Pickle marinading solution, preparation method of pickle marinading solution and radish marinading method

A technology for soaking liquid and kimchi, applied in the direction of food science and the like, can solve the problems of poor taste, unique taste and short production time of kimchi, and achieve the effects of simple and convenient preparation method, unique taste and better flavor.

Inactive Publication Date: 2016-02-24
CHONGQING TANXIANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of kimchi brine is different. The kimchi brine of old manufacturers is taken from the old altar brine that the manufacturer has used many times, while the household or new manufacturers do not have good kimchi brine as a primer,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pickle soaking liquid, which is composed of the following raw materials in parts by weight: 60 parts of water, 30 parts of pepper, 10 parts of ginger, 1 part of Chinese prickly ash, 3 parts of garlic, 3 parts of rock sugar, 0.5 part of three naphthalene, 0.5 part of star anise, 2 parts of fennel 2 parts, 2 parts of perilla, 3 parts of papaya, 2 parts of white wine, 0.5 part of bay leaves, and salt is also added in the raw material, and the ratio of parts by weight of the salt to the raw material is 7:100. The fennel is fresh fennel, the perilla is fresh perilla, and the papaya is wild fresh papaya.

[0021] A kind of preparation method of pickled vegetable soaking liquid, carries out according to the following steps:

[0022] 1) Take the above-mentioned raw materials water, capsicum, ginger, Chinese prickly ash, garlic, rock sugar, trinaphthalene, star anise, fennel, perilla, papaya, white wine, bay leaves by weight, and then weigh the weight of salt in proportion, M...

Embodiment 2

[0028] A pickle soaking solution, which is composed of the following raw materials in parts by weight: 55 parts of water, 25 parts of pepper, 8 parts of ginger, 0.5 part of Chinese prickly ash, 2.5 parts of garlic, 2.5 parts of rock sugar, 0.8 parts of three naphthalene, 0.8 parts of star anise, 1.8 parts of fennel part, 1.8 parts of perilla, 2.8 parts of Chinese papaya, 1.8 parts of white wine, 0.8 part of bay leaf, also be added with salt in the described raw material, the weight and number ratio of described salt and raw material is 5:100. The fennel is fresh fennel, the perilla is fresh perilla, and the papaya is wild fresh papaya.

[0029] A kind of preparation method of pickled vegetable soaking liquid, carries out according to the following steps:

[0030] 1) Firstly weigh the raw materials water, chili, ginger, Chinese prickly ash, garlic, rock sugar, trinaphthalene, star anise, fennel, perilla, papaya, white wine, and fragrant leaves in parts by weight, and then weigh...

Embodiment 3

[0036] A pickle soaking solution, which is composed of the following raw materials in parts by weight: 65 parts of water, 35 parts of pepper, 12 parts of ginger, 1.5 parts of Chinese prickly ash, 3.5 parts of garlic, 3.5 parts of rock sugar, 1 part of three naphthalene, 1 part of star anise, 2.5 parts of fennel 2.5 parts, 2.5 parts of perilla, 3.2 parts of papaya, 2.5 parts of white wine, 1 part of fragrant leaves, and salt is also added in the raw material, and the ratio of parts by weight of the salt to the raw material is 10:100. The fennel is fresh fennel, the perilla is fresh perilla, and the papaya is wild fresh papaya.

[0037] A kind of preparation method of pickled vegetable soaking liquid, carries out according to the following steps:

[0038] 1) Firstly weigh the raw materials water, chili, ginger, Chinese prickly ash, garlic, rock sugar, trinaphthalene, star anise, fennel, perilla, papaya, white wine, and fragrant leaves in parts by weight, and then weigh the weigh...

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PUM

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Abstract

The invention discloses pickle marinading solution. The pickle marinading solution comprises the following raw materials: water, chilli, ginger, Chinese prickly ash, garlic, crystal sugar, three naphthalene, star anise, fennel seeds, purple perilla, pawpaws, white spirit, myrcia and salt. The invention provides a preparation method of the pickle marinading solution. The preparation method comprises the following steps: 1) weighing the raw materials in parts by weight, weighing the salt according to a certain proportion, and mixing the materials in a jar and sealing the jar; and 2) turning over the materials in the jar and sealing the jar for fermentation so as to obtain the pickle marinading solution. The invention further discloses a method for marinading radishes by using the marinading solution. The method comprises the following steps: 1) preparing the marinading solution, adding radishes into the marinading solution according to a certain proportion, mixing the materials and adding water and salt into the mixed solution; and 2) mixing all the materials in the jar after adding the salt, sealing the jar, turning over materials in the jar and sealing the jar for fermentation so as to obtain marinaded radishes. According to the pickle marinading solution, the preparation method of the pickle marinading solution and the radish marinading method, the prepared pickle marinading solution can be rapidly used for marinading pickle for families or novel factories and is unique in taste, and the preparation method is simple and convenient.

Description

technical field [0001] The invention belongs to the technical field of pickles, and in particular relates to a pickle soaking liquid, a preparation method thereof and a method for soaking radish. Background technique [0002] Kimchi is rich in lactic acid bacteria, which can help digestion. Kimchi is actually a product of lactic acid bacteria fermentation. Lactic acid bacteria are recognized probiotic microorganisms that can regulate the balance of human intestinal flora, help clean the stomach, and inhibit the growth of harmful bacteria. This is why yogurt containing lactic acid bacteria is becoming more and more popular. Kimchi brine refers to the brine used to make vegetables after pretreatment of vegetables. But when many families make kimchi, they omit the pretreatment process, wash and drain the vegetables and soak them in salt water directly. Kimchi brine is divided into "bath brine", "new brine", "old brine" and "new and old brine". The quality of kimchi brine is ...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L19/20
Inventor 周平
Owner CHONGQING TANXIANG AGRI DEV
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