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Pungent litse fruit fragrant hot pickled vegetables and preparation method thereof

A technology of wood ginger seed and pickles, which is applied to the field of wood ginger seed spicy pickles and its preparation, can solve problems such as single product flavor, and achieve the effects of enriching nutrition, improving gastrointestinal flora, and helping digestion.

Inactive Publication Date: 2018-02-02
HUBEI LINGSHANGRENJIA ECOLOGICAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the wood ginger seasoning on the market is generally made into oil-soaked wood ginger, or directly mixed with seasonings and fried, and the flavor of the product is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of spicy pickled vegetable of agaricus, comprising the following raw materials: 5 jin of agaricus, 5 jins of tempeh, 7 jins of vegetable oil, and 2.5 jins of pickled peppers.

[0025] During specific preparation,

[0026] 1) Wash and drain the freshly picked wood ginger, add edible salt to marinate for 5-10 days, then wash and soak in water to desalinate, so that the edible salt content is less than 8wt%; then dehydrate, and finally make sauce, sauce The production time is 15-50 days;

[0027] 2) Pickled peppers are diced and set aside;

[0028] 3) Heat the pot and add vegetable oil, then add wood ginger seeds, tempeh and pickled peppers to fry, and finally season to get wood ginger seeds spicy pickles.

Embodiment 2

[0029] Embodiment 2: It includes the following raw materials: 5 catties of cayenne, 5 catties of tempeh, 7 catties of vegetable oil, 2.5 catties of pickled peppers, 1 catty of red peppers, 2.5 catties of garlic, and 1.1 catties of edible salt.

[0030] During specific preparation,

[0031] 1) Wash and drain the freshly picked agaricus, first add 300g of edible salt to marinate for 1 day, then add 100g of edible salt to continue marinating for 7 days, and then wash and soak with water to desalinate, so that the edible salt content is less than 8wt% Carry out dehydration again, and after dehydration, put the agaricus in a bag and put it in a container, add bittern with sweet noodle sauce to make a sauce, pour it into the container until it is submerged in the agaricus, and make a sauce. The sauce making time is 20 days. Invert the vat twice a day during the sauce making process, and finally wash it with soy sauce for later use;

[0032] 2) Pickled peppers are diced and set asid...

Embodiment 3

[0034] Embodiment 3: It includes the following raw materials: 20 jin of cayenne, 20 jin of tempeh, 28 jin of vegetable oil, 10 jin of pickled pepper, 4 jin of red pepper, 10 jin of garlic, 4 jin of edible salt, and 700 g of monosodium glutamate.

[0035] The preparation steps are:

[0036] 1) Wash and drain the freshly picked wood ginger, first add 2 catties of edible salt and marinate for 2 days, then add 1 catties of edible salt and continue to marinate for 8 days, then wash and soak with water to desalinate, so that the edible salt content is less than 8wt%; then dehydrate, after dehydration, put the wood ginger in a bag and put it in a container, each bag does not exceed 10 catties, add sweet noodle sauce and brine to make a sauce, the mass ratio of sweet noodle sauce to brine is 2-3:1 , the brine is a soup made of spices; the sauce is poured into the container until it is submerged in the wood ginger, and the sauce is made for 30 days. During the sauce making process, pour ...

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PUM

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Abstract

The invention discloses pungent litse fruit fragrant hot pickled vegetables and a preparation method thereof. The pickled vegetables comprise the following raw materials in parts by weight: 5-20 partsof pungent litse fruits, 5-20 parts of fermented soya beans, 7-28 parts of vegetable oil and 2.5-10 parts of pickled peppers. The pungent litse fruit fragrant hot pickled vegetables are obtained through the steps of preserving fresh pungent litse fruits, performing saucing, and then performing stir-frying on the treated pungent litse fruits, the fermented soya beans and the pickled peppers with vegetable oil. According to the pickled vegetables, the pungent litse fruits are round, moistening and plump, black and bright and rich in sauce fragrance, and the sauced pungent litse fruits are richin nutrition, rich in increased fragrance and better in deodorization effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fragrant and spicy pickle of cayenne japonica and a preparation method thereof. Background technique [0002] Mujiangzi, also known as mountain pepper, wood fragrance, mountain ginger, spicy ginger, etc., belongs to small deciduous trees with a height of 3-7 meters. From March to April, the fruit period is from August to September. It is shaped like a pepper, with a spicy taste and an attractive aroma. [0003] Fructus Arborifolia is warm in nature, sweet, flat. It has the effects of warming the middle, promoting qi and relieving pain, drying dampness, invigorating the spleen, eliminating food and detoxification, reducing swelling and diuresis, relieving stagnation of food and fullness, relieving colic, and relieving swelling and pain. It is mostly used in food for flavoring, seasoning, and fishy removal. It is a rare seasoning product. At present, the ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L11/00A23L27/24A23L33/00A23L11/50
CPCA23L19/20A23L27/24A23L33/00A23V2002/00A23L11/50A23V2200/30
Inventor 刘孝泉
Owner HUBEI LINGSHANGRENJIA ECOLOGICAL FOOD
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