Preparation method of preserved Chinese cabbage

A technology for preserved cabbage and cabbage, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unsatisfactory health care effect, vacancy of preserved fruit products, lack of nutritional components, etc., and achieves rich variety and content, and increases flower color and taste. delicious effect

Active Publication Date: 2014-01-01
宁夏天瑞产业集团现代农业有限公司
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of preserved fruits currently on the market, but most of them are preserved fruits of the fruit class. They are generally made by simple syrup cooking. The method is single, the taste is sweet and greasy, and the nutritional components are few. Preserved fruit products are relatively vacant

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of preserved cabbage, comprising the steps of:

[0034] 1) Material selection: select mature cabbage with thick fleshy stems, remove the roots and old leaves, and wash;

[0035] 2) Puncture: Use a steel needle plate to puncture the cabbage stem from the outside to the inside, with a hole density of 29 pcs / cm 2， , the length of the steel needle is 3mm, and the diameter of the steel needle is 0.15mm;

[0036] 3) Cleaning: Submerge the punctured cabbage stems in clear water, wash them with water with an ultrasonic frequency of 100 MHz and a sound intensity of 15 W / L, take them out after 10 minutes and drain the water;

[0037] 4) Cut into pieces: cut the cleaned cabbage stems into 1.2cm×5cm strips;

[0038] 5) hardening: put the cut cabbage stems in 0.15% CaCl 2 Soak and harden in aqueous solution for 5 hours, then rinse with water until there is no bitterness, remove and drain;

[0039] 6) Impregnation: The hardened and cleaned cabbage stems are i...

Embodiment 2

[0055] A preparation method of preserved cabbage, comprising the steps of:

[0056] 1) Material selection: select mature cabbage with thick fleshy stems, remove the roots and old leaves, and wash;

[0057] 2) Puncture: Use a steel needle plate to puncture the cabbage stem from the outside to the inside, with a hole density of 19 pcs / cm 2， , the length of the steel needle is 2.5mm, and the diameter of the steel needle is 0.12mm;

[0058] 3) Cleaning: Submerge the punctured cabbage stems in clear water, wash them with water with an ultrasonic frequency of 150 MHz and a sound intensity of 10 W / L, take them out after 10 minutes and drain the water;

[0059] 4) Cut into pieces: cut the cleaned cabbage stems into 2cm×2cm blocks;

[0060] 5) hardening: put the cut cabbage stems in 0.15% CaCl 2 Soak and harden in aqueous solution for 4 hours, then rinse with water until there is no bitterness, remove and drain;

[0061]6) Impregnation: The hardened and cleaned cabbage stems are su...

Embodiment 3

[0077] A preparation method of preserved cabbage, comprising the steps of:

[0078] 1) Material selection: select mature cabbage with thick fleshy stems, remove the roots and old leaves, and wash;

[0079] 2) Puncture: Use a steel needle plate to puncture the cabbage stem from the outside to the inside, with a hole density of 39 pcs / cm 2， , the length of the steel needle is 2mm, and the diameter of the steel needle is 0.10mm;

[0080] 3) Cleaning: Submerge the punctured cabbage stems in clear water, wash them with water with an ultrasonic frequency of 150 MHz and a sound intensity of 20 W / L, take them out after 10 minutes and drain the water;

[0081] 4) Cut into pieces: cut the cleaned cabbage stems into 2cm×2cm blocks;

[0082] 5) hardening: put the cut cabbage stems in 0.15% CaCl 2 After soaking and hardening in the aqueous solution for 6 hours, rinse with clean water until there is no bitterness, remove and drain;

[0083] 6) Impregnation: The hardened and cleaned cabb...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of preserved Chinese cabbage, belonging to the technical field of food processing. The preparation method of the preserved Chinese cabbage comprises the steps of selecting a material, pricking, cleaning, cutting into pieces, hardening, soaking, cooking, soaking for a second time, drying, metering and packaging, wherein the bone soup raw material comprises one or more of pig bones or pork, beef bones or beef and the like. According to the preparation method disclosed by the invention, the preserved fruit is soaked in the bone soup, and the obtained preserved Chinese cabbage is delicious in taste, bright, transparent and convenient to eat, so that the blank of preserved vegetable products on the market can be filled up, the varieties of the preserved fruits can be increased, the types of the preserved fruit products are diversified, and the consumers can conveniently select in various aspects; furthermore, on the basis that the original nutritive value of Chinese cabbages is reversed, the nutrient substances such as a great deal of calcium and ossein in the bone soup enter the preserved fruit by soaking, so that the types and the content of the nutrient substances in the preserved Chinese cabbage are greatly enriched; the leisure preserved vegetable which is delicious in taste and has the functions of effectively preventing rarefaction of bone and constipation, delaying senescence, nourishing yin and nourishing blood can be provided for the consumers and is suitable for being eaten for a long time.

Description

technical field [0001] The invention relates to a preparation method of preserved cabbage, which belongs to the technical field of food processing. Background technique [0002] Preserved fruit is a traditional food in my country with a long history. Preserved fruit is a food made from fruits and other main processes such as peeling, pitting, boiling in sugar water, soaking, drying, and packaging. It is bright and transparent, dry on the surface, slightly sticky, and has a water content of less than 20%. There are many kinds of preserved fruits, and the famous traditional products include preserved apples, preserved apricots, preserved pears, preserved peaches, preserved Taiping fruits, green plums, hawthorn slices, and fruit peels. [0003] In winter in northern my country, cabbage is one of the indispensable vegetables on the table, so there is a saying that "winter cabbage is as beautiful as bamboo shoots". Cabbage has high nutritional value, contains a large amount of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 陈燕李伟张磊
Owner 宁夏天瑞产业集团现代农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap