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Pickled Chinese cabbage with Lanzhou hand-pulled noodle flavor and preparation method of pickled Chinese cabbage

A technology for sauerkraut and ramen, which is applied in the directions of preservation of fruits and vegetables, heating and preservation of fruits/vegetables, food ingredients as taste improvers, etc. Good bacteria effect and prolong shelf life

Pending Publication Date: 2020-06-23
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

In addition, the existing sauerkraut has a single flavor, which is difficult to meet the multi-taste requirements of consumers. At present, there is no sauerkraut bun for Lanzhou ramen flavor in the market.

Method used

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  • Pickled Chinese cabbage with Lanzhou hand-pulled noodle flavor and preparation method of pickled Chinese cabbage
  • Pickled Chinese cabbage with Lanzhou hand-pulled noodle flavor and preparation method of pickled Chinese cabbage

Examples

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Effect test

preparation example Construction

[0027] The preparation method of shredded sauerkraut comprises the following steps:

[0028] S1 washes the green vegetables, removes impurities, and puts them into an altar for brewing to obtain sauerkraut raw materials;

[0029] S2 sauerkraut raw materials are desalinated, shaped, and then dehydrated to obtain shredded sauerkraut;

[0030] At least pickling auxiliary materials, seasonings and compound preservatives are added to the chopped sauerkraut in S3, and after being evenly mixed and sterilized at low temperature, the Lanzhou ramen-flavored sauerkraut is obtained.

[0031] By desalting the sauerkraut raw materials, the content of nitrite in the sauerkraut is reduced, and then through dehydration treatment to reduce the moisture in the sauerkraut, which can not only avoid the growth of spoilage bacteria caused by excessive moisture, but also facilitate the taste of the seasoning. Since the compound additive acts on seasoning sauerkraut, the antiseptic effect is good, hi...

Embodiment 1

[0033] Lanzhou ramen-flavored sauerkraut, each component is calculated according to the total weight of Lanzhou ramen-flavored sauerkraut, including 55% pickled cabbage, 20% pickling auxiliary materials, 5% seasoning, 0.02% sodium paraben complex ester, 0.05% Cu 2+ - Chitosan and 0.01% sodium dehydroacetate. The auxiliary materials for pickling include pickled ginger and pickled pepper, and the seasoning seasoning includes vegetable oil, edible salt, sodium glutamate and white sugar.

Embodiment 2

[0035] Lanzhou ramen-flavored sauerkraut, each component is calculated according to the total weight of Lanzhou ramen-flavored sauerkraut, including 70% sauerkraut minced, 35% pickling auxiliary materials, 10% seasoning, 0.05% sodium paraben complex ester, 0.05% Cu 2+ - Chitosan and 0.04% sodium dehydroacetate and 0.05% EDTA-2Na. The auxiliary materials for pickling include pickled ginger and pickled pepper, and the seasoning seasoning includes vegetable oil, edible salt, sodium glutamate and white sugar.

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Abstract

The invention provides pickled Chinese cabbage with a Lanzhou hand-pulled noodle flavor. The pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor comprises 50%-70% of chopped pickled Chinese cabbage, 20%-40% of pickling type auxiliary materials, 5%-15% of seasonings and 0.05%-2% of a compound preservative, wherein the compound preservative comprises nipalgin sodium acetate, a chitosan-metal chelate and sodium dehydroacetate. The preparation method of the pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor comprises the following steps: S1, after green vegetables are thoroughly cleaned and impurities are removed, the green vegetables are put in a jar for soaking to obtain a raw material of the pickled Chinese cabbage; S2, shaping the raw material of the pickledChinese cabbage after desalination, and carrying out dehydration to obtain chopped pickled Chinese cabbage; and S3, after the pickling type auxiliary materials, the seasonings and the compound preservative are added to the pickled Chinese cabbage, lactic acid and sodium erythorbate are added, and sterilization is performed after uniform mixing to obtain the pickled Chinese cabbage with the Lanzhouhand-pulled noodle flavor. The pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor changes the eating simplicity of traditional pickled Chinese cabbage and is compounded with other pickles and seasonings to form pickled Chinese cabbage with a composite flavor. The preparation method of the pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor combines the compound preservative and sterilization and has a good antibacterial effect, the pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor is low in use amount and non-toxic, and the shelf life of the pickled Chinese cabbage with the Lanzhou hand-pulled noodle flavor is effectively prolonged.

Description

technical field [0001] The invention belongs to the technical field of preparation methods of sauerkraut, and in particular relates to a Lanzhou ramen-flavored sauerkraut and a preparation method thereof. Background technique [0002] Sauerkraut is a kind of fermented vegetables undergoing a series of changes in cell structure and chemical composition through the growth and metabolism of microorganisms and biochemical reactions, forming the characteristics of sour flavor, freshness, crispness and tenderness. Sauerkraut is rich in minerals, vitamins, cellulose and other substances. After anaerobic fermentation, it produces lactic acid, choline, acetylcholine and various enzymes. These metabolites have unique physiological effects on human health and disease prevention. In addition, sauerkraut is rich in dietary fiber and probiotic flora, which has nutritional and health value such as appetizing, promoting digestion, and lowering cholesterol. [0003] Sauerkraut is prone to s...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00A23B7/154A23B7/157A23B7/005
CPCA23L19/20A23L27/00A23B7/154A23B7/157A23B7/005A23V2002/00A23V2200/16A23V2200/048
Inventor 周后成
Owner 四川道泉老坛酸菜股份有限公司