CN104905184A - Sour sweet garlic baby cabbage pickles - Google Patents
Sour sweet garlic baby cabbage pickles Download PDFInfo
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- CN104905184A CN104905184A CN201510244813.XA CN201510244813A CN104905184A CN 104905184 A CN104905184 A CN 104905184A CN 201510244813 A CN201510244813 A CN 201510244813A CN 104905184 A CN104905184 A CN 104905184A
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- 240000009239 Tulbaghia violacea Species 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 229940109850 royal jelly Drugs 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 244000241872 Lycium chinense Species 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 244000078782 Brassica arvensis Species 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
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- 239000002002 slurry Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
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- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035922 thirst Effects 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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sour sweet garlic baby cabbage pickles. The sour sweet garlic baby cabbage pickles are prepared from the following raw materials in parts by weight: 300-310 parts of baby cabbages, 40-50 parts of garlic bulbs, 60-70 parts of purple cabbages, 35-40 parts of tomato paste, 45-50 parts of hawthorn fruits, 9-10 parts of freeze-dried powder of royal jelly, 3-4 parts of white vinegar, 2.5-3 parts of barbary wolfberry, 1.5-2 parts of radix puerariae, 1-1.2 parts of gynostemma herb, 10-11 parts of liquor, 1.7-2 parts of five spices powder, 1-1.5 parts of licorice roots, 1-1.2 parts of anise, 26-28 parts of salt and an appropriate amount of water. The baby cabbage pickles disclosed by the invention are sour sweet in mouth feel, have the fragrance of mashed garlic, are good in eating mouth feel, and can increase appetite. In addition, the baby cabbage pickles disclosed by the invention comprise various raw materials, also have the extracting nutrient solutions of Chinese herbal medicines of the barbary wolfberry and the radix puerariae, so that the baby cabbage pickles have the definite efficacies of nourishing liver and kidney and replenishing vital essence to improve eyesight and have good health care effects of health preservation and food therapy.
Description
Technical field
The present invention relates to kimchi foodstuffs manufacture field, mainly the fragrant baby cabbage pickles of a kind of sour-sweet garlic.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.
Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, but conventional Kimchi fragrance be mostly the taste of spice, there is no the pickles of special fruital mouthfeel or flowery odour, and having a lot of people not like this spice taste, this just needs the pickles of various tastes.The raw material of existing pickles only has major ingredient mostly in addition, and not comprehensive nutrition is balanced, needs in pickles raw material, to add plurality of raw materials, to improve nutrition.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.
Baby cabbage is kind of " an extra small Chinese cabbage ", but its potassium content is higher than Chinese cabbage a lot.According to surveying and determination, the potassium about containing 287 milligrams in every hectogram baby cabbage, and the Chinese cabbage of same weight is only containing 130 milligrams, potassium.Potassium is the important element maintaining nervomuscular irritability and normal function, often has the people of taediumvitae to have some baby cabbage more and can have good regulating action.Baby cabbage also helps gastrointestinal peristalsis, and promote defecation, autumn and winter season has some the effect of separating dry diuresis in addition more.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides fragrant baby cabbage pickles of a kind of sour-sweet garlic and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant baby cabbage pickles of a kind of sour-sweet garlic, is characterized in that, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
The preparation method of the fragrant baby cabbage pickles of described a kind of sour-sweet garlic, is characterized in that, comprise the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.
The fruit of Chinese wolfberry, nature and flavor are sweet, flat; Return liver, kidney channel.Have nourishing liver and kidney, effect of benefiting shrewd head.The fruit of Chinese wolfberry contains the required nutriment of abundant carrotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight,
The root of kudzu vine, taste is sweet, pungent, cool in nature.Attach to the lung and stomach meridians.There is relieving muscles to expel heat, promoting eruption, the effect promoted the production of body fluid to quench thirst.
