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Crisp fragrant pickled Chinese cabbages and processing method

A processing method and technology of pickling cabbage, applied in food science and other fields, to achieve the effect of changing eating methods, eating healthy, and simple production process

Inactive Publication Date: 2016-02-17
MAANSHAN JUNJUN FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention will solve is the problem of storage and quality preservation of existing folk cabbage pickled vegetables products,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one : A kind of crispy and fragrant pickled cabbage formula of the present invention: 100 parts of cabbage, 3 parts of edible salt, 1 part of fresh red pepper, 0.8 part of ginger, 2 parts of orange peel, 3 parts of lemon peel, are made by following process:

[0018] (1) material selection: when the low temperature enters winter, select equal-length cabbage with green stalks and white tender leaves without yellow and rotten leaves, fresh, and no damage by diseases and insect pests as raw material;

[0019] (2) Cleaning: Remove the roots and yellow leaves of the cabbage, wash them, hang them in the air, filter them, and blow them half dry;

[0020] (3) Ingredients processing: remove the stems and seeds of the red pepper, wash and cut into pieces, wash and peel the ginger and cut into pieces, wash and chop the orange peel and lemon peel, chop the red pepper into pieces and ginger Mix the two together with an appropriate amount of salt and set aside;

[0021] ...

Embodiment 2

[0023] Embodiment two : A kind of crispy and fragrant pickled cabbage formula of the present invention: 100 parts of cabbage, 3.5 parts of edible salt, 1.5 parts of fresh red pepper, 1 part of ginger, 3 parts of orange peel, 2 parts of lemon peel, are made by following process:

[0024] (1) material selection: when the low temperature enters winter, select equal-length cabbage with green stalks and white tender leaves without yellow and rotten leaves, fresh, and no damage by diseases and insect pests as raw material;

[0025] (2) Cleaning: Remove the roots and yellow leaves of the cabbage, wash them, hang them in the air, filter them, and blow them half dry;

[0026] (3) Ingredients processing: remove the stems and seeds of the red pepper, wash and cut into pieces, wash and peel the ginger and cut into pieces, wash and chop the orange peel and lemon peel, chop the red pepper into pieces and ginger Mix the two together with an appropriate amount of salt and set aside;

[002...

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PUM

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Abstract

The invention discloses a processing method of crisp fragrant pickled Chinese cabbages. The processing method comprises the steps of material selecting, cleaning, ingredient preparing, pickling, subpackaging, sterilizing and the like, and finally the crisp fragrant pickled Chinese cabbages which are fresh and delicious in taste, crisp and tender in mouthfeel, capable of being eaten as pickled vegetables, put into chicken, duck and goose meat to be stewed and eaten through cold mixing and convenient to carry are obtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to crispy and fragrant pickled cabbage and a processing method thereof. Background technique [0002] Cabbage is one of the vegetables richest in vitamins and minerals. It provides material conditions to ensure the physiological needs of the body and helps to enhance the body’s immunity; cabbage contains more carotene than beans, tomatoes, and melons, and There is also rich vitamin C, which can promote the metabolism of skin cells after entering the human body, prevent rough skin and pigmentation, make the skin bright and clean, and delay aging. [0003] Pickled cabbage is popular in a few areas in southern my country. Every household in Anhui is an indispensable pickle, especially around Dangtu Ma'anshan in Wuhu. Pickled cabbage is an eight-treasure dish that is prepared every year before the New Year's Eve. The main ingredient in the dish is called "fried and passed on vegetables". ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH