Preparation method of sour soup pickled vegetable

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...

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