Method for preparing vegetables pickled in fermented soya beans, and said pickled vegetables

A technology of fermented soya bean and pickles, which is applied in the preparation of fermented soya bean and pickles, can solve the problems of unsatisfactory consumers, and achieve the effect of low cost, delicious taste and fragrant soup

Inactive Publication Date: 2008-06-11
赵绍山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing pickles can not meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Prepare pickles according to the preparation method of fermented soya bean pickles, wherein in the first step, when preparing fermented soya beans, soak soybeans for 2 hours, heat-preserve and airtightly cultivate them for 5 days; when processing vegetables in the second step, cut 30Kg mustard greens into shreds, and then air-dry until softening When preparing fermented soya bean pickles, 100Kg of fermented soya bean, 20g of Chinese prickly ash, 30g of aniseed, 20g of cinnamon, 20g of white pepper, 100g of ginger, 150g of monosodium glutamate, 0.5Kg of chili powder, 5Kg of soy sauce, 6Kg of salt and the above-mentioned ingredients have been aired until soft Mix the shredded mustard greens; put it in an altar and seal it and put it in a cool place for 25 days.

Embodiment 2

[0016] Prepare pickles according to the preparation method of above-mentioned fermented soya bean pickles, wherein in the first step, when preparing fermented soya bean pickles, soak soybeans for 2 hours, and insulate and airtightly cultivate them for 7 days; when processing vegetables in the second step, cut 40Kg cucumber into strips; when preparing fermented soya bean pickles, Mix 100Kg of freshly prepared tempeh, 23g of Chinese prickly ash, 20g of aniseed, 15g of cinnamon, 30g of white pepper, 130g of ginger, 180g of monosodium glutamate, 3Kg of soy sauce, 5Kg of salt, and the above-mentioned cucumber strips;

Embodiment 3

[0018] Prepare pickles according to the above-mentioned method for preparing fermented soya bean pickles, wherein in the first step, when preparing fermented soya bean, soak the soybeans for 5 hours, and heat-preserve and airtightly cultivate them for 6 days; Soft; when making freshly prepared fermented soya bean pickles, mix 100Kg fermented soya bean, 30g Chinese prickly ash, 20g aniseed, 25g cinnamon, 40g self-pepper, 160g ginger, 250g monosodium glutamate, 0.7Kg white sugar, 4Kg soy sauce, 8Kg table salt and the above ingredients to soften Mix well with the white radish pieces; place in a cool place for 30 days after packing in an altar, compacting and sealing.

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PUM

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Abstract

A pickled soybean-vegetable with unique taste is prepared through immersing soybean in water, boiling, preparing pickled soybean, cutting vegetables for shaping, proportionally mixing said pickled soybean and vegetables with 10 flavourings including Chinese prickly ash, anise, cinnamon bark, soy, edible salt, etc, loading the mixture in a jar, sealing, and pickling for 20-30 days.

Description

technical field [0001] The invention relates to a method for preparing pickled vegetables, in particular to a method for preparing fermented soya bean pickles, and also to fermented soya bean pickles prepared by the method. Background technique [0002] Our country has a long history of pickled pickles. Pickles not only have the color and aroma of sauce, but also maintain the shape and crisp texture of vegetables, so they are indispensable delicacies on the table. Along with improving constantly of people's living standard, need the pickles of more different tastes. Existing pickles can not satisfy the needs of consumers at present. Contents of the invention [0003] The object of the present invention is to provide a preparation method of fermented soya bean pickles and fermented soya bean pickles prepared by the method. The fermented soya bean pickle prepared by the preparation method of the present invention has a unique taste, wherein the vegetables have the color an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/20A23L1/22A23L19/20A23L11/00A23L27/00
Inventor 赵绍山
Owner 赵绍山
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