Bitter gourd pickles and preparation method thereof
A technology of bitter gourd and pickled vegetables, applied in the field of bitter gourd pickled vegetables and its preparation, can solve the problems of single ingredients and nutrition, different processing methods, human hazards, etc., and achieve the effects of reasonable matching, crispy and delicious taste, and increasing appetite
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Embodiment 1
[0022] A kind of balsam pear pickle, by weight, its components are: 5000 parts of balsam pear, 311 parts of salt, 230 parts of fresh red pepper, 147 parts of garlic, 92 parts of white sugar, 484 parts of soybean soy sauce, 89 parts of white wine, 76 parts of white vinegar, 43 servings of star anise.
[0023] Above-mentioned balsam pear pickle is realized through the following steps:
[0024] (1) Raw material selection: select 5,000 parts of bitter gourds that are fat, emerald green, mildew-free, rotten, and pest-free, and soak them in 0.05% salt water for 30 minutes after cleaning;
[0025] (2) Drying: Remove the seeds of the bitter gourd in step (1), cut it in the middle, then cut it in half, add 188 parts of salt, marinate for 24 hours, put it in the sun for 6 hours, then rub the bitter gourd evenly, and then add salt 100 copies were marinated for 28 hours and then exposed to the sun for 8 hours;
[0026] (3) Dice the bitter gourd in step (2), and then expose it to the sun...
Embodiment 2
[0033] A kind of balsam pear pickle, by weight, its component is: 5500 parts of balsam pear, 426 parts of salt, 286 parts of fresh red pepper, 215 parts of garlic, 130 parts of white sugar, 519 parts of soybean soy sauce, 125 parts of white wine, 108 parts of white vinegar, 61 parts of star anise.
[0034] Above-mentioned balsam pear pickle is realized through the following steps:
[0035] (1) Selection of raw materials: Select 5,500 parts of bitter gourds that are fat, emerald green, mildew-free, rotten, and free from diseases and insect pests, and soak them in 0.05% salt water for 60 minutes after cleaning;
[0036] (2) Drying: remove the seeds of the bitter gourd in step (1), cut it in the middle, then cut it in half, add 240 parts of salt, marinate for 28 hours, put it in the sun for 8 hours, then rub the bitter gourd evenly, and then add salt 150 copies were marinated for 24 hours and then exposed to the sun for 6 hours;
[0037] (3) Dice the bitter gourd in step (2), a...
Embodiment 3
[0044] A kind of balsam pear pickle, by weight, its components are: 5190 parts of balsam pear, 352 parts of salt, 248 parts of fresh red pepper, 173 parts of garlic, 107 parts of white sugar, 495 parts of soybean soy sauce, 94 parts of white wine, 87 parts of white vinegar, 50 servings of star anise.
[0045] Above-mentioned balsam pear pickle is realized through the following steps:
[0046] (1) Selection of raw materials: Select 5190 pieces of bitter gourd that are fat, emerald green, mildew-free, rotten, and pest-free, and soak them in 0.05% salt water for 40 minutes after cleaning;
[0047] (2) Drying: remove the seeds of the bitter gourd in step (1), cut it in the middle, then cut it in half, add 200 parts of salt, marinate for 25 hours, put it in the sun for 7 hours, then rub the bitter gourd evenly, and then add salt 125 copies were marinated for 27 hours and then exposed to the sun for 7 hours;
[0048] (3) Dice the bitter gourd in step (2), and then expose it to the...
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