A kind of hydrochloric acid vegetable production method
A production method, the technology of hydrochloric acid vegetables, applied in the field of pickled vegetables, can solve the problems of inconsistent production process, unstable quality and taste, etc., and achieve the effect of standardized production process, stable quality and pure taste
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[0010] Example 1 of the present invention. The production method of hydrochloric acid vegetables is to wash the vegetables and dry them in the sun, add salt to pickle for 90-120 days, wash and cut the pickled vegetables, after desalting and dehydrating, calculate by weight and add 1000 parts of the vegetables. The following seasonings are 150-250 parts of sweet wine, 60-80 parts of rock sugar, 10-30 parts of chili, 10-20 parts of garlic soaked, and then fermented in the jar again for 7-10 days to obtain hydrochloric acid vegetable. By weight, the amount of salt for pickling green vegetables is 9%, that is, 100 kilograms of green vegetables are pickled with 9 kilograms of salt. The desalination and dehydration treatments include adjusting the salt content of the pickled vegetables to 4.5-6% and the water content to 73-78%. The chili is a local wrinkled chili from Dushan, dried and powdered and added.
[0011] The sweet wine used is glutinous rice washed, steamed, koji and fermen...
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