Making method for rinsed brassica chinensis var chinensis

A production method and green vegetable technology are applied in the processing field of salted vegetables, which can solve the problems of bitter taste and astringent taste, and achieve the effect of refreshing aftertaste and satisfying food diversification.

Inactive Publication Date: 2016-07-06
秀山县一步饮食文化开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its taste is bitter and its taste is astringent, so it is rarely used as a separate dish food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] On January 5, 2015, the working group of the inventor cut off the wide-bang green vegetables by their roots, and placed them on a stone slab overnight, so that the stomata on the leaves were completely closed; the next day, washed the wide-bang green vegetables, and then removed the old leaves , the order is best not to be reversed.

[0020] Then put the wide green vegetables into the boiling water pot, boil for 2-3 minutes, put the root direction of the vegetables into the pot first, and when the color of the vegetable leaves changes, remove and drain the water drops; Put it into a large jar to fill it up and completely seal it for dense filling, and place the large jar in an indoor environment of 1°C for 3 days.

[0021] Then take out the densely fermented wide-bang greens and wash them, wring out the water until no water drips; then pick off the leaves of the wide-bang greens from their rhizomes one by one, and then cut them into sections to obtain the thick-bread ve...

Embodiment 2

[0027] On February 15, 2015, the working group of the inventor cut off the wide-bang green vegetables by their roots, and placed them on a stone slab overnight, so that the stomata on the leaves were completely closed; the next day, washed the wide-bang green vegetables, and then removed the old leaves , the order is best not to be reversed.

[0028] Then put the wide green vegetables into the boiling water pot, boil for 2-3 minutes, put the root direction of the vegetables into the pot first, and when the color of the vegetable leaves changes, remove and drain the water drops; Put it into a large jar to fill it up and completely seal it for dense filling, and place the large jar in an indoor environment of 10°C for 2.5 days.

[0029] Then take out the densely fermented wide-bang greens and wash them, wring out the water until no water drips; then pick off the leaves of the wide-bang greens from their rhizomes one by one, and then cut them into sections to obtain the thick-bre...

Embodiment 3

[0035] On March 25, 2015, the working group of the inventor cut off the wide-bang green vegetables by their roots and placed them on a stone slab overnight so that the stomata on the leaves were completely closed; the next day, the wide-bang green vegetables were washed, and then the old leaves were removed , the order is best not to be reversed.

[0036] Then put the wide green vegetables into the boiling water pot, boil for 2-3 minutes, put the root direction of the vegetables into the pot first, and when the color of the vegetable leaves changes, remove and drain the water drops; Put it into a large jar to fill it up and completely seal it for dense filling, and place the large jar in an indoor environment of 20°C for 3 days.

[0037] Then take out the densely fermented wide-bang greens and wash them, wring out the water until no water drips; then pick off the leaves of the wide-bang greens from their rhizomes one by one, and then cut them into sections to obtain the thick-...

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PUM

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Abstract

A making method for rinsed brassica chinensis var chinensis includes the nine steps of picking, cleaning, rinsing, sealed soaking, squeezing, cutting into fragments, material mixing, loading into a jar and packaging. The making method has the advantage that bitter and tart brassica chinensis var chinensis is rinsed and pickled, so that the rinsed brassica chinensis var chinensis is mellow and full; corn kernels which are fried to be fragrant are used for frying, the mixture is loaded into the jar and then sealed with water, in this way, the mixture is can be isolated from external air, the minced brassica chinensis var chinensis in the jar is moistened by water vapor and can be alcoholized better, and finally the rinsed brassica chinensis var chinensis is pure, sweet and soft and has powerful and cool remaining taste; the rinsed brassica chinensis var chinensis can be directly eaten or brewed to promote the production of body fluid to relieve thirst or can be used for making soup or stewing fishes. Through repeated trying and tasting of an inventor, the rinsed rinsed brassica chinensis var chinensis is praised by many persons, and the method is suitable for large-scale industrialized product and can meet the diversified requirements for food of people.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for processing salted vegetables. Background technique [0002] Traditional pickled vegetables are a kind of home-cooked dishes made from vegetable leaves through the original method of water pickling and salting. Because of its mellow and sweet taste, refreshing taste, lingering sweetness, it can promote diet and is easy to make characteristics and are well received by the general public. [0003] In the existing technology, the common method of pickling vegetables is to wash the leaves of the vegetables, then boil them with boiling water for a while, then add salt, pepper, pepper, green onion, garlic, sugar and other seasonings, mix well and put them directly into the altar to add The lid is sealed, and water is put on the edge of the altar to intercept the air, and then the altar is placed in a cool place, and it can be eaten after the vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L7/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 吴昊
Owner 秀山县一步饮食文化开发有限公司
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