CN103169049A - Pickled cabbage with brassica napobrassica as main raw material and making method thereof - Google Patents

Abstract

The invention relates to pickled cabbage with brassica napobrassica as a main raw material and a making method thereof. The pickled cabbage comprises the components in percentage by weight as follows: 90-95% of brassica napobrassica, 2-4.5% of salt, 0.2-0.4% of pepper, 0.1-0.4% of bamboo leaves, 0.1-0.3% of anise, 0.1-0.2% of myrcia and 0.1-0.2% of cinnamon. The manufacturing method comprises the following steps of: removing root hair of fresh brassica napobrassica collected; naturally cooling; then, washing with water; removing bad parts; adequately stirring with salt, anise, cinnamon, pepper, myrcia and bamboo leaves in proportion; uniformly mixing; placing into a container; and inversely placing a constant temperature hole with flowing water with mouth down for fermenting for 3 months to eat. The pickled cabbage provided by the invention is simple and accessible and low in manufacturing cost. In particular, through hole preservation and constant temperature fermentation, brassica napobrassica pickled cabbage flushed by running water in the hole is less in pollution, better in quality and good in taste.

Description

A kind of sauerkraut take root-mustard as primary raw material and preparation method thereof

Technical field

The invention belongs to food processing field, particularly a kind of sauerkraut take root-mustard as primary raw material and preparation method thereof.

Background technology

Root-mustard, its botanical name be turnip (Brassica napobrassica), Cruciferae, and rape belongs to, the biennial herb plant, take the fleshy root of hypertrophy as major product, because of easily cultivation, output is high, and cauline leaf all can utilize, and China various places are cultivated gradually many.Fleshy root can be stir-fried and eaten, cook and be pickled, and cauline leaf can be made feed.

Traditional root-mustard method for preparing Chinese sauerkraut exists technique simple, the phenomenon such as residual or heavy metals exceeding standard of agriculture.Utilize hole Tibetan method, selected high-quality mountain spring, the apolegamy suitable material is made the root-mustard sauerkraut, can reach effective removal agriculture residual, reduce and heavily belong to the target that exceeds standard, improves mouthfeel.

Summary of the invention

The purpose of this invention is to provide a kind of sauerkraut take root-mustard as primary raw material and preparation method thereof, the method is simple and easy to do and cost of manufacture is low.Especially hide ferment at constant temperature at processing link through the hole, after in the hole, flowing water rinsed, the root-mustard sauerkraut of making polluted less, quality is good, mouthfeel good.

A kind of sauerkraut take root-mustard as primary raw material, its proportion scale is: root-mustard 90-95%, salt 2-4.5%, Chinese prickly ash 0.2-0.4%, leaf of bamboo 0.1-0.4%, anistree 0.1-0.3%, spiceleaf 0.1-0.2%, cassia bark 0.1-0.2%.

A kind of preparation method of the sauerkraut take root-mustard as primary raw material the steps include:

(1) fresh root mustard of gathering is removed coring, naturally dry, remove 40-70% moisture in root-mustard;

The root-mustard that (2) will dry washes, and removes bad rotten part, then removes part moisture with ways such as dryings, and is standby;

(3) with standby root-mustard, fully stir according to the above ratio with salt, anise, cassia bark, Chinese prickly ash, spiceleaf, the leaf of bamboo, and even;

(4) root-mustard that stirs is put into the containers such as pithos, vessel port is upside down in the hole of flowing water down, standing about 3 months time allowed and ferments in the constant temperature of root-mustard in the hole, allowed mobile hole water not stop to rinse the sewage that flows out in the containers such as pithos;

After (5) 3 months, the root-mustard that ferments is taken out, be finished product, edible.

Advantage of the present invention be simple and easy to do and cost of manufacture low.Especially hide ferment at constant temperature through the hole in process, in the hole, flowing water rinses, and the root-mustard sauerkraut of making pollutes less, quality is good, mouthfeel good.

The specific embodiment

The invention provides a kind of sauerkraut take root-mustard as primary raw material and preparation method thereof.

The proportion scale of this root-mustard sauerkraut is: root-mustard 90-95%, salt 2-4.5%, Chinese prickly ash 0.2-0.4%, leaf of bamboo 0.1-0.4%, anistree 0.1-0.3%, spiceleaf 0.1-0.2%, cassia bark 0.1-0.2%.

The preparation method of this root-mustard sauerkraut is as follows:

(1) fresh root mustard of gathering is removed coring, naturally dry, remove 40-70% moisture in root-mustard;

The root-mustard that (2) will dry washes, and removes bad rotten part, then removes part moisture with ways such as dryings, and is standby;

(3) with standby root-mustard, fully stir according to the above ratio with salt, anise, cassia bark, Chinese prickly ash, spiceleaf, the leaf of bamboo, and even;

(4) root-mustard that stirs is put into the containers such as pithos, vessel port is upside down in the hole of flowing water down, standing about 3 months time allowed and ferments in the constant temperature of root-mustard in the hole, allowed mobile hole water not stop to rinse the sewage that flows out in the containers such as pithos;

After (5) 3 months, the root-mustard that ferments is taken out, be finished product, edible.

This root-mustard sauerkraut is hidden ferment at constant temperature through the hole, and after in the hole, flowing water rinsed, the harmful toxic matter content such as heavy metal and nitrite obviously reduced.

This root-mustard sauerkraut as one of raw material, makes the leaf of bamboo quality of sauerkraut better.According to surveying and determination, the leaf of bamboo is rich in trace elements such as " flavones, phenolic acid compound, amino acid, manganese, zinc ".These active ingredients can be removed the activity in vivo oxygen radical, induce the activity of the Antioxidant Enzymes of organism inside, strengthen body anti-stress and anti-fatigue ability, improve memory capability, the process that delays senility etc.In addition, also contain abundant chlorophyll in the leaf of bamboo, antitumor anti-canceration is arranged, prevention cardiovascular disease effect.

Claims (2)

1. sauerkraut take root-mustard as primary raw material, it is characterized in that: the proportion scale of described this sauerkraut is: root-mustard 90-95%, salt 2-4.5%, Chinese prickly ash 0.2-0.4%, leaf of bamboo 0.1-0.4%, anistree 0.1-0.3%, spiceleaf 0.1-0.2%, cassia bark 0.1-0.2%.

2. method for preparing Chinese sauerkraut take root-mustard as primary raw material, it is characterized in that: described method is:

(1) fresh root mustard of gathering is removed coring, naturally dry, remove 40-70% moisture in root-mustard;

The root-mustard that (2) will dry washes, and removes bad rotten part, then removes part moisture with ways such as dryings, and is standby;

(3) with standby root-mustard, fully stir according to the above ratio with salt, anise, cassia bark, Chinese prickly ash, spiceleaf, the leaf of bamboo, and even;

(4) root-mustard that stirs is put into the containers such as pithos, vessel port is upside down in the hole of flowing water down, standing about 3 months time allowed and ferments in the constant temperature of root-mustard in the hole, allowed mobile hole water not stop to rinse the sewage that flows out in the containers such as pithos;

After (5) 3 months, the root-mustard that ferments is taken out, be finished product, edible.