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A kind of plum orchid pickle and its preparation method

A production method and fresh technology, applied in food preparation, application, food science, etc., can solve problems such as poor taste, achieve the effect of retaining health-care ingredients, bright appearance, and reducing bitterness

Active Publication Date: 2015-09-02
玉龙县九香河农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But bitter taste, poor taste, few people consume it as food

Method used

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Embodiment Construction

[0006] Below in conjunction with embodiment the present invention is described in detail.

[0007] It is composed of fresh Meilan vegetables, warm boiled water, chili noodles, brown sugar, white wine, pepper powder, fennel powder, and table salt. The production process is as follows:

[0008] 1. Cleaning: Wash 40kg of fresh plum orchids, rinse and drain the water;

[0009] 2. Initial ingredients: Drain and clean the fresh green thorn fruit and put them in the batching tank, add 1 kg of chili noodles, 1 kg of brown sugar, 0.1 kg of pepper powder, 0.08 kg of fennel, and 1.5 kg of table salt, and mix well;

[0010] 3. Tank filling and re-batching: After mixing evenly, put the initial batching items into the earth jar, add 20kg of warm water at 65°C and 1kg of white wine, and seal the earth jar.

[0011] 4. Outdoor fermentation: place the sealed earth jar in the sun for 3 to 5 days for outdoor fermentation;

[0012] 5. Indoor fermentation: After outdoor fermentation, it is moved...

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Abstract

The invention provides Lijiang vegetable pickles and a preparation method of the Lijiang vegetable pickles. The Lijiang vegetable pickles are characterized in that the weight ratio of fresh Lijiang vegetable, warm water, chili powder, brown sugar, spirit, paprika powder, fennel powder and common salt is 100: (45-55):(2-3.5):(2.2-3.5):(2-5):(0.2-0.35):(0.15-0.3):(3.5-5.5). The preparation method comprises the following steps: washing the fresh Lijiang vegetable; draining the cleaning water and then placing in a mixing jar; adding the chili powder, the brown sugar, the paprika powder, the fennel powder and the common salt according to the proportion, uniformly mixing and then holding in a clay jar; adding warm water of 60-80 DEG C and the spirit according to the proportion and then sealing; placing the sealed clay jar in the sun for 3-5 days; then transferring indoors for naturally fermenting for 55-65 days to prepare the Lijiang vegetable pickles. The pickles prepared by the using the method have bright appearance and delicious taste and are crisp and tasty, the bitterness of the Lijiang vegetable is effectively reduced, no color enhancing agent or preservative is added during processing of the product, and the guarantee period is long.

Description

technical field [0001] The invention relates to a plum orchid pickled vegetable and a preparation method thereof. Background technique [0002] Meilancai is a vegetable grown in Lijiang's unique geographical environment. It has the functions of clearing heat and detoxifying, digesting food and invigorating the stomach. It is generally used as soup. However, it has a bitter taste and poor mouthfeel, and there are few people who consume it as food. Contents of the invention [0003] The object of the present invention is to solve the above-mentioned existing problems, and provide a plum orchid pickle with health benefits and good taste and a preparation method thereof. [0004] The present invention is realized in this way: it is composed of fresh plum orchid vegetables, warm boiled water, chili noodles, brown sugar, white wine, pepper powder, fennel powder, and table salt, and is characterized in that fresh plum orchid vegetables, warm boiled water, pepper noodles, brown s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 姚艳香
Owner 玉龙县九香河农业开发有限公司
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