Chinese sauerkraut manufacturing method

A production method and technology of sauerkraut, applied in the fields of food science, application, food ingredients, etc., can solve the problems of uncleanness, unsanitary treatment, insufficient chewiness, etc., and achieve the effects of simple process steps, safe and hygienic design, and reasonable design.

Inactive Publication Date: 2017-07-21
李玉权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing sauerkraut production methods add a large amount of food additives, which is not only unhygienic but also unclean, and the sauerkraut produced has a dead vegetable taste, insufficient chewiness, and poor mouthfeel

Method used

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Embodiment Construction

[0028] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0029] A kind of preparation method of sauerkraut, the preparation method concrete steps of this sauerkraut are as follows:

[0030] S1: Purchase materials, purchase fresh and tender vegetables in the market as raw materials for sauerkraut;

[0031] S2: Screening, screening the green vegetables purchased in S1, cleaning up the mud and grass on the surface, and removing the bad dead leaves at the same time, keeping the fresh and tender parts for later use;

[0032] S3: Cleaning pretreatment, pick off the green vegetables screened in S2 one by one for cleaning, while keeping the temperature of the cleaning water at 10°C...

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Abstract

The invention discloses a Chinese sauerkraut manufacturing method. The method specifically includes the first step of material purchasing, the second step of screening, the third step of washing and preprocessing, the fourth step of utensil selection, the fifth step of blanching, the sixth step of secondary cleaning and jar entering, the seventh step of feeding, the eighth step of jar sealing, the ninth step of fermentation, the tenth step of detection, the eleventh step of Chinese sauerkraut tearing and airing, and the twelfth step of Chinese sauerkraut storage. The Chinese sauerkraut manufacturing method is strictly controlled, selected green vegetables are tender and fresh materials, free of food additives, clean, hygienic and harmless to human bodies, the pH value of Chinese sauerkraut is 4.5-5, the acidity is moderate, and the pickled Chinese sauerkraut is pure in taste and does not has the raw vegetable taste which is always called the rotten vegetable taste; the pickled Chinese sauerkraut is chewy, short in fiber, soft, easy to chew and not likely to get stuck between teeth. The Chinese sauerkraut manufacturing method is simple in step, has the advantages of being reasonable in design, safe, hygienic and the like, and can be widely applied and popularized.

Description

technical field [0001] The invention relates to the field of making sauerkraut, in particular to a method for making sauerkraut. Background technique [0002] Pickled cabbage, known as zū (zū) in ancient times, has its name in "Zhou Li". The "Qi Min Yao Shu" of the Northern Wei Dynasty introduced in detail the various methods that our ancestors used to pickle sauerkraut with raw materials such as cabbage (called Siong in ancient times). The original intention of making sauerkraut is to prolong the shelf life of vegetables. In the "Book of Songs", there is a description that "there is a hut in the middle field, and there are melons in the battlefield. They are peeled and scalloped, and they are presented to the emperor". Today's sauerkraut, it can be seen that the history of Chinese sauerkraut is quite long. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2250/1614
Inventor 李玉权
Owner 李玉权
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