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Preparation method of instant pickled Chinese cabbages with various tastes

A sauerkraut and taste technology, applied in the field of ready-to-eat sauerkraut, can solve the problems of loss of antioxidant substances, poor taste, soft sauerkraut, etc., and achieve the effects of improving crispness, enriching market diversity, and retaining nutritional quality.

Pending Publication Date: 2022-04-22
LIAONING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauerkraut sold on the market is mostly semi-finished products, and there is a certain gap in the market for ready-to-eat sauerkraut. Moreover, sauerkraut is usually stewed for a long time at home, and there are problems such as sauerkraut softening, poor taste, and loss of antioxidant substances.
At the same time, Northeast sauerkraut has a special sour and fresh flavor, which may not be popular with the general public, and has certain market limitations.

Method used

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  • Preparation method of instant pickled Chinese cabbages with various tastes
  • Preparation method of instant pickled Chinese cabbages with various tastes
  • Preparation method of instant pickled Chinese cabbages with various tastes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] To prepare seafood-flavored instant sauerkraut:

[0034] 1) Select deacidification: choose suitable size, no pests and diseases, no rotten sauerkraut and cut into strips with a width of 3mm and a length of 4cm, soak the cut sauerkraut in an ice water bath device with a temperature control reminder , control the temperature of the ice-water bath at 5°C, add 0.3% calcium bicarbonate and 0.1% potassium dihydrogen phosphate to the device, take it out after 10 minutes in the water bath, wash it with water twice, and control the water for later use;

[0035] 2) Prepare the seafood-flavored sauce:

[0036] Heat the reaction container to 90°C, pour 10 parts of soybean oil and corn oil with a mass ratio of 1:1 into the reaction container, heat to 160°C, add 2 parts of garlic slices, and 2 parts of green onion and heat until the surface is golden yellow , and then add 700 parts of purified water, 10 parts of pork powder, 1 part of white pepper powder, 1 part of cloves, 1 part of...

Embodiment 2

[0042]Preparation of Instant Sauerkraut with Sesame Sauce Hot Pot Flavor

[0043] 1) Select deacidification: choose suitable size, no pests and diseases, no rotten sauerkraut and cut into strips with a width of 5mm and a length of 5cm, soak the cut sauerkraut in an ice water bath device with a temperature control reminder , control the temperature of the ice-water bath at 10°C, add 0.5% calcium bicarbonate and 0.2% potassium dihydrogen phosphate to the device, take it out after 15 minutes in the water bath, wash it with water for 3 times, and control the water for later use;

[0044] 2) Prepare sesame sauce hot pot flavor sauce

[0045] Heat the reaction container to 100°C, pour 20 parts of soybean oil and corn oil with a mass ratio of 1:1 into the reaction container, heat to 180°C, add 3 parts of garlic slices, and 3 parts of green onion and heat until the surface is golden yellow , followed by adding 800 parts of purified water, 15 parts of pork powder, 2 parts of white pep...

Embodiment 3

[0051] The difference between this embodiment and embodiment 1 is that in step 3) pre-cooking treatment, 900W microwave heating is selected.

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Abstract

The invention discloses a preparation method of instant pickled Chinese cabbages with various tastes, and belongs to the technical field of pickled Chinese cabbage production, and the process comprises the following steps: selecting pickled Chinese cabbages which are pickled in advance, shredding, deacidifying in an ice-water bath at 0-10 DEG C, adding a mixed solution of calcium bicarbonate and monopotassium phosphate, soaking for 10-15 minutes, fishing out, cleaning for 2-3 times, and draining water for later use; preparing sauce with various flavors according to needs; fully stirring and uniformly mixing the sauce and the deacidified shredded pickled Chinese cabbages according to a mass ratio of 0.5: 1-1: 1, performing microwave blanching treatment for 20-30 seconds, and cooling the blanched pickled Chinese cabbages in a low-temperature refrigerator to soak the pickled Chinese cabbages; adding seasonings, heating and frying until water on the surfaces of the pickled Chinese cabbages is evaporated and the seasonings are completely attached to the surfaces of the shredded pickled Chinese cabbages; sealing and packaging in vacuum; and performing irradiation sterilization to obtain a finished product. The Chinese sauerkraut can be prepared into various flavors, is appropriate in hardness and crispness, is ready to eat after a bag is opened, and meets the requirements of different consumers.

Description

technical field [0001] The invention relates to the technical field of sauerkraut processing, in particular to a method for preparing instant sauerkraut with various flavors. Background technique [0002] Sauerkraut is a traditional fermented vegetable food. It is made from cabbage fermented by lactic acid bacteria. During the fermentation process, cabbage not only retains the original nutrients such as vitamin C and dietary fiber, but also produces organic acids, alcohols, and amino acids during the fermentation process. And other substances, forming the unique fresh sour flavor of sauerkraut. Fermented sauerkraut has physiological functions such as cooling and refreshing, promoting body fluid and quenching thirst, appetizing, regulating human intestinal microecology, and lowering cholesterol. [0003] In Northeast China, families often cook sauerkraut by stewing. Generally, pork or spines are used to cook sauerkraut. The sauerkraut sold on the market is mostly semi-finis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23L33/15A23L29/00A23L5/20A23L27/00
CPCA23L19/20A23L33/105A23L33/15A23L29/015A23L5/20A23L27/00A23V2002/00A23V2200/16A23V2200/30A23V2300/24A23V2250/5026A23V2250/5118A23V2250/214A23V2250/2132A23V2250/708A23V2250/712Y02A40/90
Inventor 王琛韩艳秋张锐李潇吴兴壮高雅张晓黎李莉峰
Owner LIAONING ACAD OF AGRI SCI
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