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Preparation method of anti-cancer and anti-aging pickled cabbage

A technology of cabbage and kimchi, which is applied in the food field, can solve the problems of lack of health care, diet and health care, and achieve the effect of reasonable raw material compatibility

Inactive Publication Date: 2013-05-08
蚌埠市楠慧川味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few materials that use cabbage in the field of pickled vegetables, and most of the pickled cabbage foods lack the health care effect of health-preserving diet

Method used

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Embodiment Construction

[0015] A preparation method of anti-cancer and anti-aging cabbage pickles,

[0016] Include the following steps:

[0017] (1) Take 300 parts by weight of fresh cabbage, remove the old leaves, cut off the roots, rinse and shred;

[0018] (2) Take 15 parts by weight of table salt, add appropriate amount of water to prepare salt water, put the shredded cabbage into the salt water and press it tightly, the salt water should submerge the cabbage by more than 5 cm, and marinate at 20°C for 60 hours to get the marinated cabbage ;

[0019] (3), 2 parts by weight of perilla seeds, 4 parts by weight of Pueraria oleracea, 7 parts by weight of purslane, 3 parts by weight of roselle, 4 parts by weight of peony bark, 4 parts by weight of papaya, 5 parts by weight of Polygonatum odoratum, 2 parts by weight of After mixing Gynostemma pentaphyllum, 1 part by weight of Panax notoginseng, and 2 parts by weight of sweet-scented osmanthus, add water 8 times the total weight of the raw materials,...

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PUM

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Abstract

The invention discloses a preparation method of anti-cancer and anti-aging pickled cabbage. The preparation method comprises the following steps of: uniformly mixing 250-260 parts by weight of pickled cabbage, 1-2 parts by weight of nutritional extracts, 2-4 parts by weight of monosodium glutamate, 7-9 parts by weight of red camphor oil, 0.3-0.5 part by weight of citric acid, 8-12 parts by weight of red chili paste and 15-18 parts by weight of capsicum frutescens, putting the mixture in a jar and sealing for 15-20 days to obtain the anti-cancer and anti-aging pickled cabbage. The anti-cancer and anti-aging pickled cabbage is crispy and delicious and has an anti-cancer and anti-aging dietary therapy effect; and raw materials of the nutritional extracts are reasonable in compatibility and are safe and free of side effects.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of anti-cancer and anti-aging cabbage pickles. Background technique [0002] Brassica oleracea is an annual or biennial herb of the genus Brassica (Cruciferae) and is one of our important vegetables. With the exception of kale, which is native to China, all varieties of cabbage originate from the Mediterranean to the North Sea coast. As early as 4000-4500 years ago, the ancient Romans and ancient Greeks had cultivated it. There are few materials that apply cabbage to the field of pickled vegetables, and most pickled cabbage foods lack the health care effect of health-preserving diet. Contents of the invention [0003] The object of the present invention is to provide a method for preparing anti-cancer and anti-aging cabbage pickles that are delicious, crispy and delicious, and also have the therapeutic effect of health care. [0004] The above purpose is achieved thr...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 阎楠
Owner 蚌埠市楠慧川味食品厂
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