Advantage of the present invention is:
Baby cabbage pickles of the present invention have the mouthfeel of sour-sweet gas, and there is mashed garlic fragrance, eating mouth feel is good, appetite can be increased, the raw material of baby cabbage of the present invention has Suresh Kumar in addition, also has the extraction nutrient solution of the fruit of Chinese wolfberry, these Chinese herbal medicines of the root of kudzu vine, has certain nourishing liver and kidney, effect of benefiting shrewd head, the good health care effect of health preserving dietotherapy.
Detailed description of the invention
The fragrant baby cabbage pickles of a kind of sour-sweet garlic, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
A preparation method for the fragrant baby cabbage pickles of sour-sweet garlic, comprises the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.
Claims (2)
1. the fragrant baby cabbage pickles of sour-sweet garlic, is characterized in that, be made up of the raw material of following weight portion:
Baby cabbage 300-310, garlic 40-50, violet cabbage 60-70, catsup 35-40, haw berry 45-50, royal jelly freeze-dried powder 9-10, light-coloured vinegar 3-4, fruit of Chinese wolfberry 2.5-3, root of kudzu vine 1.5-2, gynostemma pentaphylla 1-1.2, white wine 10-11, five-spice powder 1.7-2, Radix Glycyrrhizae 1-1.5, anise 1-1.2, salt 26-28 and water are appropriate.
2. the preparation method of the fragrant baby cabbage pickles of a kind of sour-sweet garlic according to claim 1, is characterized in that, comprise the following steps:
(1) fruit of Chinese wolfberry, the root of kudzu vine, gynostemma pentaphylla are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after baby cabbage, violet cabbage being cleaned, then they to be cut into slices, and then by the blanching 1 minute in 80 DEG C of-85 DEG C of water of the dish sheet that is cut into, then use a little salt pickled again;
(3) haw berry is added 3-4 water making beating doubly, cross leaching slurries, then boil stewed for slurries heating, stew to boil in process and admix catsup and royal jelly freeze-dried powder, stir, leave standstill cooling;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, Chinese traditional medicine water extract and the step 3 gained material of step 1 is poured into after water boils, stir and pour white wine, light-coloured vinegar, salt again into after 3-5 minute, admix five-spice powder after stirring evenly and be chopped into the garlic of mud, continue to boil, close fire afterwards, be put into thoroughly cooling and form soak;
(5) by Radix Glycyrrhizae, dryly in the present frying pan of anise to fry, take out until overflow fragrance, then bind up with gauze and become spices bag;
(6) by dish sheet wash clean salinity finally pickled for step 2, be filtered dry water again, then put into pickle jar, when being filled to half altar, the spices bag of step 5 is put into altar, then continue dress, till when 2 cun, distance altar mouth, and with bamboo chip, the dish sheet of device is compressed, finally again the soak of step 4 is injected in pickle jar, until flood dish sheet, finally cover tightly sealing of lid sealing, then by In Shade for pickle jar fermentation 5-7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244813.XA CN104905184A (en) | 2015-05-14 | 2015-05-14 | Sour sweet garlic baby cabbage pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244813.XA CN104905184A (en) | 2015-05-14 | 2015-05-14 | Sour sweet garlic baby cabbage pickles |
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| CN104905184A true CN104905184A (en) | 2015-09-16 |
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| CN201510244813.XA Withdrawn CN104905184A (en) | 2015-05-14 | 2015-05-14 | Sour sweet garlic baby cabbage pickles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
| CN106235162A (en) * | 2016-08-30 | 2016-12-21 | 孙东兰 | A kind of purple cabbage acid |
| CN106820003A (en) * | 2016-12-15 | 2017-06-13 | 南陵县玉竹协会 | A kind of mustard local flavor appetizing pickles |
| CN110800951A (en) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | Selenium-rich nourishing pickled vegetables |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2015
- 2015-05-14 CN CN201510244813.XA patent/CN104905184A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
| CN106235162A (en) * | 2016-08-30 | 2016-12-21 | 孙东兰 | A kind of purple cabbage acid |
| CN106820003A (en) * | 2016-12-15 | 2017-06-13 | 南陵县玉竹协会 | A kind of mustard local flavor appetizing pickles |
| CN110800951A (en) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | Selenium-rich nourishing pickled vegetables |
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Application publication date: 20150916 |