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Spicy pickled Chinese cabbage and preparation method thereof

A sauerkraut and spicy technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of not enough appetizers, not full enough taste, troublesome operation, etc., to achieve industrial mass production, rich and full taste, and scientific design Effect

Inactive Publication Date: 2019-01-11
四川道泉老坛酸菜股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it takes a long time to cook hot and sour sauerkraut, the operation is cumbersome, and the taste is different due to the production conditions and operators. Especially when going out, it is very uncomfortable to eat this delicious side dish. convenient
In the prior art, spicy sauerkraut is made as a convenient way to carry and store. However, there are still shortcomings such as not full enough mouthfeel, not appetizing enough to increase appetite, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] A preparation method of spicy sauerkraut, comprising the following steps:

[0014] (1) Material preparation: Put the sauerkraut into the altar for secondary fermentation, then pick up the sauerkraut and cut it into strips of 12-16mm×30-60mm. Then desalinate until the salt content of sauerkraut is 1.7-2.5%. It should be noted that, in this embodiment, the sauerkraut is desalinated for no more than 5 minutes to control the amount of sauerkraut entering the altar. Press the water again until the water content of the sauerkraut is 20-25%, so as to obtain the pretreated sauerkraut. Dice the garlic and pickled ginger to a size of 2-3mm×2-3mm to obtain pretreated garlic and pretreated pickled ginger. Remove the stalks and handles from the green peppers, wash them and dice them to a size of 3-5mm×3-5mm to obtain pretreated green peppers. Put the four-grade rapeseed oil into the pot and heat it to 220-240°C, further to 230°C, turn off the heat and stir to remove the smoke for ...

Embodiment 1

[0029] The present embodiment provides a kind of preparation method of spicy sauerkraut, comprises the following steps:

[0030](1) Material preparation: Put the sauerkraut into the altar for secondary fermentation, then pick up the sauerkraut and cut it into 12mm×30mm strips, then desalinate the sauerkraut until the salt content is 1.7%, and then press the water until the water content of the sauerkraut is 20%. Obtain pre-treated sauerkraut; dice the garlic and pickled ginger to a size of 2mm×2mm to obtain pre-treated garlic and pre-treated pickled ginger; remove the stalks and handles of the green peppers, clean them and dice them to a size of 3mm×3mm to obtain Pretreat green peppers; heat the four-grade rapeseed oil in a pot to 220°C, turn off the heat and stir to remove smoke for 11 minutes, and remove the pot to obtain pretreated four-grade rapeseed oil; Heat the seed oil to 118°C, add peppercorns and green peppercorns, and fry for 9 minutes while stirring; continue to he...

Embodiment 2

[0032] The present embodiment provides a kind of preparation method of spicy sauerkraut, comprises the following steps:

[0033] (1) Material preparation: Put the sauerkraut into the altar for secondary fermentation, then pick up the sauerkraut and cut it into strips of 16mm×60mm, then desalinate the sauerkraut until the salt content is 2.5%, and then press the water until the water content of the sauerkraut is 25%. Obtain pre-treated sauerkraut; dice the garlic and pickled ginger to a size of 3mm×3mm to obtain pre-treated garlic and pre-treated pickled ginger; remove the stalks and stems of green peppers, clean them and dice them to a size of 5mm×5mm to obtain Pretreat green peppers; heat the four-grade rapeseed oil in a pot to 240°C, turn off the heat and stir to remove smoke for 13 minutes, and remove the pot to obtain pretreated four-grade rapeseed oil; Heat the seed oil to 122°C, add peppercorns and green peppercorns, and fry for 11 minutes while stirring; continue to hea...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and provides spicy pickled Chinese cabbage and a preparation method thereof. The preparation method comprises the following steps of (1) preparing materials; (2) preparing Daokou chili oil; (3) preparing glutinous rice cake-like chili; (4) conducting frying; and (5) conducting stirring. The preparation method is scientific in designand is very suitable for industrial large-scale production; the prepared spicy pickled Chinese cabbage can be spicier and tastier, sour and pleasant, the taste can be plumpier, the taste buds of eaters can be greatly stimulated, and the appetite can be increased. The spicy pickled Chinese cabbage is prepared through the preparation method of the spicy pickled Chinese cabbage. The spicy pickled Chinese cabbage is prepared through the preparation method provided by the invention, the spicy pickled Chinese cabbage is unique in flavor, spicier and tastier, sour and pleasant, the taste is crisp andrefreshing, the taste bud can be fully mobilized, and the spicy pickled Chinese cabbage is a high-quality selection of a delicious dish.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spicy sauerkraut and a preparation method thereof. Background technique [0002] Spicy sauerkraut is a very home-cooked meal. It has a crisp and full taste, is easy to appetize, and can increase appetite, so it is widely loved by people. However, it takes a long time to cook hot and sour sauerkraut, the operation is cumbersome, and the taste is different due to the production conditions and operators. Especially when going out, it is very uncomfortable to eat this delicious side dish. convenient. In the prior art, spicy sauerkraut is made to be easy to carry and store. However, there are still shortcomings such as not full enough mouthfeel, not appetizing enough to increase appetite. Contents of the invention [0003] In view of the above-mentioned deficiencies in the prior art, the first purpose of the present invention is to provide a preparation metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23L19/20A23V2200/14
Inventor 周后成
Owner 四川道泉老坛酸菜股份有限公司