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Method of cooking nutritious salted cabbage

A production method and technology of cabbage, which is applied in the field of food processing, can solve the problems that the nutritional value and delicacy are not fully explored, and the cabbage eating method is monotonous, etc., and achieve the effects of preventing skin pigmentation, delaying age spots, and promoting healing

Inactive Publication Date: 2007-10-31
巩雷雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as far as the eating habits of our country are concerned, the general eating method of cabbage is slightly monotonous, and its nutritional value and delicacy have not been fully explored.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Embodiment: Take 6 kilograms as an example: first peel off the outer skin of the cabbage and wash it, cut it into pieces one inch long and half an inch wide with a straight knife, wash and dry, marinate with salt, mix the seasoning evenly, add 20 grams of peppercorns, 20 grams of star anise, 60 grams of fennel seeds, 10 grams of green onions, 10 grams of ginger, 10 grams of buckwheat, 30 grams of cinnamon and 5 grams of cloves.

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Abstract

The invention discloses a preparing method of cabbage nutritious salted vegetable, which comprises the following steps: stripping outside layer of the cabbage; washing; cutting to fragile section with one inch length and half inch width with straight knife; washing; airing; pickling with salt; stirring into condiment evenly; heating; boiling with opened pot for ten min; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value, which possesses wide market prospect.

Description

technical field [0001] The invention relates to food processing technology. It can enrich the eating method of cabbage, so that its nutritional value and delicacy can be fully displayed. Background technique [0002] Cabbage is quite nutritious and contains a lot of vitamin C, cellulose, carbohydrates and various minerals. In addition, cabbage also contains vitamin U, which is an anti-ulcer factor and has the effect of decomposing amine nitrite. Chinese medicine believes that Regular consumption of cabbage can be sweet and flat, non-toxic, and has the effects of nourishing the marrow, benefiting the joints, strengthening the bones and muscles, benefiting the five internal organs, regulating the six internal organs, clearing away heat and relieving pain. Fresh cabbage juice can treat gastric and duodenal ulcers, relieve pain and promote healing. Regular consumption of cabbage also has a certain effect on skin beauty. It can prevent skin pigmentation,...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/237A23L1/221A23L19/20A23L27/10A23L27/40
Inventor 巩雷雷
Owner 巩雷雷
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