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Preparation method of pickled spicy Chinese cabbages

The technology of spicy cabbage and cabbage is applied in the field of preparation of spicy cabbage, which can solve the problems of long preparation period, low nutrient content and single taste, and achieve the effects of aseptic and harmless preparation period, short preparation period and bright color.

Inactive Publication Date: 2016-10-26
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickles and pickles generally have a strong taste and contain a large amount of nitrous acid, anti-corrosion and pigments that are harmful to the human body. At present, many pickled products are sold on the market, but their nutritional content is low, and there are problems of single taste and long preparation cycle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of spicy cabbage, the preparation steps are:

[0025] (1) Primary cleaning of raw materials: carry out pesticide residue detection on raw materials, select cabbage without rot and deterioration, insect bites, insect eggs and other diseases and insect pests, and put the selected cabbage into a sink filled with clear water for initial washing;

[0026] (2) Half-planing to remove the core: After each cabbage is half-planed, remove the hard roots at the bottom;

[0027] (3) Secondary cleaning of raw materials: Two stainless steel tanks are used to clean the raw materials twice. When cleaning, the leaves are unfolded for cleaning to remove sand, stones, insects and other sundries mixed in the leaves;

[0028] (4) Cutting: Use a slicer to cut, and the cut size is 2.5cm to 3.0cm long;

[0029] (5) Sterilization: use sodium hypochlorite for sterilization, the concentration of sterilizing water is 200-300ppm, when the concentration of sterilizing water is l...

Embodiment 2

[0039] A preparation method of spicy cabbage, the preparation steps are:

[0040] (1) Primary cleaning of raw materials: carry out pesticide residue detection on raw materials, select cabbage without rot and deterioration, insect bites, insect eggs and other diseases and insect pests, and put the selected cabbage into a sink filled with clear water for initial washing;

[0041] (2) Half-planing to remove the core: After each cabbage is half-planed, remove the hard roots at the bottom;

[0042] (3) Secondary cleaning of raw materials: Two stainless steel tanks are used to clean the raw materials twice. When cleaning, the leaves are unfolded for cleaning to remove sand, stones, insects and other sundries mixed in the leaves;

[0043] (4) Cutting: Use a slicer to cut, and the cut size is 2.5cm to 3.0cm long;

[0044] (5) Sterilization: use sodium hypochlorite for sterilization, the concentration of sterilizing water is 200-300ppm, when the concentration of sterilizing water is l...

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PUM

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Abstract

The invention discloses a preparation method of pickled spicy Chinese cabbages. The preparation method of the pickled spicy Chinese cabbages comprises the following steps: (1), washing the raw materials for a first time; (2), carrying out semi-plane so as to remove cores of the materials; (3) washing the core-removed materials for a second time; (4), cutting off the washed materials; (5), carrying out sterilization; (6), clearly washing the sterilized materials; (7) carrying out salt-marinating; (8),carrying out stirring; (9), sterilizing the salt-marinated materials; (10), carrying out washing, selecting and stirring so as to perform mixing; (11), weighing the mixture, packing the weighed mixture in bottles, wiping the bottle openings, sprinkling ethanol onto the bottle openings, and screwing the caps; (12), carrying out showering so as to wash the bottles, and carrying out drying; and (13), carrying out storage by performing refrigeration. The pickled spicy Chinese cabbages prepared by the preparation method is low in cost, high in material qualities, short in preparation cycles, sterile, free of harmful additives, bright in color and luster, as well as aromatic, crispy and delicious in taste.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of spicy cabbage. Background technique [0002] With the continuous improvement of people's living standards, people's pursuit of diversification, high-quality and nutritious diet is also constantly improving. They often try different dietary styles in daily life. Korean kimchi attracts people with its unique taste and production methods. It is loved by many people. Kimchi is a kind of instant food that can be preserved for a long time after vegetables are fermented. Because many fresh fruits and vegetables have limited storage time, they will lose a lot of nutrients and lose their original flavor and taste after being made into dry products. , which limits the development and commercial value of dry products, but making fresh fruits and vegetables into pickles not only satisfies the requirement of convenient use, but also avoids the problem that fresh fruits and vegetabl...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 杨亚夫
Owner TIANJIN QIANDE FOOD