阅读说明：本技术 一种锁鲜酸菜及其制备方法 (Suo xian pickled Chinese cabbage and preparation method thereof ) 是由 刘园园 陈闯 岳军 于 2021-07-30 设计创作，主要内容包括：本发明公开的一种锁鲜酸菜的制备方法,是由白菜、食盐和水淹渍而成,包括如下步骤,对窖池进行喷洒消毒,挑选优质白菜铺设在窖池内后封窖,环境温度控制在5-17℃,腌制时间30-40天,PH值到达3.3-3.5时完成腌制,去根及菜帮切丝,封装速冻,置于温度控制在-18℃以下的成品库内。本发明属于食品加工技术领域,本发明提供了一种质量、口味稳定,味道鲜美开胃健食,具有增强消化的功能,抑制其他有害菌群的增殖,刺激胃肠蠕动,促进排便,预防便秘,开胃提神、醒酒去腻等优点,且可以长时间进行保鲜的酸菜及其制备方法。(The invention discloses a preparation method of a fresh-keeping pickled Chinese cabbage, which is prepared by pickling Chinese cabbages, salt and water, and comprises the following steps of spraying and sterilizing a cellar pool, selecting high-quality Chinese cabbages, laying the Chinese cabbages in the cellar pool, sealing the cellar, controlling the environmental temperature to be 5-17 ℃, pickling for 30-40 days, completing pickling when the pH value reaches 3.3-3.5, removing roots and cutting vegetable sides, packaging and quickly freezing, and placing the pickled Chinese cabbages in a finished product warehouse with the temperature controlled below-18 ℃. The invention belongs to the technical field of food processing, and provides a pickled Chinese cabbage which is stable in quality and taste, delicious in taste, appetizing and healthy in eating, has the functions of enhancing digestion, inhibiting proliferation of other harmful flora, stimulating gastrointestinal peristalsis, promoting defecation, preventing constipation, stimulating appetite, refreshing, sobering up and removing grease and the like, and can be preserved for a long time and a preparation method thereof.)

1. A fresh-keeping pickled Chinese cabbage is characterized in that: the technical scheme is that the Chinese cabbage soup is prepared by pickling Chinese cabbage, salt and water.

2. A preparation method of a preserved Chinese sauerkraut is characterized by comprising the following steps: comprises the following steps of (a) carrying out,

the method comprises the following steps: spraying and disinfecting the pit, placing for 1-2 days after disinfection, and adding salt water into the pit to obtain a pit to be used;

step two: selecting high-quality Chinese cabbage with root height not more than 30cm, root thickness not more than 2.5cm and core ripening at the central temperature not lower than 0 deg.C when arriving, cleaning to obtain pickled Chinese cabbage material to be put into cellar;

step three: spreading pickled Chinese cabbage in a cellar pool, uniformly spreading salt, pressing a stone plate on the uppermost layer of Chinese cabbage after spreading, adding water into the cellar pool until the Chinese cabbage is submerged, and sealing the cellar to obtain the Chinese cabbage to be soaked;

step four: controlling the environmental temperature of the Chinese cabbage to be pickled at 5-17 deg.C, pickling for 30-40 days, and finishing pickling when the pH value reaches 3.3-3.5 to obtain pickled Chinese cabbage;

step five: taking out the pickled Chinese sauerkraut, putting the pickled Chinese sauerkraut into a root cutter to remove roots and vegetable sides, cleaning the pickled Chinese sauerkraut without the roots and the vegetable sides in a cleaning tank by using flowing purified water, and then putting the pickled Chinese sauerkraut into a shredder to shred to obtain filiform Chinese sauerkraut;

step six: packaging the filamentous sauerkraut at a temperature not higher than 15 deg.C, and quickly freezing in-30 deg.C refrigerator to obtain semi-finished product;

step seven: placing the semi-finished product in a finished product warehouse with the temperature controlled below-18 ℃.

