CN103005339A - Kohlrabi pickles - Google Patents
Kohlrabi pickles Download PDFInfo
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- CN103005339A CN103005339A CN2012104629742A CN201210462974A CN103005339A CN 103005339 A CN103005339 A CN 103005339A CN 2012104629742 A CN2012104629742 A CN 2012104629742A CN 201210462974 A CN201210462974 A CN 201210462974A CN 103005339 A CN103005339 A CN 103005339A
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- wild cabbage
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Abstract
The invention discloses kohlrabi pickles which are prepared by the following raw materials in parts by weight: 300-310 parts of fresh kohlrabi, 4-5 parts of monosodium glutamate, 6-8 parts of red chilli oil, 0.8-1 part of citric acid, 8-10 parts of red chilli oil paste, 18-20 parts of capsicum frutescens, 16-18 parts of salt and 1-2 parts of nutrient extract. The kohlrabi pickles have rich acid aroma and are salty, spicy and crispy; the nutrient extract has no toxic and side effects; and therefore, the kohlrabi pickles have a certain health care effect of health-maintenance dietetic therapy.
Description
Technical field
The present invention relates to wild cabbage processed food field, exactly is a kind of wild cabbage pickles.
Background technology
Wild cabbage belongs to annual or 2 years these plants of sward that Cruciferae (Cruciferae) rape belongs to (Bras-sica), is one of our important vegetables.External in originating in except cabbage mustard, it is littoral that each mutation of wild cabbage all originates from Mediterranean to the North Sea.Just to some extent cultivation of ancient Rome and Greece people before 4000 ~ 4500 years.The material that wild cabbage is applied to the salted ﹠ preserved vegetable field is seldom arranged, and the wild cabbage cure foods lack the health-care effect of health preserving dietotherapy more.
Summary of the invention
The object of the present invention is to provide a kind of wild cabbage pickles with health preserving dietotherapy effect of salty peppery delicious and crisp.
Above-mentioned purpose realizes by following scheme:
A kind of wild cabbage pickles is characterized in that: it is that raw material by following weight parts makes:
Fresh wild cabbage 300-310, monosodium glutamate 4-5, red chili oil 6-8, citric acid 0.8-1, chilli oil thick chilli sauce 8-10, millet green pepper 18-20, salt 16-18, nutrition extract 1-2;
Described nutrition extract is made by the raw material of following weight parts: sealwort 1-2, Chinese cassia tree 2-4, bitter orange flower 3-5, gynostemma pentaphylla 1-2, sponge gourd flower 1-2, root of kudzu vine 1-2, cassia seed 4-6, PORIA ALBA 3-5;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add each raw material gross weight 5-7 water doubly again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
Described a kind of wild cabbage pickles is characterized in that: fresh wild cabbage 300, monosodium glutamate 5, red chili oil 8, citric acid 1, chilli oil thick chilli sauce 10, millet green pepper 20, salt 18, nutrition extract 1.5.
Described a kind of wild cabbage pickles, it is characterized in that: the preparation method may further comprise the steps:
(1) gets by weight fresh wild cabbage, except Lao Ye, cut away root, rinse chopping well;
(2) take food by weight salt, add the suitable quantity of water pickle making again, wild cabbage is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 70-75 hour under 20-30 ℃;
(3) wild cabbage that will pickle and surplus stock mixing are put into altar and are compressed, after 10-15 days and get final product.
Described a kind of wild cabbage pickles is characterized in that: the described wild cabbage of pickling in the operation chopping separates with the lotus leaf layering, and every 12-18 weight portion chopping wild cabbage is one deck.
Described a kind of wild cabbage pickles is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Beneficial effect of the present invention is: acid of the present invention gives off a strong fragrance, salty peppery delicious and crisp.The nutrition extract has no side effect, so that the present invention has the health-care effect of certain health preserving dietotherapy.Use the lotus leaf layering to separate and pickle, so that the present invention has the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo when can not addle.
The specific embodiment
A kind of wild cabbage pickles, it is that raw material by following weight parts (kg) makes:
Fresh wild cabbage 300, monosodium glutamate 5, red chili oil 8, citric acid 1, chilli oil thick chilli sauce 10, millet green pepper 20, salt 18, nutrition extract 1.5.
Described nutrition extract is made by the raw material of following weight parts (kg): sealwort 1, and Chinese cassia tree 2, bitter orange flower 3, gynostemma pentaphylla 2, sponge gourd spends 1, the root of kudzu vine 1, cassia seed 4, PORIA ALBA 4;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add the water of 5 times of each raw material gross weights again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
Described a kind of wild cabbage pickles, the preparation method may further comprise the steps:
(1) gets by weight fresh wild cabbage, except Lao Ye, cut away root, rinse chopping well;
(2) take food by weight salt, add the suitable quantity of water pickle making again, wild cabbage is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 72 hours under 25 ℃;
(3) wild cabbage that will pickle and surplus stock mixing are put into altar and are compressed, after 15 days and get final product.
