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Pickles salted by Chinese cabbages
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A technology of Chinese cabbage and pickles, applied in food preparation, application, food science, etc., can solve the problems of nutrition loss in Chinese cabbage and pickles, and achieve the effect of soft color, delicious taste and tangy aroma
Inactive Publication Date: 2010-03-24
孙进华
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Problems solved by technology
[0005] The purpose of the present invention is to solve the problem of serious nutritional loss of existing Chinese cabbage pickles, and to provide a Chinese cabbage pickles with comprehensive nutrition, color, flavor and taste
Method used
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Embodiment 1
[0020] The pickled vegetables made from Chinese cabbage are pickled by conventional methods using the following ratio of raw materials (catties)
[0041] Wherein, spices adopt following raw material to prepare according to conventional method:
[0042] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.
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Abstract
The invention relates to pickles salted by Chinese cabbages, which is characterized by comprising the following raw materials in parts by weight: 85-95 parts of Chinese cabbages, 5-7 parts of salt, 1-3 parts of granulated sugar, 1-5 parts of soy sauce, 5-10 parts of cooking wine, 1-3 parts of sesame oil, 1-2 parts of white vinegar, 1-3 parts of chili powder, 1-3 parts of edible oil, 0.1-1 part ofgourmet powder, 0.01-0.05 part of pepper and 0.1-0.3 part of spice. The pickles salted by the Chinese cabbages in the invention has soft color, sharp aroma, and delicious, fresh and crisp taste, preserves nutrient components of the Chinese cabbages which are good for human body, and is a good item to be eaten together with rice or bread, or to be eaten independently or to be eaten as a sidedish.
Description
technical field [0001] The invention relates to a pickle prepared by pickling Chinese cabbage, which belongs to the field of food processing. Background technique [0002] Cabbage is a native vegetable in my country and has a long history of cultivation. According to textual research, the cabbage seeds found in the original village site of Banpo in Xi'an during the Neolithic Age in my country are about 6,000 to 7,000 years ago. Records show that in the Central Plains more than 3,000 years ago, the use of fen (Manqing, mustard, and cabbage) and fei (radish) has been very common. In the Qin and Han Dynasties, this kind of womb cabbage, which tastes clean and sweet, was differentiated from "Feng"; "Wu Lu" in the Three Kingdoms period (3rd century A.D.) has a record of "Lu Xun urging people to grow bean womb". The "Book of Qi" in the Southern Qi Dynasty (fifth century A.D.) has a description that "Yeliu Wangjian set up food, and the dish (cabbage) is nothing more than scorpion ...
Claims
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