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Making method of spicy cabbages preserved with microorganism bacteria

A production method and technology of microbial bacteria, applied in food science, the function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of harmful nitrite and easy to get angry, so as to alleviate the phenomenon of getting angry and reduce loss , The effect of promoting regenerative ability

Inactive Publication Date: 2018-11-13
ANHUI YUANFENG AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally pickled spicy cabbage not only produces nitrite which is harmful to the human body during the pickling process, but also has a hot and sour taste that is easy to get angry after eating

Method used

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  • Making method of spicy cabbages preserved with microorganism bacteria

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method for pickling spicy cabbage with microbial bacteria, the specific steps are as follows:

[0030] 1) Rinse the Chinese cabbage with clean water, remove the leaves with poor quality on the outer surface, and then put the washed Chinese cabbage in a clean sieve to drain the water;

[0031] 2) Put the drained Chinese cabbage on the chopping board, cut off the root of the Chinese cabbage with a knife, cut the lower part with a knife, the depth of the cut is about one-third of the cabbage, and break the cabbage with your hands along the knife mark , and then use a knife to split the two halves of cabbage vertically into two halves;

[0032] 3) Spread the cut Chinese cabbage flat in the sieve, wrap the Chinese cabbage with gauze, spray with 15 parts of spray liquid, spray for 2.5 hours, and perform intermittent infrared irradiation during the spray process. Each irradiation time is 1min, once every 10min;

[0033] 4) After drying the processed Chinese cab...

Embodiment 2

[0046] A preparation method for pickling spicy cabbage with microbial bacteria, the specific steps are as follows:

[0047] 1) Rinse the Chinese cabbage with clean water, remove the leaves with poor quality on the outer surface, and then put the washed Chinese cabbage in a clean sieve to drain the water;

[0048] 2) Put the drained Chinese cabbage on the chopping board, cut off the root of the Chinese cabbage with a knife, cut the lower part with a knife, the depth of the cut is about one-third of the cabbage, and break the cabbage with your hands along the knife mark , and then use a knife to split the two halves of cabbage vertically into two halves;

[0049] 3) Spread the cut Chinese cabbage flat in the sieve, wrap the Chinese cabbage with gauze, spray with 27 parts of spray liquid, spray for 3 hours, and perform intermittent infrared irradiation during the spray process. The irradiation time is 1min, and the irradiation time is once every 12min;

[0050] 4) After drying th...

Embodiment 3

[0063] A preparation method for pickling spicy cabbage with microbial bacteria, the specific steps are as follows:

[0064] 1) Rinse the Chinese cabbage with clean water, remove the leaves with poor quality on the outer surface, and then put the washed Chinese cabbage in a clean sieve to drain the water;

[0065] 2) Put the drained Chinese cabbage on the chopping board, cut off the root of the Chinese cabbage with a knife, cut the lower part with a knife, the depth of the cut is about one-third of the cabbage, and break the cabbage with your hands along the knife mark , and then use a knife to split the two halves of cabbage vertically into two halves;

[0066] 3) Spread the cut Chinese cabbage flat in the sieve, wrap the Chinese cabbage with gauze, spray with 42 parts of spray liquid, spray for 3.5 hours, and perform intermittent infrared irradiation during the spray process, Each irradiation time is 2 minutes, once every 15 minutes;

[0067] 4) After drying the processed C...

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Abstract

The invention discloses a making method of spicy cabbages preserved with microorganism bacteria. The making method comprises the following specific steps of (1) thoroughly cleaning Chinese cabbages, removing bad leaves from external surfaces, and performing draining to remove water; (2) cutting off roots of the drained Chinese cabbages, and dividing the treated Chinese cabbages into 4 parts; (3) wrapping the Chinese cabbages with gauze, spraying the wrapped Chinese cabbages with spraying liquid, and in the spraying course, performing intermittent infrared radiation; (4) airing the Chinese cabbages after the intermittent infrared radiation, uniformly preserving the aired Chinese cabbages, then putting the preserved Chinese cabbages in jars, adding apple granules, pear granules, the microorganism bacteria, wheat germs, spirulina and a trace element solution, and performing sealed fermentation; and (5) after fermentation is completed, draining the fermented Chinese cabbages, putting the drained Chinese cabbages in a preserving container, then adding a chili sauce, table salt, a fish sauce, minced garlic, ginger granules and chopped scallions, performing sealing, and then performing preservation for 7-13d, so that the spicy cabbages are made. The spicy cabbages made by the making method not only are rich in nutrients and low in nitrite content, but also are complete in five flavorsof acid, sweet, pungent, hot and crisp in mouth feel, people eating the spicy cabbages do not suffer from excessive internal heat easily, and the spicy cabbages are a healthy food being appropriate in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for preparing spicy cabbage pickled by microbial bacteria. Background technique [0002] Cabbage contains B vitamins, vitamin C, calcium, iron, phosphorus, and the trace element zinc in cabbage is also very high. Traditional Chinese medicine believes that cabbage is slightly cold and non-toxic. Regular consumption has the functions of nourishing the stomach, promoting body fluid, eliminating restlessness, quenching thirst, and diuresis. Laxative, heat-clearing and detoxifying effects. Cabbage is rich in crude fiber, which can not only moisturize the intestines, but also promote detoxification, stimulate gastrointestinal peristalsis, and promote stool discharge, which can improve people with poor digestion. Good effect on the prevention of colon cancer. [0003] Pickling Chinese cabbage to make spicy cabbage is a popular food that is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23L33/10A23L29/00A23L5/30
CPCA23L19/20A23L5/36A23L29/065A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/16A23V2250/1614A23V2250/1578A23V2250/161A23V2250/1592A23V2250/1588A23V2250/1642A23V2250/76A23V2300/14A23V2300/48
Inventor 王中师
Owner ANHUI YUANFENG AGRI DEV CO LTD
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