Fruit-flavoured type pickle and production method for same

A production method and fruit-flavored technology, applied in the field of fruity-flavored sauerkraut and its production, can solve the problems that orange-red cabbage is not widely known and used, and achieve the effects of maintaining flavor and nutritional content, reducing food hazards, and convenient storage

Inactive Publication Date: 2014-12-24
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the nutritional value of orange-red cabbage is relatively high, but orange-red cabbage is not widely known and used by people, and the beneficial effects of orange-red cabbage are in urgent need of development

Method used

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Embodiment 1

[0019] A fruit-flavored sauerkraut, characterized in that it includes orange-red cabbage, wine-making fruit, and pickling ingredients, wherein, in terms of weight percentages, the weight percentage of orange-red cabbage is 75%-85%, and the weight percentage of wine-making fruit is 10% %-25%, the percentage by weight of the pickling ingredients is 4%-9%, the wine-making fruit is one or more of grapes, grapes, blueberries, and peaches, and in the pickling ingredients, 50% refined salt 20 parts of rock sugar, 15 parts of Chinese prickly ash, 15 parts of aniseed.

[0020] The steps of its production method are:

[0021] Step 1. According to the percentage by weight, select high-quality orange red cabbage, remove the roots and sides, put it in the sun to dry naturally, remove the foreign material and dry leaves, soak in water, wash, squeeze out the excess of the cleaned orange red cabbage For moisture, dry with warm air at 50-70°C for 5-8 minutes, neatly stack them in a pick...

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PUM

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Abstract

The invention discloses a fruit-flavoured type pickle. The fruit-flavoured type pickle comprises orange-heart cabbage, wine-making fruits and pickling accessories, wherein in percentage by weight, the percentage by weight of orange-heart cabbage is 75-85%, the percentage by weight of wine-making fruits is 10-25%, the percentage by weight of pickling accessories is 4-9%; the wine-making fruits are one or more of vitis amurensis, grape, blueberry and nectarine; the pickling accessories comprise 50 parts of refined salt, 20 parts of crystal sugar, 15 parts of pepper, and 15 parts of aniseed. The fruit-flavoured type pickle disclosed by the invention is formed by pickling the orange-heart cabbage, and high in nutritive value; the carotene content of the orange-heart cabbage is 4.5 times than that of common cabbage, the vitamin C content thereof is 1.8 times than that of common cabbage, and the sugar content thereof is 3.5 times than that of common cabbage. Fruit wines with various tastes are added for pickling, thus a sterilization role is played, and various tastes are added.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fruit-flavored sauerkraut and a preparation method thereof. Background technique [0002] Sauerkraut is one of the world's three major pickled vegetables. It is made of fresh vegetables through certain processing methods to make them have a certain sour taste, sour flavor and mellow, light and refreshing. Containing preservatives and pigments, it is a green and natural healthy food. Sauerkraut has the advantages of easy production, beautiful flavor, convenient eating, and unlimited seasons. Sauerkraut is not only a good accompaniment to meals, but also has health benefits. Sauerkraut is rich in dietary fiber, which can improve gastrointestinal digestion; it contains a large amount of vitamin C and L-lactic acid bacteria, which are easily absorbed and utilized by the human body, while nitrates cannot be reduced to nitrites under the action of lactic acid, so they have anti-cancer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20Y02A40/90
Inventor 安娜孟凡忠
Owner HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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