3. The seafood-locked pickled Chinese cabbage and the preparation method thereof according to claim 2, wherein the seafood-locked pickled Chinese cabbage comprises the following components in percentage by weight: the pickled Chinese cabbage raw materials to be placed in the cellar are placed in the cellar within 12 hours of the delivery, a small amount of Chinese cabbages are placed on the uppermost layer of the cellar pool, and salt is quickly spread.

4. The seafood-locked pickled Chinese cabbage and the preparation method thereof according to claim 2, wherein the seafood-locked pickled Chinese cabbage comprises the following components in percentage by weight: the central temperature of the semi-finished product reaches-18 ℃.

5. The seafood-locked pickled Chinese cabbage and the preparation method thereof according to claim 2, wherein the seafood-locked pickled Chinese cabbage comprises the following components in percentage by weight: the semi-finished product is sealed flatly, gaps are not more than 1cm, the semi-finished product is symmetrical left and right and is more than or equal to 2cm, and the reserved length of the two ends of the adhesive tape is 3-5 cm.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preserved Chinese sauerkraut and a preparation method thereof.

Background

The pickled Chinese cabbage is one of pickled Chinese cabbages, the control of the fermentation state is not reasonable at present, but the defects of non-uniform production process, unstable quality and taste and the like exist, so that the pickled Chinese cabbage product has poor quality such as insufficient crisp, tender and fresh flavor, peracid in taste, strange flavor generation, tissue softening and the like, in the production, storage, transportation and sale processes, the circulation time of the pickled Chinese cabbage is prolonged compared with the conventional method, the illumination time of contact is increased, the probability of oxygen contact is increased, the factors easily cause the browning problem of the pickled Chinese cabbage, the color and luster of the pickled Chinese cabbage are blackened and darkened, and the commodity value of the pickled Chinese cabbage is seriously influenced.

Disclosure of Invention

In view of the above situation, in order to overcome the defects of the prior art, the invention aims to provide a pickled Chinese cabbage which has stable quality and taste, is delicious in taste, stimulates the appetite and is healthy, has the functions of enhancing digestion, inhibits the proliferation of other harmful flora, stimulates the gastrointestinal peristalsis, promotes defecation, prevents constipation, stimulates the appetite and refreshment, sobers up and removes greasy taste and the like, and can be preserved for a long time and a preparation method thereof.

The technical scheme adopted by the invention is as follows: a pickled Chinese cabbage with refreshing effect is prepared from Chinese cabbage, edible salt and water.

Further, the preparation method of the preserved Chinese sauerkraut comprises the following steps:

the method comprises the following steps: spraying and disinfecting the cellar pool, placing for 1-2 days after disinfection, adding salt water into the cellar pool to obtain the cellar pool to be used, adding the salt water firstly, then placing the Chinese cabbages into the cellar pool to avoid damage caused by direct landing of the Chinese cabbages, and ensuring that the Chinese cabbages in all positions can be pickled uniformly;

step two: selecting high-quality Chinese cabbage with root height not more than 30cm, root thickness not more than 2.5cm and core ripening at the central temperature not lower than 0 deg.C when arriving, cleaning to obtain pickled Chinese cabbage material to be put into cellar;

step three: laying pickled Chinese cabbage raw materials to be placed into a cellar in a cellar pool, uniformly spreading salt, pressing a stone slab on the uppermost layer of Chinese cabbage after laying is finished, adding water into the cellar pool until the Chinese cabbage is submerged, and sealing the cellar to obtain the Chinese cabbage to be pickled, wherein the stone slab can be pressed to prevent the Chinese cabbage from floating to influence the pickling effect;

step four: controlling the environmental temperature of the Chinese cabbage to be pickled at 5-17 deg.C, pickling for 30-40 days, and finishing pickling when the pH value reaches 3.3-3.5 to obtain pickled Chinese cabbage;

step five: taking out the pickled Chinese sauerkraut, putting the pickled Chinese sauerkraut into a root cutter to remove roots and vegetable sides, cleaning the pickled Chinese sauerkraut without the roots and the vegetable sides in a cleaning tank by using flowing purified water, and then putting the pickled Chinese sauerkraut into a shredder to shred to obtain filiform Chinese sauerkraut;

step six: packaging the filamentous sauerkraut at a temperature not higher than 15 deg.C, and quickly freezing in-30 deg.C refrigerator to obtain semi-finished product;

step seven: the semi-finished products are placed in a finished product warehouse with the temperature controlled below 18 ℃ below zero, the warehouse is clean, tidy and free of peculiar smell, the stored products are placed in a mode of not influencing cold air circulation, the stacking height cannot cause damage and deformation of boxes and products according to the actual condition of the warehouse, the distance between the products and walls, ceilings or the ground is not less than 10cm, and the stored products are taken out of the warehouse according to the first-in first-out principle.

