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Processing process of spicy cabbage product

A processing technology, technology of spicy cabbage, applied in the field of processing technology of spicy cabbage products, to achieve the effect of purifying the stomach and intestines

Inactive Publication Date: 2015-03-25
TIANJIN BINGANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large amount of sodium and chlorine are contained in the manufacturing process, which can cause high blood pressure, kidney disease, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production method of the present invention includes the following steps:

[0022] A method for producing spicy cabbage products, which is characterized by comprising the following steps:

[0023] ⑴ Chinese cabbage raw materials: select Chinese cabbage that is big, solid, and non-deteriorating; cut in half and clean;

[0024] ⑵Pretreatment: 200pm sodium hypochlorite sterilization for 5 minutes; remove the cabbage heart, machine cut into strips with a width of 3cm, and clean with a blast-type vegetable washer;

[0025] ⑶Salted: Choose 100kg of cabbage that meets the specifications, prepare the cabbage and salt in an amount of 100:5 by weight, and inject 200kg of brine with a concentration of 3%.

[0026] ⑷ Mild dehydration: 200pm sodium hypochlorite sterilization for 5 minutes; cleaning, dehydration with a dehydrator for 60 seconds;

[0027] ⑸ Seasoning sauce configuration: 21% Korean hot sauce, 6% sugar, 3% sesame oil, 15% water, 1% ripe sesame seeds, 12% Honmirin, 12% K-won so...

Embodiment 2

[0033] The production method of the present invention includes the following steps:

[0034] A method for producing spicy cabbage products, which is characterized by comprising the following steps:

[0035] ⑴ Chinese cabbage raw materials: select the large, solid, non-roted Chinese cabbage produced in that year; cut in half and wash;

[0036] ⑵Pretreatment: 200pm sodium hypochlorite sterilization for 5 minutes; remove the cabbage heart, machine cut into strips with a width of 3cm, and clean with a blast-type vegetable washer;

[0037] ⑶Salted: Choose 100kg of raw cabbage that meets the specifications, prepare the cabbage and salt in an amount of 100:10 by weight, and inject 200kg of brine with a concentration of 3%.

[0038] ⑷ Mild dehydration: 200pm sodium hypochlorite sterilization for 5 minutes; cleaning, dehydration with a dehydrator for 60 seconds;

[0039] ⑸ Seasoning sauce configuration: 21% Korean hot sauce, 6% sugar, 3% sesame oil, 15% water, 1% ripe sesame seeds, 12% Honmirin, ...

Embodiment 3

[0045] The production method of the present invention includes the following steps:

[0046] A method for producing spicy cabbage products, which is characterized by comprising the following steps:

[0047] ⑴ Chinese cabbage raw materials: select Chinese cabbage that is big, solid, and non-deteriorating; cut in half and clean;

[0048] ⑵Pretreatment: 200pm sodium hypochlorite sterilization for 5 minutes; remove the cabbage heart, machine cut into strips with a width of 3cm, and clean with a blast-type vegetable washer;

[0049] ⑶Salted: select 100kg of raw cabbage that meets the specifications, prepare the cabbage and salt in an amount of 100:15 by weight, and inject 200kg of brine with a concentration of 3%.

[0050] ⑷ Mild dehydration: 200pm sodium hypochlorite sterilization for 5 minutes; cleaning, dehydration with a dehydrator for 60 seconds;

[0051] ⑸ Seasoning sauce configuration: 21% Korean hot sauce, 6% sugar, 3% sesame oil, 15% water, 1% ripe sesame seeds, 12% Honmirin, 12% K-w...

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Abstract

The invention provides a processing process of a spicy cabbage product. The processing process comprises the following steps: selecting present-year cabbages which have large sizes, are solid and do not rot and go bad; cutting the cabbages in half and washing; sterilizing with 200pm sodium hypochlorite for 5 minutes; removing core parts of cabbages and cutting the cabbages without the cores into strips being 3cm wide by a machine; washing the cabbages by an air blowing type vegetable washing machine; selecting raw materials meeting the specification, scattering refined salt being about 10% of the weight of the cabbages, and injecting 3% salt water being 20% of the weight of the cabbages; sterilizing with the 200pm sodium hypochlorite for 5 minutes; washing and dehydrating for 60 seconds by using a dehydrating machine; stirring the dehydrated raw materials and flavoring sauce in a ratio of 4 to 1; and metering and canning every 293g-295g of the mixed raw materials. The pickled vegetables have abundant nutrition and have an antibacterial effect along fermentation; furthermore, the pickled vegetables can prevent acid poisoning caused by acidification of blood due to eating of excessive meat or acidic foods; the pickled vegetables also can be used for preventing adult diseases and also have the effect of preventing obesity, hypertension, diabetes mellitus and digestive system cancers; and furthermore, the pickled vegetables also have the effect of clearing stomachs and intestines due to the compounding of juice of the vegetables, the refined salt and the like.

Description

Technical field [0001] The invention relates to the field of food, in particular to a processing technology of spicy cabbage products. Background technique [0002] With the continuous improvement of people's living standards, people's pursuit of diversification, quality and nutrition of diet is also constantly improving. Different eating styles are often tried in daily life. Korean kimchi has attracted the love of many young people with its unique taste and production methods. Kimchi is a kind of light food that can be kept for a long time after fermentation of vegetables. Especially in summer snacks, very refreshing. Kimchi is rich in nutrients and contains vitamin C, calcium and other nutrients. Spicy cabbage is not only a favorite food of Koreans, but also a world-wide healthy fermented food. It contains a large amount of vitamins and inorganic substances. Leuconostoc organic acid and other organic acids promote the reproduction of beneficial microorganisms in the intestin...

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 杨亚夫
Owner TIANJIN BINGANG FOOD CO LTD
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