0, Apple 5.0-20.0, pear 5.0-20.0, salt 6.0-10.0. The fresh ginseng and spicy cabbage of the invention is rich in nutrition, unique in flavor, and has the effects of improving immunity, resisting fatigue and the like.

Description

A kind of fresh ginseng spicy cabbage and its preparation method

Technical field:

The invention belongs to the field of food processing, and relates to fresh ginseng and spicy cabbage and a preparation method thereof.

Background technique:

Ginseng is a precious traditional Chinese medicine and tonic. The medical books of the past dynasties have recorded the effects of "eliminating evil, stopping convulsions, improving eyesight, being happy, improving intelligence, and taking it for a long time to lighten the body and prolong life". Scholars at home and abroad have conducted extensive and in-depth research on the pharmacological effects and clinical applications of ginseng, proving that ginseng and its extracts have the functions of improving immunity, anti-fatigue, anti-tumor, anti-aging, promoting protein and nucleic acid synthesis, promoting growth and development, enhancing Anti-infection and resistance and other aspects of the role. In recent years, through careful cultivation, processing and in-depth scientific research by experts at home and abroad and working people in our country, the tonic effect of ginseng food has been fully revealed, and a series of ginseng foods that are popular among people have been launched, such as: ginseng beverage series, Ginseng cake series, ginseng lozenge series, ginseng oral liquid series, ginseng wine series, ginseng rice series, ginseng vegetables series, ginseng preserves series and ginseng soup series, etc.

The invention uses cabbage, fresh ginseng, pepper, garlic, ginger, pear, apple, pear, radish and salt as raw materials to prepare fresh ginseng spicy cabbage, which is rich in nutrition and unique in flavor. At the same time, it also has the effects of improving immunity and anti-fatigue.

The results of the novelty search show that no patented technology and related reports of fresh ginseng and spicy cabbage have been found.

Invention content:

The object of the present invention is to provide a kind of spicy cabbage containing fresh ginseng and its preparation method. Fresh ginseng in the present invention refers to the roots (including buds, rhizomes, main roots, lateral roots, branch roots and adventitious roots) of fresh Chinese ginseng and American ginseng. ).

Fresh ginseng spicy cabbage of the present invention is characterized in that it is made of the following raw materials in parts by weight:

Fresh ginseng spicy cabbage of the present invention is characterized in that its production process is completed according to the following steps:

The first step: choose materials. After Chinese cabbage is harvested, dry it in the sun for 3 to 5 days to reduce moisture. Choose a single Chinese cabbage with a weight of 1.0-2.5kg, remove the outer layer of old leaves, take 100.0 parts by weight, wash and drain. Cut a small cabbage in the middle of the bottom with a knife, and break it into 2 pieces by hand; cut a cross in the middle of the bottom of a big cabbage, and break it into 4 pieces by hand.

Step 2: Marinate in salt water. Take 6-8 parts by weight of table salt, prepare 10%-15% salt water with a non-toxic container, put the cabbage in the salt water, and marinate for 2-3 days. After taking it out, rinse it with running water for 3 to 4 times to wash off the surface salt, then gently squeeze out the excess water by hand, and then let it stand for 30 to 60 minutes to drain the surface of the cabbage and the oozing water. Salt water pickling is to use the effect of osmotic pressure to discharge the water inside the cabbage tissue. At the same time, after the salt water infiltrates, the air in the cabbage tissue is also discharged. After the water seeps out, the cabbage leaves become soft, but the texture is tight, and the processing is not easy to break .

Step 3: Make the seasoning. Take 2.0-4.0 parts by weight of fresh ginseng, wash it, and crush it with a food grinder; choose 1.0-2.0 parts by weight of dried red pepper, and crush it with a food grinder; 0.5-1.5 parts by weight of ginger, and 5.0-10.0 parts by weight of garlic 10.0-30.0 parts by weight of radishes, fresh green radishes, red radishes or carrots, shredded or minced; 5.0-20.0 parts by weight of apples , 5.0-20.0 parts by weight of pears, apples and pears are selected without mildew and rot, and apples can be selected from different varieties, and pears are selected from white pears or apple pears. Mix the above ingredients with the remaining 2-4 parts by weight of table salt, then stir evenly, and after standing still for 15-30 minutes, stir again to dissolve all the table salt to prepare the seasoning. When making the seasoning, there is no need to add water because pears, apples, and radishes contain water. The seasoning should be done before the cabbage is brine-cured.

Step 4: Apply seasoning. Put on disposable food gloves, and apply evenly from the heart of the cabbage to the inside and outside of the leaves. Then hold the root of the Chinese cabbage, roll it into a spiral shape to prevent the seasoning from being scattered, and put it in a non-toxic container for pickling.

Step Five: Pickle. The length of pickling time is related to the temperature, the optimum temperature condition is 5°C-10°C, and it can be eaten after pickling for 7-10 days. In order to ensure the quality, the temperature should not be too high or too low. If the temperature is high for a long time, it will cause deterioration, and if the temperature is too low (freezing or thawing), it will cause the loss of vitamins. When pickling, leave a gap of 15-20cm between the top layer of cabbage and the top of the container, press it with a heavy object to prevent it from floating up, then cover the container with clean paper, and squeeze the seal tightly with a rope.

Step Six: Storage. The suitable storage temperature is 0℃～5℃, and the shelf life is 60～90 days. Because lactic acid bacteria play a major role in fermentation, and lactic acid bacteria are more adaptable to salt, if they are stored for a long time, more salt can be added to the seasoning, which can inhibit the reproduction of harmful bacteria. During the storage period, the temperature of the storage room should be adjusted in time, as excessive temperature will cause deterioration.

There should be no oil in the whole process of making spicy cabbage, so as not to deteriorate.

Detailed ways:

The first step: choose materials. After the Chinese cabbage is harvested, it is dried in the sun for 3 to 5 days on a sunny day. Choose a single Chinese cabbage with a weight of 1.0-2.5kg, remove the outer layer of old leaves, take 100.0 parts by weight, wash and drain. Cut a small cabbage in the middle of the bottom with a knife, and break it into 2 pieces by hand; cut a cross in the middle of the bottom of a big cabbage, and break it into 4 pieces by hand.

Step 2: Marinate in salt water. Take 6-8 parts by weight of table salt, prepare 10%-15% salt water with a non-toxic container, put the cabbage in the salt water, and marinate for 2-3 days. After taking it out, rinse it with running water for 3 to 4 times to wash off the surface salt, then gently squeeze out the excess water by hand, and then let it stand for 30 to 60 minutes to drain the surface of the cabbage and the oozing water.

Step 3: Make the seasoning. Take 2.0-4.0 parts by weight of fresh ginseng, wash it, and crush it with a food grinder; choose 1.0-2.0 parts by weight of dried red pepper, and crush it with a food grinder; 0.5-1.5 parts by weight of ginger, and 5.0-10.0 parts by weight of garlic 10.0-30.0 parts by weight of radishes, fresh green radishes, red radishes or carrots, shredded or minced; 5.0-20.0 parts by weight of apples , 5.0-20.0 parts by weight of pears, apples and pears are selected without mildew and rot, and apples can be selected from different varieties, and pears are selected from white pears or apple pears. Mix the above ingredients with the remaining 2-4 parts by weight of table salt, then stir evenly, and after standing still for 15-30 minutes, stir again to dissolve all the table salt to prepare the seasoning. When making the seasoning, there is no need to add water because pears, apples, and radishes contain water. The seasoning should be done before the cabbage is brine-cured.

Step 4: Apply seasoning. Put on disposable food gloves, and apply evenly from the heart of the cabbage to the inside and outside of the leaves. Then hold the Chinese cabbage root and roll it into a spiral shape so that the seasoning does not scatter, and put it in a non-toxic container for pickling.

