Natto kimchi and preparation method thereof

Abstract

The invention provides a natto kimchi and a preparation method thereof, and relates to the technical field of kimchi. The raw materials of the natto kimchi are: 100-160 parts of radish, 10-15 parts of Gongcai, 80-100 parts of seasonal vegetables, 40-60 parts of young ginger, 60-90 parts of natto, 60-80 parts of seasoning auxiliary materials, 100-150 parts of water, 13-15 parts of vinegar, and 3-5 parts of wine. The natto is stuffed into the radish and soaked in the seasoning auxiliary materials, water, vinegar and wine with Gongcai, seasonal vegetables and young ginger for 6-12 hours. The preparation method of the natto kimchi comprises: washing the raw materials, filtering the water and chopping them, wherein the radish and Gongcai are cut into sections, the radish is cut into radish slices on both sides after the radish is cut into sections, the radish section is hollowed out, the natto radish grains are filled into the radish section, the two radish slices are attached to the two sides of the radish section, the two radish slices are fixed by Gongcai, the seasoning auxiliary materials are mixed with water, vinegar and wine, and then put into a closed container, and the raw materials are put into the closed container and marinated for 6-12 hours. The invention combines kimchi with natto, has rich taste, and the peculiar smell of natto is covered by the fragrance of kimchi, thereby improving the acceptance of natto by diners and improving the nutritional value of kimchi.

Description

Technical Field

[0001] The invention relates to the technical field of pickles, and in particular to natto pickles and a preparation method thereof. Background Art

[0002] Pickles can be found all over the world, and their flavors vary from place to place. The production process of pickles is one of China's long and exquisite culinary heritage. Sichuan pickles belong to Sichuan cuisine, are traditional specialties, and are typical representatives of Chinese pickles. They are salty and sour, crisp and tender, bright in color, and fragrant. They can increase appetite, help digestion, stimulate the appetite, refresh the mind, sober up, and remove greasiness. They are suitable for people of all ages.

[0003] Natto, which originated in ancient China, has been produced since the Qin and Han Dynasties (221 BC - 220 AD). It is a soy product made from soybeans fermented by Bacillus subtilis. It is sticky, has a smelly odor and a slightly sweet taste. It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health benefits of dissolving fibrin in the body and other regulation of physiological functions.

[0004] At present, the main raw materials of Sichuan pickles are hard roots, stems, leaves and fruits, which taste crisp and refreshing, so they also have the problem of single taste. It is necessary to develop pickles with rich flavors to meet the needs of different groups of people, so as to expand the pickle market. Natto originated in China and became popular in Japan. Although it has high nutritional value, it has a peculiar smell (ammonia smell), strong bitterness and strong smell, so natto is not common on domestic tables.

[0005] If kimchi and natto can be combined, the salty and sour aroma of kimchi can cover up the peculiar smell of natto to a certain extent. The soft and glutinous texture of natto combined with kimchi can make the taste of kimchi richer and no longer monotonous, and the nutritional value of kimchi can be further improved. Summary of the invention

[0006] The invention aims to develop a natto kimchi which has a crisp and soft taste, little natto odor and high nutritional value and a preparation method thereof.

[0007] The present invention is achieved through the following technical solutions:

[0008] A natto kimchi comprising the following raw materials in parts by weight:

[0009] 100-160 parts of radish, 10-15 parts of Gongcai, 80-100 parts of seasonal vegetables, 40-60 parts of young ginger, 60-90 parts of natto, 60-80 parts of seasoning, 100-150 parts of water, 13-15 parts of vinegar, and 3-5 parts of wine;

[0010] The seasoning auxiliary materials include chili pepper, Chinese prickly ash, garlic, onion, ginger, salt and crystal sugar. The natto is stuffed into radish and soaked in a solution mixed with seasoning auxiliary materials, water, vinegar and wine for 6 to 12 hours along with tribute vegetables, seasonal vegetables and young ginger.

