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Preparation method of novel salt-free Chinese sauerkraut

A production method and technology of hydrochloric acid vegetables, which are applied in the fields of climate change adaptation, food drying, food science, etc., can solve the problems of vegetable shortage, overcapacity, and unfavorable economic development, etc.

Inactive Publication Date: 2020-10-20
湖南海霸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to transportation issues and vegetable storage issues, it is difficult to transport vegetables, resulting in overcapacity, which is not conducive to local economic development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A novel salt-free sauerkraut is prepared from the following main raw materials in parts by weight: 10 parts of round root radish mustard, 0.1 part of lactic acid bacteria fermentation powder, and 100 parts of distilled water.

[0017] Described a kind of novel salt-free sauerkraut is prepared by following method:

[0018] (1) Adopt 10 parts of mature round-rooted radish tassels, put the raw materials in the clean and pollution-free sunlight and dry them until the raw materials wilt;

[0019] (2) Add water into the container, heat it to boiling 97°C, put in the dried raw materials for blanching, and the time is 8s;

[0020] (3) Take out the raw material quickly after blanching, place it in a fermentation vessel, add 100 parts of distilled water at normal temperature, lower the temperature of the raw material to 40°C, and add 0.1 part of fermentation broth for fermentation;

[0021] (4) Fermentation under the environment that fermentation container is selected to be cool...

Embodiment 2

[0025] A novel salt-free sauerkraut is prepared from the following main raw materials in parts by weight: 20 parts of round-root radish mustards, 0.2 parts of lactic acid bacteria fermentation powder, and 200 parts of distilled water.

[0026] Described a kind of novel salt-free sauerkraut is prepared by following method:

[0027] (1) Adopt 20 parts of mature round root radish tassels, put the raw materials in the clean and pollution-free sunlight and dry them until the raw materials wilt;

[0028] (2) Add water into the container, heat it to boiling 97°C, put in the dried raw materials for blanching, and the time is 8s;

[0029] (3) Take out the raw material quickly after blanching, place it in a fermentation vessel, add 200 parts of distilled water at normal temperature, lower the temperature of the raw material to 40°C, and add 0.2 part of fermentation broth for fermentation;

[0030] (4) Fermentation under the environment that fermentation container is selected to be cool...

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Abstract

The invention discloses a preparation method of novel salt-free Chinese sauerkraut. The novel salt-free Chinese sauerkraut is prepared from raw materials in parts by weight as follows: 10-20 parts ofround radish leaves, 0.1-0.2 part of lactobacillus yeast powder and 100-200 parts of distilled water. According to the process, the traditional Chinese sauerkraut preparation technology is optimized,and the prepared finished product is light in mass, easy to store and convenient to eat, has unique flavor and appetizing and grease-relieving effects, is rich in cellulose, meets the health requirement for low-salt food on the market, provides theoretical basis and support for further development and utilization of green vegetables and promotes development of deep processing industry of vegetables in China.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a novel salt-free sauerkraut. Background technique [0002] my country is a large agricultural country with a large area of ​​vegetable planting and abundant yields. Especially in the plateau area of ​​our country, the terrain is steep and mountainous, so more cold-resistant crops, such as round roots, are planted. However, due to transportation issues and vegetable storage issues, it is difficult to transport vegetables, resulting in overcapacity, which is not conducive to local economic development. The local area has a salt-free sauerkraut production method for green leafy vegetables. The finished product is light in weight, easy to store, convenient to eat, unique in flavor, appetizing and greasy, and rich in cellulose content, which meets the healthy consumption needs of contemporary people. Contents of the invention [0003] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L5/30
CPCA23V2002/00A23L5/30A23L19/00A23L29/065A23V2300/24A23V2300/10Y02A40/90
Inventor 陈天华
Owner 湖南海霸食品有限公司
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