Sauced Chinese cabbage and preparation process thereof

Abstract

The invention discloses a sauced Chinese cabbage. The sauced Chinese cabbage comprises the following components in parts by weight: 100 parts of Chinese cabbage, 12 parts of rapeseed oil, 1.5 parts oflight soy sauce, 3 parts of dark soy sauce, 0.6 part of oyster sauce, 0.6 part of pork chop sauce, 0.6 part of seafood sauce, 0.3 part of chicken essence, 0.2 part of gourmet powder, 0.8 part of rockcandy, 0.5 part of dried shrimp meat, 2 parts of fresh garlic, 0.0004 part of potassium sorbate and 0.5 part of spice. A preparation process of the sauced Chinese cabbage comprises the steps of pretreatment, seasoning and filling. The invention relates to the technical field of food processing, and particularly provides the sauced Chinese cabbage and the preparation process thereof. The sauced Chinese cabbage is prepared by preparing a secret material from various ingredients and pickling for a long time, has a unique flavor on the basis of keeping the sauce flavor, has small side effects when being eaten, does not intake excessive salt, does not have the taste of the traditional rigid sauce pickled vegetable, is completely decocted manually, and avoids the mechanical taste of the product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-flavored cabbage and a preparation process thereof. Background technique [0002] At present, there are no other types of products made of Chinese cabbage in the pickle condiment market except sauerkraut and spicy cabbage, and most of the existing pickle products are pickled with a lot of salt, and long-term consumption will lead to a large intake The salt content in the pickles is harmful to the body. In addition, the taste of pickles is too consistent, and the fresh taste cannot be maintained after long-term consumption. Contents of the invention [0003] In order to solve the above-mentioned existing problems, the present invention provides a secret ingredient made of various ingredients, which is marinated for a long time. It is made by fermenting the sauce. On the basis of retaining the flavor of the sauce, it also has a unique flavor. It has less side eff...

AI Technical Summary

Problems solved by technology

[0002] At present, there are no other types of products made of Chinese cabbage in the pickle condiment market except sauerkraut and spicy cabbage, and most of the existing pickle products are pickled with a lot of salt, long-term consumption will lead to a large intake The salt content in the pickles is harmful to the body. In addition, the taste of pickles is too consistent, and the fresh taste cannot be maintained after long-term consumption.