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Method for pickling leek flowers

A technology of drying chive flowers, which is applied in climate change adaptation, food science, etc., can solve the problems of poor taste, lack of extensive research, bad taste, etc., and achieve good taste, not easy to leak, and prolong shelf life Effect

Inactive Publication Date: 2016-05-11
汪淑霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, farmers pickle leek flowers, wash and unopened leek flowers, fresh peppers, ginger, and salt, grind them into fine pieces on a stone mill, put them in the altar and seal them for a few days, and then eat them. The shelf life of chive flowers is 8 months, and generally after the pickling time exceeds three months, the taste is not good, soft, and the taste is poor
The application and related research on effectively prolonging the shelf life of pickled chive flowers has not been reported, and research in this direction has not been widely carried out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The mass parts of leek flower, ginger, pepper, refined salt and sesame oil used in the pickling method of a kind of leek flower of the present embodiment are: 65 leek flower, 12 ginger, 13 pepper 13, 0.2 refined salt, 0.1 sesame oil;

[0027] A kind of pickling method of leek flower of this embodiment is prepared through the following steps:

[0028] Step (1), cleaning and drying of raw materials:

[0029] (11), after fresh chive flowers are cleaned with clear water, air-dried; wherein, 10-12 kg of chive flowers are air-dried to be 7-9 kg of chive flowers;

[0030] (12), after fresh ginger is peeled, clean with clear water, drain and dry;

[0031] (13), remove the stalks of the fresh peppers, wash them with clean water, drain and dry;

[0032] Step (2), kneading and mixing:

[0033] (21), the Hangjiao processed in step (13) will be cut into small pieces of 0.2-0.5cm without deseeding;

[0034] (22), crush and knead the chive flowers processed in step (11) and the gi...

Embodiment 2

[0041] The mass parts of leek flower, ginger, pepper, refined salt and sesame oil used in the pickling method of a kind of chive flower in this embodiment 2 are: 70 chive flower, 15 ginger, 15.5 pepper, 0.3 refined salt, and 0.2 sesame oil; A kind of pickling method of leek flower of embodiment 2 is the same as embodiment 1.

Embodiment 3

[0043] The mass parts of leek flower, ginger, pepper, refined salt and sesame oil used in the pickling method of a kind of leek flower of present embodiment 3 are: leek flower 75, ginger 17, pepper 18, refined salt 0.5, sesame oil 0.3; A kind of pickling method of leek flower of embodiment 2 is the same as embodiment 1.

[0044] The method for pickling leek flowers of the present invention has a shelf life of 18 months for pickled leek flowers, and within the validity period, the leek flowers pickled by the method of the invention have a good taste and are refreshing.

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PUM

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Abstract

The invention provides a method for pickling leek flowers. The method comprises the following steps: (1) washing and airing raw materials, namely washing fresh leek flowers, raw gingers and Hangzhou chili with clear water, airing and drying; (2) twisting and mixing, namely grinding and twisting the washed and aired leek flowers and raw gingers by twisting equipment to cut the raw gingers into fragments of 0.4-0.6cm and rubbing the leek flowers until juice comes out; and mixing with the Hangzhou chili, uniformly stirring, uniformly mixing with refined salt, pickling at normal temperature for 15-18 minutes, putting into a jar, adding sesame at the jar opening, and sealing. Compared with the prior art, the method for pickling the leek flowers has the advantages that the pickled leek flowers have good taste and long effective preservation period.

Description

technical field [0001] The invention relates to a method for pickling vegetables, in particular to a method for pickling chive flowers. Background technique [0002] Chive flower, referred to as chive flower, is also called leek moss. There are several ways to eat leeks. One is spring leeks, which is the "spring leeks" in Du Fu's poem "Gifts to the Eight Scholars of the Guard" that "cut the spring leeks in the night rain, and the yellow beams in the new cooking room". Leeks are the most delicious first stubble in spring, and when various vegetables are on the market in summer, leeks naturally become the next-best thing, so there is a saying in the countryside that "stinky leeks in June". The second type is chives, which are cultivated in winter. They are light yellow in color, tender and delicious. People in the Song Dynasty loved to eat this kind of dish. In Huang Tingjian’s poem, there is a sentence “Leeks shine on the spring plate, wild rice and wild autumn vegetables”...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 汪淑霞
Owner 汪淑霞
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