Salted vegetables with loofah and method for pickling salted vegetables

Abstract

The invention relates to salted vegetables with loofah and a method for pickling the salted vegetables. The method for pickling the salted vegetables with the loofah includes steps of (1), weighing various material components; (2), cooking tomatoes, watermelons, peony, flos mume, chamomile and crystal sugar on slow fire for 30-40 minutes to obtain thick juice; (3), uniformly mixing benincasa hispida, eggplants, chicken and flos caryophylli with one another to obtain mixtures, steaming the mixtures on slow fire for 2-3 hours and fetching obtained products; (4), adding the loofah, momordica charantia and lotus roots into boiling water, cooking the loofah, the momordica charantia and the lotus roots for 3-5 minutes and fishing out the loofah, the momordica charantia and the lotus roots; (5), uniformly mixing the thick juice obtained at the step (2), the products obtained at the step (3), the loofah, the momordica charantia and the lotus roots which are obtained at the step (4), weighed perilla leaves, weighed mature vinegar, weighed chilies, weighed star anise, weighed pericarpium zanthoxyli, weighed baijiu with the alcohol content higher than 50 degrees and weighed table salt with one another to obtain mixtures and hermetically fermenting the mixtures for 24 h. The salted vegetables and the method have the advantages that the salted vegetables pickled by the aid of the method are high in quality, have good taste and can be stored for a long term.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for pickling loofah pickles; the invention also relates to a pickle prepared by the method for pickling loofah pickles. Background technique [0002] Pickled vegetables are vegetables pickled with salt and other seasonings. They have a strong salty taste and can be preserved for a long time. Different kinds of pickles use different raw materials, most of which are local materials, some places use mustard greens, some places use cabbage, some places use radishes, and some places use other vegetables to pickle. Pickles can be used as Side dishes can also be used as a good vegetable for relieving greasiness and sobering up at banquets; other dishes can also be cooked, such as fried minced meat, etc. Because pickled vegetables can be preserved for a long time and are drawn from a wide range of materials, they are common foods in people's daily life and ha...