Plateau Chinese sauerkraut and preparation method thereof

A technology of sauerkraut and plateau, applied in the field of sauerkraut, can solve the problems of not being able to meet the spicy taste that young people like to eat, and the taste of sauerkraut is single, and achieve the effect of improving market sales potential, avoiding a single taste, and having a sweet and mellow taste.

Inactive Publication Date: 2020-04-17
张有明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a plateau sauerkraut and a preparation method thereof, which has the advantages of being hot and sour and palatable, and solves the disadvantage of single taste of sauerkraut, which only has the crisp and sour taste of common sauerkraut. However, it cannot meet the problem that the existing young people like spicy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A plateau sauerkraut, comprising the following raw materials in proportions by weight: 60 parts of round root vegetables, 40 parts of brine, 2 parts of salt, 2 parts of garlic, 1 part of sugar, 0.5 parts of pepper powder, 0.5 parts of fennel powder, and 1 part of star anise powder 15 parts of liqueur, 10 parts of rapeseed oil, 5 parts of peppercorns and 5 parts of pepper.

[0026] Another technical problem to be solved by the present invention is to provide a kind of preparation method of plateau sauerkraut, comprising the following steps:

[0027] 1) Put 60 parts of root vegetables into clean water to clean them, remove the dirt and yellow leaves on them and wash them, and then lay 60 parts of root vegetables on a net tray one by one, and dry them in a cool and dry place ;

[0028] 2) Put 60 parts of the root vegetables washed in step 1) layer by layer in the traditional earthenware pot 1. It is required to lay 60 parts of the root vegetables on one layer and 2 parts ...

Embodiment 2

[0034] A plateau sauerkraut, comprising the following raw materials in parts by weight: 90 parts of round root vegetables, 70 parts of brine, 6 parts of salt, 5 parts of garlic, 1.5 parts of sugar, 1.25 parts of pepper powder, 1.25 parts of fennel powder, 1.5 parts of star anise powder 17.5 parts of sweet wine, 12.5 parts of rapeseed oil, 7.5 parts of Zanthoxylum bungeanum and 7.5 parts of pepper.

[0035] Another technical problem to be solved by the present invention is to provide a kind of preparation method of plateau sauerkraut, comprising the following steps:

[0036]1) Put 90 parts of root vegetables into clean water for cleaning, remove the dirt and yellow leaves on them and wash them, and then lay 90 parts of root vegetables on a net tray one by one, and dry them in a cool and dry place ;

[0037] 2) Put 90 parts of the root vegetables washed in step 1) layer by layer in the traditional earthenware pot 1. It is required to lay 90 parts of the root vegetables on one l...

Embodiment 3

[0043] A plateau sauerkraut, comprising the following raw materials in proportions by weight: 120 parts of round root vegetables, 100 parts of brine, 10 parts of salt, 8 parts of garlic, 2 parts of sugar, 1 part of pepper powder, 1 part of fennel powder, 2 parts of star anise powder 20 parts of sweet wine, 15 parts of rapeseed oil, 10 parts of Zanthoxylum bungeanum and 10 parts of pepper.

[0044] Another technical problem to be solved by the present invention is to provide a kind of preparation method of plateau sauerkraut, comprising the following steps:

[0045] 1) Put 120 parts of root vegetables into clean water for cleaning, remove the dirt and yellow leaves on them and wash them, and then lay 120 parts of root vegetables on a grid tray one by one, and dry them in a cool and dry place ;

[0046] 2) Put 120 parts of the root vegetables washed in step 1) layer by layer in the traditional earthenware pot 1. It is required to lay 120 parts of the root vegetables on one laye...

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PUM

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Abstract

The invention relates to the technical field of Chinese sauerkraut, and further discloses a plateau Chinese sauerkraut comprising the following raw materials in parts by weight: 60-120 parts of mustard roots, 40-100 parts of brine, 2-10 parts of table salt, 2-8 parts of garlic bulbs, 1-2 parts of sugar, 0.5-1 part of Chinese prickly ash powder, 0.5-1 part of fennel powder, 1-2 parts of star aniseed powder, 15-20 parts of sweet wine, 10-15 parts of rapeseed oil, 5-10 parts of pepper grains and 5-10 parts of chili. The invention discloses a preparation method of the plateau Chinese sauerkraut. According to the preparation method, sweet wine is added in the preparation process of the plateau Chinese sauerkraut; the taste is fragrant, sweet and mellow, the sour, sweet and palatable mouthfeel of the plateau Chinese sauerkraut can be effectively improved; rapeseed oil, Chinese prickly ash grains and chilies are used for stir-frying; obtaining chili oil, chili is soaked with water and chopped, the chopped chili with the prepared chili oil are mixed and stirred, and at last mixing with prepared pickled Chinese mustard strips is carried out, thereby enhancing the pungency degree of the pickled Chinese mustard strips, enabling the pickled Chinese mustard strips to have better mouthfeel and rich sour, sweet and spicy mouthfeel, achieving the goal of rich and non-single mouthfeel of plateau Chinese sauerkraut, and conforming to the love of young people.

Description

technical field [0001] The invention relates to the technical field of sauerkraut, in particular to plateau sauerkraut and a preparation method thereof. Background technique [0002] Sauerkraut is a kind of pickled cabbage that exists in some areas of China and Germany. It was called 菹 in ancient times, and it was famous in "Zhou Li". of various methods. [0003] Sauerkraut can be an appetizer and side dish in our diet, and it can also be used as a seasoning to make dishes. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut and German sauerkraut. The taste styles of sauerkraut in different regions are also different. It is not the same. The common people often say "sauerkraut" generally refers to all green vegetables or all kinds of sauerkraut made from Chinese cabbage. There are many dishes used in sauerkraut, including cabbage, green cabbage, white radish, rapeseed, mustard greens or round root vegetables. Accord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L3/3508A23L3/3562
CPCA23L3/3508A23L3/3562A23L19/20A23L27/00A23V2002/00A23V2200/10Y02A40/90
Inventor 张有明
Owner 张有明
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