CN103027263A - Method for producing pickled vegetable product - Google Patents
Method for producing pickled vegetable product Download PDFInfo
- Publication number
- CN103027263A CN103027263A CN2011103055568A CN201110305556A CN103027263A CN 103027263 A CN103027263 A CN 103027263A CN 2011103055568 A CN2011103055568 A CN 2011103055568A CN 201110305556 A CN201110305556 A CN 201110305556A CN 103027263 A CN103027263 A CN 103027263A
- Authority
- CN
- China
- Prior art keywords
- water
- cabbages
- pickles
- paste
- preserved radish
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 240000007124 Brassica oleracea Species 0.000 abstract 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 description 23
- 241000220259 Raphanus Species 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 6
- 241000208293 Capsicum Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000201976 Polycarpon Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for producing a pickled vegetable product. The method is characterized by comprising the following steps of: 1) soaking preserved radish strips and pepper leaves in worm water; 2) pickling cabbages in saline water, sun-drying the cabbages, and then cleaning the cabbages with hot water; 3) pouring water into malt yeast powder, putting the mixture on a sieve, and putting glutinous rice flour into the screened malt yeast water to prepare a paste; and 4) putting the glutinous rice paste, chili powder, shallot, garlic and soy sauce fish into the preserved radish strips, the pepper leaves and the cabbages, mixing, and then sprinkling whole sesames.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of production method of salted vegetable product.
Background technology
Along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.Often can attempt in daily life different diet styles, Pickles its distinctive taste and preparation method has attracted liking of a lot of young people.Pickles are a kind of just foods that vegetables can preserve after fermentation for a long time.In the past, the Korean passes the winter and can prepare a large amount of pickles replacement fresh vegetables, deals with the winter that does not have fresh vegetables.It has become the most basic pickles on Korea S's dining table now, and the pickles taste of developing has kind more than 100.Pickles also can be made the primary raw material of pickles soup, pickles thin pancake, Fried Rice with Pickled Vegetables, pickles hand-pulled noodles.Be the taste that makes pickles be born and make new advances.The kind of pickles roughly is divided into: whole sauerkraut, infused cucumber, radish pickles, pickled radish piece, pickled radish, radish sheet Chinese cabbage, and especially at little food in summer, very tasty and refreshing.Have Victoria to give birth to many Seed Camp Raising such as plain C, Calcium nutritious all containing in the pickles, and wherein salted vegetables are the preserved radish strip that dries autumn and the Chinese cabbage leaf pickles mixed with seasoning matter such as paprika, glutinous rice paste, the dips pickles of holding concurrently that mix.。
Summary of the invention
The preparation method who the purpose of this invention is to provide Korea S's salted vegetables of pure taste.
The object of the present invention is achieved like this: a kind of production method of salted vegetable product is characterized in that comprising following steps:
1) dried preserved radish strip and capsicum leaf are steeped in warm water;
2) Chinese cabbage is salted down with salt solution, dry rear clean with hot water;
3) pouring in the pitching yeasts powder is placed on the sieve, and puts sticky rice powder and do paste in the pitching yeasts water of sieve;
4) in dried preserved radish strip, capsicum leaf, Chinese cabbage, put the glutinous rice paste, spread whole sesame after paprika, green onion, garlic, soy sauce fish mix.
Concrete raw material is as follows: dried preserved radish strip 500g, Chinese cabbage leaf 1Kg, capsicum leaf 500g, 2 glasss of pitching yeasts, 2 glasss of glutinous rice pastes, 2 glasss of paprikas, 1/4 glass of green onion, 1/4 glass of garlic, 2 glasss of sauce Embankment fishes, whole sesame 3 strockles.
Pickles are nutritious, and are specific as follows:
1. pickles produce antibacterial action along with fermentation.Be inhibited under the effect of the lactic acid bacteria that the effect of harmful bacteria produces during the fermentation, and the lactic acid bacteria that produces tart flavour with the maturation of outstanding fermentation, not only make pickles have more delicious food, can also suppress other bacterium in the intestines, prevent abnormal fermentation, suppress germ.
