Method for making salt vegetable

Abstract

The invention provides a method for making a salt vegetable, and belongs to the technical field of processing of an agricultural product. The method for making the salt vegetable comprises the steps of using leaf mustard greens, brussel mustard greens, radish leaves and coriander leaves as raw materials; and making the salt vegetable by salting, loading, inversely sealing with water and frying. The method for making the salt vegetable provided by the invention has the beneficial effects that the raw materials can be various vegetable leaves and contain 10% of the coriander leaves, so that the prepared salt vegetable is mellow and abundant; the prepared salt vegetable is subjected to inverse water seal after being contained in a jar, so that not only can external air be separated, but also chopped vegetables inside a jar can be wetted by water vapor, better mellowing effect can be realized, and the prepared salt vegetable is pure and delicious; and then the salt vegetable is produced by frying plant oil and spices, so that the prepared salt vegetable has thick remaining taste; and the taste of salt vegetable prepared by the method for making the salt vegetable is tested for a plurality of times by the inventor and is praised by many people. The method for making the salt vegetable is applicable to the large-scale industrial production, and can meet the requirements of people on food variety.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for processing salted vegetables. Background technique [0002] The traditional salt dish is a kind of home-cooked dish with vegetable leaves as raw materials and made through the original pickling method. Because of its mellow and sweet taste, refreshing taste, sweet and lingering taste, it can promote diet and is easy to make. Well received by the general public. [0003] In the existing technology, the common method of salted vegetables is to wash the leaves of the vegetables, then boil them with boiling water for a while, then add salt, pepper, pepper, green onion, garlic, sugar and other seasonings, mix well and directly put them into the altar to add The lid is sealed, and water is put on the edge of the altar to intercept the air, and then the altar is placed in a cool place, and it can be eaten after the vegetables produce fragrance. Thi...

AI Technical Summary

Problems solved by technology

This method is simple and easy to implement, but its disadvantage is that the taste is single, and the shelf life is not long, it is easy to produce nitrite or mildew, and it often deteriorates before it can be eaten, causing a lot of waste

[0004] Patent Application No. 2012101722913 discloses a processing method of water-salted vegetables. The method is to break the stems of big-leaf mustard greens and dry them, then wash and dry them, then mix them with green onion and garlic, Zheer root and rice wine, then put them in an altar for pickling, and finally Make water-salted vegetables; although the salted vegetables made by this method are delicious, the main ingredients are too single and the taste is monotonous