Spicy Chinese allium black pickle and processing method thereof

[0024] Example 1

[0025] (1) Cut off the fibrous roots, peel off the black skin and old skin of fresh scallions with crisp texture, white color, uniform size and no damage, wash off the sand and dander with water, and then control the moisture and set aside; ( 2) Take 10 grams of pepper, 20 grams of star anise, 10 grams of cinnamon, 5 grams of cumin, 3 grams of cloves, 5 grams of dried ginger, 15 grams of dried red pepper, respectively, crush them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 30 grams of table salt, turn the heat to a boil, dilute the volume to 1 kg of the pickling liquid, and cool it down to room temperature for later use; (3) Put the dried lotus roots in the above (1) dry water into the pickling jar, Press the lotus head: pickling liquid=1:1, add the pickling liquid prepared in (2) above, compact the material with moso bamboo slices, cover it, place it in a cool and dry place, marinate at room temperature for 32 days, remove and marinate Prepare the liquid to obtain the greens for use; (4) Filter the above-mentioned marinating liquid with gauze, heat and boil for 5 minutes to obtain the marinade for use; (5) Spread the marinated greens of the above (3) on a bamboo mat to dry , Dried until the water content is 3%; (6) Put the dried marinated hotpot in the pot, add the marinade of (4) above, cover the pot tightly, heat and boil for 1 hour, turn to low heat, Keep the temperature in the pot at 75°C for 24 hours after fermentation, then turn to warm heat to heat up the material to collect the marinade, take it out of the pot, and place it in a cool and ventilated place for 2 days to get spicy hotpot black pickles.

[0026] Example 2

[0027] (1) Cut off the fibrous roots, peel off the black skin and old skin of fresh scallions with crisp texture, white color, uniform size and no damage, wash off the sand and dander with water, and then control the moisture and set aside; ( 2) Take 20 grams of Chinese pepper, 10 grams of star anise, 20 grams of cinnamon, 10 grams of cumin, 5 grams of cloves, 10 grams of dried ginger, and 30 grams of dried red pepper, respectively, crush them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 60 grams of table salt, turn the heat to a boil, dilute the volume to 1 kg of the pickling liquid, and cool it down to room temperature for later use; (3) Put the dried lotus roots in the above (1) dry water into the pickling jar, According to the lotus head: pickling liquid=1:1, add the pickling liquid prepared in (2) above, compact the material with moso bamboo slices, cover it, put it in a cool and dry place, marinate at room temperature for 40 days, remove and marinate Prepare the liquid to obtain the greens for use; (4) Filter the above-mentioned marinating liquid with gauze, heat and boil for 5 minutes to obtain the marinade for use; (5) Spread the marinated greens of the above (3) on a bamboo mat to dry , Dried until the water content is 2.5%; (6) Put the dried marinated hotpot in the pot, add the marinade of (4) above, cover the pot tightly, heat and boil for 1 hour, turn to low heat, Keep the temperature in the pot at 90°C for 18 hours after fermentation, then turn to warm heat to heat up the material to collect the marinade, take it out of the pot, and place it in a cool and ventilated place for 3 days to obtain spicy hotpot black pickles.

[0028] Example 3

[0029] (1) Cut off the fibrous roots, peel off the black skin and old skin of fresh scallions with crisp texture, white color, uniform size and no damage, wash off the sand and dander with water, and then control the moisture and set aside; ( 2) Take 15 grams of Chinese pepper, 15 grams of star anise, 15 grams of cinnamon, 7.5 grams of cumin, 4 grams of cloves, 7.5 grams of dried ginger, 25 grams of dried red pepper, respectively, crush them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 45 grams of table salt, turn the heat to a boil, dilute the volume to 1 kg of pickling liquid, and cool it down to room temperature for later use; (3) Put the dried lotus roots in the above (1) dry water into the pickling jar, According to the lotus head: pickling liquid=1:1, add the pickling liquid prepared in (2) above, compact the material with moso bamboo slices, cover it, put it in a cool and dry place, marinate at room temperature for 35 days, remove and marinate Prepare the liquid to obtain the greens for use; (4) Filter the above-mentioned marinating liquid with gauze, heat and boil for 5 minutes to obtain the marinade for use; (5) Spread the marinated greens of the above (3) on a bamboo mat to dry , Dried until the water content is 4%; (6) Put the dried pickled scallions into the pot, add the marinade of (4) above, cover the pot tightly, heat and boil for 1 hour, turn to low heat, Keep the temperature in the pot at 85°C for 22 hours after fermentation, and then turn to warm heat to heat up the material to collect the marinade, take it out of the pot and place it in a cool and ventilated place for 2 days to obtain spicy hotpot black pickles.