[0011] Optionally, the seasonal vegetables include any one or more of onion, bell pepper, lettuce, celery, cabbage, and cucumber.

[0012] Optionally, the natto is made from soybeans, black beans, or a mixture of soybeans and black beans.

[0013] Optionally, the seasoning auxiliary materials also include any one or more of coriander, cinnamon, star anise, galangal, monosodium glutamate, and chicken essence.

[0014] Optionally, the vinegar in the seasoning auxiliary material is any one or more of red Zhejiang vinegar, white vinegar, and rice vinegar.

[0015] Optionally, the wine in the seasoning auxiliary material is any one or more of cooking wine, glutinous rice wine, and white wine.

[0016] A method for making natto kimchi comprises the following steps:

[0017] S1. Wash the radish, Gongcai, seasonal vegetables, and ginger and drain the water, chop the seasonal vegetables and ginger, cut the radish and Gongcai into sections, the Gongcai section is longer than the radish section, cut the left and right radish sections on both sides, respectively, and hollow out the middle of the radish section to make it cylindrical;

[0018] S2. Put the chopped seasonal vegetables, young ginger, radish slices, radish segments, Gongcai segments, and radish segments taken out of the middle of the radish segments into a pickling container, add salt and sugar, stir evenly for pickling, remove the raw taste and excess water;

[0019] S3. Insert holes in the radish slices so that holes are left on the radish slices, place the left radish slices on the left side of the radish segment, pass the tribute from the holes of the left radish slices, tie the left end of the tribute so that it cannot pass through the holes of the left radish slices;

[0020] S4. The radish pieces taken out of the middle of the radish segment are cut into radish pieces, the radish pieces are mixed with natto and filled into the hollowed-out space in the middle of the radish segment, the right radish piece is placed on the right side of the radish segment, the right end of the tribute vegetable passes through the hole of the right radish piece, tighten the tribute vegetable so that the knot at the left end of the tribute vegetable is against the left radish piece, the right end of the tribute vegetable is tied and the right end knot is against or close to the right radish piece, and the natto is filled in the radish segment;

[0021] S5. The seasoning ingredients are placed in a modulation container, water, vinegar, and wine are poured into the modulation container and stirred to make a sauce, the sauce is poured into a closed container, the vegetables, young ginger, and natto-stuffed radish segments are placed in a closed container and marinated by the sauce submerged;

[0022] Wherein, the pickling time in the closed container is 6 to 12 hours.

[0023] Optionally, the length of the radish segment before the left radish slice and the right radish slice are cut in S1 is 3-10 cm, and the thickness of the left radish slice and the right radish slice does not exceed 0.5 cm.

[0024] Optionally, the weight portions of salt and sugar added to S2 are 4-6 parts and 5-7 parts respectively, and the pickling time is 15-30 minutes.

[0025] Optionally, the weight ratio of natto and radish particles mixed in S4 is 6-8:2-4.

[0026] The beneficial effects of the present invention are:

[0027] The invention has both the crisp taste of kimchi and the soft and glutinous taste of natto, and has a rich taste. The peculiar smell of natto is covered by the fragrance of kimchi, thereby improving the acceptance of diners to natto. Nutrients such as amino acids and vitamins contained in natto improve the nutritional value of kimchi. DETAILED DESCRIPTION

[0028] Hereinafter, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the invention. Therefore, the description is considered to be exemplary rather than restrictive in nature.

[0029] The disclosure below provides many different embodiments or examples to realize the different structures of the present invention. In order to simplify the disclosure of the present invention, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the present invention. In addition, the present invention can repeat reference numbers and / or reference letters in different examples, and this repetition is for the purpose of simplification and clarity, which itself does not indicate the relationship between the various embodiments and / or settings discussed. In addition, the present invention provides various specific processes and examples of materials, but those of ordinary skill in the art can be aware of the application of other processes and / or the use of other materials.

