阅读说明：本技术 一种酸菜的制备方法 (Preparation method of pickled Chinese cabbage ) 是由 不公告发明人 于 2019-04-26 设计创作，主要内容包括：本发明公开一种酸菜的制备方法,所述方法包括：将待腌制的白菜清洗干净；将洗净的白菜切成白菜丝；将所述白菜丝与盐混合均匀；将步骤S3中的白菜丝放置于腌制瓶内,至装满或者几乎沾满所述腌制瓶后,对所述腌制瓶的瓶口进行封口密封以阻隔外界空气；所述腌制瓶在常温24-26℃状态下,发酵25-30天后制备成酸菜。本发明提供的酸菜的制备方法将待腌制的白菜进行切丝,将切好的的白菜丝与盐混合均匀,再将盐混合均匀的白菜丝放置于腌制瓶内,至装满或者几乎沾满所述腌制瓶后,对所述腌制瓶的瓶口进行封口密封以阻隔外界空气,以防外界空气对其氧化,所述腌制瓶在常温恒温状态下,发酵后制备成酸菜,不需要添加防腐剂和额外的发酵调料,达到健康饮食的标准。(The invention discloses a preparation method of pickled Chinese cabbage, which comprises the following steps: cleaning the Chinese cabbage to be pickled; cutting cleaned Chinese cabbage into shredded Chinese cabbage; uniformly mixing the shredded Chinese cabbage with salt; placing the shredded Chinese cabbage in the step S3 into a pickling bottle, and sealing the mouth of the pickling bottle to block the outside air after the pickling bottle is filled or almost completely dipped; the pickling bottle is fermented for 25-30 days at the normal temperature of 24-26 ℃ to prepare the pickled Chinese cabbage. The preparation method of the pickled Chinese cabbage provided by the invention comprises the steps of shredding the Chinese cabbage to be pickled, uniformly mixing the shredded Chinese cabbage with salt, placing the shredded Chinese cabbage with the salt uniformly mixed in a pickling bottle, sealing the opening of the pickling bottle after the pickling bottle is filled or almost fully soaked with the salt to block the external air so as to prevent the outside air from oxidizing the pickled Chinese cabbage, and fermenting the pickled Chinese cabbage to prepare the pickled Chinese cabbage at normal temperature and constant temperature without adding a preservative and extra fermentation seasonings to reach the standard of healthy diet.)

1. A method for preparing pickled Chinese cabbage, which is characterized by comprising the following steps:

s1: cleaning the Chinese cabbage to be pickled;

s2: cutting cleaned Chinese cabbage into shredded Chinese cabbage;

s3: uniformly mixing the shredded Chinese cabbage with salt;

s4: placing the shredded Chinese cabbage in the step S3 into a pickling bottle, and sealing the mouth of the pickling bottle to block the outside air after the pickling bottle is filled or almost completely dipped;

s5: the pickling bottle is fermented for 25-30 days at the constant temperature of 24-26 ℃ at normal temperature to prepare the pickled Chinese cabbage.

2. The method for preparing pickled Chinese cabbage according to claim 1,

the cabbage in the step S1 includes a northern chinese cabbage.

3. The method for preparing pickled Chinese cabbage according to claim 1,

the width of the Chinese cabbage shreds in the step S2 is d, wherein d is more than 0cm and less than or equal to 5 cm.

4. The method for preparing pickled Chinese cabbage according to claim 1,

in step S3, salt is spread on the Chinese cabbage slice layer and put into the pot.

5. The method for preparing pickled Chinese cabbage according to claim 1 or 4,

the shredded Chinese cabbage in the step S3 is mixed with salt according to the proportion of 500: 3-500: 4.

6. The method for preparing pickled Chinese cabbage according to claim 5,

the kind of salt used in step S3 includes edible salt, large-particle salt.

Technical Field

The invention relates to the technical field of food preparation or treatment, in particular to a preparation method of pickled Chinese cabbage.

