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Simple making method for preserving proper salty and non-sour Sichuan preserved vegetables

A technology of Sichuan pickles and production methods, applied in food preparation, application, food science, etc., can solve the problems of long brewing time, unexpected, frequently changing pickle water, etc.

Inactive Publication Date: 2014-06-25
杨瑞聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not long after I started working after graduating from university, I started to learn how to make Sichuan pickles at home. At that time, I thought about how my grandma made such good Sichuan pickles? The Sichuan pickles made by ordinary people are either too salty (become pickles) or sour (become sauerkraut) or both salty and sour (become salty sauerkraut), because the general Sichuan pickle making method takes a long time. Long or even too long, and people generally do not think of the need to change the kimchi water frequently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] Clean, disinfect and dry the kimchi jars used for making Sichuan pickles first, then pour the pre-prepared high-quality cold boiled water into them, and add an appropriate amount of salt. The salt should not be too much, otherwise it will be too salty and will destroy the original nature of the vegetables. taste and fragrance, and then add an appropriate amount of pre-washed and dried red pepper, pepper, star anise and other condiments, but the spices and sugar should not be put or less, otherwise the original taste and fragrance of the vegetables will be destroyed, and then soaked Put all kinds of pre-rinsed and dried fresh vegetables into the kimchi jar gently, and finally, cover the lid of the kimchi jar that acts as a seal and add enough water to the outer edge to prevent the lid of the kimchi jar from being closed too tightly so that air cannot enter . Note that the water on the outer edge of the kimchi jar should be replaced frequently to ensure cleanliness. All ...

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PUM

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Abstract

The invention discloses a simple making method for preserving proper salty and non-sour Sichuan preserved vegetables. The inspiration is from the description of local deceased old man or women in Zigong of Sichuan, and is capable of enabling a common person to rapidly preserve proper salty and non-sour Sichuan preserved vegetables which are natural and fresh in taste to be close to the nature of the vegetables at any time at a home or a working occasion.

Description

Technical field [0001] The invention discloses a simple preparation method for brewing Sichuan pickles that are not too salty and not sour. Background technique [0002] Sichuan has been famous all over the world for Sichuan pickles in ancient times. When I was young, I heard from my grandpa that my grandma was very good at making Sichuan pickles. It is said that the pickles made by my grandma are very fragrant and delicious, and they are very famous far and near. Not long after I started working after graduating from university, I started to learn how to make Sichuan pickles at home. At that time, I thought about how my grandma made such good Sichuan pickles? The Sichuan pickles made by ordinary people are either too salty (become pickles) or sour (become sauerkraut) or both salty and sour (become salty sauerkraut), because the general brewing method of Sichuan pickles takes a long time. Long or even too long, and people generally do not think of the need to change the ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 杨瑞聪
Owner 杨瑞聪