Preparation method of sour soup pickled vegetable

A production method and technology of sour soup, applied in food science and other directions, to achieve the effect of large amount of fermented bacteria, mellow and pure taste, and promotion of digestion and absorption

Inactive Publication Date: 2016-08-31
陈建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies in the existing pickle production method, utilize long folic acid vine, Latin formal name used at school: Embelia undulata (Wallich) Mez, carry " fruit and young leaves are edible " according to Chinese flora, boil and extract the juice to filter and remove Impurities, adding salt and other seasonings, heating at high temperature to make fermented liquid, soaking vegetables at high temperature and putting them into fermentation jars and pools, allowing the fermented liquid to ferment naturally and leading the vegetable fermentation to make sour soup kimchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of natural sour soup pickles adopts the following steps:

[0023] Step 1: Fermentation broth production

[0024] Boil the extracted juice with 10 catties of fresh leaves of long folic acid vine and 100 catties of water, filter and remove the residue to make a natural sour soup, then mix the natural sour soup with salt 100 catties: 3 catties, add 0.5 catties of pepper, white wine 0.5 catties made into fermentation liquid;

[0025] Step 2: Vegetable pretreatment

[0026] Clean 100 catties of raw peppers and put them in a container for later use;

[0027] Step 3: Cook

[0028] Heat 100 catties of fermented liquid obtained in step 1 to 80 degrees Celsius, and pour 100 catties of raw pepper obtained in step 2 into the pot and cook for 30 seconds;

[0029] Step 4: Remove the pot and seal the altar

[0030] Put the mixture of raw chili and fermented liquid obtained in step 3 into a pot and seal it in a cleaned earth jar, and take out the air; ...

Embodiment 2

[0034] A kind of preparation method of natural sour soup pickles adopts the following steps:

[0035] Step 1: Fermentation broth production

[0036] Boil the extracted juice with 10 catties of fresh leaves of vine folic acid vine and 100 catties of water, filter and remove the residue to make a natural sour soup, then mix the natural sour soup with 100 catties of salt: 4 catties, add 0.5 catties of pepper, white wine 0.5 catties made into fermentation liquid;

[0037] Step 2: Vegetable pretreatment

[0038] Clean 100 catties of raw peppers and put them in a container for later use;

[0039] Step 3: Cook

[0040] Heat 100 catties of fermented liquid obtained in Step 1 to 90 degrees Celsius, and pour 100 catties of raw peppers obtained in Step 2 into the pot and cook for 40 seconds;

[0041] Step 4: Remove the pot and seal the altar

[0042] Put the mixture of raw chili and fermented liquid obtained in step 3 into a pot and seal it in a cleaned earth jar, and take out the ai...

Embodiment 3

[0046] A kind of preparation method of natural sour soup pickles adopts the following steps:

[0047] Step 1: Fermentation broth production

[0048] Boil the extracted juice with 10 catties of fresh leaves of vine folic acid vine and 100 catties of water, filter and remove the residue to make a natural sour soup, then mix the natural sour soup with 100 catties of salt: 5 catties, add 0.5 catties of pepper, white wine 0.5 catties made into fermentation liquid;

[0049] Step 2: Vegetable pretreatment

[0050] Clean 100 catties of kohlrabi and put it in a container for later use;

[0051] Step 3: Cook

[0052] Heat 100 catties of fermented liquid obtained in Step 1 to 90 degrees Celsius, and pour 100 catties of kohlrabi obtained in Step 2 into the pot and cook for 60 seconds;

[0053] Step 4: Remove the pot and seal the altar

[0054] Put the mixture of kohlrabi and fermented liquid obtained in step 3 into a pot and seal it in a cleaned earth jar, and take out the air;

[00...

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PUM

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Abstract

A preparation method of sour soup pickled vegetable includes the steps of: 1) preparation of a fermentation liquid: boiling 5 kg of embelia longifolia fresh leaves in 50 kg of water to extract a liquid, and filtering the liquid to remove residues to prepare a natural sour soup, and matching salt with the natural sour soup according to the ratio of 1.5-2.5 kg : 50 kg, adding 0.25 kg of Chinese prickly ash and 0.25 kg of liquor to prepare the fermentation liquid; 2) pretreatment of vegetable: cleaning 50 kg of vegetable and placing the vegetable in a container for later use; 3) boiling: heating 50 kg of the fermentation liquid prepared in the step 1) to 80-100 DEG C, and boiling 50 kg of the vegetable in the step 2) in a pot for 30-60 s; 4) removal of the vegetable from the pot and sealed storage in a jar: removing the cooked vegetable with the fermentation liquid together from the pot and placing the vegetable and the fermentation liquid in a clean earth jar, sealing the jar and exhausting air; and 5) fermentation: fermenting the vegetable in a shade environment at 20-25 DEG C for 30-60 days to fully ferment the vegetable.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to pickled vegetables in sour soup. Background technique [0002] Chinese kimchi production technology has a long history, and there are different flavors of kimchi in various places. Existing kimchi is mostly made with salt water and aged kimchi mother water as a starter, and mostly adopts "cold processing" technology to carry out (bubble) soaking and fermenting to make. These starters only rely on the salt content to promote the fermentation of protein and other nutrients in vegetables. The amount of lactic acid bacteria is small, which makes it difficult for vegetables to fully ferment, and the taste and fragrance cannot activate penetration to the maximum extent. In order to meet consumers' green, environmental protection and healthy consumption needs, people are constantly looking for new green natural starters to produce kimchi. However, there are no pickled peppers and other fo...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 陈建平
Owner 陈建平
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