Step Five: Pickle. When pickling, leave a gap of 15-20cm between the cabbage and the top of the container, press the top layer of cabbage with a heavy object, then cover the container with clean paper, and squeeze the seal tightly with a rope. Under the condition of 5°C-10°C, it can be eaten after pickling for 7-10 days.

Step Six: Storage. Stored at 0°C-5°C, the shelf life is 60-90 days.

There should be no oil in the whole process of making spicy cabbage, so as not to deteriorate.

Example:

The first step: choose materials. After the Chinese cabbage is harvested, it is dried in the sun for 3 to 5 days on a sunny day. Choose a Chinese cabbage with a weight of 1.0-2.5kg, remove the outer layer of old leaves, take 100.0kg, wash and drain. Cut a small cabbage in the middle of the bottom with a knife, and break it into 2 pieces by hand; cut a cross in the middle of the bottom of a big cabbage, and break it into 4 pieces by hand.

Step 2: Marinate in salt water. Get 7kg of table salt, prepare 13% brine with a non-toxic container, put the cabbage in the brine, and marinate for 3 days. After taking it out, rinse it with running water 4 times to wash off the surface salt, then gently squeeze out the excess water with your hands, and then let it stand for 50 minutes to drain the surface of the cabbage and the oozing water.

Step 3: Make the seasoning. Take 3.0kg of fresh ginseng, wash it, and crush it with a food grinder; choose 1.0kg of dried red pepper, and grind it with a food grinder; choose 1.0kg of ginger, 8.0kg of garlic, choose fresh, peel it, and grind it with a food grinder 20.0kg of fresh green radish is shredded or minced for radishes; 10.0kg of apples, 10.0kg of pears, apples and pears are free from mildew and insects, different varieties can be used for apples, and pears can be used Apple pears, after peeling the apples and pears, grate them into shreds or powder. Mix the above ingredients with the remaining 3.0kg of salt, then stir evenly, and after standing for 20 minutes, stir again to dissolve all the salt to make 56.0kg of seasoning. It is no longer necessary to add water when making the seasoning, and the making of the seasoning should be completed before the cabbage is pickled in brine.

Step 4: Apply seasoning. Put on disposable gloves for food, and spread evenly from the heart of the cabbage, with an average of 0.56kg of seasoning per kg of cabbage, and apply it to the inside and outside of the leaves. Then hold the Chinese cabbage root and roll it into a spiral shape, put it in a non-toxic container for pickling.

Step Five: Pickle. When pickling, leave a gap of 15-20cm between the cabbage and the top of the container, press the top layer of cabbage with a heavy object, then cover the container with clean paper, and squeeze the seal tightly with a rope. Under the condition of 5℃～10℃, it can be eaten after pickling for 7 days.

Step Six: Storage. Stored at 0°C-5°C, the shelf life is 60-90 days.

There should be no oil in the whole process of making spicy cabbage, so as not to deteriorate.

Fresh ginseng and spicy cabbage made according to the above method, the main nutrients contained in 100 grams: total ginsenosides 126.4g, VC 33.2mg, VB ₁ 0.017mg, VB ₂ 0.045mg, VB ₆ 4.81mg, niacin 1.78mg, fiber 2.74g, carotene 265.1μg, sodium 214.8mg, phosphorus 56.7mg, calcium 83.4mg, potassium 17.5mg, magnesium 23.6mg, iron 1.35mg, zinc 0.72mg, copper 0.09mg, manganese 0.31mg, selenium 0.82μg.

Claims (2)

1. a bright Tian jin cabbage pickled in sweet and sour and the preparation method of joining is characterized in that, made by following raw material by weight:

2. a kind of bright ginseng Tian jin cabbage pickled in sweet and sour according to claim 1 and preparation method is characterized in that described fresh ginseng is meant the fresh Chinese genseng and the root of American Ginseng.