Further, the pickled Chinese cabbage raw materials to be placed in the cellar are placed in the cellar within 12 hours of the delivery, a small amount of Chinese cabbages are placed on the uppermost layer of the cellar, and salt is quickly spread.

Furthermore, the center temperature of the semi-finished product reaches-18 ℃, so that the fragrance and the taste of the pickled Chinese cabbage can be ensured to the greatest extent, and the pickled Chinese cabbage is quick-frozen and fresh-locked.

Further, the semi-finished product is sealed flatly, the gap is not more than 1cm, the semi-finished product is symmetrical left and right and is more than or equal to 2cm, and the reserved length of two ends of the adhesive tape is about 3-5 cm.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

Example 1 the technical scheme adopted by the invention is as follows: a pickled Chinese cabbage with refreshing effect is prepared from Chinese cabbage, edible salt and water.

The invention relates to a preparation method of a locked fresh pickled Chinese cabbage, which comprises the following steps:

the method comprises the following steps: spraying and disinfecting the pit, placing for 1-2 days after disinfection, and adding salt water into the pit to obtain a pit to be used;

step two: selecting high-quality Chinese cabbage with root height not more than 30cm, root thickness not more than 2.5cm and core ripening at the central temperature not lower than 0 deg.C when arriving, cleaning to obtain pickled Chinese cabbage material to be put into cellar;

step three: spreading pickled Chinese cabbage in a cellar pool, uniformly spreading salt, pressing a stone plate on the uppermost layer of Chinese cabbage after spreading, adding water into the cellar pool until the Chinese cabbage is submerged, and sealing the cellar to obtain the Chinese cabbage to be soaked;

step four: controlling the environmental temperature of the Chinese cabbage to be pickled at 5 ℃, pickling for 30 days, and completing pickling when the pH value reaches 3.3-3.5 to obtain pickled Chinese cabbage;

step five: taking out the pickled Chinese sauerkraut, putting the pickled Chinese sauerkraut into a root cutter to remove roots and vegetable sides, cleaning the pickled Chinese sauerkraut without the roots and the vegetable sides in a cleaning tank by using flowing purified water, and then putting the pickled Chinese sauerkraut into a shredder to shred to obtain filiform Chinese sauerkraut;

step six: packaging the filamentous sauerkraut at a temperature not higher than 15 deg.C, and quickly freezing in-30 deg.C refrigerator to obtain semi-finished product;

step seven: placing the semi-finished product in a finished product warehouse with the temperature controlled below-18 ℃.

The pickled Chinese cabbage raw materials to be placed in the cellar are placed in the cellar within 12 hours of the delivery, a small amount of Chinese cabbages are placed on the uppermost layer of the cellar pool, and salt is quickly spread.

The central temperature of the semi-finished product reaches-18 ℃.

The semi-finished product is sealed flatly, the gap is not more than 1cm, the semi-finished product is symmetrical left and right and is more than or equal to 2cm, and the reserved length of the two ends of the adhesive tape is about 3-5 cm.

Example 2: the technical scheme adopted by the invention is as follows: a pickled Chinese cabbage with refreshing effect is prepared from Chinese cabbage, edible salt and water.

