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Water-free and salt-free fermented instant pickled Chinese cabbage and preparation method thereof

A technology of sauerkraut and baby cabbage, which is applied in the field of water-free and salt-free fermented instant sauerkraut and its preparation, which can solve the problems of inconvenient instant eating and waste of materials, and achieve the effects of low cost, reduced production cost, and improved product taste and flavor

Pending Publication Date: 2022-05-24
曲嫣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a water-free and salt-free fermented ready-to-eat sauerkraut and its preparation method. The present invention is mainly to solve the problem of waste of materials in the prior pickling of sauerkraut and inconvenient and ready-to-eat problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: an anhydrous and salt-free fermented instant sauerkraut, comprising main ingredients and auxiliary materials, and the main ingredients include the following raw materials by weight: 30 parts of baby cabbage, 5 parts of shredded radish and 4 parts of scallion segments;

[0023] The auxiliary materials include the following raw materials in parts by weight: 0.6 part of chili powder, 0.6 part of garlic and 0.1 part of Chinese prickly ash.

[0024] A preparation method of anhydrous and salt-free fermented instant sauerkraut, comprising the following steps:

[0025] S1. Weigh the baby cabbage, clean it by weight, control the moisture content, the moisture of the leaves of the baby cabbage is not more than 85%, cut a cross shape at the bottom to the middle, peel the baby cabbage into four pieces, and shred the four pieces of baby cabbage separately for use use;

[0026] S2, get lactic acid bacteria and inoculate in MRS medium, carry out activation and expansion...

Embodiment 2

[0030] Embodiment 2: an anhydrous and salt-free fermented instant sauerkraut, comprising main ingredients and auxiliary materials, and the main ingredients include the following raw materials by weight: 40 parts of baby cabbage, 7 parts of shredded radish and 5 parts of scallion segments;

[0031] The auxiliary materials include the following raw materials by weight: 0.7 part of chili powder, 0.7 part of garlic and 0.2 part of Chinese prickly ash.

[0032] A preparation method of anhydrous and salt-free fermented instant sauerkraut, comprising the following steps:

[0033] S1. Weigh the baby cabbage, clean it by weight, control the moisture content, the moisture of the leaves of the baby cabbage is not more than 85%, cut a cross shape at the bottom to the middle, peel the baby cabbage into four pieces, and shred the four pieces of baby cabbage separately for use use;

[0034] S2, get lactic acid bacteria and inoculate in MRS medium, carry out activation and expansion culture;...

Embodiment 3

[0038] Embodiment 3: an anhydrous and salt-free fermented instant sauerkraut, comprising main ingredients and auxiliary materials, and the main ingredients include the following raw materials by weight: 50 parts of baby cabbage, 8 parts of shredded radish and 7 parts of scallion segments;

[0039] The auxiliary materials include the following raw materials in parts by weight: 0.8 part of chili powder, 0.8 part of garlic and 0.3 part of Chinese prickly ash.

[0040] A preparation method of anhydrous and salt-free fermented instant sauerkraut, comprising the following steps:

[0041] S1. Weigh the baby cabbage, clean it by weight, control the moisture content, the moisture of the leaves of the baby cabbage is not more than 85%, cut a cross shape at the bottom to the middle, peel the baby cabbage into four pieces, and shred the four pieces of baby cabbage separately for use use;

[0042] S2, get lactic acid bacteria and inoculate in MRS medium, carry out activation and expansion...

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Abstract

The invention relates to the technical field of food processing, and discloses a water-free and salt-free fermented instant pickled Chinese cabbage and a preparation method thereof, the water-free and salt-free fermented instant pickled Chinese cabbage comprises main materials and auxiliary materials, the main materials comprise the following raw materials in parts by weight: 30-50 parts of baby cabbage, 5-8 parts of shredded radish and 4-7 parts of shredded green onion; the auxiliary materials comprise the following raw materials in parts by weight: 0.6-0.8 part of chilli powder, 0.6-0.8 part of garlic and 0.1-0.3 part of Chinese prickly ash, the cost is low, the technological process is simple, the product fermentation speed is high, additional water does not need to be added, so that the salt content of the product is effectively controlled, the taste and flavor of the product are improved, water is not added, dilution of the auxiliary materials by water does not need to be considered, and the production cost is reduced. And by adopting sub-bag vacuum packaging, the instant effect is realized, and the instant food is not only suitable for industrial production, but also suitable for home-made eating, and conforms to the living eating habits and health requirements of modern people.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to an anhydrous and salt-free fermented instant sauerkraut and a preparation method thereof. Background technique [0002] Vegetable fermentation is a method of preserving vegetables under certain production conditions by using vegetables as raw materials and utilizing the metabolic activities of beneficial microorganisms and their products. As a common fermented vegetable in Northeast my country, sauerkraut has become a major part of the food culture in northern my country because of its unique flavor, easy absorption of nutrients, refreshing taste, and strong sour taste. feature. [0003] Most of the existing pickling methods for sauerkraut are soaking and fermenting, and this method generally has the following problems: first, the production cycle is long and the efficiency is low; , Due to the long fermentation time, in order to prevent the growth of miscellaneous bact...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 曲嫣红
Owner 曲嫣红
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