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Preparation method of organic spicy cabbages

The technology of spicy kohlrabi and kohlrabi is applied in the directions of food ingredients as taste improver, food science, application, etc., can solve the problems of single salt taste, unsatisfactory taste, etc., and achieve the effects of good taste, easy eating and simple preparation process

Pending Publication Date: 2020-02-18
杨秀梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of preparation method of organic spicy kohlrabi, to solve the traditional kohlrabi mentioned in the above-mentioned background technology is generally single pickled salt water and form, this traditional kohlrabi only has the mouthfeel of salt, some manufacturers use The ready-to-eat products produced in bags are put on the market. Although this production method provides convenience for diners, the single salty taste cannot meet the needs of the current market development and people's lives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing organic spicy kohlrabi, comprising the steps of:

[0024] S1. Ingredients: 500 parts of pickled kohlrabi, 250 parts of fresh shredded pork, 150 parts of vegetable oil, 50 parts of chili powder, 10 parts of chopped green onion, 10 parts of pepper powder, 10 parts of white sesame, 4 parts of salt, 8 parts of monosodium glutamate;

[0025] S2, preprocessing:

[0026] (1) processing kohlrabi

[0027] Cut the marinated kohlrabi into shredded cabbage of uniform size, and then wash the shredded cabbage with warm water to remove the surface salt. When cleaning, squeeze the water in the shredded cabbage Squeeze out to reduce the water carried in the shredded cabbage, and then drain the water for later use;

[0028] (2) Processing fresh shredded pork

[0029] Put the shredded meat in the container, then add clean water to cover the shredded meat, then use the smell to refine and decompose the fishy smell and harmful substances in the shredded meat that a...

Embodiment 2

[0033] S1. Ingredients: 550 parts of pickled kohlrabi, 280 parts of fresh shredded pork, 160 parts of vegetable oil, 55 parts of chili powder, 13 parts of chopped green onion, 11 parts of pepper powder, 111 parts of white sesame, 5 parts of table salt, and 9 parts of monosodium glutamate;

[0034] S2, preprocessing:

[0035] (1) processing kohlrabi

[0036] Cut the marinated kohlrabi into evenly sized shredded cabbage, and then wash the shredded cabbage with warm water to remove the surface salt. When cleaning, you can squeeze out the water carried in the shredded cabbage. out, reduce the water carried in the shredded cabbage, and then drain the water for later use;

[0037] (2) Processing fresh shredded pork

[0038] Put the shredded meat in the container, then add clean water to cover the shredded meat, then use the smell to refine and decompose the fishy smell and harmful substances in the shredded meat that are harmful to the human body, and finally put the shredded pork...

Embodiment 3

[0042] S1. Ingredients: 580 parts of pickled kohlrabi, 290 parts of fresh shredded pork, 170 parts of vegetable oil, 58 parts of chili powder, 13 parts of chopped green onion, 11 parts of pepper powder, 11 parts of white sesame, 5 parts of table salt, and 9 parts of monosodium glutamate;

[0043] S2, preprocessing:

[0044] (1) processing kohlrabi

[0045] Cut the marinated kohlrabi into evenly sized shredded cabbage, and then wash the shredded cabbage with warm water to remove the surface salt. When cleaning, you can squeeze out the water carried in the shredded cabbage. out, reduce the water carried in the shredded cabbage, and then drain the water for later use;

[0046] (2) Processing fresh shredded pork

[0047] Put the shredded meat in the container, then add clean water to cover the shredded meat, then use the smell to refine and decompose the fishy smell and harmful substances in the shredded meat that are harmful to the human body, and finally put the shredded pork ...

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PUM

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Abstract

The invention discloses a preparation method of organic spicy cabbages. The preparation method comprises the following steps of S1, preparing materials of 500-600 parts of preserved cabbages, 250-300parts of fresh shredded meat, 150-180 parts of vegetable oil, 50-60 parts of chili powder, 10-15 parts of chopped green onions, 10-12 parts of pricklyash peel powder, 10-12 parts of white sesame seeds, 4-6 parts of table salt and 8-10 parts of monosodium glutamate. The shredded meat is added to spicy cabbages, so that the cabbages are rich in definite protein and fat and conform to requirements ofmodern people for foods; the shredded meat is pretreated through ozone, so that fishy smell and hazardous substances in the shredded meat can be removed, the situation that the quality of the spicy cabbages is influenced by the shredded meat can be avoided, and the spicy cabbages are good in mouth feel; and the preparation technology is simple, and the produced spicy cabbages are good in mouth feel, spicy, fresh, fragrant, capable of stimulating the appetite and being eaten with rice, and convenient to eat.

Description

technical field [0001] The invention relates to the technical field related to food production, in particular to a method for preparing organic spicy kohlrabi. Background technique [0002] Kohlrabi is an annual or biennial plant. It is a variety of mustard greens that produce fat roots. It is commonly known as mustard head. Kohlrabi is rich in vitamin C, minerals, sugars and proteins, and has high nutritional value. Kohlrabi itself has a strong mustard taste , The quality of fresh food is not good, it is suitable for eating after pickling, it has a special umami taste and fragrance after pickling, it can be eaten alone or as a side dish. [0003] However, traditional kohlrabi is generally salted in a single salt water, and this traditional kohlrabi has only a salty mouthfeel. Some manufacturers adopt the bagging method to produce ready-to-eat products and put them into the market. Although this production method provides diners with It is convenient, but the single taste o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L13/00A23L5/20
CPCA23L19/20A23L13/00A23L5/27A23V2002/00A23V2200/14A23V2250/128
Inventor 杨秀梅
Owner 杨秀梅