Background

The pickled Chinese cabbage is a vegetable processing product, has the characteristics of appetite increase, convenience in eating and the like, and is popular with people. The pickled vegetable processing is developed, and the storage life of the vegetables can be prolonged. The pickled Chinese cabbage serving as a typical representative of Chinese characteristic fermented food has a long history, is deep in culture base, is pleasant in salty and sour, is crispy and delicious, is various in variety, and is deeply loved by people in China. Such as northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, and Yunnan sauerkraut.

In the existing pickled Chinese cabbage making process, the storage life of the pickled Chinese cabbage is further prolonged by adding the preservative, and the preservative has certain damage to a human body after long-term use. Health is vital to human beings, and a healthy method for preparing pickled Chinese cabbage without adding preservatives is provided.

Disclosure of Invention

The invention mainly aims to provide a preparation method of pickled Chinese cabbage, and aims to solve the technical problem of the existing method for preparing acid by adding a preservative.

To achieve the above objects, the present invention provides a method for preparing sauerkraut without adding preservative, the method comprising:

s1: cleaning the Chinese cabbage to be pickled;

s2: cutting cleaned Chinese cabbage into shredded Chinese cabbage;

s3: uniformly mixing the shredded Chinese cabbage with salt;

s4: placing the shredded Chinese cabbage in the step S3 into a pickling bottle, and sealing the mouth of the pickling bottle to block the outside air after the pickling bottle is filled or almost completely dipped;

s5: the pickling bottle is fermented for 25-30 days at the constant temperature of 24-26 ℃ at normal temperature to prepare the pickled Chinese cabbage.

Further, the chinese cabbage in the step S1 includes a north chinese cabbage.

Furthermore, the width dimension of the Chinese cabbage shreds in the step S2 is d, wherein d is more than 0cm and less than or equal to 5 cm.

Further, the layer of Chinese cabbage shreds is salted and put into a pot in step S3.

Further, the shredded Chinese cabbage in the step S3 is mixed with salt according to the proportion of 500: 3-500: 4.

Further, the kind of salt used in step S3 includes edible salt, large-particle salt.

According to the technical scheme, the Chinese cabbages to be pickled are cleaned and cut into shreds, the cut Chinese cabbages are uniformly mixed with salt, the Chinese cabbages with the uniformly mixed salt are placed in a pickling bottle, after the pickling bottle is filled or almost filled with the salt, the opening of the pickling bottle is sealed to block outside air so as to prevent the outside air from oxidizing the Chinese cabbages, the pickling bottle is fermented for 25-30 days at the constant temperature of 24-26 ℃ at the normal temperature to prepare the pickled Chinese cabbages, preservatives and extra fermented seasonings do not need to be added, and the standard of healthy diet is achieved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

Fig. 1 is a schematic flow chart of a method for preparing pickled Chinese cabbage according to an embodiment of the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that all directional indicators (such as up, down, left, right, front, and back) in the embodiments of the present invention are only used to explain the relative position relationship between the components, the motion situation, and the like in a specific posture (as shown in the drawings), and if the specific posture is changed, the directional indicator is changed accordingly.

In addition, the descriptions related to "first", "second", etc. in the present invention are only for descriptive purposes and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

In the present invention, unless otherwise expressly stated or limited, the terms "connected," "secured," and the like are to be construed broadly, and for example, "secured" may be a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.

The invention provides a preparation method of pickled Chinese cabbage.

Referring to fig. 1, in an embodiment of the present invention, a method for preparing pickled Chinese cabbage includes:

s1: cleaning the Chinese cabbage to be pickled;

s2: cutting cleaned Chinese cabbage into shredded Chinese cabbage;

s3: uniformly mixing the shredded Chinese cabbage with salt;

s4: placing the shredded Chinese cabbage in the step S3 into a pickling bottle, and sealing the mouth of the pickling bottle to block the outside air after the pickling bottle is filled or almost completely dipped;

s5: the pickling bottle is fermented for 25-30 days at the constant temperature of 24-26 ℃ at normal temperature to prepare the pickled Chinese cabbage.

