Preparation method for Chinese sauerkraut

A vegetable and water technology, applied in food preparation, application, food science, etc., can solve the problems of unfavorable large-scale production and promotion, restricting the promotion of healthy food, etc., and achieve the effect of saving production labor costs, reducing production costs, and rich nutrition

Inactive Publication Date: 2014-02-19
广西远邻集团食品有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional preparation method of sauerkraut is more casual and only suitable for families and small workshops. It is not conducive to large-scale production and promotion, and requires a lot of experience from producers, which limits the promotion of this healthy food.

Method used

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  • Preparation method for Chinese sauerkraut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: fresh vegetables 50kg

[0023] Pick fresh vegetables in the farmland and concentrate them for backup, weighing and recording. Remove the outer layer of yellow leaves and damaged leaves, wash them carefully, and drain; spread the washed vegetables on the straw to dry for 1 day, remove 60% of the water, and let the vegetables absorb the fragrance of the straw; collect The dried vegetables are chopped into thin strips with a cutting machine, and the crushed leaves are hand-kneaded, rubbed back and forth between the palms to make them soft, squeeze out the water, and further remove the moisture of the vegetables, and put them into a vacuum enamel tank, while filling the tank Compress the exhaust, seal the tank for fermentation, control the fermentation temperature at 25~27°C, remove the water in the tank every two days under vacuum, and control the vacuum degree at 0.04~0.06MPa. After 7 days of fermentation, unseal the tank. Add 500g of salt, mix evenly, and...

Embodiment 2

[0025] Raw materials: fresh vegetables 50kg

[0026] Pick fresh vegetables in the farmland and concentrate them for backup, weighing and recording. Remove the outer layer of yellow leaves and damaged leaves, wash them carefully, and drain; spread the washed vegetables on the straw to dry for 2 days, remove 70% of the water, and let the vegetables absorb the fragrance of the straw; collect The dried vegetables are chopped into thin strips with a cutting machine, and the crushed leaves are hand-kneaded, rubbed back and forth between the palms to make them soft, squeeze out the water, and further remove the moisture of the vegetables, and put them into a vacuum enamel tank, while filling the tank Compress the exhaust, add a small amount of Chinese prickly ash or star anise at intervals while the vegetables are in the can, seal the can for fermentation, control the fermentation temperature at 28~30°C, remove the water in the can under vacuum every two days, and control the vacuum ...

Embodiment 3

[0028] Raw materials: fresh vegetables 50kg

[0029] Pick fresh vegetables in the farmland and concentrate them for backup, weighing and recording. Remove the outer layer of yellow leaves and damaged leaves, wash them carefully, and drain; spread the washed vegetables on the straw to dry for 1.5 days, remove 65% of the water, and let the vegetables absorb the fragrance of the straw; collect The dried vegetables are chopped into thin strips with a cutting machine, and the crushed leaves are hand-kneaded, rubbed back and forth between the palms to make them soft, squeeze out the water, and further remove the moisture of the vegetables, and put them into a vacuum enamel tank, while filling the tank Compress and exhaust, seal the tank for fermentation, control the fermentation temperature at 26~28°C, remove the moisture in the tank every three days under vacuum, control the vacuum degree at 0.05~0.07MPa, and unseal the tank after 10 days of fermentation. Add 1000g of salt, mix ev...

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Abstract

The invention discloses a preparation method for Chinese sauerkraut. The method comprises the following steps: using fresh vegetables as raw materials, sorting, selecting, cleaning up, then drying to remove 60-70% of moisture, cutting the fresh vegetables into fragments, kneading and rubbing to remove a majority of residual moisture in vegetables, filling the vegetables into a vacuum enamel can while compressing to exhaust, sealing the can for fermentation, removing moisture in the can under the vacuum state periodically, stopping sealing the can after the fermentation for 7-15 days, adding salt, uniformly mixing the salt with the vegetables, so as to obtain the final product. The method is scientific and reasonable and facilitates large-scale production, besides, the preparation technology is excellent in stability, and the prepared Chinese sauerkraut is excellent in mouthfeeling and stable in quality; the Chinese sauerkraut prepared by adopting the method is nutrient-rich, delicious in taste, sour, appetizing and tasty, and promotes the secretion of saliva or body fluid, thereby being a green food suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a preparation method of zested vegetables. Background technique [0002] Zhacai, also known as sauerkraut, is an earthen traditional side dish. Zhacai is an important type of pickled food with a long history. In the south, it is often eaten at home. It is usually used to deliver porridge, sometimes rice, or as a side dish of home-cooked dishes, such as sauerkraut fried beef, sauerkraut fried Large intestines and pickled fish are all favorite dishes of the people. In the era of "melons and vegetables", almost every household made Zhacai for consumption, especially in rural areas. There has been a popular saying among the people: "Don't eat sour for three days, and walk to beat Chuanchuan". [0003] Zhacai is generally made with green vegetables, cabbage, and beans. It has a unique flavor, light and refreshing, appetizing and stimulating. It contains a lot of vitami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 戚茂伟
Owner 广西远邻集团食品有限责任公司
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