2. in addition, when pickles can also prevent too to absorb meat or acid food, the acid poisoning that causes because of the acidification of blood.The main material that uses in pickles all contains many moisture.Therefore, the composition of nutrient seems fewer, but lactic acid bacteria has the breeding that suppresses intestinal toxic bacterium, purifies the effect of stomach.
3. pickles also help the prevention of adult diseases, and the prevention of obesity, hypertension, diabetes, cancer in digestive system is also produced effect.
4. the pickles class cooperates to purify the effect of stomach and intestine because of the Complex of the juice of greengrocery and salt etc. in addition.Pickles promote the protein in the stomach and intestine to be decomposed into the secretion of stomach cardia, and make the histogram of microorganism in the intestines be tending towards normalization.
The specific embodiment
Below in conjunction with concrete example the present invention is described further, but the present invention is not limited to this specific examples.Embodiment 1 production method of the present invention comprises following steps:
A kind of production method of salted vegetable product is characterized in that comprising following steps:
1) dried preserved radish strip and capsicum leaf are steeped in warm water;
2) Chinese cabbage is salted down with salt solution, dry rear clean with hot water;
3) pouring in the pitching yeasts powder is placed on the sieve, and puts sticky rice powder and do paste in the pitching yeasts water of sieve;
4) in dried preserved radish strip, capsicum leaf, Chinese cabbage, put the glutinous rice paste, spread whole sesame after paprika, green onion, garlic, soy sauce fish mix.
Concrete raw material is as follows: dried preserved radish strip 500g, Chinese cabbage leaf 1Kg, capsicum leaf 500g, 2 glasss of pitching yeasts, 2 glasss of glutinous rice pastes, 2 glasss of paprikas, 1/4 glass of green onion, 1/4 glass of garlic, 2 glasss of sauce Embankment fishes, whole sesame 3 strockles.
Claims (1)
1. the production method of a salted vegetable product is characterized in that comprising following steps:
1) dried preserved radish strip and capsicum leaf are steeped in warm water;
2) Chinese cabbage is salted down with salt solution, dry rear clean with hot water;
3) pouring in the pitching yeasts powder is placed on the sieve, and puts sticky rice powder and do paste in the pitching yeasts water of sieve;
4) in dried preserved radish strip, capsicum leaf, Chinese cabbage, put the glutinous rice paste, spread whole sesame after paprika, green onion, garlic, soy sauce fish mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103055568A CN103027263A (en) | 2011-10-10 | 2011-10-10 | Method for producing pickled vegetable product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103055568A CN103027263A (en) | 2011-10-10 | 2011-10-10 | Method for producing pickled vegetable product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027263A true CN103027263A (en) | 2013-04-10 |
Family
ID=48015084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103055568A Pending CN103027263A (en) | 2011-10-10 | 2011-10-10 | Method for producing pickled vegetable product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103027263A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932130A (en) * | 2014-04-02 | 2014-07-23 | 李志良 | Production process for soy-preserved radish |
| CN105962207A (en) * | 2016-03-04 | 2016-09-28 | 龙岩学院 | A processing method of radish leaf sour pickles |
| CN107865361A (en) * | 2017-12-08 | 2018-04-03 | 周起行 | A kind of long shelf-life pickles radish |
-
2011
- 2011-10-10 CN CN2011103055568A patent/CN103027263A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932130A (en) * | 2014-04-02 | 2014-07-23 | 李志良 | Production process for soy-preserved radish |
| CN105962207A (en) * | 2016-03-04 | 2016-09-28 | 龙岩学院 | A processing method of radish leaf sour pickles |
| CN107865361A (en) * | 2017-12-08 | 2018-04-03 | 周起行 | A kind of long shelf-life pickles radish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130410 |