Method for processing salted vegetables

A processing method and technology of pickles, applied in application, food preparation, food science, etc., to achieve enhanced pickling effect and consistent taste

Inactive Publication Date: 2016-10-19
刘娟
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, along with the raising day by day of people's living standard, the pickles of traditional pickling have been difficult to satisfy people's taste bud demand, therefore need to develop a kind of unique taste, delicious pickles

Method used

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Examples

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Embodiment Construction

[0015] The technical scheme of the present invention is: comprise Chinese cabbage, salt, five spices, star anise, coriander, wolfberry and rosemary, process according to the following steps:

[0016] 1) Remove rotten, mildewed, and insect-infested leaves as well as old leaves, yellow leaves, and old stalks on Chinese cabbage, wash them with clean water, and put them in the sun for 3-4 days; Evaporated, it is easy to taste when marinating in the later stage;

[0017] 2) Put the five spices and star anise in the pot and fry for 2-3 minutes, until the fragrance is released;

[0018] 3) Put wolfberry into a grinder to make granules with a diameter of 2-3mm, and set aside;

[0019] 4) Wash the coriander, chop it, and set aside;

[0020] 5) Spread the salt evenly on the dried Chinese cabbage, and rub the Chinese cabbage repeatedly when applying it;

[0021] 6) Put the Chinese cabbage that has completed step 5) in a criss-cross pattern (the criss-cross pattern here means laying a ...

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PUM

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Abstract

The invention provides a method for processing salted vegetables. The method for processing salted vegetables is used for producing salted vegetables with unique taste and good pickling effects. Chinese cabbages, salt, five spices, anise, caraway, Chinese wolfberry fruits, and rosemary are used; the method comprises the following steps: the Chinese cabbages are washed and cleaned; five spices and anise are placed in a pan for frying for 2-3 minutes till a spicy flavor emits; the Chinese wolfberry fruits are placed in a pulverizer in order to prepare particles whose diameters are 2-3mm; the caraway is cleaned and cut up; the salt is uniformly smeared on aired Chinese cabbages with repeat rubbing of the Chinese cabbages, and the Chinese cabbages are vertically and horizontally staggered and placed in a porcelain jar; caraway which is cut up, granular Chinese wolfberry fruits, the rosemary, the five spices, and the anise are uniformly spread on the Chinese cabbages, a stone for pressing jars is pressed on the top layer of the Chinese cabbages, and pickling is carried out with turning over of the jars; one or two prepared salted vegetables are bundled and placed into the porcelain jar in order, and the mouth of the porcelain jar is sealed; the salted vegetables are prepared. The salted vegetables after pickling are fresh, delicious and tasty, and at the same time, the Chinese wolfberry fruits are used for coloring, invigorating energy and adding flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing pickles. Background technique [0002] Pickles are vegetables pickled with salt and other seasonings, which have a strong salty taste and can be kept for a long time. In Jiangsu and Zhejiang areas, people like to pickle Chinese cabbage (a kind of vegetable similar to green cabbage) and then preserve it, which can not only prolong the time of eating Chinese cabbage, but also enhance the fresh fragrance of Chinese cabbage. But, along with the raising day by day of people's living standard, the pickles of traditional pickling have been difficult to satisfy people's taste bud demand, therefore need to develop a kind of unique taste, delicious pickles. Contents of the invention [0003] Aiming at the above problems, the present invention provides a method for processing pickles with unique taste and good pickling effect. [0004] The technical scheme of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218
Inventor 刘娟
Owner 刘娟
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