The described wild cabbage of pickling in the operation chopping separates with the lotus leaf layering, and per 16 weight portion chopping wild cabbages are one deck.
Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 13 minutes.
The present embodiment gained wild cabbage pickles are carried out taste scoring experiment, evaluation through 100 people's mouthfeels and taste, there are 86 people to represent to like the taste of the present embodiment, there are 8 people to represent not like the taste of the present embodiment, all the other 6 people represent that the present embodiment taste is general, as seen, popular high to its mouthfeel of the present embodiment and taste acceptance level.
Claims (5)
1. wild cabbage pickles is characterized in that: it is that raw material by following weight parts makes:
Fresh wild cabbage 300-310, monosodium glutamate 4-5, red chili oil 6-8, citric acid 0.8-1, chilli oil thick chilli sauce 8-10, millet green pepper 18-20, salt 16-18, nutrition extract 1-2;
Described nutrition extract is made by the raw material of following weight parts: sealwort 1-2, Chinese cassia tree 2-4, bitter orange flower 3-5, gynostemma pentaphylla 1-2, sponge gourd flower 1-2, root of kudzu vine 1-2, cassia seed 4-6, PORIA ALBA 3-5;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add each raw material gross weight 5-7 water doubly again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
2. a kind of wild cabbage pickles according to claim 1 is characterized in that: fresh wild cabbage 300, monosodium glutamate 5, red chili oil 8, citric acid 1, chilli oil thick chilli sauce 10, millet green pepper 20, salt 18, nutrition extract 1.5.
3. a kind of wild cabbage pickles according to claim 1, it is characterized in that: the preparation method may further comprise the steps:
Get by weight fresh wild cabbage, except Lao Ye, cut away root, rinse chopping well;
Take food by weight salt, add the suitable quantity of water pickle making again, wild cabbage is put into salt solution compress, salt solution will flood wild cabbage more than 5 centimeters, pickles 70-75 hour under 20-30 ℃;
With wild cabbage and the surplus stock mixing of pickling, put into altar and compress, after 10-15 days and get final product.
4. a kind of wild cabbage pickles according to claim 1 is characterized in that: the described wild cabbage of pickling in the operation chopping separates with the lotus leaf layering, and every 12-18 weight portion chopping wild cabbage is one deck.
5. a kind of wild cabbage pickles according to claim 4 is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462974.2A CN103005339B (en) | 2012-11-16 | 2012-11-16 | Kohlrabi pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462974.2A CN103005339B (en) | 2012-11-16 | 2012-11-16 | Kohlrabi pickles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103005339A true CN103005339A (en) | 2013-04-03 |
| CN103005339B CN103005339B (en) | 2015-01-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210462974.2A Expired - Fee Related CN103005339B (en) | 2012-11-16 | 2012-11-16 | Kohlrabi pickles |
Country Status (1)
| Country | Link |
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| CN (1) | CN103005339B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645405A (en) * | 2018-12-12 | 2019-04-19 | 天津谦德食品股份有限公司 | A kind of wild cabbage pickles formula |
| CN109673987A (en) * | 2018-12-12 | 2019-04-26 | 天津谦德食品股份有限公司 | A kind of vegetables pickles with antihypertensive function |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061852A (en) * | 2006-04-28 | 2007-10-31 | 巩雷雷 | Method of cooking nutritious salted cabbage |
| CN101091538A (en) * | 2006-06-23 | 2007-12-26 | 高明继 | Method for preparing dish of root mustard with dragon's beards |
| KR101076208B1 (en) * | 2011-06-20 | 2011-10-24 | 가나다푸드시스템(주) | Method for preparing anthocyanin kimchi using red cabbage and anthocyanin kimchi prepared by the above method |
| KR101172353B1 (en) * | 2010-04-19 | 2012-08-14 | 조민형 | Diet kimchi and Method for making of the same |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210462974.2A patent/CN103005339B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061852A (en) * | 2006-04-28 | 2007-10-31 | 巩雷雷 | Method of cooking nutritious salted cabbage |
| CN101091538A (en) * | 2006-06-23 | 2007-12-26 | 高明继 | Method for preparing dish of root mustard with dragon's beards |
| KR101172353B1 (en) * | 2010-04-19 | 2012-08-14 | 조민형 | Diet kimchi and Method for making of the same |
| KR101076208B1 (en) * | 2011-06-20 | 2011-10-24 | 가나다푸드시스템(주) | Method for preparing anthocyanin kimchi using red cabbage and anthocyanin kimchi prepared by the above method |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645405A (en) * | 2018-12-12 | 2019-04-19 | 天津谦德食品股份有限公司 | A kind of wild cabbage pickles formula |
| CN109673987A (en) * | 2018-12-12 | 2019-04-26 | 天津谦德食品股份有限公司 | A kind of vegetables pickles with antihypertensive function |
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| Publication number | Publication date |
|---|---|
| CN103005339B (en) | 2015-01-28 |
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