Spicy cabbage and preparation method and device thereof

Abstract

The invention discloses spicy Chinese cabbages which comprise the following components: 290-300 parts of Chinese cabbages, 11-13 parts of salt, 4-6 parts of white sugar, 4-6 parts of monosodium glutamate, 5-7 parts of glutinous rice flour, 11-13 parts of chili powder, 6-8 parts of minced garlic, 3-5 parts of minced ginger, 4-6 parts of apples, 4-6 parts of big white pears, 11-14 parts of purified water, 3-5 parts of lemons, 3-5 parts of green onions and 2-4 parts of Chinese wolfberry fruits. 10 parts of peanut sprouts, 3-5 parts of allium chrysanthum, 1-3 parts of scorzonera, 3-5 parts of brasenia schreberi, 1-3 parts of houttuynia cordata, 1-3 parts of purslane, 1-3 parts of artemisia lactiflora, 1-3 parts of andrographis paniculata and 1-3 parts of wild salvia miltiorrhiza; the invention further discloses a production device of the spicy cabbages and a preparation method of the spicy cabbages. According to the production device, by arranging the cleaning mechanism, the vibration structure and other structures, the cleaning effect can be effectively improved in the primary cleaning process of Chinese cabbages, meanwhile, a circulating mechanism and a filtering mechanism are arranged, water can be recycled, waste of water resources is reduced, and the production device is worthy of popularization. The lemons and the Chinese wolfberry fruits are added into the ingredients of the spicy cabbages, so that the taste of the spicy cabbages is improved, and the spicy cabbages have higher nutritional value.

Description

technical field [0001] The invention relates to the technical field of spicy cabbage production, in particular to a spicy cabbage and a preparation method and device thereof. Background technique [0002] Spicy cabbage is a kind of pickled vegetable, marinated with rich seasonings, red pepper, garlic and ginger set the spicy base, the acidity of lactic fermentation adds to the flavor, and the sweetness created by cabbage, sugar, apple and pear becomes the soul of spicy cabbage It is characterized by spicy, crisp, sour, sweet, white and red in color, suitable for all seasons; [0003] At present, the acidity of spicy cabbage is not enough, and the health preservation effect is not good. In addition, in the process of processing spicy cabbage in the factory, the raw cabbage needs to be cut first. After the cutting is completed, preliminary cleaning is carried out. The conveyor belt conveys the cabbage, and sprays the cabbage through the fixed nozzles. Since the nozzles are fi...

AI Technical Summary

Problems solved by technology

[0003] The current spicy cabbage is not acidic enough, and the health-preserving effect is not good. In addition, during the processing of spicy cabbage in the factory, the raw cabbage needs to be cut first, and after the cutting is completed, preliminary cleaning is carried out. The conveyor belt conveys the cabbage, and sprays the cabbage through the fixed nozzle. Since the nozzle is fixed and the nozzle on the nozzle is fixed, the washing area of ​​the cabbage is limited, which may cause a part of the cabbage. If it is not cleaned, the initial cleaning effect is not good. At the same time, a large amount of water is needed during the flushing process, and because the water after the flushing process contains a lot of fine sand and soil, it cannot be reused through simple filtration, resulting in waste of water

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