According to the technical scheme, the Chinese cabbages to be pickled are cleaned and cut into shreds, the cut Chinese cabbages are uniformly mixed with salt, the Chinese cabbages with the uniformly mixed salt are placed in a pickling bottle, after the pickling bottle is filled or almost filled with the salt, the opening of the pickling bottle is sealed to block outside air so as to prevent the outside air from oxidizing the Chinese cabbages, the pickling bottle is fermented for 25-30 days at the constant temperature of 24-26 ℃ at the normal temperature to prepare the pickled Chinese cabbages, preservatives and extra fermented seasonings do not need to be added, and the standard of healthy diet is achieved.

Wherein the cabbage in step S1 comprises a northern Chinese cabbage. The northeast Chinese cabbage leaves are called northeast Chinese dwarf cabbage, and the northeast Chinese dwarf cabbage is relatively thick and strong. Of course, in some embodiments, the plants may be Chinese cabbage, Beijing Qingbai, Tianjin Qingma leaf Chinese cabbage, and rough edge of Shanxi Yangcheng, or may be Chinese cabbage in south China. The Chinese cabbage is cleaned, so that the taste of the pickled Chinese cabbage is guaranteed, and impurities and foreign matters are removed to prevent insanitation.

Wherein, in order to shorten the pickling time and sufficiently pickle, the width of the shredded cabbage in step S2 is d, d is 0cm < d.ltoreq.5 cm, such as d is 0.9cm, 1.0cm, 1.1cm, 1.2cm, 1.3cm, 1.4cm, 1.5cm, 1.6cm, 1.7cm, 1.8cm, 1.9cm, 2.0cm, 2.1cm, 2.2cm, 2.3cm, 2.4cm, 2.5cm, 2.6cm, 2.7cm, 2.8cm, 2.9cm, 3.0cm, 3.2cm, 3.3cm, 3.4cm, 3.5cm, 3.6cm, 3.7cm, 3.8cm, 3.9cm, 4.0cm, 4.2cm, 4.3cm, 4.4cm, 4.5cm, 4.6cm, 4.7cm, 4.8cm, 4.9cm, 4.0cm, 4.2cm, 4.3cm, 4.5cm, 4cm, 4.6cm, 4cm, 4.9cm, 5cm, etc.

Wherein, in order to mix the shredded cabbage and the salt fully and uniformly, the salt is scattered on the layer of the shredded cabbage in the step S3 and is put into the basin for fully stirring, the shredded cabbage and the salt in the step S3 are mixed according to the proportion of a, and the a can be any value between 500: 3 and 500: 4. For example, a is 500: 3.1, 500: 3.2, 500: 3.3, 500: 3.4, 500: 3.5, 500: 3.6, 500: 3.7, 500: 3.8, 500: 3.9, etc. The salt used can be common edible salt in home, and can also be large-particle salt with larger particles, and the large-particle salt is generally used for pickling.

The method comprises the specific steps of primarily screening Chinese cabbages, removing old or stale Chinese cabbages outside the Chinese cabbages, cleaning the screened Chinese cabbages with clear water, cutting the Chinese cabbages into Chinese cabbage shreds with the width of about 1cm after cleaning, laying the cut Chinese cabbage shreds in a basin layer by layer, simultaneously scattering large-particle salt layer by layer, fully stirring, filling the stirred Chinese cabbage shreds into a bottle which is full or almost full and almost has no gaps, sealing the Chinese cabbage shreds at the most open position, packaging the Chinese cabbage shreds by using a sealing cover so as to isolate the interior of the Chinese cabbages from the outside, and storing the Chinese cabbage shreds at the normal temperature of 25 ℃ for 26 days after packaging to prepare the pickled Chinese cabbage. The prepared pickled Chinese cabbage can be cooked or eaten instantly after being opened and washed, the acidity is controlled by controlling the time of wrapping the shredded Chinese cabbage with water according to personal taste, for example, the acidity of the pickled Chinese cabbage is reduced within a certain range when the pickled Chinese cabbage is soaked in water for a long time, and the pickled Chinese cabbage is healthy in diet and sour, salty and delicious.

The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.