Preparation method of pit-flavor vegetables

Abstract

The invention discloses a preparation method of pit-flavor vegetables. The preparation method of the pit-flavor vegetables comprises the following technical steps: Step One, carrying out sorting, removing impurities, carrying out washing, and carrying out cutting; Step Two, carrying out salting; Step Three, carrying out baking, namely baking the salted vegetables in a baker at a temperature of 70-90 DEG C for 10-20 minutes, wherein hot air is provided during the baking process so as to blow-dry the vegetables; Step Four, carrying out pickling, namely weighing seasonings, wherein the seasonings comprise 2% of refined salt, 3% of baijiu, 2% of Chinese prickly ash and 1% of star anises according to the weight percentage of the vegetables, uniformly mixing the seasonings with the baked vegetables, adding the mixture in jars, and carrying out sealed storage for 2-4 months; and Step Five, carrying out sterilizing and packing. The preparation method is simple in pickling processes and little in required equipment, so that the preparation method is very suitable for promotion in rural areas so as to solve the problems of difficult deep-processing of the vegetables in overstocking. The pit-flavor vegetables prepared by the preparation method have mellow aroma after 3 months of sealed storage in the jars, and are mellow in flavor and unique in taste. The pit-flavor vegetables are suitable as main dishes as well as side dishes for various cooked foods; moreover, the shelf lives of the pit-flavor vegetables are up to two years, so that the pit-flavor vegetables adapt to market demands.

Description

technical field [0001] The invention relates to a preparation method of pit coriander. Background technique [0002] Affected by the relationship between supply and demand in the market, a large number of vegetables are wasted every year in rural areas of our country due to unsalable, but limited by actual conditions, such as site, facilities, technology and other factors, these vegetables cannot be processed in time, even if they are initially pickled However, this kind of pickled dishes still cannot be accepted by the market due to factors such as poor taste and short storage period, which has brought great damage to rural economic development. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a method for preparing pith parsley with simple pickling method, long storage period and unique flavor. [0004] The technical scheme of the present invention is: a kind of preparat...

AI Technical Summary

Problems solved by technology

[0002] Affected by the relationship between supply and demand in the market, a large number of vegetables are wasted every year in rural areas of our country due to unsalable, but limited by actual conditions, such as site, facilities, technology and other factors, these vegetables cannot be processed in time, even if they are initially pickled This kind of pickled dishes still cannot be accepted by the market due to factors such as poor taste and short storage period, which has brought great damage to the rural economic development.