Rooted vegetable black pickles and preparation method thereof

Abstract

The invention provides a preparation method for rooted vegetable black pickles and the black pickles prepared by the method. The preparation method comprises the following steps: cutting raw materials comprising root vegetables comprising radish or carrot or kohlrabi or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or hot pickled mustard tuber head or potato or yam or burdock or platycodon grandiflorum into blocks or strips; and pickling, airing, fermenting and packaging. The fermented black pickles can completely eliminate the uncomfortable taste of the common raw pickles, so that the finished product is salty, sweet, fresh, fragrant and delicious, and the pickles are tender and smooth and particularly suitable for old people and people with bad teeth.

Description

technical field [0001] The invention relates to a preparation method of root vegetable pickles, in particular to a root vegetable black pickle and a preparation method thereof. Background technique [0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles has not been subst...

AI Technical Summary

Problems solved by technology

[0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles has not been substantially improved at present, and the thick and mellow aroma of vegetables has not been improved. It is reflected that the fragrance added in the production of pickles is only an external taste change, and the strong fragrance produced by the fermentation of the vegetables is difficult to achieve in the existing technology.