[0030] Example 1

[0031] A natto kimchi and a preparation method thereof. The natto kimchi comprises the following raw materials in parts by weight: 100 parts of radish, 10 parts of tribute vegetables, 80 parts of seasonal vegetables, 30 parts of young ginger, 60 parts of natto, 60 parts of seasoning auxiliary materials, 100 parts of water, 15 parts of red Zhejiang vinegar, and 5 parts of cooking wine. The seasonal vegetables include 30 parts of onions and 50 parts of sweet peppers, and the seasoning auxiliary materials include 7 parts of chili peppers, 5 parts of peppercorns, 12 parts of garlic, 3 parts of scallions, 3 parts of ginger, 6 parts of salt, 14 parts of rock sugar, 5 parts of coriander, 3 parts of cinnamon, and 2 parts of monosodium glutamate. The natto is made from soybeans.

[0032] The preparation method of natto kimchi comprises the following steps:

[0033] S1. Wash the radish, Gongcai, seasonal vegetables (onions and bell peppers), and young ginger and drain the water, chop the seasonal vegetables and young ginger, cut the radish and Gongcai into sections, the Gongcai section is longer than the radish section, cut the left and right radish sections on the left and right sides of the radish section, and hollow out the middle of the radish section to make it cylindrical;

[0034] S2. Put the chopped seasonal vegetables, young ginger, radish slices, radish segments, Gongcai segments, and radish segments taken out of the middle of the radish segments into a pickling container, add salt and sugar, stir evenly for pickling, remove the raw taste and excess water;

[0035] S3. Insert holes in the radish slices so that holes are left on the radish slices, place the left radish slices on the left side of the radish segment, so that the left radish slices fit the left side of the radish segment, pass the tribute from the left radish slice through the holes, tie the left end of the tribute so that it cannot pass through the holes of the left radish slice, and the right end of the tribute passes through the hollowed-out portion of the radish segment on the right side of the radish segment;

[0036] S4. Cut the radish pieces out of the middle of the radish segment into radish pieces, mix the radish pieces with natto and fill the hollowed-out space in the middle of the radish segment, place the right radish piece on the right side of the radish segment, fit the right radish piece with the right side of the radish segment, pass the right end of the tribute through the hole of the right radish piece, tighten the tribute so that the knot at the left end of the tribute is against the left radish piece, tie the right end of the tribute and make the right end knot against or close to the right radish piece, complete the filling of natto in the radish segment, fix the radish pieces on both sides of the radish segment through the tribute, and the natto and radish pieces in the radish segment are not easy to flow out;

[0037] S5. Put the seasoning ingredients into a mixing container, pour water, red Zhejiang vinegar, and cooking wine into the mixing container and stir to make a sauce, pour the sauce into a closed container, put seasonal vegetables, young ginger, and radish segments stuffed with natto into the closed container and submerge them in the sauce for pickling, and the pickling time is 6 hours.

[0038] The length of the radish segment in S1 (before the left radish slice and the right radish slice are cut off on the left and right sides) is 3-4 cm, and the thickness of the radish slice does not exceed 0.5 cm.

[0039] The weight portions of salt and sugar added to S2 are 4 parts and 5 parts respectively, and the pickling time is 15 minutes.

[0040] In S4, the weight ratio of natto and radish particles is 6:4.

[0041] The pickling time of this embodiment is relatively short, and the original flavor and raw taste of the raw materials are retained to the greatest extent. The length of the radish segment is relatively short, and the diners can swallow and chew it in one bite when eating. The radish segment is first bitten in the diner's mouth, and the fine radish particles and natto in the radish segment are then burst out and chewed. The diners first feel a crisp taste, followed by a soft and glutinous taste. The combination of crispness and softness has a rich taste, the peculiar smell of natto is covered by the fragrance of radish, the proportion of natto in the radish segment is not high, and the taste is mainly crisp.

