Pickled cabbage sauce and preparation method thereof

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.

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...

AI Technical Summary

Problems solved by technology

[0003] But above-mentioned these traditional potherb products can't satisfy people's needs for multi-taste, multi-mouthfeel

And above-mentioned traditional pickled vegetables product also has the deficiency that kind, taste are single more

In addition, due to the existence of potherb in the process of processing as a whole or a long section, the fermentation is not complete and it is easy to swell the bag or secondary fermentation, which seriously affects the stability of product quality and shortens the shelf life. There is a report of using pickled cabbage to make pickled cabbage sauce