Method for preparing leaf vegetable black pickle

Abstract

The invention discloses a method for preparing a leaf vegetable black pickle. The black pickle, which is prepared by the method, uses roots of radish leaves or roots of carrot leaves or cabbages or Chinese cabbages or potherb mustard or flowering cabbages or cauliflowers or lettuce leaves or caraway or tender leaves of Chinese toon or sweet potato leaves or leaves of black salted turnip or garlic sprout or tender rape seedlings as raw materials, is prepared by raw material processing, pickling, air-drying, fermentation and packaging and aims to enable more edible leaf vegetables to be further beneficially utilized. The preparation of the black pickle also aims to promote taste and quality of the pickle, overcome the defects of an existing pickle preparation method, sufficiently utilize vast leaf vegetable resources, prepare a novel pickle which has higher nutritive value, is more delicious in taste and can be kept for a long time, provide diversified pickle varieties, enable more people to enjoy delicious table pickles with nutritive value and particularly meet the requirements of old people and people with poor teeth for eating.

Description

technical field [0001] The invention relates to the field of pickles processing, in particular to a method for preparing leafy black pickles. Background technique [0002] Among all kinds of pickles currently available in the market, most of them are based on root vegetable products, and their leaf vegetable products are relatively few. It is characterized by salty, sour and spicy, and the taste is mostly raw and crisp, which also brings difficulties to the eating of the elderly and those with bad teeth. The selection of raw materials for the above-mentioned leafy vegetable products The scope is narrow, and the main raw materials are pickled products of cabbage, potherb mustard, and green vegetables. At present, no matter from the variety of products or the development and utilization of raw materials, there has not been a good improvement. Contents of the invention [0003] The invention provides a method for preparing leafy black pickles, the purpose of which is to enab...

AI Technical Summary

Problems solved by technology

[0002] Among all kinds of pickles currently available in the market, most of them are based on root vegetable products, and their leaf vegetable products are relatively few. It is characterized by salty, sour and spicy, and the taste is mostly raw and crisp, which also brings difficulties to the eating of the elderly and those with bad teeth. The selection of raw materials for the above-mentioned leafy vegetable products The scope is narrow, and the main raw materials are pickled products of cabbage, potherb mustard, and green vegetables. At present, no matter whether it is the variety of products or the development and utilization of raw materials, it has not been improved.