Fermented spiced black pickles and preparation method thereof

Abstract

The invention discloses fermented spiced black pickles and a preparation method thereof. The fermented spiced black pickles are characterized by being prepared by pickling, airing, re-pickling and fermenting 100 kilograms of radish or carrot or kohlrabi or tuber mustard head or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or potato or yam or burdock or platycodon grandiflorum, 15 to 18 kilograms of salt, 0.2 to 0.3 kilogram of pepper, 0.2 to 0.25 kilogram of aniseed, 0.2 to 0.25 kilogram of cinnamon, 0.1 to 0.15 kilogram of fennel and 0.05 to 0.1 kilogram of clove. After pickling and natural fermentation, the cellulose and the organic ingredients of the product are transformed, so the nutritional quality of the product is improved, the product is fresh, fragrant and delicious, and the pickles are fine, smooth and easy to chew. The spiced black pickles prepared after fermentation can be stored for a long time, are not limited by the seasons of vegetables, can provide delicious dish to accompany a meal for people all year around, and enriches people's dining table. The product is simple in preparation process, low in price and suitable for ordinary people to eat, and can form a good market advantage.

Description

technical field [0001] The invention relates to the field of food processing, and also to the field of pickle processing, in particular to a fermented five-spice 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 salt vegetables, as well as fermented pickles and pickled vegetables. The taste is salty, sweet, hemp, spicy, sauce, spicy Fragrance is the leading product, and the taste is mostly crisp, raw, and hard. This also brings difficulties to the elderly and those with bad teeth. "Pickles" provides a kind of cooked pickles that are easy to chew, which overcomes the shortcomings of existing pickles. Howev...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of fermented spiced black pickles and preparation method, adopt fermented spiced black pickles prepared by the present invention, can make the cellulose of rhizome vegetables be beneficially transformed and softened, improve the nutritive quality of the product, also It can effectively enhance the aroma substances of pickles, making the product taste delicious and delicious. Its quality is not affected, thereby overcoming the defects of taste and long-term preservation of existing raw or cooked pickles