[0042] Example 2

[0043] A natto kimchi and a preparation method thereof. The natto kimchi comprises the following raw materials in parts by weight: 130 parts of radish, 13 parts of tribute vegetables, 90 parts of seasonal vegetables, 50 parts of young ginger, 75 parts of natto, 70 parts of seasoning auxiliary materials, 125 parts of water, 14 parts of white vinegar, and 4 parts of glutinous rice wine, wherein the seasonal vegetables include 50 parts of lettuce and 40 parts of celery, the seasoning auxiliary materials include 8 parts of chili, 8 parts of pepper, 13 parts of garlic, 4 parts of onion, 4 parts of ginger, 7 parts of salt, 13 parts of rock sugar, 8 parts of coriander, 3 parts of star anise, and 2 parts of chicken essence, and the natto is made from black beans.

[0044] The preparation method of natto kimchi comprises the following steps:

[0045] S1. Wash and drain the radish, Gongcai, seasonal vegetables (lettuce and celery), and young ginger, chop the seasonal vegetables and young ginger, cut the radish and Gongcai into sections, the Gongcai section is longer than the radish section, cut the left and right radish sections on the left and right sides of the radish section, and hollow out the middle of the radish section to make it cylindrical;

[0046] S2. Put the chopped seasonal vegetables, young ginger, radish slices, radish segments, Gongcai segments, and radish segments taken out of the middle of the radish segments into a pickling container, add salt and sugar, stir evenly for pickling, remove the raw taste and excess water;

[0047] S3. Insert holes in the radish slices so that holes are left on the radish slices, place the left radish slices on the left side of the radish segment, so that the left radish slices fit the left side of the radish segment, pass the tribute from the left radish slice through the holes, tie the left end of the tribute so that it cannot pass through the holes of the left radish slice, and the right end of the tribute passes through the hollowed-out portion of the radish segment on the right side of the radish segment;

[0048] S4. Cut the radish pieces out of the middle of the radish segment into radish pieces, mix the radish pieces with natto and fill the hollowed-out space in the middle of the radish segment, place the right radish piece on the right side of the radish segment, fit the right radish piece with the right side of the radish segment, pass the right end of the tribute through the hole of the right radish piece, tighten the tribute so that the knot at the left end of the tribute is against the left radish piece, tie the right end of the tribute and make the right end knot against or close to the right radish piece, complete the filling of natto in the radish segment, fix the radish pieces on both sides of the radish segment through the tribute, and the natto and radish pieces in the radish segment are not easy to flow out;

[0049] S5. Put seasoning ingredients into a mixing container, pour water, white vinegar, and glutinous rice wine into the mixing container and stir to make a sauce, pour the sauce into a closed container, put seasonal vegetables, young ginger, and radish segments stuffed with natto into the closed container and submerge them in the sauce for pickling, and the pickling time is 9 hours.

[0050] The length of the radish segment in S1 (before the left radish slice and the right radish slice are cut off on the left and right sides) is 5-6 cm, and the thickness of the radish slice does not exceed 0.5 cm.

[0051] The weight portions of salt and sugar added to S2 are 5 parts and 6 parts respectively, and the pickling time is 23 minutes.

[0052] In S4, the weight ratio of natto and radish particles is 7:3.

[0053] The pickling time of this embodiment is moderate, the original taste and raw taste of the raw materials are less, and the length of the radish segments is moderate. When eating, diners can swallow and chew them in one bite, or bite the radish segments first and then eat the natto in the radish segments. The proportion of natto in the radish segments is higher, and the soft and glutinous taste is increased compared with Example 1.

