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Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof

A production method and technology of sauerkraut, applied in the field of sauerkraut for nourishing qi and nourishing stomach and its production field, can solve the problems that orange and red cabbage are not widely known and used, and achieve the effects of increasing qi and nourishing stomach, helping digestion, and stimulating gastric juice secretion

Inactive Publication Date: 2016-05-11
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the nutritional value of orange-red cabbage is relatively high, but orange-red cabbage is not widely known and used by people, and the beneficial effects of orange-red cabbage are in urgent need of development

Method used

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Embodiment 1

[0022] A sauerkraut for nourishing qi and nourishing the stomach, characterized in that it includes orange-red heart cabbage, side dishes for food supplements, and pickled seasoning, wherein, in terms of weight percentage, the weight percentage of orange-red heart cabbage is 70%-80%, and the weight percentage for food-supplement side dishes is 12%-22%, the percentage by weight of pickling seasoning is 6%-8%, in the said food tonic side dish, there are 18 parts of fungus, 12 parts of Codonopsis pilosula, 10 parts of chestnuts, 8 parts of walnut kernels, 8 parts of yam, and 6 parts of red dates , in the described pickling seasoning, 65 parts of refined salt, 5 parts of white wine, 15 parts of honey, 5 parts of Chinese prickly ash, 10 parts of aniseed.

[0023] The steps of its production method are:

[0024] Step 1. According to the percentage by weight, select high-quality orange red cabbage, remove the roots and sides, put it in the sun to dry naturally, remove the forei...

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Abstract

The present invention discloses Chinese sauerkraut with effects of tonifying qi and nourishing stomach, the Chinese sauerkraut comprises, by weight, 70%-80% of orange-red core cabbage, 12%-22% of a dietetic invigoration side dish and 6%-8% of a pickling seasoning, the dietetic invigoration side dish comprises 18 parts of edible fungus, 12 parts of codonopsis pilosula, 10 parts of chestnut, 8 parts of walnut kernel, 8 parts of Chinese yam and 6 parts of red dates, and the pickling seasoning comprises 65 parts of fine salt, 5 parts of Chinese liquor, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with effects of tonifying qi and nourishing stomach has the various effects of tonifying qi and nourishing stomach and the like by long-term consumption.

Description

technical field [0001] The invention relates to the technical field of food, in particular to sauerkraut for nourishing qi and nourishing stomach and a production method thereof. Background technique [0002] Sauerkraut is a favorite food of the Chinese. Every year in autumn, when cabbage, green vegetables and radishes are harvested, every family will choose the right time to pickle the sauerkraut for winter consumption. The whole operation process is required to be carried out in an oil-free, flour-free and sterile state. After being sealed and marinated for a month, it will be stewed and eaten. The sour aroma is rich and memorable. Because when the temperature in winter is lower than 5 degrees Celsius, various molds are difficult to reproduce, so the room temperature of 1-5 degrees in winter is the most suitable for soaking sauerkraut, and the finished sauerkraut is the best in shape; it is the most hygienic and safe; and the taste is also the best. The southern sauerk...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29
CPCY02A40/90
Inventor 安娜孟凡忠
Owner HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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