Lung moistening and clearing pickled Chinese cabbage and production method thereof
A production method and lung-clearing technology are applied in the field of moistening lung-clearing lung-clearing sauerkraut and its production field, which can solve the problems that orange-red cabbage is not widely known and used, etc., and achieve the effects of inhibiting the reproduction of spoilage bacteria, increasing the degree of sourness, and increasing nutrition. Effect
Inactive Publication Date: 2014-12-24
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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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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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] A sauerkraut for nourishing the lungs and clearing the lungs, characterized in that it includes orange-red heart cabbage, side dishes for food supplements, and pickled seasoning, wherein, in terms of weight percentage, the weight percentage of orange-red heart cabbage is 70%-80%, and the weight percentage for food supplement side dishes is 12%-22%, and the percentage by weight of the pickling seasoning is 6%-8%. Among the food tonic side dishes, there are 18 parts of celery, 12 parts of apple, 10 parts of cucumber, 8 parts of kelp, 8 parts of pear, and 6 parts of tomato. In the described pickling seasoning, 65 parts of refined salt, 5 parts of white wine, 15 parts of honey, 5 parts of Chinese prickly ash, 10 parts of aniseed.
[0023] The steps of its production method are:
[0024] 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 d...
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The invention discloses a lung moistening and clearing pickled Chinese cabbage. The lung moistening and clearing pickled Chinese cabbage is characterized by comprising the following materials in parts by percentage: 70%-80% of cabbages with orange cores, 12%-22% of garnishes for dietetic invigoration and 6%-8% of pickling seasonings; the garnishes for dietetic invigoration include the following materials in parts by weight: 18 parts of celery, 12 parts of apples, 10 parts of cucumbers, 8 parts of kelp, 8 parts of pears and 6 parts of tomatoes; the pickling seasonings include the following materials in parts by weight: 65 parts of refined salt, 5 parts of wine, 15 parts of honey, 5 parts of peppers and 10 parts of aniseed. The lung moistening and clearing pickled Chinese cabbage has various effects on moistening and clearing lungs and the like for long-term consumption.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a sauerkraut for moistening the lungs and clearing the lungs and a production method thereof. Background technique [0002] In our diet, sauerkraut can be an appetizer, side dish, or used as a seasoning to make dishes. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, etc. The taste and style of sauerkraut in different regions are also different. . The common people often say "sauerkraut" generally refers to the general term for all kinds of sauerkraut made from green vegetables or cabbage. [0003] Sauerkraut is a favorite food of the Chinese. Every year in autumn, when cabbage, green vegetables and radishes are harvested, every family will choose the right time to pickle the sauerkraut for winter consumption. The whole operation process is required to be carried out in an oil-free, flour-free and sterile state. After b...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L19/20A23L33/10A23L33/15A23V2002/00A23V2200/314A23V2250/708A23V2250/211Y02A40/90
Inventor 安娜孟凡忠
Owner HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP