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Pickled vegetable preparation process

A preparation process and kimchi technology, which is applied in the field of food processing, can solve the problem of single eating method of vegetables, and achieve the effect of unique taste, short fermentation time and maintaining the taste

Inactive Publication Date: 2017-02-15
CHONGQING XIPU AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation process of kimchi, which solves the technical problem of single edible mode of vegetables in the prior art

Method used

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  • Pickled vegetable preparation process

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Embodiment Construction

[0014] In order to make the above objects, features and advantages of the present invention more comprehensible, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0015] like figure 1 Shown is a kind of preparation technology of kimchi, comprising:

[0016] (1) Raw materials: harvested fresh vegetables, cooled with tap water at room temperature;

[0017] (2) Cleaning: clean the soil on the vegetables, remove the leaves, and select vegetables with a diameter of 6-8mm;

[0018] (3) Preparation and fermentation: Mix the vegetables and ingredients, stir evenly, put the evenly mixed vegetables and ingredients together in an altar for fermentation, add a bowl and seal it with water, ferment at 20°C for 24 hours, and then eat.

[0019] Wherein, it is prepared from the following raw materials, in parts by weight:

[0020] 50 parts by weight of vegetables, 95-105 parts by weight of water, 6-8 par...

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Abstract

The present invention relates to the field of food processing, and discloses a pickled vegetable preparation process, which comprises: (1) raw material preparing, wherein fresh vegetables are harvested from a celery field, and cooling is performed with normal temperature tap water; (2) washing, wherein the soil on the vegetables is washed, the leave is removed, and the vegetables with the diameter of 6-8 mm are selected; and (3) preparing and fermenting, wherein the selected vegetables and ingredients are mixed, uniform stirring is performed, the uniformly-mixed vegetables and the ingredients are loaded into a jar so as to be used for fermentation, a bowl covers the jar, water sealing is performed, and fermenting is performed for 24 h at a temperature of 20 DEG C so as to be eaten. According to the present invention, the pickled vegetable is rich in nutrients, and the fermented pickled vegetable has characteristics of unique in taste and sweet and sour taste, and further has effects of heat clearing, diuresis promoting, and blood circulation strengthening.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of pickles. Background technique [0002] Vegetables belong to the family Apiaceae, the genus Vegetables. Perennial aquatic perennial herb. Water celery is also known as Shuiying, Xibenshan celery, cow grass, knife celery, and Shu celery. The content of various vitamins and minerals in cress is relatively high, and every 100g edible part contains 1.8g of protein, 0.24g of fat, 1.6g of carbohydrate, 1.0g of crude fiber, 160mg of calcium, 61mg of phosphorus, and 8.5mg of iron. Vegetables are eaten in a single way. Contents of the invention [0003] The invention provides a preparation process of pickled vegetables, which solves the technical problem of single edible mode of vegetables in the prior art. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A kind of preparation technology of pickles, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 刘先平
Owner CHONGQING XIPU AGRI DEV CO LTD
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