A taro stalk pickled product and pickling method thereof
A technology of pickled products and taro stems, which is applied in the field of taro stem pickled products and its pickling, can solve the problems of not being able to please diners, monotonous taste, and endangering human health, so as to improve the color, fragrance, nutritional value, and reduce rot and the effect of changing the taste and reducing the amount of residue
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[0047] After cleaning 1kg of taro stems, cut them into 5cm sections, add 50g of salt, mix them evenly, and let them stand for 30 minutes, then take them out and dry them in the sun to obtain pretreated taro stems; steam the marinating container at 100-120°C for 30 minutes Carry out drying, stack the pretreated taro stems in the pickling container and flatten them; prepare mother water, boil 1000g of distilled water for 30 minutes, and after cooling to 25°C, add 100g of lemons, 100g of taro stems, Take 50g of acetic acid, 120g of salt and 50g of lactic acid bacteria, ferment at 25°C for 20 days and then filter to obtain mother water; mix 80g of starch, 50g of salt, 100g of 30° liquor, 50g of garlic, 50g of Chili pepper and 1000g of mother water Finally, the prepared soaking liquid is obtained; the soaking liquid is slowly poured into the pickling container until it submerges the taro stalks, filled with carbon dioxide gas, sealed, and fermented in an environment of 30°C for 5 da...
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