Health Chinese sauerkraut and production method thereof
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A production method and sauerkraut technology, applied in the direction of bacteria used in food preparation, food preparation, food science, etc., can solve the problems that orange and red cabbage are not widely known and used, and achieve the suppression of the reproduction of spoilage bacteria and short processing line , help digestion effect
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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
[0021] A health-care sauerkraut and a production method thereof, characterized in that it comprises orange-red cabbage, side dishes, and pickling ingredients, wherein, in terms of weight percentage, the weight percentage of orange-red cabbage is 65%-75%, and the weight percentage of side vegetables is 18% %-30%, the percentage by weight of the marinated ingredients is 5%-8%. 6 parts of fat, 6 parts of dodder, 5 parts of rose, and 5 parts of woody fragrance. Among the marinated ingredients, 45 parts of refined salt, 10 parts of white wine, 7 parts of rock sugar, 7 parts of sucrose, 5 parts of pepper powder, and 5 parts of aniseed share.
[0022] The steps of its production method are:
[0023] Step 1. Select high-quality orange red cabbage according to the weight percentage, remove the roots and sides, expose to the sun until it becomes soft, remove the foreign material, soak in salt water, and sterilize. The sterilized orange red cabbage Wash and put it in a cooking po...
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Abstract
The invention provides health Chinese sauerkraut and a production method thereof. The health Chinese sauerkraut is prepared through the following components in percentage by weight: 65 to 75% of reddish-orange-core cabbage, 18 to 30% of supporting vegetables, and salting seasoning. The production method comprises the following steps: 1, selecting reddish-orange-core cabbage, soaking, stewing, sterilizing, stewing, and quickly cooling; 2, selecting supporting vegetables, cleaning and removing foreign matters, and sterilizing and mixing; 3, placing the supporting vegetables into the reddish-orange-core cabbage, transferring into a tank, and adding the salting seasoning; 4, adding vitamin C and lactic acid bacteria; 5, compacting, salting, moving out, cutting into silks, sterilizing and bagging. The health Chinese sauerkraut has a plurality of functions after long-term eating, such as eliminating cold to stop pain, removing cardiopyrexia for tranquilization, nourishing Yin and moistening lung, clearing away heat and toxic materials, strengthening tendons and bones, and tonifying stomach and promoting fluid.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a health-care sauerkraut and a production 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 eff...
Claims
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