Pickling method of pickled vegetables

A technology of kimchi and cabbage, applied in food science and other directions, can solve the problems of poisoning, perishable, diarrhea-prone food, etc.

Inactive Publication Date: 2017-10-03
陈雪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are certain rules for making kimchi, such as not touching water or oil, otherwise it will be easily corrupted, etc.
If contaminated kimchi is eaten by mistake, it is easy to have diarrhea or food poisoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a pickling method of pickled vegetables, is characterized in that, comprises the following steps:

[0014] 1) Choose raw materials: choose fresh cabbage, wash it with clean water at room temperature and dry it;

[0015] 2) Pickling: 2000 grams of cabbage, cut open from the middle, divided into two, put into the pickling plate, add 100 grams of salt to pickle for 4 hours, add carrot sticks and leek sections to pickle together;

[0016] 3) Prepare seasonings: add water and salt to the pot according to the material ratio of 10:1, boil the mixed salt water, add ginger slices, garlic, cumin, cooking wine, pepper, white sesame and cornstarch, put The seasoning is boiled into a sticky shape;

[0017] 4) Dipping: Pour the prepared condiments into the marinated cabbage, stir evenly, wrap the whole group of kimchi with the largest leaf of the cabbage and put it in a marinating tank for 15 days of marinating.

Embodiment 2

[0019] A method for pickling pickled vegetables, characterized in that it comprises the following steps:

[0020] 1) Choose raw materials: choose fresh cabbage, wash it with clean water at room temperature and dry it;

[0021] 2) Pickling: 2000 grams of cabbage, cut open from the middle, divided into two, put into the pickling plate, add 100 grams of salt for 3 hours of pickling;

[0022] 3) Prepare seasoning: add water and salt to the pot according to the material ratio of 10:1, boil the mixed salt water, add sliced ​​ginger, garlic, cumin, cooking wine, pepper, white sesame, sugar, soy sauce and Raw powder, cook the seasoning into a viscous shape;

[0023] 4) Dipping: Pour the prepared condiments into the marinated cabbage, stir evenly, wrap the whole group of kimchi with the largest leaf of the cabbage and put it in a marinating tank for 15 days of marinating.

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PUM

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Abstract

The invention provides a method for pickling pickles, wherein the pickles are pickled through four simple processes of selecting raw materials, pickling, mixing condiments and soaking. The pickles pickled by this method can not only keep the original vegetables The color and fragrance are strong, but the taste is crisp, the nutrition is not lost, and it has good food value.

Description

technical field [0001] The invention relates to the field of preparation of home-cooked dishes, in particular to a method for pickling pickled vegetables. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. Vegetables have a special flavor after being pickled and seasoned, and many people eat them as a common side dish. Therefore, modern people still know how to make kimchi in a living environment where the ingredients are secure. There are shadows of kimchi all over the world, and the flavor varies from place to place. Prepared kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching water or oil, otherwise it will be easily spoiled and so on. I...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 陈雪
Owner 陈雪
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