Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof

A technology for pickle brine and by-products, which is applied to the field of pickle brine produced by using liquor by-products and its preparation field, can solve problems such as environmental pollution, waste of renewable resources and the like, shorten fermentation time, realize comprehensive development and utilization, and have a sour taste. Crispy and refreshing effect
CN102754804AActive Publication Date: 2012-10-31SICHUAN TUOPAI SHEDE WINE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SICHUAN TUOPAI SHEDE WINE
Publication Date
2012-10-31

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Abstract

The invention discloses pickled vegetable brine produced by using white wine byproducts, and a preparation method thereof. The pickled vegetable brine is prepared by taking esterified residual liquid as basic materials and other auxiliary materials in parts by weight in 1L of esterified residual liquid, including 5-8g of clove, 10-30g of green pepper, 5-40g of ginger, 3-10g of lysimachia sikokiana, 2-8g of pepper, 5-8g of anise, 5-10g of diphtheria, 3-10g of orange peel, and 20-50g of edible salt. The pickled vegetable has high shelf life, and is not heated in preparation process; the esterified residual liquid contains abundant organic acid, so as to be capable of effectively restraining the other bacteria infection; the pickled vegetable does not produce flowers, is long in shelf life, short in fermentation time, and can be eaten after the vegetables are soaked for hours at normal temperature; and the pickled vegetable is acid and crisp and tasty in mouthfeeling, thick in fragrance,proper for both acid and hot, unique in flavor, and is bright in color and good in luster.
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Description

technical field

[0001] The present invention relates to a kind of brine for soaking pickles, in particular to a kind of brine for pickles based on the residual liquid after esterification, fermentation and distillation of liquor brewing by-products such as yellow water and wine tail, and to the preparation of the brine for pickles method. Background technique

[0002] Making kimchi is one of the long and exquisite culinary technology heritages in our country. my country's kimchi originated in the Shang and Zhou Dynasties 3100 years ago. It first appeared in the "Book of Songs" with the poem "There are huts in the middle field, and melons in the battlefield are peeled and scalloped, and they are offered to the emperor". Lu and melons are vegetables, and "peeled" and "菹" means pickled processing.

[0003] The characteristic of kimchi production and processing is "soaking and fermentation", highlighting "soaking" and "fermentation". The process of pickling is also a biochemica...

Claims

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