THE METHOD FOR MAKING A PRESERVE WITH SALT CHINESE CABBAGE USING PHELLINUS LINTEUS AND DEEP SEAWATER

摘要

The present invention relates to the method for the preparation with mushroom deep ocean water and the sauerkraut of condition, (a), be ground in volume 1 nm to 2 nm and it is dry to a water content less than 5% Phellinus; (B) by as 0.The mobile impurity of diatomaceous earth filter filtering deep sea water of 3 micron steps; (C) it is separated in salt and water in low temperature heat step within deep ocean water 60 to 70 10 days to 15 days; (d) separation to the salt of salt and deep sea water within 3% is adjusted; (E) the step of Phellinus powder (a): (d) step of deep sea water: glucose 100: 50:3 is in mixing ratio; (F) step ferment 5 days to 7 days wherein material be added at every 1kg 25 to 35 3g amylase balhyosil a ratio; (G) the cooling natural pond material in -5 to -10 stage; (H) 2 nm are expected in the natural pond of 1 nm at mill rear portion inside; (I) (h) step Phellinus powder: the deep sea water of (d) in step 1: according to 80 to 90 by heat 1 hour to 5 hour given at 20 to 1: 100; (J) then the heating that step is cooled to 10 to 15 materials focuses on 10% to 20% a salinity 70 to 90; (K) step of acid dipping is immersed 2 to 3 hours on cabbage passes through the material quartering; (L) twice or three times of rinse, in the drink water of pickled cabbage for going water removal 30 minutes to 1 hour; (M) pickled cabbage being crowded with, mushroom and condition with deep ocean water comprising the steps of: commercialization. Good pickled cabbage is produced due to the present invention, and tissue is made great efforts and crunchy texture and Storage period tick, and is not smelt and has been removed with pond, and mineral products and amino acid, which increase taste and steeps the nutrition of sauerkraut, to be enhanced and facilitates certain public health, you can get married market.