Pickled cabbage sauce and preparation method thereof

A technology for pickled cabbage and pickled cabbage, which is applied in food preparation, multi-step food processing, food heat treatment and other directions, can solve the problems of variety, single taste, secondary fermentation, easy to expand bags, etc., to achieve crisp and delicious taste and fresh color. Yellow, slightly sour taste

CN103549376AInactive Publication Date: 2014-02-05NINGBO YINFA GREEN FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2014-02-05
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses pickled cabbage sauce. The pickled cabbage sauce is characterized by being prepared from the following components by weight percent: 50-60% of pickled cabbage grains, 5%-10% of onion, 5%-10% of garlic, 4%-8% of fresh ginger, 5%-10% of fermented soya bean sauce, 2%-4% of pepper, 3%-5% of edible salt, 1%-2% of aginomoto and 5%-12% of vegetable oil. The invention also discloses a preparation method of the pickled cabbage sauce. The pickled cabbage sauce provided by the invention has the advantages of thorough fermentation, difficulty in bag swelling, unique flavor and good mouthfeel.
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Description

technical field

[0001] The invention relates to the technical field of food materials, in particular to pickled cabbage sauce and a preparation method thereof. Background technique

[0002] Because pickled cabbage itself contains carotene, amino acids and a lot of edible cellulose, it can be used to whet the appetite and help digestion. Among them, the aroma of amino acids produced by protein decomposition is the main one. There are as many as 14 kinds of amino acids in pickled cabbage. Different types of amino acids produce different balms, thus forming a unique flavor of pickled cabbage. Therefore, pickled cabbage becomes a class of food that is often eaten in people's lives. At present, in the processing field of pickled vegetables on the market, they are all made by using traditional techniques. They are ready-to-eat pickled pickled vegetables that are convenient to eat, or usually based on pickled vegetables and fried with various auxiliary materials according to the n...

Examples

Embodiment Construction

[0020] The present invention is described in further detail below through specific examples, but the present invention is not limited only to the following examples. Example:

[0021] The onions, garlic, ginger, etc. involved in the embodiments of the present invention are commercially available fresh products; fermented soya bean sauce is, for example, the golden lion fermented soya bean produced by Beijing Ershang Jinshi Longmen Food Co., Ltd.

[0022] The salinity measurement of the present invention is carried out using a salinity meter, such as a commercially available BEC portable salinity meter.

[0023] 1. Preparation of pickled cabbage granules: selection, cleaning, cutting and separation of raw materials: remove yellow leaves and impurities from pickled pickled cabbage, wash with a vegetable washing machine, cut off vegetable roots, chop, desalt, and squeeze: pickled pickled cabbage is cut Make it into a size of about 3-5mm, repeat twice, wash and desalinate with a ...