Method for making fermented pickle

A production method and kimchi technology, applied in food preparation, application, food science, etc., can solve problems such as single taste and little nutrition, and achieve the effects of enhancing appetite, preventing constipation and enteritis

Inactive Publication Date: 2013-04-10
孙敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are a lot of kimchi in the market, generally red radish and kohlrabi are the main ingredients. Most of the tastes are salty, numb, sour and spicy. The method and ingredients are basically the same. The taste is relatively simple and has no nutrition.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0010] (1) First, put 30-40 prickly ash and some salt in the cold water, then boil the water, the amount of water is about 10%-20% of the capacity of the jar;

[0011] (2) After the water is completely cooled, pour it into the jar, then add 1 part of sorghum wine, 2 parts of fennel, 1 part of salt, 1 part of rock sugar, 1 part of pepper, 2 parts of ginger and 2 parts of vegetables;

[0012] (3) After 2-3 days of observation, if there are bubbles, it means that the fermentation is normal. After the green peppers are completely turned yellow, put them for another 2 to 3 days to complete the kimchi juice.

[0013] After washing the vegetables, cut them into large pieces or strips, and dry the water; put the cultivated kimchi juice in the jar, the vegetables must be completely submerged in the water, and then seal the mouth of the jar and wait for 5-7 hours before eating.

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PUM

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Abstract

The invention relates to a method for making fermented pickle. The fermented pickle is piquant, goes well with rice, can be directly eaten, and can also be used as a seasoning. The method comprises the steps of cleaning and airing fresh vegetables for later use, putting sorghum white spirit, anise, salt, crystal sugar, chili, ginger and water into a pickle jar, salting with the vegetables for 5 to 7 days, and thus obtaining the edible fermented pickle.

Description

[0001] The invention relates to a method for making pickled vegetables. The pickled vegetables have the advantages of appetizing, serving with meals and enhancing appetite, and can be eaten directly or used as seasoning. Background technique [0002] There are a lot of kimchi in the market, generally red radish and kohlrabi are the main ingredients, and the tastes are mostly salty, numb, sour, and spicy. Contents of the invention [0003] The purpose of the present invention is to provide a method for making fermented pickles in order to overcome the singleness of the mouthfeel of pickles in the past, and the pickles produce antibacterial effects along with fermentation. The action of harmful bacteria is inhibited by the action of lactic acid bacteria produced during fermentation, and the lactic acid bacteria that produce sour taste as the fermentation matures not only makes kimchi more delicious, but also inhibits other bacteria in the intestines and prevents abnormal fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 孙敏
Owner 孙敏
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