[0054] Example 3

[0055] A natto kimchi and a preparation method thereof. The natto kimchi comprises the following raw materials in parts by weight: 160 parts of radish, 15 parts of tribute vegetables, 100 parts of seasonal vegetables, 60 parts of young ginger, 90 parts of natto, 80 parts of seasoning auxiliary materials, 150 parts of water, 13 parts of rice vinegar, and 3 parts of white wine. The seasonal vegetables include 50 parts of cabbage and 50 parts of cucumber. The seasoning auxiliary materials include 8 parts of chili pepper, 8 parts of prickly ash, 16 parts of garlic, 5 parts of onion, 4 parts of ginger, 8 parts of salt, 15 parts of crystal sugar, 5 parts of coriander, 2 parts of cinnamon, 2 parts of star anise, 3 parts of galangal, 2 parts of monosodium glutamate, and 2 parts of chicken powder. The natto is prepared by mixing soybeans and black beans, and the weight ratio of the soybeans to the black beans is 8:2.

[0056] The preparation method of natto kimchi comprises the following steps:

[0057] S1. Wash the radish, Gongcai, seasonal vegetables (cabbage and cucumber), and ginger and drain the water, chop the seasonal vegetables and ginger, cut the radish and Gongcai into sections, the Gongcai section is longer than the radish section, cut the left and right radish sections on the left and right sides of the radish section, and hollow out the middle of the radish section to make it cylindrical;

[0058] S2. Put the chopped seasonal vegetables, young ginger, radish slices, radish segments, Gongcai segments, and radish segments taken out of the middle of the radish segments into a pickling container, add salt and sugar, stir evenly for pickling, remove the raw taste and excess water;

[0059] S3. Insert holes in the radish slices so that holes are left on the radish slices, place the left radish slices on the left side of the radish segment, so that the left radish slices fit the left side of the radish segment, pass the tribute from the left radish slice through the holes, tie the left end of the tribute so that it cannot pass through the holes of the left radish slice, and the right end of the tribute passes through the hollowed-out portion of the radish segment on the right side of the radish segment;

[0060] S4. Cut the radish pieces out of the middle of the radish segment into radish pieces, mix the radish pieces with natto and fill the hollowed-out space in the middle of the radish segment, place the right radish piece on the right side of the radish segment, fit the right radish piece with the right side of the radish segment, pass the right end of the tribute through the hole of the right radish piece, tighten the tribute so that the knot at the left end of the tribute is against the left radish piece, tie the right end of the tribute and make the right end knot against or close to the right radish piece, complete the filling of natto in the radish segment, fix the radish pieces on both sides of the radish segment through the tribute, and the natto and radish pieces in the radish segment are not easy to flow out;

[0061] S5. Put the seasoning ingredients into a mixing container, pour water, rice vinegar and white wine into the mixing container and stir to make a sauce, pour the sauce into a closed container, put seasonal vegetables, young ginger and radish segments stuffed with natto into the closed container and submerge them in the sauce for pickling, and the pickling time is 12 hours.

[0062] The length of the radish segment in S1 (before the left radish slice and the right radish slice are cut off on the left and right sides) is 9-10 cm, and the thickness of the radish slice does not exceed 0.5 cm.

[0063] The weight portions of salt and sugar added to S2 are 6 parts and 7 parts respectively, and the pickling time is 30 minutes.

[0064] In S4, the weight ratio of natto and radish particles is 8:2.

[0065] The pickling time of this embodiment is long, the original taste and raw taste of the raw materials are less, the length of the radish segment is long, and the diners bite the radish segment first and then eat the natto in the radish segment, or the radish and natto can be eaten together. The proportion of natto in the radish segment of this embodiment is high, and the peculiar smell of natto in the radish segment is covered by the fresh fragrance of radish, which is suitable for diners who like to eat natto.

[0066] The invention has both the crisp taste of kimchi and the soft and glutinous taste of natto, and has a rich taste. The peculiar smell of natto is covered by the fragrance of kimchi, thereby improving the acceptance of diners to natto. Nutrients such as amino acids and vitamins contained in natto improve the nutritional value of kimchi.