The invention relates to a preparation method of a locked fresh pickled Chinese cabbage, which comprises the following steps:

the method comprises the following steps: spraying and disinfecting the pit, placing for 1-2 days after disinfection, and adding salt water into the pit to obtain a pit to be used;

step two: selecting high-quality Chinese cabbage with root height not more than 30cm, root thickness not more than 2.5cm and core ripening at the central temperature not lower than 0 deg.C when arriving, cleaning to obtain pickled Chinese cabbage material to be put into cellar;

step three: spreading pickled Chinese cabbage in a cellar pool, uniformly spreading salt, pressing a stone plate on the uppermost layer of Chinese cabbage after spreading, adding water into the cellar pool until the Chinese cabbage is submerged, and sealing the cellar to obtain the Chinese cabbage to be soaked;

step four: controlling the environmental temperature of the Chinese cabbage to be pickled at 10 ℃, pickling for 35 days, and completing pickling when the pH value reaches 3.3-3.5 to obtain pickled Chinese cabbage;

step five: taking out the pickled Chinese sauerkraut, putting the pickled Chinese sauerkraut into a root cutter to remove roots and vegetable sides, cleaning the pickled Chinese sauerkraut without the roots and the vegetable sides in a cleaning tank by using flowing purified water, and then putting the pickled Chinese sauerkraut into a shredder to shred to obtain filiform Chinese sauerkraut;

step six: packaging the filamentous sauerkraut at a temperature not higher than 15 deg.C, and quickly freezing in-30 deg.C refrigerator to obtain semi-finished product;

step seven: placing the semi-finished product in a finished product warehouse with the temperature controlled below-18 ℃.

The pickled Chinese cabbage raw materials to be placed in the cellar are placed in the cellar within 12 hours of the delivery, a small amount of Chinese cabbages are placed on the uppermost layer of the cellar pool, and salt is quickly spread.

The central temperature of the semi-finished product reaches-18 ℃.

The semi-finished product is sealed flatly, the gap is not more than 1cm, the semi-finished product is symmetrical left and right and is more than or equal to 2cm, and the reserved length of the two ends of the adhesive tape is about 3-5 cm.

Example 3: the technical scheme adopted by the invention is as follows: a pickled Chinese cabbage with refreshing effect is prepared from Chinese cabbage, edible salt and water.

The invention relates to a preparation method of a locked fresh pickled Chinese cabbage, which comprises the following steps:

the method comprises the following steps: spraying and disinfecting the pit, placing for 1-2 days after disinfection, and adding salt water into the pit to obtain a pit to be used;

step two: selecting high-quality Chinese cabbage with root height not more than 30cm, root thickness not more than 2.5cm and core ripening at the central temperature not lower than 0 deg.C when arriving, cleaning to obtain pickled Chinese cabbage material to be put into cellar;

step three: spreading pickled Chinese cabbage in a cellar pool, uniformly spreading salt, pressing a stone plate on the uppermost layer of Chinese cabbage after spreading, adding water into the cellar pool until the Chinese cabbage is submerged, and sealing the cellar to obtain the Chinese cabbage to be soaked;

step four: controlling the environmental temperature of the Chinese cabbage to be pickled at 15 ℃, pickling for 40 days, and completing pickling when the pH value reaches 3.3-3.5 to obtain pickled Chinese cabbage;

step five: taking out the pickled Chinese sauerkraut, putting the pickled Chinese sauerkraut into a root cutter to remove roots and vegetable sides, cleaning the pickled Chinese sauerkraut without the roots and the vegetable sides in a cleaning tank by using flowing purified water, and then putting the pickled Chinese sauerkraut into a shredder to shred to obtain filiform Chinese sauerkraut;

step six: packaging the filamentous sauerkraut at a temperature not higher than 15 deg.C, and quickly freezing in-30 deg.C refrigerator to obtain semi-finished product;

step seven: placing the semi-finished product in a finished product warehouse with the temperature controlled below-18 ℃.

The pickled Chinese cabbage raw materials to be placed in the cellar are placed in the cellar within 12 hours of the delivery, a small amount of Chinese cabbages are placed on the uppermost layer of the cellar pool, and salt is quickly spread.

The central temperature of the semi-finished product reaches-18 ℃.

The semi-finished product is sealed flatly, the gap is not more than 1cm, the semi-finished product is symmetrical left and right and is more than or equal to 2cm, and the reserved length of the two ends of the adhesive tape is about 3-5 cm.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.