Preparation method of vegetable condiment
A condiment and vegetable technology, applied in the field of condiment preparation, can solve the problem of low nutritional content and achieve the effect of reasonable process design
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Embodiment 1
[0022] The preparation method of the vegetable seasoning described in the present embodiment, the steps are as follows:
[0023] The first step is to choose raw materials: choose pickled mustard as raw material and clean it for later use;
[0024] The second step is to marinate to remove water: put 6 catties of salt into 100 catties of raw materials, and marinate for 20 days;
[0025] The third step is to wash with salt water and filter to dry: wash the marinated raw materials with salt water for later use, and the dehydration rate of fresh vegetables is more than 30%;
[0026] The fourth step, full and complete fermentation: put 10 catties of salt into 100 catties of raw materials, then put it in a sealed container, isolate the outside air, and ferment for more than 150 days in a natural storage method;
[0027] The fifth step, cleaning: clean the fermented raw materials with clean water for later use;
[0028] The sixth step, slicing: slice the above-mentioned cleaned raw ...
Embodiment 2
[0037] The preparation method of the vegetable seasoning described in the present embodiment, the steps are as follows:
[0038] The first step is to choose raw materials: choose cucumbers as raw materials and clean them for later use;
[0039] The second step is to marinate to remove water: put 6 catties of salt into 100 catties of raw materials, and marinate for 20 days;
[0040] The third step is to wash with salt water and filter to dry: wash the marinated raw materials with salt water for later use, and the dehydration rate of fresh vegetables is more than 30%;
[0041] The fourth step, full and complete fermentation: put 20 catties of salt into 100 catties of raw materials, then put them in a sealed container, isolate the outside air, and ferment for 150 to 200 days in a natural storage method;
[0042] The fifth step, cleaning: clean the fermented raw materials with clean water for later use;
[0043] The sixth step, slicing: slice the above-mentioned cleaned raw mate...
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