Pickled cabbage product and pickling method thereof

A technology for pickled products and cabbage, which is applied to food ingredients, food ingredients as taste improvers, climate change adaptation and other directions, can solve problems such as affecting the original taste of cabbage, affecting the development of cabbage food, and low edible value, etc. Achieve the effect of improving marinating efficiency, enhancing edible value, and reducing the impact of taste

Inactive Publication Date: 2016-11-09
张阳康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Household pickled cabbage pickled products or bagged cabbage pickled products produced by food factories mostly affect the original taste of the cabbage due to the combination of too many food materials when pickled, and only the sourness

Method used

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  • Pickled cabbage product and pickling method thereof

Examples

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Effect test

Embodiment 1

[0029] A pickled cabbage product, the formula of the pickled cabbage product is as follows: 100 parts of cabbage, 20-30 parts of salt, 5-8 parts of balsamic vinegar, 5-10 parts of parsley, 5-8 parts of ginger slices, 10-15 parts of white sugar, 100 parts of the first kimchi water, the first kimchi water is composed of water, balsamic vinegar, sesame oil, and salt in a ratio of 100:3:1:2, 5 parts of pepper powder, and 5 parts of chili powder , the chili noodles are ground from multicolored peppers, 5-8 parts of sharp peppers, 2-4 parts of citric acid solution, the mass content of citric acid in the citric acid solution is 20-30%, 30 parts of Flammulina velutipes, and 20 parts of two kimchi water, the second kimchi water is composed of water, soy sauce, sugar, and salt according to the ratio of 100:2:2:2, 5-10 parts of bean paste, 3-5 parts of peanut paste, the peanut The puree is banana-peanut puree, and the ratio of peanuts to bananas in the peanut puree is 2:1.

[0030] The ...

Embodiment 2

[0042] A pickled cabbage product, the formula of the pickled cabbage product is as follows: 100 parts of cabbage, 20-30 parts of salt, 5-8 parts of balsamic vinegar, 5-10 parts of parsley, 5-8 parts of ginger slices, 10-15 parts of white sugar, 100 parts of the first pickle water, the first pickle water is composed of water, balsamic vinegar, sesame oil, and salt in a ratio of 100:3:1:2, 6 parts of pepper powder, and 10 parts of chili powder , the chili noodles are ground from multicolored peppers, 5-8 parts of sharp peppers, 2-4 parts of citric acid solution, the mass content of citric acid in the citric acid solution is 20-30%, 40 parts of Flammulina velutipes, and 25 parts of two kimchi water, the second kimchi water is composed of water, soy sauce, sugar, and salt according to the ratio of 100:2:2:2, 5-10 parts of bean paste, 3-5 parts of peanut paste, the peanut The puree is banana-peanut puree, and the ratio of peanuts to bananas in the peanut puree is 2:1.

[0043] The...

Embodiment 3

[0055] A pickled cabbage product, the formula of the pickled cabbage product is as follows: 100 parts of cabbage, 20-30 parts of salt, 5-8 parts of balsamic vinegar, 5-10 parts of parsley, 5-8 parts of ginger slices, 10-15 parts of white sugar, 100 parts of the first pickle water, the first pickle water is composed of water, balsamic vinegar, sesame oil, and salt in a ratio of 100:3:1:2, 8 parts of pepper powder, and 15 parts of chili powder , the chili noodles are ground from multicolored peppers, 5-8 parts of sharp peppers, 2-4 parts of citric acid solution, the mass content of citric acid in the citric acid solution is 20-30%, 50 parts of Flammulina velutipes, and 30 parts of two kimchi water, the second kimchi water is composed of water, soy sauce, sugar, and salt according to the ratio of 100:2:2:2, 5-10 parts of bean paste, 3-5 parts of peanut paste, the peanut The puree is banana-peanut puree, and the ratio of peanuts to bananas in the peanut puree is 2:1.

[0056] The...

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Abstract

The invention discloses a pickled cabbage product. Ingredients of the pickled cabbage product include: 100-120 parts of cabbage, 20-30 parts of salt, 5-8 parts of spiced vinegar, 5-10 parts of coriander, 5-8 parts of ginger slices, 10-15 parts of sugar, 100-120 parts of first pickling liquid, 5-8 parts of ground pepper, 5-15 parts of chili powder, 5-8 parts of chill pepper, 2-4 parts of citric acid liquid, 30-50 parts of Flammulina velutipes, 20-30 parts of second pickling liquid, 5-10 parts of thick broad-bean sauce, and 3-5 parts of peanut butter. As Flammulina velutipes is taken as an ingredient for pickling cabbage and is smoothened by the peanut butter, the pickled cabbage product is not only crisp and tasty but added with silky and spiced flavor, and has a clear layering sour and hot taste which is improved by coriander, and further has high edible value which is increased with adding of Flammulina velutipes.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a pickled cabbage product. Simultaneously, the invention also relates to a method for pickling pickled cabbage. Background technique [0002] Household pickled cabbage pickled products or bagged cabbage pickled products produced by food factories mostly affect the original taste of the cabbage due to the combination of too many food materials when pickled, and only the sourness can be reflected during pickling. Crisp and refreshing taste, single taste, and its own edible value is also slightly lower simultaneously, which has influenced the development of cabbage food, and can not satisfy the requirements of modern society to the taste of cabbage. Contents of the invention [0003] The purpose of the present invention is to solve the shortcoming that exists in the prior art, and propose a kind of pickled cabbage product. [0004] To achieve the above object, the ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/00A23L25/00A23L31/00
CPCA23V2002/00A23V2200/16A23V2250/032Y02A40/90
Inventor 张阳康
Owner 张阳康
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