Method for preparing Chinese sauerkraut

A production method and technology of sauerkraut, applied in food preparation, application, food science, etc., can solve problems such as single taste, difficult preservation of fresh potherb mustard, difficulty in meeting cooking needs, etc., and achieve the effect of unique flavor and rich taste

CN102077960AInactive Publication Date: 2011-06-01崔贵府
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2011-06-01
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for preparing a food, in particular to a method for preparing Chinese sauerkraut. Pickling materials comprise the following raw materials in parts by weight: 70-100 parts of potherb mustard, 5-10 parts of wild pepper, 20-50 parts of aniseed, 1-5 parts of cinnamon and 1-5 parts of anisum fruit. The preparation method comprises the following steps: 1, washing and chopping the potherb mustard; 2, placing the wild pepper, aniseed, cinnamon and anisum fruit which are wrapped into a yarn bag, placing the yarn bag in water, boiling on fire for 15-20 minutes, and taking out the yarn bag for spare use; 3, throwing the potherb mustard into a container until the potherb mustard piled in the container is 5-10 centimetres away from the mouth of the container, and pouring the hot water after the wild pepper, aniseed, cinnamon and anisum fruit are boiled into the container until the hot water is 1-2 centimetres higher than the potherb mustard; and 4, sealing the container, and placing the container at the ambient temperature of 20-28 DEG C for 3-10 days, thus the Chinese sauerkraut is obtained. The Chinese sauerkraut prepared by the invention is delicious and flavourful.
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Description

technical field

[0001] The invention relates to a food preparation method, in particular to a sauerkraut preparation method. Background technique

[0002] Potherb mustard is a kind of vegetable that is widely loved by people, and it can be made into a variety of delicious dishes. However, fresh mustard is not easy to preserve, and it is often made into dishes after drying it. The taste is often single, which is difficult to meet cooking needs. There are many ways to pickle potherb mustard, but it is not an easy task to ensure that mustard mustard will not be infected with rot fungus, but also ensure rich taste and full flavor. Contents of the invention

[0003] The object of the present invention is to provide a method for preparing sauerkraut. The potherb mustard prepared by the method can be stored for a long time without decay, and has rich taste and full flavor.

[0004] For realizing above object, technical scheme of the present invention provides a kind of sauerkrau...

Examples

Embodiment 1：70；5；20；1；1； Embodiment 2

[0013] Preparation method: 1. Wash and chop the potherb mustard; 2. Wrap all the pepper, aniseed, cinnamon, and fennel in a gauze bag, put the gauze bag in water, and cook for 15-20 minutes on high heat. Take out the gauze bag for later use; 3. Put the potherb mustard into the container, stack it until it is 5-10cm away from the mouth of the container, pour the hot water for boiling pepper, aniseed, cinnamon, and fennel into the container, and the mustard must be 1-2cm below the surface. . 4. After sealing the container, place it in an ambient temperature of 20-28 degrees Celsius for 3-10 days to become sauerkraut.