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Preparation method of spicy black pickled vegetable

A technology of fermenting fragrant and pickles, which is applied in the field of pickles processing, can solve the problems of the elderly and people with bad teeth, the difficulty of eating, the narrow selection of raw materials, and the lack of good improvement, so as to increase the desire to eat and increase the social economy. Benefits, the effect of good market prospects

Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Among all kinds of pickles currently available in the market, most of them are mainly root vegetable products, and there are relatively few leaf vegetable products. Salty, sour and spicy are made by other processes, and the taste is mostly raw and crisp, which also brings difficulties to the elderly and those with bad teeth. The selection of raw materials for the above-mentioned leafy vegetable products is narrow , mainly use cabbage, potherb mustard, and green vegetables as the main raw materials for pickled products. At present, no matter from the variety of products or the development and utilization of raw materials, they have not been improved very well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Prepare fermented spicy black pickles according to steps 1-5 of the above preparation method, wherein the vegetables in the first step are radish cherry; wherein the shredded cabbage cut in step a) is dried in the sun, and the water content of the dried shredded cabbage is 5%; wherein In b) the Chinese prickly ash, star anise, cinnamon, cumin, cloves, and dried red pepper are respectively crushed into 800-mesh fine powder; in the third step, 18% salt, 0.5% prickly ash powder, 0.3% Star anise fine powder, 0.4% cinnamon fine powder, 0.25% cumin fine powder, 0.5% dry red chili powder; wherein the shredded cabbage marinated in the 4th step is dried until the water content of the shredded cabbage is 52%; Wherein the dish base fermentation in the 5th step is under temperature 80 ℃, humidity 100%.

Embodiment 2

[0028] Prepare fermented spicy black pickles according to steps 1-5 of the above preparation method, wherein the vegetable in the first step is carrot cherry; wherein the shredded cabbage cut in step a) is dried in the sun, and the water content of the dried shredded cabbage is 2%; wherein In b) the Chinese prickly ash, star anise, cinnamon, cumin, cloves, and dried red pepper are respectively crushed into 800-mesh fine powder; in the third step, 18% salt, 0.5% prickly ash powder, 0.3% Star anise fine powder, 0.4% cinnamon fine powder, 0.25% fennel fine powder, 0.5% dry red chili powder; wherein the shredded cabbage marinated in the 4th step is dried until the water content of the shredded cabbage is 45%; Wherein the dish base fermentation in the 5th step is under temperature 88 ℃, humidity 95%.

Embodiment 3

[0030] Prepare fermented spicy black pickles according to steps 1-5 of the above preparation method, wherein the vegetables in the first step are cabbage; wherein the shredded cabbage cut in step a) is dried in the sun, and the water content of the dried shredded cabbage is 5%; wherein In b) the Chinese prickly ash, star anise, cinnamon, cumin, cloves, and dried red pepper are respectively crushed into 800-mesh fine powder; in the third step, 18% salt, 0.5% prickly ash powder, 0.3% Star anise fine powder, 0.4% cinnamon fine powder, 0.25% cumin fine powder, 0.5% dry red chili powder; wherein the shredded cabbage marinated in the 4th step is dried until the water content of the shredded cabbage is 48%; Wherein the vegetable base fermentation in the 5th step is under temperature 85 ℃, humidity 98%.

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Abstract

The invention discloses a preparation method of spicy black pickled vegetable. The spicy black pickled vegetable prepared according to the method is made from the following raw materials: radish leaves, carrot leaves, cabbage, Chinese cabbage, potherb mustard, green vegetables, flowering cabbage, cauliflower, Brassica campestris, lettuce leaves, caraway, cedrela sinensis, sweet potato leaves, kohlrabi leaves, garlic sprouts or young rape sprouts. The method comprises the following steps: pickling, sun-drying, fermenting and packaging. The spicy black pickled vegetable has smooth, salty, sweet, spicy and delicious taste; is suitable for the elderly and people with tooth problems; is a new type of edible pickled vegetables; and satisfies the consumer's demand. The spicy black pickled vegetable disclosed by the invention is made from the common vegetables by pretreatment, pickling and natural fermentation under special high temperature and high humidity conditions. Through fermentation, the organic components of the vegetable leaves are converted, so that the content of nutrients is increased, and the bitter and astringent taste of the vegetable leaves is removed. Therefore, the final product of spicy black pickled vegetable has a high quality, promotes the desire of people and stimulates the appetite.

Description

technical field [0001] The invention relates to the field of pickles processing, in particular to a method for preparing fermented spicy black pickles. Background technique [0002] Among all kinds of pickles currently available in the market, most of them are mainly root vegetable products, and there are relatively few leaf vegetable products. Salty, sour and spicy are made by other processes, and the taste is mostly raw and crisp, which also brings difficulties to the elderly and those with bad teeth. The selection of raw materials for the above-mentioned leafy vegetable products is narrow , mainly take cabbage, potherb mustard, and green vegetables as the main raw materials of pickled products. At present, no matter from the variety of products or the development and utilization of raw materials, they have not been improved well. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing fermented spicy black pickles. T...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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