[0067] The above embodiments are only preferred embodiments of the present invention and are not limitations of the technical solutions of the present invention. Any technical solution that can be implemented on the basis of the above embodiments without creative work should be deemed to fall within the scope of protection of the patent of the present invention.

Claims

1. A method for making natto kimchi, characterized in that: Natto kimchi contains the following raw materials in parts by weight: 100-160 parts of radish, 10-15 parts of Gongcai, 80-100 parts of seasonal vegetables, 40-60 parts of young ginger, 60-90 parts of natto, 60-80 parts of seasoning, 100-150 parts of water, 13-15 parts of vinegar, and 3-5 parts of wine; Wherein, the seasoning auxiliary materials include chili pepper, pepper, garlic, onion, ginger, salt and crystal sugar; The preparation method comprises the following steps: S1. Wash the radish, Gongcai, seasonal vegetables, and ginger and drain the water, chop the seasonal vegetables and ginger, cut the radish and Gongcai into sections, the Gongcai section is longer than the radish section, cut the left and right radish sections on both sides, respectively, and hollow out the middle of the radish section to make it cylindrical; S2. Put the chopped seasonal vegetables, young ginger, radish slices, radish segments, Gongcai segments, and radish segments taken out of the middle of the radish segments into a pickling container, add salt and sugar, stir evenly for pickling, remove the raw taste and excess water; S3. Insert holes in the radish slices so that holes are left on the radish slices, place the left radish slices on the left side of the radish segment, pass the tribute from the holes of the left radish slices, tie the left end of the tribute so that it cannot pass through the holes of the left radish slices; S4. The radish pieces taken out of the middle of the radish segment are cut into radish pieces, the radish pieces are mixed with natto and filled into the hollowed-out space in the middle of the radish segment, the right radish piece is placed on the right side of the radish segment, the right end of the tribute vegetable passes through the hole of the right radish piece, tighten the tribute vegetable so that the knot at the left end of the tribute vegetable is against the left radish piece, the right end of the tribute vegetable is tied and the right end knot is against or close to the right radish piece, and the natto is filled in the radish segment; S5. The seasoning ingredients are placed in a modulation container, water, vinegar, and wine are poured into the modulation container and stirred to make a sauce, the sauce is poured into a closed container, the vegetables, young ginger, and natto-stuffed radish segments are placed in a closed container and marinated by the sauce submerged; Wherein, the pickling time in the closed container is 6 to 12 hours.

2. The method for making natto kimchi according to claim 1, characterized in that: The seasonal vegetables include any one or more of onions, bell peppers, lettuce, celery, cabbage, and cucumbers.

3. The method for making natto kimchi according to claim 1, characterized in that: The natto is prepared from soybeans, black beans or a mixture of soybeans and black beans.

4. The method for making natto kimchi according to claim 1, characterized in that: The seasoning auxiliary materials also include any one or more of coriander, cinnamon, star anise, galangal, monosodium glutamate and chicken essence.

5. The method for making natto kimchi according to claim 1, characterized in that: The vinegar in the seasoning auxiliary material is any one or more of red Zhejiang vinegar, white vinegar and rice vinegar.

6. The method for making natto kimchi according to claim 1, characterized in that: The wine in the seasoning auxiliary material is any one or more of cooking wine, glutinous rice wine and white wine.

7. The method for making natto kimchi according to claim 1, characterized in that: The length of the radish segment before the left radish slice and the right radish slice are cut in S1 is 3 to 10 cm, and the thickness of the left radish slice and the right radish slice does not exceed 0.5 cm.

8. The method for making natto kimchi according to claim 1, characterized in that: The weight portions of salt and sugar added to S2 are 4-6 parts and 5-7 parts respectively, and the pickling time is 15-30 minutes.

9. The method for making natto kimchi according to claim 1, characterized in that: The weight ratio of natto and radish particles mixed in S4 is 6-8:2-4.