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Formula of pickled vegetables and preparation method of pickled vegetables

The invention relates to a production method and formula technology, which are applied in the field of food processing, and can solve the problems of irregular operation of pickles, diarrhea-prone food, and many additives, and achieve the effects of simple production method, unique color, and easy-to-obtain raw materials.

Inactive Publication Date: 2018-10-12
高红梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people's requirements for food are getting higher and higher, and more and more people begin to pursue the color, aroma and taste of food. diarrhea or food poisoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kimchi formula is composed of the following raw materials in parts by weight: 200 parts of radish, 8 parts of white vinegar, 2 parts of white sugar, 1 part of rock sugar and 7 parts of purple cabbage juice.

[0022] A kind of preparation method of kimchi formula, comprises the following steps:

[0023] (1) Wash the radish, cut into pieces and carve for later use, and fry the rock sugar for later use.

[0024] (2) Wash and dice fresh apples, soak the diced apples in white vinegar for 1-2 hours, filter out the diced apples in the white vinegar after soaking, and take the clear solution for later use.

[0025] (3) Put the processed radish into a container, add processed white vinegar and water, make the water cover the radish, add white sugar, fried processed rock sugar and cabbage juice into the container, soak and marinate for several days to get the finished product , when soaking and pickling, when the room temperature is 15-20°C, it needs to be soaked and pickled f...

Embodiment 2

[0028] A kimchi formula is characterized in that it consists of the following raw materials in parts by weight: 300 parts of radish, 10 parts of white vinegar, 4 parts of white sugar, 2 parts of rock sugar, and 12 parts of purple cabbage juice.

[0029] Its preparation method comprises the following steps:

[0030] (1) Wash the radish, cut it into pieces, and carve it for later use, fry the rock sugar for later use, and use the white vinegar to deodorize the fruit for later use.

[0031] (2) Wash and dice fresh pears, soak the diced pears in white vinegar for 1-2 hours, after soaking, filter out the diced pears in the white vinegar, and take the clear liquid for later use.

[0032] (3) Put the processed radish into a container, add processed white vinegar and water, make the water cover the radish, add white sugar, fried processed rock sugar and cabbage juice into the container, soak and marinate for several days to get the finished product , when soaking and pickling, when t...

Embodiment 3

[0035] A kimchi formula is characterized in that it consists of the following raw materials in parts by weight: 250 parts of radish, 9 parts of white vinegar, 3 parts of white sugar, 1 part of rock sugar and 9 parts of green cabbage juice.

[0036] Its preparation method comprises the following steps:

[0037] (1) Wash the radish, cut it into pieces, and carve it for later use, fry the rock sugar for later use, and use the white vinegar to deodorize the fruit for later use.

[0038] (2) Wash and dice fresh oranges, soak the diced oranges in white vinegar for 1-2 hours, filter out the diced oranges in the white vinegar after soaking, and take the clear liquid for later use.

[0039] (3) Put the processed radish into a container, add processed white vinegar and water, make the water cover the radish, add white sugar, fried processed rock sugar and cabbage juice into the container, soak and marinate for several days to get the finished product , when soaking and pickling, when t...

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PUM

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Abstract

The invention discloses a formula of pickled vegetables. The formula of the pickled vegetables is composed of the following raw materials in parts by weight: 200-300 parts of radishes, 8-10 parts of white vinegar, 2-4 parts of white sugar, 1-2 parts of crystal sugar, and 7-12 parts of cabbage juice. According to the formula of the pickled vegetables and the preparation method of the pickled vegetables disclosed by the invention, the raw materials are easy to obtain and the preparation method is simple. By washing the radishes, carving the washed radishes, soaking the carved radishes with the white vinegar and the water, adding the crystal sugar and the white sugar so as to perform seasoning and adding the cabbage juice as a natural pigment, food safety of finished products of the pickled vegetables can be guaranteed with unique color produced; and thus, the pickled vegetables are more attractive and unique in flavor. On the other hand, the crystal sugar is cooked by performing stir-frying so as to achieve the effect of relieving heat, so that the phenomenon of excessive internal heat caused by frequent eating of pickled vegetables is avoided; moreover, diced fresh fruits are soakedin the white vinegar, so that peculiar smell can be removed with nutrients of the fresh fruit infiltrated into the white vinegar. In addition, different fruits can be used so as to endow the white vinegar with corresponding flavors; and thus, the subsequently prepared pickled vegetables have refreshing aroma of the fruits as well as better taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kimchi formula and a preparation method thereof. Background technique [0002] Kimchi is called 菹 in ancient times, which refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as they are vegetables or fruits rich in fiber, they can be made into kimchi, such as cabbage, Chinese cabbage, carrots, white radishes, Garlic, shallots, gherkins, onions, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor. Many people will eat them as a common side dish. Therefore, modern people still make kimchi in a living environment where the ingredients are secure. [0003] With the improvement of living standards, people's requirements for food are getting higher and higher, and more and more people begin to pursue the color, aroma and taste of food. Diarrhea or food poisoning. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43A23L19/00A23L19/20A23L29/30
CPCA23L19/20A23L5/43A23L19/09A23L29/30A23V2002/00A23V2200/044
Inventor 高红梅
Owner 高红梅
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