Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making technology of pickled Chinese cabbage can

A preparation process, sauerkraut technology, applied in the field of preparation of canned sauerkraut in Northeast China, can solve the problems of spoilage, harm to human body, non-conformity of anticorrosion, etc., and achieve the effect of simple process, easy storage and low cost

Inactive Publication Date: 2014-10-08
XUZHOU MEIXIN TIN FOOD
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the fermentation process of sauerkraut, it is easy to produce spoilage. Eating it is harmful to the human body. Adding food additives to preserve it does not meet people's requirements for a healthy diet. Therefore, it is necessary to find a method that does not contain additives and is not easy to perish. sauerkraut

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be described below in conjunction with specific embodiments.

[0012] The preparation process of canned sauerkraut according to the present invention has the following process steps: raw material processing → dehydration → fermentation → shredded packaging;

[0013] A. Raw material processing: pick fresh and insect-free Chinese cabbage, and then clean the selected Chinese cabbage;

[0014] B. Dehydration: Sprinkle salt on the surface of the washed Chinese cabbage, then place the Chinese cabbage neatly on the wooden board, cover the wooden board, press heavy objects on the wooden board to dehydrate, and dehydrate for 16 hours;

[0015] C. Fermentation: Clean the dehydrated Chinese cabbage with white water that has been boiled and cooled, and then put it neatly into the jar of pickles, and also pour the boiled and cooled white water into the jar. Appropriate; close the mouth of the cylinder and ferment naturally for 50 days; after fermentation,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making technology of a pickled Chinese cabbage can. The technology comprises the following steps: 1, raw material treatment: choosing fresh insect-free Chinese cabbage, and cleaning the chosen Chinese cabbage; 2, dehydration: sprinkling the surface of the washed Chinese cabbage with salt, pressing a weight on the Chinese cabbage for dehydration, and dehydrating for 10-20h; 3, fermentation: cleaning the dehydrated Chinese cabbage with naturally cooled boiled water, regularly putting the Chinese cabbage in a pickling cylinder, dumping naturally cooled boiled water into the cylinder until the water level is higher than the Chinese cabbage, sealing the mouth of the cylinder, and naturally fermenting for 40-50d to obtain northeast pickled Chinese cabbage; and 4, shredding and packaging: processing the pickled Chinese cabbage to form shreds, and packaging to obtain the pickled Chinese cabbage can. The technology has the advantages of simplicity, low cost and no addition of any additives; the pickled Chinese cabbage has the advantages of unlikely rotting, authentic taste, sour and refreshing mouthfeel, greenness and healthiness; and the pickled Chinese cabbage can has the advantages of easy storage, convenient carrying, and wide propagation through the region restriction breakthrough of characteristic dishes.

Description

technical field [0001] The invention relates to a preparation process of Northeast sauerkraut cans with simple process, no additives and non-perishable. Background technique [0002] Northeast sauerkraut was originally used as a method of storing vegetables, and it was gradually inherited as a unique regional dish. However, during the fermentation process of sauerkraut, it is easy to produce spoilage. Eating it is harmful to the human body. Adding food additives to preserve it does not meet people's requirements for a healthy diet. Therefore, it is necessary to find a method that does not contain additives and is not easy to perish. Make sauerkraut. Contents of the invention [0003] For above-mentioned technical problem of existence, the object of the present invention is: propose a kind of process simple, additive-free, nonperishable Northeast sauerkraut canned preparation process. [0004] The technical solution of the present invention is realized in this way: the pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 丁远举孙政武
Owner XUZHOU MEIXIN TIN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com